Dec. i, J920 Some Changes in Florida Grapefruit in Storage 



367 



Table VI. — Percentage of sugars, acids, dry matter, shrinkage of fruit, peel, and 

 thickness of peel of grapefruit stored at about 86° F. in ventilated and unventilated 

 packages 



TREE I, "COMMON FLORIDA," FIRST PICK 



Time of sampling. 



When placed in stor- 

 age 



After 30 days, unven- 

 tilated 



After 30 days, venti- 

 lated 



Acids as 

 citric. 



1. 05 

 1.04 



Sugar in pulp as dextrose. 



Reduc- 

 ing. 



Sucrose. 



2. 17 

 2. 01 

 2.09 



Total. 



4-33 



4.78 



4-97 



Dry 



matter. 



8.20 

 8.14 

 9. 12 

 9- 30 

 9.01 

 9-33 



Shrink- 

 age of 

 fruit. 



Peel. 



24.8 

 24.6 



Thick- 

 ness of 

 peel. 



Aim. 



S-77 

 3-12 



TREE 1, "COMMON FLORIDA," SECOND PICK 



When placed in stor- 

 age 



After 60 days, venti- 

 lated 



After 86 days, venti- 

 lated 



5- 56 

 2.41 

 2.08 



TREE 2, "COMMON FLORIDA," FIRST PICK 



When placed in stor- 

 age 



After 30 days, unven- 

 tilated 



1.03 



1. 11 



1. 14 



1. 12 



4.76 



8.96 

 9. 12 



24.6 



24.3 



TREE 2, COMMON FLORIDA, SECOND PICK 



When placed in stor- 

 age 



After 61 days, venti- 

 lated 



After 86 days, venti- 

 lated 



1. 12 

 1. 12 

 .96 



i- IS 

 1. 26 

 1.20 



6-55 



8.96 

 9. 12 



10. 10 

 9- 75 



12.23 



24.8 

 13-8 

 11.4 



6.08 

 2.42 



2.34 



When placed in stor- 

 age 



After 19 days, unven- 

 tilated 



After 24 days, venti- 

 lated 



0-93 

 .96 



.96 



2.69 



2.78 



1.66 

 2.32 



2.29 



4-35 

 5- 20 



7-94 

 8.10 

 8-33 

 8.21 



9.76 



23-7 

 23.7 



In an inspection of the tables it may be seen that in general there is 

 very little, if any, decrease in titratable acids in the fruit stored in cans, 

 that is, in unventilated packages, at either of the two temperatures. 

 In some cases there is an apparent increase, as in tree 1 of "common 

 Florida," first pick (Table VI), which had been stored 30 days at 86° 

 F. and again in tree 2 of the same variety, pick, temperature, and length 

 of storage period. The increase in total sugar content is more, com- 

 paratively, in both these cases than is the increase in acid. In all other 

 cases the fruit in the unventilated package has an acid content about 

 16916°— 20 3 



