368 Journal of Agricultural Research vol. xx, no. s 



the same as when placed in storage and an increased sugar content. 

 There is some loss of water from the fruit even in the cans which are 

 closed most of the time, and it is possible that the acid decreases, the 

 decrease in most cases being as rapid as the shrinkage of the fruit. It 

 is, of course, always possible that at these high temperatures and under 

 the low oxygen pressures some acid is formed in respiration. 



With the stored fruit in ventilated packages the analyses made j#ter 

 24 or 30 days, as shown in Table VI, gave an acid content as high as or 

 higher than when the fruit was placed in storage. At the longer storage 

 periods in both temperatures the acid content was usually lower than at 

 the beginning of the storage period. In every case there was a marked 

 increase in sugar content, as calculated to wet weight of pulp. This 

 increase was greater where the fruit had been in storage more than 30 

 days. 



While no exact data are at hand, it seems probable that the increase 

 in acid is due, for the most part, to loss of water from the fruit. Cases 

 in which the shrinkage was determined show that it was over 34 per 

 cent in 86 days at 86° F., the higher storage temperature. The thick- 

 ness of the skin of the fruit and the percentage of peel decrease markedly 

 in ventilated warm storage. This, of course, makes impossible the cal- 

 culation of the actual shrinkage of the pulp. The percentage of total 

 sugar in the pulp is in all cases higher after storage. This increase is 

 due in most cases to an increase in the reducing-sugar content, for the 

 percentage of cane sugar remains about the same in all analyses. It 

 is quite possible, in spite of the apparent increase in sugar content, that 

 some of the sugar originally present in the fruit actually disappears 

 during storage. 



Another series of experiments was carried out in which fruit from the 

 second picking of the two "common Florida" trees was placed in the 

 warm room at 70 F. after it had remained in common storage 51 days. 

 The fruit was stored in cans and boxes, as in the experiments just de- 

 scribed. The results are given in Table VII. 



From Table VI it is apparent that fiuit removed from common storage 

 and placed at a higher temperature behaves the same as fruit stored 

 at the higher temperature throughout the season. The findings in this 

 series are then mostly corroborative. 



In ventilated packages there was, in some cases, an apparent increase 

 in acids, and in others the acid content was a little less. If the exceed- 

 ingly high percentage of shrinkage is taken into account, the results 

 seem to indicate that there is no actual increase in the amount of acid 

 during storage and that there may be a decrease as compared with the 

 amount originally present. The sugar content of the fruit stored in 

 unventilated packages shows always a decrease in the percentage of 

 total sugars present, while in ventilated storage the increase in sugar 

 content is in no case more than sufficient to account for the probable 



