37o 



Journal of Agricultural Research 



Vol. XX, No. 5 



To determine the effect of cold storage followed by warm storage upon 

 the keeping quality of the fruit and also to obtain more data as to the 

 acid-sugar changes, "common Florida" grapefruits of the first pick, 

 which had been maintained at 32 ° F. for 61 days were removed, weighed, 

 and placed in boxes at 70 . The analyses of this fruit after 46 days at 

 70 , as compared with the analyses of comparable lots from 32 at the 

 time the fruit was placed in the warm chambers, are given in Table VIII. 



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

 thickness of peel of "common Florida" grapefruit stored in cold storage 61 day s and 

 removed to warm storage for a period 



TREE I, FIRST PICK 



TREE 2, FIRST PICK 



After 61 days at 32 . . 



After 61 days at 32 ; 

 46 days at 70 , ven- 

 tilated. 



0.92 

 .92 



1. 01 

 i. 05 



) 



2.63 

 3- 18 



2-43 

 2.19 



S-oo 



5-37 



8.60 

 8.22 



9.24 

 9- 32 



S-98 



3.10 



It is evident from Table VIII that there is an apparent increase in 

 acidity, as was the case in most of the other warm-storage experiments. 

 The total sugar content is somewhat increased, though less propor- 

 tionally than the acid content. The percentage of dry matter is 

 increased markedly, the shrinkage at the high temperature is very 

 marked, the percentage of peel decreases, and the peel becomes thinner, 

 the fruit behaving much as in all the warm-storage experiments. 



It seems probable that there was in these experiments a decrease in 

 the sugar during the period of warm storage, while the amount of acids 

 remained about the same. The fruit compared very favorably in 

 analyses with the grapefruit from the warm-storage experiments, the 

 results of which are given in Tables V to VII. 



GENERAL DISCUSSION 



While this investigation is primarily concerned with the acid and 

 sugar changes in the fruit, some data were obtained as to the general 

 appearance and attractiveness of fruit stored at the various cold-storage 

 temperatures and also at common storage. 



