372 Journal of Agricultural Research vol. xx.no. s 



of the acids in apples, as found by Bigelow, Gore, and Howard (2), and 

 others, Bigelow and Gore on peaches, (1) and in pears by Magness (6). 



The sugar content apparently does not decrease appreciably in cold 

 storage, though definite evidence on this point is lacking. The shrinkage 

 of the peel and pulp may not be proportional, so that an accurate deter- 

 mination of the original weight of the pulp is impossible. There is indi- 

 cation that the sugar content decreases slightly in warm storage if the 

 shrinkage of the fruit is taken into consideration. There was in no case 

 evidence of a markedly increased sugar content in the fruit, mentioned 

 by Zoller (11). There is considerable variation in individual fruits, and 

 it is possible that this would account for the increase in sugar content 

 which he found. In the preliminary experiments, the results of which 

 are given in Tables I and II, it is shown that there is a marked increase 

 in the acid-solids ratio after storage at 86° F. This increase in amount 

 of soluble solids is undoubtedly due mainly to the loss of water from the 

 pulp and a concentration of the juice. While acid-solids determinations 

 were not carried out in the later experiments, the results of the sugar 

 and acid determinations show that a similar condition would hold for 

 fruit stored at the cold-storage temperatures, though possibly not for 

 fruit stored for long periods at the higher temperatures used. 



In conclusion, it has been shown in this investigation that the acid 

 content of grapefruits decreases in cold storage. There is an apparent 

 increase in sggar content in cold storage, calculated to percentage of 

 pulp, which seems to be due to loss of water from the fruit. The dry 

 matter increases during storage. The shrinkage of the fruit runs from 

 5 to 8 per cent in cold storage to around 23 per cent in warm, ventilated 

 storage. 



Fruit was kept in cold storage for about six months. The best storage 

 temperature seemed to be 32 F, for at this temperature the pitting was 

 much less marked. Pitting of grapefruit does not apparently develop 

 at high temperatures but occurs only on the cold-storage fruit. Grape- 

 fruits do not keep so long in common storage or warm storage as in cold 

 storage. There is much more loss from decay at the higher temperatures. 



LITERATURE CITED 



(1) Bigelow, W. D., and Gore, H. C. 



1905. studies on peaches ... U. S. Dept. Agr. Bur. Chera. Bui. 97, 32 p. 

 (2) and Howard, B. J. 



1905. studies ox apples ... U. S. Dept. Agr. Bur. Chera. Bui. 94, 100 p., 

 30 fig., 5 pi. 

 (3) Chace, E. M., and Church, C. G. 



I918. NOTES ON CALIFORNIA AND ARIZONA GRAPEFRUIT. Calif. CitTOgraph, V. 



3, no. 9, p. 200-201. 

 (4) Tolman, L. M., and Munson, L. S. 



1904. CHEMICAL COMPOSITION OF SOME TROPICAL FRUITS AND THEIR PRODUCTS. 



U. S. Dept. Agr. Bur. Chem. Bui. 87, 38 p. 



