[Vor. 1 
298 ANNALS OF THE MISSOURI BOTANICAL GARDEN 
indicates the variety and condition of the fruit; quantities of 
n/10 NaOH required to neutralize; and the per cent of acidity 
in terms of citric acid. 
TABLE SHOWING ACID CONTENT OF TOMATO FRUITS 
Condition Average no. : 
Total per 
Variet ot ot of cent of acid 
y When Interval When n/10 NaOH, s cit - 
picked or incubation titrated* to neutralize "— 
Dwarf Stone Ripe 0 Red 1.695 .52 
Dwarf Stone Half grown 0 Green 1.82 .56 
Dwarf Stone Half grown | Incub. 32? C. 10 days | Artif. yellow 2.135 .66 
Dwarf Stone Half grown Lab. 24 days Red 1.375 .42 
Dwarf Stone Half grown | Incub. 32? C. 10 days Green 1.485 .46 
| 
Sparks' Earliana Ripe 0 Red 1.695 .52 
Sparks' Earliana | Half grown 0 Green .87 .58 
Truckers' Favorite | Half grown | Incub. 32? C. 22 days | Artif. yellow 2.56 .79 
Truckers' Favorite | Half grown Lab. 24 days Red 1.66 .51 
Red Peach Half grown | Incub. 32? C. 22 days | Artif. yellow 2.115 .65 
Red Peach Half grown Lab. 24 days Red 1.675 .52 
Yellow Peach Half grown | Incub. 32° C. 22 days | Artif. yellow 2.47 .76 
Yellow Peach Half grown Lab. 24 days Yellow 2.065 .64 
Yellow Plum Ripe 0 Yellow 2.12 .65 
Yellow Plum Half grown 0 Green 1.92 .59 
Yellow Pear Half grown | Incub. 32? C. 20 days | Artif. yellow 1.60 .49 
Yellow Pear Half grown Lab. 24 days Yellow 1.395 .43 
* All fruits designated “тей,” “yellow,” and “artificial yellow" were, at the same time, ripe. 
The results above reported may not yet be as extensive as 
might be desired in order to follow closely the changes in acid- 
ity under different conditions; but they consistently point out 
certain relations of interest which may be briefly enumerated 
as follows: (1) A comparison of the acid content of green 
and normally ripened fruits was made, using Dwarf Stone, 
Sparks’ Earliana, and Yellow Plum, all direct from the field. 
There were no marked differences between the green and ripe 
stages within the variety; yet the acidity of the green fruits 
of the red varieties in these tests is somewhat higher, while 
the acid eontent of the green fruits of the one yellow variety 
tested is somewhat lower. (2) Fruits of Dwarf Stone, Truckers' 
Favorite, Red Peach, Yellow Peach, and Yellow Pear which 
