14 



STUDIES ON PEACHES. 



( 'ompofition of -peach flesh, 



Per cent. 



Marc << 2. 58 



Reducing sugars 2. 01 



Sucrose 5. 87 



Acid as sulphuric 56 



Total nitrogenous bodies & .35 



Albuminoids f *> .27 



Amido d ; 6 . 08 



Total ash 52 



Undetermined soluble solids 2. 56 



As previously stated, four of the varieties of peaches examined did 

 not remain in good condition until they reached full ripeness. In 

 some cases this was due to the fact that the peaches were early 

 affected with Monilia, or brown rot, while in other cases they either 

 fell from the tree, or the number of peaches that could have been 

 obtained in the fully ripe state was insufficient for analysis. For this 

 reason samples of fully ripe peaches of those varieties could not be 

 examined. It must be understood of course that all of the samples 

 examined reached the state of maturity indicated in the tables before 

 picking from the trees, fifteen peaches being picked for each sample. 



Two of the varieties under examination (El berta and Smock), as before 

 .stated, did remain on the tree until fully ripe, and one other variety 

 (Stump) was obtained both at the market-ripe and fully-ripe stages. 

 The composition of these three varieties at the two stages mentioned 

 is given in Table III. 



TABLE III. Composition of peaches at market ripeness and at full ripeness. 

 COMPOSITION OF WHOLE FRUIT. 



MARKET RIPE. 



FULL RIPE. 



COMPARISON OF THE TWO STAGES. 



a Dried in vacuo at 70 C. 



b Average of five determinations. 



c Nitrogen (Stutzer method x 6.25). 

 ^Nitrogen (Stutzer method x 4.25). 



