16 



STUDIES ON PEACHES. 



peach than with many substances in which the proportion of water 

 varies through wide limits. At the same time it is believed that the 

 relations between the various ingredients of the solids of the peach 

 flesh can be shown much more clearly by its composition on the water- 

 free basis than by its total composition. For this reason the anatysis 

 of the peach flesh is given in Tables IV and V on the basis of total 

 solids. On the whole the composition of the peaches on the water-free 

 basis permits of no conclusions that have not already been drawn from 

 the composition of the original substance of the peach flesh. The 

 reasons for such conclusions, however, are emphasized and pointed out 

 more clearly by the data given in Tables IV and V. 



TABLE IV 7 . Analyses of peach flesh. 

 [Percentage of total solids.] 



"Average of five determinations. 



ft Average of four determinations. 



It is apparent that the nature of the fruit in the ripe stage is widely 

 different from that at the beginning of the stud} 7 . At the earliest 

 stage at which the fruit was examined the solids of the flesh were 

 practically 50 per cent marc and less than 20 per cent were sugars, 

 whereas at the period of market ripeness less than 18 per cent were 

 marc and nearly 55 per cent were sugars. 



