CHANGES IN COMPOSITION DURING GROWTH. 



21 



TABLE VII. Composition of peaches at market ripeness and at full ripeness Continued. 

 COMPOSITION OF WHOLE FRUIT Continued. 



FULL RIPE. 



COMPARISON OF THE TWO STAGES. 



ANALYSIS OF FLESH. 



MARKET RIPE. 



FULL RIPE. 



COMPARISON OF THK TWO STAGES. 



It is to be expected that with a quick-ripening fruit of this nature 

 the time during which it is possible to study the ripening is much 

 shorter than in the case of the slower ripening apples. Very soon 

 after the full maturity of the peach is reached, and in many cases 

 before that time, marked deterioration begins. The continued changes 

 during storage, therefore, can not be studied as readily. In general 

 it appears that many of the changes noted in apples are also true of 

 the peach. The interesting questions attending the hydrolization of 

 starch do not arise in the study of the peach, as starch only occurs in 

 the peach in the two earty stages of development and then in very 

 small quantities. 



From the beginning of the life history of the peach both reducing 

 sugar and sucrose increase in weight. As the peach can not be stored 

 for any great length of time after ripeness it is difficult to ascertain 

 whether after full maturity, and especially after picking, sucrose 

 ceases to form; and whether, when formed, it is rapidly converted 

 into reducing sugar as in the case of the apple. 



