EFFECT OF STOKAGE ON COMPOSITION. 27 



Of the peaches in cold storage, three varieties increased in the weight 

 of marc and two decreased. The weight of reducing sugar increased 

 in three varieties, the same three that increased in marc, and also 

 decreased in the other two. The weight of sucrose decreased in every 

 case. The weight of total sugar as invert increased in one case and 

 decreased in four. The acids decreased in every case. The undeter- 

 mined matter increased in three varieties and decreased in two. 



Considering the average change in composition in the peaches pre- 

 served in cold storage, determined in the same way as in the case of 

 peaches stored at room temperature, there is shown a loss of 0.221 

 per cent of solids, 0.017 per cent of marc, 0.247 per cent' of total 

 sugar expressed as invert, and 0.055 per cent of acids. Here, as in 

 common storage, the weight of sucrose decreased and the weight of 

 reducing sugar slightly increased. The increase in reducing sugar as 

 compared with the decrease in weight of sucrose, however, was not as 

 great relatively as in the case of the peaches in common storage, and 

 the decrease in weight of marc as compared with the loss in weight of 

 total solids and with the loss in weight of sucrose is much less than in 

 the case of peaches stored in common storage. In common storage 

 the loss of marc, expressed in percentage of the total solids of the 

 peach, was over six times as great as the loss of total sugar, whereas 

 in cold storage the loss in marc, expressed in the same terms, is only 

 about one-fifteenth of that of total sugar. 



Thus it is seen that the changes in composition of the peach that 

 occur in cold storage appear to differ considerably from those occur- 

 ring at the common temperature, the loss of marc being very much 

 less and the loss of sugars somewhat less in the peaches preserved in 

 cold storage than in those stored at ordinary temperatures. Further, 

 the amount of undetermined matter, which must include among other 

 things those pectoses which in the storage of the peaches are converted 

 into soluble pectin bodies, has considerably increased in the peaches 

 preserved in cold storage and markedly decreased in those stored at 

 ordinary temperatures. 



In addition to the peaches stored at ordinary room temperatures 

 and those preserved in cold-storage warehouses three varieties were 

 stored for periods varying from eight to ten days in an ordinary 

 refrigerator at a temperature of from 12 to 15 C. (53.6 to 59 F.j. 

 These peaches, as in the other two experiments, showed in all cases a 

 loss of total solids (Table X). In one case there was a gain in marc, 

 while with two varieties the weight of marc decreased. In all cases 

 the weight of reducing sugar, sucrose (and of course of total sugars), 

 and of acids decreased. With all three varieties there was an increase 

 in the weight of undetermined matter. 



