100 MASS. EXPERIMENT STATION BULLETIN 265 



assume that early rotting signified tliat the variety was a poor keeper in 

 storage. Some varieties represented by two or more samples, of which 50 

 per cent decayed by January 1.5, may be regarded as poor keepers, among 

 which were Berry, Champion, Mammoth and Middleboro. At the other ex- 

 treme, however, any sample that contained 60 per cent or more sound berries 

 en Ajiril 1 showed the variety to be capable of resistance to rot under good 

 conditions. The varieties coming in this group were Berlin Bell, Horse Neck, 

 Howes, Paradise Meadow, Russell's Bell and Smalley Howes. Howes and 

 Smalley Howes were also represented by samples that had much less than 

 60 per cent sound fruit by April 1. 



From Wisconsin, Bennett's Jumbo equalled these varieties in maintaining 

 sound fruit. 



New Jersey samples had either been screened or hand picked. However, 

 Godfrey, Harold, and Paul retained about 70 per cent of soimd fruit on 

 April 1. 



The relatively small number of samples retaining more than half the 

 fruit in a sound condition at the end of winter shows the cold storage of 

 cranberries to be a precarious undertaking as a means of extending the 

 market for tiie fruit. 



Summary 



A study of the chemical changes occurring in cranberries while ripening 

 on the vines was made during two seasons. Total sugar was found to increase 

 rapidly as the berries ripen, while total acid remained nearly unchanged. 

 Cranberries do not acquire their maximum proportion of sugar until fully 

 ripe on the vines. 



Studies of cranberries in cold storage covered two seasons and showed 

 that they steadily lose sugar by respiration. Total acid decreases also, but 

 at a smaller rate. While cranberries remain sound they contain enough acid 

 to maintain their tart flavor. 



In the fall of 1929 there were received from growers in Massachusetts,' 

 New Jersey and Wisconsin 116 different lots of cranberries representing 61 

 distinct varieties. They were analyzed for total acid, total sugar and dry 

 matter. The range in percentages of total acid was from 1.87 to 2.71 and in 

 percentages of total sugar from 2.45 to 5.66. Thirty-five samples contained 

 ?uore than 4.5 per cent of sugar, 49 were between 3.5 and 4.5 per cent, while 

 32 lots Mere under 3.5 per cent sugar. The samples lowest in sugar were, as 

 a rule, only partly ripe when harvested. 



Ten varieties resisted decay in cold storage to the extent of 60 per cent 

 of sound berries on April 1, 1930; four varieties had all their samples fully 

 half rotten by Janunry 15; and the remaining varieties were in that condition 

 by the end of February. 



References 



1. Bigelow, W. D. and Dunbar, P. B. The acid content of fruits. Jour. 



Indus, and Engin. Chem. 9:762-767. 1917. 



2. Bigelow, W. D., Gore, H. C. and Howard, B. J. Studies on apples. V. 



S. Dept. Agr. Bur. Chem. Bui. 94:1-100. 1905. 



