102 MASS. EXPERIMENT STATION BULLETIN 355 



trees may be responsible, in part at least, for measurable differences in 

 form and size of the apples produced. 



299 Propagation studies with geraniums. Harold E. White. Amer. Soc. 

 Hort. Sci. Proc. 1937:795-800. 1938. 



Stem rot disease organisms are concerned in the losses of geranium 

 cuttings. High temperatures at the time of propagating decreased the 

 percentage of rooting and increased loss from stem rot. Stock plants 

 grown under glass in benches yielded more cuttings and gave a higher 

 percentage of healthy rooted cuttings than did field-grown plants. No 

 other factors seemed to have any significant effect on the rooting of cut- 

 tings. 



300 Factors affecting iron chlorosis in gardenias. Harold E. White. Amer. 

 Soc. Hort. Sci. Proc. 1937:774-780. 1938. 



Gardenia may be affected by different types of chlorosis. This particu- 

 lar t\ pe was definitely shown to be due to a lack of iron, and when severe, 

 it may become a limiting factor of growth. The use of sodium or calcium 

 nitrate induced iron chlorosis while nitrogen from organic or ammonia 

 sources prevented it. Phosphorus and potassium had no influence on iron 

 chlorosis, but sulfur e\'en in quite small amounts prevented it. On the 

 basis of experimental data, conditions other than soil acidity would appear 

 to be contributing factors. 



301 Relation of soil temperature to chlorosis of gardenia. Linus H. Jones. 

 Jour. Agr. Research 57 (8):611-621. 1938. 



The fact that a high soil temperature would dissipate a chlorosis of 

 Gardenia veitchli suggested the testing of the effects of soil temperature 

 on this plant. It was found that soil temperature not only induces and 

 controls chlorosis of gardenia but also affects the above-ground parts in 

 size of leaf, rate of growth, and alteration of the vegetative and reproduc- 

 tive phases, and even produces wilting when lowered to 10° C. or less. 

 These findings indicate that soil temperature may have a greater effect 

 on plants than has been commonly supposed and may even be more 

 important than air temperature. 



302 A method of pruning dead branches. James D. Curtis. The Forestry 

 Chronicle Vol. 12, No. 3. 1936. (Reprinted in 1938.) 



A new method of removing dead branches (of white pine) is proposed 

 and described. So far as the formation of callus is concerned, the pro- 

 posed method gives promising results after one year's growth. Further 

 study is necessary before final conclusions can be drawn. 



303 Carotene and ascorbic acid content of fresh market and commercially 

 frozen fruits and vegetables. G. A. Fitzgerald and C. R. Fellers. Food 

 Research 3 (1 and 2):109-120. 1938. 



Feeding tests indicate that frozen products retain practically all their 

 vitamin A during processing and freezing. Conditions of marketing frozen 

 foods are conducive to complete retention of vitamin A up to the time of 

 delivery to the consumer. Tests of several varieties of vegetables indicate 

 that freezing has less influence on the amount of ascorbic acid (vitamin C) 

 present than certain other factors, particularly maturity, soil, and climate. 



304 Carotene content of fresh, frozen, canned and dehydrated spinach. D. 

 DeFeliceand C. R. Fellers. Amer. Soc. Hort. Sci. Proc. 1937:728-733. 1938. 



Detailed directions are given for the determination of carotene in spinach 

 and other vegetables and fruits. The method is reliable, not unreasonably 

 difficult, and valuable for determining losses of carotene in foods during 

 processing. Average carotene values converted into international units 

 per gram are: fresh spinach 718, frozen 545, canned 481, and dried 495. 

 Storage of canned or frozen spinach for 73 days had no effect on its vitamin 

 content. 

 306 A study of rate of decomposition of haddock muscle at \arious temperatures 



as indicated by ammonia content. G. Chapman Crooks and W. S. Ritchie. 



Food Research 3 (6):589-598. 1938. 



The rate of decomposition of ground fish muscle was satisfactorily 

 measured by using the ammonia produced as an index of the protein 

 decomposed. Haddock flesh containing 35 milligrams or less per 100 

 grams of muscle is normally sound and of good quality. Rate of decomposi- 

 tion was considerably retarded by lowering the storage temperature, and 



