188 



EXPERBIF.XT STATION. 



[Jan. 



Total Sugars to Acid 

 as Malic. 



It has been said lliat a low ])orcentage of Insolulilc solids 

 is necessary for high quality in dessert frnits. For cooking 

 pnrposes this is of minor importance, and the ratio of sngars to 

 acid is narrowed; that is^ the relative amount of acid should be 

 larger than in dessert frnits. 



Ajjples of good shipping quality have invarialdy a high per- 

 centage of insoluble solids, and as this is opposed to high dessert 

 quality, it follows that we should not ex])ect to tii!<l the highest 

 table (piality and highest shipping quality in the same fruit. 

 ]\rost varieties that keep well have a relatively high proportion 

 of their sugars in the form of sucrose. It appears that an apple 

 in order to keep well must be well nourished, and have stored 

 up a large amount of soluble solids, princi})ally in llie shape of 

 sugars. Table 1 shows the averages of a number of analyses of 

 most of the varieties that have been examined. In these aver- 

 ages only analyses of normal, well-grown and well-ri])(nu'd fruit 

 have l)ecn included. 



