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V ^jy. 



POMOLOGY 



Table V 



ANALYSIS OF A HIGH AND A LOW QUALITY APPLE (AFTER SHAw) 



From these figures it is seen that the high-quahty apple 

 has a much larger percentage of total solids, and when it is 

 remembered that upwards of 75 per cent of the total solids 

 are sugars, it will be seen that the Grimes is much to be 

 preferred. (In this case, the Ben Davis has about 62 per 

 cent and the Grimes 72 per cent of sugar in the total solids.) 

 While sucrose is a valuable form of sugar in fruit, it has 

 been shown previously that levulose is dominant in the apple. 



The relation of acid to sugar is important for high quality, 

 for here is secured the sprightlincss which usually is associated 

 with a dessert apple, although this depends on the taste of 

 the individual. Shaw found from .1 to .2 per cent in sweet 

 apples to nearly 1 per cent or possibly more in very acid 

 sorts. The ratio of acid to total sugars varies from about 

 one to one-hundredth in sweet apples to one to eight-hun- 

 dredths in very acid sorts. 



The flavoring or essential oils which have been discussed 

 are also of great importance in quality, 



"It appears then that high table quality in apples depends 

 on (1) good texture which is accompanied by a low content 

 of insoluble solids, (2) an abundance of sugars, especially 

 sucrose, (3) an amount of acid sufficient to blend agreeably 

 with the sugars but not excessive and (4) an abundance of 

 pleasant and agreeable flavoring oils. " 



