THE COMPOSITION OF FRUITS 



13 



again is evidence 

 that the starch is 

 transformed into 

 sugars as the ripen- 

 ing proceeds. 



The malic acid 

 also continues to 

 behave as it did 

 during the growth 

 and development of 

 the fruit. There is 

 a gradual disap- 

 pearance through- 

 out the storage 

 period. 



Invert sugars, 

 unlike the starch 

 and sucrose, con- 

 tinue to increase 

 throughout the ex- 

 periment, being as 

 high as 62 per cent 

 in Februaiy. They 

 gain rapidly as the 

 sucrose disappears, 

 indicating the 

 transformation. 



The total content 

 of sugar (calculated 



Fig. 2.— Curves show- 

 ing chemical changes 

 in Rhode Island 

 Greening apple in 

 common storage. 



