CHEMICAL CHANGES IN APPLES DURING STORAGE 



S3 



of modern cold storage practice on these changes ; whether 

 they were retarded or not, and whether any change was 

 induced by the low temperatures used. 



The first season's work was devoted to a study of the 

 changes in apples stored in the college cool cellar. The 

 apples were gathered from one of the college orchards in the 

 ordinary process of picking and handling. The first analyses 

 were made soon after picking, and continued until April 20, 

 1899, at varying intervals. The analyses were all made by 

 Mr. Arthur Given, now of the United States Department of 

 Agriculture. Six Baldwin apples of varying sizes were taken 

 for each analysis. One half of each was sliced in thin slices, 

 and alternate slices taken for sugars and acids, while the 

 remaining ones were used for the determination of water by 

 drying. The sample for sugars was mashed to a pulp and 

 allowed to stand in a flask with a measured volume of water. 

 Corrections were made for the water in the fruit, on a basis 

 of 15 per cent, dry matter. When sufficient time had elapsed 

 for diffusion, aliquot portions of the solution were used for 

 determining sugars and acids in accordance with the methods 

 of the Association of Official Agricultural Chemists. 



The results of this season's work are tabulated as follows : 



COMPOSITION OF APPLES, 1898-'99. 



DATE. 



Average 

 weight. 

 Grams. 



Water. 



Dry Invert Total 

 matter, sugar. sugar. 



Acid. 



Oct. 24, 1898 



" 31 



Nov. 7 



" 14 



" 21 



" 29 



Dec. 5 



" 19 



" 27 



Jan. 2, 1899 , 



Mar. 8 



Apr. 20 



169.9 



157.4 



146.3 



143.4 



161.4 



142. 



129.5 



154.3 



174.6 



142.6 



152.1 



127.4 



85.45 

 85.41 

 85.34 

 85.05 

 85.23 

 85.02 

 85.20 

 84.84 

 85.42 

 85.56 

 84.66 

 86.19 



14.55 

 14.59 

 14.66 

 14.95 

 14.77 

 14.98 

 14.80 

 15.16 

 14.58 

 14.44 

 15.34 

 13.81 



5.41 

 6.10 

 5.59 

 6.03 

 5.81 

 7.20 

 6.68 

 5.94 

 6.53 

 6.87 

 7.92 

 7.96 



10.21 

 11.13 

 11.44 

 12.90 

 11.18 

 11.52 

 11.51 

 9.89 

 10.39 

 11.02 

 12.20 

 10.91 



.60 

 .60 

 .60 

 .57 

 .57 

 .57 

 .53 

 .48 

 .48 

 .46 

 .38 

 .38 



