186 EXPERIMENT STATION. [Jan. 



results in a comparatively easy separation of the individual 

 cells from each other and in the mealy taste found in the over- 

 ripe apple. ^ 



Comparatively little is known of the behavior of the flavoring 

 oils, but it is evident that they do not develop very noticeably 

 until the period of ripening. It would seem, however, that 

 they develop during the later stages of the ripening period and 

 tlirough the period of after ripening, and tend to disappear as 

 the stage of decay progresses. 



Little, also, is known regarding the behavior of the tannin 

 of the fruit, but it is prol)al)ly highest during the late stages 

 of growth. It may be connected with the development of color 

 in red apples, and inasmuch as it seems to disappear during the 

 ripening stage, when the apple is taking on color, it may be 

 that it contributes iu some way to the formation of pigment in 

 the epidermal cells of the fruit. 



IV. THE PERFECTLY DEVELOPED APPLE. 



• In the course of investigation herein reported, the writer has 

 made a somewhat careful study of some twenty varieties of ap- 

 ples, chosen from among the more ]U'ominent and widely dis- 

 tributed sorts. From five to fifty or more samples of each 

 variety have been received from many different localities scat- 

 tered over the entire apple-producing portions of North Amer- 

 ica. These apples have been carefully examined and their char- 

 acteristics noted, and from two to twenty samples of each variety 

 have been subjected to chemical cxamiuation. In the case of the 

 Ben Davis variety, during the past four years nearly two hun- 

 dred samples have been received, and fifty or more of these have 

 been given a more or less complete chemical examination. These 

 samples have varied widely in physical appearance and chemi- 

 cal composition. These variations are dealt with in a later 

 division of this paper. The study of these varieties, added to 

 other general observations, has enabled the writer to form a 

 fairly definite conception of them, when developed to their 

 highest perfection in appearance, quality and chemical compo- 

 sition. The point of perfect development is taken as that where 



> Bureau of Chemistry, Bulletin 94, p. 92. 



