188 



EXPERIMENT STATION. 



[Jan. 



Sweet apples, 

 Mild sub-acid. 

 Sub-acid, 

 Acid, . 

 Very acid, . 



It has been said tliiit a low percentage of insoluble solids 

 is necessary for higli quality in dessert frnits. For cooking 

 purposes this is of minor importance, and the ratio of sugars to 

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

 larger than in dessert frnits. 



Apples of good shipping quality have invariably a high per- 

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

 quality, it follows that we should not expect to find the highest 

 table quality and highest shipping quality in the same fruit. 

 Most varieties that keep well have a relatively high proportion 

 of their sugars in the form of sucrose. It ap]iears that an apple 

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

 up a large amount of soluble solids, principally in the 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-ripened fruit 

 have been included. 



