20 STUDIES ON APPLES. 



each variety of fruit presents a different set of relations between its 

 constituents, and that each fruit contains a variety of undetermined 

 substances in considerable amount which make changes between 

 known constituents difficult to demonstrate. No general conclusions 

 can therefore be reached until each kind of fruit is worked with as 

 far as possible through the stages of growth and ripening, and only 

 as the undetermined material in fruits is gradually worked out will 

 the chemistry of fruits become clear. 



THE RIPENING OF APPLES IN COMMON STORAGE. 



In the summer of 1901 the preliminary work on the ripening of 

 fruit was begun. Eight varieties of apples were selected, and each one 

 was examined several times, the chief object being the study of meth- 

 ods of analysis. No consecutive data were obtained, but the experi- 

 ence gained was valuable in beginning the work in the following year. 

 This preliminary work on the subject was done principally by Mr. 

 J. S. Burd. 



DESCRIPTION OF THE VARIETIES ANALYZED. 



The following descriptions of the varieties of apples employed in 

 the investigation is furnished by the pomologist of the Bureau of 

 Plant Industry: 



BEN DAVIS. 



Fruit medium to large, yellowish, splashed and striped with red. Flesh somewhat 

 tough and lacking in juice; flavor mild subacid. A winter variety of excellent keep- 

 ing quality. 



BOUGH (synonym Sweet Bough). 



Fruit above medium in size, pale greenish yellow. Flesh very tender, with a rich, 

 sweet flavor. An early summer variety ripening over a period of two or three weeks. 

 Keeps but a few days under ordinary conditions after being picked from the tree. 



EARLY STRAWBERRY. 



A small roundish apple striped and stained with bright and dark red. Flesh 

 tender, with a sprightly, brisk, subacid flavor. A midsummer variety in season for 

 several weeks. 



HUNTSMAN (synonym Huntsman Favorite). 



Fruit large, pale yellow, sometimes shaded with .pale red or deep yellow in the 

 sun. Flesh rather coarse, tender, of a mild, rich, subacid flavor. A winter variety 

 of fairly good keeping quality. 



NORTHERN SPY. 



Fruit large, greenish yellow, covered with light and dark stripes of purplish red. 

 Flesh tender, with a fine, sprightly subacid flavor. A winter variety of good keep- 

 ing quality under favorable conditions, but quite subject to decay, if roughly handled, 

 on account of thin skin and tender flesh. 



