STORAGE, RESPIRATION, AND GROWTH. 39 



destroyed by rot, they had closely approximated the composition 

 attained by the apples in cold storage some months later. That is, 

 the percentage of total sugars expressed as invert sugar and of acids 

 expressed as malic acid reached about the same figure in those kept 

 in the laboratory as was reached at a later date in those kept in cold 

 storage. In one respect, however, the composition of the Ben Davis 

 stored in the laboratory changed in a manner very different from that 

 of the sample kept in cold storage: In the former the sucrose decreased 

 before April 13, 1903, until it reached a lower figure for sucrose than was 

 found for the cold storage apples on April 27, 1901, more than twelve 

 months later. The apples ripened in the laboratory contained a higher 

 percentage of invert sugar and a lower percentage of cane sugar than 

 those ripened in cold storage at the time when each of them was ren- 

 dered useless by deca} T . In the case of the Winesap apples, however, 

 this difference in the changes in sucrose and invert sugar does not 

 obtain. Approximately the same minimum for the sucrose was 

 reached in the apples stored in the laboratory as in those in cold stor- 

 age, the latter having reached a minimum sucrose content about Octo- 

 ber 21, 1903, approximately seven months after the laboratory sample 

 had been rendered useless by deca} 7 . 



It appears, so far as can be determined from this work, that the 

 changes in composition (the content of starch, sugar, and acids) in cold 

 storage do not greatly differ, from those which occur in common stor- 

 age, the chief difference being in the rapidity with which the changes 

 take place. At the same time, the fact that the changes which take 

 place in storage at ordinary temperatures give higher maximum values 

 for invert sugar and lower minimum values for sucrose in some instances 

 than those occurring in cold storage is worthy of consideration and 

 further study. As an illustration of this may be noted the scalding of 

 apples in cold storage. Scald is probably caused or accompanied by a 

 chemical change, but as yet this can not be demonstrated by chemical 

 analysis. 



On May 5, 1903, samples were removed from cold storage and 

 placed in a cellar temperature at about 60 F. Only one subsequent 

 analysis of the apples so stored was made. They remained in good 

 condition during the greater part of the summer, keeping much better 

 than other cold storage apples bought on the market and removed to 

 the same cellar and better than some apples removed directly from 

 the trees to the cellar. The apples of both varieties picked on August 

 15, 1902, remained firm and in good condition until the latter part of 

 July, 1903, and the last of them gave way to decay about the 1st of 

 October, 1903. 



It was noticeable that a change in the ripening of all varieties occurred 

 about October 1, 1903. After that period the ripening progressed 

 somewhat more slowly than before. At the same time the apples 



