64 STUDIES ON APPLES. 



was correspondingly lower than would have been expected from pre- 

 ceding and succeeding analyses. On account of the irregularities 

 in the starch content of the Bough apples, the last of the curve 

 representing the starch content of the composite sample is of little 

 value, and the same is true of the curve representing sucrose. On 

 the whole it is apparent that the starch content increased until the 

 early part of July, after which it steadily decreased. On the other 

 hand, the sucrose content increased regularly from the first analysis to 

 the full maturity of the fruit. The same is true of the invert sugar. 



Turning now to the succeeding charts (figs. 25 to 28) the curves 

 representing the changes of composition of the winter apples are 

 again found to be more satisfactory than in the case of the summer 

 apples. Owing to the more uniform ripening of this fruit and- the 

 consequent greater uniformity attained in the selection of samples, 

 the curves are much more regular. The maximum content of starch 

 in winter apples was attained on August 18, at least a month later than 

 in the case of the summer apples just considered. After reaching the 

 maximum starch content the sucrose increased more rapidly than 

 before and maintained a fairly rapid increase until the apples were 

 fully matured. The content of invert sugar, total sugar, total carbo- 

 hydrate, and total solids remained reasonably constant from the first 

 analysis to the full maturity of the fruit. 



In the series of plattings indicated by the star after the date of 

 analysis (figs. 25, 27, and 28), the analyses were calculated to the 

 weight of the largest average weight of apples received up to the time 

 when analyzed, as the sample received consisted of smaller apples. 



As in the case of the summer apples duplicate samples were taken, 

 one of which was subjected to analysis immediately on its receipt in 

 the laboratory, the other being placed in a refrigerator and allowed to 

 stand for soriie time before it was examined. Owing to the press of 

 other work, however, examinations of these subsamples were not made. 



In figure 29 are given representative results obtained by Lindct 

 which illustrate somewhat more clearly the change of composition of 

 apples during ripening than does the tabular form in which they were 

 given by the author. The apples were of cider varieties. The results 

 as given by him were entirety on the original composition of the apples. 

 The content of water was not given, and for the calculation of the fig- 

 ures here given a total solid content of 20 per cent was assumed. 

 While this is probably not entirely correct, it can not be greatly dif- 

 ferent from the true amount. One interesting feature of Lindet's 

 work was the storage in the dark of a portion of the samples analyzed 

 at each picking. The temperature at which the apples were stored is 

 not given. Lindet did not appear to observe the more rapid ripening 

 of the immature fruit, and that fact was not apparent in the table of 

 composition which he published. The graphic representation here 



