94 STUDIES ON APPLES. 



of samples used was taken from Ben Davis apples (No. 4494) which 

 had been kept at cellar temperature and contained 14.7 per cent of 

 solids. The other set was of the same variety, but had been kept in 

 cold storage and contained 14.3 per cent of solids. These samples were 

 placed under as nearly similar conditions as regards containers and 

 amount of water as possible and were shaken alike for four minutes. 

 The solids of the nondisintegrated portions were then determined. 

 While shaking the specimens they took up more water, so that the 

 solids were reduced to about Ii4 per cent. This made it necessary to 

 make the calculations on the basis of the solids present, and not on the 

 weight as found before and after shaking. The results showed that of 

 those specimens taken from cellar storage over 50 per cent disinte- 

 grated in the shaking process, while with the others less than 20 per 

 cent of loss occurred. It seemed probable that the former apples would 

 be more mealy to the taste than the latter, even though they contained 

 an equal amount of juice, and this was found to be the case. ' 



MACROSCOPIC STUDIES. 



TERMINOLOGY. 



The difficulty experienced in recording the changes occurring during 

 the disappearance of starch led to the free use of photography to 

 record these results. The cut sections were exposed for a few moments 

 to fumes of sulphur dioxid, rinsed in clear water, and then dipped for 

 about 10 minutes in a deep straw-colored solution of iodin in potas- 

 sium iodid solution. The starchy regions were of course strongly 

 differentiated by this treatment, and from the sections thus prepared 

 the making of suitable photographs was easily accomplished. 



Before taking up the discussion of the macroscopic features of the 

 occurrence of starch it is necessary to locate in the fruit certain zones 

 which are of more or less importance in understanding the changes 

 which occur in the ripening. It is not our purpose, however, to go 

 into a discussion of the morphological features of the apple which do 

 not seem to be of vital importance in this connection. For the more per- 

 fect understanding of this part of our work it has seemed necessary to 

 devise a few new names, since in botanical literature no terms have been 

 found which exactly designate certain parts of the tissue considered. 



If an apple is cut in half, along the equator half way between the 

 stem and the calyx "eye," and the cut ends are examined, certain fea- 

 tures concerning the fruit are presented veiy clearly, as shown in 

 figure 30. The most prominent among these are the oval or elliptical 

 shaped seed cells with the sharp points clustered at the center. The 

 number of these cells is usually five, though specimens having either 

 four or six are not infrequently found. 



