28 



THE CUBA REVIEW 



AGRICULTURAL MATTERS 



SUGAR CONTENT OF PINEAPPLES 



All growers, shippers and canners of 

 pineapples will be interested in a recent 

 discovery b\ .Mr. W. P. Kelley, chemist of 

 the United States Experiment station al 

 Monolnlu, which would seem to explain, 

 at least in part, the well-known superiority 

 of canned pineapple over the fresh pine- 

 apples commonly found in the markets. 

 -Mr. Kelley's investigations are briefiv 

 sunnned up in the annual report of the 

 Hawaii Agricultural Experiment Station 

 for 1910 as follows : 



A study of the ripening of pineapples 

 has disclosed the fact that the suuar con 

 tent of the fruit is derived exclusively 

 from the leaves of the plant and does not 

 increase after the fruit has been removed 

 from the plant. 'f pineapples are picked 

 green and allowed to ripen, the sugar c.jn- 

 tent at complete ripeness is the same as 

 it was when the fruit was removed from 

 the plants. An analysis of the fruit shows 

 that they contain no substance which can 

 be changed into sugar ''uring the ripening 

 process. 



Fruits picked too green and allowed to 

 ripen, therefore, lack greatly in sugar con- 

 tent and in flavor. Tlie sugar content of 

 green fruits, or fruits ripened after being- 

 nicked too green, is about 2 or :> per c^nt. 

 while that of fruits ripened on the plants 

 ranges from 9 to 15 per cent. The ripen- 

 ing process in fruits picked green appears 

 to consist largely in a softening of the tis- 

 sues. A microscopic examination of sec- 

 tions of green pineapples shows that the 

 cell walls in the parenchyma of the fruit 

 are greatly thickened, but become extremely 

 thin in ripening. It is obvious from these 

 facts that, in order to obtain a good flavor 

 in fresh fruit, the fruit should not lie 

 picked until the sugar content has become 

 fairly high and the fruits have turned 

 yellow to the extent of about one-fourih 

 their length of the base. 



The main point thus brought out is that 

 the pineapple contains no starch or other 

 material that can be converted into sugar 

 during the ripening process, but procures 

 its sweetness by circulation from the leaves 

 or possibly from the starchy plant stalk, 

 and that when once it is picked, it cannot 



A<»EAr NEW ORANGE 

 I THAT PACKS.SHIPSAND KEEPS 

 THE L.UE CIM CONG 



The Lue Gini Gong Orange has been fruiting at De 

 Land, Florida, for nearly fifteen years. It has been 

 under our close observation until we are convinced that it 

 has more merit than any orange yet introduced. We have 

 bought the exclusive selling right. 



The fruit packs 126 to 176 per box. Skin and flesh deep 

 orange-red; ten or eleven sections, containing few seeds and very 

 juicy. The flavor is excellent — rich sub-acid, medium sweet. Com- 

 mences ripening in June, is good in July and is at its best in August 

 and September — throwing it into a season when the market is bare of 

 all except some Californias, with prices correspondingly higher. 



THE LUE GIM GONG ORANGE 



hangs on the trees until picked^ — even for two or three years. The juice does not 

 dry up nor lose its line flavor. The Lu Gim Gong is nearer an all-the-year- 

 around orange than any ever introduced. 



Lue Gim Gong Oranges ship well. By comparison with other standard 

 varieties, Lue Gim Gong's stand long-distance shipments better, and 

 bring higher prices. This has been proved in actual tests. 



OUR HANDSOME NEW CATALOGUE 



describes all of our citrus fruits, deciduous fruits, nuts, 



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roses. It is one of the most best nursery books issued 



in the South. We are nurserymen and fruit growers 



exclusively. Our experimental work will help you. 



If you intend to plant this season, we will be glad 



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GLEN SAINT MARY 



NURSERIES COMPANY 



Rambler Ave., Qlen St. Mary 

 Florida 



