18 



BITTER PIT INVESTIGATION. 



over-ripe apples contain as much, and sometimes more, water than do apples in good condition, 

 and which would be described as juicy. The impression of mealiness arises through the fact that 

 in over-ripe apples the middle lamellae are softened presumably by some enzyme, and the cells 

 separate in the mouth yielding the taste, or rather tastelessness, of the cell walls instead of that 

 of the juicy cell contents. 



P. R. Scott, Agricultural Chemist, thus compares the Cleopatra and Yates apples in their 

 green and ripe state : 



" Comparing the Yates and Cleopatra at both stages of growth, it may be noted that the 

 Yates contains a higher percentage of crude fibre and carbohydrate content than the Cleopatra, 

 less juice and consequently a higher percentage of insoluble solids. This to my mind appears 

 the distinguishing difference between these two varieties and probably accounts for the more 

 solid structure of the ripe fruit of Yates. The lengthened period of growth of this variety may 

 have some effect in producing this variation, which appears to be more or less an inherent pro- 

 perty making for a stronger constitution. 



"Taking a survey of the ash content, the latter surmise is given added weight, as although 

 the ash content in each case is under -5 per cent., still the Yates apples appear to contain more 

 than the Cleopatra, and in conjunction with the insoluble solids adds to the difference between 

 these two varieties." 



TABLE III. ANALYSES OF ASH OF JUICE AND SOLIDS IN CLEOPATRA AND YATES APPLES (GREEN 



AND RIPE), GROWN AT HARCOURT, VICTORIA. 

 Cleopatra, unirrigated. Cleopatra, irrigated. 



Yates, unirrigated. 



Date . . 



Green 

 5/2/15. 



Ripe 



14/4/15. 



Green 



5/2/15. 



Ripe Green Ripe 



14/4/15. 5/2/15. 14/4/15. 



Juice. Solid. Juice. Solid. Juice. Solid. Juice. Solid. Juice. Solid. Juice. Solid. 



Fe 2 3 



CaO 



MgO 



K 2 O 



P 2 5 



SG-3 



, A1 2 3 "004 -002 -003 '002 '003 "002 '003 



.. -008 '004 -010 -003 '009 "006 "009 



.. -012 -008 -010 -006 -014 "007 "009 



.. -144 -010 -130 -022 '137 '010 "104 



026 -019 -024 -018 -021 'Oil '015 



002 -007 '004 .006 '004 



008 -009 -016 -Oil -005 



004 -014 -012 -019 '005 



006 -125 '046 -197 '023 



008 -018 -017 '030 "Oil 



010 -004 -008 -004 -009 '004 '008 '003 '014 '008 '013 "006 



The constituent in greatest proportion in the ash of the juices is potash. In the green Cleopatra 

 it is in greater proportion than in the ripe, whereas in the green Yates it is less than in the ripe. In 

 the ripe condition the juice of the Yates contains more potash than that of Cleopatra. 



In the amount of lime there is a remarkable agreement in both varieties. 



It was considered desirable to have analyses made in different States of well-known varieties 

 of apples susceptible to and comparatively free from Bitter Pit, so as to compare differences in the 

 chemical composition which might result from being grown under different conditions of soil and 

 climate, heat and moisture. In New South Wales the Experiment Farms of Bathurst and Glen limes 

 were laid under contribution, and in Queensland the Experiment Orchard at Stanthorpe. Six varieties 

 were selected for analysis three liable and three non-liable. The liable varieties were Cleopatra, 

 Northern Spy and Annie Elizabeth, with Five Crown substituted for the latter in Queensland. The 

 non-liable varieties were Yates, Dunn's Favourite and Stone Pippin. 



The fruit was analyzed in the half -grown and in the ripe condition, and one can see by glancing 

 at the tables the chemical differences between these two stages. 



