INTERNAL BROWISriNG OF YELLOW NEWTOWN APPLE. 3 



ing the season. Stubenrauch found that the browning develops as 

 the season advances, being much worse in the later withdrawals. 

 It was also found that apples stored at 35° F. were in much better 

 condition than those at 32° as regards browning. On May 9, the 

 last inspection, 64.2 per cent of bad internal browning occurred in 

 the apples stored at 32° and only 13.2 per cent in the fruit held at 

 35° F. By bad browning is meant internal browning that would 

 affect the commercial value of the fruit. The results of these experi- 

 ments were furnished to the cold-storage trade of California, and the 

 higher storage temperatures were adopted for Yellow Newtown 

 apples from the Pajaro Valley. 



Little further discussion of internal browning is found in any pub- 

 lished report. Powell^ mentioned the occurrence of this trouble in 

 apples in discussing storage problems before the American Ware- 

 housemen's Association, and there is mention of it in the reports of 

 the Chief of the Bureau of Plant Industry ^ for the years 1910, 1917, 

 1918, and 1920. It was recently mentioned and certain findings re- 

 ported by the California Agricultural Experiment Station,® 



Many data on the earlier work on this trouble were obtained from 

 the files of Field Investigations in Pomology, and some were fur- 

 nished by William A. Taylor, formerly in charge of that office, and 

 L. C. Corbett, now in charge of the Office of Horticultural and Pomo- 

 logical Investigations. C. W. Mann, who was associated with Stu- 

 benrauch in the later work on this problem, also furnished some 

 information. As none of the present writers were connected with 

 this work prior to 1917, it is probable that due credit may not be 

 given the various men who have worked on this problem. In addi- 

 tion to those already mentioned, L. S. Tenny, H. J. Eustace, H. M, 

 White, G. W. Hosford, H. J. Ramsey, A. W. McKay, and probably 

 others have been connected with this work at some time, and the 

 status of the problem when it was taken up by the present writers 

 was due to their combined efforts. 



The foregoing short historical sketch serves to introduce the pres- 

 ent bulletin, in which an attempt is made to bring the account of this 

 work up to date and to give some results of the further study for 

 three years of this peculiar storage trouble of apples. 



The Pajaro Valley apple district centers around Watsonville, 

 about 100 miles south from San Francisco and near the coast. It is 

 the most extensive apple-growing section of California, comprising 



* Powell, G. Harold. [Internal browning of apples.] In Ice and Refrigeration, v. 36, 

 No. 1, pp. 8-9. 1909. 



^ U. S. Department of Agriculture, Bureau of Plant Industry. Report of the Chief of 

 the Bureau of Plant Industry, 1909-10, 1916-17, 1917-18, 1919-20. Washington, 

 D. C, 1910-1920. 



6 Webber, Herbert J. Internal browning of the Newtown from the Pajaro Valley. In 

 Calif, Agr. Exp. Sta. Rpt., 1919-20, p. 42. 1920. 



