INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 9 



still held in most of the apple storage houses of California, though 

 some have recently been holding the rooms at 38° F. 



Since the inauguration of temperatures of 36° F. or above in the 

 holding of apples from this district little internal browning of com- 

 mercial importance has occurred. This, in the light of the definite 

 experimental data obtained during three seasons, has undoubtedly- 

 been due to the fact that the fruit has been held at higher tempera- 

 tures during recent years. 



In the autumn of 1918 one box of fruit was picked from each of 



24 trees and shipped by express to Washington, D. C. There the 



fruit was at once placed in storage at 32° F, Exactly similar boxes 



from the same trees were held at Watsonville at 36° F. Although a 



possible error, due to different storage houses, time in transit, etc., is 



introduced, the fact that the lots of fruit were closely comparable 



when picked makes the data of much interest in connection with the 



temperature of storage which causes greatest development of internal 



browning. These data are presented in Table 1. 



Table 1. — Extent of the internal browning of Yellow Newtown apples stored at 

 different temperatures in the season of 1918-19. 



[Fruit samples stored at 36° F. were so held at Watsonville, Calif., where grown; those stored at 32° F. 

 were first shipped to Washington, D. C. 





Num- 

 ber of 

 trees. 



Fruit sampled. 



Comparison of results (per cent.) 



Temperature and 

 time of sampling. 



Num- 

 Half ber of 

 boxes. ! apples 

 ! cut. 



t 



Sound. 



Tissue browning. 



Core browning. 





Trace. 



Medi- 

 um. 



Bad. 



Trace. 



Medi- 

 um. 



Bad. 



Held at 36° F.: 



At withdrawal.. 



Ten davs later. . 

 Held at 32°" F.: 



At withdrawal.. 



Ten days later. . 



24 

 24 



24 

 23 



24 

 23 



24 

 23 



1,429 

 806 



1,161 

 1,012 



32.0 

 21.8 



28.6 

 12.6 



9.2 

 11.3 



10.1 



4.4 



5.1 

 5.6 



10.9 

 6.6 



5.2 

 2.6 



20.1 

 39.5 



15.5 

 10.8 



25.1 



8.4 



18.3 

 17.4 



18.2 

 18.7 



27.9 

 63.3 



20.2 



56.5 



The summaries presented, representing samples of fruit from 24 

 different trees, indicate clearly that the apples shipped to Washing- 

 ton and there held at 32° developed much more internal browning 

 than did those stored immediately at 36° F. at Watsonville. This is 

 particularly true of the bad tissue browning, which, of course, is most 

 serious from the commercial point of view. It was planned in fur- 

 ther experiments to determine more accurately the effect of storing 

 at different temperatures fruit treated in the same way and held 

 under conditions exactly similar except for temperature. 



During the autumn of 1919, 3 boxes of fruit were picked from 

 each of 10 trees, care being used to obtain 3 boxes as nearly uniform as 

 possible. These were forwarded by express to the University of 

 California at Berkeley and stored in the experimental cold-storage 

 plant of the pomology department. One box from each tree was 

 stored at 32° F., another at 36°, and the third at 40°. Owing to an 

 919°— 22^ — 2 



