12 



BULLETIN 1104, U. S. DEPAKTMENT OF AGRICULTURE. 



Table 4. — Progress of the development of intei^nal iroivning in Yellow Newtown 

 apples after removal from cold storage in three different seasons. 



storage season and orchard. 



Time of inspection. 



Apples 

 cut. 



Bad 



tissue 

 browning. 



Bad core 

 browning. 



Tempera- 

 ture of 

 storage. 



Season of 1915-16: 



Rodgers Bros, orchard 



/At withdrawal 



\10 days later 



fAt withdrawal 



\10 days later 



/At withdrawal 



\l0 days later 



/At withdrawal 



\lO days later 



/At withdrawal 



\10 days later 



/At withdrawal 



\10 days later 



/At withdrawal 



\10 days later 



Halfboxes. 

 51 

 51 



68 

 68 



61 

 61 



52 

 52 



311 

 311 



150 

 150 



19 

 19 



Per cent. 

 10.5 

 15.5 



10.5 

 22.9 



19.3 

 29.0 



29.8 

 34.7 



2.6 

 2.4 



3.1 

 3.6 



14.3 

 16.6 



Per cerd. 

 13.1 

 19.9 



12.8 

 29.7 



23.7 

 40.4 



30.2 

 41.7 



6.1 

 17.9 



22.3 

 46.5 



11.0 

 17.7 



\ 35 

 } 35 

 } 35 

 1 35 

 \ 36 

 } 36 

 1 32 



Floyd Rodgers orchard 



Season of 1916-17: 



Rodgers Bros, orchard 



Floyd Rodgers orchard 



Season of 1918-19: 



Rodgers Bros, orchard 



Floyd Rodgers orchard 



Rodgers Bros, orchard 





It is apparent from the data in Table 4 that there is a marked 

 increase in the extent of internal browning in the 10 days under 

 market conditions after the fruit has been removed from cold stor- 

 age. Large quantities of fruit were used in the storage experi- 

 ments, so that the averages presented correspond closely to what 

 may be expected under commercial conditions. Only the data for 

 bad tissue and bad core browning have been presented, as these con- 

 ditions are most important in affecting the sale of the fruit. 



During the seasons of 1915-16 and 1916-17 considerable browning 

 developed, and the increase after removal from storage was very 

 marked. In 1917-18 so little browning developed that the data are 

 not included. In 1918-19 the tissue browning was very light and the 

 increase following removal from storage was less marked, although 

 core browning was much more in evidence at the second inspection. 

 From the data presented it is obvious that if browning is present in 

 the fruit while in cold storage it may be expected that this will be 

 much worse by the time the fruit reaches the consumer. 



RELATION OF INTERNAL BROWNING TO ORCHARD CONDITIONS. 



Certain peculiar characteristics of the occurrence of internal 

 browning early directed the attention of investigators to the im- 

 portance of a study of orchard conditions in relation to this trouble. 

 The fact that the browning occurs much more commonly in apples 

 from the Pajaro Valley than in fruit grown in other parts of the 

 United States has directed attention to a study of various factors 

 of orchard management in that district in relation to their effect 

 on browning. These studies include observations on the compara- 



