18 



BULLETIN 1104, U. S. DEPAKTMENT OF AGRICULTURE. 



titrable acid than normal fruit from the same trees, while fruit 

 from the defoliated branches was lower in both sugar and acid. 

 The very marked differences in size and appearance of the fruit 

 from girdled and from defoliated branches, as well as the distinc- 

 tive variation in sugar and acid in fruit following these two methods 

 of treatment, together with the records on internal browning of 

 the fruit, make this experiment of considerable interest. The data 

 are given in Table 6. 



Table 6. — Effect of girdling and of defoliating hranclies upon the development of 

 I broioning and upon the acid and sugar content of fruit during the 

 growing season of 1919. 



internal 





Num- 

 ber of 

 apples 

 cut. 



Comparison of results (percent). 



Tree and treatment of 

 branches. 



Sound. 



Tissue browning. 



Core browning. 



Titratibleacid 

 (as malic). 



Total 

 sugar, 





Trace. 



Medi- 

 um. 



Bad. 



Trace. 



Medi- 

 um. 



Bad. 



Oct., 

 1919. 



June, 

 1920. 



June, 

 1920. 



Tree 3 (sprayed): 



Girdled 



125 

 92 



172 



268 

 180 

 298 



201 

 266 

 253 



130 

 306 

 164 



337 

 293 

 350 



192 

 191 



52.0 

 71.7 

 96.0 



31.3 



77.8 

 94.4 



19.9 

 67.0 

 74.8 



29.2 

 75.2 

 97.6 



31.2 



68.6 

 90.9 



58.4 

 91.7 



19.2 

 

 



17.9 



4.4 



.3 



29.8 

 

 2.4 



46.9 

 15.7 



2.4 



42.2 

 19.1 

 4.3 



26.0 

 





 

 



2.2 











6.0 











10.9 

 4.2 

 



13.9 



1.7 



.3 



6.8 

 





 

 





 

 



2.5 

 

 .4 



3.8 



.7 

 



2.4 

 1.0 

 



.5 

 



16.8 

 10.9 

 23.0 



21.3 

 11.7 

 3.0 



13.9 

 12.4 

 6.7 



19.2 

 4.2 

 1.2 



20.2 

 8.9 

 4.3 



13.0 



4.7 



12.0 

 7.6 

 .6 



16.1 

 1.1 

 1.3 



15.4 

 7.9 

 6.3 



17.7 

 •2.3 

 



10.7 

 4.1 

 1.1 



6.2 

 2.6 



16.8 

 9.8 

 1.2 



26.9 

 6.1 

 1.0 



41.8 

 12.8 

 11.9 



14.6 

 .7 

 



20.2 



3.8 



.9 



5.7 

 1.0 



0.526 

 .496 

 .447 



.562 

 .488 

 .469 



.597 

 .692 

 .551 



.596 

 .474 

 .445 



.585 

 .536 

 .553 



.546 

 .538 



0.340 

 .311 

 .300 



.376 

 .3,58 

 .321 



.403 

 .401 

 .370 



.356 

 .337 



.248 



.310 

 .315 



.298 



.353 

 .295 



10 60 







Defoliated 



9.50 



Tree 44: 



Girdled 



10.76 



Normal 



9 66 



Defoliated 



9 67 



Tree 134: 



Girdled 



11.38 



Normal 



10 62 



Defoliated 



10.32 



Tree 135: 



Girdled 



10.76 



Normal 



9.83 



Defoliated 



9.59 



Tree 136: 



Girdled 



10.02 



Normal 



9.04 



Defoliated 



9.18 



Tree 151: 



Girdled 



9.95 



NormaJ 



9.28 







Summary: 

 Girdled 



1,253 

 1,328 



1,247 



35.4 

 74.5 

 89.3 



30.7 

 8.4 

 2.1 



8.0 

 1.4 

 .1 



1.5 



.4 

 .1 



17.9 

 8.4 

 3.8 



12.8 

 4.1 

 2.0 



21.9 

 5.2 

 3.0 



.569 

 .521 

 .493 



.356 

 .336 

 .307 



10.58 



Normal 



9.69 



Defoliated 



9.65 







The data presented in Table 6 reveal at once that there was a very 

 wide variation in the extent of browning occurring in fruit from 

 branches receiving the various treatments. Invariably the fruit 

 from girdled branches showed the highest percentage of apples 

 affected with internal browning and the lowest percentage of sound 

 fruit. Not only is this the average condition, but it also holds for 

 the fruit from each tree taken individually. The normal fruit, from 

 untreated branches, was much better in keeping quality than that 

 from the girdled limbs, while fruit from branches having about 

 half the leaves removed was markedly better than the normal fruit. 

 Thus, in fruit from the same tree the apples supplied with the 



