INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 



21 



Table 7. — Extent of the internal drowning of apples grown on the nitrogen plat 

 during the season of 1920. 



Tree. 



Remarks. 



Yield 

 (boxes). 



Comparison of results (per 

 cent). 



Sound. 



Medium and bad 

 browning. 



Tissue. Core 



No. 44 



No. 45 



No. 46 



No. 130 



No. 131 



No. 132 



No. 133 



No. 134 



No. 135 



No. 136 



No. 137 



No. 138 



No. 139 



No. 140 



Foliage good, tree medium size 



Foliage medium to poor 



Large tree, foliage good , 



do 



Large tree, foliage m.ediiun 



Large fruit, foliage good , 



Small tree, good foliage , 



Medium tree, small fruit 



Large tree, foliage poor 



Large tree, foliage good 



Small tree, small fruit 



Very small tree, foliage good 



Foliage medium, fruit medium size 

 Small tree, foliage good 



5 to 6 



4 



4 to 5 



3 



3 



3 



4 



Sto 10 



1 



4 



7 



3 to 4 



2 



14.8 

 7.5 

 4.0 

 8.7 

 4.2 

 

 43.6 

 30.9 

 



1.8 



44.3 



40.7 



5.8 



10.5 



22.2 

 49.2 

 77.0 

 31.3 

 42.5 

 89.4 



7.4 

 19.1 

 47.4 

 72.7 



6.1 

 21.2 

 25.3 

 45.6 



38.8 

 47.5 

 78.0 

 47.8 

 55.0 

 91.5 

 13.5 

 21.3 

 56.6 

 90.9 

 11.5 

 8.9 

 36.8 

 37.7 



The prevalence of browning during the four years in which 

 tliese records have been kept also bears out the relationship exist- 

 ing between internal browning and the crop on the trees. During 

 the growing and storage season of 1917-18 the orchards under test 

 in the Pajaro Valley proper had a very heavy crop of fruit, and in- 

 spection of many boxes of apples showed practically no browning 

 present. The year following, 1918-19, the crop was very light, many 

 trees yielding only 1 to 3 or 4 boxes, but the fruit was of large size. 

 In that year considerable internal browning developed in storage, 

 and undoubtedly only the fact that storage temperatures were held 

 at 36° F. instead of lower prevented disastrous results. During 

 1919-20 another heavy crop was produced, and only traces of brown- 

 ing appeared in any of the lots except from branches that had been 

 girdled during the growing season. The season of 1920-21 was 

 another " off " year for the orchard, with small yields of large-sized 

 fruit. Internal browning again was very prevalent in fruit stored 

 at low temperatures, and the commercial crop was probably saved 

 only by holding the fruit at temperatures ranging from 36° to 

 38° F. 



It has often been noted in inspecting fruit for browning that the 

 larger apples' have a greater tendency to develop browning than the 

 smaller sizes. It is recognized in the trade also that this tendency 

 holds true. There are, however, many specific exceptions where small 

 fruit will become badly browned and where large fruit, under similar 

 conditions, will remain sound ; but the average, particularly in fruit 

 from the same tree, seems to greatly favor small fruit for soundness. 

 This again bears out the apparent condition of browning developing 

 largely in fruit grown under conditions of light crop and good leaf 



