278 JLMEEICAN POMOLOGY. 



* * * " Succulent fruits contain a large quantity of 

 ■water along with cellulose or lignine, sugar, gummy mat- 

 ter or dextrine, albumen, coloring matter, various organic 

 acids, as citric, malic and tartaric, combined with lime 

 and alknhne substances, beside a pulpy gelatinous matter, 

 which is converted by acids into pectine, whence pectic 

 acid is formed by the action of albumen. Pectine is so- 

 luble in water, and'exists in the pulp of fruits, as apples, 

 gooseberries, cuiTants, strawberries, etc. Pectic acid is 

 said to consist of C. 14, H. 3, 0. 12 + H.O. It absorbs war 

 ter, and is changed into a jelly-like matter, hence its use 

 in making preserves. Each kind of fruit is flavored with 

 a peculiar aromatic substance. Starch is rarely present in 

 the pericarp of the fruit, although it occurs commonly in 

 the seed. * * * 



"During the ripening much of the water disappears, 

 while the cellulose or lignine and the dextrine are con- 

 verted into sugar. Berard ih of opinion that the changes 

 in fruits are caused by the action of the oxygen* of the 

 air. Freney found that fruits, covered with varnish, did 

 not ripen. As the process of ripening becomes perfected, 

 the acids combine with alkalies, and thus the acidity of 

 the fruit diminishes, while its sweetness increases. The 

 formation of sugar is by some attributed to the action of 

 organic acids on the vegetable constituents, gum, dextrine, 

 and starch ; others think that the cellulose and lignine are 

 similarly changed, by the action of acids. The formation 

 of sugar is said to be prevented by watering the tree with 

 alkaline solutions. * * * In seasons, when there is 

 little sun, but a great abundance of moisture, succulent 

 fruits become watery and lose their flavor. The same 



