1210 Relation of Color to Flavor in Fruits & Vegetables. [December, 



centage is highest in the white fleshed varieties. It appears also 

 that the per cent of acidity is greater in varieties having dark 

 colored flesh. In the pear the percentage called " sub-acid " is 

 decidedly greatest in the white fleshed varieties. This may at 

 first seem contradictory to my hypothesis. It should not be for- 

 gotten, however, that in the apple and pear a mild acidity greatly 

 improves the flavor, and hence this apparent exception is possibly 

 the result of selection. 



In the plum no varieties are said to have white flesh. I find, 

 however, that in five varieties in which the flesh is called " amber 

 color," and three called " pale green," none are called acid ; 

 while in fifty-nine varieties called " yellow," five have some acid, 

 in thirty-three called " greenish yellow," three are called acid, in 

 twenty called " greenish," five are called acid, and in nine called 

 " greenish yellow," three are called acid. 



In the other fruits and vegetables I have not found sufficiently 

 accurate descriptions to permit me to judge whether the hypoth- 

 esis holds or not. 



If further investigation should discover sufficient evidence in 

 this direction to establish a law, this law will have an important 

 practical application in the amelioration of fruits and vegetables. 



