STUDIES OF CRANBERRIES DURING STORAGE. 77 



was made to ascertain the shrinkage in weight of the fruit during storage, 

 since berries were all the time decaying, and no lot of selected fruit would 

 fail to have more or less rotten berries in a week's time, and such berries 

 lose water more rapidly than sound ones. To have correctly determined 

 losses in weight of sound fruit over a period of months would have re- 

 quired the indi\idual weights of a large number of berries, so that de- 

 cayed berries could be rejected as they developed, and only sound berries 

 weighed individually at the end of a given period. The chemical analyses 

 included determinations of water, total sugar and total acid. 



In 1918 the work was repeated in a similar manner with samples from 

 the bog storehouse. In addition, several lots of cranberries were placed in 

 the cold-storage rooms of the Horticultural Department about the middle 

 of October, and samples were analyzed at intervals to compare their rate 

 of change with the changes in the cranberries kept at the bog. The cold- 

 storage house was buUt especially for fruit storage, and the fruit in it is 

 held almost constantly just above 0° C. (32° F.). 



The composition of the berries under different conditions of storage is 

 shown in Table II. 



