8 



CIRCULAR 5 7 9, U. S. DEPARTMENT OF AGRICULTURE 



slightly above 21 to somewhat less than 19 pounds with individual 

 apples testing as high as 24. Although the second picking in 1936 

 was rated firm it seems likely that it should have been rated hard, 

 as it was suitable for long storage and was rated hard to firm after 

 storage at 32° F. for iy 2 months. Ben Davis apples testing 17.5 to 

 18 pounds or above were generally considered hard. Firm apples 

 ranged from about 18 to 14.5 pounds and firm-ripe apples from 

 15 to 12. The distinction between firm-ripe and ripe apples was 

 not sharp, as there was a tendency for the pressure-test curves to 

 flatten out around 12 to 13 pounds. As the fruit first reached this 

 firmness it was generally considered firm ripe or firm ripe to ripe. 

 Subsequently it became ripe without much further softening. Some 

 overripe fruit was present in lots testing as much as 12 pounds. 



BONUM 



In 1935 the Bonum apples were obtained from an orchard at low 

 altitude near Falls Church, Va., whereas in 1936 and 1937 they were 

 obtained from an orchard at relatively high altitude near Linden, 

 Va. As shown in figure 3, the apples were much softer in 1935, 



15 31 15 28 15 



JAN FES MAR 



Figure 3. — Firmness (pressure test) of Bonum apples in relation to stage of 

 ripeness during ripening at various temperatures. The letters on the chart 

 indicate the degree of ripeness, as explained on page 5. The range of firm- 

 ness or zone representative of each degree of ripeness is given at the right. 

 The letters are omitted from those points at which the designations fall within 

 the corresponding zone at the right, as explained on pages 5 and 6. 



