EASTERN-GROWN APPLES 



13 



short holding and were considered overripe although the pressure- 

 test reading was fairly high. Oldenburg apples were generally con- 

 sidered hard when testing 16 pounds and above, with a few apples 

 testing 21.5. The firm stage ranged from 17 to 13 pounds, the 

 firm-ripe stage from 14 to 10.5, and the ripe stage from 13 to 7. 

 In this variety the upper limit of the ripe stage extends to the lower 

 limit of the firm stage and the firm-ripe stage was completely over- 

 lapped by the firm and ripe stages. Overripe fruit (with core brown- 

 ing) was found in lots testing as much as 12.0 to 13.0 pounds. 



<n 



a 

 z 

 r> 

 o 

 o. 



23 

 22 

 21 

 20 



19 

 18 

 -17 



16 

 15 



•- 14 



id 

 QL 



in 



iLl 



<r 12 

 o. 



I I 



JO 



9 



8 



7 



SOFTENING ON TREE 



$« »32" 



J937 



FIRST PICKING 

 SECOND PICKING 



(• »70* 



S o 32" 



FIRST OR SEC0N0 PICKING ^ Q 



a 36 

 a 70' 



*\ IV(OR) ' T 



, W-L.. 



O^y* 1(FR)-R 



^OR- 



0.R-OR 

 ^OR 



R-.0R,4 ^ R " 0R 

 (R)-OR 



^R-(OR) 



15 



31 



15 



31 



15 



30 



15 



31 



15 



30 



15 



31 



15 



JULY 





AUG. 





SEPT. 





OCT. 





NOV. 





DEC. 





JAN. 



31 



Figure 8. — Firmness (pressure test) of Oldenburg (Duchess) 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 firmness 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. 



Rome Beauty 



Softening of Rome Beauty apples at the different temperatures 

 was fairly uniform. At 70° F. there was a tendency for the curves to 

 level off at pressure tests of about 14 to 12 pounds. In some instances 

 at 70° as well as at the low temperatures the fruit increased in firm- 

 ness with further ripening. In this variety the lower limits for hard 

 appeared to be about 18 pounds, with some apples testing as high as 

 23 when picked. The firm stage ranged from 19 to 15 pounds, the 

 firm-ripe stage from 16 to 12.5, and the ripe stage from 13.5 to 9.5. 

 Overripe fruit occurred in lots testing over 13 pounds (fig. 9). 



