EASTERN-GROWN APPLES 



19 



and at the low temperatures. In two instances there was an increase 

 in firmness with extended holding at 70°. Although the apples were 

 generally held at least 2 months at this temperature, they remained 

 rather firm and only one lot softened appreciably below a pressure test 

 of 14 pounds. At 32° and 36° only the 1935 lots softened to less than 

 14 pounds. Pressure tests of 18 pounds to 21.5 pounds were charac- 

 teristic of hard apples in these lots, whereas 19 to 15 seemed to coyer 

 the firm range. Firm-ripe apples tested from 16 to 12 pounds and ripe 

 ones from 13 to 10. 



Yellow Transparent 



At 70° F. the Yellow Transparent variety softened very rapidly and 

 soon became overripe with very little indication of a leveling off in the 

 rate of softening. At the low temperatures also the rate of soften- 

 ing was fairly rapid. The pressure test of hard apples ranged from 16 

 to 22 pounds. Firm apples generally tested between 17 and 13 pounds, 

 firm-ripe apples between 14 and 10, and ripe ones from 11 to 6. Over- 

 ripe apples were found in lots testing about 10 pounds, but they were 

 generally softer than this (fig. 15). 



York Imperial 



The softening of the York Imperial apples was not very uniform, 

 as may be seen in figure 16. At 70° F. the curves tended to level off 

 at pressure tests of 15 to 14 pounds, although two lots softened to 

 considerably less than 14 pounds. In several instances the apples 



26 

 25 

 24 



cr 16 

 m 15 



E ,4 

 Q. 



SOFTENING ON TREE 



( ■ » 32° 



FIRST PICKING |_ .*£. 



\ I n r \ \ FR VV-(FR 



W*' R xVv/fr^ \ 



fr-r^V* ^ U 



(F)-FR 



>-FR-(R) 



"^OR-OR 



30 



15 



31 



15 



30 



15 



31 



15 



31 



15 



28 



15 



31 



15 



30 



15 



SEPT. 



OCT. 





NOV. 





DEC. 





JAN. 





FEB. 





MAR. 





APR. 





MAY 



31 



Figure 16. — Firmness (pressure test) of York Imperial 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. 



