INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 21 
TABLE 7 Extent of the internal browning of apples grown on the nitrogen plat 
during the season of 1920. 
Comparison of results (per 
cent). 
Tree. Remarks. r Medium and bad 
Yield Drown 
(boxes) rowning. 
Sound 
Tissue. Core. 
No. 44 | Foliage good, tree medium size....................-.- 5 to 6 14.8 PEAS: 38.8 
No. 45 | Foliage medium to poor............--+--sssssseeeeee- 4 7.5 49.2 47.5 
MoO sesamantve tree, Joligge SOOM... .  seqan sss Pace capes ee | 4to5 4.0 77.0 78:0 
No.) 130: |222-. do eRe ee ER EET PEL IT Ve ee . IF 3 8.7 31.3 47.8 
ING: laliearce tree, folrare meGgium....-...-.25...'..-t-a------ 3 4.2 42.5 55.0 
No. 132 | Large fruit, foliage g Sond: 421 Bo -SIT EE OG 3 0 89.4 91.5 
No. 133 | Small tree, "good foliage ae ECE RS SOS ee. Senn 4 43.6 7.4 13.5 
No. 134 | Medium tree, sane rps. FI IIE - AE en EE Sto 10 30.9 19.1 21.3 
No. 135 ' Large tree, foliage GODS sas es ope Ne bape a ney > gers nico: 1 0 47.4 56.6 
No. 136 Large tree, foliage good...............-.-..2-..08.-2-- 4 1.8 1256 90.9 
No. 137 | Small tree, Sei Dy 53S el? pte fe lak at eres 44.3 6.1 ies 
No. 138 | Very small tree, foliage good.............-........-.-- 3 to 4 40.7 21.2 8.9 
No. 139 | Foliage medium, fruit medium size........ te Ceres 14 5.8 25.3 36.8 
No. 140 Small tree, foliage POOGS IS: S95 Mey Pe aoe ee o-? 2 10.5 45.6 B77 
The prevalence of browning during the four years in which 
these records have been kept also bears out the relationship exist- 
ing between internal browning and the crop on the trees. During 
the growing and storage season of 1917-18 the orchards under test 
in the Pajaro Valley proper had a very heavy crop of fruit, and in- 
spection of many boxes of apples showed practically no browning 
present. The year following, 1918-19, the crop was very light, many 
trees yielding only 1 to 3 or 4 boxes, but the fruit was of large size. 
In that year considerable internal browning developed in storage, 
and undoubtedly only the fact that storage temperatures were held 
at 36° F. instead of lower prevented disastrous results. During 
1919-20 another heavy crop was produced, and only traces of brown- 
ing appeared in any of the lots except from branches that had been 
girdled during the growing season. The season of 1920-21 was 
another “ off ” year for the orchard, with small yields of large-sized 
fruit. Internal browning again was very prevalent in fruit stored 
at low temperatures, and the commercial crop was probably saved 
only by holding the fruit at temperatures ranging from 36° to 
38° F. 
It has often been noted in inspecting fruit for browning that the 
larger apples have a greater tendency to develop browning than the 
smaller sizes. It is recognized in the trade also that this tendency 
holds true. There are, however, many specific exceptions where small 
fruit will become badly browned and where large fruit, under similar 
conditions, will remain sound; but the average, particularly in fruit 
from the same tree, seems to greatly favor small fruit for soundness. 
This again bears out the apparent condition of browning developing 
largely in fruit grown under conditions of light crop and good leaf 
