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12 BULLETIN 1104, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 4.—Progress of the development of internal browning in Yellow Newtown +) Ul 
apples after removal from cold storage in three different seasons. af 
a vi 
a Tempera- | 
Storage season and orchard. Time ofinspection. ues tissue Romer ors ture of u 
*  \browning. 8-| storage. { 
: Halfbozes.| Per cent. | Per cent. a 
peacen eS aaa At withdrawal...... 10. : 13.1 a | " 
Pe ee ee he 10 days later........ 51 15.5 19.9 
At withdrawal...... 68 10.5 12.8 e if 
Floyd Rodgers orchard...-........-- {i0 days later........ 68 22.9 29.7 \ > 
Season of 1916-17: ; : 
At withdrawal...... 61 19.3 23.7 p { 
Rodgers Bros. orchard.......-.-- zeneh {i0 days later........ 61 29.0 40. 4 \ 35 
Floyd Rodgers orchard.............- idea EE ooeza.|oeuy ally OUEe kee ae 
Season of 1918-19: : : 
At withdrawal...... 311 2.6 6.1 
Rodgers Bros. orchard............... {i9 days later... ase 311 2.4 17.9 \ 36 
Floyd Rodgers orchard...--.-..-.-- {ie days inter .22222) 0 180} adel. aol oe tise 
At withdrawal...... 19 14.3 11.0 
Rodgers Bros. orchard............... 10 days later........ 19 16.6 177 \ 32 
It is apparent from the data in Table 4 that there is a marked. 
increase in the extent of internal browning in the 10 days under 
market conditions after the fruit has been removed from cold stor- 
age. Large quantities of fruit were used in the storage experi- 
ments, so that the averages presented correspond closely to what 
may be expected under commercial conditions. Only the data for | 
bad tissue and bad core browning have been presented, as these con- — 
ditions are most important in affecting the sale of the fruit. | 
During the seasons of 1915-16 and 1916-17 considerable browning 
developed, and the increase after removal from storage was very | 
marked. In 1917-18 so little browning developed that the data are | 
not included. In 1918-19 the tissue browning was very light and the 
increase following removal from storage was less marked, although _ 
core browning was much more in evidence at the second inspection. | 
From the data presented it is obvious that if browning is present in i 
the fruit while in cold storage it may be expected that this will be 
much worse by the time the fruit reaches the consumer. ; 
RELATION OF INTERNAL BROWNING TO ORCHARD CONDITIONS. 
Certain peculiar characteristics of the occurrence of internal 
browning early directed the attention of investigators to the im- 
portance of a study of orchard conditions in relation to this trouble. 
The fact that the browning occurs much more commonly in apples 
from the Pajaro Valley than in fruit grown in other parts of the 
United States has directed attention to a study of various factors 
of orchard management in that district in relation to their effect 
on browning. ‘These studies include observations on the compara- 
