INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 11 
During the fall of 1920 duplicate boxes of fruit were picked from 
each of 12 trees. One box from each tree was stored at 38° F. and the 
other at a temperature that fluctuated somewhat but averaged about 
31°. At the time the fruit was stored the temperature was somewhat 
below 31°, but was raised until by the time the inspection was made 
in March it was about 33° F. The average represents about the tem- 
perature at which apples are usually held in cold storage at points 
outside of California. Table 3 gives in detail for each tree the per- 
centage of browning of fruit in the 38° storage and that at 31° F. 
From an examination of the data presented in Table 3 it is at once 
apparent that whereas very bad internal browning had developed in 
fruit held at 31° there was very little in that held at 38° F. As was 
noted in describing the browning, fruit listed as “ trace,’ whether 
tissue or core, shows so little discoloration that it is practically negli- 
gible from the commercial viewpoint. Medium and bad core brown- 
ing represent discoloration about the core that detracts from the value 
of the fruit. The medium and bad tissue browning represent marked 
discoloration throughout the flesh of the fruit outside the core line 
and may render the fruit practically unsalable. Of the fruit held 
at 31° F. more than 46 per cent was in these last two classes, while less 
than 2 per cent of that held at 38° showed this degree of browning. 
It is obvious from the data presented that if the commercial fruit 
from the Pajaro Valley stored during the season of 1920-21 had been 
kept at the 30° to 32° F. temperatures used for apples in most sec- 
tions of the country the loss would have been very severe. For- 
tunately, most of it was held at 36° to 38° F., so that the discoloration 
was not sufficient to affect seriously the marketability of the fruit. 
‘Of special interest to the commercial industry is the question of 
the development of the internal browning upon the removal of the 
fruit from cold storage. A certain period must necessarily elapse 
between the time of removal of the fruit from cold storage and its 
ultimate consumption. Im practically all these investigations an 
inspection was made at the time the fruit was withdrawn from 
storage and another after the fruit had remained out of storage for 
i0 days. As has been mentioned, half of each box was cut at the first 
inspection and the remaining half at the second, so the results are 
very closely comparable. A summary of the data is presented in 
Table 4. 
