INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 9 
. *« 
still held in most of the apple storage houses of California, though 
some have recently been holding the rooms at 38° F, 
Since the inauguration of temperatures of 36° F. or above in the 
holding of apples from this district little internal browning of com- 
mercial importance has occurred. This, in the hight of the definite 
experimental data obtained during three seasons, has undoubtedly 
been due to the fact that the fruit has been held at higher tempera- 
tures during recent years. 
In the autumn of 1918 one box of fruit was picked from each of 
24 trees and shipped by express to Washington, D. C. There the 
fruit was at once placed in storage at 32° F. Exactly similar boxes 
from the same trees were held at Watsonville at 36° F. Although a 
possible error, due to different storage houses, time in transit, etc., is 
introduced, the fact that the lots of fruit were closely comparable 
when picked makes the data of much interest in connection with the 
temperature of storage which causes greatest development of internal 
browning. These data are presented in Table 1. 
 Tasre 1.—E-«ztent of the internal browning of Yellow Newtown apples stored at 
different temperatures in the season of 1918-19. 
[Fruit samples stored at 36° F. were so held at Watsonville, Calif., where grown; those stored at 32° F. 
were first shipped to Washington, D. C. 
Fruit sampled. Comparison of results (per cent.) 
Ng 
Temperature and bee Num 
time of sampling. trees. | pat | ber of | 
boxes. apples 
_ cut. 
Tissue browning. Core browning. 
Sound. ~ ; 
Medi- Medi- 
Trace. ap Bad. | Trace. ara Bad. 
Held at 36° F.: » 
At withdrawal.. 24 24 | 1,429 32.0 9.2 Bet Fin, 15.5 18.3 27.9 
Ten days later. . 24 23 | 806 21.8 11.3 5.6 2.6 10.8 17.4 63.3 
Held at 32° F.: | 
At withdrawal. . 24 24 1,161 28.6 10.1 16:9.) 20:1 Ded 18.2 20. 2 
Ten days later. . 23 23 «1,012 12.6 4.4 6.6 | 39.5 8.4 18.7 56.5 
The summaries presented, representing samples of fruit from 24 
different trees, indicate clearly that the apples shipped to Washing- 
ton and there held at 32° developed much more internal browning 
than did those stored immediately at 36° F. at Watsonville. This is 
particularly true of the bad tissue browning, which, of course, is most 
serious from the commercial point of view. It was planned in fur- 
ther experiments to determine more accurately the effect of storing 
at different temperatures fruit treated in the same way and held 
under conditions exactly similar except for temperature. 
During the autumn of 1919, 3 boxes of fruit were picked from 
each of 10 trees, care being used to obtain 3 boxes as nearly uniform as 
possible. These were forwarded by express to the University of 
California at Berkeley and stored in the experimental cold-storage 
plant of the pomology department. One box from each tree was 
stored at 32° F., another at 36°, and the third at 40°. Owing to an 
919°—22 2 
