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INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. ¥ 
allowed to stand more than a few hours before being inspected. 
With the exception of the crop of 1920, only half of each box was 
inspected immediately on removal from storage. The remaining 
half was then held for 10 days at room temperature and at the expir- 
* ation of that time was inspected for the purpose of determining the 
increase in internal browning during that interval. This 10-day 
period after withdrawal from storage was chosen to represent the 
interval that might elapse in commercial marketing between the 
time of removal from storage and the consumption of the fruit by 
the ultimate purchaser. In the spring of 1921 the inspection at 10 
days after removal from storage was omitted, the entire box being 
examined on withdrawal. 
The method of recording internal browning requires some explana- 
tion. Mention has been made of the fact that internal browning 
often occurs only around the core and again, though much less fre- 
quently, only in the outer flesh of the apple. Thus, one may distin- 
guish two types of the disease, and very often both types occur in the 
same apple. It has seemed desirable, therefore, to record the region 
in which internal browning has appeared in each apple examined, 
and also an approximation of the extent or intensity of the discolora- 
tion. 
On examining cross sections of a Yellow Newtown apple (PI. I, 
Fig. 1), a fine greenish line will be noted, which incloses an irregu- 
lar, somewhat star-shaped area surrounding the seed cavities. For 
ecnvenience in recording internal browning data, this area sur- 
rounding the seed cavities and bounded by this so-called core line 
has been termed the core region, and internal browning occurring 
in this region has been designated “core browning.” Internal 
browning appearing outside the core line has been termed “ tissue 
browning.” ‘The designations “core browning” and “ tissue brown- 
ing” are both open to criticism, but when their significance, as just 
explained, is kept in mind they will serve to characterize briefly the 
two types of internal browning which may occur. Obviously, also, 
the extent of tissue browning or of core browning varies in different 
apples, and it has been necessary to adopt some method of classifying 
each apple as to the extent of tissue or core browning it shows. Three 
grades—trace, medium, and bad—have been arbitrarily established, 
and so far as possible each grade has a commercial significance. The 
term “trace” indicates such a small extent of internal browning as 
would probably cause no depreciation in the commercial value of the 
fruit and includes those stages from the faintest discoloration, dis- 
cernible only after considerable experience, to a more evident but still 
comparatively slight tinge of brown color. The term “medium” 
signifies a distinct browning, sufficient to detract somewhat from the 
commercial value of the fruit, while “ bad” characterizes those stages 
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