INTERNAL BROWNING OF YELLOW NEWTOWN APPLE. 3 
ing the season. Stubenrauch found that the browning develops as 
-the season advances, being much worse in the later withdrawals. 
It was also found that apples stored at 35° F. were in much better 
condition than those at 82° as regards browning. On May 9, the 
last inspection, 64.2 per cent of bad internal browning occurred in 
the apples stored at 32° and only 13.2 per cent in the fruit held at 
35° F. By bad browning is meant internal browning that would 
affect the commercial value of the fruit. The results of these experi- 
ments were furnished to the cold-storage trade of California, and the 
higher storage temperatures were adopted for Yellow Newtown 
apples from the Pajaro Valley. 
Little further discussion of internal browning is found in any pub- 
lished report. Powell* mentioned the occurrence of this trouble in 
apples in discussing storage problems before the American Ware- 
housemen’s Association, and there is mention of it in the reports of 
the Chief of the Bureau of Plant Industry ® for the years 1910, 1917, 
1918, and 1920. It was recently mentioned and certain findings re- 
ported by the California Agricultural Experiment Station.° 
Many data on the earlier work on this trouble were obtained from 
the files of Field Investigations in Pomology, and some were fur- 
nished by William A. Taylor, formerly in charge of that office, and 
L. C. Corbett, now in charge of the Office of Horticultural and Pomo- 
logical Investigations. C. W. Mann, who was associated with Stu- 
benrauch in the later work on this problem, also furnished some 
information. As none of the present writers were connected with 
this work prior to 1917, it is probable that due credit may not be 
given the various men who have worked on this problem. In addi- 
tion to those already mentioned, L. S. Tenny, H. J. Eustace, H. M. 
White, G. W. Hosford, H. J. Ramsey, A. W. McKay, and probably 
others have been connected with thig work at some time, and the 
status of the problem when it was taken up by the present writers 
was due to their combined efforts. 
The foregoing short historical sketch serves to introduce the pres- 
ent bulletin, in which an attempt is made to bring the account of this 
work up to date and to give some results of the further study for 
three years of this peculiar storage trouble of apples. 
The Pajaro Valley apple district centers around Watsonville, 
about 100 miles south from San Francisco and near the coast. It is 
the most extensive apple-growing section of California, comprising 
Powell, G. Harold. [Internal browning of apples.] In Ice and Refrigeration, v. 36, 
No. 1, pp. 8-9. 1909. 
>U. S. Department of Agriculture, Bureau of Plant Industry. Report of the Chief of 
the Bureau of Plant Industry, 1909-10, 1916-17, 1917-18, 1919-20. Washington, 
D. C., 1910-1920. 
6 Webber, Herbert J. Internal browning of the Newtown from the Pajaro Valley. In 
Calif. Agr. Exp. Sta. Rpt., 1919-20, p. 42. 1920. 
