RIPENING, STORAGE, AND HANDLING OF APPLES 



35 



more rapidly than at 30° ; at 40° the average softening rate was 

 slightly more than double the rate at 32° ; at 50° the softening rate 

 was a little less than double the rate at 40° ; and at 70° the fruit 

 softened approximately twice as rapidly as at 50°. In other words, 

 1 day at 70° will soften the fruit approximately as much as 2 days 

 at 50°, 4 days at 40°, 8 to 10 days at 32°, or 12 days at 30°. The com- 

 parative softening rates vary somewhat in different varieties, but 

 the data mentioned represent the approximate average of a consid- 

 erable number of varieties. 



23 3 /3 23 2 /2 2? 2 /2 22 



sf/=r ocr amt &£<?. 



// 2/ 3/ 

 U4M 



2t? 2 /2 23 / // 2/ 



2/ 3/ 



Fig. 17. 



-Softening of Virginia-grown King David apples in storage at various 

 temperatures, 1924-25 



It is apparent from the data presented in Figures 14 to 20 that 

 immediately following picking there is an initial period when rela- 

 tively little softening occurs at any temperature. Following this 

 initial period softening proceeds at a more or less uniform rate until 

 the fruit reaches a soft stage which is approximately that found suit 

 able for eating. After the fruit attains this condition, softening 

 occurs at a very much reduced rate until it reaches the mealy or 

 overripe stage. The apples from which the data in Figures 14 to 20 

 were obtained were held from picking time until they were full 



OCX 



2S 3~ /S 2S <P /■? 2fi 3 /3 23 S /S 23 -? /* 2? * /■? 2? 3/3 

 £>££ <ys9// /=£&. AM#. ^7^/?. SZ4r <JW£ 



Fig. 18. 



-Softening of Virginia-grown Arkansas (Mammoth Black Twig) apples in 

 storage at various temperatures, 1924-25 



eating soft, or in the condition in which it should be in the hands 

 of the consumer. 



INFLUENCE OF STORING AT LOW TEMPERATURES ON SOFTENING 

 RATE WHEN REMOVED TO HIGH TEMPERATURES 



The opinion is rather general that fruit held at low temperatures, 

 such as 30° to 32° F., breaks down very quickly following its removal 

 to higher temperatures. In order to determine whether or not hold- 

 ing the fruit at a low temperature affects the rate of softening follow- 

 ing its removal to a higher temperature, a series of tests was con- 



