42 BULLETIN" 1406, 17. S. DEPARTMENT OF AGRICULTURE 



There does not appear to be any direct association between the 

 temperature at which the fruit was held and the total quantity of 

 sugar present in ripened fruit. There was some variation in the 

 quantity of sugar present in the different samples, owing to varia- 

 tions in the fruit from which they were taken, but no consistent 

 variations appear to be due to storage conditions. Thus, by the time 

 the fruit reached prime eating condition, regardless of the storage 

 temperature at which it was held, it appears that about the maximum 

 quantity of carbohydrates present in the fruit was in the form of 

 sugars and there was little variation, depending upon the particular 

 temperature at which the fruit had been held during the ripening 

 process. 



Similarly, there appears to be little influence of the temperature 

 at which the fruit is held upon the quantity of reducing sugar 

 present. There was no marked variation in the reducing-sugar con- 

 tent of the samples of fruit from different storage temperatures. 



There is a considerable variation in different varieties in regard to 

 the percentage of the total sugar which is in the form of free-reduc- 

 ing sugar. In Grimes Golden, for example, only slightly more than 

 half the total sugar present is in the free-reducing form. Baldwin 

 also is relatively low in free-reducing sugars. Winesap, on the other 

 hand, has more than 80 per cent of its sugar in the free-reducing 

 form, and Delicious is relatively high in reducing sugars. Other 

 varieties are intermediate in reducing-sugar content. 



It is interesting to note the wide variation in sugar content in 

 apples of the same variety and from the same trees grown in Vir- 

 ginia during the two seasons, 1923 and 1924. Grimes Golden grown 

 at the Arlington Experiment Farm, Rosslyn, Va., showed a sugar 

 content in the ripe fruit of about 15 per cent in 1923, whereas the 

 fruit grown during 1924 was between 11.5 and 12 per cent. Winesap 

 at Linden, Va., in 1923 had a sugar content averaging about 13 

 per cent; at Rosslyn in 1924 Winesap averaged only about IIV2 

 per cent. A few analyses have been run on other A^arieties not 

 reported in Table 4 which indicate that apple varieties in general 

 grown in Virginia in 1924 were distinctly under the 1923 crop in 

 sugar content. It will be recalled from the data in Part I that the 

 growing season at Rosslyn in 1924 was unusually late and cool for 

 that section, with a rather high rainfall during August and 

 September. 



In the last column of Table 4 are recorded the percentages of acid 

 calculated as malic in the fruit ripened at the different temperatures. 

 It is apparent that at all temperatures there is a reduction in acidity 

 in apples between the time of picking and the time when the fruit 

 is in a soft-ripe condition. In certain varieties stored during 1924^25 

 which were removed to the various temperatures immediately after 

 picking, it appears that the fruit held at a high temperature, 70° F., 

 and that held at low temperatures, 30° and 32°, was lower in acidity 

 when fully ripe than that held at intermediate temperatures. This 

 is particularly apparent in the data for Mcintosh, King David, and 

 Grimes Golden. 



In other varieties and in most of the data for 1923-24 there does 

 not appear to be a marked variation in the quantity of titratable 

 acidity, depending upon the temperature at which the fruit has been 



