RIPENING, STORAGE, AND HANDLING OF APPLES 



45 



Table 4. — Length of time in storage, pressure test at end of storage period, 



etc. — Continued 





Storage 

 tempera- 

 ture (°F.) 



Time in 



storage 

 (days) 



Pressure 



test 

 (pounds) 



Percentage of sugar 



Titratable 

 acidity 



Variety, station, and season 



Total 



Reducing 



as malic 



acid 

 (per cent) 





f ( 2 ) 



85 

 70 

 60 

 50 

 40 

 36 



I 32 

 tt 

 70 

 60 

 50 

 40 

 36 

 32 

 30 





13.30 

 10.70 

 10.95 

 10.55 

 10.35 

 10.70 

 11.05 

 11.55 

 18.95 

 11.65 

 10.50 

 11.60 

 10.25 

 11.50 

 12.75 

 12.60 



12.60 



13.25 

 13.10 

 13.35 

 13.15 

 13.50 

 13.20 

 13.05 



9.48 

 10.52 

 10.46 



9.92 

 10.38 

 10.18 

 10.10 

 10.54 



7.85 

 9.28 

 8.73 

 8.73 

 8.40 

 8.98 

 8.78 

 8.93 

 7.24 

 8.04 

 7.60 

 7.44 

 8.12 

 8.54 

 8.42 

 9.02 



0.63 



Yellow Newtown, Linden, Va., 1923-24. _. 



14 

 16 

 25 

 38 

 82 

 103 

 131 

 

 21 

 21 

 52 

 94 

 135 

 153 

 184 



.49 

 .57 

 .58 

 .52 

 .60 

 .53 



Ben Davis, Rosslyn, Va., 1924-25 



.60 

 .48 

 .50 

 .49 





.46 

 .52 

 .36 

 .33 



At picking. 



2 Removal from 32° F. 



The data in Table 4 indicate that so far as chemical analysis is 

 concerned there is not an outstanding difference in the composition 

 of apples depending upon the temperature at which they have been 

 ripened, provided the apples are in a comparable condition of 

 maturity when tested. In other words, there is not a marked differ- 

 ence in composition of apples held at 70° or at 32° F. provided they 

 are held at each temperature until in a similar condition of maturity. 



The data in Table 4 relative to the pressure test when the fruit 

 was sampled are important. With certain varieties, such as Arkan- 

 sas {Mammoth Black Twig) and York Imperial, the fruit was not 

 left in storage at 30° and 32° F. until really comparable in softness 

 with fruit held at higher temperatures, because of the excessive de- 

 velopment of storage scald prior to this time. Certain other 

 varieties, such as Yellow Newtown and Winesap, did not attain as 

 soft a condition at 30° and 32° as at higher temperatures. 



RESPIRATION RATE OF APPLES AT DIFFERENT TEMPERATURES 



It has long been known that as fruits ripen following their re- 

 moval from the tree they take up oxygen from the air and give off 

 carbon dioxide. Associated with the ripening process is the oxida- 

 tion of the sugars and the other carbohydrate materials primarily 

 to carbon dioxide and water. The work of Gore (S) and many 

 others has shown that the rate of carbon-dioxide evolution from 

 fruit is closely associated with temperature. It was planned to 

 determine how closely the respiration rate in apples is really asso- 

 ciated with the rate of softening at the different temperatures. 



The rate of carbon-dioxide output of the fruit and of oxygen 

 absorption was determined by the method previously described by 

 two of the writers (11). The determination of the respiration rate 

 of the apples was made during the winter of 1923-24, and all deter- 

 minations were on fruit which had previously been held at 32° F. 

 The fruit was removed to the different temperatures immediately 

 preceding the start of the respiration tests. At. 32° and 40° three 

 runs were made on each variety, using the same lot of fruit for all 



