RIPENING, STORAGE, AND HANDLING OF APPLES 47 



Table 5. — Respiration of apples in relation to temperature — Continued 



Variety, station, and temperature 



Run No. 



Length 

 of run 

 (hours) 



Per kilogram of fruit per hour 



C0 3 



evolved 

 (mgr.) 



COa 



evolved 

 (c.c.) 



3 



consumed 

 (c. c.) 



Respira- 

 tion ratio- 

 C0 2 ^0 2 



Baldwin, Rosslyn, V 

 32° F. (0° C.)__. 



40° F. (4.5° CO- 

 CO F. (15.5° O- 



85° F. (29.5° C.)- 



Winesap, Linden, V; 

 32° F. (0° C.)-~ 



40° F. (4.5° CO- 

 GO F. (15.5° CO- 

 BS F. (29.5° C.). 



1 



2 



3 



1 



2 



3 



1A 



2A 



3 A 



IB 



2B 



3B 



I A 



2 A 



3 A 

 IB 

 2B 

 8B 



1 

 2 



I A 

 IB 



1A 

 2 A 

 3A 

 IB 

 2B 

 3B 

 1A 

 2A 

 3A 

 IB 

 2B 

 3B 



263H 

 310^ 

 143^ 

 187 

 190H 

 49H 

 72% 

 66% 

 493^ 

 72M 

 66% 

 48% 

 22$| 

 47^| 

 48% 

 22% 

 47J| 



432^ 



405 



335 H 



33534 

 67 

 67 

 £0 

 67 

 67 

 50 



44% 

 44% 

 47^ 

 44% 

 44% 

 47% 



2.94 



2.92 



2.84 



5.88 



5.34 



4.88 



18.51 



20.10 



20.40 



18.95 



19.82 



20.1 



41.5 



38.8 



34.2 



42.7 



38.9 



34.85 



2.68 

 2.82 

 5.21 

 5.38 

 20.82 

 20.25 

 20.28 

 20.11 

 20.95 

 20.29 

 38.57 

 30.73 

 28.46 

 38.21 

 35.27 

 32.47 



1.49 

 1.48 

 1.44 

 2.99 

 2.72 

 2.48 

 9.43 

 10.24 

 10.38 

 9.65 

 10.08 

 10.23 

 21.12 

 19.75 

 17.40 

 21.73 

 19.80 

 17.74 



1.36 

 1.43 

 2.67 

 2.74 

 10.60 

 10.30 

 10.32 

 10.24 

 10.66 

 10.32 

 19.62 

 15.64 

 14.48 

 19.45 

 17.95 

 16.52 



1.23 



1.20 



1.31 



1.10 



2.70 



1.11 



2.37 



1.15 



8.73 



9.44 



9.61 



8.77 



9.23 



9.30 



18.75 



15.89 



14.23 



18.90 



16.56 



14.68 



1.21 



2.27 



2.55 



11.18 



9.33 



11.23 



11.02 



9.48 



11.13 



17.89 



13.67 



12.06 



18.10 



13.91 



11.86 



1.08 

 1.09 

 1.08 

 1.10 

 1.09 

 1.10 

 1.13 

 1.24 

 1.22 

 1.15 

 1.19 

 1.19 



1.18 



1.17 



1.08 



.95 



1.10 



.92 



.93 



1.12- 



.9a 



1.10 

 1.14 

 1.20 

 1.07 

 1.29 

 1.39 



Jonathan from Yakima, Wash., shows a fairly close relationship 

 between respiration and softening rate. At 60° F. the respiration 

 rate was between three and four times the rate at 40°, while at 

 40° it was approximately double that at 32°. The softening rate 

 of 40° was almost three times that at 32°, and that at 60° was 

 double that at 40°. Thus, the difference in respiration rate between 

 40° and 60° was greater than the difference in softening rate. The 

 respiration rate at 60° was about seven times the rate at 32°, which 

 is in rather close agreement with the softening at the different 

 temperatures. 



With the Baldwin the agreement between the rate of respiration 

 and softening is also fairly close. The respiration rate at 40° F. 

 was slightly less than double that at 32°, whereas the softening rate 

 was more than three times that at 32°. The respiration rate at 60° 

 was between three and four times the rate at 40°, with a similar 

 difference in softening rate. Between 60° and 85° the respiration 

 rate almost doubles, whereas the softening rate does not show a 

 marked increase at the higher temperature. 



The respiration data for Winesap indicate fairly close agreement 

 with softening data. At 32° F. the respiration rate is a little more 

 than half that at 40°. The softening rate was about in the same 

 proportion, although at 32° the fruit did not become sufficiently 

 soft in the time it was held to determine it with accuracy. At 60° 



