STORAGE, RESPIRATION, AND GROWTH. ov 
destroyed by rot, they had closely approximated ‘the composition 
attained by the apples in cold storage some months later. That is, 
the percentage of total sugars expressed as invert sugar and of acids 
expressed as malic acid reached about the same figure in those kept 
in the laboratory as was reached at a later date in those kept in cold 
storage. In one respect, however, the composition of the Ben Davis 
stored in the laboratory changed in a manner very different from that 
of the sample kept in cold storage: In the former the sucrose decreased 
before A pril 13, 1903, until it reached a lower figure for sucrose than was 
found. for the cold storage apples on April 27, 1904, more than twelve 
months later. The apples ripened in the laboratory contained a higher 
percentage of invert sugar and a lower percentage of cane sugar than 
‘those ripened in cold storage at the time when each of them was ren- 
dered useless by decay. In the case of the Winesap apples, however, 
this difference in the changes in sucrose and invert sugar does not 
obtain. Approximately the same minimum for the sucrose was 
reached in the apples stored in the laboratory as in those in cold stor- 
age, the latter having reached a minimum sucrose content about Octo- 
ber 21, 1903, approximately seven months after the laboratory sample 
had been rendered useless by decay. 
It appears, so far as can be determined from this work, that the 
changes in composition (the content of starch, sugar, and acids) in cold 
storage do not greatly differ from those which occur in common stor- 
age, the chief difference being in the rapidity with which the changes 
take place. At the same time, the fact that the changes which take 
place in storage at ordinary temperatures give higher maximum values 
for invert sugar and lower minimum values for sucrose in some instances 
than those occurring in cold storage is worthy of consideration and 
further study. Asan illustration of this may be noted the scalding of 
apples in cold storage. Scald is probably caused or accompanied by a 
chemical change, but as yet this can not be demonstrated by chemical 
analysis. 
On May 5, 1903, samples were removed from cold storage and 
placed in a cellar temperature at about 60° F. Only one subsequent 
analysis of the apples so stored was made. They remained in good 
condition during the greater part of the summer, keeping much better 
than other cold storage apples bought on the market and removed to 
the same cellar and better than some apples removed directly from 
the trees to the cellar. The apples of both varieties picked on August 
15, 1902, remained firm and in good condition until the latter part of 
July, 1903, and the last of them gave way to decay about the Ist of 
October, 1903. 
It was noticeable that a change in the ripening of all varieties occurred 
about October 1, 1903. After that period the ripening progressed 
somewhat more slowly than before. At the same time the apples 
