STORAGE, RESPIRATION, AND GROWTH. af 
from which oil is formed, and affirm that mannite does not occur in the 
fruit of the olive. 
Keim“ studied changes in the composition of the flesh of cherries at 
intervals of from seven to ten days. As the fruit ripened the percent- 
age of water decreased, and both acid and sugar increased with total 
dry matter. In the early stages of growth, citric, malic, and succinic 
acids were present, but nine days before ripeness the succinic acid 
disappeared. Dextrose and jievulose are always present, while inosite, 
which at first was present in appreciable quantity, diminished to a mere 
trace. Sucrose was present in smallamount. No starch was found in 
the fruit save in the outer green layer of the very young fruit, but it 
occurred in the parenchyma cells of the fruit stem in increasing 
amounts as the fruit ripened. 
Kulisch’ presented a valuable discussion of the changes in the con- 
stituents of ripening fruits, giving also an account of.a study of the 
changes which a variety of apples underwent on storing at cellar tem- 
perature. The fruit from two trees of the same variety in the same 
orchard were employed and analyzed separately, so that the results 
have further interest in showing how the composition of fruit from 
different trees of the same variety, grown under the same cultural 
conditions, may vary. (See p. 31 and fig. 6, p. 30.) 
_ The growth of a single variety of apples was thoroughly studied by 
Lindet,° who examined the fruit at fifteen-day intervals through the 
growing season (see p. 24 and fig. 29, p. 63). He established the 
fact that the acid content gradually became less, and that the starch 
increased by degrees until the fruit began to ripen, when it decreased 
eradually. Sucrose and invert sugar increased steadily up to the last 
analysis. A portion of each sample received was left in darkness and 
analyzed at intervals. The starch decreased gradually to about 0.8 
per cent, sucrose and invert sugar increased, while total carbohydrates 
fell, allowance being made for loss of moisture by the fruit on being 
kept. These changes are recognized as taking place: (1) The change 
of starch into sucrose; (2) the inversion of sucrose; and (8) the con- 
sumption of invert sugar in respiration. The change of starch into 
sucrose is said to be a chemical phenomenon whose mechanism escapes 
us. ‘The localization and disappearance of starch in apples.is described, 
and a description of the starch grains is given. 
C. A. Browne, jr.,” noted the starch and sugar changes of a sample 
of Baldwin apples, picked green, obtaining results similar to those of 
Lindet and those obtained in the Bureau of Chemistry. Otto’ also 
«7ts. anal. Chem., 1892, 30: 401, abstr. in Agr. Science, 1892, 6: 387. 
bLandw. Jahrb., 1892, 21: 871. 
¢Ann. agron., 1894, 20: 5-20. 
@Penn. State Dept. Agr., Bul. 58. 
eCentrbl. agrikulturchem. (Biedermann), 1902, 31: t07. 
27981—Bul. 9405-2 
