94 STUDIES ON APPLES. 
of samples used was taken from Ben Davis apples (No. 4494) which 
had been kept at cellar temperature and contained 14.7 per cent of 
solids. The other set was of the same variety, but had been kept in 
cold storage and contained 14.3 per cent of solids. These samples were 
placed under as nearly similar conditions as regards containers and 
amount of water as possible and were shaken alike for four minutes. 
The solids of the nondisintegrated portions were then determined. 
While shaking the specimens they took up more water, so that the 
solids were reduced to about 12 per cent. This made it necessary to 
make the calculations on the basis of the solids present, and not on the 
weight as found before and after shaking. The results showed that of 
those specimens taken from cellar storage over 50 per cent disinte- -- 
grated in the shaking process, while with the others less than 20 per 
cent of loss occurred. It seemed probable that the former apples would 
be more mealy to the taste than the latter, even though they contained 
an equal amount of juice, and this was found to be the case. 
MACROSCOPIC STUDIES. 
TERMINOLOGY. 
The difficulty experienced in recording the changes occurring during 
the disappearance of starch led to the free use of photography to 
record these results. The cut sections were exposed for a few moments 
to fumes of sulphur dioxid, rinsed in clear water, and then dipped for 
about 10 minutes in a deep straw-colored solution of iodin in potas- 
sium jodid solution. The starchy regions were of course strongly 
differentiated by this treatment, and from the sections thus prepared 
the making of suitable photographs was easily accomplished. 
Before taking up the discussion of the macroscopic features of the 
occurrence of starch it is necessary to locate in the fruit certain zones 
which are of more or less importance in understanding the changes 
which occur in the ripening. It is not our purpose, however, to go 
into a discussion of the morphological features of the apple which do 
not seem to be of vital importance in this connection. For the more per- 
fect understanding of this part of our work it has seemed necessary to 
devise a few new names, since in botanical literature no terms have been 
found which exactly designate certain parts of the tissue considered. 
If an apple is cut in half, along the equator balf way between the 
stem and the calyx ‘Seye,” and the cut ends are examined, certain fea- 
tures concerning the fruit are presented very clearly, as shown in 
figure 30. The most prominent among these are the oval or elliptical 
shaped seed cells with the sharp points clustered at the center. The 
number of these cells is usually five, though specimens having either 
four or six are not infrequently found. 
