RTP eer 
EXAMINATIONS OF APPLE STARCH. 25 
Some distance out in the fleshy portion is a line more or less dis- 
tinctly shown, and commonly of a greenish color, called the core line. 
This line is divisible into the same number of sections as the seed cells, 
the ends of each section bending in somewhat toward the seed cells. 
The points where two of these portions, usually considered the carpels,@ 
meet may for convenience be called the ‘*earpel seams.” Midway 
between the carpel seams and on the core line are greenish dots— 
the cut ends of fibrovascular bundles which might be called ‘* carpel 
ribs,” since they are the midribs of the carpel leaves. Extending 
down between the seed cells are wedge-shaped portions of flesh, which 
may be called *‘ core wedges.” 
Outside the core line in the torus flesh are other zones which figure 
in the course of ripening, though probably they are of little other 
interest. Their prominence 
varies in different varieties, 
though there is a general 
similarity for all the varie- 
ties so far examined. The 
most important of these are 
oval-shaped regions, as seen 
in cross section, situated in 
the midst of the torus flesh, 
and having the small ends 
in juxtaposition to the fibro- 
vascular bundles. 
Flanking the sides of each 
oval region, and extending Fic. 30.—Diagrammatic cross section of apple showing lo- 
toward the fibrovascular cation of various regions and structures: T, torus flesh; 
S. me C, core line; §, seed cells; O, oval regions; CS, core 
bundles, are two fan-shaped seam; W, core wedge; R, carpel rib; V, V-zone. 
portions which meet at the 
carpel seams and ribs, and form what might be termed ** V-zones.’ 
With these various zones in mind the photographs illustrating the 
rarious stages in the ripening of apples may be clearly described. 
5 
CHANGES IN STARCH CONTENT. 
The changes in starch content, and its location, for 4 varieties of 
apples at various stages of development are shown in Plates II to V, 
2 other varieties, not illustrated, being discussed from this point of - 
view. 
“Transactions of Ill. Horticultural Society, 1894, new series, 28: 125, Possibilities 
of Improvement, T. J. Burrill. 
