Table 7. — Raw apples: Mean squares in analysis of variance for 



certain chemical characteristics l 



Source of 

 variation 



De- 

 grees 



of 

 free- 

 dom 



Total 

 acidity 2 



Reduc- 

 ing 

 sugar 



Total 

 sugar 



Total 

 pectin 



Pectic 

 acid 



Mois- 

 ture 



First crop year 



Mature: 

 Variety 



Storage time 



Storage temper- 

 ature 



Second crop year 



Mature: 

 Variety 



Storage time 



Storage temper- 

 ature _ 



Immature: 

 Variety 



Storage time 



Storage temper- 

 ature 



5 

 3 



1 



4 

 3 



1 



3 

 3 



1 



5, 802. 62** 

 1, 204. 06** 



117. 56 



10, 254. 27** 



1, 828. 18** 



186. 05 



9, 393. 79** 



2, 161. 17** 



169. 00 



544. 44** 

 52. 46 



1. 12 



308. 22** 

 312. 77** 



54. 35* 



301. 11** 

 231. 35** 



63. 32* 



120. 17** 

 27. 46 



36. 37* 



79. 72** 

 208. 24** 



3. 70 



1. 62** 

 . 30 



. 14 



. 92 

 1. 17* 



. 46 



1. 57 

 . 24 



.04 



0. 75** 

 . 24 



.04 



1. 65** 

 1. 56* 



. 73 



. 91 

 1. 01* 



.04 



31. 58** 

 9. 66* 



.04 



16. 33** 

 .43 



3. 55 



7. 19** 

 . 30 



2. 61 



1 *=Significant at the 5-percent level, **=significant at the 1-percent level. 



2 The statistical analysis on total acidity for the first year is based on 3 storage 

 periods (unstored samples excluded). 



Table 8. — Coefficients of correlation among various chemical constituents 



of raw apples l 



Correlation factors 



Total acidity 



pH 



Reducing sugars. 



Total sugars 2 



Total pectin 



pH 



0. 85** 



Reducing 

 sugars 



-0. 62** 

 4-. 70** 



Total 

 sugars : 



-0. 17 

 -.02 



+. 39* 



Total 

 pectin 



-0. 13 

 +.03 



-h 20 

 — . 45** 



Pectic 

 acid 



+ 0. 30* 

 -. 19 

 -. 08 

 -. 26 



+ . 48** 



1 Mature apples, two crop years combined; *=significant at the 5-percent 

 level, **=significant at the 1-percent level. 



2 Data for second crop year only. 



months. Immature Golden Delicious apples had values of 66 before 

 and 30 after storage and Rome Beauty had values of 53 and 15, 

 respectively. All four varieties decreased in acidity with increases 

 in storage time to 5 months but showed little change between the 5- 

 and 7-month storage periods. 



28 



