when harvested and were not considered representative of the variety. 

 These lots furnished samples for overall estimates of deterioration, 

 histological study, chemical analysis, and palatability testing. 



For histological study, sections were prepared from raw and steamed 

 unstored and stored samples from the second year's crop. Microscopic 

 sections and photomicrographs were made to provide material for 

 histological study. Chemical analyses on raw samples were made 

 during both years to determine pectic substances, total sugars, reduc- 

 ing sugars, pH, total acidity, and moisture. Palatability of the apples 

 was determined both years on three replications each for unstored 

 and stored samples when raw, baked, and made into sauce. 



Measurement of deterioration of apples in storage 



Upon removal from refrigerated storage, each lot of apples to be 

 used for testing was checked and counts were made to ascertain the 

 amount of rot, softening, and shriveling that had taken place during 

 storage. During the first year any deterioration of the apples was 

 noted and recorded as an estimated fraction of the whole. Through- 

 out the second year, apples showing each type of deterioration were 

 counted and percentages of loss were calculated on that basis. After 

 rotted apples were discarded, representative samples were selected 

 for use in palatability judging, for histological study, and for chemical 

 analysis. 



During the second year weight loss was determined on special lots 

 consisting of 28 apples representative of each variety, each stage of 

 maturity, and each storage temperature. Individual apples were 

 numbered, permanently marked, weighed when first received, and 

 weighed again at each storage interval. Weights for apples that 

 developed rot during storage were deducted. Weight loss was com- 

 puted for the remainder on the basis of percentage loss at each period 

 compared with that of the unstored sample. 



Histological techniques 



For the histological phases of this study, maturity, storage tern 

 perature, and storage period of each variety of the second crop was 

 represented. Every sample was studied in both raw and steamed 

 condition, and after being stained by two procedures. Information 

 was desired on the histology and histochemistry of apples as a group, 

 on varietal differences among apples, and on the effects of storage 

 and cooking on their microscopic appearance. 



Apples for microscopic study were washed, dried, cored, and cut 

 crosswise. One slice about one-fourth of an inch thick was cut from 

 each cored apple. Two segments of skin, one from the stem end and 

 one from the blossom end, were taken from the same apple. Skin 

 segments were treated with 0.75 percent hydrochloric acid {26) and 

 preserved in 70 percent ethyl alcohol. Later they were stained with 

 Sudan IV, peeled or scraped, preserved in 50 percent glycerin, and 

 examined for russet. 



The peripheral 5 mm. portion of the slice was cut into cubes of 

 appropriate size for fixing. Some cubes from each apple were im- 

 mersed immediately in a solution containing 50 ml. of formalin, 50 

 ml. of glacial acetic acid, and 900 ml. of 70 percent ethyl alcohol. 

 This solution will be referred to hereafter as FA A. Other cubes, 



