EFFECTS OF BROWN-ROT FUNGUS UPON PEACH 
77 
Table II 
Reducing Sugar, Total Sugar, and Sucrose Content in the Halves of the 
Sound Peaches, Stated as Percentage of Wet Weight 
Reducing Sugar as Glucose 
Total Sugar as Glucose 
Sue 
rose . 
Half a 
Half 
Half a 
Half 
Half a 
Half l> 
I 
4-23 
4-33 
7.14 
6.63 
2.57 
2.17 
2 
4.01 
4.24 
6.00 
6.28 
1.98 
I.9I 
3 
3-50 
3-54 
5-52 
5-56 
1.92 
1.92 
twenty peaches were picked, sampled and inoculated July 23. They 
were prepared and inoculated as already described and were allowed 
to remain in the glass-stoppered weighing bottles which were placed 
in a large covered glass dish until August 11. They were then ex- 
amined and prepared for analysis. 
The second series of experiments was set up August 14; the same 
number of peaches were used as in the first series and they were treated 
in the same way. The samples were prepared for analysis in the usual 
way August 30. The results of the determinations in the two series 
of inoculation experiments are given in tables 3-6, which follow: 
Table III 
Pentosan and Acid Content and the Content of Alcohol-Insoluble Substance 
Which Reduces Fehling's Solution when Hydrolyzed with Dilute HCl, 
IN THE Sound and Rotten Halves of Peaches, Each Substance Deter- 
mined IN Sound and Rotten Halves of the Same Peach 
Per Cent of 
Pentosans, 
Wet Weight 
Acid Content 
Acid per loo g 
in cc. Normal 
., Wet Weight 
Per Cent Alc.-Insol. Substance fas Starch^ 
Reducing Fehling's Sol. when Hydrolyzed with 
Dilute HCl, (Wet Weight) 
Sound 
Half 
Rotten 
Half 
Sound Half 
Rotten Half 
Sound Half 
Rotten Half 
I 
2 
3 
0.93 
1. 17 
0.88 
0.92 
1. 17 
0.94 
4-75 
7-54 
4.28 
5-70 
8.85 
5-32 
1-54 
1. 12 
1.30 
1-39 
1.05 
0.95 
Table IV 
Reducing Sugar, Total Sugar, and Sucrose Content in the Sound and 
Rotten Halves of Peaches, Stated as Percentage of Wet Weight 
Reducing Sugar, as Glucose 
Total Sugar 
, as Glucose 
Sue 
rose 
Sound Half 
Rotten Half 
Sound Half 
Rotten Half 
Sound Half 
Rotten Half 
I 
2 
2.41 
2 '06 
2.83 
3.08 
443 
4-59 
2.836 
3-24 
1.92 
2.31 
0.004 
0.14 
