APPENDIX. 
COMPAKISON OF THE COMPOSITION OF "PUFFY' 
LIVINGSTON GLOBE TOMATOES. 
AND NORMAL 
The abnormality in tomatoes called puffiness is one in which the 
seed cavities are affected. The fruit sounds hollow when it is patted 
with the hand and shows external angular irregularities. Plates III 
and IV show the angular appearance of the exterior and also the 
characteristic appearance of the interior of the fruit. In a locality 
where the trouble was especially pronounced one crate of tomatoes 
was taken at random from a packing house and the number of 
hollow and normal fruits estimated. The figures follow: Estimated 
by the sound before cutting, normal 58, hollow 95; estimated by 
cutting the fruit in two, normal 32, partly hollow 56, pronouncedly 
hollow 66. 
Counts were made in order to determine whether certain plants 
produced fruits that were all hollow and other plants produced 
normal fruit. It appears that a single plant may produce both 
normal and hollow fruit. There is no stage in the life history of the 
tomato at which pufhness is a natural occurrence, but it may occur 
on small as well as large fruit. It does not seem to affect the amount 
of color or the time of ripening. Table X shows that although there 
are some differences in chemical composition between normal and 
"puffy 7 ' fruit there are no possible explanations to be gained from this 
standpoint. 
Various fertilizer plats were arranged to determine the effect of 
different amounts of nitrogen, potash, and phosphoric acid upon the 
production of "puffy" fruit. Seven plats were set out and the fertilizer 
mixtures were given in four applications at the rate of 1 ton to the 
acre. The fertilizer ingredients consisted of acid phosphate, sodium 
nitrate, and potassium sulphate, and the following ratios were used 
on the various plats: 1 : 5 : 3; 1 : 10 : 8; 3 : 5 : 3; 3 : 10 : 8; 3 : 6 : 0; 
7:5:3; and 7 : 10 : 8. 
Table X. — Composition of normal and il puffij'' > Livingston Globe tomatoes. Both 
samples picked green, but fairly mature. 
Constituents. 
Normal fruit. 
Wet basis. Dry basis 
Puffy "fruit. 
Wet basis. Dry basis, 
Moisture 
Total solids 
Sugar-free solids 
Total nitrogen 
Total sugar (as invert) 
Reducing sugar (as invert ) . 
Starch 
Alcohol-soluble pentosans.. 
Insoluble pentosans 
Crude fiber 
Carbohydrates: 
Total 
Soluble 
Insoluble : — 
94.36 
5. tit 
2.93 
.140 
2.71 
2.40 
.42 
.034 
.190 
.55 
3.904 
2.71 
1.19 
51.95 
2.48 
48.05 
42.55 
7.44 
.602 
3.54 
9.75 
69.38 
48.55 
20.83 
94.32 
5.68 
2.S4 
.139 
2.S4 
2.61 
.38 
.033 
.197 
.54 
3.990 
2.84 
1.15 
50.00 
2.45 
50.00 
45.95 
6.70 
.581 
3.47 
9.51 
70.26 
50.00 
20.26 
37 
