PROCESS OF RIPENING IN THE TOMATO. 
19 
It seems that a clue to the reason for this irregularity is afforded by 
Table V, showing weather conditions for the period previous to pick- 
ing the samples. Just before picking this particular sample there 
was a rainfall of 9.10 inches within 36 hours. This precipitation 
was as unusual for the locality as it was injurious. Not only was 
the actual rainfall excessive, but the overflow from the Everglades 
still further complicated the situation. In some places a total loss 
resulted, and everywhere some damage was reported. At Peters, 
Fla., where the fruit for this investigation was grown, the loss was 
comparatively small, but the ground was saturated for more than a 
week. In view of the fact that the only anomalous moisture content 
was found in the 35-day fruit, it seems justifiable to correlate it with 
the excessive rainfall. It would hardly be warranted, however, to 
conclude from this one instance that the moisture content is higher 
after a heavy rain than normally. The coincidence is merely pointed 
out and should be of some interest in view of the widespread opinion 
in the canning industry that a heavy rainfall increases the amount 
of water in tomatoes. Bigelow (11) was recently unable to draw 
any definite conclusions with regard to this matter. 
Table V. — Weight and equatorial diameter of tomatoes at dates when samples were taken, 
together with mean temperature and total precipitation for the period (usually seven days) 
preceding sampling. 
Color of fruit. 
Average 
weight 
(grams). 
Average 
diameter 
(cm.). 
Meteorological data. 
Time of sampling. 
Tempera- 
ture (°F.). 
Precipita- 
tion 
(inches). 
Green 
6.74 
63.65 
82.37 
95.10 
147. 91 
162. 81 
2.31 
5.18 
5.47 
5.47 
6.37 
6.38 
66 
73 
77 
62 
68 
76 
0.83 
Age 21 days 
do 
.24 
Age 28 davs 
do 
.01 
.....do 
9.42 
do... 
.27 
Turning to red 
.09 
70 
Total 
10.85 
Inversely with moisture, total solids show a gradual decrease as 
the tomato matures. Turning to section B of Table IV, which gives 
the same data as those of section A of the same table, but reduced 
to a dry-weight basis, the sugar-free solids are seen to decrease con- 
siderably, while soluble carbohydrates increase and insoluble carbo- 
hydrates decrease regularly. Total carbohydrates vary somewhat, 
but in general seem to show an increase. 
Regarding the changes in acidity, there is considerable fluctuation, 
but when we consider the changes in a general way there is an increase 
in quantity from the second week to the fifth and then a gradual 
decrease during the last three weeks of ripening. The total quantity 
of acid found in the red-ripe fruit is, however, still greater than in 
