302 
Journal of Agricultural Research 
Vol. XI, No. 7 
Fig. 18.—Graphs showing the development of color on Grimes 
apples in storage. The graphs on the left were obtained 
with the apples in baskets; those on the right with similar 
apples in moist chambers. The two series of graphs show 
the gradual development of the color at the different tem¬ 
peratures, the figures near the lines indicating the number 
of weeks between the starting of the experiment and the 
time of taking the notes. The apples were placed in storage 
on September 9,1916. See figures 11 and 17 for the develop- 
- ment of scald. 
Other characteristics associated with ripening were also affected by the 
amount of ventilation. When the apples were fully ripe, those in the 
open were crisp, juicy, and agreeable to the taste, while those in the 
moist chambers, although 
less highly colored (in the 
case of Grimes) were insipid 
and mealy, often cracking 
open toward the close of 
the experiment. These 
contrasts were especially 
striking at the higher tem¬ 
peratures (including 30°). 
After several months of 
storage they became quite 
distinct at 5 0 and at the 
end of the experiment could 
usually be detected at o°. 
The differences in quality 
of the apples in the open and 
closed containers suggested 
the importance of sugar and 
acid determinations, but the apparatus for this work was not available 
till near the close of the experiment, which made it impossible to 
secure chemical data on the fruit that was at the higher temperatures. 
The determinations reported 
in Table II were made the 
latter part of January. In 
sampling the fruit an 
18-mm. cork borer was used, 
the cylinders of tissue being 
taken parallel to the core, 
but not including any part 
of it. All of the peel was 
also removed from the 
samples. Maceration was 
accomplished by the use of 
a sampling press devised 
by Clark (5). The pulp 
was reduced to extreme fine¬ 
ness, which made it easy to 
extract the acid and sugar. 
In the tests on acidity distilled water was first added to the weighed 
pulp at the rate of 5 c. c. to each gm. of apple tissue. The diluted mix¬ 
ture was then heated to ioo° and held at that temperature for one hour 
/ 
f 9WK 
1 8 
7 
t* 
a 
9 >! 
r 
6 
iO. 
19 J 
/its 
< 
Vi 
<5, 
to ts 20 O S to 
TFJIPEMTURE C£A/77SM££ 
tS Z0 
Fig. 19.—Graphs showing the development of color on Grimes 
apples in storage. The graphs on the left were obtained 
with the apples in baskets; those on the right with similar 
apples in moist chambers. The two series of graphs show 
the gradual development of the color at the different tem¬ 
peratures, the figures near the lines indicating the number of 
weeks between the starting of the experiment and the time 
of taking notes. The apples were placed in storage on 
August 29, 1916. See figures 13 and 17 for the development 
of scald. 
