304 
Journal of Agricultural Research 
Vol. XI, No. 7 
results showed only fractional differences between the percentage of 
water in the fruit from the baskets and that in the fruit from the moist 
chambers; the contrasts being too slight in all cases to have any important 
significance in the interpretation of the data on acids and sugars. The 
average amount of water in the skin and core-free pulp of the fruit from 
the open containers was 87.30 per cent, while that from the fruit in the 
moist chambers was 87.67 per cent. Greater contrasts might have been 
expected, but it should be remembered that there was only a slight 
contrast between the relative humidity under the two conditions of 
storage. 
Table III .—Acid and sugar in Grimes apples , determinations made on January 24-2Q 
[The acidity is given in numbers of cubic centimeters of NI20 sodium hydroxid required to neutralize 
the filtrate from 100 gm. of fresh pulp; the sugar as percentage of fresh pulp weight. The apples of lot 
1, 2, and 3 were the same as described in the legends of figures 12, 14, and 13, respectively] 
Tot No. 
5° C. 
6 
O 
O 
Acid. 
Invert sugar. 
Acid. 
Invert sugar. 
Basket. 
Moist 
chamber. 
Basket. 
Moist 
chamber. 
Basket. 
Moist 
chamber. 
Basket. 
Moist 
cli am be.. 
I. 
hi. 2 
89.4 
106. O 
113. 5 
78. 0 
96. 2 
12.32 
II. 76 
10. 82 
12. 00 
10. 24 
9. 06 
IOO. 2 
89-3 
11. *6 
13. 12 
9. 88 
10. 56 
12.00 
9- 74 
2. 
-I .. 
ns. 5 
II 9- 9 
0 
The results of the acid and sugar determinations as shown in Table 
III bring out some interesting contrasts. There was considerable 
variation in the different lots of apples, but in all cases the fruit from 
the open containers at 5 0 contained more sugar and more acid than 
that from the moist chambers at the same temperature. At o° similar 
contrasts were obtained on the sugar content from all the lots and also 
on the acid content of samples from lot 1, but with lot 3 the acidity was 
slightly greater in the fruit from the moist chambers than in that from 
the baskets. Tests for acidity were also made on Grimes apples from 
io° with results closely parallel to those obtained at 5 0 . 
While the results indicate that the difference in quality of the fruit 
that accompanied the contrasts in aeration was at least partly due to 
differences in the sugar and acid content of the apples, they do not seem 
to explain the fact that the contrast in sweetness was much greater at 
5 0 than at o°. Since cane sugar is several times sweeter to the taste than 
reducing sugars, it is possible that much of the contrast in the taste of the 
apples from the two conditions of storage was due to differences in the 
relative proportions of these sugars. Unfortunately determinations 
were made only of total sugar. The conversion of starch into sugar 
does not need to be considered in this connection, as all of the starch 
had disappeared from the apples much earlier in the experiment. 
