170 
FLORIDA STATE HORTICULTURAL SOCIETY 
There is an increase both of sucrose and 
reducing sugar, in about the same pro¬ 
portions, the former, however, remain¬ 
ing somewhat greater in amount through 
the season than the latter. 
2. The orange exhibits a gradual de¬ 
crease of acid. Apparently all the acid 
is formed in the orange early in the 
season, and as the fruit matures it is 
gradually changed into some other ma¬ 
terial. This is directly opposite to what 
we have observed in regard to the sugar 
of the orange. 
3. In grapefruit we do not get so 
great an increase of sugar or decrease of 
acid as is the case with the orange. The 
process of ripening in the grapefruit ap¬ 
parently consists, in part, at least, in a 
decrease of bitterness and an increase in 
the juice content. 
4. Effect of certain factors on pro¬ 
duction of acid and of sugar in the or¬ 
ange : 
A. Soil. The data at hand is not suf¬ 
ficient to justify a definite conclusion on 
this point. 
B. (Locality. 
1. Fruit in the southern districts show 
less acid and slightly more sugar than in 
the middle and northern sections. 
These factors would lead to the pro¬ 
duction of fruit not quite so high in 
quality as that produced in more north¬ 
ern sections. See charts 1, 2, 3, 4, 5, 7, 
16. 
2. Fruit in the northern section shows 
slightly more acid than in the other two 
sections, and at the same time slightly 
more sugar than that produced in the 
middle section. 
Chart 16 shows this matter graphically 
by regions, and may be regarded as a 
composite of all the work done. 
C. Cultivation. 
Different methods of cultivation show 
no influence on the production of acid 
and of sugar in the orange. 
Chart 13 shows the curves for the cul¬ 
tivated and uncultivated groves crossing 
one another. This chart was made up of 
all the information at hand, and is what 
we might expect in a general way. 
THE CHARTS. 
By the aid of charts which will be 
thrown upon the screen we shall be able 
to show you at a glance just how the 
acid and sugar of the citrus fruit vary 
from week to week, and what actually 
takes place in the fruit as regards these 
two constituents as it matures. 
EXPLANATION OF CHARTS. 
? Charts 1, 2, 3 and 4 represent analyses 
of seedlings grown in various parts of the 
State. As these are from unknown pa¬ 
rentage, the seedlings of any one locality 
may not be exactly comparable with those 
of other localities. However, with mi¬ 
nor variations, these curves show a re¬ 
markable consistency as regards the ri¬ 
pening of the fruit. 
Chart 4, Navel Orange.—The data 
shown here should not be taken as char¬ 
acteristic of the variety, since the fruit 
was rather insipid and of poor quality. 
Chart 5 shows Pineapple oranges, and 
is fairly representative of the variety. 
Chart 7 shows Parson Brown oranges 
from three different localities. The sam- 
