174 
Journal of Agricultural Research 
Vol. XXIV, No. 2 
to assume that the mean daily temperature of the well-exposed fruit 
was somewhat higher than that from the shaded side of the tree. 
Further evidence which seems to show the definite relation of low 
orchard temperature to the development of internal browning in this 
variety of apple is brought out in the results obtained from the fruit 
received from New York State. One lot of fruit was obtained from the 
Cornell Agricultural Experiment Station, where the mean summer tem¬ 
perature is only slightly more than C. above that of the Pajaro Valley 
and where cloudy or rainy weather frequently prevails during the grow¬ 
ing season. The other lot was obtained from northern part of Dutchess 
County, N. Y., where the mean summer temperature is approximately 
3.2® higher than that of the Pajaro Valley and where, as a rule, there is 
an absence of cloudy or rainy weather during the growing season. After 
express shipment to Berkeley, Calif., these lots were stored under identical 
conditions at 0°. The figures in Table VI give the results of this test. 
TabliS VI. —Effect of orchard temperatures upon the susceptibility of New York Yellow 
Newtown apples to internal browning 
Source of the fruit. 
Weeks 
in 
storage. 
Condition of fruit at end of storage period. 
Nor¬ 
mal. 
Trace. 
Slight. 
Mode¬ 
rate. 
Severe. 
Cornell Agricultural Experiment Station, 
N. Y. 
14 
13 
Per 
cent. 
5 
100 
K 0 0 
Per 
cent. 
15 
0 
Per 
cent. 
0 
0 
Per 
cent. 
0 
0 
Dutchess County, N. Y.. 
The quantity of normal fruit obtained from Dutchess County was 95 
per cent greater than that from the Cornell Station. This points very 
strongly to the fact that orchard temperature during the season of rapid 
growfii is an important factor in the development of fruit which is sus¬ 
ceptible or resistant to internal browning. 
The results obtained on the effect of orchard temperature upon the 
subsequent susceptibility of the fruit to browning point to the possi¬ 
bility that the mean temperature for the growing season in the Pajaro 
Valley hovers around the lower limit for the normal development of 
this variety of apple. 
RKI/ATION OR ESSENTIAI. OII.S TO INTERNAL BROWNING 
Before taking up a discussion of the data with regard to the relation 
of essential oils to internal browning, a few references will be made to 
previous work on the effect of essential oils and allied substances upon 
the cell. 
Dixon and Atkins {8) have shown that anaesthetics increase the per¬ 
meability of the plasma membrane, for the cell sap is readily expressed 
after their application. When applied for this purpose, however, the 
anaesthetics were toxic and their effect irreversible. Since a distinctive 
mark of an anaesthetic is the reversibility of its action, Osterhout (12) 
made measurements upon tissues to determine whether the increase in 
permeability, usually observed to follow their application, is due to the 
anaesthetics or to toxins. He concludes that the anaesthetics produce 
