i8 
Journal of Agricultural Research 
Vol. XXVII, No. r 
Tabl,E I .—Effect of type of package upon the rate of softening of apples in 32 0 F. storage 
Variety. 
Delicious. 
Do. 
Do. 
Rome Beauty. 
Do. 
Do. 
Ben Davis. 
Do. 
Do. 
York Imperial. 
Do. 
Rhode Island Greening 
Do. 
Do. 
Winesap. 
Do. 
Package. 
| 
Barrel. 
Oil paper wrapped box. 
Non-oil paper wrapped box ... 
Barrel. 
Oil paper wrapped box. 
Non-oil paper wrapped box ... j 
Barrel. 
Oil paper wrapped box. 
Non-oil paper wrapped box ... 
Non-oil paper wrapped box .. . j 
Barrel.j 
Oil paper wrapped box.j 
Non-oil paper wrapped box ... 
Barrel.. 
No»-oil paper wrapped box. . . 
Average 
pressure 
test when 
stored. 
Average 
pressure 
test at end 
of storage 
season. 
Pounds. 
Pounds. 
15. 20 
13 - 47 
15. 20 
14.47 
15. 20 
13 - 7 2 
l 8 . l 6 
12. 23 
l 8 . l 6 
11. 70 
l 8 . l 6 
12. 42 
20. 52 
13- % 
20. 52 
95 
20. 52 
12. 27 
20. 75 
14. 70 
20. 75 
14- 85 
17 - 13 
10.99 
17 - 13 
II. 07 
1 7’ 13 
10. 79 
T 9 - 33 
12. 88 
! 9 - 33 
12. 74 
EFFECT OF TEMPERATURE AND TYPE OF STORAGE PACKAGE UPON ACIDITY 
Acidity is of marked importance in determining the eating and cooking 
quality of fruits. For this reason changes in acidity while the fruit is 
in storage are of much importance in determining quality in stored fruit. 
Gerber ( 12 ) reported that the acidity disappeared from apples with 
great rapidity when the apples were held at 30° C. (86° F.) and believed 
that it was consumed by the respiratory processes of the fruit. At i8 a 
G. (64 2/5 0 F.) acidity disappeared more slowly, and at lower tempera¬ 
tures (o° C. or 32 0 F.) it remained practically constant. Other workers, 
using other fruits, however, have obtained somewhat different results. 
Hawkins and Magness ( 16 ) and Hawkins (15) on grapefruit, Diehl and 
Magness (ro) on plums, and Magness (19) on Bartlett pears, all found 
that the acidity decreased when the fruits were held at low temperatures, 
but remained practically constant, or in the case of Bartlett pears and 
plums actually increased, when the fruit was stored at temperatures of 
about 6o° F. Bigelow, Gore, and Howard ( 2 ) found a constant decrease 
in acidity when apples were removed from 32 0 storage and held at 6o a 
F. or 70° F. Magness and Burroughs 7 found acidity to decrease most 
rapidly in apples stored in a cellar (40° to 50° F.), less rapidly when 
stored at 35 0 F., and still less rapidly when held at 32 0 F. 
Figures 12 and 13 show changes in acidity in the six varieties of fruit 
here studied both during the time they were in storage at 32 0 F. and 
during an initial period of 12 days before certain lots were placed in 
storage. 
Acidities were determined by cutting plugs of apple tissue with a 
cork borer, preparing these in a finely divided condition by passing 
through a sampling press of the type described by Clark ( 6 ), weighing 
out 100 grams, boiling and making up to 1,000 cubic centimeters volume 
with distilled water. Samples were preserved with toluol, and filtered 
and titrated after three days’ extraction. For titration, N/10 NaOH 
7 Magness, J. R., and Burroughs, A. M. op. cit. 
