Jan. 5,1924 
Physiological Studies on Apples in Storage 
*9 
was used with phenolphthalein as indicator. The results are expressed 
in cubic centimeters of N/10 acid per 10 grams of wet tissue. 
There is a constant, but slow, decrease in acidity in all varieties during 
the storage season. Total decrease is very nearly the same for all 
varieties, regardless of total acidity present. Thus Delicious, with very 
low acidity at the start of the season, lost acid about as rapidly as Rhode 
Fig. 12.—Acidity changes in Ben Davis, Rome Beauty, and Delicious apples while in storage. Acid as 
tc. N/10 in 10 gm. wet tissue. 
Fig. 13.—Acidity changes in Rhode Island Greening, York Imperial, and Winesap apples while in storage. 
Acid as cc. N/io in io gm. wet tissue. 
Island Greening, which was very high in acid content. Total loss in 
Delicious amounted to more than one-third the amount originally present, 
while loss in Rhode Island Greening was only about one-ninth the total. 
Loss in acidity during an initial period in warm storage was relatively 
slight in all varieties, and in some varieties there was an apparent gain, 
due probably to variation in the samples. It is apparent, however, that 
