Jan. 5,1924 
Physiological Studies on Apples in Storage 
21 
in sugars after picking, due to starch being transformed to sugar. Follow¬ 
ing this, there is probably a very slow dropping off in total sugar, due to 
respiratory activity. This decrease, however, is hardly sufficient to be 
detected by chemical analysis, because of the wide variation in indi¬ 
vidual fruits. 
Pectin changes in apples while in storage have never been satisfactorily 
determined, because of the multiplicity of closely related compounds 
present and the difficulty of determining these compounds quantitatively. 
It is undoubtedly true, however, that as the fruit softens there is a 
gradual disappearance of the calcium pectate, or substance which acts 
as a cementing factor between cell walls. 
Table II .—Effect of type of package upon acidity in apples in cold storage—cubic centi¬ 
meters N110 acid per 10 grams of wet tissue 
Variety. 
Rome Beauty, first pick. 
Do. 
Rome Beauty, second pick. 
Do. 
Do. 
Ben Davis, first pick. 
Do. 
Do. 
Ben Davis, second pick. 
Do. 
Do. 
Do. 
Delicious, first pick. 
Do... 
Do. 
Delicious, second pick. 
Do. 
Do.. 
Rhode Island Greening, first pick 
Do. 
Do. 
Barrel. 
Wrapped box. 
Barrel. 
Wrapped box. 
Wrapped box, oil paper... 
Barrel. 
Wrapped box, oil paper. .. j 
Basket, unwrapped. 
Barrel. 
Wrapped box. 
Wrapped box, oil paper... 
Basket, unwrapped. 
Barrel. j 
Wrapped box. 
Wrapped box, oil paper... | 
Barrel.| 
Wrapped box.! 
Wrapped box, oil paper... j 
Barrel. j 
Wrapped box.i 
Wrapped box, oil paper... j 
I 
Acidity 
beginning 
of storage 
season. 
Acidity 
end of 
storage 
season. 
6.IO 
4-50 
6.10 
4.64 
5-05 
4-85 
5-05 
4.28 
5*05 
3.86 
8.38 
6.10 
8.38 
7.28 
8.38 
7*73 
8.18 
5.88 
8.18 
4-95 
8.18 
5.61 
8.18 
5.28 
3 *i 3 
2.27 
3 *i 3 
1.82 
3 *i 3 
1.68 
2.90 
2.01 
2.90 
1.64 
2.90 
2.10 
9 * 3 i 
7*75 
9 * 3 i 
8.55 
9 * 3 i 
8-33 
Changes in moisture content will vary directly with the storage con¬ 
ditions. If apples are held under conditions of high humidity, there 
will be practically no decrease in moisture, and there may be an actual 
increase, due to the water formed during respiration. On the other 
hand, if storage is in a very dry atmosphere, the loss of moisture may 
amount to several per cent during a relatively short storage season. 
Loss of moisture from the fruit also will vary greatly with the variety 
and the condition of maturity when picked. 
IyOSS OF MOISTURE AS RELATED TO PACKAGE IN WHICH APPLES ARE 
STORED 
At the time the fruit was placed in storage certain average lots in 
each package were accurately weighed. These same lots were weighed 
again at the end of the storage season and the total shrinkage in weight 
was determined. Humidity in the room ranged from 85 to 90 per cent 
