Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/364

 lowing year, either furnished directly from the orchard or properly preserved by storage.

Apples.—The apple is one of the principal fruits in the market both for its crop value and for its general properties.

It is the most abundant as well as the most valuable of fruits. The apple is grown practically in all parts of the United States, but there are some localities in which the apple tree flourishes in great abundance. Among the states which are famous for apple growing may be mentioned New York, Virginia, Michigan, and Missouri.

The varieties of apples are so numerous that it will be useless to attempt to mention them. Some of the most important are the Ben Davis, the Pippin, the Winesap, Jonathan, Rhode Island Greening, York, Albemarle Pippin, Clayton, Early Harvester, Sweet June, Tompkins King, Northern Spy, Russet, Yellow Bellflower, etc.

Acidity of Apples.—One of the chief points in the palatability of apples as well as in their general character is their acidity. While apples are not relished when too sour they are as little relished when too sweet. The sugar and acid in apples are the chief factors in their palatability, not excluding the delicate flavor imparted by essential oils and ethereal substances which, though present in such small quantities as not to be measured chemically, nevertheless are highly important in making up the total effect of palatability and wholesomeness. The chief acid in apples is malic. It exists during all periods of the growth of the apple, but is more apparent in the green and immature state than in the ripe fruit. The relative quantity of malic acid in respect of sugar and starch is given under the heading of "Behavior of Apples During Storage."

Adulteration of Apples.—There is, of course, no adulteration of apples in their natural state except the attempt which is sometimes made to deceive the purchaser respecting the character of the whole package by placing the best and most attractive fruit on the top. This is such a well known practice, though regrettable, as not to demand any particular comment. The purchaser who has his own interest at stake will usually inspect the bottom as well as the top of the package before buying. The chief forms of debasement are those which are not practiced with any attempt to deceive. They consist in offering apples which are bruised by carelessness in gathering, or which are infected by insect life. In fact the greatest damage to which the apple is subject is that of the ravages of insects. There are certain kinds of insects which naturally breed in the apple. The egg is often laid in the early development of the fruit and by the time the apples are ready for consumption the larvæ stage has been reached and the worm has produced ravages to a great extent which are often not indicated by any external appearance. It is evident that the farmer cannot be held responsible in all cases for this condition