THE INFLUENCE OF TEMPERATURE ON THE RATE OF ACID LOSS IN McINTOSH APPLES
- 1 October 1960
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 40 (4) , 736-744
- https://doi.org/10.4141/cjps60-107
Abstract
Data are presented which suggest that the rate of loss of total titratable acids in the McIntosh apple varies exponentially with the storage temperature. This relationship may be expressed as a = D.eEΔT (D, E, are constants, T = storage temp. −28.5 F., approx. freezing point). Certain published data on Bramley's Seedling apple are examined which tend to confirm and generalize the above finding.Keywords
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