6 samples of apples affected to varying degree with blotchy cork were analyzed. Detns. of total ash, P2O5, K2O, CaO and MgO were made on both the parings and the flesh of the fruit. No significant difference was found except in the case of the amts. of CaO per unit of fresh wt., which was considerably less in the affected than in the normal fruit. This deficit of CaO appeared to vary directly with the severity of the blotchy cork symptoms.