Seed Sterilization

25.66 per cent in the fruit I4 days old to 48.32 per cent in ripe fruit. Starch decreases in the same period from I5.84 per cent to 2.65 per cent. Fruit picked after it had started to color and allowed to ripen in free access of air showed practically the same composition and edible qualities as fruit ripened on the vine. Commercially ripened tomatoes, due to lack of free access of air, show very different composition and inferior taste. Lack of ventilation during ripening increased the acid content 138 per cent and decreased the soluble carbohydrate content 2I per cent. Commercially ripened tomatoes wrapped with one paper showed similar but less marked changes. SANDO is unable to explain why wrapping with three papers was less detrimental than wrapping with one.-WM. CROCKER.