Changes in the Composition of Squash during Storage.

Studies by LE CLERC DU SABLON ill 1905 (5) established the general naturle of the changes oceurringo in the fruits of Cueurbits during maturationi anid storage. At matuiity the solids of the fruits of Cucurbita pepo var. couroge olive were high in starch and relatively low in sugar. During storaoe the conversion of stareh to sugar was rapid, as was also the loss of sugar by respiration. On long storage much of the total carbohydrate had disappeared and the water conitent of the fruit had increased markedly. Later reports have added detail to these findings and have served to show the g:reat variations in composition among the many varieties of the species commonlly called pumpkin or squash. This work has been reviewed and greatlv extended in the recent paper by CULPEPPER and MooN (2). M11embers of the staff of the New Hampshire Agricultural Experimenit Stationi, under the leadership of the Department of Horticulture, have been engwaged for some years in a study of the problems connected with the storage of squash. During, three seasons samples of three varieties of squash have beeni takeni at harvest and after various periods of storage. It was expected that the chemical analysis of these samples would furnish more detail, and especially more exactly quantitative information, about chanoes during storage than has been available.