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Article
April 3, 1915

THE RIPENING AND STORAGE OF CERTAIN FOODS

JAMA. 1915;LXIV(14):1164-1165. doi:10.1001/jama.1915.02570400046018
Abstract

The fruits of plants and storage organs, such as roots and tubers, have always furnished a considerable component of the diet of mankind, and are therefore entitled to serious consideration in respect to their chemical composition and nutrient virtues, as well as from the point of view of their economic availability. Every one makes the distinction between ripe and unripe products of this sort in every day life; yet there is a surprising dearth of information in many directions as to precisely what the basis for such differentiation is. Why one variety of apples, picked in October, is deemed ripe and ready to be eaten raw, whereas another, growing in the same field, is designated as a "winter variety" which is unfit for consumption until several months later, unless it is cooked, is rarely considered by the consumer. The fact of a difference between fall and winter, or early fall

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