SUMMARYChanges were determined in total and water‐soluble calcium and magnesium content and in the pectic substances of Bartlett pears during maturation and storage. The data indicate a change in metabolic processes when the fruit is removed from the tree. In maturing fruit, about 48% of calcium and 65% of magnesium are present in soluble form. Both cations generally decreased during maturation. The Mg/Ca ratio varied with growing conditions and may be related to soil composition. The data indicate that mare, total pectin, water‐soluble pectin, total calcium, and total magnesium arc correlated with firmness. The relationship of soluble calcium and magnesium to firmness is radically different in detached fruit from that in fruit on the tree. Analyses of data indicate that the “bound” calcium and magnesium are present in concentrations far greater than the total available carboxyl groups of pectin, and that protopecin content is not related to calcium‐ or magnesium‐bound pectinic acid chains. In detaching ripening fruit, when a general breakdown begins there is a good correlation of all data with firmness.

SUMMARY A leucocyanidin was obtained from immature Elberta peaches by counter‐current extraction. Cleavage with hydrochloric acid yielded cyanidin chloride and (2R: 3s) (+)‐catechin. Traces of two closely related but unidentified companion leucocyanidin compounds were found on chromatograms. The presence of (2R: 3S) (+)‐catechin and certain chlorogenic acids with their isomers was confirmed.

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