 Porter's research team examined the fruit's respiration and analysed their organic compounds, specifically their sugars, organic acids, starches, hemicelluloses, and pectins.Porter's study expanded from simple chemical analysis to examining the role of these chemicals in the development and maturation of the fruit; she also researched their transport, synthesis, and metabolism.By 1931, Porter and her team had successfully understood the chemical reactions in stored apples but had not yet ascertained their cause; that year, the study's funding was cut off and their research was concluded.