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ASSN EVALUATE‘CN C? DRIED,
CANN‘S" AND FROZEX FEACHES

593R INSTETUTiSU €315 MAKING

A

"Thesis {m iim Segre:- aé M. Sc
WISHES-AN SY‘AXE QQLLESE

Doroihy Elizabeth Ann Ramsiand

194’?

 

M-795

This is to certify that the

thesis entitled

An Evaluation of Dried, Canned and Frozen
Peaches for Institution Pie waking.

presented by

Dorothy Llizabeth Ann Ramsland

has been accepted towards fulfillment
of the requirements for

£18. d , Institution Administra-
-__a,~ __ egree 1n_ .. _.._.. - 1., ion

 

17M; 6 "

Major professor

Date_ __S_epts_lé,.elffi 7 ,

 

~a‘i

AN EVALUATIOH OF DRIED, CAHHED AND FROZEN PEACHES FOR
IN3TITUTIDN FIE ERKING

by
Donor-:1! ELIZABJH mm row-3mm

P- :M

A THESIS

Submitted to the School of Graduate Studies of Hiohigan
Stat. College of Agriculture and Apoliod Scienoo
in partial fulfillment or the requirements
for the degree of

HaSTER 0? SC ENCE

Department of Institution Administration
1 9 4 7

{HE-481$

02-}

 

 

ACKNO*L£?GKSNT

The writer wishes to cxprosa_hor appreciation and
thank: to all who assisted in making this Itudy possi-
ble: particularly to Professor'nubollo 3. Ehlero. under
whose supervision tho work was directed: to Dean Kari.
DJ. who rendered valuable anaistnnoo by her nuggostivo
criticism; to Dr. Pauline Paul who assisted in tho sto-
tistioal interpretation and tho use of the score sheet;
to lips Katherine Hart, food supervisor of tho Union
Cafotoria, under whose direction the peach pies were
made and to Mr. Jackson fauna of the library for his
assistance in the compilation of the bibliography.

193306

CHAPTER

II
III
IV

VII

TABLE OF CONTENTS

Acknowledgment
table of contents
List of Tables I
List of Charts

Introduction
A. History of Peaches
8. Classification of Peaches

Review of Literature
Hethod of Procedure
Discussion of Results
Summary and Conclusion
Appendix

Literature Cited

iii

TABLE

II

III
IV

VI

VIII

IX

LIST or Twins

Vitamin Content of Peaches
nineral Content of Peaches
Food Composition of Peaches
Food Composition of Peaches

Results of Elaninstion of Peaches
Before Pis flaking

Remults of Group Comparisons

Survey of Preparation Tins. Raterial
and Labor Cost

Average Scores of Each Judge for
Peach Pies

Average Scores for 0511: Samples

1'

53

$9

II

III

IV

‘4

VII

IX

XI

LIST OF GEARTS

Lending States in Production of
Peaches During 5 fear Period
1942-1946

Utilization of Production, 1941-
1945

Volume of Sales and Arerage Price,
1945

Seasonal Availability and null:
Prices of nichigan Peaches. 1946

Seasonal Availability of Peaches

Average Scores of Judges for Color
of Peach Pies

Average Scores of Judges for
Consistency of Peach Pies

kreraee scores of Judges for Odor
of Peach Pies

Ayeraqe Scores of Judges for Flavor
of Peach Pies

Average scores of Judges for Texture
of Peach Pic.

Arernce Scores of Judges for Seeking
of Crust of Pescb.Pies

PAGE

12

13

15

I?
13

59

40

41

42

43

44

I. INTRODUCTION

‘g. fiistogz g; geochee. The peach has been grown

for so many centuries and over so wide an area that its
origin is s trifle obscure. It has been said that the
history of the peach follows the history of agriculture.
aince the records of agriculture are no: comolete we do
not know LOE long the peach has been cultivated. For
many centuries people believed that the peach had come
fro-.Persis. Theophrnetus referred to the peach as e
Persian Fruit. others called it the Persian cools. The
ancient authors, TheOphrsstue, Counella and Pliny,
agreed that the hone of the peach was Persis.1 They
were the authorities in their day and their Opinions
have carried weight even down to the nineteenth century.
The early historians believed Persia to be the bone of
the peach beceuce it seme’fron that country to the
Greeks and Romans.2 The: assumed that because the
fruit came fro- n region, that that was the fruit'c
original habitat. By examining the regions vhere the
fruit grows Wild, not Just en escepe from cultivation.
one can establish the origin. In the case of the peach
this is very difficult for it seemingly grows wild in
Persia, in China. in Eexioo and in many other ports of

l fledrick, U. P. Ihg Fenchgg 93 New zork. Albany:
Jo Be ”On 001119811}, mi: p. 2.

2 lbid.. p. 5.

the world. Be Cantolle, one of the most painstaking
workers in the field of botany. after searching and
weighing all evidence. concluded that the peach had
never been really wild in Persia.3 Botanists since

De Cnntolle's tine have never been able to find abso-
lute proof that the peach one originally wild in Persia.
The peach was late in reaching Greece and Home. It ar-
rived in these countries after the beginning of the
Christian Era. The Greeks and the Romans had been in
Persia before this era and it seems etrnnge that some
of the fruit or the seeds had not been brought to them
earlier, if its original home was Persia. Neither He-
brew nor Sonekrit writers tell of the peach.

The fact that the peach was thought to have
originated in Persia is indeed indicated by its name in
sons languages. In German. for example, the name
*Pfireich' indicates such an origin. There is such
evidence that seems to indicate that Chins is the an-
cestral home. Confucius referred to the peach in the
fifth and tenth centuries before the Christian Ere.‘
Both the sacred end profane writings of the Chinese cen-
tion the peach. Peaches are found commonly cultivated

in China from river-level to an altitude of 9000 feet.

 

3 “Rodrick, U. P. 1.1g Eeoirchce 93 New York. Albany:
J. B. ”0‘ company. fl ‘7' p. 2.

4 Could. H. P. Fench«-Growing. New York: The Hamill-
lnn Company, 1918, p. 2.

The} are 1!! a more feral atato in China than :mywhere
also in the world except in tho United States. Wo'know
that the peach has been an introduced plan: in this
country. Through the explorations of men like Frank
Eeyore of the United Btates Department of agriculture
there is conclusive proof that there are Species of the
peach growing wild now in China.5

There are many Chinese tradition: referring to
the poaoh.6 In all of the early Chinese writings and
folklore. the peach and symbols of the peach have had o
prominent place. From these writings have coma the con-
ceptions that the peach tree in the tree of 11:. or the
tree of death. Pouches which are longthonod to a point.
largo in 3110. and rod colored on ono side oro regarded
by the Chinoso as the symbol or long life. Because of
these superstitions. peaches are a part of the painting
and aoulpturo of China. Peaches are oavod a: a salute
to the new year. If one has been able to eat them
enough tiles, the body is believed to be saved from cor-
ruption until tho_end of the world. Taoism from early
days has takan the peach as its particular fruit, signi-
fying longevity.

Tao peach has a prominent place among the fruit:

5 Gould. H. P. Peach-Growin . New Yofik: The Hacxil-
lan Company. l§I§. p. 3.

6 Hedridk U. P. Ihg eaohec 95 Row zofik. Albany:
J. B. L§on Company. , pp. 7:15.

of the world. Since tho propagation of the perch from
the pit in relutivoly simple, it Spread easily to £11
countries. It is cultivated extensively in tho coun-
tries of Europe and Asia. Th9 peach seem; to be guito
on much at homo, as highly prized and as commonly grown
in the countries of western Asia as in eastern Ania.
Frank fieyer'of the United states Department or Agricul-
turo round a Variety of peach at Kirin in nongolia which
was tun most northern growth of the fruit.7 In Japan
the number of varieties or the peach is only outnumbered
by the number of Varieties of the persimmon.

Italy and France were early peach growing coun«
tries in EurOpo. The monks. being skilled horticultur-
isto, had peaches in their gardeno. In nontreuil, a
village near'Porio, the whole population has been on-
ployod for many years in this cultivation. The best
peaches or Franco are said to bo from thin village.8
Fro: Frnnoo. tho othor'oountrioo. Belgian. Holland,
Germany and Englnnd, received their first penoh trees.
The English, so a people, are fond of garden. and or»
chord: and even though tho peach is not noolilatized in
England, it is cultivated.by growing on the south side
of white lined walla. Many English fruit books Rive the

7 H°dridk, U. P. The ProofiLs Lf Lew Ior . Albany: J.
8. Lyon Compaq, 1917, p. 2:.

 

8 Downing, a. J. T e Fr‘it :nd Er it-Trcrq L! Amnrica.
Nev‘York: John iley i 3on3, 133;, p. 580.

 

credit for its introoucticn to the gardener of Henry
VIII. but literature shows its existence in England be-
fore this date.

From early historical readings it is known that
peach trees were growing in the colonies. The Pilgrim
Fathers may have brought the seeds with thu from Eng-
land and planted then in the new land. Sea captains on
their visits to the colonies tell of sceing peach trees
in bloom in the areas which are nos Res England, nary-
lind. Virginia, New York, new Jersey and Georgia.9

itexico as :1 source of the stock of America's
penCh orchards cannot be discounted. The Spaniards in
their conquest of Mexico established the dissemination
of the peach. A Spanish book published by rolina in
1571 described peaches. From notice to Florida, Arizo-
na, New fiexico cnd California the transmission by mis-
sionaries made peach culture certain among many lniian
tribes. All of the Indian languages of the South and
Southwest tribes have distinct names for the pouch,
showing its existence in these regions.10

Of particular historical interest to us in tile
area is the beginning of pesoh culture in hiohigan. an
Indian trader nansd Burnett plsntsd the first peach pits

9 Gould. H. P. Peach-Growing. New York: The ficct‘lil-
Ian Company, 1518, on. 4-12.

10 Rodrick, U. P. The Peaches 2; New Iork. Albany:
J. 80 Lyon Company, 19.17. pp. £19-“.

near st. Joaeph.in 1775. seedling peachee were grown
all over Southern Iiehigmn iron the time or the earli-
eet eettlenente. The first peechee ever eent fro-“niche
igon to the Chicago sextet vere grown in 1839 in the
garden of B. 0. Hoyt in St. Joseph. The next yeer Capt.
Boughton took peaches to Chicazo for sale and made such
A good profit that many peeple were induced to plant
peechee.n The commercial production began in 1848 when
Eleazur Horton, George Parmnlee and Curtis Boueghton
planted 535 acres near st. Joseph. President A. 3. Dyckman
in an address before the state Horticultural Society in
1874 laid that people at the time believed that these
three men were lunatico because with so many peaches in
production-the market would surely be overstocked. Chi-
cego one e. good market for the peachee of nichigen. the
industry continued to expand end grow until 1362. i'he
raveging dieeeee known no 'the yellove' node ite appear-
once near St. Joseph in the most revored peach region of
the Stete in 1862 end 1365. The dieeeee epreed.ncre
rapidly until by 1877 end 1878 it wee prevdent in nearly
every orchard in the country. The only cure vae to pull
up the treee and burn tho-.~ In.epite of thie net-bed!
the crowere continued to eXpand end hy 1884 the induetry
11 Prof. E. f. Smith's Report on Peach Iellcve end
Several.0ther Important Papers Including President

Lyon on Russian Apples, Professor Budd on Cherries.
Rich. Egrt. Soc. _1_§_ (1888), pp. 271-299.

was recovering. the period of 1884-1906 ear many ereae
in the etete expanding in peach production. without re?
gnrd for euitable growing qualificaticne. The peek of
expansion was reached in 1898. An unneually severe
winter in 190€ukilled nany peach treee. with thie blow
the peach induetry in Michdgan never again reached the
large proporticne of the proceeding yearn ee divereifie
cation to other fruits began. with inoreaeed tranepcr.
tation facilities and refrigerated care the monopoly of
the Chicago market nae lost too. Elohigan does have
acne good peach.growing locatione which escape the
freezing temperaturee of the adjacent states. Thcae
areas are within clcce proximity to good markets. 'These
factore Justify the present peach production of Michi-
gan.12

'Q. classification 9; Pgnchee. There has been
need for a claeeification of groupe and verietiee of
peachee in America. At firet the logical eyeten was to
classify then according to whether they were freeetone.
olingetcne, or eeni-clingetcne peachee. Thin claesifi-
cation was inadequate'ec 0nderdonk. a ponologiet cf the
United statee Depart-cut of.ngricu1ture in rexae. and
Price. a worker in the Texae Agricultural Sxperinent
Station, claeeified.then according to race, which pro-

12 Johnston, Stanley. Peach Culture in Hichigan.
HIGH. Me Me Sta. 2e 17? (1941). PD. 3-7.

video a better basis. Hybridization has meant that
nany of the never varieties are mixturce of two or more
races. There is considerable overlapping but this etill
does not preclude the desirability of clacsifying then
according to race. The races represent the type of
peaches which have been introduced in North america.

‘12: gganish‘gggg: The Spanish.peach was intro-
duced into lexioo and Florida hy Catholic missionaries.
The Indians aided in the distribution so that it is al—
so sonetines called the Indian Race. In the United
States this race is grown in Florida and in Texas. the
Gulf states are the best areas for its‘grorth.13 the
Spanish race is characterized by small round fruits
streaked and.mottled with red, with,yelloe, red or
white flesh. It is late appearing but is of good.qual-
ity. The varieties attributed to the group are Cabler,
Estella, Galvecton, Gibbon October, Victoria. Columbia.
La Reine. Indian, Texas and Florida.1‘

193 [centg 13333: An importation of seed tron
Anetralia in 1869 began this race in the United States.
This is a small but well-defined group of peach varie-
ties which have all originated in Florida. Florida is

. the best growing place for this race but the other Gulf

13 Gould, R. I. Peachfimwg. new York: The H3081}-
1an Company. , p. 58 .

1‘ M1“. on Fe 3 .‘m‘tlc P ”01 e ‘0' York:
The aacnillan Company, I535. p. §§é.

15 The fruit in

States may also grow it successfully.
small and flattened on one end. Honevsr, a peculiar
characteristic of this race is the fact that the fruit
produced by seedlings is oblong rather than compressed
and does not show this flattening. Thus the group is
rapidly losing its identification. The fruit is creamy
white in color, nottled.rith red. The flesh is white.
The flavor is rich and sweet. The varieties in this
group are Angel, Jewel, Wall 0, Dorothy, Hall. Early
Bidseil and Saber.16

£133 Persian m: as its name indicates this
race includes the varieties which came to us tron Persia
by way of Italy and Great Britain. The early coloniste
brought theee peaches to the United States alone about
1680. Ithis race is composed of late varieties. particu-
larly adaptable to northern orchards}7 there are nan:
varieties in this group. Grasford, Chair, Alexander,
Heath Cling, Oldmixon, Champion, 381th}. Crosby. Eager,
Early Hole and Gold Drop being a fee of the better

known. 18

lb Gould, a. P. Essen-growing. New Iork: The unwil—
]... Compan], 1 ’ pp. “585.

16 Rodrick. U. P. 8 stematie Pomolo . New York: The
flacflillan Company, 20, pp. @9— so.

17 Gould, K. P. geoch-Growim. lee tom: The Enchil-
lan Company, . p. 38 . '

lO nedrick U. P. 31stematic {ouch 5!. Iew rank: the
Hamill; 60.98“, 25. e

  

12;; Minis; M: this race consists of the
chineee Cling or Shanghai varieties. Its introduction
to the United states occurred in 1850 when Charles
Downing imported the peach from the Orient. hr. Downing
sent some trees to a friend, Henry Lyon in South Gero-
lina. where they grew and bore fruit. L United States
Iavy surgeon. Dr. Willim Spottswocd. sent peach stones
of the Chinese variety tron Japan in 1860 to Florida.
This race became propagated through these importatione
of banning and Spottswood.19 The fruit of the original
trees was creamy shite blushed with red. It has pre-
dominantly white flesh, is early and has excellent est-
in; qualities. Some of the most important varieties to-
day belong to this group. chineee Cling. Belle, Green-
boro. Weddell, Riley, Carmen, Elbertn and Family Favor-
ite are the chief varieties. These varieties may be
crosses with varieties from other races because with in-
creased hybridization. this is us less sell-defined group:2

111.! £9933 £3132 13.1223 this race is also called
the Honey Race. Charles Downing of new York. previously
nentioned, started this race with importaticns tron China
before 1850. the original trees never fruited in a nor-

0

them clinate. It was not until they were grown in

19 Gould, 11. P. Essen-Ewing. lew tort: The unann-
1‘. COIDW. 8, pp. “389.

20 Rodrick, U. P. I stuntic Ponolcg. New fork: The
ileclillsn Oonpany. 1525. p. 2 .

Florida and southern Texas thet they were succeeafu1.21
The characteristics of the fruits are that they are
small to medium in size. oblong oval in shape, ore? y
vfidte in color with touches of red. This peach re-
quires a long growing season. flue fliVor is dictinotly
honey-l ike. The common Varieties are Honey, Climor,
Pallas. Trisha. Florida Gem, Taber. Heatinas, Imperial,
and Oviedo.22
9. £29.23 graduation. A new record in peach pro-
auction was established with the estimates of the 1946
crop. There vere 86,488,003 bushels of pe ohee. 6% more
than the 1945 crop and 44$ above the ten year average of
1965—194523 In chart I the leading states in peach
production during the five year period of 1942-1946 are
chain. California leads this production by a large mar-
gin but Georgia. nichigan. South Carolina.and.eaehing-
ton also produce peach crops of conmarcial value. The
Kichigan crop for 1946 was the lhrgcst on record,
slightly lar__er than the 1945 crop and 745 above the

24
ten year avera;;e from 1935—1914. Chart II shore how

21 Gould, H. P. Peach-Growing. Kc: York: The Macmil-
14 13“ camp 31". la}, 5?. w3‘3“-3{360

32 Hedridk. U. P. "atcmatic Pom0103z. New York: The
Hziohillan Coupon: 1935, p. i1;9.

23 Killer; 6. 3. Marketing the Hichican Peach Crop.
hurket News Service on mite and metch‘cs. g. g.
D“: f. oTég. Izoiuction an 'ftrketifig A? 10.. F d
‘1 cranEH. Rich. Dart. o?‘:2., Bureau of roads 3
tit-'1.“ “3135. COOS. (I437 ). p. 1e

24 11316... p. 1e

 
 

 

 

 

-12-

 
  
 

 

CALIFORNIA
53.535

LEAD\NG STATES \N

PRODUCTION OF PEACHES

Dunne . s yEAlZ PERIOD
' \94Z-l946

-15‘

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thin pugoh crop hal‘heen utilized from 1941-1945. The
Itatistic! of tho United gtates Desartment of Agricul-
ture have been used. Fresh.geach 33193 are by far the
largest, but canned and flriei pe cues are also impor-
tant. Eater. 1943 tho statistics wera nut given for
frozen peaches because such a small amount was frozen.
Frozen peaahas are Just beginning to be a satisfactory
product and.tha present trend is for an increg e in
trozoa peaches. Host of the California crop is process-
_ed eithnr as canned, dried or frozcn. fieorgia, acuth
Cancun; and uiohigan produce the largest volume of
paachea for tho fresh tradt.

fro- th. statistics "unable in 1945 from tho
United states Depart-ant of Larienltnrt. Chart III that:
tho tin leading producer: of peach“ vith that pro-
auction for that season and thc average price roooivcd
per bushslo

In ncbigan thn season for peaches extends tro-
Anguat 4 to October 1. Chart IV show: each season for
the principal uarkoted.£ichigan variation. Thu Golden
Jubilee Variety is available tron August i-August 20.

Red Haven variety from August 5-iuqust 19, 13113 3319

' Havens ripen finring August 15-inguat $0 and south Raven
variety from August lt-anzuat so. he J. a. Halo vari-
ety is rgad: August Zfi‘SEptemoer 15.‘ The longest eeaacn

for any variety in Elohifan is for Elberta peaches which

-15-

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ripen from auguct 18-October 1. This season may vary
due to Weather each year but as 911mm in Chart IV this
in for the 1946 season. The price received per bushel
for each day of the eeaaon at the Benton Harbor market
is noted. The price fluctuates per day and per variety.

There are 32 states in the United Statee vhich
produce peaches of commercial marketing value. The
length of the eeaeon variee with each state. Chart v
shove the ripening period and seasonal availability of
all varieties of peaches for each state.

2: M 35 M. The purpose of thie stud:
wee twofold: firet to determine the value of dried.
canned and frozen peaches for institution pie baking
and, eecond. to evaluate the varietiee used. The prin-
oipal varietiee wailable on tbie market were tested.
The color, consistency, odor, flavor and texture of the
varioue forms were evaluated. To the inetitution buyer
and user not only the quality of the peach in important
but the cost as well. Therefore,'the coat of the peachee
ee much. me well no the labor cost involved in pie mak-
ing vith the varioue forne of the fruit were studied.
Peachee are an especially adaptable fruit for pies and
are popular with the cuetoner. Dried. canned. frozen
or freeh.peeohee make acceptable produote and varioue
varietiee are available in each fore. Since we were
particularly concerned with Hichigan varieties, the:

were compared with California verietiee. Peachee are an

-17-'

CHART II

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ilportant fruit crop in mom-gem. hichingan ranks fourth
in the nation'e production of peaches while California
produced the largest volume of pcaohee in the United
Ste-tee for the past five years. Buyere believe that an
the flavor of Hichi-gan peachee become better known the:
will gain in favor, but their general quality should be
more concietent. Other mere have noted that peachee
are the least eetiefactory of the frozen fruits, there-
fore it eeeued important to compare them with dried and
canned producte. Since there is little intonation
available on the subject of peach piee for institution
use e study of thie type was needed.

{NJ
- a Q.
H

II. Review of Literature

There is a vast quantity of literature available
on the subject of peaches. Since much of this litera-
ture does not aapl: directly to the probleu.of‘thie
theeie, the subject has been limited to a diecueeion of
the use of peaches in institutions and the nutritional
value of peachee. Publications of recent date have
been used as source material. The history, classifica-
tion and production of peachee have already been revieev
ed in the introduction.

Uee of Peachee: In verioue quantity cook bodke
recipes are given for the use of peachee. Peach.pie
recipes include the use of dried, canned and been
peachee. Recipes for eelade. cobblere, whips. crumble
deeaerte, custard pies. Waffles, ehortcakea, cancel
and ice creams are to be found in quantity cookery boots
by Trent and.Richnrde (l), Fowler and test (2), Wood
(3). and Hart (4). Berry (5) in a specialized cook book
of fruit recipes liete puddings, oakee, brandiee, wines
Jane, Jellies, relishee, sherbete, tarte end cookiee
which.na: be made from peaches. Frozen fruit hae re~
ceived little attention in theee cook booke. nonrce
Boetce.8trause (6), writing for the reeteurant trade,
laude the nee of frozen peachee for piee. Frozen
peechee give the reetenrente. hotele and other institu-
ticne. the edventegee of freeh peechee without the die-

advantagee of labor and prepwration time. It in possi-
ble to offer the cuetanere a fresh peach pie during the
months of the year when peaches are not in season. Uith
the cor ect selection of variety, procer thawing and
handling, peaches may be used that will have a uniform
flavor and wide napeal. No references are aVailahle in
the literature on the institution use of various varie-
ties of coaches for pie makinr.

nutritive galug: Fruits are a valuable adiition
to the diet both from the standpoint of pleasure in cat-
in; them and for their nutritional value. The volatile
flavore and odors. the attractive color, the smooth clean
taste, the texture, all these factors appeal to us and
promote the use of fruit in the menu. The nutritive val-
ue of peaches is sunmed up in Tablee I. II. III and IV
(eee pages 24. 26. 26 and 27). the vitnmmn and mineral
content and the composition of the fnait ie ehovn in
these tables.

The ascorbic acid content of fruits has been
shown to vary tremendously with variety. climate, soil
and maturity. Such knowledge is leading to the selec-
tion of varieties and conditions best suited to produce
an improved food supply. Schroder, Satterfield and
Holmes (18) studied eight varieties of peaches.

Peaches at the edible stave of ripewess contribute more
ascorbic acid to the diet than if they are eaten before

they are fully ripe. according to the data there was a

‘,.l .—
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varietal difference in ascorbic acid content. The
ranges were from 3.84 mg. per 100 gm. for Augbsrt to
12.86 mg. per 100 gs. for alley Belle. The size of the
peaches veried.but there see no consistent correlation
between size end degree of ripeness. The nsximun amount
of ascorbic acid which can.be supplied to the diet ac-
cording to this study is 13 mg. per 100 gm. of the fruit.
Peaches cannot be used es the sole source of ascorbic
acid but due to their attractiveness and appeal they can
contribute materially during their season. The highest
concentration of ascorbic acid was found to be in the
skin, lower in the flesh directly under the skin and
lowest in the flesh.surrounding the pit. Kirk.and
Tressler (19) also found that fruits have s dsily varia-
tion in ascorbic acid amount. These differences were
attributed to season, ripeness, amount of sun and quan-
tity of rain. There was a pronounced varietal differ-
ence and different portions of n peach had different
ascorbic acid contents. 1. e. peach skins contain two
to four times as much.nscorbic acid per gran as the pulp.
The effect of drying on the nutritive value of
penches see determined in a study by Sheart and Sholes
(20). The results showed that sulphursd peaches retain-
ed all of their vitamin C content whether they were sun
dried or dehydrated while unsulphered peaches lost all
of their vitamin C content during drying.

Processing of frozen peaches seems to have little

 

effect upon their ascorbic acid content as reported by
De Felice (21); frozen eliced peaches of the Rochester.
J. H. 851e, Crawford, South Haven and Elberta varieties
werelehcan to contain 75 per cent of the ascorbic acid
potentially available in the whole fresh peach.

teller! pouches are considered an excellent
source of vitamin n and provitmin A. a good source of
vitamin G and riboflavin or vitamin 6, although thq
are not coneidercd e. significant source of 81 cr thiamine
according to Daniel (22).

Peaches contain small amount- of the Various
mineral. u morn in Table 11. Ghetrield and Ada. (23)
have reported peaches are not a eignificent source of
either calciun or phosphor-me tut dried peach" are an
excellent source of iron. Peaches can add variety to
the diet in flavor, texture and color; the: can contrib-

ute in a supplementary way in nutritive value.

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III. HETHDD OF FROG? URE

Types of peaches: Canned, frozen and dried
peaches all make acceptable peach pics but there are
different varietiee available in each type and, hence,
some variation in the quality of the resulting pies.
In thie etudy, canned. froien and dried peaches were
compared with fresh peachee IfiiOh were used as the
standard product. Since the primary interest ie in
the niohigan varieties available on thie market, theee
peachee were compared with the leading California
verietiee obtainable here.

A eurvey made by mail in 1945 indicated that
about on per cent of the 1945 peach crop wee of the
Elberte variety and 25 per cent of the Hale Haven veri-
25 fheee bean: the principal Michigan varietiee
grown, both were included in the study. The canned

.t’e

peachee used were of both theee varietiee (the Elberte
variety and Hale Haven variety). Frozen Michigan
peaches available vere of the Elberta variety. These
frozen peaches had been treated with ascorbic acid to
lessen the possibility of browning. There are no dried
Michigan peaches available. The California canned
25 drop Report fcr’uichigan, United.8tetee Department
of Agriculture Bureau of Agricultural Economice and

Hichiq'en Department of Agriculture, Bureau of Agri-
cultural Induetry, January-February. 1946.

peaches available on this market were of the Philliss
variety, a late California Cling Peach. In correspond-
ence with the canners of this peach we were informed
that under the general classification of Phillips, there
are many specific varieties including Corona, Dahling,
Giblin, Games, Peterson, phillips, Sewell, Stuart, Sulli-
Van :4 and Wiser. domes, Phillips, Stuart and Sullivan
is are the ones generally used by this particular canner.
The other canned California variety used was a peach en-
tirely different in character and variety than the
Phillips, the hidsummer. The canner of this peach
stated, 'rhe Hidsummer variety consists of several very
similar type peaches, in fact, we do not attempt to
separate them. They are known generally as Hausa,
Paloras. and Libby's.“ The frozen peaches used in the
study were California Elberts and a yellow freestone
variety called Rio 030. To hoth.cf these varieties ‘
ascorbic acid had been added to retard discoloration.

The largest percentage of peaches dried in California
are of the nuir variety and that was the one used in this
study. other varieties are dried in California but in
conversation with a food broker in Lansing it was learn-
ed that this area is not a great user of dried peaches
and hence almost Without efiception, dried peaches avail-
able here are huirs. The fresh peaches used for the
standard pie were purchased on the daily market. South

Carolina Elberta peaches were available during the pie

baking period so these were used.

All forms of peaches were thoroufihly examined by
the writer at the beginning of the study and before
their use in pie making. The results of this examina—
tion are noted elsewhere.

EEIJOQ: The standard recipe used by the Union
Cafeteria for canned and frozen peach pies was used.
This forlula when reduced to small quantity consists of
the following ingredients:

2 cups of peaches

1 cup of peach_Juice or syrup
1/4 cup sugar

l/2 oz. cornstarch

The fruit was strained and the Juice collected.
The peach Juice was added to the sugar and cornstarch.
This mixture was cooked on a gas plats over a medium
flame for four minutes. This gave a syrup of medium
consistency. All of the fruits except the Phillips
variety were packed in a light syrup, hence to this
variety it was necessary to add one-half cup sugar to
cake the sweetness of all pies as nearly alflke as pos-
sible. The thickened syrup was poured over the drained
fruit. Upon cooling the pie filling was stored in a
glass Jar in the refrigerator overnight. The next morn-
ing the pies were baked using this prepared filling.

The peach pies were all baked in the Union Cafeteria by
the pastry cook. The pie crust used was the standardiz-
Ied recipe developed by the Union Cafeteria for its daily
use in pie making. Thus the work was done under insti-

tution conditione.

The piee were baked in an institution electric
oven which was thermostatically controlled. The: were
baked at 400° for forty-five minutes.

The dried fruit and the frozen fruit becausecaf
their nature, needed additional preparation. The dried
peaches were soaked for three hours before preparation
time. They were then cooked for fifteen minutes in the
enter in which they were coated. After drnining and
cooling the dried peaches were sliced for use in the
plea. the procedure for the filling was the came no
reported previously. The frozen peaches were thawed
according to directione given a: the freezere. rheee
directione were to than in the container for three houre
before using. The eyrup end Juice obteined from the
thaving vee used for each frozen peach.pie.

The fresh peechee were peeled and eliced immedi-
ately before using to minimize the browning. One and
one-fourth cupe of sugar were put on the peaches and one
cup of eater was poured over the sugared fruit to ob-
tain Juice for thickening. One-half ounce of cornstarch
was used for thickening, the same proportion as used for
the other peach pies.

After cooling, one half of the pie We: used for
teeting. This pie was cut into eeven pieces for the
Judgee to ecore. All pies were Judged within 3 heure

after cutting at e tine convenient for each Judge but at

-52-

acproximately the same time each day. Your Judges were
institution trained people, two Judges were foods and
nutrition trained personnel and one Judge was home eco~
ncrics trained but not in the foods field. The Judges
were familiarized eith the score sheet before the scar.
ing was begun. The score card used was develOped by the
Foods and nutrition Depertment, School of acne Economics,
Hichigmn State College. fhie score eheet is included in
the Appendix.

Only e.emall nunber of pies could be used at one
time so five peach piee vere baked.esch.day. To obtain
a good comparative etud: between varieties and between
force of peaches. the kinds baked at one tine eere inter-
changed. The baing sohedxle fallen:

Day 1 Hichiqan Elberta Canned Peaches
Iichigmn Hale Haven Canned Peaches
California Phillipe Canned Peaches
California Eidsumner Canned Peaches
South Carolina Elberta Fresh Peaches

De: 8 California Muir Dried Peaches
California Elberts Frozen Peaches
California Phillipe Canned Peaches
California hideummer Canned Peaches
South Carolina Elberta Fresh Peaches

Day 3 California Hair Dried Peaches
California Elberts Frozen Peaches
California Rio Oeo Frozen Peaches
California Phillipe Canned Peaches
South Carolina Elberts.rresh.Pcachee

Day 4 Hichignn Elberte Canned.Peechee
lichigan Hale Haven Canned Peechee
California Phillipe Canned Penance
Celifornie.lidsummer Canned.Peaohee
South Carolina Elberte Fresh Peachee

-55-

De: 5 California Kuir Dried Peaches
California Rio Geo Frozen Peaches
California Phillios Canned Peaches
California Kidsummer Canned Peaches
South Carolina hiberta Fresh Peaches

Day 6 California nuir Dried Peaches
Elohigan Eloorta Conned Peaches
nichigan Hale Harem Canned Peaches
South Carolina Elberta Fresh Peaches

Day 7 Michigan Elberta Frozen Peaches
California Eloerta Frozen Peaches
California Rio Ono Frozen Peaches
hicnigan le. Haven Canned Peaches
South Carolina Elberta Fresh Peaches

Day 8 Michigan Elberta Frozen Peaches
California Elberte Frozen Peaches
flichigan Elberta Canned Peaches
lichigen Hale Haven Canned Peaches
South Caroline.Elberts,Fresh.Peeches

De: 9 lichigan Elberta frozen Peaches
California Elberta Frozen Peaches
California Rio Oso Frozen Peaches
California hideummer Canned Peaches
South Caroline Elbertn Fresh Peaches

Day 10 California nuir Dried Peaches
Mic icon Elberta Canned Peaches
kic.iaan Elberta Frozen Peaches
Celifornia Rio Cso Frozen Peaches
South Carolina hiberta Fresh Peaches

Each pic was reoeated five times except the hichigan
Elberta Frozen Peach Pies which were repeated four
times, due to shipping difficulties in getting th
peaches transported in time for the study. The fresh
peach pie nae bukOd each day as the standard pic.

the amount of tine necessary for preparation of

each type of peach was noted. Labor cost was calculated
upon the preparation tins basis. These factors are es—
pecially important in the institution and must be empha-

312.4.

The statistical enalysie of the date consisted of
the calculation of the fiduciai limits and the t venues.
The fiduciel limits corresponding to p‘;,.05 were used.
The t value nae calculated for the difference between
groUpe of fresh, frozen, canned and dried peaches. The
26

formula used was 2 'mzét Orfl;;£ I to
.. ..

X I

26 Snedecor, George w. gtetietical gethod . Amos:
Collegiate Press. Inc. 'Qd . p. 60.

IV. HES‘UL‘I’S AND DI3C‘JSSION

Pre:2regareticn‘gzamination‘gg Eeache : All of the
peaches need in this study were examined before making

 

into pies. Table V io n synopsis of these observations.
It can be generally concluded that with the exception
of the onmples of the Phillipe canned ond.lnir dried
varieties all peaches should have made satisfactory
producte. This probability was found to be correct and
will be discussed in the following paragrapho.
‘Qifferences between xcthods‘gg greeerving: i compari-
eon was made between the groups of peaches, canned,
dried, frozen and fresh. The groups were paired in
every possible combination. The mean difference and the
t value of the difference was calculated for each scor-
ing factor. The results are iven in Table VI. .fho
results indicate that the dried peacneo used were de-
cidedly inferior to canned. frozen and fresh peaches in
color, consistency, flavor and torture, the difference
being highly significant. there is a significant dif-
ference in color between frozen and freeh.peecheo. fresh
pencheo being superior. The flavor of canned pencheo
is inferior tc-tho flevor of fresh peaches, tho differ-
ence being highly significant. Canned peaches are also
inferior to both fresh and frozen peaches in the factor
of scaling of the crust, where a significant difference

is shown to exist.

-35-

 

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-57-

TABLE VI

n-::3t.:::."3 (“9 ohm? com-v.2? sous

 

 

 

t e
Scoring kethods of Econ forvgigg
Vector Preserving Difference Difference
M i “vie.
Color Canned vs. Frozen 0.5 0.124
Canned vs. Dried 3.1 4.2:5“‘
owned 73. Fregh Co? 10125
frozen vs. Dried 2.6 5.965**
Frozen vs. Fresh 1.2 2.892“
Dried vs. Fresh 6.8 9.455**
Consistency canned vs. Frozen 0.1 0.297
Canned ve. Dried 1.8 4.724'*
Canned vs. Fresh 0.2 0.551
Frozen vs. Dried 1.7 3.846"
Frozen V.o Fre‘h 0.5 Oo‘77
Dried "o trash goo 6o 273...
Odor Canned vs. Frozen 0.0
Canned vs. Dried 1.1 3.047'*
Canned vs. Fresh 0.3 0.694
frozen vs. Dried 1.1 5.116"
frozen vs. Fresh 0.5 0.668
Dried vs. Fresh 1.0 2.806'
flavor Canned vs. Frozen 0.8 0.325
Canned vs. Dried 1.1 4.151"
Canned '3o Freah 1.3 as 5854*,
Frozen vs. Dried 1.9 5.658“'
Frozen vs. Fresh 0.5 0.113
Dried vs. Fresh 2.4 4.697"
Texture Canned vs. Frozen 0.1 0.207
C‘lililed VL-‘s. Dried 13.1 5.;}.35“*
Canned vs. Fresh 0.5 0.779
Frozen vs. Dried 2.2 4.971‘*
Frozen vs. Fresh 0.4 0.681
Dried vs. Fresh 2.6 3.8369“
Soaking Canned vs. Frozen 0.5 2.085”
Canned vs. Dried 0.6 1.694
Canned vs. Fresh ' 0.6 3.439’
Frozen vs. Dried 0.1 0.x83
Frozen vs. Fresh 0.1 0.413
Dried vs. Fresh 0.0

*’ Highly significant difference
' Significant difference

‘Qigferenoes between Different kggg‘gf Eeaohe : Data fa~
each individual lot of peaches are tabulated in Charts
VI-XI. The heavy bars represent averages of five sesa-
rats tests except in the examples of nichigan Elberta
frozen peaches (1?) where four tests were used and in
the case of South Carolina filherta fresh peaches (L?)
where nine separate tests were utilized. The cross
hatched sections denote the fiducisl limits for p ; .05.
Only canned end frozen varieties are discussed in this
section because the date for the fresh and dried peaches
are the some as previously discussed in the section pre-
seeding.

Canned peaches: the Phillips variety was infor-
ior to all canned peaches in color and texture. There
was no difference in flavor among the canned'pesches.
The hichigsn varieties compared favorably sith the Cali-
fornia varieties. The California Iidsunmer variety gave
the best results and the California Phillips variety the
poorest results. .Csnned peaches can be recommended as
satisfactory for*pio making.

Frozen peaches: There was no significant differ-
once within the group of frozen peaches in any of the
factors tested. This s owed that one variety of frozen
peaches is as good as any other. A subjective measure on
the score card for the Judges' own preference in eschrpie
denoted that frozen peach.pies were oreferrod in most

cases. The Judges had a difficult tine in distinguishing

 

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A
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j Canned 5 . Prose. ' Dried Fresh
0 lie Ilherte it
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30 - ifcnis. Phillips 8? - Oelifcmie Rio Dec
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Roses

1? 1D

Dried

6!
Fresh

er .. muses Il‘cer‘te
I? - Celii'ctnis Ilberte
LIP - Oelifornis Ric Dec
10- Words hir

between fresh and frozen peach pies. Frozen peach pies
were preferred to canned and dried peach pies.
gregnrgglgg 1133, Material and E935 M: The institu-
tion in its use of peaches for pies is not only inter-
ested in the factors of color, texture, flavor, etc.
which have been discussed but also in the cost in prepar-
ation tins and materials. The results of this survey
may be found in Table VII and in the labor data and cost
date per individual pie. The cooking of the filling,
the pie crust preparation and rolling of the dough, and
the baking time for each group of the types of peaches
are standardized. The variables in each group here:

for dried peaches-~90sking, cooking of soaked peaches,
cooling, slicing; for csnned--drsining time; for frozen--
defrosting time and for fresh peaches the preoerstion
tine for peeling, slicing, etc. The preparation time
including all variables in each case was greatest for
the dried peaches and least for canned peaches. Lahore
cost was calculated at the present wage rate of 31.00
per hour. The labor cost was the greatest for fresh
peaches and lowest for frozen and dried peaches. The
total material cost, including labor and esterials, was
lowest for dried peaches. For some types of institu-
tions, as school cafeterias, where cost is a chief con-
siderstion in use, dried peaches vould be recommended on
this basis. Fresh peaches are th mo"t costly in pre-

paration time and materials. T ere is also a factor of

waste which does not affect the other types. Customer
demand, the type of clientele of a restaurant or hotel
may make their use desirable even in the face of these
disadvantages. The prices for products made with fresh
peaches must he correspondingly greater. Canned and
frozen peaches are both advantageously used. Canned
peaches are very good for their short preparation time.
Frozen peaches lust be allowed tine to thaw but this
as: be done at such s tine to offset the disstantage
of the length of time necessary. Kichigen peaches were
found to be cheaper than Cnlifcrnis peaches in both

frozen and canned types.

TABLE 711
suave: or r: mantles use, mrsnm Aha mos cos!

TY? . Total Total ‘l'ot 8.1 Tfit tincoait
01’ Prep arsti on flat erisl Labor and
P6301188 Tim. 008‘ 083‘

Labor

   

Average
Fresh 1 hr. 14.6 min. 3.3480 $1.145 $1.493

Frozen d hrs. 4.6 min. .4286 1.045 1.474
Canned 1 hr. 7.5 min. .3890 1.076 1.465

Dried 4 hrs. 29. 5 III. . 3401 1. 045 1. 3861

 

‘ Actusl lsbor tile figured on basis of $1. per hour.

Cost Deta.per Individusl Pie

Fresh Pesch Pies

1 1/2 lbs. fresh peaches at .07 1b.
1 1/4 cups sugar and 1/2 oz. cornstarch

Pastry cost
Haterisl cost

1 hr. 14.5 min. preparation
tine. Labor cost
Total Eaterial and
Lebor Cost

Frozen Peach Pies

1F
1 1/2 lbs. frozen pesches st .12 1b.
1/4 cup sugar and 1/2 oz. cornstarch
Pastry cost

Materiel cost

1 hr. 4.5 min. actual
preparation tine. Labor cost

Tot s1 list erisl and
stor Cost '

2F and d?
1 1/2 lbs. frozen peaches st .18 lb.
1/4 cup sugar and 1/2 oz. cornstach
Pastry cost

Isterisl cost

1 hr. 4.5 sin. setusl
preparation tine. Labor cost

Totsl Materiel end
Labor Cost

Dried Peach Pies

3/4 lb. dried peaches st .2020 lb.
1/4 cup sugar and 1/2 oz. cornstarch
Pastry cost

Haterisl cost

1 hr. 4.5 min. actual
prepsrstion tine. Labor cost

Total Ksterisl and
Labor Cost

.105
.0870

.1§§

5 .3480

1.146
$1.493

.1800
.0326
.1560

g. 0

1.0450

31.4156

.0326
.1560

1F725§3

1.045

31.5036

.1515
.0326
.1560

1.045

31.5851

Cost Data per Individual Pie (Continued)

Canned Pcach.Pic

10
2 cups peaches (1/4 of #10 can at .75) .1875
1/4 cup sugar and 1/2 oz. cornstarch .gggg
Pastry cost .
Katerinl coat 3 .3731
1 hr. 705 min. actual
preparation time. Labor cost 1.075
Total Material and
Labor Coat ' 21.4511
20 -
2 cups peaches (1/4 of #10 can at .78) .1950
1/4 cup auzar and 1/2 oz. cornstarch .0526
Pastry cost .1560
Material coat a .3
1 hr. 7.5 min. actual
preparation time. Labor coat 1.075
Total Material and
Labor Cost $1. 4585
30
2 cups peaches (1/4 of #10 can at .82) .2050
1/4 cup sugar and 1/2 oz. cornstarch .0326
Pastry cost .1560
naturisl cost I .353
1 hr. 705 2113. actual
preparation tine. Labor cost 1.075
Total Iatcrial and
Labor Coat 31. 4685
40
2 cupe peaches (1/4 of #10 can at .855) .2155
1/4 cup sugar and 1/2 oz. cornstarch .0325
P885” 60“ e1560
Material cost I .4045
1 hr. 7.5 min. actual
preparation time. Labor coat 1.075
Total Hatarinl and
Labor Cost £1.4799

Pastry coat obtained from Union Cafeteria; other
costs are computed from market prices to institutions.

Labor Date

Fresh Peaches

Pro-pie preparation (Peeling etc.)
Preparation (sugaring, Juice)
Cooking of filling

Put in filling in crust

Crust preparation

Baking time

10 min.
2 I
4 e
1 s

12.5 '

45

 

Total time I

Frozen Peaches

Defrosting time 5
Preparation (draining, sugar etc.)
Cooking of filling
Put in filling in crust
Crust preparation
Baking'tins
Total tine 4
Actual labor time 1

Canned Ponchos

Draining and Opening can
Preparation (sugar, cornstarch)
Cooking of filling

Put in filling in crust

Crust preparation

Baking tile

hr.'14.5 min.

hrs.
2 min.
4 I
1 e
12.5 '
45 *
hrs. 4.5 min.
hr. 1.5 min.

5 min.
2 I

4 I

1 s
12.5 '
45

 

total tine l

Dried Peaches

Soaking tins 5
Cooking

Cooling -

Slicing and preparation (sugar etc.)
Cooking of filling

Put in filling in crust

Crust preparation

Baking tine

Total tile 4
Actual labor time 1

hr. 7.5 min.

hrs.
15
10

‘12.5
45

hrs.29.5 min.
hr. 4.5 min.

V. SULLAAEU AND COISCLUGIOIiS

Canned, frozen, dried and fresh peach varieties
were used for pie baking under institution conditions.
-Pour varieties of canned, three of frozen, and one each
of dried and fresh peaches were utilized. the fresh
peach pie was the standard pie. Esch.pie was baked five
tines with the exceptions of the fresh peech.pie baked
nine tines and the frozen Hichigan Elberts peach pie
bsked four tines. The piss were scored hy seven Judges
on the basis of color, consistency, odor. flavor, texture
and soaking of crust. The preparation tins and cost of
materials and labor were also considered. It can be con-
cluded on the basis of this study that frozen, canned
and fresh peaches are acceptable for pie baking. the
dried peach.pies made during this study were inferior
to those made with other forms of peaches. Within the
canned variety grOUp, the Kidsummer peach was most
satisfactory and the Phillips variety was inferior and
not to be recommended. There was no significant
difference between frozen varieties. Hichigan peach
varieties compared fsvorahly with Californis varieties.
In the canned peach group, the flichigen varieties were
superior to the California Phillips variety. In cost,
Michigan peaches were cheaper in both the frozen and
canned types.

Dried peeches were the lowest in esterisl end

labor cost but had the highest total preparation tile.
Canned peaches were the lowest in preparation time but
were more eXpeneive than dried peaches. Each institu-
tion must determine the factors of most importance to it
and select the type best suited to its needs. Peaches
are very satisfactory for use in institutions for all
types are available. Here e?perimenta1 work needs to

be done so that recommendations may be made to the
institution user of peaches. An acquaintance with
varieties and their suitability for institution use must
be promoted. EXperilental work in the use of Various
varieties for products other than piee should be studied.

APPENDIX

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TABLE VIII
AVERAGE SCORES 0? EACH JUDGE FOB FROZEN PEACH PIES

FACTORS COLOR CON‘SISTENC! 03308 FLAVOR TEXTURE 30.411110

Pie 1?
Juige A 5.3 0.7 ‘ 6.7 7.0 6.3 5.3
3 4.5 5.0 4.3 3.0 5.0 5.0
0. 4.0 3.0 6.0 3.3 3.0 5.2
I) 4.8 5.7 4.3 5.0 4.7 3.3
:3 2.5 4.0 3.8 4.0 3.3 3.?
3‘ 3.2 4.3 3.0 3.0 3.0 4.3
G 3.3 3.5 3.3 3.0 3.3 4.3
AV. 4. 1 0e 2 ‘0 5 4e 7 4e 6 4e?
Pie 2?
113.1133 A 4.8 6.2 6.2 6.6 5.0 0.0
3 4.0 5.0 4.4 4.0 4.0 3.0
0 4.2 3.0 6.0 3.0 3.. 4.0
D 4.0 5.2 . 3.2 3.4 5.0 3.3
B 3.0 4.0 3.5 4.. 4.3 4.4
3' 3.4 3.0 2.3 3.2 4.4 4.4
0 3.3 3.3 4.0 4.0 4.0 4.2
AV. 3.9 4.7 4.0 4.4 4.9 4.0
Pie 5?
“’38. A 50‘ be. 5.0 0.2 0.2 60‘
B 3.0 4.0 4.0 4.. 4.3 4.0
0 4.0 5.4 4.4 4.0 5.. 4.0
D 3.0 4.4 3.. 3.0 3.4 3.3
32 3.0 3.. 3.. 4.0 4.0 4.0
F 3.2 3.0 3.0 3.0 3.2 4.2
0 4.3 4.0 2.3 2.0 3.3 4.2

AVERAGE SCORES OF EACH JUDGE VCR DRIED PEACH PIE

Pie in

mag. A 1.2 2.3 4.0 4.0 3.6 a.e
B 1.2 4.0 3.4 1.5 1.2 4..

C 2.2 4.9 4.8 4.4 5.2 4.4

D 2.0 3.0 2.0 2.2 3.0 4.4

122 1.0 2.0 2.0 1.7 1.0 4.8

F 1.0 1.4 2.2 1.6 1.0 4.4

0 1.0 2.5 2.2 1.2 1.2 4.3

AV. 104 5.1 3e2 20° 20‘ 4.7

TABLE VIII (Continued)

f.‘.":?LR‘.G.-S 300333 0? EACH JUDGE FOR FRESH PEACH P13
(STAHnfifiD)

FAC‘I‘QRS GGLOR CON‘SISTiflcx ODOR FLAVOR TEXTURE 90.1".me

Pie Freeh

Judge A 6.4 6.1 5.9 3.0 6.8 6.9
0 4.9 5.0 4.0 5.0 5.4 4.0

0 5.0 5.3 5.3 4.3 4.4 4.7

0 5.3 5.4 4.0 4.3 4.4 3.7

E 4.3 4.4 4.1 4.0 4.3 4.4

F 4.7 4.4 3.4 4.2 4.7 4.0

0 4.9 5.0 3.7 4.0 5.1 4.5

0.7. 5.2 0.1 4.0 4.9 0.0 0.?

AV iii-1'33 333051533 (3? EACH 3113333 FUR CANTJED FEACH P1513

:1e 10
J11€430 A 5.4 6.2 6.6 4.0 5.8 4.6
B 4.3 5.4 4.2 4.0 4.2 5.0
C 5.0 5.2 5.2 4.5 5.0 4.2
D 5.0 4.0 5.0 3.4 4.0 4.0
E 4.0 4.3 3.0 3.0 4.7 3.0
F 3.0 4.5 2.3 1.0 3.0 4.0
0 4.0 4.0 4.0 4.0 4.2 4.4
AV. 4.6 0.0 0.0 0.7 4.0 4.2
910 20
Judge A 4.0 5.0 8.4 '4.0 5.4 4.4
B 4.2 4.0 3.0 4.0 5.2 4.0
0 5.4 5.4 5.0 4.0 5.0 3.8
D 5.0 5.0 4.0 3.2 4.0 3.0
E 4.0 5.0 3.7 2.0 5.0 4.3
F 4.4 4.0 3.4 2.0 4.0 3.4
0 4.4 4.. 3.0 2.0 4.0 4.4
A7. 4.7 4.0 4.0 3.4 5.1 4.0
Pi. 30
ngO A 3.4 4.0 4.4 3.0 3.0 4.2
‘ I 3.0 4.4 4.4 3.0 3.4 4.3
0 4.0 5.4 4.4 3.0 ' 5.2 3.4
D 3.4 4.2 3.3 2.0 3.0 3.0
E 3.0 3.0 3.3 .0 2.3 3.0
P 2.2 3.0 3.0 ‘7’ 0 2.4 3.0
0 3.0 5.7 4.3 4.0 3.0 _ 5.0
A7. 3.2 4.5 4.0 3.0 3.4 4.0

1mg: v11: {Continued}
mamas 33mm or men JUDGE: FOR ammo mam pm
FACTORS ”11.03 CON3ISTENC! ODGR FLA JCR TEXTURE 3031240

P1. 40

Judy A 6.3 506 4. 2 40‘ 508 4.4
B 5.2 5.0 3.8 4.4 5.2 4.4

0 0.0 5.2 5.0 4.4 5.0 3.1

D 5.4 4.5 4.2 3.0 4.4 3.4

E 5.0 4. 6 4.0 4. 2 5.0 3. 0

F 4.5 4.2 3.8 3.8 3.8 3.0

G 5.5 5.2 3.5 4.3 5.0 5.0

AV. 5. 3 4. 9 4. 1 4. 2 4. 9 3.9

Sample 10
Eat.

Color
Canal-tonqy
Odor'
Flavor
Toxtgro
float n;
Total

Sample 20
Dot.
Color
Consistency
Odor
Flavor
Texturo
Soaking
Total
Sample 30
Data

Color

Consistency 7

Odor
Flavor
Texture
Soaking
Total

Sample 40
Date

Color
Canolotunoy
Odor
Flavor
Toxturo
Boaklng
Total

8-12

4.2
6.0
4.6

4.3
3.6
25.3

8-12

6.3
6.3
4.6
3.8
5.3
3.7
28.0

8-12

3.1
5.1
4.3
3.0
3.8
3.4
22.7

TABLE 1x

8-18

3.9
4.7
4.7

. 3.8

4.7
4.6
26.4

8-18

4.0
4.3
4.7
3.7
6.6
4.1
26.4

8-14

3.0
4.7
4.4
3.6
3.7
4.3
23.7

8-14

6.1
4.8
3.7
4.3
4.9
4.1
27.9

4.8

27.8

8-22

4.0
5.3
6.3
3.9
5.2
4.0

27.7

8-16 '

3.4
4.9
4.4
3.3
4.0
4.7
24.7

8-27

4.6
6.0

3.0
4.7

4.3‘

25.4

9-2

6.0
4.9
4.0
2.9
4.8
4.0
26.6

8-18
3.0-

4.0
3.8
2.7
3.1
3.7
20.3

8-20

6.6
4.3
4.0
3.7
4.6
4.0
26.0

sznAam saunas FOR DAILI BALPLES

8-28

6.4
6.1
4.6
3.9
4.7
4.4
28.1

26.4

8-20

3.7
3.8
3.3
2.3
4.0
19.3

8-29

6.6
6.1
4.4
3.9
4.9
4.0
27.9

Total

22.9
25.2
22.4
18.7
22.9
t .9
133.0

Total

23.3
24.8
22.4
16.9
26.6
20.2
133.1

Total

16.8
22.5
20.2
1 .8
16.9
20.1
110.7

Total

- 28.2
24.6
20.4
20.9
24.6
19.6

138.1

Samp1o 1?
not.

Color
Consistency
Odor
Flavor
Texture
Soaking
Total

asnplo 2?
Cat.

Color
Consistonoy
Odor
Flavor
Texture
Soaking
Total

Samplo 3?
Date

Color
Consistency
Odor
Flavor
Texture
Sooking
Total

Sample 10
Data

Color
ConIiItCIOV
Odor~
Flavor
Texturo
Soaking
Total

TABLE IX (Continued)

8-14

4.1
4.6
4.7
4.9
6.6

28.9

8-14

1.0
3.2
3.0
2.7
2.1
6.0
17.0

8-27

3.6
4.9
4.1
4u9
4.4
6.0
26.9

8-16

3.6
4.3
4.6
4.1
4.8
6.0
26.4

1.4

Oompfp

OOGRNQ

p

8-28

4.5
5.1
6.9
$06
5.1
4.7
29.0

8-26

3.6
4.9
4.3
4.1
6.1
4.6
26.6

9&99999 ?
aomoaou 3

M

8-20
105

3.6
2.7
2.3
4.3
17.3

8-29

4.7
6.4
4.7
5.1
4.6
4.6
29.1

8-27

4.1
6.0
4.0
4.6
4.7

27.0

8-28

4.6
6.1
4.3
4.6
4.4
4.4

‘27.3

8-22

1.3
3.6
3.2
2.6
2.8
6.0
18.3

AVERASE 303223 FOR DAILY SAEPLES

3.9
4.8
4.7
4.3
4.4
4.0
26.1

4.6
6.3
4.1

4.4
4.3
27.1

8-28
1.7

2.9
3.0
2.2
2.4

4.4 .

16.6

Total

16.3
20.7
18.3
18.6
18.6
18.7
111.1

Total

19.3
23.6
22.3
22.0
24.6
23.2
135.0

Total

20.2
23.1
19.6
20.9
21.0
22.4
127.1

Total

6.9
16.3
16.9
12.4
11.9
23.7
86.1

TABLE Ix (Contimod)
AVERAGE SCORES FOR DAI LY Skip-LEE

Camp lo 6?

Data 8-14 8-18 8-18 8-20 8-22
0010!} 4. 9 6. 7 6. 4 4. 8 4. 6
conuatmc’ 50‘ 506 506 5‘5 505
Odor 4. 6 6. 7 6. O 4. 6 4. 2
Flavor 5. 3 50 7 5. 6 4o 6 4o 2
Texture 6. 1 5.9 6.0 3. 6 6.3
Booking 4.6 5.0 4.? 4.4 4.0
Total 29. 9 33. 6 32. 3 27. 2 25. 3

3.513;) 1. 5? (Continued)

Bat. 8-25 8-27 8-28 8-29 TO 631
Color 6. 6 5. O 5.4 5. 7’ 47.0
Consistency 6. 2 4. 4 5.0 6.6 45.3
war ‘00 3. 7 6.0 ‘0‘ ‘101
P1370? 4.7 ‘00 4.8 503 ‘401
TCXWC 60 3 4o 6 be 1 5. 6 ‘5. 8
Boating 4. a a. o 4. o 4.1 “.9

Total 29. 1 26. 7 29. 9 31. 3 , 266. 3

1.

3.

4.

6.

6.

7.

9.

10.

11.

12.

LITERATURE CITED

Treat, Cola and Richards, Lenore. guanti
Cookery. Boston: Little, Bro'n M3 Coman-
ny, 1939.

Fowler, 3. t. and test, B. a. F: «ed for Fift .
Row tort: John tiley a Sons, Inc., 59.

100d, Adeline. ’uantit Food 3ervico Rocipes.
Philadelp.ia: 3. B. LipS1noott Company,
1940.

Hart, Constance. gecigea at moderate Cost. New
tort: r. s. Crofts a Go. Inca, 1938.

Berry. R. H. F. [m tfleoige . New Iork:
Doubleday, Page a Company, 1911.

Strause, Konroe Boston. Pies made with fresh
frozen peaches win dessert popularity.

finer. Heat. Eng. 26 (1941), p. 40.

Burrell, EL C. and Elbright, Virginia R. The vita-
min 0 content at fruits and vegetables.

‘1; Chem: Education 11 (1940), pp. loo-182.

Fitzgerald, C. A. and tellers, C. R. Carotene and
ascorbic acid content of fresh market and
commercially frozen fruits and vegetables.
Eood Research‘g (1958), pp. 109-120.

Hewston, E. l. and March, Rosemary L. Vitamin
values of foods. U. 3. Dent. Agr. niec.
Pub. 30. 505 (1942) 29 pp.

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