”Vina ASCORBIC ACID CONTENT AND PALATABILITY OF MONTMORENCY CHERRIES CANNED BY THE COLD AND HOT-PACK METHODS Thesis for the Degree of M. S. MICHIGAN STATE COLLEGE Norma Macdonald Scott 1943 WM 93 008 "W11 Wimmml' 8844 PLACE IN RETURN BOX to romovo this chockout from your record. TO AVOID FINES return on or before date due. DATE DUE DATE DUE DATE DUE ‘; $31.3 .1. .41“. r Wfiwrv 7'. 453 ‘1': .v .lafiyka. 9141-»; This is to certify that the thesis entitled "Ascorbic Acid Content and Palatebility of Montmorency Cherries Canned by the Cold and Hot-Pack Methoos." presented by Norma Macdonald Scott has been accepted towards fulfihnent of the requirements for M.S. degree hzfoods and Nutrition Ruth Griswold Major professor Date June 9, 1945 :LL-13-C ,-C{D Ci‘li‘éfd if 7255) Lila- '1 ‘T‘BILITY 0.51:»CI‘ITr'LOdLJNCY CH .31 IiTiii Cz‘fliiii} BY TU}; 3'34er J'lél) LN "ff-'1' "CL’I i...ui")§ b3 karma d9030fi91 Scott Submitted to toe Credoste School of filehigen State College of ‘griculture find Jpplied Science in partial fulfils ent of the requirement; for the degree of "7‘ r11 " QT‘F‘T‘W “- ("‘1' LCJ'JLL‘AL \{Ll 13L L" I. U“ Department of Foods and Nutrion School of Home iconomice IHESlS 1'7“"! 2“ ‘ ~ '3 r e‘g'l 1.7, A45“ (u. ".n :.JG..-L;;.L.. n T The writer wishes to express her appreciation to Dr. Ruth 3. Grfenold for the kindly advise end criticie a re- ceived during tne course of this etuly; to miss Louise Kelly for guidance in the.eseorolo ecid analyeie; to ero- fee or D. E. Wient for eesistnnce with toe beet penetra~ tion studies; to Dr. w. D. Beten for his help with the etetieticel analysis of tne data; nni to the Horticulture ‘Depfirtment for the cherries used in the study. fl '9 " I r‘, ' r. "9.13‘ --'-. 1-2.DULI'J Iv? 00391).“ ;‘ INTRODUJTICE 5ND 15k; 5; CF de STUDY REVIjfl CF Tfli LITJH rues . . . . ExrfinIHQNT‘L rsoosnusz . . . . . Ascorbic acid analysis 6 . . . Canning procedure . . . . Heat penetration study . . . . pa and concentration of syrup . Color measurement . . . . xelntrbility studies . . . e statistical analysis . . . . RESUMTS JED DI£CUSSIOR . . . e Ascorbic acid analysis . . . . seat penetration study . . . . pH and concentration of syrup . Color measurement . . . . Paletebility studies . . . . I SUJIRY e e e e e e e e e e e e e BIBLIOGRAPHY' ' ' ' ' ‘ ' ' ‘ ' ' fi}\:ENDIX e 0 e e e e e e e e 0 PO we r“ it: $115 TABLE Lu {:4 in ‘1‘ fl BLE VI VII VIII LIQ'“ OF TABQES Ascorbic sold Content of Cnerrios By the fict- end Cold-peck fiethods, Before and After Aonths StOflgee pd and Concentration of syrup of new and rro~ cessed Cherries. Objective Color Date on flew end krocessed Cnerri: s . Peletebilitg Scores for Cold- and Hot-peck Cnerriss. Sample Analysis of Variance for rooled Date on General Aooeptcbility of Cold- and Hot- packed Cherries. Results of Analysis of Variance of Belate- bility Scores of Cold- and dot-peeled Cher- rice. Date on Isccrbic Acid Analysi.s of Charlie s Canned the inird my. Internal Temperature of Cold-peck Cherries at Various Times During Carling. Internal Temperature of Hot-peck Cnerries at Various limes During Canning. 24 26 30 38 59 4O “. ."o' .'_""1 yIGUEE N Grading hate of by Hot- Retc of sing of Rate of sing of L IS T ‘3 FIG UhrlS Chart for Fruit. Heat Penetration in Cherries Conned and Cold-peck flatness. Host Penetration During the krcces- Cold-p sci Uncrri es . Heat Penetration During the froces- Hct-peok Cncrries. tags 14 IN‘EEODUS'IIC‘N :3le l‘Jnl’CP‘jJ Ci“ 1‘53 STUDY There still is e iuestion as to hon smell truits should be conned in order to obtain the best product end still retain as much of the vitamius'es possible. It is generally believed that precooking foods for e short time, pecking while hot and then processing helps to preserve the vitamin values and en- sures better keeping Qualities. Another advantage of the hot~ psck method is that precooking shortens the processing time of acid foods and thus there should be less injury to ilevor end texture. It is thought that this precooking inactivates the enzymes responsible ior the oxidation of escorbic said and thus ' hot-packed foods should retsin more ascorbic said than those conned by the cold-peck method} ‘ I As there is little exyerinentel evidence for the above assumptions it is felt that investigntions in the field are needed. The purpose of this study woe to compere the reletive merits of the hot- and cold-peck methods of hone-canning. The factors evaluated in comparing nontmorency cherries conned by eech method were pslstsbility and ascorbic ecid retention and the effect of three months storege on these fectors. It is difficult to retain the natural color of deeply pigmented fruits. For this rebson the measurement of color retention is important and no objective es sell on subjective color meesurc- ments were made on the fruit. RHVIEZ OF THE LITEn$TUh£ The successful use of a cunning method depends on the destruction of microorganisns during the processing period. There are several fnctors which effect this destruction, the most 1 portent one being hydrogen-ion activity in the presence of heat. the orgsnisms abusing spoilege in products have s relatively low nest-resistence at a pH of 4.5 or less and are commonly destroyed by c few minutes heating at s120F. (rederson, 1929). Cruess (1938) states that fruits with e high degree of hydrOgen-ion activity such as plums (pH 2.9) end apricots (pH 3.2) refiuire hosting for only 10 minutes at 167°? . for preservation. Because heet takes longer to penetrete to the center of the Jar contents then to the product neer the side of the con- teincr. the internal temperature end the length of time it is to be applied greetly influence "eiiective sterilization." In commercial canning, processing is accomplished in two stops -- exheusting end then processing. "Exhausting" is the process by which the filled cans of food are heated to a certain tempere- ture for a certain length of time before cooling. This process shrinks the product and drives out entrapped eir. rrescott end Erector (1937) have found thet in cosmercial conning a moderate temperature of 160 to 1700?. in exhausting produces fruit of 2 better oppeersnce end texture then if exheusted et a higher temperature end ‘thet there is apparently e slowly continuing deve10pment in flevor." In the commercial canning of red sour cherries the Pverrge temperature at the center of the c'n is 1450?. after exhausting end sOSOF. when the cene emerge from the boiling water bath (Reynolds end Reynolds, 19z9). Brescott end rrector feel "that the success of much of the hone-canning of fruits depends upon the fact thrt they ere made sefe at low temperatures (lab-lQBOE.) for in iollowing many of the recipes the contents at the center of the Jars do not reach the degree which is Psaumed, 1.0. 21003. or above.“ According to Bigolow end Generon (1936), the sterilization of said products mry be no- complished by a relatively short processing in boiling water sufficient to give a minimum temperature of lBOoF. in the coolest part of the contents. I . ‘ Additionel rectors influencing the vnlue of sterilization of a process are the initial temperature of the food and the concentration of the syrup. If two foods having different ini- tiel temperatures were processed the seme length of time, the food with the higher initial tenpereture would be subjected to high heet longer then the food with the lower initial tempera- ture. Although a 50 gezr c'entt' syrup nee definitely slower beet penetretion then enter, Cruess (1938) states that the reterding effect of auger on convection currents is not serious at the concentrations used in canning. Cruess cites work done elong this line by Bigelow. birelow found thet with 50 per cent syrup it took 24 minutes for the center of the crn to reach the temperature of the retort, whereas it took only 6 minutes with water. On comparing the hot end cold-peck methods for retention of ascorbic ecid; McElroy, Munsell and Stienberger (1939) found that the ascorbic said content of tomatoes was 17 mg. per 100 ml., in the raw tomatoes. 16 mg. her 100 ml. in hot~ packed and 16.8 mg. her 100 ml. in the cold~pecked tomstoes by either method of canning. Losses in ascorbic acid with the hot and cold-peck methods were condidered insignificant. The initial loss of ascorbic acid in the hot peck tometoes was about 6 per cent and after stornge for six months Pt 70-to 80°F. there was a 30 to 50 per cent less. Daniel and huther- ford (1956) report an ascorbic acid loss of 31 per cent in cold peck tomatoes after six months storage; cl per cent occurred with canning end the remaining 10 per cent was lost during stor- age. In agreement nith flcfllroy et al., Adena (1944) concludes 'thet the ascorbic acid content of fruits in not effected by either canning method. . I Kirk and Tressler (1941) conclude that less of ascorbic acid is due to the oxidation of escorbic acid during the pre~ pnretion of fruit for canning and not due to the best treatment itself. Ascorbic said was found to be inversely prosortionel to the amount of sugar Edda! in canning and less we: attributed to incrensod oxidation from the stirring in of auger. fihey 5 felt that the destruction of escorbic acid oxidsse takes ploee when foods are heated to 140 to 170°r. On the other hand, Adams (1944) found that a closing tempereture of 150 to 1700?. bed little effect on the ascorbic acid retention of crnned iruit. This would iniicete that the ascorbic ecid oxidsse hed not been destroyed at those tangeretures. Besttie, sheeler nnd rederson (1943) have csrried out in- teresting work on changes in ascorbic acid rnd the red color of some highly pigmented fruit juices. Ihey feel that, since .fscorbic acid is oxidissble and pigments ere reducible, there is a possibility thrt there may be e relationsnip between the less of red color and the increase in intensity of yellow with the loss of ascorbic acid during storage. In reference to the chnnge in color of cherries with canning, Culpepper and Caldwell (19s?) believed the original color was preserved but, due to he°ting. the intensity was lessened by the pertisl conversion of the entnocynnins into e colorless iorm. The home-canning procedure as given by Stanley, Stien- berger end Shank (194:) recommends the hot-peck method for these reesons: (3) products canned in their Juice have more of the nntursl iruit flavor and food value (b) precoozing shrinks fruit so that more may be peeked into a container (0) precooking cuts down the time thst fruits need to be processed. They also state that fruits phoned in this why mny not look as attractive es cold-pecued fruit. In the 1944 6 . bulletin issued by the screen of Human Nutrition and Home Eco- nomics on "Home Canning of fruits and Vegetables", the hot-peck method again is recommended. The directions in the older method of simmering the pitted fruit 5 minutes, siding sugrr and then processing 5 minutes were slightly Modified by cdding the sugar to the pitted fruit, bringinfi to s boil and then processing 15 minutes. fine choice of sceil fruits for stud; see soeeehet limitoz b; the month or meterity chi the secson's ores. neepberrics rather then cherries could Love seen s more suitvole experiment- el fruit bec'usc of their higher rscorbic rcid content, but due to the afifill ore; of respxerrios the letter mere excess. Eontmcrency cherries e rs ootein d in sixty pound lots free the college crossrd. Those processed the first dry were yicned in the earning, uherers the second dey's lot nos planed lete tne yLGViOuS deg end stored until noon at 409?. cherries used for the third and fourth series were yicsei et the Sfima time end roieined in storrge st 4o°e. for two and four days resgeotively. In order to insire ”actuate BPagllub the dey'e lot of cherries one first nixed thoroughly end then scaller resents sore weaned in tnree waters. hefore pittihv, the cherries eere picked over to remove any that core b~dly braised or underrige. T3089 not need ILiGdifitEIJ were stored in n refrigeretor. é. fiscorhic acid fincijsis. Tflfi method for deters nine tetrl escorcic rcii, using dinitrcphenylnydrezine, was thet described b; Moe end osterling {1944). Six hundred areas of cherries were t“£€n for the enelysis cf the r"e fruit. ins cherries more ,ittcd by bond to evoid an; metrl contraineticn rri three, 108~grrm sen;;co “5?? analysed. iho cherries oer» aecereted in e coring blender 8 with 100 m1. of extractout* and three elituote of epgroximetely 25 grams econ were filtered through norite. Two alienate of the resulting filtrate were used, thee giving a totel or 18 readings daily on the rew cherries. 0n the days following conning, three Jere of cherries processed by eeoh method were onelgeed. The contents of eeeh Jer were blended separately with 100 ml. of extreotnnt end the eeme analytical procedure wee followed as for eeoh rew sample, making 18 reediuge for eeeh conning method. In order to col- oulate the ascorbic acid concentrations on the basis of 100 grams of the fresh cherries, fruit and eyray for the cold-pack method were weighed into the jer before processing, while fruit end auger for the hot-geek method were weighed into beehere. The total weight or the oenued fruit was obtained when the con- tente were put in the :aring blender, one thus the neoorhio eoid values could be onlouletei bece to the raw weight. B. anning procedure. The cherries were oenned by the hot and cold-Heck methoos deserihed by beenley, Stienberger one Shank of the Bureeu of Home Econohice (1912). Cherries to be used for the color red paletebilitj studies were pitted with a meohenioel pitter while those to be used for escorbio ooid onelgsis eere pitted by hand. flint Meson Jere with glass lile. top-seal rubber rings and motel eorow beads were ueei. Jere and lids were heated in *Reagente used are given in the Agpendix, page 38. 9 e stenmer end tne rubber rings were digged in boiling water before piecing on the gloss lids. A 45 per cent syrup for the cold-peck metnod wee mflde from boot edger and distilled water. A needspeoe of one-Deli inch one left in all j°rs. To éG~.6 greme of pittej enerries were added 90 grams of boiling syrug. Toe emount of cherries peeked was hosed on the recomn~ndetion for con.ercielly cenned onerrie:. in 'extre standerd fill is defined by Camybell (1957) es one in which a :2 can (stool to 18 £1. 02.) contains 16 oz. of lAtted Guerries. A 45 per cent syrup was edded because, according to Griswold (1944). Judges scored enerries canned with this concentration of syrup highest in flavor of fruit. Tne fruit wns processed s5 minutes in a boiling water bath. From greliminnry work it was found that for the hot-peck method 450 grams of pitted cherries, when sinnered and eager added geve en edefiuete fill, allowing for e one-melt inch heedspece. In order to maintain tne same ratio of eager to cherries re wns used in the cold-peck method, 45.3 gross of eager were added to eech jer of 1ruit greyered by the hot-peek method. Tne fruit was simmered 5 minutes in berkors, the sugar Wes P.2d"d and the fruit peeked into jars and processed 5 minutes in a boiling water both. fivery other dog for four dogs, 15 pints of cherries were processed by eeoh mctnod. On tLo do; after cenning tnree jars of fruit conned by even method were opened for ascorbic ecid anal- ysis and three for color find gnl"teoility stadies. 15080 ex- 10 perinchts were r oeeted efter the jnre hed been stored for three months in the d9 k at room temyereture. 0. fight genetrfitiou studies. To insure beet treethent cactuete for the gravention of agoilego, yreliminery studies were undertonen to determine the internal tengeretcres rescued in Jere proceeeed “coording to both methods. In order to obtein these internal temeeretdres, cooper-oenetentan thermocoeples were inserted in the jere. The tip of the wires wee pieced in the center of the jer con- tents and the wires bent at a right angle at the ton of the Jar so that they would remain in position. Because the wires were very fine it W93 possible to piece the glass top and screw the metal cap over the wires with no difficulty. Un- fortunately the tine wee not recorded between the mo ent of putting the Jere in the water beth and the time it took to reach alOOF. end hlzoF. for the exaerinentel bottles in which thermocougies were used. This time W93 estiaetod by trying to opgroximete the original conditions with cold. canned cherries. That is. boiling syrup wee added to the cold fruit for the cold-peck method. end the iruit and Juice were simmered 5 minutes for the hot-pace method. headings on Leeds florthrup yotentioneter were token Just before the fruit wee pieced in the water beth, when the weter beth reached 3130?. end. during processing, each minute with the hot-peck and every five minutes with the cold-peck method. 11 Internal temperttcree eere determined for 17 Jere yroceseed by the hot-peck method and for 14 Jere groceesed by the cold- peck method. D. gfi.end concentration of eyrcp. bececee eoidity and eager concentrotion ploy n definite role in inhibitiwg the growth of microorgfiniens the hydrogen ion activity and eggeront syrup concentrvtion were recorded. The pi of the Juice of the raw and processed cherries wee de- termined by mecca of e Beekeen pH meter. Specific gravity wee measured with a Baum hydrometer. the epycrent eager cone centretion wee calculated form e table of Specific gravity figures given in the ”Hendboon of Chemistry end ihyeice. 1943-1944." 3. Color measurement. Color was measured objectively by the use of nonsell color discs according to toe method given by niceereon (19:9). 1'5 toning the color of the fruit. four discs were over- :7 .A for layyfid by moons of rediel elite. These discs were anon b“ e motor, effecting a blending of tee colors into one. the color groduccd wee matched through a color oomyeretor eye- giece with tent of the -ruit peched in e gleee cue. {he seagie and disco e€rc illuminated LJ e Lecbetn deyiignt lame. Tue percentcge of open color need mes measured by meene of 3 scale which circucecribed the discs. In tnc mensell eye on there ere tnree canyonento of color: hue. brilliance end corona. nae is the zuelity ec- 1 t0 peat of col r eeeocitzci nit“ oLiiorout Eortioue of ice égCU' true. ihe cue circle is comooeoo or iivc yrlucipfil ucoe with five intermecietee girced octoeon tnem. fine ton cues are de- signated eitucr by letters or numbers. been of the noes is divided into ten nae ote;e. tho iiitu eke; being the pure one. In terms of numbers the hue circuit is 100 cod ercn one is as- signed a member, ci. red is 5. red-yellow-red ie 10 oni (“role- loo is 75. Brilli"ncc or voice is the lightneee or darkness of a color and tuc grcdotione in eccle ere from zero (black) to ten (write). Chrome is the eetoration or purity of a color. neutral grey. which contains on eluel emount of all colors. is zero. chrome increooee witu the parity of a color and in nu- merical terms, extends to ten or even fourteen, dcyeudiug uyon the mexlmum saturation possible with each color at the diiier- ent brilliance levels. The color of a disc is given in the following order: hue, brilliance, chrome. Nickereon advises the use of the cane set of discs toroughout a piece of wore. However, it was not possible to motcu the color of too rnw cherries nith the set of discs used with toe conned 59m3188- Discs oeei for determining the color of the raw cherries were neutrals 1/ and 5/, glossy red c.6/ll end parole-clue 2/6; discs used for tne conned cherries were neutrals 1/ and 5/, red 4/14 and yellow-red 6/12. On each canning day, six scaplos o: the row coerriee more mptched for color.1 On the following dog, from Cherries c"nnel bv anon method, the color of two ecmplee from scan of tnree I jcrs r3 metered. gin eni onromw go; orcL c need 3‘ pie acre determined iroo conversion Leela; frolig;ai pg aickereon (1955). Lrilliegce for both rag to: Jroceozed SVfiflCJ ore celealvied.fron e for air given by Lickoreoh ( 929)*. Klan the rm}: cherries it was noceoo'xy to ueo " ferrule ior corome developed b; Hicuereou (195$) which corrects jor discs tnet are more icon coo-tenth of the hue cTrcejt rpcrt. ihe Lac formula anion corrects for P Jeri: difference in disco was incorrectly given in hiorereon'c 193$ ocblicotioo. Tue cor» rooted foruule used in this uiudy are Bo jollove: § Hue 3 ¢ h g5 ten g3: A1310181n_g 21113101008 ¢ + Azogcg A; o % eree of f‘ret hoe brilliance 4 v u {L ..!H I I 0 Chrome. " " al- A? = % area of second hue ¢ ' angle between Bi 3 brilliance " 1 " toe two hose C - a: chrome “ " " F. relateoility stoiiee. Triplicate anryiee of fruit proceceei o. eech method '5' were scored by five Jidgoa on toe dc] following ccnning end -- egein three montne later. The score sheet used 295 one com- pilofl by Griswold (1914) fie npgeore in Figaro 1. G. Statistical enclyaiar~ Tue date were nnelyced statistically by fletcrmioin3_"t" values ecoording to the method of fieucr (1936) and on analy- ‘Forumle oppeers in Appendix, 9833 4]. l4 BHDEH men “#35 65335 H .33 final—3m .. a... €39... .n .325; J c2 .3... .n .8 .a o... .63. A .8. «.33 £38 coon dean—5300 .8. b.» .88 BS... 88 b.» .8323 ”£83 .293... .2. .293... .382... 32.5.... .2. . .293... .3." .5 b.» 13.88 .5 2533 323.8 23.:on $3.5 . h...» a. no.5 3...“... .2. .233... 3.8;... .28“... .2. 3.2:... a...» -5 E.» £2.25 -5. 3333 2233 £38.83 13.8 b.» u. .82.: c.3333 can. 0.3.533 030.3qu 0.30.333 0.3.. 038.33 33- -5 b.» 13.88 .5 3338 3238 h. 3.8.: 13.8 B.» «. £3u.a .222... .2. .25... .23.... .295... .3. .38“... 1 aid -5. E.» £2.25 .5 323.8 52333 333.3: 5.8 b.» 9. Bean... .232... .2. agent... .2... a... 3.9:... .2. .393... -5. B.» .5825 -5 hagzm 3233 33.83.. 13.8 u...» 8.33.24 .295... .2. .293... . 39.3... 3...“... .2. .393... .5 r.» 15.335 .9 2.53m 3.533 238.3 :3...” up.» .38 A a v a o s noun..— ..8 .on 39.8 15 313 of variance was done on the ascorbic acid and ynlatibility 1 data in the manner recouneu~ei by bneieoor (1940). RJSULTS AND DISCUSSIOH A. Ascorbic ecid enelyeie. Mean values of the total eecorbie acid content of tri- plicete eemplee of raw cherries, end cherries peeked by each method, freshly canned and after e three monthe etorege period, for each of the four series, are given in Table I. Although eix reedinge were mode on each of the triplicate enmples. not all could be included beeeuee of charting of the eugere when the concentrated sulphuric acid wee added. These eliquote gave a lower reeding and consequently higher eeccrbic acid content upon calculating and thus were omitted. As an ex- ample of experimental error, the ascorbic acid values for one any in the series egpeere in Teble VI in the appendix. From Table I it may be seen that the eeccrbie acid con- tent of the fresh fruit appeared to increase each day. Sim- llar results hove been found with other fruits and the in- vestigators attribute the increase to greater maturity. This was probably the reason here for cherries on the first day were e little firmer and more orange in color than on the suc- eeeding days. By the fourth conning day. the cherries (which had been in storage at 40°F. for 3 1/; deye) were a deep red color end the flesh wee rather soft. The everege eeccrbic acid content of the row cherries wee eimiler to that obtained 16 17 by Kirk and ?ressler (1941). Using the indephenol method. they obtained on average of 9 mg. per 100 grams on two test runs of Montmorency cherries. The average value of 7.7 mg; per 100 grrms obtained in this study would be comporsble and indicates thet no cohydroescorbic said was present, for Poveck end Elve- hJem (1944) illustrate the close agreement in results obteined by the phenylhydrezine end indophenol procedures on fruits end vegetables containing only reduced ascorbic said. Although the ascorbic acid content of the rew iruit in- creased each day there was no corresponding increese in the canned fruit end losses due to canning varied from 44 to 83 per cent. Table I shows that immediately after canning the average loss in ascorbic acid was the some for cherriee packed by each method. This 6? per cent less rppeers to be somewhat higher then losses reported on tomatoes. ncElroy et el. (1939) "found e 6 per cent lose in esccrbie acid in hot-peeked tomatoes. during canning and Daniel end Rutherford (1936) reported e 21 per cent lose in coldnpeohed tometoes during processing. Ecs- eibly the high initial loes found in the ascorbic acid content of cherries occurred during the slow process of pitting. As will be discussed in the next section, the average closing temperature for the cold-peck cherries wee lOloF. with e range of 93-109°F.. and the everege closing temperature for the hot~pech cherries was 1360?. with e range of 99-174°F. The data on ascorbic acid content of the cherries do not in- dieete that heating to 140 to 1700?. destroys ascorbic ecid .338 be.» no venom 18 fl... .eerfleno use 38m 03. no veeem n 2. 2. 8. 8 0; n4 em a.» E. e «o emcee: 00 00 0... 8 0.." eta 0.0 0.x v.3 ewes-5. o.” o4 a.» a.» (mom a...” «A 0.x mtg 0.3 0.0 flu m.» .9..." 0.0 v 3 so 3 00 0:9. 0.0 s.» a.» 0.0 emcee: 0.~ 0.0 e.» ooze 0.5 «.9 a.» e.» fin 0;. 0.0 in ad in 0.0 a E. 8 am we can . a.” n3. v.» 04. omen->4 0d 94 04 ha o.m v.“ a.” 0.." o.m o.» 0.." 0.." arm 04 a4. a 2. 3 on .3 n4 0.0 05 0.0 03 emcee: 1 (a v.” oio ohm: tn (ole «J 04 0.0 03o. 0.0 «J 0.0 a.» 0.». «.0 H u u n e .3 .3 .me ,i. need no: seen 303 neon seen no!— neon non 300 «on 300 now 0.30 can 300 1 Fem eeuhem emcee: .533 n new: $5580 @555 Hence a 083m vogue haiku {W :33 039034 no need auee hem $33.30 3 9- 03.393 H was 338.5 mmazoz 0 fig 9e... Eommm .maomg 52-38 92 Abs at. 2 fizz o SESE .8 @200 and Dammooa l9 oxidsse es suggested by hirx and Tresslcr (1943). since the cherries conned by the hot-peck method did not heve a higher escorbic acid content; unless cs hirh end Tressler found, los- see by oxiietion occured during the stirring in of the sugor after heating. s. best penetration studies. Breliminery orperiments “ere carried out on the internal temperature reached in Jars of cherries during processing. In order to determine if cherries processed by each method eere subjected to best treatment ndezuete for satisfactory preser- vction, the internel temperature of the Jar contents wee ob- served during processing. Figure 2 shows the everege rise of internel tempercture during processing by each method. Fi- gures 3 and d illustrete the individual temperature rise in jers of cherries osnned by each method. It was necesssry to omit a few of the results. for final tenperctures sdch es 240° and lSOOF. were recorded. Eossibly such errors occurred in the rerdings from the potentiometer. Figure 2 shows thnt the average temperature reached at c the end of the processing period was 208 F. in the cold-peck fruit and 205°F. in the hot-peck fruit. The internal tempera- tures were in agreement with the nOBOF. internal temperature used by heynolds end heynolds (1929) for commercielly conned red sour cherries end well shove the minimum temperature of 1800?. recommended by Bigelow and Generon (193s) for ‘effeo- 20 mnomsmx woemumpou n2... teem BE. Hm Qtfié we Hmmumo a marvfimfihfiz sham no mafia. m .0: «Son menace on 63.9»?— 53 have: borne one 0.393. t 03255 5 25a. nu ow ma OH n o 0... 0H: 0H.- d a . - _ . q — . oz can cannons Moral—v.30 e and 3:."qu uomanoom .1. Ova and con 2H and 00d com OHN own 21 vowed mnwaaon op cesasaon span have: novue one ououon I moved“: aw onus mm muHmmmmo mo