? “ '1'. '; fl 7' 'fl " .3 7- :‘ _‘ fl‘flfm‘ v ! x .0 .. :- ‘1 L15; 0? :- L wan..- ; U 9.5a x. a ; .w , w). "’- -”- "3'73? ,2 1mm It: ""‘:r‘a',?:«i!=.} 7‘32“ «‘vafis‘“: l"3$\€CL\U£ " :‘KVAL‘ u“ I.\\(u.n.’\ PEEL! 'V:&~Q‘§_l‘u.‘u.u 31min fer flue Degree cf M. S. MICHIGAN STATE COLLEGE Salah-Eldin Mahmoud Lauffi 1951 Thisistooertifgthatthe thesis entitled presented by has been accepted towards fulfillment of the requirements for ° '1' degree in - -‘ name“; ' j. ~qu _ USE OF SUGAR, SUGAR SYRUP, AND ASCORBIC ACID IN FROZEN RED CHERRIES By SALAH-ELDIN MAHMOUD LOUTFI A Thesis Submitted to the School of Graduate Studies of Michigan State College of Agriculture and Applied Science in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Food Technology 1951 CHEMISTRY DEPT. _, _. . t”; Tim‘) 1;)“ . é»: , m L‘c'. ‘77 3 ACKNOWLEDGMENT I wish to thank Dr. C. L. Bedford for his help and guidance in this problem and in the preparation of this manuscript. I wish also to express my appreciation to Mr. Allan Crawford and Mr. W. R. Kays nho helped in the preparation of the samples. CA 2* 5911- TABLE OF CONTENTS PAGE INTRODUCTION . . . . . . . . . . . . . . . . . . . 1 REVIEW OF LITERATURE . . . . . . . . . . . . . . . 4 METHODS AND PROCEDURES . . . . . . . . . . . . . . 8 RESULTS AND DISCUSSION . . . . . . . . . . . . . . 13 SUMMARY AND CONCLUSION . . . . . . . . . . . . . . 22 APPENDIX . . . . . . . . . . . . . . . . . . . . . 24 LITERATURE CITED . . . . . . . . . . . . . . . . . 28 INTRODUCTION Red cherries are one of the most important fruit crops in Michigan. The average annual production during the recent years has been about 100,000 tons, which amounted to 50 per cent of the total production in the United States. Ninety-two per cent of this amount is annually processed for later use in pies or preserves; thirty-six per cent is frozen and sixty-four per cent is canned (13). Table I shows that the frozen pack of red pitted cherries has continued to increase in recent years, and that it is of considerable commercial impor- tance in Michigan. The major varieties used for freez- ing are Montmorency, English Morillo, and Early Richmond (11). In Michigan the Montmorency variety is the one most generally processed. In freezing red cherries it is important that the method used result in a product of maximum drained weight, good color, texture, flavor and appearance. Since most of the frozen red cherries are used in the bakery or preserve trade, dry sugar is generally pre- ferred to the syrup pack, to obtain maximum drained weight, or minimum of Juice. In this study, red cherries were frozen with dry sugar and sugar syrup, with and without ascorbic acid to determine the effect on the drained weight, color, sol- TABLE I BY REGIONS 1942-19491 POUNDS OF FROZEN, PITTED CHERRIES PACKED m , deeist3 v.34 Total 1942 25,655,882 12,503,090 3,660,912 41,819,884 1943 9,737,115 8,132,581 5,135,666 23,005,362 1944 18,007,037 24,042,753 13,009,159 55,058,949 1945 7,891,002 5,107,890 3,144,935 16,143,827 1946 24,591,742 52,843,091 10,626,568 88,061,401 1947 18,658,598 39,759,129 8,584,004 67,001,731 1948 26,395,599 52,869,582 8,531,518 87,797,599 1949 25,102,802 39,163,035 6,722,865 70,988,702 Average ers 1942 2 south of 19,505,097 to 1949. 29,302,643 Pennsylvania. 7,425,954 3 Michigan, Ohio and Wisconsin. 4 55.234,694 Pack Statistics, Nat. Assoc. Frozen Food Pack- New York, Pennsylvania, and one other plant Colorado, Idaho, Montana, Oregon, Utah, and Washington. uble solids in Juice and fruit, texture, flavor and pH of the fruit and Juice. Red cherries were held at room temperature after the addition of dry sugar or sugar syrup for 3 and 6 hours before freezing to determine the effect on the quality of the frozen cherries. REVIEW OF LITERATURE Marshall (14) reported that the frozen cherry in- dustry started prior to 1920 but there seems to be no. record of the first pack of pitted red cherries. Rogers (16) recalled that some pitted fruit was packed in bar- rels without sugar in 1921. These reports indicate that freezing of red cherries on a commercial scale began about or soon after 1920. Red cherries were frozen in barrels without sugar (14). The red mature cherries were harvested soaked in water, as in the preparation of the canned product, pitted, packed in barrels and frozen. This procedure, however, resulted in a product inferior to that obtained when dry sugar or syrup was used (7). The dry sugar pack which is used by the frozen pack industry started at Traverse City, Michigan, in 1922 (14). Dry sugar is preferred by packers of frozen cherries for the use of bakers and preservers, since the use of dry, it was thought, makes it possible to avoid the large volumes of liquid that would have to be handled if sugar in the form of syrup is added to the fruit (14). The dry sugar is added to the cherries by one of the following methods (14): (1) sugar and cherries are alternately added to the container; (2) sugar is placed on top of the cher- ries in the container; (3) half of the sugar is placed in the bottom container and half on top; (4) one third of the sugar is placed in the bottom, one third in the center and one third on top; or (5) sugar and cherries are mixed before packaging in a mechanical tumbler-type mixer. Tressler (17) found that if the portion of fruit to sugar is greater than 5 to 1 the color and quality may not be protected. Wiegand (19) reported that the loss in weight of some berries frozen with sugar in- creased as the ratio of fruit to sugar decreased and in other berries there was no continuous and regular in- crease. Diehl'EEIEI. (6) found that an increase in the concentration of cane sugar resulted in the increase in the amount of water extracted as shown by the increased percentage of soluble solids in the fruit. Marshall (13) reported that a dry sugar pack makes possible a maximum drained weight of product on defrosting. This is of importance to pie makers some of whom purchase on the basis of drained weight. Tressler (17) also found that the dry sugar pack resulted in great- er tissue shrinkage and a product of high drained weight. The use of syrup to aid in the preservation of color, flavor and texture in frozen fruits was introduced by CrueSs and others (3) in 1920. Cruess and Overholser (4) reported that at freezing temperature, sugar solu- tion modified the effect of freezing by decreasing the amount of cell destruction. Subsequent results have confirmed the fact that the addition of syrup has many advantages (2, 7, 8, 19) over a dry sugar pack. There is some difference of Opinion among investigators as to the concentration of syrup that is best. Joslyn (10) found 40% syrup to be satisfactory and Diehl (6) sug- gested 55-60 per cent for red cherries. Joslyn (10) found that variation in concentration of syrup even over a range of 10°. Belling does not markedly affect the quality of the product. Such variations were more de— tectable in flavor than in appearance. Diehl (6) re- ported that increasing the volume of syrup beyond that necessary to cover the fruit is to be desired. A syrup pack is used for cherries frozen for use as desserts. Cruess, £3 £1. (5) found that there was no relationship between syrup densities and drained weights. The drained pitted fruit weighed about 2.5 per cent less after freez- ing and storage for two weeks than at packing time. Ascorbic Acid Cherries are among the fruits which acquire a pe- culiar flavor and odor during freezing and thawing (9). Joslyn (9) stated that this may be due to anaerobic res- piration. The use of ascorbic acid as an anti-oxidant which helps in preserving color and flavor of many other frozen fruits is recommended by many investigators. Joslyn and Hohl (11) recommended its use for sweet cher- ries at the rate of 0.25 per cent by weight dissolved in 40° Brix syrup. But for Montmorency sweet and sour cherries they reported that there were no apparent ad- vantages in using ascorbic acid with a syrup pack. Strachan and Moyls (15) reported that ascorbic acid added at the rate of 120-200 mg. per 15 ounces of fruit and syrup gave satisfactory results and that after 16 months in frozen storage 80 per cent or more of the as- corbic acid was retained as biologically active vitamin C. METHODS AND PROCEDURES Mature Montmorency cherries were harvested, trans— ported to the laboratory in twenty-five pound boxes and soaked in water at 42° F. for eighteen hours. At the end of the soaking period the cherries were removed from the soaking tank and graded. The sound fruit was pitted and weight of pitted cherries, pits and Juice deter- mined. Representative samples were removed for determin- ation of tenderness, color, and soluble solids. The pitted cherries were packed in paraffined paper bags and dry sugar or sugar syrup added. For the ascorbic acid treatment the ascorbic acid was dissolved in water (2.5 gram per 100 ml.) and the required amount added to each package before sealing. Eight bags of each treatment were packed. The treatments used are summarized in Table II. The sealed bags were frozen at -20° F., and then stored at 0° F. Thawing The samples were thawed in hot water (1300-- 150°) to a temperature of 60° F. The dry sugar packs were rotated back and forth several times to dissolve the residual sugar. TABLE II CODE AND DESCRIPTION OF THE CHERRY PACK Composition Treatment COde of Fruit* Fruit sugar °r - oz. sugar syrup oz. 1-4 Dry sugar (5+1) 12% 2% I-B Dry sugar (4+1) l2 3 I-C Sugar syrup 40°B l2 4 I-D Sugar syrup 50°B 12 4 I-E Sugar syrup 55°B l2 4 I-F Sugar syrup 60°B l2 4 I-G Sugar syrup 60°B l2 5 II-A-l Dry sugar I-A (5+1) plus 150 mg ascorbic acid per pkg. II-A-2 Dry sugar I-A (5+1) plus 175 mg ascorbic acid per pkg. II-A—3 Dry sugar I-A (5+1) plus 200 mg ascorbic acid per pkg. II-F-l Sugar syrup 60°B (I-F) plus 150 mg. ascorbic acid per pkg. II-F-2 Sugar syrup 60°B (I-F) plus 175 mg. ascorbic acid per pkg. II-F-3 Sugar syrup 60°B (I-F) plus 200 mg. ascorbic acid per pkg. III-A-l Frozen immediately after packing (I-A) III-A-2 Frozen 3 hours after packing (I-A) III-A-3 Frozen 6 hours after packing (I-A) III-F-l Frozen immediately after packing (I-F) III-F-2 Frozen 3 hours after packing (I-F) III-F—3 Frozen 6 hours after packing (I-F) packed.— * 8 replicates of each of these treatments were 10 Drained Weights Drained weights were determined according to the U. S. Standard for Frozen Red (sour) Pitted Cherries (18). Soluble Solids The per cent of soluble solids of the syrup was determined with a Brix hydrometer and the Abbe refrac- tometer. For the determination of the percent of sol- uble solids in the fruit, the Juice was pressed out of 10 to 15 grams of drained fruit and the readings made with the Abbe refractometer. The pH Determination The pH values were obtained with a model H-2 Beckman pH meter using the same samples used for the de- termination of soluble solids in Juice and in fruit. Tenderometer Determination A method devised in the department (1) is used. The tenderometer values were obtained on 150 gram samples of pitted cherries, the readings were made on scale 2 of the tenderometer. 11 Color Determinations The color determinations were made according to the method described by Bedford (1). Three to four hun- dred grams of freshly pitted cherries or 100 grams of thawed cherries and their representative Juice were blended for three minutes, filtered first through stand- ard single gauge milk filter discs and then through Reeve Angel No. 812 filter paper. A representative ali- quot 3 to 5 ml) of the clear Juice was diluted to 50 ml. with distilled water and transmittancy determined at 515 mu with the Evelyn colorimeter using distilled water as a reference solution. The results were expressed as optical density. Transmittancy determinations were also made at 420 mu on those samples frozen with ascorbic acid and those held before freezing as it has been reported by Lee, gt a1. (12) that an increase in optical density at 400 to 420 mu is an indication of development of yel- low or brown color fruit Juice. Grading The grades were determined according to the U. S. Standard for Frozen Red (sour) Pitted Cherries (18). 12 Consumer Preference For this determination two samples of each treat- ment were thawed at the same time and Judged by a taste panel of eight members of the Horticulture Staff who are familiar with red cherry qualities. RESULTS AND DISCUSSION Experimental results were obtained from four samples of each treatment except the determination of consumer preference. For this determination another two samples of each treatment were thawed at the same time and Judged. The results are shown in the appendix tables 1, 2 and 3, and the average results of each treat— ment are given in Table III. Drained Weight This is of much importance to the frozen cherry industry as many pie makers purchase frozen cherries on the basis of drained weight. Marshall (14) and Tressler (17) reported that the dry sugar pack results in a prod- uct of higher drained weight than the syrup pack. The results obtained (Table III) showed no marked difference in drained weight between dry sugar pack and syrup pack when equivalent amounts of sugar were added. The drained weight, however, is affected to a certain ex- tent by the concentration of sugar. When dry sugar is added to the fruit in the ratio of 5+1, a higher drained weight was obtained than when the ratio was 4+1. Also syrup concentrations lower than 55°B resulted in lower drained weights. The decrease in drained weight was ALB" v."J" " W." '. ' ~ 14 TABLE III EFFECT OF DRY SUGAR AND SUGAR SYRUPS WITH AND WITHOUT ASCORBIC ACID ON THE QUALITY OF FROZEN MONTMORENCY CHERRIES N t D i s 11 i COlor pH Treatment Code W8. ratned oluble so ds ;30I? Score Grade 88288:- Optical Juice Fruit Density Fruit Juice 02. oz. % % ml. P.M.A. lbs./sq.in. 515mu 420mu Fresh 15.80 39.00 1.95 Dry sugar (5+1) I~A 15 10 1/4 45.2 22.80 102 81 c 49.00 8.05 3.27 3.20 Dry sugar (4+1) I-B 15 1/8 9 1/2 46.5 24.90 127 81 C 49.80 8.80 3.21 3.20 4 oz. sugar or syrup 40°13l (3+1) I-C l6 9 1/2 27.7 19.55 169 83 C 49.50 6.18 3.27 3.22 4 oz. sugar or syrup 5002 (3+1) I-D 16 10 1/2 32.4 20.75 135 83 c 49.70 6.35 3.27 3.35 4 oz. sugar or syrup 5508 (3+1) I-E 16 10 3/4 34.8 21.55 136 83 c 47.85 6.45 3.30 3.30 4 oz. sugar or syrup 60°B (3+1) I—F 16 11 37.6 22.55 130 83 C 47.00 6.53 3.29 3.30 5 oz. sugar or syrup 60°B (25+1) I-G 17 11 40.6 25.90 151 83 C 46.35 6.35 3.34 3.36 Same as(I-A) + 150 mg ascorbic II—A-l 15 1/2 10 1/2 44.0 23.50 110 85 A 50.35 7.97 5.46 3.30 3.34 Same as (I-A) + 175 mg ascorbic II-A-2 15 1/2 10 3/4 43.7 23.30 117 85 A 50.35 8.46 4.94 3.32 3.31 Same as (I-A) + 200 mg ascorbic II-A-3 15 1/2 10 1/2 44.8 24.10 119 85 A 51.00 9.23 5.16 3.32 3.31 Same as (I-F) + 150 mg ascorbic II-F~1 16 ' 10 1/2 37.9 22.50 142 85 A 48.50 7.56 4.72 3.35 3.35 Same as (I-F) + 175 mg ascorbic II-F-2 16 1/2 10 3/4 38.0 23.00 137 85 A 48.00 6.90 4.52 3.40 3.38 Same as (I-F) + 200 mg ascorbic II—F-3 16 1/8 10 1/2 37.6 22.30 144 85 A 48.00 7.10 4.66 3.40 3.38 Frozen immediately after packing III-A—l 15 10 1/2 43.7 25.40 95 81 C 50.70 8.35 5.46 3.30 3.30 Frozen 3 hrs. after packing III-A-2 15 10 1/2 45.4 24.70 105 80 D 52.00 7.75 6.02 3.29 3.30 Frozen 6 hrs. after packing III—A-3 15 1/4 10 1/2 43.4 25.50 118 79 D 54.00 8.24 6.10 3.31 3.27 Frozen immediately after packing III-F-l 16 10 3/4 37.3 23.30 139 83 C 50.00 6.95 4.72 3.30 3.34 Frozen 3 hrs. after packing III-F-2 16 10 1/2 36.0 24.50 146 82 C 53.00 7.02 4.93 3.30 3.27 Frozen 6 hrs. after packing III-F—3 16 10 1/2 35.3 24.00 147 81 C 53.00 7.10 5.16 3.32 3.30 l B = Brix. 2 Color given 13 points. 15 found to parallel the decrease in the concentration of the sugar syrup. Ascorbic acid had no effect on the drained weight and holding the product for 3 to 6 hours before freezing did not affect the drained weight of the thawed cherries. Drained Juice Volume The average drained Juice by weight of all treat- ment was found to be 42 per cent of the net weight of the frozen cherries. The Juice volume of the syrup pack was found to be greater than that of the dry pack due to the volume of water in which the sugar was added. In general the drained liquid volume was similar for all dry sugar packs and lower than in the syrup packs. Also the drained syrup volume tended to be greater in the treatments having the higher sugar concentrations. The data obtained showed a tendency towards increased syrup volume with longer holding times before freezing. The addition of ascorbic acid does not have any apparent ef- fect on the Juice volume. Soluble Solids The per cent of soluble solids in Juice was high- er in the dry pack than in the syrup pack. Table III shows that the per cent for 5+1 dry pack was 45.2 and in ' —9‘ 16 the syrup pack in which the same amounts of sugar were added but in the form of syrup was 37.6. There was a slight difference between the 5+1 pack and the 4+1 pack. The per cent of soluble solids in the 5+1 pack was 45.2 while in the 4+1 pack it was 46.5. In the syrup pack the total soluble solids increased with the increase in the concentration of the syrup used in packing. From Table III it can be seen that neither the addition of ascorbic acid or holding had any effect on the per cent of soluble solids in the Juice. There was an increase in soluble solids when syrup beyond that necessary to cover the fruit was used (I-G, Table III). Table III shows that there was no difference be- tween the soluble solids content in the fruit packed in dry sugar or in syrup pack when the same amount of sugar is added. In dry packs there was an increase in the per cent of soluble solids in the fruit when the ratio of fruits to sugar was raised from 5+1 to 4+1. There was a slight difference between the syrup packs. The soluble solid contents tended to increase with the increase in the concentration of the syrup used. Also when the amount of syrup was increased but at the same concentra- tion, an increase in the soluble solids content of the fruit was noticed. This can be explained by the in- crease in the absolute amount of sugar added by increas- 17 ing the volume of the syrup. Ascorbic acid had no ef- fect on the soluble solid contents of the fruit nor did the holding of cherries up to six hours before freezing. The tenderness of the fruit shown by the tender- ometer readings was similar for all treatments. The frozen product was tougher than the fresh fruit, the tenderometer reading for the fresh fruit averaging 39 as compared to 50 for the frozen fruit. Although there was no apparent difference between the toughness Of the dif- ferent treatments shown by the tenderometer readings, slight differences were detected by the taste panel. Samples of frozen syrup with ascorbic acid (II-F-2) were Judged to have the best texture, while cherries packed in 40° and 50°B syrup (I-C and I-D) were found to have the poorest texture. Cherries packed in 55°B and 600 syrup were found to be preferable to those frozen with dry sugar. Holding the product up to six hourse before freezing did not affect the firmness of the product. The results of the tenderometer readings and the results of the taste panel suggest that the tenderometer is not sensitive enough to measure the small difference in ten- derness or firmness in the frozen cherries. 18 Color The color intensity measured at 515 mu showed no marked differences between the dry sugar packs or be- tween the syrup packs of the same fruit-syrup ratio. However, in the syrup packs the color intensity was less, due to dilution. The addition of ascorbic acid had no apparent effect on the red color. There was an increase in the color intensity of the frozen products over that of the fresh product. No explanation can be given for this increase in color intensity at this time. It may be that during the freezing procedure, in the presence of sugar, leucoanthocyanins were converted to the red anthocyanin. In both the dry sugar and syrup packs without ascorbic acid held three and six hours be- fore freezing, there was a noticeable increase in the optical density at 420 mu indicating browning (Table III). The increase in optical density was slightly greater in the dry sugar pack than in the syrup pack indicating that the syrup pack Offered more protection against browning. No marked differences were found between the three levels of ascorbic acid used. Visual observations of the thawed cherries showed differences in the brightness of the red color and in browning. The cherries frozen in syrup with added as- corbic acid had a brighter appearance and less browning. 19 There were no differences observed in red color or in browning between the three levels of ascorbic acid used. The brightness of the red color decreased and the brown- ing increased in the following order: dry sugar plus ascorbic acid, syrup alone, dry sugar alone. There was less change in the syrup packed than in the dry sugar packed. The visual observations on the packs held be- fore freezing were similar to those found colorimetri- cally. There was less brightness of red color and more browning in the packs held for six hours than those held three hours before freezing. These differences were more marked in the dry sugar pack than in the syrup pack. Flavor When the thawed products were graded for flavor there was a disagreement about the flavor preference be- tween Judges. Two Judges preferred the oxidized flavor in the red sour cherries while others preferred the fresh flavor. When those who chose the red cherries were questioned as to their preference for the oxidized cherries they stated that these lots were more like those they normally purchased. The syrup packs with ascorbic acid were preferred over all other treatments. There was no marked differ— ence between syrup packs with different amounts of as- 20 corbic acid. Therefore the lowest amount added (150 mg ascorbic acid) was considered sufficient to maintain the fresh fruit flavor in the syrup packs. Next most desir- able were the dry sugar packs plus ascorbic acid. Packs to which 175 mg and 200 mg of ascorbic acid were added were preferred over the one containing 150 mg of ascor- bic acid. It was indicated that 175 mg of ascorbic acid was sufficient to maintain approximate fresh fruit fla— vor in the dry sugar packs. The syrup packs (60°B) were. I found superior in flavor to the dry sugar pack and the ~ rest of the syrup packs. In the packs held before freezing the most pro- nounced oxidized flavor was found in the dry sugar packs E held for 6 hours and the least in the syrup packs held I for 3 hours. Grading The frozen treatments were graded according to the United States Standards for frozen red sour cherries (18). The final scores and grades are shown in appendix tables 1, 2 and 3 and averages are shown in Table III. Dry sugar pack and syrup pack plus ascorbic acid were given A grades. The remainder of the packs were all graded down on color (Table III). The syrup packs were next and scored C, while the dry sugar pack was lower and 4.. 21 but also scored C. The rest of the packs were also giv- en 0 grade except the dry sugar pack which were held for 3 and 6 hours; they were given a grade of D, as they were given less than 14 points for color, which is the requirement for grade 0. The pH values obtained were similar for all treatments (Table III). SUMMARY AND CONCLUSION In this study the following conclusions were drawn: 1. Syrup pack is much better for freezing the red sour cherries than the dry sugar pack. 2. The most suitable concentration for sugar syrup was found to be 55—60° B. 3. For the dry sugar pack the ratio of fruit to sugar of 5+1 was found better than 4+1. 4. The addition of ascorbic acid at the rate of 150 mg per pound package of syrup pack is advisable to have nearest to a fresh flavor product. For dry sugar pack 175 mg of ascorbic acid per pound package was found sufficient to maintain the fresh flavor of the red sour cherries. 5. The red sour cherries should be frozen imme- diately after pitting and packing. If conditions in the plant prevent this, syrup pack is recommended to get the least browning and oxidized flavor. 6. The tenderometer is not sensitive enough to show any difference in texture for the different treat- ments. 7. The pH of the fruit and the Juice was not af- fected by any treatment. 23 8. The change in red color was measured by de- termining the optical density at 515 mu and browning by an increase in optical density at 420 mu. TABLE 1 Color Reading Grade factors Juice sol. Fruit Optical pH Ten- Treat- Net Drained Juice solids Total ment Wt. Wt. Vol. Siilds Density Juice Fruit dzggg'c l— Abignce Char- Score Grade Remarks Brix Abbe 515mu 420mu or Defects aCter I-A l 15 10 104 45.5 44.5 22.2 8.23 3.3 3.2 47 14 34 33 81 0 Lack of uniform- 2 15 10 1/4 94 45.6 45.6 22.2 8.23 3.28 3.2 47 14 34 33 81 C ity in color and 3 15 10 1/4 105 45 45 23.4 7.93 3.22 3.2 52 14 34 33 81 c considerable 4 15 10 1/2 103 45.3 45.5 23.4 7.93 3.28 3.2 50 14 34 33 81 C browning ' I-B 1 15 9 3/4 113 47.5 4718 25.4 9.02 3.22 3.2 51 14 34 33 81 0 Lack of uniform- 2 15 1/4 9 1/2 130 46 46.5 25.4 9.02 3.2' 3.2 50 14 34 33 81 C ity in color and 3 15 1/4 9 1/2 138 45.5 46 24.3 8.6 3.21 3.22 49 14 34 33 81 C considerable 4 15 9 3/4 128 46.2 46.3 24.3 8.6 3.2 3.22 49 14 34 33 81 C browning I-C 1 16 1/8 9 7/8 171 28.1 28.6 19.5 6.02 3.2 3.21 51 15 34 34 83 C Lack of uniform— 2 16 9 172 28.2 28.8 19.5 6.02 3.3 3.21 50 15 34 34 83 c ity but color is 3 l6 9 1/2 169 26.8 27.3 19.6 6.35 3.28 3.22 50 15 34 34 83 0 better and less 4 16 9 3/4 164 26.5 27 19.6 6.35 3.28 3.22 47 15 34 34 83 c browning I-D l 16 10 1/2 128 32 32 21.1 6.54 3.22 3.35 48 15 34 34 83 0 Better color but 2 16 11 118 32.4 33.1 21.1 6.54 3.3 3.35 49 15 34 34 83 C lack of uniform— 3 16 1/8 10 1/4 146 33 33 20.4 6.18 3.25 3.25 49 15 34 34 83 c ty. 4 16 10 5/8 147 31.9 32 20.4 6.18 3.3 3.35 53 15 34 34 83 C I-E 1 16 10 1/2 146 35.2 34.9 21.6 6.73 3.3 3.35 46 15 34 34 83 C Better color 2 16 11 1/4 128 33 32.8 21.6 6.73 3.3 3.35 50 15 34 34 83 C Less lack of 3 16 10 3/4 133 36.4 36.5 21.5 6.18 3.3 3.3 48 15 34 34 83 C uniformity 4 16 10 7/8 136 34.9 35 21.5 6.18 3.3 3.3 47 15 34 34 83 C I—F l 16 1/8 10 5/8 135 36.8 37.1 22.8 6.54 3.3 3.3 46 15 34 34 83 C Bright color and 2 16 11 128 37.7 38.3 22.8 6.54 3.3 3.3 47 15 34 34 83 C less lack of 3 16 11 128 37.7 37.9 22.3 6.54 3.25 3.3 48 15 34 34 83 C uniformity 4 16 11 130 37.8 37.8 22.3 6.54 3.3 3.3 47 15 34 34 83 C I-G 1 17 10 5/8 154 40.2 40.6 24.1 6.3 3.35 3.32 45 15 34 34 83 0 Bright color and 2 17 11 1/8 154 '39.1 39.6 24.1 6.3 3.32 3.32 46 15 34 34 83 0 less lack of 3 17 11 149 40.7 41.5 27.7 6.3 3.35 3.4 47 15 34 34 83 C uniformity 4 17 11 1/8 148 _40.4 40.4 27.7 6.3 3.35 3.4 47. 15 34 34 83 c 26 TMflE2 Color Reading Grade Factors Juice Sol. ~ Fruit Optical H T - Treat— Net Drained Juice Solids Sol. Density p aifi- _ Absence _ Total Grade Remarks ment Wt' Wt° VOl‘ . Solids Juice Fruit om- 001 of Char score Brix Abbe 515mu 420mu eter OP Defects acter II-A-l 1 15 1/2 10 104 42.1 42.7 24 7.97 5.46 3.3 3.3 49 17 34 34 85 A Light color 2 15 1/2 10 1/2 104 43.7 44 24 7.97 5.46 3.32 3.3 51 17 34 34 85 A Less lack of 3 15 1/2 10 1/2 120 44 44.3 22.9 7.97 5.42 3.3 3.38 51 17 34 34 85 A uniformity 4 15 1/2 10 3/4 110 45.3 45.5 22.9 7.97 5.42 3.3 3.38 5O 17 34 34 85 A II-A—2 1 15 1/2 10 1/4 128 43.3 43.7 23.4 8.5 4.94 3.32 3.32 50 17 34 34 85 A Bright color and 2 15 5/8 10 1/2 114 43.2 43.7 23.4 8.5 4.94 3.32 3.32 50 17 34 34 85 A less lack of 3 15 1/2 10 5/8 114 43.2 43 7 23.2 8.5 5.00 3.3 3.3 48 17 34 34 85 A uniformity 4 15 1/2 10 3/4 112 44.5 44 23.2 8.5 5.00 3.32 3.3 53 17 34 34 85 A II—A—3 1 15 7/8 10 1/2 115 45 45.5 25.4 9.3 5.16 3.32 3.3 51 17 34 34 85 A Bright color and 2 15 1/2 10 3/4 115 44.6 44.7 25.4 9.3 5.16 3.32 3.3 50 17 34 34 85 A less lack of 3 15 1/2 10 1/4 130 43 44.6 22.8 9.16 5.04 3.32 3.28 51 17 34 34 85 A uniformity 4 15 3/8 10 3/4 115 45.3 45.7 22.8 9.16 5.04 3.32 3.28 53 17 34 34 85 A Very bright II-F-l l 16 10 145 36.7 37.5 22 7.68 4.72 3.3 3.4 51 17 34 34 85 A color 2 16 10 3/4 134 37.1 37.5 22 7.68 4.72 3.32 3.4 50 17 34 34 85 A Slight lack of 3 16 10 3/8 146 37.7 38.3 23 7.48 4.69 3.4 3.3 ,47 17 34 34 85 A uniformity 4 16 10 1/2 144 38.5 39.5 23 7.48 4.69 3.38 3.3 46 17 34 34 85 A Taste no off flavor Very bright col- II-F~2 l 16 1/8 10 1/2 144 37.4 38.1 22.7 6.91 4.52 3.4 3.38 46 17 34 34 85 A or and slight 2 16 11 130 37.5 38.1 22.7 6.91 4.52 3.4 3.38 50 17 34 34 85 A lack of uniform— 3 16 1/8 10 3/4 134 37.2 38.4 23.4 6.91 4.55 3.4 3.38 47 ‘ 17 34 34 85 A ity 4 16 1/8 10 3/4 139 37.9 37.9 23.4 6.91 4.55 3.4 3.38 48 17 34 34 85 A Taste no off flavor Very bright col- II-F-3 l 16 1/8 10 1/2 146 37.7 38.3 23.1 6.91 4.66 3.4 3.38 46 17 34 34 85 A or and slight 2 16 1/8 10 1/2 150 36.8 37.5 23.1 6.91 4.66 3.4 3.38 47 17 34 34 85 A lack of uniform- 3 16 1/8 10 1/2 147 36.4 36.8 21.5 7.35 4.63 3.4 3.38 50 17 34 34 85 A ity 4 16 10 3/4 134 38 38.3 21.5 7.35 4.63 3.4 3.38 48 17 34 34 85 A. Taste no off flavor 26 TMflE2 Color Reading Grade Factors Juice Sol. ~ Fruit Optical H T - Treat— Net Drained Juice Solids Sol. Density p aifi- _ Absence _ Total Grade Remarks ment Wt' Wt° VOl‘ . Solids Juice Fruit om- 001 of Char score Brix Abbe 515mu 420mu eter OP Defects acter II-A-l 1 15 1/2 10 104 42.1 42.7 24 7.97 5.46 3.3 3.3 49 17 34 34 85 A Light color 2 15 1/2 10 1/2 104 43.7 44 24 7.97 5.46 3.32 3.3 51 17 34 34 85 A Less lack of 3 15 1/2 10 1/2 120 44 44.3 22.9 7.97 5.42 3.3 3.38 51 17 34 34 85 A uniformity 4 15 1/2 10 3/4 110 45.3 45.5 22.9 7.97 5.42 3.3 3.38 5O 17 34 34 85 A II-A—2 1 15 1/2 10 1/4 128 43.3 43.7 23.4 8.5 4.94 3.32 3.32 50 17 34 34 85 A Bright color and 2 15 5/8 10 1/2 114 43.2 43.7 23.4 8.5 4.94 3.32 3.32 50 17 34 34 85 A less lack of 3 15 1/2 10 5/8 114 43.2 43 7 23.2 8.5 5.00 3.3 3.3 48 17 34 34 85 A uniformity 4 15 1/2 10 3/4 112 44.5 44 23.2 8.5 5.00 3.32 3.3 53 17 34 34 85 A II—A—3 1 15 7/8 10 1/2 115 45 45.5 25.4 9.3 5.16 3.32 3.3 51 17 34 34 85 A Bright color and 2 15 1/2 10 3/4 115 44.6 44.7 25.4 9.3 5.16 3.32 3.3 5O 17 34 34 85 A less lack of 3 15 1/2 10 1/4 130 43 44.6 22.8 9.16 5.04 3.32 3.28 51 17 34 34 85 A uniformity 4 15 3/8 10 3/4 115 45.3 45.7 22.8 9.16 5.04 3.32 3.28 53 17 34 34 85 A Very bright II-F-l l 16 10 145 36.7 37.5 22 7.68 4.72 3.3 3.4 51 17 34 34 85 A color 2 16 10 3/4 134 37.1 37.5 22 7.68 4.72 3.32 3.4 50 17 34 34 85 A Slight lack of 3 16 10 3/8 146 37.7 38.3 23 7.48 4.69 3.4 3.3 ,47 17 34 34 85 A uniformity 4 16 10 1/2 144 38.5 39.5 23 7.48 4.69 3.38 3.3 46 17 34 34 85 A Taste no off flavor Very bright col- II-F~2 l 16 1/8 10 1/2 144 37.4 38.1 22.7 6.91 4.52 3.4 3.38 46 17 34 34 85 A or and slight 2 16 11 130 37.5 38.1 22.7 6.91 4.52 3.4 3.38 50 17 34 34 85 A lack of uniform— 3 16 1/8 10 3/4 134 37.2 38.4 23.4 6.91 4.55 3.4 3.38 47 ‘ 17 34 34 85 A ity 4 16 1/8 10 3/4 139 37.9 37.9 23.4 6.91 4.55 3.4 3.38 48 17 34 34 85 A Taste no off flavor Very bright col- II-F-3 l 16 1/8 10 1/2 146 37.7 38.3 23.1 6.91 4.66 3.4 3.38 46 17 34 34 85 A or and slight 2 16 1/8 10 1/2 150 36.8 37.5 23.1 6.91 4.66 3.4 3.38 47 17 34 34 85 A lack of uniform- 3 16 1/8 10 1/2 147 36.4 36.8 21.5 7.35 4.63 3.4 3.38 50 17 34 34 85 A ity 4 16 10 3/4 134 38 38.3 21.5 7.35 4.63 3.4 3.38 48 17 34 34 85 A. Taste no off flavor 2‘? TABLE 3 Color Reading Grade Factors Juice sol. 1 Ten~ . Fruit Optical pH Treatment NSE. Drfiined J32§° SOlldS Ssol. Density dig: Col- Absence Char~ 886:: Grade Remarks olids Juice Fruit ter or of acter Brix Abbe 515mu 420mu e Defects III—A—l 1 15 10 1/2 91 43.7 43.6 25.1 8.35 5.46 3.3 3.3 48 14 34 33 81 C Similar to IA 2 15 10 7/8 83 44.2 44.1 25.1 8.35 5.46 3.3 3.3 52 14 34 33 81 C 3 15 10 5/8 97 46.4 46.3 25.7 8.35 5.46 3.3 3.3 50 14 34 33 81 c 4 15 10 1/2 110 43.4 43.8 25.7 8.35 5.46 3.25 3.3 53 14 34 33 81 C III-A-2 1 15 10 1/2 108 46.7 46.8 24 7.75 6.02 3.3 3.3 50 13 34 33 80 D Browning was 2 14 3/4 10 1/2 103 46.3 45.8 24 7.75 6.02 3.28 3.3 51 13 34 33 80 D noticed and an 3 15 10 1/2 102 44.6 44.5 25. 5 7.75 5.98 3.28 3.3 54 13 34 33 80 D oxidized off 4 15 1/8 10 3/4 108 44.4 44.3 25.5 7.75 5.98 3.3 3.3 52 13 34 33 80 D flavor III-A-3 1 15 1/8 10 1/2 115 43.9 43.7 27 7 7.75 6.12 3.3 3.25 54 13 34 32 79 D More browning 2 15 1/8 10 1/2 120 44 43.6 27. 7 7.75 6.10 3.3 3.25 55 13 34 32 79 D and an oxisw 3 15 1/4 10 1/4 120 44. 5 44.5 23. 3 8.74 6.08 3.32 3.3 53 13 34 32 79 D dized off 4 15 1/4 10 1/2 115 41.6 41.4 23.3 8.74 6.10 3.32 3.3 54 13 34 32 79 D flavor III-F—l l 16 10 3/8 140 38.2 38.5 22.6 7.17 4.72 3.3 3.38 50 15 34 34 83 C Similar to IF 2 16 11 130 35.8 38.6 22.6 7.17 4.68 3.3 3.38 50 15 34 34 83 C 3 16 1/8 10 1/2 141 38 37.8 24 6.76 4.76 3.3 3.3 50 15 34 34 83 C 4 16 1/8 10 7/8 143 38 38.3 24 6.76 4.72 3.3 3.3 50 15 34 34 83 C III—F—2 l 16 10 3/8 151 36 36 25 6.45 4.93 3.3 3.25 55 14 34 33 81 C Slight brown- 2 16 10 7/8 142 35.9 35.7 25 6.45 4.97 3.3 3.25 54 14 34 33 81 0 ing and 3 16 10 5/8 142 35.2 35 5 25 7.64 4. 89 3.3 3.3 50 14 34 33 81 C slight oxi~ 4 16 10 1/2 150 36.8 36. 3 25 7.64 4.93 3.3 3.3 54 14 34 33 81 c dized flavor III—F-3 1 16 10 3/8 147 35.7 35.7 25 7.06 5.12 3.32 3.3 54 14 34 32 80 C Dark color 2 16 10 1/2 152 33.8 33.6 25 7.06 5.12 3.32 3.3 54 14 34 32 80 C More browning 3 16 10 1/2 145 35.8 35. 9 23.1 7.10 5.2 3.32 3.3 53 14 34 32 80 C and oxidized 4 16 10 1/2 144 35.9 35. 9 23.1 7.10 5.16 3.32 3.3 51 14 34 32 80 c flavor APPENDIX 4. 10. ll. 12. LITERATURE CITED Bedford, C. L., Personal Communication, 1950. French, Charles M., “Sugar plays a role in the frozen pack," Western Frozen Foods, 1-6, 7 (1940). Cruess, W. V., E. L. Overholser, and S. A. BJarn- son, "Storage of perishable fruits at freezing temperatures," Calif. Exp. Sta. Bul., 324:1-43 1920 . Cruess, W. V., and E. L. Overholser, "Freezing fresh fruits in cans," Canning Age, 6 (2) 97-99, 129 (1925). Cruess, W. V., A. Affifi, and I. G. A. Glozewsky, Frozen Food Ind., 46 pp. (1948). Diehl, H. 0., J. R. Mangers, C. R. Cross, and W. B. Bonney, "The frozen pack method of preserving berries in the Pacific Northwest," U. S. Dept. of Agr. Tech. Bul., 148 (1930). . Joslyn, M. A., and W. V. Cruess, "Freezing storage of fruit and vegetables for retail distribution in paraffined paper containers." Fruit Product 87, 912 (1929). Joslyn, M. A., "Why freeze fruit in syrup," Food Ind. 2. 350 (1930). Joslyn, M. A., and G. L. Marsh, "Observations of certain changes occurring during freezing and subsequent thawing of fruits and vegetables," Fruit Product J., 12-330-3 (1933). Joslyn, M. A., "The present status of methods for improving the quality of frozen fruits and fruit products,” Fruit Product J., 13-142 (1934). Joslyn, M. A., and L. A. Hohl, "The commercial freezing of fruit products," Calif. Agr. Expt. Sta. Bul. 103 (1948). Lee, F. A., W. B. Robinson, J. C. Hening, and C. S. Pederson, "Low temperature preservation of fruit Juices and fruit Juice concentrates," N. Y. Agr. Expt. Sta. Bul. 743 (1950). e 13. 14. 150 16. 17. l8. l9. 29 Marshall, R. E., "Some trends in the red cherries industry," Canner 104, 38. Jan. (1947). Marshall, R. E., Unpublished Book. Strachan, C. 0., and A. W. Royls, "Ascorbic, citric and dihydroxmaleic acids as antioxidants in froz- en pack fruits," Food Tech. 3 (10), 327-332 (1949). Rogers, A. J., "Cherries and how they are success- fully quick frozen," Fruit Product J., 20, 80 (1940). Tressler, D. K., and C. W. Du Bois, "No browning of cut fruit when treated by new process," Food Ind., 16, 701 (1944). . United States Standards for Grades of Frozen Red (sour) Pitted Cherries. Federal Register, June 18 (1949). Wiegand, E. H., "Experimental results on the pres- ervation of fruits and vegetables by freezing," Ore. Expt. Sta. Circ. 122, 3-13 (1937). ‘ W ".5 .4; .c ‘ L '... Q1 - . 1 ‘14:. .I.. ,e,,.-. - ' . I v 3 - ' 3’3“. J 7 . ,3 '\ . . 'J (.. -,: ‘. c. ' .n- .B H _. |. Q '.:\“(;'JL I I J .J r‘)l'y‘ t. v.1 . \I I I ‘ ‘.I ‘ 1",",_-' s f ¢ L893 Loutfi ”,9:- . '3 QNQM,“ :3574 I? A :'. ~1‘ ti " ‘ I " .1 n 31293 02446 7734 I I I I I I I I I I III MllllllllllllllHllllllllllllllllllllIltlllfilHlllllllllHIHI 31293 02446 7734