THE EFFECT OF HARVEST MATURITY ON THE i’ROCESSING QUALITY OF ELBERTA PEACHES {N MICHIGAN ~k,',.;' .. ;._. - “was 19: .419 Stigma 2::- s“. :5. ° "A“ ‘, T . 'ol" INN-3 ""{fij ' 34". a: ‘ ‘ .6 . ~." 3 . -r:.. ' a- I: I .‘ ' \' v. .r . - ‘ ' o‘kb.‘fl": ’:.\:£":L‘.\ I? ~ I“ . «a v.“ LamaU’a 5 QA '.’ f . a.“ :' . . , . 3 .. . ‘- . ‘1' :5 a «' ~ \.-1.. : m ‘c‘itm wm m-J .' .12. “5.1 ‘H -15. \st'rn“.$;‘d, ."f‘ I)ate 0-169 ' c . §\c'. I‘l‘ :" r: ‘ w‘r: ._ i. .. . l g; This is to certifg that the thesis entitled ‘4 A _.. H’ ‘ 7. ‘ . 4‘ ~ n t . , ‘ lqu..’l fi+q§~rv 1 fl' 1 _. JR. ' K. ‘WX 62.:3 '. 1.4%,. l ‘- ' t . ' :5“ lijt‘em.‘ I“e:,e.r’~“‘.e‘~ f 1. presented bg ,fif; :flwfir, .*r*?.'.'rf'-:.fy"; has been accepted towards fulfillment of the requirements for ‘ \ l J. _"_'_L__ degree in CM ,s .,l ’(‘rt(u' m n}“n'a ' P“4.. .‘ Majordrolessor . « THE EFFECT OF HARVEST MATURITY ON THE PROCESSING QUALITY OF ELBERTA PEACHES IN MICHIGAN BY Allan Edwin Crawford AN ABSTRACT 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 Approved (”‘511/211L5{4ZQTL4{;// C77 A study was carried out during the 1950 season to investigate the effect of maturity of Elberta peaches on the quality of the canned and frozen fruit. Eight trees were selected for uniformity of size, vigor and fruit load. The peaches were harvested at two day intervals over a period of 14 days. The fruit was har- vested in a manner that would not influence the rate of growth and ripening. From each harvest a sample of twenty peaches was removed for horticultural measurements. The remaining peaches were divided into three lots. One lot was kept as a control, the other two were treated with a sulphur dust, and a chlorine solution to prevent the deve10pment of brown rot during ripening. The fruit was ripened in a specially constructed cabinet, to confine the gaseous emanations of the fruit and to maintain the humidity. The temperature during ripening remained at approximately 72° F., and the relative humidity varied between 60 and 70 percent. When the fruit had reached canning ripeness (full yellow color) it was pitted and peeled. Six cans of each treatment were packed as halves with a hot 50 percent sugar syrup. Six pint cartons of each treatment were packed as slices (twelfths), to which was added 5 ounces of a 50 percent sugar syrup containing 175 mg of ascorbic acid. These packages were frozen and stored for 6 months. r- 1 ‘\ s \ Q 7 3‘ ‘3 v o. ‘ A. "l‘ ' ‘ II. .“c C ' A. - I The results of the measurements made on the fruit from each harvest indicated an increase in weight, diameter, and volume as the fruit matured. Pressure tests and ground color provided the most accurate method of determining maturity. The results of the tenderometer measurements indicated that this method could be used to measure the flesh firmness of peaches. The Elberta peaches which required from 7 to 4 days to ripen at room temperature (72° F.) and moderate relative humidity (60 to 70 percent) were of choice quality when canned and frozen. The fruit which required more than 7 days to ripen were light and had an astringent flavor. Those which required less than 4 days were soft and lacked the characteristic peach flavor. No conclusion could be drawn from the treatments of chlorine or sulphur in 1950 because of the low incidence of brown rot in that year. An off flavor was quite evident in the canned and frozen fruit which had been treated with these chemicals. THE EFFECT OF HARVEST MATURITY ON THE PROCESSING QUALITY OF ELBERTA PEACHES IN MICHIGAN BY Allan Edwin Crawford 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 .9 m43 Yea ACKNOWLEDGEMENTS The author wishes to eXpress his sincere thanks to Dr. C. L. Bedford, for his unfailing help, and guidance throughout the course of this study, and in the prepara- tion of the manuscript. The writer deeply appreciates the assistance given him by Dr. W. W. Aldrich, Messrs. W. F. Robertson, W. R. Kays, and H..A. Cardinell, without which.this study would not have been possible. Grateful acknowledgement is also due to the graduate students who assisted in the analysis of the samples. TABLE OF CONTENTS Page INTRODUCTION . . . . . . . . . . . . . . . . . . . l REVIEWOFLITERATURE............... 4 \«ETHODS AND MATERIALS. . . . . . . . . . . . . . . l6 PRESENTATION AND ANALYSIS OF DATA. . . . . . . . . 24 SUMTJARY AND CONCLUSIONS. . ... . . . . . . . . . . 45 LITEMTURE CITED 0 O O O I O O O O O O O O O O O O 45 INTRODUCTION Freestone peaches are one of the more important fruit crops processed in the state of Michigan. The variety Elberta represents half of the total annual peach production (8) which had a ten year average (1958-47) of 3,444,000 bushels (1). A1though.most of the freestone peaches are destined for the fresh.market, 20 percent of the production during the past four years, averaging 361,376 bushels (8) annually, were processed. In the past most of the freestone peaches were canned. However, the total increase, from.25,000 bushels frozen in 1948 to 140,000 bushels frozen in 1950, indicates a greater proportion of the peaches are being frozen. The chief factors which establish the quality of canned and frozen freestone peaches are: color, texture, flavor, and general appearance. - The most important of these factors is color. Pro- cessed peaches should possess a uniform, bright, typical yellow peach color. The uniformity of color developed during ripening is important, since a green color in the fruit flesh persists in the canned or frozen product, giving it a dull unattractive appearance. Difficulty of uniform ripening is experienced with early maturing varieties, however in the variety Elberta, the green color in the skin is the last to change to full yellow. If the fruit is allowed to ripen until the last trace of green has left the skin, a uniform product is more likely to result. To be of good quality, the fruit should be of firm texture, and free from objectionable fibrousness. The texture of the processed fruit is largely dependent on the maturity of the fruit at harvest, and to a lesser extent on the method of ripening. As the fruit approaches the tree-ripe condition, the texture becomes softer and the degree of fibrousness increases. Flavor is a characteristic which is difficult to define, and also there exists a wide variation between the tastes of individuals. Even though each variety has its own characteristic flavor, the maturity and the method used in ripening have a strong influence on the flavor of the processed product. The general appearance of canned and frozen freestone peaches plays an important part in their acceptability by the consumer. The freestone fruit must retain its original conformation, but is permitted to have a larger proportion of frayed edges, and free particles (rag) in the syrup, than its clingstone counterpart. The frayed edges and the suspended fragments in the syrup give the product an appearance similar to the home canned or home frozen fruit. The ease with which the fruit is pitted and peeled,determines the amount of frayed edges and "rag" in the syrup. Although these two factors are more or less dependent on the method of ripening, there is an indirect relation to the maturity of the fruit at harvest. At the present time in Michigan, the Elberta variety is the only variety of freestone peach, which nearly fulfills the above requirements. The greatest single factor which affects the quality of freestone peaches for the processing industry is the maturity of the fruit at harvest. This study was carried out during the 1950 season to investigate the effect of the maturity of Elberta peaches on the quality of the canned and frozen fruit. Measurements were made on the fruit from.each lot harvested in order to try to establish.limits for picking at the optimum.maturity. REVIEW OF LITERATURE Neubert and Veldhuis (27) reported that_the quality of canned fruit is markedly affected by the maturity of the peaches at harvest. There are numerous recommendations for determining the optimum picking stage of ripeness of freestone peaches for processing or the fresh.market. It is pointed out, however, by the above authors (38) that the data is limited to the area in which the study was made due to the varied response of peach varieties to climatic and soil conditions in the various areas. Culpepper and Caldwell (12) in an early study on peach processing, stated that "in every variety, there is a short rather clearly defined period in which the fruit is firm enough.to undergo processing, without disinte- grating, and yet have sufficient flavor to be palatable". They considered this stage to be the optimum.harvest time for canning peaches. Harvest Maturity It is reported (12) that climatic conditions, nutri- tional balance in the trees, and load of fruit upon the tree, are the chief factors which cause variations in the composition of the fruit at a given stage of maturity, from the same trees, from year to year. Blake and David- son et al (7) working with trees of opposite vigor, found that the fruit from trees of comparatively low vigor trees, were smaller, firmer at the same stage of development, ripened earlier and more uniformly than fruit from ex- tremely vigorous trees. The fruit from trees of high.vigor were larger, the undercolor remained green until past the shipping stage, and the fruit ripened unevenly with little red color. Coe (11) recommended different color standards and pressure tests, for trees in various stages of vigor and exposure of the fruit. Moon and Culpepper et a1 (25) found that unthinned trees were lower at all stages of maturity, in total solids, soluble solids, and total sugars. Caldwell and Culpepper (9) tested the suitability of fifty-eight varieties for processing and reported that rain during the ripening period caused the flesh to soften and prevented the develOpment of a full peach flavor. There have been.many studies conducted in an attempt to establish.methods for determining the maturity of peaches. These methods include pressure tests (3, 6, 11, 29), tenderometer (18), ground color (3, 6, 25, 29), flesh color (11, 15, 24, 29, 40), percent blush (29, 51), percent pit browning (29, 31), soluble and total solids (3, 9, 13, 29, 38, 40). Pressure Test. In 1925 Magness and Taylor (19) developed a pressure tester to measure the relative firmness of fruit flesh. This pressure tester has been modified for use with different fruit, including apples, pears, peaches, and plums (16). Blacks (5) developed a needle type pressure tester which had a diameter of 0.032 inch, which he recommended for use with very immature peach fruit. In 1930 Addoms et a1 (2) found that the cell walls of the peach consist of an intimate combination of cellulose and protopectin. She further showed that as the fruit ripens the cell walls become thinner due to a decrease in proto- pectin and cellulose. Blake and others (7) reported that with the use of a pressure tester, of the Magness and Taylor (19) type, with.a 0.187 inch plunger, they were able to get a decrease in resistance of the peach flesh which closely paralleled the decrease in protopectin and cellulose in the cell wall, found by Addoms (2). Haller (17) stated that "as the fruit matures and ripens, it usually softens first at the shoulder Opposite the suture, then along and opposite the suture, and lastly on the cheeks." Culpepper and Caldwell (12) felt that this resistance to pressure by the peach flesh was a very dependable index of firmness, and consequently, canning quality. Willison (40) and Morris (24) both felt that the pressure tests for maturity should be used in conjunction with the standards set for ground color. Allen (3) working with Elberta peaches in California, recommended an average picking ' pressure for the fresh.market of 12 to 14 pounds, when the readings were made with a 0.312 inch plunger, on unpeeled flesh. To obtain processed peaches of choice quality with good flavor, Neubert and Veldhuis (27) found that the fruit must attain a ground color of 75 percent yellow color and test 4 pounds with a 0.437 inch plunger on peeled surfaces. Neubert et a1 (29) in a later work reported that they were not able to get pressure test readings using a 0.312 inch plunger on unpeeled surfaces, that could be used as a limit to insure choice quality in either canned or frozen fruit, because the fruit be- came too soft. Tenderometer. The tenderometer is an instrument which.measures the force required to shear a substance which is placed in the instrument's chamber. The tender- ometer was primarily designed to measure the tenderness of peas (21). A modification of this instrument has been used to measure the firmness of calcium-treated apple slices (14). Lee and Oberle (18) obtained a high degree of correlation between tenderometer readings and organo- leptic tests with fresh peaches. They reported that readings between 60 to 70 and 17 to 25 represented the best stages for shipping and table ripeness, respectively. Ground Color. Ground color or undercolor has been used as an index of maturity for freestone peaches for the fresh.market (7, ll, 13, 15, 24, 32, 40). Similarly, it has been used as an index of maturity either alone or in combination with other indices, to determine the proper maturity for processed freestone peaches (25, 26, 27, 29). Upshall (32) reported that there was no better index of maturity in the orchard than the disappearance of the green from the ground color. When the green undercolor had changed to a straw yellow and the fruit had just begun to soften, Pacific Northwest peaches were at the optimum stage of maturity for canning (25). In a later paper (27) the same authors found that fruit which had developed 75 percent of their yellow ground color produced a canned product of choice quality. It was pointed out by Neubert et a1 (29) that although in actual practice ground color is the most useful index of maturity, it will vary from year to year in the same orchard. A number of color charts have been devised to measure the ground color of peaches (ll, 15,'29, 40). Haller and Harding (15) found that the apple color chart developed by Magness and Diehl (20) was more satisfactory than the color chart devised by Coe (ll). Flesh coigg. Neubert et a1 (40) and Coe (11) found that the flesh color is more highly developed than the skin color in the earlier stages of maturity, but they are nearly equal when the fruit is fully ripe. It has been reported (37) that in South Carolina, peaches for processing should be picked when the flesh color of the yellow varieties has started to turn, but before the fruit becomes soft ripe. Willison (40) working in Ontario, obtained a fairly high degree of negative correlation between flesh color and flesh firmness. Pit Browning. ISnyder (31) reported that browning of the pit surface, as a result of oxidation, provided a fairly constant index of maturity. This factor is felt to have wider applications by some authors (29). A tentative standard of 5 percent browning of the pit surface has been set to assure the fruit was sufficiently mature to develop good flavor during ripening (29, 31). Percent Blush. The same authors (29, 31) felt that surface blush was of little value as an index of maturity, and merely indicates the degree of exposure of the peach to the sun. Size and Weight. The relation of size and weight to yield is of considerable importance to both the grower and the processor. Coe (11) reported thatfin the four weeks prior to harvest, the peaches increased 39 percent in diameter, and the volume increased 125 percent. McMunn and Dorsey (22) obtained an increase in volume of 24.4 percent during the last week before optimum maturity. They also found that there was an increase from 47.8 to 93.7 percent of the peaches that were above 2.5 inches in diameter, during the same period. Fisher and Britton (13) reported a 24.8 percent increase in volume of Elberta 10 peaches in British Columbia. Bigelow and Gore (4) in 1905, found that the average gain in weight of a peach from the time of market ripeness to full ripeness was 8.93 grams, or an increase of 12 percent. Neubert and Veldhuis (27) reported an increase of 10 percent in the yield for every three days the fruit was allowed to remain on the tree. They also found that 100 fruits which required four days to ripen packed 5 more number 2% cans than 100 fruits picked six days earlier. Van Blaricom.and Musser (36) stated that twice as much labor was required to process peaches of 2 inch diameter than fruit which was 2.5 inches in diameter. They also reported an increase of eight cases per ton of fruit, when 2.5 inch.peaches were used rather than 2 inch. Color. It was found by Neubert and others (29) that the maturity at which the fruit was harvested did not influence the subsequent color of the canned or frozen A product. Texture. The above authors (29) reported that, in all cases, the texture of the canned fruit became softer as the fruit increased in ripeness at harvest. The Elberta peaches which required eleven days or more to ripen were undesirably firm to be considered as choice quality. The fruit which required 3 days to ripen resulted in a processed product of very soft texture. Neubert, Veldhuis, and Clore (25) reporting on work done in 1940, 1941, and 1942 11 reported similar results, except that the range in maturity which.produced a good texture was obtained from fruit which required 3 to 14 days to ripen. Flavor. As far as the flavor of canned and frozen peaches was concerned, no advantage was gained by leaving the fruit on the tree until it was three days or less from canning ripeness (29). The same authors reported that the best flavor in both the canned and frozen peaches, was obtained from the fruit which required six days or less to ripen. Culpepper and Caldwell (12), working with eastern grown peaches, found that as the ripening progressed there was an increase in sugar, and a decrease in acidity, and total astringency. They recommended that the fruit be left on the tree as long as was possible and yet be firm enough to withstand processing. Van Blaricom and Musser (37) are of the opinion that peaches in South Carolina should be picked when tree ripe to give an ideal canned or frozen product. Because picking at this stage pre- sented difficulties in handling, they recommended that the fruit be picked when the flesh color has started to turn but before the fruit is soft ripe. Moon and others (23) reported that, with few exceptions, thinned fruit was considered sweeter, with.a better balance of sugar, acid, and tannins, than fruit from unthinned trees. General Appearance. In regard to general appearance 12 of the finished product, no differences were noted in the appearance of the syrup or the condition of the fruit, that could be attributed to the maturity at harvest (25). Fitting and Peeling. Neubert et al (20) reported that in the maturity range covered by their experiments with.Washington grown peaches during the 1945 and 1946 seasons no differences were Observed in the freeness of the pits or in the ease of removal of the skins after steam peeling. Soluble Solids. "Soluble solids as determined by the refractometer are a good indication of the sugars in the peach" (37), and tend to be low when soil moisture is high, the converse is also true. It has been found by most investigators (4, 12, 13, 29, 30) that there was a general increase in the soluble solids of the fruit as the fruit matured. However, the increase in soluble solids is not a reliable indication of immature or mature fruit since the range between the two is so narrow. Total Solids. Culpepper and Caldwell (12) reported a general tendency towards an increase in total solids until 4 to 6 days after the shipping ripe stage, than a slight decline occurred in the soft ripe fruit. Neubert et a1 (29) reported a similar trend in total solids. 13 Ripening Neubert and Veldhuis (26) found that considering all factors, 75° F. was the optimum.temperature to ripen Washington-grown Elberta peaches. At this temperature the fruit attained a medium yellow color, reached a maximum flavor, and peeled easily. They reported,also, that small lots did not ripen at the same rate as those stored in large blocks, as is commercially practiced. They felt that this difference in rate was due to the accumulation of gaseous emanations about the fruit. It was shown by them that color development was retarded considerably when the fruit was ventilated. In an earlier study the same authors (39) found that cold storage at 31°, 37° and 45° F. did not improve the canning quality of the peaches. Results of work done in South Carolina (37) indicated that storage of peaches at 650 F. or loWer had no advantage over ripening peaches in ordinary storage. Loss in weight of the fruit during ripening is a factor that must be considered. It was found (25), however, that the loss in weight due to wilting was partially re- covered in the can, but as the wilt loss decreased the percent recovery of weight in can also decreased. Neubert, Schultz, Bedford and Carter (29) reported that wilt losses were only severe (22 percent) in fruit which required 9 or more days to ripen, and this fruit was too immature to give a choice quality product. 14 To prevent the loss of fruit during storage as the result of brown rot, Cardinell and Barr (10) conducted experiments with Michigan peaches during the 1948 season. They found that by dipping the peaches in a solution of "Hypo-chlor", containing 100 ppm of chlorine, for 15 min- utes, the percent of rot was reduced by four, over that fruit which received the standard packing house treatment of a sulphur dust. In the 1947 and 1948 seasons their limited tests indicated that the chlorine treatment reduced the loss from rot more effectively than the sulphur dust. Processing It has been reported by several investigators (12, 37, 41), working with eastern and southern grown peaches, that steam peeling peaches was inferior to peeling with a hot lye solution. However, no difficulty was encountered when peaches, grown in the Pacific Northwest, were steam peeled (39). Neubert and Carter (28) found that by treating with steam for 90 seconds, discoloration due to oxidation after peeling was effectively retarded. With.regard to pitting before peeling, the most common method practiced by the canners is to pit the fruit before peeling. Woodroof et al (41) stated that the objection to this method was that it incurred a greater peeling loss. They also stated that for frozen peaches they found that 15 by pitting after peeling the fruit retained all of its natural color around the pit cavity, and the slices were more uniform since there were fewer frayed halves. The problem of discoloration in canned Elberta peaches is not a serious one. The red anthocyanin pigment in the pit cavity tends to fade leaving the fruit a bright yellow with a yellow syrup. However, Neubert and others (29) report that discoloration of this type is both seasonal and varietal. In direct contrast to this, discoloration of frozen peaches, during preparation or thawing, is extremely serious. This type of discoloration (browning) is due to the enzymatic oxidation of the catechol tannins in the fruit (29). The fruit not only develops a brown unattractive color, but also an undesirable flavor. Although no entirely satisfactory control measure has been developed, addition of ascorbic acid to the syrup is the method most commonly used. Van Blaricom.and Musser (37) reported that concentrations of 100 mg of ascorbic acid per finished pint, was necessary for satisfactory control. They stated that the commercial practice in South Carolina was to use 150 mg per pint. WOodroof et a1 (41) working with Georgia- grown poached, recommended similar concentrations dissolved in syrups from 35° to 50° Brix. (1 METHODS AND MATERIALS The fruit was harvested from the Blood Orchard near Brighton, Michigan, during the 1950 season. Eight trees, approximately ten years old, were selected for uniformity of size, vigor, and fruit load. The fruit was harvested at two day intervals. The first picking was approximately two weeks before commercial harvest as estimated by the grower; experimentally this proved to be 12 days before they were actually harvested. The last harvest was completed as the fruit approached the tree- ripe stage. In order to reduce the influence of picking on the rate of growth and ripening each tree was picked successively and stripped on the second harvest. Approximately one hundred pounds of fruit was harvested at each picking. The peaches were picked at random to insure a representative sample. Immediately after har- vesting the peaches were transported by truck to the laboratory at East Lansing. On arrival at the laboratory, all cull fruit and fruit indicating splitting of the pit were removed. A random sample of 20 peaches was removed from each harvest for horticultural measurements and fruit description. The remaining fruit of each harvest were divided 17 into three equal lots. One lot was kept as a control, the other two were treatednwith.su1phur dust, and a 100 ppm chlorine solution, to prevent the development of brown rot. The three lots were placed in the ripening cabinet. When the fruit had reached canning ripeness (full yellow) it was removed, pitted and peeled using live steam for 90 seconds. Six No. 2 cans of each treatment of each maturity were packed as halves with a 50 percent sugar ' syrup. Similarly six pint cartons were packed as slices. To each carton was added a 50 percent sugar syrup con- taining 175 mg of ascorbic acid. The cartons were frogen and stored for six months. The treatments and the time required to ripen are summarized in Table I. Measurements and Descriptions The following measurements and descriptions were based on the sample of 20 peaches taken from each maturity. Weight. Each peach.was weighed to the nearest milligram. Ground Color. A numerical value was given to the ground color which was determined by the apple color chart developed by Magness and Diehl et a1 (20).’ Flesh Color. This was determined in a similar manner DESCRIPTION OF PEACH PACK 1950 TABLE I 18 Code Date Date Days to Treatment harvested processed ripen A 9/8 9/21 13 Control AS 9/8 9/21 15 Sulphur AC 9/8 9/21 15 Chlorine B 9/10 9/21 11 Control BS 9/10 9/21 11 Sulphur BC 9/10 9/21 11 Chlorine C 9/12 9/21 9 Control CS 9/12 9/21 9_ Sulphur CC 9/12 9/21 9 Chlorine D 9/14 9/21 7 Control DS 9/14 9/21 7 Sulphur DC 9/14 9/21 7 Chlorine E 9/16 9/22 6 Control ES 9/16 9/22 6 Sulphur EC 9/16 9/22 6 Chlorine F 9/18 9/22 4 Control FS 9/18 9/22 4 Sulphur FC 9/18 9/92 4 Chlorine C 9/20 9/25 5 Control GS 9/20 9/25 3 Sulphur GC 9/20 9/25 5 Chlorine H 9/22 9/26 4 Control H3 99/” 9/26 - 4 Sulphur HC 9/22 9/26 4 Chlorine 19 as was the ground color, with the apple color chart (20). Percent Blush. The percent of distinct blush, based on the total fruit surface, was estimated. Percent of Pit Browning. The percent of the total pit surface which had developed a brown color was approxi- mated. Pit Pigment. The shade and intensity of the red pigment surrounding the pit cavity was noted. Pressure Test. Pressure tests were made using a Ballauf tester with a 0.312 inch diameter plunger on peeled surfaces of the suture, back, and cheeks. The average readings for the cheeks were calculated and recorded. Tenderometer. The tenderometer, manufactured by the Food Machinery Corporation, was used to measure flesh firmness. All readings were made in pounds per square inch, on the number two scale. The number one scale was used when the fruit became very soft. In order to determine the best method of filling the chamber, both peeled and unpeeled fruit was used. In all cases except for the first harvest the methods of filling the chamber were as follows: a. Halves. Whole peaches were halved and pitted. One of the halves was placed in the chamber, cup down and stem end upwards. The reading for each half was recorded 2O separately, and the two averaged. b. Halves (two quarters). Two quarters selected at random from the 20 fruit sample were used. The two quarters were placed in the chamber longitudinally with the skin side up. Readings were made on both.peeled and unpeeled fruit. 0. Slices. This method superceded the use of single quarters since a wide variation in readings was obtained using the latter method. Whole peaches were halved, pitted and sliced into twelfths, 150 g samples were weighed out and placed in the chamber of the tenderometer. The use of unpeeled slices had to be discontinued, for the last two harvests, for it was not possible to slice the halves without considerable mutilation of the flesh. d. Chopped. Fruit that had been used for the horti- cultural measurements was put through a potato cutter having 0.375 inch square openings in the faceplate. A 150 g sample was placed in the tenderometer chamber. The use of unpeeled fruit had to be discontinued in the latter two harvests for it could not be cut without considerable mutilation. Ring SiZe. The size of each fruit was measured with the use of a standard fruit inspector's size guage. Circumference. This measurement was made to the nearest millimeter, at the point of greatest transverse 21 circumference. Diameters. The maximum.diameters from suture to back, from stem to apex, and from cheek to cheek were measured to the nearest millimeter. Split Pits. The percent of split pits was calculated on the basis of the total number of fruit harvested. Soluble Solids. The percent soluble solids of the fruit were determined with an Abbe refractometer. For this purpose a representative sample of fruit, used for the horticultural measurements, was blended in a Waring blender. The clear liquid was exPressed through a double layer of cheesecloth. Total Solids. A Braebender semi-automatic moisture tester was used to determine the total solids of the fruit. Ten grams of peaches were placed in each dish. Readings, at a temperature of 70° C., were made at 16 and 18 hours. The percent total solids were determined by subtracting the percent moisture from 100 percent. Ripening In order to control brown rot during ripening, the following treatments were carried out. One lot of peaches from each harvest maturity was dipped in a 100 ppm.chlorine (H.T.H. 15) solution for five minutes, and allowed to drain. 22 A second lot of peaches were dusted with sulphur (Koladust) using a small plunger type applicator. The third lot was untreated to serve as a control. Each lot was weighed and placed in a specially con- structed ripening cabinet and held at room temperature. The cabinet was built to simulate as closely as possible commercial ripening conditions. It was built of three- quarter inch plywood, and fitted with two tight fitting covers of the same material. The cabinet was of sufficient size so as to hold 12 half-bushel orchard crates. It was possible with the use of this cabinet to confine the gaseous emanations of the fruit. The temperature and relative humidity were recorded on a Friez hygro-thermo- graph. The relative humidity was checked four times daily with a hand aspirated psychrometer. When the fruit had reached canning ripeness, it was removed, weighed, and the wilt and rot loss calculated. Processing The peaches were halved, pitted and steam treated for 90 seconds, then cooled with cold water sprays, and hand peeled. Six No. 2 cans of each treatment were packed as halves, to a fill in weight of 15 ounces. A hot 50° Brix syrup was added and the cans exhausted for 7 minutes in hot water and closed at a temperature of 160° F. The cans 25 were processed for 20 minutes at 212° F., cooled, and stored at 55° F. for six months. Six pint cartons were each packed with 12 ounces of sliced peaches (twelfths) and 5 ounces of 50° Brix sugar syrup containing 175 mg of ascorbic acid. The packages were frozen at --100 F. and stored for six months at 0° F. Evaluation of Product The canned peaches were graded according to the U.S. Standards for Grades of Canned Freestone Peaches (53). The drained weight, syrup volume, soluble solids and pH of the syrup were determined. The frozen peaches were thawed in hot water (140 - 150° F.) to a temperature of 68° F., and graded according to the U.S. Standards for Grades of Frozen Peaches (54). The drained weight, and volume of syrup were determined. The soluble solids in both the fruit and the juice were determined with a Brix hydrometer and an Abbe refractometer. A Model H-2 Beckman pH meter was used to determine the pH of the syrup and the fruit. A consumer preference study was bonducted in whiCh members of the Department of Horticulture scored duplicate samples of both the canned and frozen peaches. The scoring was based on color, flavor, texture, and general appearance. PRESENTATION AND ANALYSIS OF DATA Horticultural Measurements The results obtained from the horticultural measure- ments are based on the average of the individual measure- ments of the twenty peaches selected at each harvest. The results are summarized in Table II. Weight. Since the measurements were not made on the same fruit throughout the harvest period, an error in sampling was introduced. It was not possible, there- fore, to determine the daily increase in weight. How- ever, within the limits of the error, it was possible to calculate.an average overall increase in weight during the 14 day harvest period. This increase was found to be 36.4 percent of the initial weight, which is equivalent to that found by Neubert et al (29). From the standpoint of both the grower and the pro- cessor, it is advisable to leave the fruit on the tree as long as possible to obtain the maximum yield. From the data in Table II there appeared to be only a slight increase in weight after the sixth harvest. It would appear that there would be a negligible difference in yield if the fruit was picked 4 days before canning ripe- 25 eons somesaa Ama\sv eons sms.o * n m.» a H.m H.m m.m s.e n Aeeeomoev passe Haze a e. u o m. H.m e.H ms.o Assesseev spam pfiaem .608 On. odofi OP .69: on assess semaq phase .ssseos assess pemfiq _ssaeoa semen newsman pam mm.ss mm.em oo.na ms.ea mH.ma mm.m mm.m o Apeoosmav mnseaose nae ++ 4s. e ms.n ms.n mm.m s.m m soaoo amass saw.m *mH.o *em.ea em.sH we.ma om.ma mm.sfl ow.mH emssops scene *mH.m ame.m wan.ma mw.ea no.ea ms.ma me.sa u m emcee wom.m *mm.m smo.ea em.e~ an.ma em.ea eH.sH. a a scone amn.m *mm.e sew.s se.m sm.o mm.HH HH.eH ms.ma museum amo.e *me.m was.m e.m em.m mm.0a ms.na se.ma seem AmQHV pmep casewoam on.o ma.m se.e Ho.o om.o om.e ma.e ne.m amuse Hme ms.m mm.m as.m es.m os.m se.m me.m HaeHeSpameou oswe ne.e ss.o me.e se.o mm.o oe.e ea.o oaspsm Amaov 9308me no.mm ne.am mm.sm mm.om em.am ms.om mm.om mm.oa Amsov ooemonssowHo Hm.m mm.m sm.m os.m ms.m mo.m as.m em.m Assay swam mesa .69: Op .608 On. 0.005 .668 0». Hana senses Haze _ssaeoa assess assess on Haze Haze emsfln so oeeem n.am m.on, m.mH .mm e.eH a.» n.e m.m Anemonoev emsam +o.e Amo.e ma.n m.m me.m m m N Roses noaoo assess mm.moa em.sea Hm.mea sa.ssa ne.mma em.msa Hm.mea H.sma Asses pawns; mm\m om\m ma\m ea\m eH\m ma\m oa\m m\m psosowsmsos no 09mm. smashes ao open mBHDmm NEH/Hg mo magma/um ZO QMmdm mazggmg MBHmdeE awe/ma HH mugs 26 ness while the fruit was sufficiently firm to withstand Ground Colog. The ground color of the fruit became yellower as the fruit advanced in maturity. From the data in Tables II and VII the fruit which had passed color number 2 on the apple color chart (20) ripened to give canned and frozen peaches of good color, texture, and flavor. The fruit which had surpassed color number 4 resulted in a canned product which was slightly soft, and the frozen peaches had a slightly insipid flavor. Since the ground color is extremely variable from season to season and from orchard to orchard, no limits for harvesting the fruit can be set on the basis of the data obtained during the 1950 season. Flesh Color. At all stages of maturity the flesh color was more advanced than the ground color. Elberta peaches which have sufficiently yellow ground color for processing will give canned and frozen peaches which will have a good yellow peach color. Percent of Blush. Observations during the 1950 ' season indicated that this percent depended entirely on exposure to the sun, and in no way gave an indication of maturity. Percent of Pit Browning. As the peaches advanced in maturity there was a definite increase in the area of 27 brown color on the pit surface. It was not possible to ascertain whether or not this factor could be used as an index of maturity because of a wide variation in the readings. Pit Pigment. The variation in the shade and intensity of the pit cavity pigment was from light to medium red throughout the harvest period. In no instance did the data indicate a relationship between this factor and the maturity of the fruit. Pressure Test. The results of the pressure test in- dicated a progressive softening of the flesh as the fruit advanced in maturity. It was not possible to determine which method of testing was the most accurate since there was a high statistical correlation between all three methods. It was found, however, that by averaging the readings of the peeled cheeks a greater range in maturity could be tested with a 0.512 inch plunger before the fruit became too soft. Tenderometer. The use of the tenderometer for de- termining flesh firmness,and indirectly maturity, appears to have promise. The values obtained with the tenderometer closely parallels those obtained with the pressure tester. The data in Table III indicates that there was a consider- able reduction in the flesh firmness of the fruit that was harvested on and after September 18. This reduction 28 m.oa secs 009 o.mH seem ooe H.ma m.on o.s n.mn mm\m o.eH seem ooe e.mH show 009 s.s m.mn m.e n.en om\m m.mn s.me m.HH «.mo o.mm m.oe m.e o.H¢ ma\m o.mm o.ms e.so n.ooa m.se n.ae m.mn «.me ea\o s.om m.om H.me n.mm H.Hm s.em m.me e.sm ea\m e.mm o.ama m.mm H.mea s.me o.em o.sm e.oe ma\m s.HmH m.esa . . m.mm H.sm s.se m.noa oa\m .nea a u a u n a c m\m doaoom umaoomsb doaoom doacodab noamom Umaoomflb. doaocm Umaoemab coquno mooHHm Amaopamsv NV mobdmm mobflwm camp 4 pmo>awm message weaaaam no scenes MOZHndmm mmamzommmzma ma¢ HHH mqmda 29 was not detected with the pressure tester since the fruit had become too soft. Although sufficient statistical data was not available to determine which method of filling the tenderometer chamber was most accurate the use of peeled fruit gave a wider range of consistent readings. The inconsistency of the values obtained with the use of unpeeled fruit was more noticeable particularly after the flesh had begun to soften. On the basis of the 1950 data peeled halves which had an average tenderometer reading to 45 or less ripened to give canned and frozen peaches of good quality. Hing Size and Circumference. There is a general increase in ring size and circumference as the fruit ad- vances in maturity. In both cases the average overall increase was 10.6 percent. Although neither of these measurements could be associated with the stage of maturity, they did indicate the general size of the fruit. Diameter and Volume. There was an average overall increase of 9.9 and 8.7 percent in the diameters of the cheek and suture, respectively. The percent increase in size of the longitudinal diameter was 5.2 percent. The final swell of these Elberta peaches resulted from an in- crease in the cheek and suture diameter, rather than the longitudinal diameter, as was reported by Neubert and others (29). 50 The average volume of the fruit from.each harvest was calculated. The formula 4 TT-r3 was used in the calculations, in which the value for the radius was determined from the average of the cheek and suture di- ameter, Table IV. The volume increased by 31.6 percent during the 14 day harvest period. However, the figures indicate that there was relatively little increase in the volume after the September 14th picking date. The correlation coefficient between volume and weight was + 0.963. Indicating that there is a close association between volume and weight as the peach matures. Split Pits. The percent of split pits at each harvest was of no value as an indication of the maturity of the fruit. Total and Soluble Solids. The values obtained for the total and soluble solids of the fruit at the different stages of maturity are tabulated in Table V. The total solids were of no value in determining the maturity, due to the variations between harvests. The data indicated a slight increase in the soluble solids of the fruit as the maturity advanced. However, the range of values was so narrow that no attempt was made to define what limits would indicate optimum maturity. TABLE IV AVERAGE VOLUME 0F FRUIT AT EACH HARVEST Date of Average Volume Increase harvest diameter of fruit in volume ' (cms) (cc) (percent) 9/8 5.94 109.72 9/10 6.27 128.82 17.4 9/12 6.56 154.70 22.7 9/14 6.46 141.15 28.6 9/16 6.21 ‘125.58 14.2 9/18 6.57 148.47 55.5 9/20 6.50 145.79 51.0 9/22 6.51 144.45 51.6 TABLE V AVERAGE OF TOTAL SOLIDS AND SOLUBLE SOLIDS Date of harvest Total solids Soluble s0lids (percent) . (percent) 9/8 15.75 9.6 9/10 15.65 8.7 9/12 15.41 10.55 9/14 15.77 , 11.45 9/16 15.12 10.08 9/18 15.67 11.80 9/20 14.55 10.75 9/22 15.52 11.02 53 Ripening The temperature of the ripening cabinet remained relatively constant at 72° F. during the ripening period and the relative humidity varied from 60 to 70 percent. The length of time the fruit required to ripen was directly pr0portional to the loss in weight due to wilting (Table VI). The peaches which required 15 days to ripen lost an average 0f 12.5 percent of their initial weight, while the fruit which ripened in 3 to 4 days lost approxi- ‘ mately 4 percent of their fresh weight. The loss due to wilting was reduced considerably in the fruit which re- quired 7 or less days to ripen. There was no indication that the chlorine and sulphur treatments influenced the loss in weight. It was not possible from the 1950 results to conclude which treatment, if any, was superior in preventing the development of brown rot during the ripening period, Table VI. This may be explained by the fact that the occurrence of brown rot in the orchard from which the fruit was harvested was very low. There did appear to be some in- fluence by the treatments on the development of color in the fruit during ripening. The fruit which had been treated with chlorine had a more intense yellow ground color than either the sulphur or tne non-treated peaches. It was also noted that in each.maturity lot the ground color of the sulphured fruit was not as highly developed 34 TABLE VI LOSS DUE TO WILT AND ROT DURING RIPENING Percent Percent Code Treatment Date of Days to loss in loss in harvest ripen weight due. weight due to wilt to rot A Control 9/8 15 15.5 0 AS Sulphur 9/8 13 12.6 0 AC Chlorine 9/8 15 11.6 0.7 Ave. 12.5 B Control 9/10 11 11.9 0 BS Sulphur 9/10 11 9.7 0 BC Chlorine 9/10 11 11.6 0 AVG. 110]. 0 Control 9/12 9 11.9 0 CS Sulphur 9/12 9 10.4 7.4 CC Chlorine 9/12 9 15.9 4.8 Ave. 12.0 D Control 9/14 7 7.3 3.9 DS Sulphur 9/14 7 5.4 0 DC Chlorine 9/14 7 6.0 1.6 AVG. 6.2 E CODtI’Ol 9/16 6 5.2 205 ES Sulphur 9/16 6 5.6 '1.2 EC Chlorine 9/16 6 11.5 0 AVG. 7.56 F Control 9/18 4 3.7 3.7 FS Sulphur 9/18 4 4.1 3.9 ' FC Chlorine 9/18 4 4.3 2.6 Ave. 4.0 G Control 9/20 3 4.0 1.2 GB Sulphur 9/20 5 5.5 0 G0 Chlorine 9/20 5 4.4 0 Ave. 309 H Control 9/22 4 5.0 0 HS Sulphur 9/22 4 3.7 0 HC Chlorine 9/22 4 9.2 0 AVG. 505 35 as the chlorine or non-treated peaches. These gradations in color were not apparent in either the canned or frozen fmito Evaluation of Processed Peaches The results obtained during the 1950 season are presented in Tables VII, VIII and IX. 2229;, The peaches which required more than 9 days to ripen were slightly lighter in color than those har- vested at‘a later stage of maturity. There was no apparent difference in the color of the chlorine or sulphur treated peaches as was the case in the fresh material. Some dis- coloration due to oxidation was observed in the frozen fruit, however, it was not general, nor could it be related to any stage of maturity. Flavor. The fruit which required more than 9 days to ripen had a distinct astringent flavor. The best flavor was obtained in the fruit which required between 7 and 4 days to ripen. The peaches requiring less than 4 days to ripen lacked the characteristic peach flavor. The fruit which had been treated with chlorine and sulphur developed objectionable off flavors which could be readily traced to the initial treatment. These off flavors were not as pronounced in the frozen samples but were readily detected. Since the fruit was not washed before 36 mooHHm mo msfissoam .npcflom ma eo>fiw aoaoo a: \v mmesemaa mafisano pmmm amp H * .aoHoo poem .pmon ,aahnmuam .eoesau d eooasozoam whoa .UoonSOSCam mmoa nopmam .oas newer neon aapemaam ¢.aoHoc Boaaoh_E5HUoS e om\o mm\o m .aoaoo doom .hmsfiapn .eooa50aoam * on 0p meson .oaa nmoa ao>wam .oas -raop neon sanemaam arson neon haeemeam 4 .soeeau nosou oooe 4.eoHoo soaaoa senses n nm\o om\o u .eoom oadpxoa .moow ao>mab .oadpxop Sham .mooaam seeps nomad .ao>ddm Uoow , rem -Hao ho senses a 4.noaoo soaaos shapes 5 mm\o ma\o a 2: .thpxop Sham .oadpxop use .aopmdm meow a .eoaoo .eosean noon ¢.eoaoo season assess o mm\o oa\o m toHSpKop Eaflm .oHSpNop was .ao>wflm doom 2 .eoaoo .eossaa oooo a.noaoo soaaoh senses s Hm\o eH\o m .mhduxop swam .oaapxop Sham .aoaoo Boaaoh .ncaoo BOHHoh named spouses reuse spouses a .sossau ease 4.5:omnenues easemeam o Hm\o mH\o o .oaspxop snag .oaSpNop swam .aoaoo soaaoh .aoaoo woadoh reuse spouse: unmua enouaep ¢.unomeanues aauemaam a .eossau heemuasree Ha Hm\o oa\o m .seau .oasbxop Shah pmmsoEOm oaspxoa .poaoo soaaoh .poaoo scaaoh remea spouses named speedup . ¢ .nossau ruomuanuee 4 .eossau puomuasuea ma Hm\e m\e a scram unnamed couoam scram ushered moanmo woman on mommoooam unopasn .<.z.m no greased .4.s.m no greased when no ease no open oeoo 909852 mmmoemm sausage zmnomm nz<.mmzz¢o mo madame has wquaed HH> mamas 37 pitting and peeling, washing before peeling might have prevented the develOpment of these objectionable flavors. Texture. A progressive softening of the canned and frozen peaches occurred as the fruit advanced in maturity at the time of harvest. The peaches which required 4 to 7 days to ripen were considered to have superior texture. However, in the frozen peaches, some of the judges preferred the firmer texture of the fruit which had ripened in 9 and 11 days. In both cases, however, fruit requiring less than 4 days to soften produced canned and frozen fruit that was slightly soft. The brown rot treatments did not affect the texture of the canned and frozen peaches in any way. General Appearance. The stage of maturity did,not affect the general appearance of the canned and frozen fruit. All the treatments were free from excessive frayed edges and "rag" in the syrup. The ease with which the fruit peeled after 90 seconds of steam could not be related to the maturity at which the peaches were harvested. Drained Weight and Syrup Volume. Tables VIII and IX show that as the maturity of the fruit advanced there was a decrease of drained weight and an increase in syrup volume in both the canned and frozen samples. This trend is similar to that reported by Neubert et a1 (29) in which the fruit that had lost a larger proportion of their 38 so.n new s.nm m\n ea e mm\e om eo.n Ham H.nm m\fl ea 5 om\o on mo.n nee 6.5m ea 5 ma\o on mo.n mes H.em e\a ea 5 oa\o om mo.n oom n.om ea s ea\o on Ho.n sea m.nm ea e maxe oo oo.n nos m.om e\a ea Ha oa\o om on.n and n.mm m\H ea ea m\o oa . eoaaaa o:HAOH£o os.n Sam 5.5m e\H me e mm\o mm mo.n eon e.em m\n me n om\o we ne.e ooa 6.5m m\H ea 5 ma\o me eo.n and 0.5m ea o oa\o mm oo.n sea o.nm e\n ma s ea\o ma so.n com H.6m e\a ea 6 ma\o no no.5 one menu ea Ha oa\o mm oo.n one s.em e\n ea ea e\o we serene grandam ms.n one m.nm m\a as e mm\o m os.n emu 6.5m e\a me n om\o o mo.n sea m.em ea 5 ma\e a no.n oom 0.5m e\e be e ea\m m mo.n oom s.nm e\n we s ea\m n no.» pea m.nm ea 6 ma\o o no.» are o.nm m\H ea Ha oa\o m 06.9 and n.nm m\a ea we m\m 4 gamma “Hay Apnooaoav Amuov semen on unobawn no mm magma no magma we newer: when mo “0 open coco CESH0> meadow oHQSHom doafieaa aehsfiz mmmowmm 48mmmqm QflZZdU 20 NBHmbB¢2 Bmm>mdm mo Bommmm HHH> mqmda 39 oo.o oo.o one o.mm s.oo e\a HH 5 mm\o om oo.o oo.o ooa o.am o.om o\H Ha o om\o oo oo.o os.o one o.om o.em o\a Ha e oa\o ea oo.o os.o one s.oa o.om «\H Ha o oa\o om oo.o es.o oma o.mm o.om e\H HH 6 ea\o on n as.o see u m.om e\o He 6 mH\o no u as.o oaa u o.om o\o Ha Ha oa\o on s oe.o oea u s.om e\a ma oH o\o o2 mommam oceaOHzo mo.o as.o ooH s.oa 6.6m o\s ea 5 mm\o mm oo.o os.o ooa o.om e.om o\s 0H o. om\m mo oo.o so.o nee o.oH o.sm o\s ea 5 oa\o on oo.o oo.o one s.oa m.om e\o oa o oa\o mm oe.o oo.o HoH m.mm o.oo Ha s ea\o on oo.o oo.o ooH o.oa o.om m\a Ha o ma\o no oo.o oo.o was o.om H.om o\o Ha Ha oa\o mm oo.o so.o one o.am o.om m\H Ha oH o\o o4 dopmsm aSSdHSm os.o oo.o mos m.om o.om as e mm\o m oo.o ou.m eoa o.om o.om «\H OH o om\o o mo.o os.o oea o.om o.sm o\s ea 5 oa\o a mo.o ou.o cod o.Hm o.om o\a Ha o oa\o m oo.o ou.o mod o.oH s.om e\o ea s ea\o o oo.o os.o one o.mm s.sm e\H HH 6 ma\o o oo.o ms.o sea o.om o.om m\H Ha Ha oa\e m oe.o os.o one o.om e.om m\a Ha oH o\o 4 pmwhm, daawm AHSV nasah[, asamm Annoy heads on pnepawa mm maybe no Apaooaoav uzwaoe whom no no open oeoo ofidao> mUHHOn cannaom eocawan nonasz mmmodmm dammmqm ZMNOmm zo MBHfiDBdE Bmm>m. '1 ’ 2 , l .4, ‘ I .fi . K I h - ‘I' f“-'."’L"‘*""' "\ .‘x - ~ ‘ C V' I'Y : ' _ ‘ a - ’ !. up 1f . c ‘ , . .1 _ .’. .’ (I n. ; ' . '4'“. .P.‘ " | i ' 'I ' ' v ”‘3 “-4 xx *4 » 2:” -I. 4. , . 1 "5: "it.“ wily: 4'3.‘ 5;?" ’ ‘ ‘P- '9 f.“ d 'I)‘\ ‘1.- ‘j" 2"." ”3.1 "1 If" \ ' "‘ 9". ~‘..\ . " 3' at ~, - ‘ _ ‘ " \éf‘ 4‘ 14.737)" 16 " H ”'1 l ‘ Q J K‘ .- ; q '. <8 I’m". ‘.‘<-( w-"A-I ’J‘. ‘ ‘wb \ I( o‘ - “P's." n -J. A 'L‘ — .n ’ . “g, b-(‘fi "' , I?» ,. n a; ,--r as. ‘ . -I‘,. r ”f; .44. ' §-.,A:/ ,r "t .{n ,3 \ ”fir. I '_ c}, y '3 ‘ . " I I' s L e "I .1 5" e; r u ““254 #- 4r -- "r: .2 't. 7‘5“” =6; (pd. NV 5 V 7 “‘ ‘t' "\F'1 i‘ - '- ‘c J INN" J . 7‘ . r ‘4' X . ‘5’ ‘ N . . '1' .- '- _ j 5 'f’ _,l“)'¢i f ,K ' ’ .52.: V s f .- . u' f \ g \ ' .3 ‘ E 4 k 'I "J'- ‘5‘ ' ‘. {4) g ' ° N )4. ,Jo":,;. ' Y,‘ ‘ g ‘ < , . k r -. . . . r \ I‘ 1 , V l f .3". \ ‘ (a ’1‘ P I ’ 5" (3' I '7 \ L ‘ \ yd v “‘0 “II," t"; -. 9'” ‘ '1'“ f, I ‘ l‘ 1 ~ .1174! k ‘ r ’ q V", a! 9 1* A I "A "7" a . ’ f 4' “v " ' ‘ l ' ( "f".u 4““ C 1:. . J A ' ‘ \ f ' l ' ‘-, : l «3“ ’ v \1 In: of“. 4', -. «I 1 "L ’ 3." JW\ ’ J - t , 7. . ’ .- (lk ‘—- I' ~ 1“ ‘I 'A} .. ‘ '\ . A ’- ' .fi . .if ~ ' I J \ ‘ . “”331 'I _ .‘4 L- Jr '7.‘ i- 7' .. £43025, “"7. 7312‘ W U - ’ ’ 's' q' A ' . '4, ’1', . A. f ' . . ‘ In)“ “114' -.q An ‘I -- .' ~fi‘ r.) {5", ' q _ ’ t K- , I / .‘p r ' :3 '. (L ‘1 j," u ‘ 0 '1. 11“" ”- ‘L J J .‘ -_. . . t \ 5 r .. a . 4 4 . ' l r .- If v ’ l 1. ‘. . .§\ '- f ' W “ {C - ' “ :r .K I" I? 5.. "' - _ '- . o . ". J _ . . . I- . ' — 2X ' < If". :- . . ~_ ) / "J" . - -. ‘ _ f . - [I . ‘3 1' .v_. H.- '.c t p “ ft 1'.‘ ‘5.- (4‘ . 3" ”.1'6' ' . ' l 7‘ v )y . r 5) (I - ’ . . ‘y —' '~,-~ \ 41.33 4 '.. , . . j ‘ 1 ’~ -— y T , ,_ I ' waxy}, "\ "$3M, WK )4, \' g f?“ :g" -' f, 4.5. o. - — ‘ ‘ 'q ‘ I |l . ’ t I ‘._ - ‘. _ ~V’ '\ I f. _( .-. " “f (4‘ .- *g._ f. .‘ ‘ r. . 3!) 3? o}\ -(r. “11 .- . ‘ “’2 ’ (L—r "f “’V ' ("0‘ 'c“ 7‘ 1 V' 5’ I 14' ' . .» mm 5.. . .. n .. I .~ «~r~ - . . ‘ \ &\ . u'. ' I If /:' .6. x. ? J. 1 1‘14'1 «3" y '<* 1' - , .' .J' ' . I I. ' \i‘ .1 , A . p- ‘ y , . :L k.’ . 1:?- )v _ t .a \ ~ - A ‘. ' . \7' ,. ' 1 I " ' ’ a] 5‘ 0‘ _\ . ({. f' ’1‘ 4‘ ' ' 4'1p‘2.5-; . ‘ x ”a \ A J 147's 4 ' t ' j 3.. ' ‘1 " "’ ' i ‘ ‘74 - fix’v.’ '«h‘ Vfbfiux . 43‘ J -» - .' I - 0‘ I . .i ‘ . V ‘ _ I. I - [0}. ‘ :‘_ _..‘ f(‘) “I ‘— I N) a 3- ‘ {Vtflsrg % k a. *r! '>( ‘3‘: - . ‘ .. f_ ‘ .. .I I .7 . . . x I _ f I‘ ' "nu. : 3‘ ‘r A; ' . u 7 ("n { 1" r ‘ - fig 1 '1.) «f. ’f‘I " . ‘K - 1 I a. .. .' . .I ,7 :42). 'I . ._\ -n '| p / v ' I t '. i (r‘ (“.4 ' 5 'V ..‘_ *5 - 4" ~07 kc IL (' j 0 J R " RI .5; ' a ' t I “'3' [VI L"- H’fiJI J ' ’ ‘ ’ o‘ o“ \ .‘ u , ,‘ < p I I ‘ ' 5’ . , ‘i f r V . ' ' ‘ \ Q , a. .0 " r I ‘» I ,. . \l‘ 1 . o . 'f",\§ . f ‘ . ‘ ‘ ' ' ‘ \ I ' v \ ¢ 1" \ I ). ‘J i‘ l _ Y ’r’ v - 7' A 1 {.if“. ’0’ /\ I I. I '- I I;\,k i ' ". ' . ' \ " v‘ ’ ' o ..f -.; I .' ‘ i "_ . "- ', W 4‘ ‘ 6‘ I x." - ‘ T ‘ "_ ' Iflj 2 u ”a, . i" '. ( I' '1' v n . I . ‘ I." . . v .. 3. ‘ 'I .. ‘3 ' ‘JJ ‘ 2' O . s I 1 ‘ ‘ fi. fi\ __fl ' m5, MICHIGAN STATE UNIVERSITY LIBRARIES “’5‘”.*‘1},Fi‘i“‘5,‘7m‘i [I l “IIHH “1“" l _ 3 1293 02446 8658