14 THE COLD STORAGE OF SMALL FRUITS. 



The flavor of the fruit in the triple box was a little better, but it had 

 evidentl}^ been tainted through the effect of the carbon-dioxid gas 

 exhaled by the fruit before it was solidified in freezing. The flavor 

 of the fruit in the double-wrapped carton, however, which was not so 

 imi^ervious to the air, was not contaminated, and it retained much of 

 the sprightliness and flavor of the fresh fruit. This test seems to 

 indicate that for frozen fruit, as in the case of fruit stored at a tem- 

 perature above the freezing point, the best resuks can be obtained by 

 the use of a close package, provided the package is not so tight as to 

 prevent the escape of the gases given off by the fruit after it is packed 

 and before it is frozen. 



Frozen strawberries for ice cream have been in use in a limited way 

 by confectioners for some time, while frozen blackcap raspberries, 

 currants, blackberries, huckleberries, and other small fruits are now 

 being used successfully for pies and other pastries by a few restaura- 

 teurs and bakers. A large pie bakery in a central western city is 

 successfully using frozen blackcaps, gooseberries, ))lackberries, cur- 

 rants, and huckleberries in large quantities. When made into pies 

 the flavor of the frozen fruit is said to be practically equal to that of 

 fresh fruit. Considerable quantities of cherries and damson plums 

 are also frozen by this company for use in pies. Usually these latter 

 fruits are put into the pies whole without seeding. Sometimes they 

 are dipped in cold water to take out the frost and then are pitted. 

 Frozen cherries and pkmis shrivel somewhat in baking, and are there- 

 fore not used so successfully as some of the berries. Frozen straw- 

 berries have not been used for pies to any extent, as they are likely 

 to soften unduly in baking. Frozen huckleberries and currants can 

 be easily and successfully held for many months. In 1905 the firm 

 referred to above froze l-i carloads of huckleberries, using the fruit 

 in pies for months after the fresh fruit had disappeared from the 

 markets. 



THE INFLUENCE OF THE TYPE OF PACKAGE ON THE KEEPING 



aUAL^TY OF SMALL FRUITS. 



In these experiments, the Hallock crate commonly used in the berry 

 districts of Michigan and other Central Western States was tested 

 in comparison with the open slat crate, with flaring baskets, used 

 throuo-hout the berrv sections of the Middle and Southern States. 

 Baskets used in the open-slat crates are shown in Plate III, figures 1 

 and 3. The Hallock crate holds 16 square quart boxes, made of veneer 

 with raised bottoms, and is a somewhat tighter package than the slat 

 crate. A Hallock crate is shown in Plate II, figure 3. The Hallock 

 box, shown in Plate II, figure 2, is also much tighter than the berry 



108 



