September,' 1920 



Observations On the Evaporation 

 of Prunes 



Continued from page 5. 

 high as twenty-two per cent without 

 any apparent injury to the keeping 

 quality of the prunes. It is desirable to 

 have as high a moisture content as is 

 compatible with good keeping qualities. 

 As a rule, the prunes having the higher 

 moisture content seem to have the 

 better quality. It is to the interest of 

 the growers that the best quality of 

 prunes possible be placed on the market. 

 The moisture must be dried out to a 

 point where the prunes will keep well, 

 but a point higher than that is undesir- 



BETTER FRUIT 



able both from the point of view of the 

 quality of the fruit and from the point 

 of view of profit to the growers. Table 

 IV shows the effect of the drying time 

 on the average weight per bushel se- 

 cured in some of our prunes used in 

 experiments. 



TABLE II.— EFFECT OF DRYING TIME. 



The figures given in Table II were 

 taken from data collected over a period 

 of two years and represent the number 



Page 29 



of trials in each case. The gradual de- 

 crease of the drying percentage as time 

 increases is probably a true indication 

 of what may be expected with evapora- 

 tion methods commonly practiced. 

 Where prunes are dried very slowly, 

 they have a tendency to take on a dull, 

 unattractive appearance, and during the 

 season of 1914 mold appeared on such 

 fruit. With such prunes the temperature 

 had probably been kept altogether too 

 low. 



Drying Time Important. There seems 

 to be very little change in the drying 

 percentage until the drying time be- 

 comes abnormally long. There is, how- 



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