CHANGES DURING THE SPOILAGE OF TOMATOES. 



tomatoes spoil at a rather high temperature. At lower temperatures 

 the acetic, lactic, and alcoholic fermentations seem to predominate. 



A number of experiments have shown that the sugar of tomatoes is 

 usually invert sugar with at times a slight excess of levulose. There 

 does not seem to be enough regularity in this excess of levulose to 

 enable one to use the determination of the kind of sugars as an index 

 to the nature of the tomatoes which entered a tomato product. 

 During the fermentation of tomato pulp both sugars are consumed. 



Examination of commercial pulp and trimming stock. 



1 Contains butyric acid. 

 Description of sample and remarks. 



FS-32. Commercial barrel pulp stored from season of 1909 to June, 1910. Yeasts and spores, 45 per 1/60 

 mm. Bacteria, 144,000,000 per cc. Molds in 40 per cent of fields. Skin and core pulp. 



FS-34. Commercial barrel pulp stored about one year. But little decomposition. Yeasts and spores, 

 12 per 1/60 mm. Bacteria, 32,000,000 per cc. Molds in 40 per cent of the fields. 



FS-36. Commercial barrel pulp one year old. All sugars fermented out. Odor very sharp and sour. 

 Yeasts and spores. 130 per 1/60 mm. Bacteria, 228,000,000 per cc. Molds in 40 per cent of fields. 



FS-78. Commercial trimmings affected by dry rot. ' 



FS-73. Commercial pulp from trimmings. Good material, worked up at once. Yeasts and spores, 13 per 

 1/60 mm. Bacteria, 9,000,000 per cc. Molds in 20 per cent of fields. 



FS-70. Trimming stock pulp which stood about 6 hours before being worked up. Yeasts and spores, 32 

 per 1/60 mm. Bacteria, 48,000,000 per cc. Molds in 45 per cent of fields. 



FS-69. Sample of pulp from same stock as FS-70, but made up immediately. Yeasts and spores, 26 per 

 1/60 mm. Bacteria, 38,000,000 per cc. Molds in 29 per cent of fields. 



(Microchemical examinations were made by B. J. Howard, Chief, Microchemical Laboratory.) 



Examination of tomato pulp after inoculation. 



Description of sample and remarks. 



FS-121. Whole tomato pulp inoculated with Penicillium and allowed to stand at room temperature for 

 V FS-122. Whole tomato pulp inoculated with B. coli. Odor exceedingly foul after two months at room 

 FS-123. Whole tomato pulp inoculated with a mold and left standing at room temperature for two 



m FS-124. Whole tomato pulp inoculated with Penicillium sp. and left standing at room temperature for 

 two months. 



