72 MASS. EXPERIMENT STATION BULLETIN 388 



apple juice, further studies have been made on this product. Ail of the com" 

 monly used methods of clarification were compared in order to determine which 

 would give the best-flavored juice. Flash pasteurizing the apple juice at 185° 

 to 190° F. followed by flash cooling with subsequent filtering, using 2j^ pounds 

 filter-aid per 100 gallons juice, was definitely superior to the gelatin-tannin and 

 pectinase enzyme methods. The bentonite method was preferable to the latter 

 two methods but inferior to the first-described method from the standpoint of 

 optimum flavor quality. 



Flash pasteurization at 175° to 180° F. and filling hot into the containers, fol- 

 lowed by sealing and rapid cooling is recommended. 



In Massachusetts the Mcintosh is the most important commercial apple crop. 

 Unfortunately the juice of the Mcintosh has a rather insipid flavor and must be 

 blended with other varieties to make a palatable apple juice. Tests were made to 

 determine the maximum amount of Mcintosh juice that could be blended with 

 Baldwin or Delicious juice to yield a satisfactory commercial product. It was 

 found that blends containing up to 60 percent of Mcintosh juice yielded a pleas- 

 ing product. In such blends it is not recommended that over 25 percent Delicious 

 apples be used owing to their strong aromatic flavor. 



Apple juice, fresh or canned, contains little vitamin C regardless of the vitamin 

 content of the apple. Fresh apple juice actually destroyed added vitamin C. 

 However, after inactivation of the oxidizing enzymes by heat treatment, the 

 ascorbic acid remained biologically active in the canned or bottled juice. Ascorbic 

 acid is present in apple juice only in the reversibly oxidized form. It is entirely 

 feasible to fortify processed apple juice with crystalline ascorbic acid at the rate 

 of 20 mgm. or more per 100 ml. of juice. The crystals are first dissolved in the 

 deaerated juice which is then flash-pasteurized and canned or bottled without 

 delay. The containers are preferably sealed under vacuum or by displacement 

 with an inert gas such as nitrogen. Juice fortified by this method retains about 

 90 percent of the added vitamin C after 3 months. 



Fruit Jellies and Jams. (A. S. Levine, S. G. Davis, and C. R. Fellers.) The 

 beach plum (Prunus maritima) has been used locally for jelly making. Rep- 

 resentative samples of the fruits from Cape Cod were collected and some were 

 frozen. Studies are in progress on improved methods of utilizing this fruit in 

 jellies and other products, as well as on composition and nutritive value. Beach 

 plums do not make firm jellies without the addition of pectin, but the added 

 pectin seems to injure the flavor. On the other hand, beach plums make excellent 

 jam without the use of added pectin. The aroma and pleasing astringency are su- 

 perior to those found in the jelly. It would appear, therefore, that more attention 

 should be centered on the jam and less on the jelly. 



The Japanese quince, Chaenomeles japonica, a well-known ornamental shrub, 

 produces a considerable quantity of fruits of very pleasing aromatic odor. At- 

 tempts were made to utilize these fruits in jelly manufacture. The malic acid 

 content is 5 percent and while considerable pectin is present, the pure jelly lacks 

 character and is excessively acid. Unfortunately, the perfume-like aroma of the 

 fresh fruit is lost in the jelly and in the heat-e.xtracted juice. 



Vitamin C Content of Catsup. (W. B. Esselen, Jr., and H. Fran.) A survey ha^ 

 been made to determine the vitamin C content of tomato catsup. Samples 

 for analysis were obtained from the local markets and through the courtesy of 

 several catsup packers. The vitamin C content of nine different brands of catsup 

 varied from 0.05 to 0.12 mgm. per grani or from 28.3 to 68.0 1. U. per ounce. 

 This variation in the vitamin C content uf catsup is probably due to its air 

 content, possible copper contamination from equipment, storage temperature, 

 and length of time in storage. 



