ANNUAL REPORT, 1935 61 



rate of respiration in the cranberries and an increase in carbon-dioxide content 

 of the internal atmosphere. It is probable that this increased rate of respira- 

 tion weakens the cranberry and facilitates fungus invasion. Frosting reduces 

 the rate of respiration. Temperature of storage has a marked effect on keeping 

 quality. Low temperatures slow up all the physiological activities of the fruit 

 and extend the storage life. The carbon-dioxide content and the carbon-dioxide 

 oxygen ratio vary directly with the keeping quality. The carbon-dioxide and 

 oxygen contents of the internal gas vary with the rate of respiration. At high 

 respiratory rates the combustible reserves are soon oxidized and storage life 

 shortened. The carbon-dioxide oxygen ratio may be used to forecast the 

 approximate keeping quality of cranberries for several months in advance. 



There is no correlation between catalase activity and respiration of cran- 

 berries in cold storage. In general, cranberries show a sharp increase in catalase 

 activity a short time before they begin to show structural breakdown. The 

 potassium permanganate titration method for catalase activity is inaccurate 

 because of interfering substances. 



The researches on the isolation and determination of organic acids of the 

 cranberry have been completed and a paper prepared for publication. 



Cranberry juices, both raw pressed and heat extracted, have been prepared 

 and made into satisfactory beverages. The yield of raw-pressed juice is 2.5 to 

 3.0 gallons per barrel (100 lbs. ) of cranberries. Cranberry juice may be clarified 

 by means of a pectinase enzyme preparation, Pectinol. A study is being made 

 of cranberry cordials. 



Microscopic studies of cranberry sauce show that there is a direct relation 

 between the percentage of microscopic fields showing mold filaments and the 

 actual precentage of decayed cranberries used in manufacturing the sauce. By. 

 this means it will be possible to determine with considerable accuracy the actual 

 percentage of spoiled, decayed fruit used in manufacturing sauce. 



A bacteriological study of the feces of albino rats has shown that the addition 

 of fresh or dried cranberries to the diet reduces the number of B. coli organisms 

 and gas formation in the intestinal tract. A diet containing cranberries tends 

 to lower the pH of the entire intestinal tract, particularly when the basal diet 

 itself is one which promotes a lowered intestinal pH. Tnis evidence indicates 

 that cranberries should have a favorable effect in reducing intestinal putrefac- 

 tion and bringing about a more tonic condition in the intestinal tract. 



The use of the ferric oxide reduction test of Bergeim as a measure of in- 

 testinal putrefaction has shown that fresh apples, cranberries, and blueberries 

 significantly reduce intestinal putrefaction. 



Tomato Juice Investigations. (C. R. Fellers, W. A. Maclinn and J. A. 

 Clague. ) A full report on the vitamin C content of both commercially canned 

 and laboratory-prepared tomato juices has been published in Jour. Home 

 Econ.: 27, 447-451. The attempt to use the Tillmans' titration method for 

 the estimation of ascorbic acid in tomato products has not been entirely success- 

 ful. The work is being continued. The data show that canned tomato juice 

 is an excellent antiscorbutic and may be safely substituted for citrus fruits 

 as a source of vitamin C. 



Red Squill Research. (R. E. Buck, E. M. Mills and C. R. Fellers.) Two 

 papers have been published giving the results of this investigation to date (Tnd. 

 Eng.Chem. 27: 1377-1380; 1497-1499). The value of alcoholic extract pre- 

 pared by percolation methods as a potent raticide has been fully demonstrated 

 by extensive laboratory and field tests. 



