BIENNIAL REPORT, U»27 AND 1928 325 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 W. W. Chenoweth in Charge 



The Extraction of Fruit Juices by Heat. (C. R. Fellers and F. P. 

 GriflFitlis). Methods of extraction of fruit juices are being studied to 

 determine which methods will give maximum yields of juice and jelly of 

 good quality. Apples were first used. This work has been completed and 

 is published as Technical Bulletin 15. 



The work has been continued with small fruits including raspberries, 

 blackberries, blueberries, currants, cranberries, and plums. The results 

 indicate that two successive short extractions with approximately one-half 

 as much water as fruit give the most jelly of optimum quality. The chem- 

 ical composition of these fruits is also being studied. 



In the course of the study a rapid centrifugal method for tlie deter- 

 mination of pectin has been worked out; also a method whereby the Bloom 

 gelometer can be used to determine the jelly strength of fruit jellies. 

 These are described in the above-mentioned bulletin. 



Manufacture and Preservation of Cranberry Products. (C. R. Fellers 

 and F. J. Griffiths). To date about 4000 cans of cranberry sauce have 

 been packed in various types of tin and glass containers, stored at several 

 different temperatures and periodically examined for discoloration, cor- 

 rosion, perforation, flavor, color and jelly strength. The charcoal plate 

 re-enameled tin can was the best container. The storage temperature for 

 cranberry sauce Wiis a very important factor in preventing deteriora- 

 tion and loss. The cooler tiie temperature, tlie better the sauce retained 

 its originjil fine (piality, color and flavor. At ordinary temperatures, cran- 

 berry sauce will keep in good condition for at least a year. Yield studies 

 showed thnt one i)ound of cranberries will produce from 2 to 3 pounds 

 of solid sauce depending upon whether the berries are whole, strained, or 

 chojijied. The discoloration of sauce was hastened by exposure to ferric 

 iron and oxygen. 



The pectin, acid and sugar content of cranberries picked at various 

 times during the season has been determined in an attempt to correlate 

 these factors with sauce manufacture. Although the total pectin content 

 does not vary a great deal during maturity, there is a gradual lowering 

 of its jellifying power, and fruit which has been stored for a few weeks 

 gives reduced yields of sauce. Great individual variations among cran- 

 berry varieties were noted. "Floaters" and frozen cranberries, if promptly 

 utilized were found suitable for sauce manufacture. If decayed fruit 

 has been used to prepare sauce, the amount of decay can be determined 

 approximately by means of a microscopic examination of the sauce. 



These cranberry investigations have been carried on in close cooperation 

 witli the cranberry growers and packers, the American Cranberry Ex- 

 change, and the American and Continental Can Companies. The cans 

 and sealing equipment were donated by the can manufacturers. 



UtiHzation of Onions by Canning. (C. R. Fellers and F. J. Griffiths). 

 Tliis jiroject has been in jirogress one year. The attempt has been made to 

 utilize by canning, drying or pickling the cull and off-grade onions pro- 

 duced in this State in great quantities. 



Large experimental packs of onions were canned in many types of con- 

 tainers, by various methods, and stored at different temperatures. Due 

 to severe discoloration of the canned product, onions have not been 

 canned successfully heretofore in quantity. In an attenqit to eliminate 



