ANNUAL REPORT, 1931 227 



proved that, with careful attention to details, onions may be successfully canned. 

 Cooperative work on discoloration in canned onions has been conducted with 

 C. P. Jones of the Department of Plant and Animal Chemistry. 



Cull onions were again dehydrated and manufactured into onion powder. 

 This powder retains all the natural flavoring principles of the onion, even after 

 two years' storage in sealed containers. Samples have been distributed to vari- 

 ous persons and agencies with a view to popularizing this new product. 



Utilization of New England Fruits in Ice Cream. (C. R. Fellers and 

 M. J. Mack). This cooperative project with the Department of Dairy Industry 

 is now in its third year. The data are being assembled for a bulletin. 



Effect of Freezing and Thawing on Microorganisms in Foods. (C. R. 



Fellers). The bacterial content of vegetables, fruits, meats, and fish which had 

 been frozen for a year was determined. A similar determination was made after 

 the frozen products had been defrosted for 24 hours. In general, the solidly 

 frozen foods contained few bacteria (0-270,000) ; while, after defrosting at room 

 temperature for 24 hours, the numbers were excessive in the case of vegetables, 

 eggs, and oysters, and actual decomposition was evident. Manifestly, frozen 

 vegetables and marine products should be promptly consumed after defrosting. 

 Frozen fruits were still relatively free from spoilage and edible 48 hours after 

 defrosting. A paper on "Public health aspects of frozen foods" was read before 

 the American Public Health Association in September, 1931, and has been 

 accepted for publication in the journal of the association. 



Research on Dates. (C. R. Fellers and M. M. Cleveland). This investiga- 

 tion is financed by The Hills Brothers Company of New York. The study of 

 the mineral composition of dates over a three-year period has been completed. 

 The ash of dates is high and contains over 40 per cent K,0, thus making the date 

 an excellent acidity corrective. 



A new product, known as date butter, was developed. This product will 

 help utilize that part of the date crop which, though perfect!}^ edible, cannot be 

 sold as whole dates. 



Dried date pulp is being tested for suitability for poultry food, in coopera- 

 tion with the Poultry Department. 



Vitamin Content of Baldwin Apples and Other Fruits. (C. R. Fellers 

 and M. M. Cleveland). The native Baldwin apple has a relatively high vitamin 

 C content. Feeding tests with guinea pigs showed no differences in the vitamin 

 C content of sprayed and unsprayed Baldwins. Samples of fresh cider, pasteur- 

 ized cider, lumpy (unstrained) apple sauce, and smooth, screened apple sauce 

 made from Baldwin apples of known vitamin C content, are being tested for 

 vitamin C. 



Canned citrus fruits, oranges and grapefruit, contained fully as much vitamin 

 C as the fresh fruits purchased in Amherst during July and August. 



Canned Rat Baits. (C. R. Fellers in cooperation with E. M. Mills, Bureau 

 of Biological Survey, U. S. D. A.). The canning of cereals, fish, and meat mixed 

 with red squill has been perfected. In this way the baits will keep indefinitely, 

 are convenient to use, and can be packed at a central factory and shipped to 

 demonstration centers as desired. 



