4 MASS. EXPERIMENT STATION BULLETIN 2% 



The red pigment of the V. Vitis-Idaea cranberry has been proved by Willstatter 

 and Mallison (41) to be the anthocyan idaein, hence is unrelated to vitamin A. 

 By using Willstatter's technic, Morse (26) obtained 2.1 grams of idaein from 22 

 kilograms of American Early Black cranberries. 



Of possible significance in vitamin C retention is the gas content of cranberries. 

 The oxygen content varies from practically zero to 14 per cent depending upon the 

 freshness of the fruit and storage conditions. A considerable percentage of carbon 

 dioxide is always present in the tissues and voids of the fruit. 



SOURCE AND PREPARATION OF SAMPLES 

 Fresh and Frozen Cranberries 



In general the fruit was obtained from the Massachusetts Cranberry Station at 

 East Wareham in 1930, 1931, and 1932, though samples were also furnished by 

 the A. D. Makepeace Company, Wareham, the United Cape Cod Cranberry Com- 

 pany, South Hanson, and the American Cranberry Exchange, New York, N. Y. 



Cranberries were harvested in September and October and held in cold storage 

 at 40° F. in 50-pound, one-half barrel, ventilated boxes. In general, the fresh fruit 

 and products were assayed for vitamin C within four months from the harvesting 

 date, which corresponds to the active commercial marketing season. Early 

 Black, Howes, and Perry Red varieties were used. The first two are the most 

 important commercial varieties in Massachusetts and represent early and late 

 maturing varieties. In order to determine the effect of storage upon vitamin C 

 content, fresh cranberries from the same lot were stored at 40°, 15°, 0°, and 15° F. 

 Thus the effect of freezing was also ascertained. The lots held at 0° and -15° F. 

 were frozen at -30° F., in small waxed-paper cartons holding one-half pound of 

 cranberries, by the Birdseye Multiplate Freezer. All frozen cranberries were not 

 defrosted until just before feeding. The frozen samples included whole, sliced 

 and sweetened, and crushed and sweetened berries, and a strained product. The 

 samples held at 15° and 40° were in the bulk, 50-pound boxes. 



The freezing of cranberries as a means of preservation has been carried on in 

 this department since 1927 and has been practiced by the canners for several years 

 as a means of extending the canning season. Quick-freezing of whole cranberries 

 for the retail trade has been conducted on a limited scale since 1931. 



Dehydrated Cranberries 



Commercially dehydrated whole cranberries, usually called "evaporated" by 

 by the trade, were examined for vitamin activity. These berries were pricked 

 20 to 30 times with steel needles to allow evaporation of moisture and dehydrated 

 for 8 to 12 hours at temperatures of 120° to 150° F. in forced-draught dryers. 

 The moisture content is normally less than 5 per cent. One hundred pounds of 

 fresh fruit yield about 10 pounds of dehydrated cranberries. 



By grinding this product a fine red powder was obtained which served as the 

 basis of the tests for vitamins A, B, D, and G. 



Cranberry film is a dehydrated cranberry product prepared by boiling fresh 

 cranberries in a small amount of water for two to three minutes, hot pulping, and 

 immediately drying in a thin film on a rotating steam-heated drum dryer. The 

 film resembles crepe paper. One hundred pounds of fresh cranberries yield about 

 12.3 pounds of film. The film can be used in the preparation of cranberry sauce. 



