VITAMINS OF CRANBERRIES 9 



From a study of Tables 1 and 2, it is evident that cranberries gradually lose 

 vitamin C during storage at 40° F. There was little loss in Early Blacks or Howes 

 stored under 3 months. After 4 to 6 months the loss was approximately 20 per 

 cent; after 7 to 10 months, the loss became still greater — possibly 60 to 70 per 

 cent in some cases. Howes keep better than PZarly Blacks, and this better keeping 

 quality is reflected in better retention of vitamin C in storage. These results 

 serve to explain why MacLeod and Booher (22) found little or no vitamin C in 

 cranberries. Their samples had been in storage for 7 to 11 months, and the high- 

 est level fed was only 5 grams — an amount entirely insuflicient to protect animals 

 from scurvy after so long storage. 



Table 2. ■ — Effect of Storage Temperature on the Vitamin C Content of 

 Early Black Cranberries 



*Known to have been thawed and refrozen at least once. 



tprozen with added sugar — 10 g. = 7.5 g. cranberries; 5 g. = 3.8 g. cranberries. 



^Frozen with added sugar — 10 g. = 6.7 g. cranberries; 5 g. = 3.3 g. cranberries. 



It is apparent from Table 2 and Figure 2 that the retention of vitamin C during 

 storage is dependent on the storage temperature. Oanberries stored at -15° and 

 0° F. suffered no significant loss. Unfortimately, the cranberries in storage at 

 15° F. were allowed to thaw and then refreeze at least once during the storage 

 period of 9 to 10 months. This probably explains the excessive loss of vitamin C 

 at this temperature. However, even these cranberries retained at least twice as 

 much vitamin C as those stored at 40° F. for the same period. The crushed and 

 sliced cranberries to which sugar was added retained all their original vitamin C 

 during storage at 0° F. Solidly frozen cranberries, therefore, retain fully their 

 original antiscorbutic properties. 



Dehydrated Cranberries 



The vitamin C content of dehydrated cranberries, shown in Table 3 and Figure 

 3, varies according to the method of manufacture. Evaporated cranberries con- 

 tained practically no vitamin C, while the cranberry film ' prepared in an at- 



The name of the manufacturer will be furnished upon request. 



