ANNUAL REPORT, 1946-47 47 



Work was continued on the quality of different varieties of fruits grown in this 

 area when frozen by home-freezing methods. Samples of fruits were provided 

 through the cooperation of the Department of Pomology. The products frozen 

 during the 1946 season included 11 varieties of strawberries, 4 of raspberries, 

 15 of plums, ? of currants, 9 of cultivated berries, and 26 of peaches. This 

 variety investigation is being continuea during 1947 in order to obtain additional 

 information over a period of several seasons. 



The addition of small amounts of ascorbic acid to home-frozen peaches was 

 effective in improving the color and flavor of the finished product. 



In the course of other investigations, during the past five years, approximately 

 10,000 jars of fruits, fruit juices, vegetables, meats, fish, and poultry have been 

 frozen under typical home-freezing conditions. Glass containers are satisfactory 

 for home freezing as they provide a moisture-proof container which can be re- 

 used many times. No trouble from breakage has been encountered. The chief 

 objection to glass jars is that inherent in all round containers; they waste space 

 in the freezer, as compared with square-sided containers. This disadvantage 

 would probably be offset by the advantages in many cases. 



Nutritive Value of Cultivated Mushrooms. (C. R. Fellers, J. E. W. McCon- 

 nell, and W. B. Esseien, Jr.) A five-year investigation of the nutritive value of 

 cultivated mushrooms (Agariciis camptstris) has been completed and the results 

 summarized in Experiment Station Bulletin 434 which was published last sum- 

 mer. Data were obtained on the proximate composition; protein, carbohydrate, 

 and vitamin content; and the effect of cooking, canning, dehydrating, and freez- 

 ing on their "B-vitamin" content. Mushrooms were found to be excellent sources 

 of certain of the B vitamins, such as riboflavin and nicotinic acid. They also 

 contain approximately 2.6 percent of protein and all of the essential amino acids, 

 at least in small amounts. 



Jar Rings for Home Canning. (W. B. Esseien, Jr.) An investigation of factors 

 which influence the quality of jar rings for use in home canning, initiated in 1943 

 in cooperation with the jar ring industry, the Department of Agriculture, and 

 other Government agencies, is being continued. Tests completed in August 

 1946 indicated that the use of natural rubber in place of synthetic rubber (both 

 in combination with reclaimed rubber) did not necessarily produce jar rings which 

 were free from off-flavors. It has been shown that reclaimed rubber and certain 

 chemical accelerators and antioxidants used in jar rings may be important causes 

 of off-flavors. Tests are in progress now on jar rings made entirely of natural rub- 

 ber and of a combination of natural and synthetic rubber. 



Processing Methods for Home Canned Fruits. (Cooperative Project with 

 the Bureau of Human Nutrition and Home Economics, U. S. Department of 

 Agriculture.) (VV. B. Esseien, Jr., A. C. Avery, and J. E. W. McConnell.) Addi- 

 tional heat penetration data have been obtained on home-canned rhubarb, straw- 

 berries, sliced apples, blueberries, peaches, tomatoes, and plums. Tests were 

 made on both pint and quart jars filled at temperatures of 80°, 140°, and 175° F. 

 The jars were processed until internal "cold point" temperatures of 155°, 175°, 

 185°, and 200° had been reached. The process times thus determined averaged a 

 little less than those recommended in most home-canning instructions. From 

 observations and data obtained on recommended home-canning procedures for 

 fruit, it was evident that such variable factors as intensity of heat source, variety 

 and maturitj' of the fruit, and temperature and circulation of cooling air may have 



