36 



FRUITS AND FRUIT PRODUCTS. 



conversion of the starch. The following table of analyses of the Bald- 

 win apple, by C. A. Browne, a shows the changes that take place dur- 

 ing the period of ripening: 



TABLE 7. Composition of apples at various stages of maturity. 



Of particular importance is the rapid disappearance of starch as the 

 period of ripening progresses. Many of the pure apple jellies exam- 

 ined showed no starch reaction whatever, showing that the starch 

 had already been converted. Hence the absence of starch in any jelly 

 can not be taken as evidence that apple was not used as a basis. 



Owing to its excellent jellying property the apple is very exten- 

 sively used as the basis with many fruits that alone will not produce a 

 jelly of proper consistency. This addition is very difficult of detec- 

 tion when a sufficient amount of the particular fruit is used to give the 

 proper flavor. Where the apple has been used with the small fruits 

 the presence of a small amount of starch will be an indication although 

 not a proof of its presence, since, as above stated, added starch can not 

 be differentiated. The use of apple with the large fruits in making 

 jelly is undoubtedly rather limited, but its use is frequent in connec- 

 tion with the small fruits. 



Of the jellies examined a large number were found to contain starch. 

 Many of these give only slight reactions, indicating that the starch was 

 normally present in the fruit. In only a few cases was it apparent 

 that starch had been added in making up the product, and these were 

 the cheapest grade of goods found on the market. 



COLORING MATTER. 



The use of foreign coloring material in fruit products is very wide- 

 spread for two reasons. One is that the color of the fruit is not very 

 stable, and the processes of preserving are liable to dim or destroy it, 

 and, furthermore, the color will not last in goods that are constantly 

 exposed to the action of the light, as is the case with those placed on 

 the store shelves. The other reason is that it enables the manufacturer 

 to use fruit of deficient color and thus to conceal inferiority. The 



Pennsylvania Dept. of Agr. Bui. 58, p. 15. 



