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MASS. EXPERIMENT STATION BULLETIN 408 



It was found that up to 5 percent loss in weight could occur without noticeable 

 deterioration in appearance. 



Table 4. Loss of Weight in Left-over Vegetables During 

 Storage at 41 °F. 



Deterioration of Organoleptic Qualities 



The keeping quality of the vegetables at 41 °F., as far as appearances, taste, 

 and aronia are concerned, was found to depend on the humidity of the storage 

 atmosphere. In other words, the loss of tenderness, characteristic odor, and 

 fla\or as well as discoloration paralleled the extent of dehydration. 



Dehydration occurred only in the surface layers of the foods, the lower layers 

 being of as good quality in all respects as the covered samples. 



For simplification and purposes of comparison the quality of the different foods 

 stored under the various conditions of humidity has been evaluated in table 5. 

 Typical organoleptic observations made on peas are recorded in table 6. 



The storage of left-overs in covered' containers, that is in an atmosphere 

 saturated with water vapor, resulted in least deterioration. All the vegetables 

 tested, except sliced tomatoes, kept very well for at least four days at 100 percent 

 relative humidity, whether stored in glass-covered or oiled-silk covered dishes. 

 At the end of four days the quality was practically as good as it was at the start of 

 the test. Surface drying and discoloration were practically eliminated under 

 these conditions. 



