SPOILAGE. 31 



peas sour. Thorough washing :m d extra blanching are necessary, and 

 if properly conducted no change in acidity or in other characteristics 

 will he apparent, save a -lightly cloudier liquor. Such peas lose some 

 of their natural sweetness, becau>e the .-ugar undergoes a change while 

 .-landing: they an- not, therefore lir.-t grade, but neither are they 

 ^pniled or unfit for u-e if rightly handled. 



The nerd for prompt handling of the peas after they have been cut 

 i-> >ho\vn in tin- change in the pea, as well as in the infection which 

 caii-e- -poilagc. Tin- experiment- made to determine these points 

 were conducted when the weather \\a- fairly cool and favorable to 

 tin- miming of pea-, and do not repre-ent either extreme. A quantity 

 of vine> equivalent to one- fourth of a wagon load was piled and 

 allowed to -tand for :','. hour-, -ample- Ixjing taken at intervals and 

 .-aimed without the addition of -alt or sugar. A quantity of shelled 

 pea- ua- al.-o allotted to -land, -anipled at intervals, and canned 

 U in the prerediiii: , ;,.,.. Tflstfl were then made to determine the rela- 

 iirar content, ttith the fnllnxvinir results: 



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Tin- p<-a- taken fmm the vine- at different times showed no constant 

 change in the -ugar content. Tin* vines soured slightly, but the ap- 

 pea ranee of the pea- remained unchanged. An increase in the cloudi- 

 neflfi of the !i|uor wa- ol-,-rved asthe time after cutting was prolonged. 



The -helled pea- -ho\\ a gradual and continuous decrease in the 

 -uirar content a- the time increa.-ed. Those -landing for eighteen 

 hour> were -lightly -ourel. \\hile those standing for twenty-four 

 hour- were de<-ide(lly -our. The.-e experiments, though planned 

 with -pecial reference to -tudie- in spoilage, show the necessity for 

 prompt handling t<> in-ure the highest grade product. One of the 

 effect- of -landing is to cause the peas of the first grade to change 

 so as to deteriorate to second or even third grade. This is demon- 

 -t rated both l>y the specific gravity test and by the swelling after 

 blanching and processing. 



The experiments to determine the influence of delay between the 

 time of cutting the peas and canning them showed so much less effect 

 than i- irrnerally a umed in factory practice that the work should 

 be repeated under less favorable conditions before drawing general 



