60 EXPERIMENT STATION BULLETIN 354 . 



Analyses made upon squash kept in cold storage seemed to indicate 

 that carotene is synthesized by the squash under these conditions. In the 

 Butternut squash the change was from 2.6 micrograms per gram to 3.8 

 micrograms per gram ; in the Blue Hubbard squash from 0.9 micrograms 

 per gram to 2.9 micrograms per gram, over a period of approximately five 

 months. 



S. R. Shimer, T. Levcowich, H. J. Purinton, 



A. E. Teeri, a. F. Yeager 



Culinary and Preserving Qualities of Fruits and 

 Vegetables Grovs/n in New Hampshire 



The various varieties studied were judged in most cases by a panel of 

 judges, using a score sheet provided for each fruit or vegetable. Nine va- 

 rieties of early appks were studied. They were compared with each other 

 as fresh applesauce, canned applesauce, and also as dehydrated apples which 

 were prepared as sauce before judging. The varieties tested were as fol- 

 lows : Duchess, Erly Mcintosh, Milton, Patten, Red Astrachan, Station 

 4793, Whitney Crab, and Yellow Transparent. Of these Pattens' Green- 

 ing, Yellow Transparent, and Whitney Crab ranked highest as fresh apple- 

 sauce. As canned applesauce the following were judged best: Yellow 

 Transparent, Patten, Milton, and Melba, and as dehydrated applesauce 

 the scoring gave the following as best : Mcintosh, Early Mcintosh, and 

 Melba. 



Among nine varieties of pears, Flemish Beauty produced the best 

 canned product, and Sheldon the poorest. Because of the difficulty in 

 handling pears to secure best quality for eating and preserving, one year's 

 results should not be considered as conclusive. 



Seven varieties of grapes were prepared for juice. Fredonia and Van 

 Buren (which are among the most satisfactory varieties to grow) were 

 found to be excellent. Red Amber, a new variety from Minnesota, was 

 not satisfactory for juice. 



A new variety of dwarf pea recently developed by the Department of 

 Horticulture was found to give a satisfactory frozen and canned product in 

 comparison with such standard varieties as Thomas Laxton, Greater Pro- 

 gress, and World's Record. 



Among nine varieties of sweet corn used for quick freezing, Tender- 

 gold had the highest score. 



Fourteen varieties of green beans were frozen and compared. All 

 were found to possess satisfactory freezing quality. However, Keystonian 

 ranked slightly highest among the group. 



Seven varieties of rutabagas were cooked. Of these a new variety 

 known as Storrs ranked first, with Waltham No. 3 second. 



Among ten varieties of carrots Half Long Nantes and Red Cored 

 Chantenay ranked highest as a raw vegetable and scored at or near the top 

 as a cooked product. 



The major part of the year's work involved that of cooking and 

 judging the palatability qualities of 74 samples of dried beans which in- 

 cluded native-grown beans from various parts of New Hampshire and some 

 of the standard commercial varieties. This investigation was in co-opera- 

 tion with the Department of Horticulture which was conducting a study 



