18 EXPFRLMENT STATION BULLETIN 363 



tices occurred in the 24-hour sample at room temperature. This loss was 

 approximately 23 per cent on both the fresh and dryweight basis. In 

 1943, losses under similar conditions (for the several varieties studied) 

 ranged from 21 to 57 per cent (dry weight basis) and included losses in 

 two samplings of Catskills, 21 per cent and 39 per cent. Furthermore, 

 in 1944. the moisture content showed no appreciable change during this 

 holding period in contrast to wide variations noted over the same period 

 during the previous year. No apparent loss of ascorbic acid was noted 

 as a result of blanching. 



All samples lost ascorbic acid as a result of freezing and storing. The 

 blanched and unblanched lost approximately the same amount of ascorbic 

 acid over a nine-month period, dropping to 30 Tiig. per 100 grams fresh 

 weight. The time at which this loss occurred was not the same in all 

 three cases. Those frozen with syrup showed their greatest loss during 

 the first three months, while with the blanched and unblanched it oc- 

 curred during the three- to six-month interval. Immediately after freez- 

 ing berries in 50 per cent sugar syrup and all during their frozen storage, 

 the ascorbic acid values were considerably higher than the comparable 

 whole berries. Hence, the presence of added sugar apparently gives 

 erroneously high results for this vitamin. 



Earlier results caused the statement to be made that "In a comparison 

 between samples frozen or samples held at room temperature, the ap- 

 parent percentage loss in four months of cold storage was practically the 

 same as the loss in holding fresh berries for 24 hours at room tempera- 

 ture." In 1944, the 24-hour room storage gave a loss of approximately 

 23 per cent with a comparable loss resulting in whole frozen berries be- 

 tween the third and the sixth month of storage. 



In palatability tests berries frozen in syrup were given a higher rat- 

 ing when tested as preserved, but when all types were blended with svr- 

 up there was no outstanding preference. Judges recommended a weaker 

 syrup solution. All types were still desirable after nine months of stor- 

 age. 



The Effects of Freezing and Dehydration on the Carotene 

 Content of Blue Hubbard and Butternut Squashes 



The squash investigation during 1944-45 follo\\'ed the same plan as 

 that carried on during the previous year, wherein changes were noted in 

 the carotene content due to different means of storing the Blue Hub- 

 bard and Butternut varieties. Twenty-five squashes of each variety were 

 harvested, September 21, 1944. After a two-week period for "ripening," 

 five Blue Hubbard and 12 Butternut were used in the freezing and dehy- 

 drating studies, and the remainder were left in cold storage. 



The dehydrating and freezing methods were similar to those of last 

 year with the exception that composite samples were sliced instead of 

 the squashes being individually ground in a food chopper. Carotene de- 

 terminations were run on composite samples at harvest, after "ripening," 

 blanching, dehydrating, freezing, and storage periods: frozen and dehv- 

 drated — four to six months; cold storage — three and six months. In 



