20 Experiment Station Bulletin 363 



ning medium. A few brine-packed samples were included because this 

 is the more common type of pack. 



Preserved products were analyzed after one-half, three, six, and nine 

 months of storage. 



The garden-fresh beans averaged approximately 88.7 per cent mois- 

 ture, 100 micrograms thiamin, 160 micrograms riboflavin and 300 micro- 

 grams carotene per 100 grams of beans. No significant change was noted 

 in holding the beans, simulating actual commercial practice until such 

 time as they would reach retail trade. The same was true for \\ashing, 

 stringing and cutting, and blanching preparatory to home canning or 

 freezing. The chilled sample (for freezing) showed a slight loss of 

 thiamin. 



Processing for home and commercial canning, while causing great 

 reduction in thiamin values, did not alter the riboflavin and carotene con- 

 tent if both bean and liquor are considered. In home canning the thia- 

 min value dropped to approximately 60 micrograms, which was divided 

 evenly between bean and liquor. This was true for both distilled water 

 and brine pack. In the commercially canned samples the value dropped 

 to approximately 50 micrograms, slightly more being in the liquor than 

 the bean solids. The freezing process caused no appreciable alteration 

 in any of the three vitamins. 



In storage, large riboflavin losses were noted in all three cases; home 

 canning approximately 75 per cent, commercial canning approximately 

 55 per cent, and frozen approximately 88 per cent. While thiamin con- 

 sistently showed progressive losses, the greatest loss occurred in the fro- 

 zen, and the least in the commercially canned. Progressive losses in caro- 

 tene \\ere noted in frozen stored beans, amounting to approximately 60 

 per cent over the nine-month storage period. This M'as not noted in the 

 other two cases, where the values remained practically the same or 

 showed a slight increase. 



Brine-packed beans showed no distinct difi^erences in retention or 

 losses. 



In a study of the commercially canned beans, it was found that be- 

 tween one-fourth and one-fifth of the original bean solids had dissolved 

 in the liquor (distilled water) during storage. 



The sugars found in the solids of the liquor nearly equalled those 

 remaining in the beans. 



S. R. Shimer, H. J. PuRiNGTON, A. E. Teeri, 

 T. Levcowich, a. F. Yeager 



CROPS 



Rotation, Fertility, and Cultural Experiments 

 With Potatoes in Northern New Hampshire 



During the past three years an effort has been made to determine 

 whether potatoes grown on a selected field would respond to calcium 

 sulphate or gypsum. Results the first two years were quite convincing 

 that either the calcium or the sulphur was of direct benefit to the potato 

 crop. 



