16 Station Bulletin 372 



The Effect of Freezing and Dehydration Upon 

 The Carotene Content of Blue Hubbard Squash 



The data obtained from studies on Blue Hubbard and Butternut squash 

 in 1943, 1944, and 1945 have been compiled. This material will be cited in 

 a publication which is now in manuscript form. 



There was practically no difference in carotene content between squash 

 held in cold storage for six months and squash frozen two weeks after harvest 

 and stored a comparable length of time. In either case, stored squash pro- 

 vides an excellent source of carotene. 



S. R. ShIMER, H. J. PURINTON 



The Effect of Canning and Quick Freezing on the 

 Vitamin Content of String Beans 



Studies (similar to those of last year) concerning the effect of size (ma- 

 turity) and season upon the carotene content of yellow string beans were con- 

 ducted. One variety of snapbeans (Pencil Pod Black Wax) was grown in 

 order to compare its carotene value with varieties (Bountiful and Asgrow) 

 used previously. Two plantings of this variety were made one month apart. 

 The beans from each planting were analyzed early and late in their growing 

 season. They always were sized for maturity by the use of a bean gauge. 



The carotene value of the fresh beans ranged from 0.2 mg. to 0.5 mg. 

 per 100 grams; it was found to decrease after the beans reached a certain 

 m.aturity, size :^3. 



The late pickings from both plantings had more carotene than the early 

 pickings, ranging from 0.26 to 0.54 mg. per 100 grams of fresh beans for the 

 first planting and 0.23 to 0.47 mg. per 100 grams of fresh beans for the sec- 

 ond. 



S. R. ShIMER, H. J. PURINTON 



Chemical Studies on Methods for Determining 

 Certain of the Vitamins as They Occur in Foods 



Supplement No. 1, The Determination of Ascorbic Acid in Certain 

 Foods. 



During the course of previous studies upon the ascorbic acid content of 

 strawberries, it was noted that sugar may be an "interfering" substance, inso- 

 far as the determination of ascorbic acid is concerned. At that time it was 

 noted that berries frozen in the presence of sugar (or syrup) gave erroneous- 

 ly high ascorbic acid values, as measured by reaction of a buffered fruit ex- 

 tract with the dye. Since these erroneous values also had been encountered 

 in previous years, it was deemed advisable to determine to what extent added 

 sugar might influence the calculation of the retention of ascorbic acid in the 

 berries during frozen storage. 



As a source of naturally occurring ascorbic acid, berries of the Catskill 

 variety, obtained at the height of the growing season, were again chosen for 

 this year's work for comparison with previous results. The fresh berries 

 contained 46 mg. ascorbic acid per 100 gms. {cf. 1943, 64-78 mg., 1944, 49 

 m.g.; 1945, 48-61 mg.) and 91 per cent moisture icf. 1943, 89 per cent; 1944, 

 91 per cent; 1945, 90.6 per cent). 



