UTAH ACADEMY OF SCIENCES 73 
treatment before and after dehydration. The problem 
of treatment before dehydration has occupied the atten- 
tion of many investigators. Attempts have been made 
to prepare the material by dipping in solutions of salt, 
sodium bicarbonate, by boiling, steaming, and sulfering. 
Perhaps with vegetables some of these treatments may 
be successful, but with fruits no success has been attained. 
It is true that for many years apples have been 
treated with sulfur fumes before evaporation, but one 
can hardly say that the process is sucessful. The color 
and flavor of. sulfured apples are anything but inviting. 
Unless apples are treated some way before drying, they 
lose their aromatic flavor and become discolored due to 
the process of oxidation. If the process of oxidation can 
be retarded or prevented, a lighter colored and more 
highly flavored product could be obtained. 
Proceeding upon this theory, investigators have 
recently been able to work out a method for producing 
a delicious dehydrated apple. This work was carried on 
by Mr. James at the Illinois Experiment Station and 
by myself at the Utah Experiment Station. The apples 
were prepared by slicing into very thin strips by passing 
the whole apple through an ordinary apple peeler. 
These thin slices dry more uniformly than thick slices or 
“quarters.”’ In order to prevent or retard the process of 
oxidation the tissues were then treated with a solution 
of sucrose and glucose. It was found that the sucrose 
solution method could be replaced by using dry granu- 
lar sucrose which was quickly dissolved by the moisture 
on the cut surfaces of the apple tissue. Varying con. 
centrations of solutions and amounts of dry sugar were 
used and it was found that in general (especially with the 
glucose) that the browning of the tissues decreased ag 
the concentration of the solution was increased. How- 
ever, disregarding the color of the product, these treat- 
ments produced a sweet, pleasantly flavored product far 
superior to the ordinary sulfured apple (refer to speci- 
mens). 
It is evident that the sugar from the solutions pene- 
trated into the intercellular spaces of the tissues and 
formed a protective covering which at least retarded the 
process of oxidation. It was also found that the sugar 
