COMMERCIAL CANNING OF FOODS. 



33 



■would have been used in the factory, was separated into another lot. The treatment 

 of the two lots was identical, a 10° sii'up being used in canning. A second experi- 

 ment was made to compare apricots ripened on the tree with those ripened in storage. 

 Fniit was again selected from the same source and picking and the prime-ripe canned 

 at once, the gi-een being held in boxes and ripened in the laboratory. The prepara- 

 tion and treatment were the same as in the first experiment, but a 30° sirup was used. 

 Both sets show very clearly a difference on the cut-out in appearance and flavor, and 

 this is confirmed by the chemical examination. The green fruit shows in the paler 

 and greener color greater solidity, sharper-cut edges, and pronounced acid taste. 

 The characteristic green taste persisted in the storage ripened and was only slightly 

 less marked than in the fresh green fruit. A difference is shown chemically in acidity 

 and in the form in which the sugar is present. This work was duplicated in 1913 

 under slightly different conditions but with the same general result, showing clearly 

 the superiority of tree-ripened over green or storage-ripened fruit. 



The use of underripe stock is largely the result of the form of contract which the 

 canner makes with the grower. It calls for the entire crop from an orchard, and at 

 picking time the trees are stripped when the great bulk is ripe, with the result that 

 some of those fniits which should have been left are taken. After the fruit once 

 reaches the factory there is the same impetus to pass on. Of all the immature fruits 

 examined the apricot is probably the most objectionable. 



The apricot is decidedly acid and requires a rather heavy sirup to make it accept- 

 able to most persons. Packing in light sirup means that the consumer must add sugar 

 at the time of consumption, when it will requii-e more to secure the same result than if 

 it had been added in the can. An apricot that will not justify the use of a 20° sirup is 

 hardly worth the canning. Apricots are also packed kettle cooked, or in the form of 

 a heavy sauce or butter. The fruit selected for this purpose is usuallj^ soft ripe. It is 

 rubbed through a screen to remove the skins and secure smoothness, and evaporated 

 in a jacketed kettle until the desired consistency is obtained. Sugar may or may not 

 be added. For a certain trade halves or slices of firm fruit are added just before the 

 close of the cooking. This makes an excellent product, but is better known abroad 

 than in this country. 



The effect of varying densities of sirup upon the apricot is shown in the following 

 table: 



Effect of varying degrees of sirup on apricots and the "'cut-out" sirup. 



Density of sirup 

 (degiees). 



Gross 



Weight of Weight of 



Weight of 



Brix 



Reduc- 



Sucrose. 



weight. 



contents. 



fruit. 



Sirup. 



reading. 



ing sugar. 













Grams 



Grams. 



Grams. 



Chants. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



per 100 cc. 



94= 



805 



4.55 



350 



9.41 



2.75 



2.66 



( 995 



855 



472 



383 



14.4 



4.75 



5.57 



\ 99.5 



8.55 



4K0 



375 



14.5 



5.75 



4.75 



/ 1,020 



880 



4.50 



430 



25.8 



6.75 



14.85 



\ 1,01.5 



875 



400 



415 



2.5.3 



10.50 



9.02 



/ 1,00.5 



925 



4.52 



473 



33. 5 



fi. 37 



23. 17 



\ 1,0.55 



915 



480 



435 



30.4 



10. .50 



13. 78 



/ 1,08.5 



945 



458 



487 



37.0 



fi. 25 



26. 07 



\ 1,0H.5 



945 



455 



490 



35. 3 



13. 25 



10.39 



/ 1,10.5 



96.5 



410 



.555 



41.2 



7. .50 



29. 45 



I 1 , (K)0 



9.50 



400 



490 



39.3 



20. 25 



1.5. 44 



Acidity. 



1. Moor park; weight 

 of fruit, 480granLs;' 

 examined July 17, 

 1912, and Apr. 10, 

 1913: 

 Water 



Grams 

 per 100 cc. 

 0.52 

 .80 

 .81 

 .72 

 .81 

 .67 

 .78 

 .79 

 .69 

 .70 

 .7:i 



' Through an error in sell Ing the scale, the weight of fruit obtained was 4ho grains, which is helow com- 

 mercial practice, and therefore ilie proportions of fruit and sirup arc not quite corroci , though the physical 

 and chemical changes are properly shown. 



79258°— Hull. 196—1.5 3 



