48 BULLETIN 196, V. S. DEPARTMENT OF AGRICULTURE, 



Effect of varying degrees of sirup upon pears and the ^'cut-out" sirup — Continued. 



Density of sirap 

 (degrees). 



Gross 



Weight of 



Weight of 



Weight of 



Brix 



Reduc- 



Weight. 



contents. 



fruit. 



of sirup. 



reading. 



ing sugar. 













Grams 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



950 



810 



580 



230 



9.3 



5.25 



940 



800 



570 



230 



8.1 



4.50 



f 955 



815 



550 



265 



11.9 



5.00 



\ 950 



810 



540 



270 



12.4 



6.75 



I 950 



810 



590 



220 



12.6 



9.38 



( 980 



840 



560 



280 



15.2 



4.50 



\ 985 



845' 



555 



290 



15.5 



6.00 



I 980 



-840 



590 



250 



15.5 



8.91 



( 1,000 



860 



540 



320 



21.6 



3.75 



{ 990 



850 



555 



295 



20.6 



4.5 



[ 1,000 



860 



565 



295 



21.5 



6.06 



( 1,000 



860 



550 



310 



25.5 



3.25 



\ 995 



855 



565 



290 



24.4 



4.00 



I 1,010 



870 



595 



275 



25.1 



7.12 



f 1,015 



875 



485 



390 



30.5 



3.25 



\ 1,000 



860 



515 



345 



27.9 



5.25 



Sucrose. Acidity. 



Pack of 1913; weight 

 of fruit, 550 grams; 

 examined Aug. 7, 

 1913, Sept. 23, 1913, 

 Feb. 4, 1914: 



Water 1 



Waters 



10 



20 



30 



40 



50 



Grams Grams 

 per 100 cc. per 100 cc. 



0.00 



0.15 



.00 



.14 



4.27 



.14 



2.85 



.16 



.21 



.22 



7.60 



.14 



6.18 



.16 



3.29 



.21 



14.49 



.13 



12.11 



.14 



12.24 



.17 



19.47 



.11 



16. .39 



.14 



14.50 



.16 



23.99 



.11 



18.76 









1 Tree-ripened; tender. 2 Ripened in the laboratory; decidedly hard. 



Average weight and composition of commercially-packed pears. 



Grade of fruit and 



density of sirup 



(degrees). 



Gross 



Weight of 



Weight of 



Weight of 



Brix 



Invert 



Sucrose. 



weight. 



contents. 



solids. 



sirup. 



reading. 



sugar. 















Grams 



Grams. 



Grams. 



Grams. 



Gram^. 



Degrees. 



Grams. 



per 100 cc. 



1,000 



865 



518 



316 



24.1 



4.00 



15.75 



1,025 



885 



600 



415 



25.2 



4.50 



17.81 



980 



840 



455 



285 



23.0 



3.25 



14.50 



1,009 



875 



531 



339 



17.9 



4.25 



10.18 



1,050 



910 



610 



390 



22.2 



5.00 



13.77 



980 



840 



480 



290 



14.4 



3.00 



5.22 



982 



841 



531 



310 



16.6 



4.47 



8.45 



1,015 



875 



615 



375 



19.8 



5.50 



11.40 



900 



760 



500 



235 



15.8 



2.75 



6.41 



970 



829 



521 



306 



14.3 



4.00 



6.91 



1,000 



860 



570 



340 



15.8 



5.00 



9.00 



915 



775 



475 



275 



13.4 



2.75 



4.99 



969 



829 



511 



318 



12.9 



3.84 



5.07 



1,000 



860 



545 



360 



14.7 



4.50 



7.13 



940 



800 



480 



280 



11.2 



2.75 



2.85 



951 



811 



501 



311 



9.3 



4.25 



1.99 



1,070 



930 



540 



390 



10.8 



4.75 



3.09 



845 



705 



415 



235 



8.1 



3.75 



.43 



Acidity. 



Special extra, 40 

 sirup: 



Average 



Highest 



Lowest 



Extra, 30° sirup: 



Average 



Highest 



Lowest 



Extra standard, 20' 

 sirup: 



Average 



Highest 



Lowest 



Standard, 15° sirup: 



Average 



Highest 



Lowest 



Seconds, 10° sirup: 



Average , 



Highest 



Lowest 



Water-packed: 



Average 



Highest 



Lowest 



Grams 



per 100 cc. 



0.12 



.13 



.11 



.11 

 .15 

 .09 



Though it may be tender, the pear has sufficient strength to maintain a very nearly 

 normal shape and size. It is only in the heavier sirups that appreciable shrinkage 

 occurs. It is therefore graded by the number of pieces to the can, their symmetry, 

 texture, and color. The first three grades mupt be evenly matured, ripe, but not soft, 

 and they must be nicely peeled, cored, and split equally, have good shape, fine tex- 

 ture, and be free from pink color. Pink pears are due to the use of imperfectly devel- 

 oped fruit, to fruit becoming overheated, as in a car, and to remaining hot for too long 

 a time after processing. The difference in the condition of imperfectly developed 



