50 BULLETIN 196, U. S. DEPARTMENT OF AGEICULTUEE. 



Effect of varying degrees of sirup on green gage and yellow egg plums — Continued. 



Density of sirup 



Gross 



Weight of 



Weight of 



Weight of 



Brix 



Reduc- 



Sucrose. 



Acidity. 



(degrees). 



weight. 



contents. 



fruit. 



sirup. 



reading. 



ing sugar. 



Washington plums; 



















weight of fruit, 550 



















grams; examined 



















Au!,'. 6, 1913, Sept. 



















22, 1913, Apr. 14, 













Grams 



Grams 



Grams 



1914: 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 CC. 



per 100 CC. 



per 100 CC. 





995 



855 



480 



375 



10.4 



4.50 



0.47 



1.01 



"Water 



i 985 

 990 



845 

 850 



445 

 495 



400 

 355 



11.7 

 12.6 



6.5 



6.70 



.00 



.44 



1.17 





1.22 





1,000 



860 



440 



420 



14.9 



5.75 



4.04 



.94 



10 



\ 980 

 970 



840 

 830 



430 

 500 



410 

 330 



15.3 

 16.5 



8.75 

 9.24 



1.66 

 1.10 



1.18 





1.23 



20 



f 1,025 



885 



445 



440 



18.6 



6.00 



8.55 



.93 





1 1,030 



890 



425 



465 



18.4 



8.75 



5.36 



1. 16 





1,045 



905 



495 



410 



25.0 



6.50 



15.20 



.76 



30 .... 



i 1,035 

 . 1,035 



895 

 895 



505 

 535 



390 

 360 



23.0 

 24.1 



10.75 

 15.04 



8.79 

 4.57 



1.11 





1.07 





11,050 



910 



440 



470 



34.0 



8.25 



20.80 



.78 



40 



\ 1,045 

 1,040 



905 

 900 



440 

 480 



465 

 420 



30.4 

 30.5 



11.75 

 24.60 



14.96 

 2.09 



1.01 





1.09 





1,055 



915 



395 



520 



34.3 



9.25 



20.19 



.79 



SO 



\ 1,040 

 1,050 



900 

 910 



425 

 490 



475 

 420 



33.2 

 32.2 



12.75 

 23. 10 



15.44 

 4.83 



.92 





1.07 





11,065 



925 



410 



515 



45.3 



8.75 



32.06 



.69 



60 



\ 1,060 

 [ 1,065 



920 

 925 



430 

 455 



490 

 470 



36.8 

 36.0 



15.00 

 29.28 



18.05 

 2.66 



.92 





.99 



I Unusual variation, probably due to skins holding and not permitting the establishment of equilibrium 

 between fruit and sirup. 



Average weight of fruit and sirup in canned plume. 



Grade of fruit. 



Gross 

 weight. 



Weight of 

 contents. 



Weight of 

 fruit. 



Weight of 

 sirup. 



Brix 



reading. 



Reduc- 

 ing sugar. 



Sucrose. 



Acidity. 



Green gage: 



Water -.. 



Grams. 

 955 



990 



965 



1,002 



1,014 



1,023 



1,035 



1,015 



1,065 



1,050 



Grams. 

 815 



850 



825 



862 



874 



883 



895 



875 



925 



910 



Grams. 



480 



540 

 475 

 470 

 509 

 516 

 547 

 500 

 495 

 480 



Grams. 

 335 



308 



350 



392 



365 



367 



348 



375 



430 



430 



Degrees. 

 11.5 



9.6 



15.0 



12.2 



18.7 



16.8 



22.8 



18.0 



21.6 



25.0 



Grams 

 per 100 CC. 



Grams 

 per 100 CC. 



Grams 

 per 100 CC. 



Yellow egg: 



3.50 



2.61 



1.22 



Green gage: 





Yellow egg: 



7.50 



1.42 



1.09 



Green gage: 





Yellow egg: 



Standard 



Green gage: 



9.25 



3.09 



1.21 



Yellow egg: 



Extra standard. . 

 Green gage: 



14.75 



3.80 



1.24 



Yellow egg: 



Extra 



16.25 



4.59 



1.21 







The green gage and yellow egg plums behave so nearly alike that they may be 

 considered together. Both leave large spaces in packing and, as a result of softening 

 from processing, settle together. If the plums are slightly green, the cut-out will 

 appear to be somewhat better than if fully ripe, but the loss in flavor more than 

 counterbalances the gain in appearance. The effect of sirup on the fully ripened 

 fruit is essentially the same from water to 30° sirup, the cut-out after draining being 

 about two- thirds full; 40° sirup reduces it to not less than two-thirds, and 50° and 

 60° sirup about one-half. On fruit that is slightly immature the cut-out from water to 

 30° sirup is within three-fourths of an inch of the top; 40°, down about 1 inch; and 

 50° and 60°, about 1^ inches. By weight, in 30° sirup, 400 grams give less than one- 

 half a can; 450 grams, more than one-half; 500 grams, two-thirds; and 550 grams, 

 three-fourths. The fruit tested was in prime condition for canning. 



