BULLETIN OF THE 



ffiDEHIMIOFAffldM 



No. 241 



Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief 

 June 14, 1915. 



STUDIES ON FRUIT JUICES. 



By H. C. Gore, 

 Chemist in Charge, Fruit and Vegetable Utilization Laboratory. 



INTRODUCTION. 



The studies described in this bulletin were made with a view of 

 finding methods for the preparation of juices from such fruits as the 

 strawberry, blackberry, pineapple, orange, and lemon, which are 

 less well known as sources of juice than the grape and apple. The 

 work was directed toward the preparation of juices of well known 

 varieties of fruit likely to be produced in quantities which would 

 leave a surplus beyond the market demand for them as fresh fruit. 

 The actual fruit used wherever practicable was that produced under 

 typical conditions in localities where it is grown extensively. While 

 final determination of the value of all the methods has not been made, 

 the results of the studies are published in the belief that they will 

 be useful to those giving attention to this neglected field of fruit 

 conservation, and in the hope that they may stimulate others to 

 develop methods which will make much fruit that is now wasted 

 of commercial value to growers and a source of food to the people. 

 The work was taken up at the suggestion of Mr. W. A. Taylor, of 

 the Bureau of Plant Industry, and has been continued during the 

 past four years in cooperation with him and with Mr. A. V. Stuben- 

 rauch, formerly of that bureau. The variety of fruit and the locality 

 were selected by Mr. Taylor or Mr. Stubenrauch. 



The experiments developed the fact that ordinary methods of 

 sterilizing fruit juices by heat could be successfully applied to but 

 a limited number of the special fruits such as the black raspberry, 

 blackberry, black currant, sour cherry, and peach. In the case of 

 the juices of the strawberry, red raspberry, red currant, pineapple, 

 and the citrus fruits, as well as apple cider, sterilization by heat 

 caused loss in flavor, and where kept after heat sterilization the juices 

 of these fruits tended to lose color or flavor, or both. With these 

 juices, then, the study was directed toward special methods of con- 



This bulletin will be of interest only to those concerned with the commercial manufacture of fruit 

 fuices. The methods given call for cold storage, sterilization in carbon dioxid, and other processes not 

 commonly available to the housewife. 

 91345°— Bull. 241—15 1 



