194 MISC. PUBLICATION 5 10, TJ. S. DEPT. OF AGRICULTURE 



In preparing directions for use in homes and institutions, the pro- 

 ducer should determine the amount of water and the soaking and boil- 

 ing times necessary to yield a moist cooked product without excess 

 water. A large part of the ascorbic acid will be lost if excess water 

 is discarded. Cabbage is one of the best sources of ascorbic acid in 

 the diet. While much is lost in the dehydration process, tests have 

 shown that freshly dehydrated material contains 300 to 400 milligrams 

 per 100 grams of dry cabbage. 



Recently considerable interest has developed in a sulfite treatment 

 in the dehydration of cabbage. Evidence has shown that this treatment 

 is desirable for several reasons. (See section on "Sulfuring Vege- 

 tables," p. 42.) 



CARROTS 



Since carrots require a long growing season, their production is con- 

 fined to areas with long periods of mild weather. Like potatoes and 

 sweetpotatoes. carrots can be stored and are available in the fresh 

 state the entire year ; hence they are not canned in large quantities. In 

 1942 the California production of carrots was almost 40 percent of the 

 total national commercial crop of 506.000 tons. Texas, Xew York, 

 and Arizona rank next in production. In most carrot -growing States, 

 the crop is harvested from late spring to late fall. In California, car- 

 rots are grown during the entire year. In Arizona. Louisiana, and 

 Texas they are grown from late fall to early summer. 



In carrots intended for dehydration, a deep uniform color, with as 

 little difference as possible in character and depth of color between 

 cortex and core, is a major requirement. Good to high quality and 

 ability to stand up well under storage are also necessary. Red Core 

 Chantenay combines desirable field and storage characteristics with 

 deep-orange color throughout the root, and is the variety chiefly used 

 by canners and dehydrators in the East. Xantes also 1ms rather uni- 

 formly deep-orange flesh and high quality. Three varieties having 

 fairly deep-orange flesh with somewhat lighter yellow cores are Im- 

 perator. Danvers. and Long Orange. Imperator is grown chiefly in 

 the West and Southwest for shipment, and has been reported as satis- 

 factory for drying in California. 



Stage of maturity is highly important. Depth of color increases 

 with age. but toughness and woodiness also appear and become pro- 

 nounced in old material, which is hard and Avoody when cooked. The 

 stage at which carrots are ordinarily harvested for storage represents 

 the upper limit of maturity for dehydration. 



Carrots are stored in fairly large quantities during the winter in 

 those sections where the storage temperature can be held sufficiently 

 low. They are sometimes held in cold storage, although prices do not 

 usually justify this kind of treatment. Very light freezing may cause 

 practically no injury, but carrots should be protected from severe 

 freezing and are best stored at a temperature of 32° F. They are 

 subject to wilting if the relative humidity is not 95 percent or higher; 

 for this reason they are more easily kept in well-ventilated cellar or 

 bank storage than above ground. 



Before being placed in storage, carrots should be topped and all 

 misshapen or injured roots sorted out. They should be kept in slat 

 crates or ventilated barrels, and provision should be made for air 



