NUMBER 

 OF SAMPLES 

 20- 



Grapefruit 10 -^ 





 40 



30- 



Peaches 20 -^ 



10- 



20- 



Pineapple 10 — 





 20 



Raspberries 10 





 20 



Strawberries 10 



MEAN 



r 



r 



0.2 0.4 0.6 0.8 1.0 



RATIO 



Figure 4. — Frozen fruits: Solids-to-liquids ratios of soluble solids. 



1.2 



1.4 



and the solids-to-liquids ratio of soluble solids 

 will increase. ' The ratio would also be related 

 to initial quality and ripeness of fruit and affected 

 by the concentration of sugar used in the syrup 

 of the frozen fruit. Consequently, the soluble 

 sohds ratio cannot be used as an absolute value 

 for estimating storage history. 



Work reported by Guadagni and others (8) 

 has disclosed that a ratio of 0.7 was maintained 

 in freshly processed strawberries stored for 50 

 days at 10° F. In raspberries stored at 20° F. for 

 48 days, the ratio increased only slightly, from 

 about 0.50 to 0.53. Storage at temperatures 

 above 20° F. caused further increases in soluble 

 solids ratios. Ratios of 0.9 or above indicated 

 thawing of the fruit. 



In the work reported here on retail market 

 samples, considerable range in soluble solids 

 ratios was encountered (table 18). Lowest values. 



0.45, were obtained for peaches and raspberries. 

 Pineapple, with a value of 0.78 and a range of 

 0.60 to 1.10, was highest. 



A summary of the sample distribution according 

 to soluble solids ratios is given in figure 4. Only 

 a few of the ratios for strawberries exceeded 0.70. 

 Only a few of those for raspberries exceeded 0.50 

 These ratios would seem to indicate generally 

 good storage history for these fruits. The dis- 

 tribution of soluble solids ratios for grapefruit 

 was similar to that of strawberries. Ratios for 

 peaches ranged shghtly above those for rasp- 

 berries. 



Color. — Values and ranges for color -difference 

 meter and panel color scores are shown in tables 

 19 and 20. The color-difference meter standards 

 were selected to correspond as nearly as possible 

 to the color of the fruit investigated. Since this 

 made necessary the use of several color standards, 



21 



