tions in ascorbic acid ratios in the other fruits 

 investigated suggested a considerable range in 

 storage history. In most cases, the majority of the 

 ratios were in the range 0.50 to 1.25; raspberries 

 were an exception — seventeen of the samples 

 tested had ratios greater than 2.00. Distribution 

 of solids-to-liquids ratios of ascorbic acid for the 

 fruits investigated are shown in figure 2. 



Titratable acidity. — In work on frozen rasp- 



berries, reported by Guadagni and others (5), it 

 was found that the total acid ratio could be used 

 as an indicator of storage history. The ratio of 

 total acid in fruit to that in liquid was found to 

 drop markedly within one to two weeks of storage 

 at 20° F. 



In table 17 are shown ranges and mean values 

 for titratable acidity ratios for the fruits investi- 

 gated except orange juice. In most cases, the 



I* 



NUMBER 

 OF SAMPLES 

 40 - 



I I I I I I I I T 



I ! I 



I I I I I 



I I I I I I I 



I I I I I I I p 



Raspberries 



Strawberries 



n fl n 



n 



1 1 1 



p n I I I I I I I 1 I I I I I 



12 3 4 



RATIO 



FiGUBE 2. — Frozen fruits: Solids-to-liquids ratios of ascorbic acid. 



19 



