Canned fruits with good flavor or scores near 

 4 or above were dark sweet cherries, cherry sauce, 

 cranberry sauce, baked apples, and grapefruit 

 sections. Those with fair flavor qiiality were 

 orange juice, peaches, and plums. 



Frozen Fruits 



Preparation /ime.— Active preparation time was 

 less than 1 minute for all frozen fruits except 

 lemonade, orange juice, and rhubarb, v\'hich 

 required from 2]^ to 4K minutes (table 14). 



Total preparation time was longest for baked 

 apples, about 180 minutes, because of the time 

 required for defrosting. Red sour cherries, grape- 

 fruit, and pineapple chunks required next longest 

 times, ranging from about 120 to 75 minutes. 

 Lemonade and orange juice concentrates required 

 comparatively little total preparation time, 2]^ 

 minutes in each case. Time required for other 

 fruits ranged from about 50 to 61 minutes. 



Yield. — In table 15 are given data on values and 

 ranges for the net weight of the frozen fruits as 

 purchased, yield of solids plus liquids, and yield 

 of drained solids. Also given are weight of serv- 

 ings, approximate size of serving, number of 

 servings per market unit, servings per pound, and 

 amount needed for one serving. 



Market units for fruits differed little in weight 

 among the fruits studied. Widest ranges were 

 found in baked apples, grapefruit, and whole 

 strawberries. Yields were 100 percent except for 

 fruits to which ingredients were added. For 

 orange juice, the weight of the reconstituted 

 product was 3.69 times that of the concentrate. 

 The weight of rhubarb likewise increased to about 

 120 percent of the as-purchased fruit. 



The yield of drained solids ranged from about 

 44 percent for sliced strawberries to 100 percent 



for baked apples. Other fruits ranged from about 

 47 to 61 percent in yield of drained solids. 



The calculated servings per pound for solids 

 plus liquids ranged from 3.4 to 3.8 for all fruits 

 except orange juice concentrate, which w^as 13.4, 

 and rhubarb, 4.6, both of which had added ingredi- 

 ents. The number of servings per pound for 

 drained solids ranged from 2.1 for rhubarb and 

 sliced and whole strawberries to 3.0 for pineapple 

 chunks. 



Amounts of frozen fruits to purchase for one 

 serving of solids plus liquids ranged from 1.2 

 ounces for orange juice concentrate to 4.6 ounces 

 for sliced and whole strawberries. Most fruits, 

 however, required from 4.2 to 4.6 ounces of fruit 

 as purchased, per individual serving. Amounts 

 of frozen fruit to purchase for one serving of 

 drained solids ranged from 5.4 ounces for pine- 

 apple chunks to 7.7 ounces for sliced strawberries. 



Ascorbic acid. — Reduced ascorbic acid and 

 its oxidation product, dehydroascorbic acid, are 

 important because of their biological activity as 

 Vitamin C. In the freshly harvested fruit, 

 ascorbic acid would be present chiefly in the re- 

 duced form. The Western Utilization Research 

 and Development Division found that in a frozen 

 fruit stored at 0° F. or below, the ratio of oxi- 

 dized to reduced ascorbic acid should be very 

 low. Above 0° F., reduced ascorbic acid oxi- 

 dizes to dehydroascorbic acid and diketogulonic 

 acid, thus increasing the ratio. The amount of 

 increase indicates the extent of storage above 

 0°F. 



In table 16 are shown values and ranges for re- 

 duced ascorbic acid and ratios of dehydroascorbic 

 acid plus diketogulonic acid to reduced ascorbic 

 acid in the six frozen fruits investigated. Re- 

 sults are given for both solids and liquids. Ratios 

 of ascorbic acid in solids to ascorbic acid in 

 liquids are also given. Since all the brands of 



Table 14. — Fkozen fruits: Preparation time Jor family-sized vnits 



Fruit and preparation form 



Marlcet unit 



Container 



Weight 



Preparation time ' 



Active Total 



Samples 



Apples, baked 



Cherries, red sour 



Grapefruit, sections 



Lemonade concentrate-.. 

 Orange juice concentrate 



Peaches, sliced 



Pineapple, chunks 



Raspberries, red 



Rhubarb, cooked 



Strawberries: 



Sliced 



Whole 



Paper package 



Metal can 



Metal can 



6-fl.-oz. can 



6-fl.-oz. can 



Paper package, metal ends. 



Metal can 



Paper package 



Paper package 



Ounces 



12. 

 20. 



13. 5 



Paper package, metal ends. 

 Paper package, metal ends. 



10. 

 13. 5 

 10. 

 16. 



10. 

 16. 



Minutes 



>i 



2'/2 



2/2 

 % 

 % 



4H 



Minutes 



120/2 



Shy, 



2^2 

 2/2 



60/4 



75/4 



50M 

 56 



&0% 



Number 

 4 

 4 

 6 

 2 

 4 

 4 

 3 

 5 

 3 



6 

 6 



' All fruits were allowed to drain 1 minute if liquid was present as purchased or as prepared, in addition to the time 

 recorded above. 



15 



