Table 12 



. — Canned fruits: 



Color-difference meter values 











Color-difference meter values ' 





Fruit 



L 



aL 



hL 



Samples 





Mean 



Range 



Mean 



Range 



Mean 



Range 





Cherries, dark sweet 



9.9 



27.8 

 23.9 

 12. 9 



7.4 

 9.0 

 48.2 

 46.7 

 45. 2 

 10.2 

 17.4 

 16. 9 



9. 1-10. 7 



27. 6-28. 1 

 23. 6-24. 2 

 12. 8-13. 



4. 



16. 

 15. 6 

 20. 6 



7. 1 



9. 1 



-3.8 



-.8 



3. 7- 4. 4 



15. 9- 16. 

 15. 0- 16. 2 



18. 7- 22. 4 



1.0 



13. 6 



11.9 



6. 1 



2. 4 



3. 1 

 18.0 

 27. 

 27.0 



4. 

 5.2 

 7.3 



0. 7- 1. 



13. 4-13. 



11. 8-12. 



5. 8- 6. 



3 



9 

 

 4 



Number 

 2 



Cherries, red sour: 

 Uncooked 



2 



Cooked - - 



2 



Cherry sauce - - _ - 



2 



Cranberry sauce: 



Strained - . 



1 



Whole 



"-3.'2-'-4."4' 

 -.4 1.2 





1 



Grapefruit sections - _ _ . _ 



45. 5-50. 8 

 41. 8-49. 1 

 43. 0-47. 3 



17. 6-18. 



23. 4-28. 



24. 2-29. 



3 



4 



7 



2 



Orange juice 



Peaches, halves 



4 

 2 



Plums 



7.9 



12. 8 



13. 5 





1 



Raspberries, red 



15. 9-18. 9 



11. 7- 13. 9 



4. 3- 6. 







2 



Strawberries, whole 



1 











' Mean of 5 values on each sample. L= visual lightness; a/, = redness or greenness; 6z, = yellowness or blueness. 



Table 



13.— 



Canned fruits: 



Shear values and panel scores 









Shear values 



Panel scores 





Fruit 



Mean 



Range 



Color 1 



Texture 2 



Flavor ' 



Samples 





Mean 



Range 



Mean 



Range 



Mean 



Range 





Apples, baked - - . 



Lb. force 



4.0 

 4.0 



'"3.' 8-4." 2' 



3.6 



4. 2 



"'3." 8-4." 6" 



4.0 

 4. 1 





Number 

 1 



Cherries, dark sweet 



Cherries, red sour: 

 Uncooked 



79 



51 

 32 



74- 84 



47- 55 

 27- 38 



4. 0-4. 2 



2 



2 



Cooked 



2.9 

 4. 9 



4.0 

 4.6 

 4.9 

 4. 4 

 4. 1 

 3.0 

 2.3 



2. 8-3. 

 4. 8-5. 



"'4.'8-5.'o" 

 4. 2-4. 6 



3. 2-5. 



"2.' 0-2.^6' 



3.7 

 4. 6 



4.0 

 3.8 

 4. 4 

 4.5 

 3.8 

 3. 6 

 1.9 



3. 6-3. 8 



4. 4-4. 8 



3. 8 



4. 6 



3.6 

 4.6 

 3.8 

 3.5 

 3.3 

 2.8 

 2.3 





2 



Cherry sauce 



4. 4-4. 8 



2 



Cranberry sauce: 

 Strained 







1 



Whole 









1 



Grapefruit sections 



110 



88-132 



4. 2-4. 6 

 4. 0-5. 

 3. 4-4. 2 



"i.'i-i'i" 



3. 4-4. 2 

 3. 4-3. 6 

 3. 2-3. 4 



2 



Orange juice 



4 



Peaches, halves _ 



22 



18- 27 



2 



Plums 



1 



Raspberries, red 







2. 2-2. 4 



2 











1 The range was from 5, very good color, to 1, very poor 

 color. 



2 The range was from 5, characteristic texture, to 1, very 

 poor texture. 



3 The range was from 5, very desirable flavor, to 1, very 

 undesirable flavor. 



14 



