indicating near optimum quality (table 8). Ex- 

 ceptions were texture scores for whole cranberry 

 sauce and cooked plums, 3.2, and flavor scores 

 for strained cranberry sauce, 3.2. 



The range in color-difference meter and shear- 

 force values was small for individual lots of the 

 various fruits investigated (tables 8 and 9). 

 Dark sweet cherries were an exception, with 

 values for ai, ranging from 2.6 to 10.2. No more 

 than two samples were used for any of the 

 evaluations. 



Canned Fruits 



Preparation time. — Preparation times for canned 

 fruits are shown in table 10. Active preparation 

 time for most fruits was one-quarter minute, the 

 time required for opening the can and removing 

 the contents. Bing cherries when pitted required 

 the most time for active preparation — 8 minutes. 



Total preparation time ranged from one-quarter 

 minute for those fruits served with liquid to over 

 9 minutes for red sour cherries cooked mth sugar. 



Yield. — Data on the yield of canned fruits 

 purchased from retail markets in the Washington, 

 D.C., area are given in table 11. 



The range in weight of all canned fruits per 

 market unit as purchased was quite small, as 

 would be expected with standardized containers 

 and packs. The mean yield of solids plus liquids 

 was 100 percent except for Bing cherries, which 

 had a yield of 92 percent after pits were removed, 

 and red sour cherries, 95 percent, after cooking 

 with sugar added. 



Yield of drained solids ranged from about 35 

 percent for strawberries to 81 percent for baked 

 apples. Servings of drained solids ranged from 

 1.6 per pound for strawberries to 3.2 for pineapple 

 shces and chunks, with most of the drained fruits 

 falling within the range of 2.0 to 2.8 servings of 

 specified size. 



Amounts of soUds plus liquid for each serving 

 of specified size ranged from 1.1 ounces of lemon 

 juice to 4.6 ounces of strawberries. Ajnounts of 

 canned fruit to purchase for one serving of solids 

 plus liquid or of drained solids varied among 

 fruits. A majority of the fruits required from 4.2 

 to 4.6 ounces for a )2-cup serving of solids plus 

 liquid. The range of food to purchase for one 

 serving of drained solids was from 4.9 ounces for 

 pineapple slices and chunks to 9.7 ounces for 

 strawberries. 



Color, texture, and flavor. — Color-difference meter 

 and shear-force values, and panel evaluations of 

 color, texture, and flavor are shown in tables 12 

 and 13. Ranges in color-difference meter values 

 and shear-force values for most of the fruits were 

 generally small. 



Ranges in panel, color scores were not great 

 except for peaches, with scores from 3.2 to 5.0. 

 Cherry sauce and grapefruit sections, each with 

 color scores of 4.9, were rated best in color. 

 Lowest scores were given to red sour cherries, 

 2.9, and raspberries, 2.3. 



Panel texture scores indicated that most of the 

 canned fruits investigated were of somewhat 

 softer than optimum texture. Raspberries, with 

 a score of 1.9, were lowest in panel texture scores. 



Table 8.—] 



Fresh fruits: Shear values and panel scores 









Shear values 



Panel scores 





Fruit 



Mean 



Range 



Color 1 



Texture ^ 



Flavor ' 



Samples 





Mean 



Range 



Mean 



Range 



Mean 



Range 





Cherries, dark sweet . 



Lb. 



force 



143 



206 



Lb. force 



94-192 



192-220 



4.8 

 4. 8 



5.0 

 4 4 



4.8 



4.9 

 5.0 

 4.6 

 40 

 49 

 5.0 

 4 7 





5. 

 5.0 



4 

 3.2 

 4 6 



4. 7 

 4.9 

 48 

 3.2 

 4 9 

 4 9 

 4 6 





4 9 

 4 9 



3. 2 

 4 2 

 4 6 



48 



4. 6 

 4 5 

 4 6 

 4.5 

 4.6 

 4. 5 



4 8-5. 

 4. 8-5. 



Number 

 2 



Cherries, red sour 





2 



Cranberry sauce: 

 Strained. 





1 



Whole 











1 



Grapefruit sections- - . . 



206 



179-233 



4 6-5. 

 4. 8-5. 



4 4-4 8 



4. 6-4. 8 

 4. 8-5. 

 4 6-5. 



2 



Orange juice: 



Home-squeezed- . _ 





2 



Store-squeezed _ 







4 2-5. 

 4 0-5. 



2 



Peaches, sliced 



Plums, cooked 



32 



27-38 



4 4-4 8 



2 



1 



Raspberries, red 



Rhubarb- .... . . 



63 



47-84 



4 8-5. 



4. 8-5. 

 4. 8-5. 

 4. 4-4. 8 



4 2-4 8 

 4 4-4 8 

 4 4-4 6 



2 

 2 



Strawberries, whole. 



31 



27-38 



4. 6-4 8 



2 







' 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. 



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

 undesirable flavor. 



10 



