RESULTS AND DISCUSSION 



Fresh Fruits 



Preparation time. — Preparation times for fresh 

 fruits are given in table 6. Active preparation 

 time for approximately 1 pound as purchased 

 ranged from 1 minute for unpitted Bing cherries 

 to over 38 minutes for pitted red sour cherries. 

 Most of the fruits required full attention (active 

 time) throughout the total preparation time. 



Three fruits — cranberry sauce, plums, and rhu- 

 barb — required additional preparation time (heat- 

 ing) that did not require the full attention of the 

 worker. 



Yield. — In table 7, data are given on the yield 

 of fresh fruits purchased from retail markets in 

 the Washington, D.C., area. The ranges in weight 

 per market unit of fruits were generally quite 

 small, except for pineapple and home-squeezed 

 orange juice. The discarded portions of the fresh 

 fruits caused the yields to be less than the corre- 

 sponding values for the frozen fruits. Parts 

 discarded ranged from 0.4 percent by weight for 

 cranberry sauce to 56 percent for home-squeezed 

 lemon juice. 



Yield of solids plus liquids covered a wide range, 

 from about 43 percent for home-squeezed lemon 

 juice to an increase to 239 percent for whole 

 cranberry sauce. The addition of ingredients to 

 some of the fruits was, of course, a factor in the 

 percentage yields. 



Yield of drained solids ranged from about 40 

 percent for grapefruit to 95 percent for raw plums 

 and raspberries. 



Number of servings per pound for solids plus 

 liquids ranged from 1.7 for home-squeezed orange 

 juice to 16 for whole cranberry sauce with its 

 added ingredients. Most of the differences are 

 due to amounts of ingredients added or parts dis- 

 carded during preparation. Number of servings 

 per pound for drained solids ranged from 1.9 for 

 grapefruit to 5.8 for raspberries. 



The amounts of fresh fruit as purchased that 

 were required for one serving of solids plus liquids 

 ranged from 1 ounce for whole cranberry sauce to 

 9.3 ounces for home-squeezed orange juice. As 

 would be expected, there was very little similarity 

 among fruits in this respect. Amounts of drained 

 solids needed for one serving did not vary as 

 widely as did those for solids plus liquids. The 

 range was from 2.8 ounces for raspberries to 8.2 

 ounces for grapefruit, with most of the fruits 

 requiring from 4 to 5 ounces per serving. 



Color, texture, and flavor. — In the investigation 

 on fresh fruits, the principal objective was to 

 obtain data on preparation time and yield; how- 

 ever, the fruits were evaluated also for color, 

 texture, and flavor. 



Panel scores for color, texture, and flavor of 

 fresh fruits generally ranged between 4.0 and 5.0, 



Table 6. — Fresh fruits: Preparation time for family-sized units 



Fruit and preparation form 



Market unit 



Container 



Weight 



Preparation 

 time ' 



Active Total 



Samples 



Cherries, dark sweet (Bing), raw: 



Unpitted 



Pitted 



Cherries, red sour, raw, pitted 



Cranberries : 



Strained sauce 



Whole sauce 



Grapefruit, raw, sections 



Lemon juice, home-squeezed 



Orange juice: 



Home-squeezed 



Store-squeezed 



Peaches: 



Raw, whole, peeled 



Raw, sliced 



Pineapple, raw, chunks 



Plums: 



Raw, whole 



Raw, halves 



Cooked whole, unpeeled 



Cooked halves, unpeeled 



Raspberries, red, raw 



Rhubarb, cooked, with liquid 



Strawberries, raw, whole 



Bulk. 



-do. 



Quart basket- 



Cellophane package, 



do 



1 grapefruit 



1 lemon 



1 doz. oranges - 

 1-qt. bottle 



Bulk- 



.do- 



1 pineapple. 

 Bulk 



.do- 



do 



do 



Pt. basket- 

 Bulk 



Qt. basket. 



Ounces 

 16.0 

 16. 



16.0 

 16. 



15. 7 

 15. 7 



16.0 

 16. 

 16. 1 

 16.0 



16. 



Minutes 

 1 

 16 



38>4 



15}^ 

 12 



8 



2% 

 4% 

 6/2 

 14 



10 



Minutes 

 1 

 16 



38>^ 



27 



7K2 

 9% 



2% 

 434 



IIK2 



19 

 1% 



10 



11>^ 



Number 

 3 

 3 

 4 



4 



4 



6 



12 



1 

 2 



5 

 5 

 2 



2 

 2 

 2 

 2 

 6 

 4 

 16 



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

 recorded above. 



