Frozen fruits were transported to the laboratory 

 in insulated bags and stored at —8° to —12° F. 

 until used, no longer than one week. For separate 

 study, six frozen fruits were purchased in each 

 of four seasons from three stores under different 

 managements and having high volimie sales in the 

 locality. The fruits included were four brands of 

 orange juice; three brands each of peaches, 

 raspberries, and strawberries ; and one brand each 

 of grapefruit and pineapple. The sampling plan 

 for the stores and brands of frozen fruits used in 

 this experiment is shown in table 1. Three or 

 four samples, one for each brand-store combina- 

 tion of a single fruit, were studied per day. 

 Each combination was replicated four times each 

 season for four consecutive seasons, beginning with 

 the spring season. 



The sampling of fresh, canned, and frozen fruits 

 was carried out according to a randomized design, 

 Cochran and Cox (4), which specified the order 

 of testing. 



Table 1. — Plan for selecting samples of fruit 





Brands purchased from — 



Fruit 



Store 



1 



Store 

 2 



Store 

 3 



Store 

 4 



Peaches and raspberries 



A.___ 



B____ 



c 











Strawberries 



A .._ 





C-___ 



B 











Orange juice concentrate 



A__-_ 



D___ 

 E 



€_.__ 





Grapefruit sections.- 



F_.__ 



F..__ 



F _ 











Pineapple chunks 





G_-__ 



G____ 



G 









Preparation of Samples 



Preparation time. — The time required for each 

 step in preparing the fruits was recorded in two 

 categories: (1) Active preparation time, and (2) 

 total preparation time. Active preparation time 

 is the time spent in activities requiring the full 

 attention of the homemaker — such as washing, 

 paring, trimming, and cutting — and the time for 

 water to come to a boil before adding the fruit. 

 Total preparation time includes time for active 

 preparation and all other preparation — such as 

 thawing and cooking processes — that does not re- 

 quire the full attention of the homemaker. 



The procedures used in preparing each of the 

 fruits are given in table 2. 



Frozen fruits were defrosted on a wire rack in 

 the draft of a fan in a room held at a temperature 

 of 72° F. Orange juice concentrate was de- 

 frosted for 15 minutes before reconstituting; other 

 fruits were defrosted for 75 minutes for chemical 

 tests and 90 minutes for other tests. 



Samples to be used for chemical determinations 

 were removed from the freezer one package at a 

 time. After defrosting, samples were weighed 

 and then drained for 5 minutes in a colander. 

 Weights of solids and liquids and other pertinent 

 data such as lot numbers and brown spots for 

 peaches were recorded. 



For shear and color-difference meter readings, 

 two packages of each sample were drained for 

 5 minutes and readings taken on the solids only. 



For orange juice, one can per sample was used 

 for both palatability and color-difference meter 

 evaluations and one can for ascorbic acid and 

 cloud determinations. For the other fruits, two 

 additional packages were mixed and used for 

 panel evaluations of color, texture, and flavor. 



Cooking methods. — Accepted household methods 

 were used for those fruits that were cooked (table 

 2). Amounts of sugar added to the fruits are 

 given in table 3. 



Quality Evaluation 



Yield. — For canned and frozen fruits, yield 

 data including the net weight as given on the 

 container were recorded. 



All foods were weighed in grams, and weights 

 were converted to ounces for ease in comparing 

 package weights, which are usually expressed in 

 ounces and pounds. 



For fresh fruits, yield data included weight and 

 description of inedible portions trimmed from 

 the fruits before washing, and weight of trimmed 

 fruit after washing. 



For the canned fruits, weight and volume of 

 the total contents of the can and of the drained 

 solids and liquids were determined. When avail- 

 able, two different brands of each of the canned 

 fruits and at least two cans of each brand were 

 used for compiling yield data. 



For the frozen fruits, package contents were 

 weighed and the weight and volume of the drained 

 fruits were determined. One, and in some 

 cases, two brands of frozen fruit were completely 

 defrosted at room temperature, to obtain yield 

 on solids and liquids separately. 



Fruits with liquid present as purchased or as 

 prepared were drained for 1 minute before deter- 

 mining weights of solids and of liquids. If no 

 liquid was present after preparation, the yields 

 are reported as yield of drained solids. If liquids 

 and solids were inseparable, or, if only liquid 

 was present, as in orange juice, yields are reported 

 as combined yield of solids and liquids. 



The number of servings per purchase unit was 

 calculated on the basis of equal weight servings 

 in different market forms of the same fruit. 

 If the weights of specified individual servings 

 (usually one-half cup) were not the same for all 

 forms of the fruit, the weight of the form with 

 the greatest nmnber of samples was selected for 

 use in calculations. This figtu-e was divided into 



