CONTENTS 



Summary 1 



Purpose of the investigation 2 



Scope of the work 2 



Experimental procedures 2 



Purchase and storage of fruits 2 



Preparation of samples 3 



Quality evaluation 3 



Results and discussion ■ 7 



Fresh fruits 7 



Canned fruits 10 



Frozen fruits 15 



Literature cited 28 



TABLES 



1. Plan for selecting samples of fruit 3 



2. Procedure for preparing fresh, canned, and frozen fruits 4 



3. Sugar added to cooked fruits 5 



4. Color standards for fruits tested 5 



5. Frozen fruits : Rating scales for palatability evaluation 6 



6. Fresh fruits : Preparation time for family-sized units 7 



7. Fresh fruits: Yield of prepared food as served and parts discarded from units 



purchased in bulk 8 



8. Fresh fruits: Shear values and panel scores 10 



9. Fresh fruits: Color-difference meter values 11 



10. Canned fruits: Preparation time for family-sized units 11 



11. Canned fruits: Yield of prepared food as served 12 



12. Canned fruits: Color-difference meter values 14 



13. Canned fruits: Shear values and panel scores 14 



14. Frozen fruits: Preparation time for family-sized units 15 



15. Frozen fruits: Yield of prepared food as served 16 



16. Frozen fruits: Ascorbic acid 17 



17. Frozen fruits: Titratable acidity 22 



18. Frozen fruits: Soluble solids 22 



19. Frozen fruits: Color-difference meter values 22 



20. Frozen fruits : Shear values and panel scores 23 



21. Frozen orange juice concentrate: Cloud values of samples from selected retail 



markets during four seasons 24 



FIGURES 



Page 



1. Frozen fruits: Ratios of oxidized to reduced ascorbic acid 18 



2. Frozen fruits: Solids-to-liquids ratios of ascorbic acid 19 



3. Frozen fruits : Solids-to-liquids ratios of titratable acids 20 



4. Frozen fruits : Solids-to-liquids ratios of soluble solids 21 



5. Frozen fruits: Panel color scores 25 



6. Frozen fruits: Panel texture scores 26 



7. Frozen fruits : Panel flavor scores 27 



IV 



