TaBLE 12.—Panel color scores of pickled vegetables and fruits 

Mean score after storage for— ! 
Product 
Odaysto| 2to3 
1 week | months | months | months 
Fermented products: 
Dilled cucumbers: 
Processed 
Unprocessed 
Sauerkraut: 
Processed 
Unprocessed 
Fresh-pack pickles: 
Dilled cucumbers: 
Processed 
Crosscut cucumber slices: 
Processed 
Sweet gherkin cucumbers: 
Processed 
Unprocessed 
Dilled green beans: 
Processed 
Unprocessed 
Relishes: 
Corn: 
Processed 
Horseradish: 
Unprocessed 
Pepper-onion: 
Unprocessed 
Piccalilli: 
Processed 
Unprocessed 
Tomato-apple chutney: 
Processed 
Tomato-pear chutney: 
Unprocessed 
Fruit pickles: 
Peaches: 
Processed 
Unprocessed 
Pears: 
6 
Range in scores after storage for— 

9 0 days to 2 to 3 6 months | 9 months 
1 week months 
4.3 3. 8-5.0] 4.3-5.0] 4 1-5.0 3. 6-5. 0 
4.2] 2.5-40] 3.7-5.0] 3.5-48 3. 8-5. 0 
4:0=5).05| 2222 c-- |e ee es eee 
3.025:.0'|s= 222 5-0 |- 2a eee 
3hS4| = Sue eee 2.5-5.0 |] 3. 5-5.0 3. 2-4. 8 
45S) eee see os 4,6-5.0 | -4. 8-520 |= 222 See 
ASG g|2 ob Sse 8. 6-5.0 | 4 7-5.0 4. 5-4. 6 
iene oe | eee 4.5-5: 0 | 3. 8=45.8 |2 le eeeeae 
BO oa oe a|ceccecace lh BA0=4: 01 I 3he=4 45a came 
ees eee 4.6-5.0| 42-5.0] 45-48 /__-_-_.._. 
4,5-4..9 |oo 22s Li eae oS eee 
4: 3=4..8" | -'3:9=5)-0) |22. 222223 eee 
4.8) 40-45] 40-48] 45-47 4, 5-4.8 
4.7| 40-45] 4049 4, 2-4. 6 4, 5-4. 9 
4, 0-6: 0°] s2cesc2 22/2 2 eee 
4,.0-5. 0) | 2c oe ukse) | Se eee 
Pipe ae eearel (etme, ee ad beanie porta rs 3.2=5,.0"|L225 22S el eee 
Seat ae | ee ee | ee 4. 5-4. 6 |.2---5-2 2. 
3/6. |S5 seeees = 3.2-4.8 | 3.2-47 2. 5-4. 8 
1 A score of 5 denotes very good; 4, good; 3, fair; 2, poor; 1, very poor. 
Color-difference meter readings indicated a loss 
of green color in dilled green beans with storage. 
Panel color scores, however, showed no significant 
deterioration in color of the product with storage. 
Scores for the unprocessed product were somewhat 
lower than were those for the processed dilled 
green beans. 
Panel scores indicated only slight deterioration 
in color of processed corn relish stored for periods 
up to 9 months. Color-difference meter L and b;, 
readings also decreased slightly as the length of 
storage period increased, denoting some darkening 
and loss of yellow color with storage. Panel color 
scores for piccalilli indicated that the color of the 
product was not greatly affected by processing or 
length of storage time. 
Panel scores for appearance of processed pickled 
pears stored 2 to 3 months averaged 4.6, compared 
to 4.2 for the unprocessed pears stored for the 
same length of time. Gardner LZ scores (table 11) 
averaged 36.6 for the unprocessed pears before 
18 
storage, and 29.3 for the same product after 2 to 3 
months’ storage, denoting some darkening of the 
unprocessed pears with storage. The comparable 
LI value for the processed pears after the same 
storage period was 36.2, about the same as the 
value obtained on the pears before storage. 
Flavor 
Panel flavor scores (table 13) for processed 
fermented dilled cucumbers were slightly higher 
than for the unprocessed samples. Scores for 
processed dills were above 4, good flavor, at all 
storage periods, whereas scores for unprocessed 
fermented dills were below 4 after storage for 6 
months and after 9 months. These results indi- 
cate that processing aided in retaining desirable 
flavor in fermented dilled cucumbers. Flavor 
scores for sweet gherkins also were slightly higher 
for processed than for unprocessed pickles. 
Panel flavor scores were higher for fresh-pack 
