SOME FRUITS OF HAWAII 



103 



TECHNICAL SECTION 



Preparation of Fruit for Chemical Analysis 



Note: All analytical determinations were made on the "edible por- 

 tion," which may be described as that part of the fruit remaining after 

 removal of the refuse as noted on page 93. Unless otherwise stated, 

 all samples were taken from thoroughly mixed, fresh material without 

 previous drying, representing a number of fresh ripe fruits. To prevent 

 contamination with iron or other extraneous material, a stainless steel 

 knife and a hard rubber chopping board were used in the preparation of 

 all fruit samples. 



Avocados, Hulumanu — The fruit was cut in half, the seed removed, 

 and the flesh peeled and mashed with a silver fork. 



Avocados, Nabal — The fruit was prepared in the same way as the 

 Hulumanu variety. All determinations were made on fresh material 

 except the ether-extract determinations, which were made on material 

 which had been dried before the samples were weighed out. 



Bananas, Blue fields and Brazilian — The fruit was peeled and any ad- 

 hering fibrous material was removed. The pulp was mashed with a 

 silver fork. 



Bananas, Largo — The fruit was peeled and, after the adhering fib- 

 rous material had been removed, was chopped. The material for the 

 iron determinations was not chopped but mashed with a glass rod. 



Breadfruit, Hawaiian — The peel and core were discarded and the 

 flesh was chopped. 



Caranibolas (juice) — The fruit was cut in pieces and the juice ex- 

 pressed through 6 thicknesses of cheesecloth. The specific gravity of 

 the juice was determined and samples were obtained by pipetting definite 

 quantities of the juice. 



Coconuts (water) — The top of the coconut husk was chopped off 

 with a hatchet until the shell was reached. As the shell was quite soft, 

 a small piece of it was cut away and the water within the nut was 

 siphoned off through a glass tube into a large glass breaker. 



Figs, Brown Turkey (whole) — Thoroughly ripe figs were carefully 

 selected and washed with distilled water. After the excess water had 

 been removed with clean cheesecloth, the fruit was chopped. 



Figs, Brown Turkey (peeled) — Ripe whole figs were peeled and 

 chopped. 



Grapes, Isabella (seeds removed) — The fruit was prepared by cut- 

 ting the grapes in half and removing the seeds with ivory-tipped forceps. 

 The samples used for the iron determinations were ashed without drying. 

 The remaining samples were taken from material which had been 

 cut into small pieces with a pair of scissors and dried at a low tempera- 

 ture for several days. 



