SOME FRUITS OF HAWAII 



105 



Pineapples (juice) — The fruit was peeled and the core cut out. The 

 flesh was cut into large pieces and the juice was extracted by squeezing 

 in four thicknesses of cheesecloth. 



Pohas — The husks of the fruit were removed and each was wiped 

 with clean cheesecloth. The samples for all determinations, except iron, 

 were taken from material which had been dried for several days at low 

 temperature and ground in a glass mortar. Fresh material without 

 previous drying was ashed for the iron determinations. 



Sour sops — The skin and seeds were discarded and the flesh was 

 prepared in the same way as that of mangos. 



Strawberries — The fruit was carefully washed and the caps dis- 

 carded. The pulp was prepared for analysis by chopping. 



Surinam-cherries — The cherries were carefully selected and wiped 

 with clean cheesecloth. The stems, seeds and blossom ends were dis- 

 carded and the flesh used without further treatment. 



Tamarinds — After removing the shell from the fruit, the sticky pulp 

 was scraped from the seeds and mixed well. 



Watermelons, Chilean black seeded — The watermelons were peeled 

 and the seeds removed. The flesh was diced and used for analysis. 



Methods of Chemical Analysis 



All analyses except those for calcium and iron were carried out by 

 methods of the Association of Official Agricultural Chemists (1). For 

 the water determinations a slight modification was made as described 

 under "Water" (p. 106). The methods used for the determination of 

 calcium and of iron are standard methods and are described under the 

 titles "Calcium" (p. 107) and "Iron" (p. 107). All determinations 

 were done in triplicate, and most of the figures in the table are averages 

 of three determinations. In a few cases, they represent the average of 

 the two figures which agree best or the average of analyses on two 

 separate samples of fruit. Refuse was determined as percentages of the 

 fruit "as purchased." All other determinations were calculated as per- 

 centages of the edible portion. 



Refuse 



The difference in weight between the fruit "as purchased" and the 

 "edible portion" is called the refuse and is expressed as a percentage 

 of the fruit "as purchased." The fruit was wiped with a piece of dry, 

 clean cheese cloth and the total weight of the sample to be used was 

 recorded. The refuse was then removed and placed in a tared beaker 

 and weighed. When it was necessary to remove the skin by peeling, a 

 stainless-steel knife was used. The parts considered refuse and the per- 

 centages of refuse may be found in Table 4. 



Titratable acidity 



The acid of the fruit as given in Table 2 represents the total free 



