24 B 
24\| 
BULLETIN OF THE 
*) USDFOARTMENT OF AGRICULTURE $f a 
x 
No. 241 
K 
SX 
Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief. 
June 14, 1915. 
STUDIES ON FRUIT JUICES. 
By H. C. Gore, 
Chemist in Charge, Fruit and Vegetable Utilization Laboratory. 
INTRODUCTION. 
The studies described in this bulletin were made with a view of 
finding methods for the preparation of juices from such fruits as the 
strawberry, blackberry, pineapple, orange, and lemon, which are 
less well known as sources of juice than the grape and apple. The 
work was directed toward the preparation of juices of well known 
varieties of fruit likely to be produced in quantities which would 
leave a surplus beyond the market demand for them as fresh fruit. 
The actual fruit used wherever practicable was that produced under 
typical conditions in localities where it is grown extensively. While 
final determination of the value of all the methods has not been made, 
the results of the studies are published in the belief that they will 
be useful to those giving attention to this neglected field of fruit 
conservation, and in the hope that they may stimulate others to 
develop methods which will make much fruit that is now wasted 
of commercial value to growers and a source of food to the people. 
The work was taken up at the suggestion of Mr. W. A. Taylor, of 
the Bureau of Plant Industry, and has been continued during the 
past four years in cooperation with him and with Mr. A. V. Stuben- 
rauch, formerly of that bureau. The variety of fruit and the locality 
were selected by Mr. Taylor or Mr. Stubenrauch. 
The experiments developed the fact that ordinary methods of 
sterilizing fruit juices by heat could be successfully applied to but 
a limited number of the special fruits such as the black raspberry, 
blackberry, black currant, sour cherry, and peach. In the case of 
the juices of the strawberry, red raspberry, red currant, pineapple, 
and the citrus fruits, as well as apple cider, sterilization by heat . 
caused loss in flavor, and where kept after heat sterilization the juices 
of these fruits tended to lose color or flavor, or both. With these 
juices, then, the study was directed toward special methods of con- 
This bulletin will be of interest only to those concerned with the commercial manufacture of fruit 
juices. The methods given call for cold storage, sterilization in carbon dioxid, and other processes not 
commonly available to the housewife. 
91345°—Bull. 241—15——1 
Vcm \ <u 
WANS 
ANS Hi 
A\Y \ Sess ei) 
ep p 
J 
tA UZ 
Wot, 
a 
