COMMERCIAL CANNING OF FOODS. 83 
- would have been used in the factory, was separated into another lot. The treatment 
_ of the two lots was identical, a 10° sirup being used in canning. A second experi- 
ment was made to compare apricots ripened on the tree with those ripened in storage. 
Fruit was again selected from the same source and picking and the prime-ripe canned 
at once, the green being held in boxes and ripened in the laboratory. The prepara- 
‘tion and treatment were the same as in the first experiment, but a 30° sirup was used. 
Both sets show very clearly a difference on the cut-out in appearance and flavor, and 
this is confirmed by the chemical examination. The green fruit shows in the paler 
and greener color greater solidity, sharper-cut edges, and pronounced acid taste. 
The characteristic green taste persisted in the storage ripened and was only slightly 
less marked than in the fresh green fruit. A difference is shown chemically in acidity 
and in the form in which the sugar is present. This work was duplicated in 1913 
under slightly different conditions but with the same general result, showing clearly 
the superiority of tree-ripened over green or storage-ripened fruit. 
The use of underripe stock is largely the result of the form of contract which the 
canner makes with the grower. It calls for the entire crop from an orchard, and at 
picking time the trees are stripped when the great bulk is ripe, with the result that 
some of those fruits which should have been left are taken. After the fruit once 
reaches the factory there is the same impetus to pass on. Of all the immature fruits 
examined the apricot is probably the most objectionable. 
The apricot is decidedly acid and requires a rather heavy sirup to make it accept- 
able to most persons. Packing in light sirup means that the consumer must add sugar 
at the time of consumption, when i¢ will require more to secure the same result than if 
it had been added inthe can. An apricot that will not justify the use of a 20° sirup is 
hardly worth the canning. Apricots are also packed kettle cooked, or in the form of 
a heavy sauce or butter. The fruit selected for this purpose is usually soft ripe. It is 
rubbed through a screen to remove the skins and secure smoothness, and evaporated 
in a jacketed kettle until the desired consistency is obtained. Sugar may or may not 
be added. For a certain trade halves or slices of firm fruit are added just before the 
close of the cooking. This makes an excellent product, but is better known abroad 
than in this country. 
The effect of varying densities of sirup upon the apricot is shown in the following 
table: 
Effect of varying degrees of sirup on apricots and the ‘‘cut-out” sirup. 
Density of sirup Gross Weight of Weight of| Weight of Brix Reduc- 
(degiees). weight. |contents.| fruit. sirup. | reading. jing sugar. 
Sucrose. | Acidity. 
* 1. Moor park; weight 
of fruit, 480 grams;! 
examined July 17, : 
1912, and Apr. 10, ‘| Grams | Grams. | Grams 
1913: Grams. | Grams. | Grams. | Grams. | Degrees. \per 100 cc.\per 100 cc. per 100 cc. 
WaAtOR. oo. 2 che. g4® 805 455 350 9.41 2. 75 2. 66 0. 52 
10 995 855 472 383 14,4 4.75 5, 57 - 80 
Bice ea 92 Seer { 995 855 480 375 14.5 5. 75 4.75 81 
30 1,020 880 450 430 25. 8 6. 75 14. 85 72 
ASE SS Sale tage { 1,015 875 460 415 25.3 10. 50 9. 02 . 81 
40 1,665 925 452 473 33.5 6. 37 23.17 . 67 
pee PES a SS 1,055 915 480 435 30. 4 10. 50 13. 78 . 78 
50 1, 085 945 458 487 37.0 6. 25 26. 07 .79 
ea ries aah 1,085 945 455 490 35. 3 13. 25 16. 39 . 69 
60 1,105 965 410 555 41.2 7. 50 29. 45 - 70 
Wis teomagit ce 1,090 950 460 490 39.3 20. 25 15. 44 13 
1 Through an error in setting the scale, the weight of fruit obtained was 480 grams, which is below com- 
mercial practice, and therefore the proportions of fruit and sirup are not quite correct, though the physical 
and chemical changes are properly shown. 
79258°—Bull. 196—15——3 
