48 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 
Effect of varying degrees of sirup upon pears and the ‘‘ cut-out”’ sirup—Continued. 
Density of sirup Gross |Weight of| Weight of Weight of} Brix Reduc- 
(degrees). Weight. |contents.| fruit. of sirup. | reading. | ing sugar. Sucrose. Acidity. | 
SS OO ee sss 
Pack of 1913; weight 
of fruit, 550 grams; ~ 
examined Aug. 7, F 
Grams Grams = s- Grams _~ 
f 
1913, Sept. 23, 1913, : F 
Feb. 4, 1914: Grams. | Grams. | Grams. | Grams. | Degrees. | per 100 cc.| per 100 cc. per 100 cc. 
Wiater!=.2sc- 5. 950 810 580 230 9.3 5.2 0.00 | 0.15 § 
Wal eres sess 940 800 570 230 8.1 4.507 ape O00 149 
955 815 550 265 11.9 5. 00 4.27 | 14%) 
1 OSS ee eee 950 810 540 270 12.4 6.75 2.85 | 16 § 
950 810 590 220 12.6 9.38 21 | 22 @ 
980 840 560 280 15.2 4.50 7.60 14 @. 
Dee ee 985 845 555 290 15.5 6.00 6.18 16 
980 840 590 250 15.5 8.91 3. 29 21 §) 
1,000 860 540 320 21.6 3.75 14. 49 13 
Ue egal ane 990 850 555 295 20.6 4.5 12.11 14 
1,000 860 565 295 21.5 6. 06 12, 24 17 
1, 000 860 550 310 25.5 3. 25 19.47 il 
A) eres Se Se | 995 855 565 290 24.4 4.00 16.39 14 §- 
1,010 870 595 275 25:1 7.12 14. 50 | 16 
50 { 1,015 875 485 390 30.5 3. 20 23. 99 il 
Tad a eres 1,000 860 515 345 27.9 5. 25 18 76h Ses ost eee 
1 Tree-ripened; tender. 2 Ripened in the laboratory; decidedly hard. f 
Average weight and composition of commercially-packed pears. 
Grade of fruitand | Gross |Weight of|Weight of| Weight of} Brix | Invert 
density of sirup Sucrose. | Acidity. 
(degrees). weight. |contents.| solids. sirup. | reading. | sugar. 
Special extra, 40° Grams Grams 
sirup: Grams. | Grams. | Grams. | Grams. | Degrees. | Grams. |per 100 cc.\per 100 cc. 
Average ss 2.5-55 1,000 865 518 346 24.1 4.00 15.75 0.12 
highest 2-32... =< 1,025 885 600 415 25. 2 4.50 17. 81 «13 
TOWESb_2=2 22-052 980 840 455 285 23.0 3. 25 14. 50 = i 
Extra, 30° sirup 
AVerage......--=- 1,009 875 531 339 17.9 | 4, 25 10.18 el 
Highest 2===... 2. - 1,050 910 610 390 22.2 5. 00 13.77 15 
OWeSt..22-5--222 980 840 480 290 14.4 3. 00 5. 22 - 09 
Extra standard, 20° 
sirup: 
AVETAL ON seme cere 982 841 531 310 16.6 4.47 8. 45 13 
nig hest ae cses 1,015 875 615 375 19.8 5. 50 - 11.40 15 
MLOWESt--e eee 900 760 500 235 15.8 2.75 6. 41 - 08 
Standard, 15° sirup: 
AVeLlage..:-.-.--- 970 829 521 306 14.3 4.00 6. 91 -13 9) 
eighest tees sees 1,000 860 570 340 15.8 5.00]. 9.00 .16 
MeOWwest#sees sees 915 775 475 275 13.4 2.75 4,99 . 09 
Seconds, 10° sirup: 
IAVECTAL CIS 5 ose cooe 969 829 511 318 12.9 3. 84 5. 07 -ll 
(Eu shest eas eee 1,000 860 545 360 14.7 4.50 1.13 13 
OWES sen. 940 800 480 280 11.2 2.75 2.85 -10 
Water-packed: 
AV CT AL OMe = eco 951 811 501 311 9.3 4, 25 1.99 .12 
Haghestss-...--3..- 1,070 930 540 390 10.8 4.75 3. 09 15 
WOWeSt_cecccee- se 845 705 415 235 8.1 3.75 - 43 -10 
Though it may be tender, the pear has sufficient strength to maintain a very nearly 
normal shape and size. It is only in the heavier sirups that appreciable shrinkage 
occurs. It is therefore graded by the number of pieces to the can, their symmetry, | 
texture, and color. The first three grades must be evenly matured, ripe, but not soft, 
and they must be nicely peeled, cored, and split equally, have good shape, fine tex- 
ture, and be free from pink color. Pink pears are due to the use of imperfectly devel- 
oped fruit, to fruit becoming overheated, as in a car, and to remaining hot for too long 
a time after processing. The difference in the condition of imperfectly developed 
