50 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 
Effect of varying degrees of sirup on green gage and yellow egg plums—Continued. | 
| a 
Density of sirup Gross |Weight of) Weight of) Weight of, Brix Reduc- ee 
(degrees). weight. |contents.| fruit. | sirup. | reading. |ingsugar.| SUctose- | Acidity. 
Washington plums; 
weight of fruit, 550 
grams; examined 
Aug. 6, 1913, Sept. My ‘¢ 
22, 1913, Apr. 14, Grams Grams Grams 
1914: Grams. | Grams. | Grams. | Grams. | Degrees. \per 100 cc.\per 100 cc.\per 100 ce. 
995 855 480 375 10. 4 4. 50 0. 47 1.01 
IWiatebesas since 985 845 445 400 UIE 7 6.5 . 00 1s 
990 850 495 355 12.6 Gr4On| t= 44 1.22 
1, 000 860 440 420 14.9 5. 75 4.04] ~ -94 
TOMAS ese 980 840 430 410 15.3 8. 75 1.66 1.18 
970 830 500 330 16.5 9. 24 1.10 1.23 
20 { 1,025 885 445 440 18.6 6. 00 8.55 - 93 
ie a aa 1,030 890 425 465 18. 4 8.75 5.36 1.16 
1,045 905 495 410 25.5 6. 50 15. 20 76 
BUSES Sis seer ste 1,035 895 505 390 23.0 10. 75 8. 79 1.11 
1,035 895 535 360 24.1 15. 04 4.57 1.07 
11,05 910 440 470 34.0 8.25 20. 90 
CUO) ae eee ie 1,045 905 440 465 30. 4 11.75 14. 96 1.01 
1,040 900 480 420 30.5 24. 60 2. 09 1.09 
1,055 915 395 520 34.3 9. 25 20. 19 
DOs ce eics scene 2 1,040 900 425 475 33.2 12.75 15. 44 
1,050 910 490 420 32.2 23. 10 4.83 1.07 
11,065 925 410 515 45.3 7D 32. 06 
GOS: Fos tee el 1, 060 920 430 490 36.8 15.00 18.05 
1, 065 925 455 470 36. 0 29. 28 2. 66 582 
1 Unusual variation, probably due to skins holding and not permitting the establishment of equilibrium — 
between fruit and sirup. : 
Average weight of fruit and sirup in canned plums. 
| 
: Gross |Weight of, Weight of) Weight of} Brix Reduc- Pee 
Grade of fruit. weight. |contents.| fruit. sirup. | reading. jing sugar. Sucrose. | Acidity. 
Grams Grams Grams 
Green gage: Grams. | Grams. | Grams. | Grams. | Degrees. \per 100 cc.\per 100 cc.|\per 100 cc. 
WG LOLES Soca te 955 815 480 335 11355] Fo 5cSe ele eee 
Yellow egg 
Water. ee.s5.24-£ 990 850 540 308 9.6 3. 50 2.61 1.22 
Green gage: 
Seconds Sss2..- a. 965 825 475 350 VB AO} [Se as aE 0 | =e 
Yellow egg: 
Secondst#en.-.o-- 1,002 862 470 392 12.2 7. 50 1,42 1.09°} 
Green gage: 
Standards: -2 2 1,014 874 509 365 TSS% A chen ee pee eee a 
Yellow egg: 
Standard. 222-4. 1,023 883 516 367 16.8 9. 25 3.09 1521 
Green gage: 
Extra standard. . 1,035 895 . 547 348 2223 [2 Lok cee ee ee ee 
Yellow egg: 
Extra standard. . 1,015 875 500 375 18.0 14.75 3. 80 1.24} 
Green gage: 
extra Sete see eee 1,065 925 495 430 DTG Vile <2 et ek Me SS | ee eee | 
Yellow egg: 
EULA ee eee Goa 1,050 910 480 430 25.0 16. 25 4.59 1.21 
The green gage and yellow egg plums behave so nearly alike that they may be | 
considered together. Both leave large spaces in packing and, as a result of softening 
from processing, settle together. If the plums are slightly green, the cut-out will — 
appear to be somewhat better than if fully ripe, but the loss in flavor more than | 
counterbalances the gain,in appearance. The effect of sirup on the fully ripened § 
fruit is essentially the same from water to 30° sirup, the cut-out after draining being 
about two-thirds full; 40° sirup reduces it to not less than two-thirds, and 50° and 
60° sirup about one-half. On fruit that is slightly immature the cut-out from water to | 
30° sirup is within three-fourths of an inch of the top; 40°, down about 1 inch; and 
50° and 60°, about 11 inches. By weight, in 30° sirup, 400 grams give less than one- 
half a can; 450 grams, more than one-half; 500 grams, two-thirds; and 550 grams, 
three-fourths. The iruit tested was.in prime condition for canning. 
