Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. UNITED STATES DEPARTMENT OF AGRICULTURE LIBRARY REPCRT GF PROCEEDINGS Conference on Deciduous Fruits February 6-7. 1950 Conference was held at the Eastern Regional Research Laboratory with representatives of the deciduous fruit processing industry, growers associations, universities, State Agricultural Experiment Stations and the United States Department of Agriculture partici pating. This report summarizes the discussions of the various speakers during the conference. If further details re- garding any particular subject are desired, they may be obtained by writing to the person concerned. See the appended list for names and addresses. Eastern Regional Research Laboratory Bureau of Agricultural and Industrial Chemistry Agricultural Research Administration U $- Department of Agriculture Philadelphia 18, Pennsylvania PROGRAM Monday , February 6 10s 00 aom0 Introductory Remarks lo EFFECT OF FIELD PRACTICES AND STORAGE ON QUALITY Some factors affecting composition and quality of sour cherries Influence of spray treatments on quality of red cherries Relation of storage maturity of apples to quality for freezing Storage of fruits in relation processing 12 §30 pom, LUNCH 2 §00 p0m0 2 o FRUIT ESSENCES Production of volatile fruit flavor concentrates Some applications of fruit essences 3s AG pom0 3o TOUR OF THE LABORATORY Tuesday,, February 7 9830 a0m0 PROCESSING OF FRUITS Preparation and utilization of' fruit purees Sirup impregnation of apple slices for freezing Quality retention through de» hydrofreezing John Ro Mate he tt,, BAIG $ USDA Fred H0 Lewis Arendtsville Laboratory Pennsylvania State College State College , Pennsylvania Roy E, Marshall Agricultural Experiment Sta0 East Lansing Michigan Jo So Caldwell 9 BPISAE , USDA Beltsvilles Maryland to Ro M. Smock Agricultural Experiment Sta0 Ithaca s New York Ro K0 Eskew Eastern Regional Research Lab0 Lyle Lo Davis Agricultural Experiment StaD Blacksburg g Virginia Ro Ro Legault Western Regional Research Lab0 JT0 Bo Wegener Food Processing Sta0 TVA^, Knoxville^ Tennessee Ro Ro Legault We stern Regional Research Lab0 - 2 - 12 * ^0 2 sOO Thermal inactivation of fruit enzymes in relation to processed products p0m0 LUNCH p0m0 Apple juice and concentrates prepared with addition of Vitamin C Utilization of fruit and vegetable wastes Research needs in fruit processing Wm„ B0 Esselen^ Jr0 Agricultural Experiment Sta, Amherst^ Massachusetts C0 So Pederson Agricultural Experiment StaQ Geneva s New York Wo B» Van Arsdel Western Regional Research Lab0 E„ Ho Pfahler Cherry Growers f Inc0 Traverse City^, Michigan JIo Ko Matchett a INTRODUCTORY REMARKS Bureau of Agricultural and Industrial Chemistry Drc Matchett outlined briefly the problems assigned to the four Regional Laboratories! deciduous fruits are under study at the Eastern (Philadelphia) and Western (Albany g California) Laboratories,, At the Bureau's laboratory at Pullman 8 Washington s fruits of the Pacific northwest are under study , with emphasis on freestone peaches and pear waste, Non- deciduous fruits are under study at the Western Laboratory s and at Bureau field stations at Pasadena,, California^ Weslaco 9 Texas s and Winter Haven,, Florida, At all these laborato- ries inquiries are welcome. Dr, Matchett said that present trends in the fruit industry are increasing public demands for better quality products and for greater ease of preparation at home. As an illustration of a product which meets these demands s he cited frozen orange juice 9 and said that the development of this product could serve as an example for other fruits. SOME FACTORS AFFECTING THE COMPOSITION AND QUALITY OF SOUR CHERRIES ~ “ " fey F, Ho Lewis s Pennsylvania State College Relatively obvious factors affecting quality include bird picks s attached stems in picked fruity dirt and leaves in crate 9 hail marks s plum curculio egg-laying scars and larvae in the fruity cherry maggots 9 cherries discolored by sooty mold growing in aphid honeydew^, off-flavor due to benzene hexa= chloride ^ brown rotp bitter rots and Botrytis rot. Factors affecting quality which are somewhat difficult to evaluate include the follcwingg: (1) cherry ring spot5 which has no marked effect on fruit but reduces healthy foliage °s (2) cherry yellows which causes a large re= duct-ion in yield with abnormally large cherries which may or may not be lower in solids than normals (5) Alternaria rot which causes a flat side on the cherry and is difficult to sort out because of the tendency of the flat side to rest on the belt as the fruit passes the sorting workers! and (4) the tendency of young trees to bear small fruits which are low-grade because of size , Major factors affecting fruit quality and composition include the following g (1) The season or general weather conditions. Variations of 15 to 25 cherries per pound and 2 to 3 P9r cent in solids content between seasons are common. One important point 1® the rainfall in late June and July, (2) Planting distance s tree sizes and pruning as they affect the amount of weak wood in the tree and the amount of light that penetrates the trees. Small green or poorly-colored cherries on healthy trees have usually been due to these factor s $ complicated in some cases by frost injury to the ovaries and very heavy crops, (3) Freezing injury to the fruit resulting in dead areas in the flesh and russeting of the surface. 2 - (1+) Partial or complete premature defoliation fey leaf spot, Starting with healthy trees s the first year effects of defoliation have been large fruits with a light dull red color s flat and watery in taste 9 with a lower solids and acid content than normal 0 The effect depends upon the time and degree of defoliation, Unsprayed fruit from trees defoliated during and after harvest may be preferable to sprayed fruit. Premature defoliation one year has a very great effect on the crop the following year through yield reduction^, slow development of color until near harvest^ then rapid and uneven color development 9 shriveling and drying during an abnormally short harvest period,. We have been able to reduce this effect materially by using a relatively non- injurious organic fungicide containing nitrogen the season following defoliation, (5) Spray Materials, Size variations of 15 cherries per pound due to spray materials are common with 50 to 1+0 recorded but unusual. Crag Cherry Fungicide 3i+l and Phygon have caused little or no fruit dwarfing but may reduce size some when combined with lead arsenate and lime, Fermate and the Xsothan group have shown a slight to moderate tendency to dwarf the fruit s with the tendency not evident except where rainfall is inadequate in late Jun9 and July, The proprietary coppers 8 lime sulfur 8 zinc and copper chromate compounds,, and perhaps Zerlate and Dithane plus Zinc- lime cause moderate fruit dwarfing, Bordeaux mixture causes too much dwarfing to be tolerated. These dwarfing effects vary in degree with climate. Solids content variations1 of 2% with different spray materials are common and 6$ rare. Solids content has been highest with Bordoi lower with the proprietary copper group 9 and lowest with the organics which do not dwarf the fruit. The percentage solids and number of cherries per pound show a positive correlation 9, but differences exist after correction for fruit size. The percentage acid in the cherries varies with the spray material and shows a positive correlation with the number of cherries per pound. The weight of pits per pound of fruit has varied from about 6,5 to 8,5$ with the smallest fruits having the highest pit weights. Differences in weights of individual pits have net been significant. Fruit color varies markedly with the spray material 5 and has been lightest with Crag 3^1 and darkest with the coppers. These variations have been evident ^ in general s regardless of the time the data were taken although the differences may become larger as the harvest progresses. Work on controlling cut-out weights and solids content in canned cherries has been done in commercial canneries here since 1933 or I93I4.0 Greenleaf's work in 193& clarified the situation so far as solids in the can are con- cerned, He also showed that cut-out weights were increased by increasing the weight of fresh fruit per can in a water pack. His increased cut-out weight averaged about 76$ the weight of fresh fruit added above a base figure of 12 to ll+ ounces for No, 2 cans. - 3 - One laboratory and 2 cannery tests with fruits sprayed with different materials have shown an increased drained weight and cut-out Brix with increased solids content of the fresh fruit „ In 19b9s> addition of 1500 p0p0mo Fermate directly to the cans caused the cherries to turn brown with a very offensive ©dor0 There was no off “flavor or color in cherries sprayed 5 times with Fermate at 1-1/2 and 2 lbs0 and run through the regular factory procedure 0 It should be remembered that calculations of increased factory returns with high solids cannot be based on the assumption that the fruits are otherwise equal 0 High solids content obtained with copper sprays means in this area that the fruits will be small *, the losses in pitting greater *, the color more variable *, the labor cost greater because of extra sorting required*, the total capacity of the plant lower*, and the growers dissatisfied0 The grower would get a lower yields a lower grade of fruity and higher picking costs 0 We need to know (1) whether or not various spray residues can be removed*, and (2) whether normal amounts (1 to 30 or U-0 pop0m0) of the pesticides are directly responsible for undesirable qualities in the products Beyond these points *, the problem is on© for good judgment in weighing the good points of a spray material against the badQ Discussion Question by Dr0 Ro To Whittenbergerg Did you have any trouble growing cherries without any spray treatment at all? Answer g No I did not*, I nevei lo§t a tr©e0 INFLUENCE OF SPRAY TREATMENTS ON QUALITY OF RED CHERRIES Roy El Marshall *, Michigan Agricultural Experiment Station In 19U.7 the Michigan processors of tart red cherries encountered difficulty in processing fruit which had been treated with wax emulsion sprays 0 In I9U8 studies at Michigan State College showed that cherries sprayed with was, and also those sprayed with Ferfeam*, were larger s lighter and less uniform in color 9 lower in soluble solids a and gave lower drained weights after pro- cessing than did the standard copper-sprayed cherries 0 Studies in 19b9s however*, did not confirm entirely the results of the previous season,, There was no correlation between the drained weight of the processed cherries and the soluble solids content of the differently- sprayed fresh fruito Likewise *, there was no correlation between the spray treatments and the color of the processed fruit*, or between the spray treatments and the pitting characteristics of the cherries,, The texture (or toughness) of th© canned cherries*, as measured by the tend© rome ter *, was not affected by the different spray treatments 0 The size and the soluble solids content of the fresh fruit*, however*, were influenced by the spray treatments (Tables 1 and 2)„ The copper sprayed - k - Table 1Q Effect of Sprays on Size of Cherries Spray fcGrams per 100 f: ruits (i) (2) (3) without without with wax wax wax Copper 362 369 39U Far bam 39O 394 406 Nab am 395 390 412 * Column 1 is the average for 7 orchards 0 Columns 2 and 3 are the averages for h orchards and are comparable with e ach other 0 Table 20 Effect of Spray •s on Soluble Solids Content < of Cherries Spray ^Percent of Soluble Solids (1) (2) (3) without without with wax wax wax Copper !6o3 15 o5 i4oi Ferbam 1I+06 14.1 12 o9 Nab am lUo7 14o2' 13o9 ** Column 1 is the average for 7 orchards 0 Columns 2 and 3 are the averages for 1+ orchards o cherries were the smallest in size and the highest in soluble solids content 0 Spraying the cherries with wax increased their size and decreased their soluble solids content o In these studies the variously sprayed cherries were harvested at the same time0 It became apparent p however s that the different spray treatments affected the rate of maturation of the cherries 0 Copper sprayed fruit matured at a comparatively early date 9 whereas cherried sprayed with Ferbam^ Nabamp end wax emulsions were comparatively slow to mature and often were picked at an immature stage 0 Thi® may account in part for the lighter color and lower soluble solids content of the latter cherries 0 Additional studies are con= templated in which the variously sprayed cherries will be picked at &pproxi~ merely the same stage of maturity 0 Soaking fresh cherries in nap water at 57s F decreased their soluble solids and acid content and decreased the intensity of color of the canned product 0 The decrease was almost linear with time from 0 to 1+8 hours of soaking 0 The texture of canned cherries was made increasingly more tough^, as indicated by tenderometer measurements s by prolonged soaking of the fresh fruit 0 With mature cherries the juice loss during pitting was not much affected by the - 5 - period of soaking 0 The average juice loss was about 10o^>%o With immature cherries 9 the loss during pitting decreased with the length of the soaking periodo The initial loss from the immature cherries (not soaked.) s however s was considerably greater than that from mature cherries. Discussion Jo Oyler § What effect does the temperature of the water used for soaking have on the cherries? Answers Cherries which were quickly chilled* pitted as well as those which had been soaked for a long periodo Lowering the tempera- ture of cherries s without soaking them* increased their firm- ness and prevented losses in soluble solids 0 Maximum firmness s however*, was obtained by soaking at a low temperature. Unbruised cherries showed some evidences of cracking after being soaked for 12 to 15 hours in distilled water. On the other hand* bruised cherries swelled only slightly and showed a minimum amount of cracking. Questions What effect does soaking have on spray residues? Answer 8 Wo study of this subject was made. The quantities of spray residues remaining on Michigan-grown cherries during a normal growing season are insignificant. Po A, Wells s What is the effect of soaking cherries in a dilute solution of calcium salt? Answer g Soaking cherries in a dilute calcium chloride solution resulted in an increased firmness or toughness of the canned product. The firming action of calcium ion is utilizied in most pro- cessing plants g owing to the natural hardness of processing water in Michigan, Questions Why are soaked cherries lower in soluble solids content? Answers During soaking * small quantities of soluble solids continuously leach out and are lost in the soaking water. In addition* especially in unbruised or in slightly bruised fruit * water enters the cherry tissues and dilutes the soluble solxds0 Lo L0 Davis g How was the color of the cherries determined? Answer s Liquid from the canned cherries was filtered and diluted fivefold with distilled water. The percent transmission was then deter- mined by means of a Coleman Universal Spectrophotometer at IqJLs-O mu set to read XQO^ transmission with distilled water. No instru<= mental measurements of color were made on fresh whole die rries , RELATION OF STORAGE MATURITY OF APPLES TO QUALITY FOR FREEZING Joseph So Caldwell , Bureau of Plant Industry, Soils and Agricultural Engineering The primary purpose of the work, which has been In progress three years , was to follow the changes in quality of the material used over its entire storage life by making successive packs at intervals from harvest to final break* down,. Nineteen of the more Important commercial varieties were employed! for ten of these , fruit was obtained from two or three of the states of New York, Pennsylvania, Michigan, Massachusetts, Ohio, Maryland and Virginia, in the others, from Maryland or Virginia only0 All fruit was placed in 7>2CT storage immediately after harvest or upon receipt 0 A portion of each lot was frozen immediately after determination of its stage of ripeness by means of the UQ So Department of Agriculture (Magness Taylor) pressure tester 0 At intervals thereafter, successive portions of each lot were transferred to 70° F storage, ripened to a predetermined pressure test, and packed0 This procedure gave L). to 6 successive packs differing by 2=3 pounds in pressure test and extending from picking ripeness {15=18 pounds) down to extreme softness (7=8 pounds )0 Comparisons of color, texture, flavor, and overall suitability between vari®= ties can consequently be made at like stages of ripeness as determined by pressure tests 0 Packs were made with a variety of treatments with firming agents and anti=oxidants and also with no treatment whatever 0 These last gave information in regard to discoloration, fragmentation, and ^mushing* and flavor at each stage of ripening, and consequently indicated the need for corrective treatments and the degree of their effectiveness 0 A0 Darkening o For these tests packs were made without any treatment what* ever“=©xcep7~additicn of 50^ sirup to fill interspaces 0 The following varieties were of acceptable color at all stages of maturity when so packed 8 Jonathan, Grimes, Yellow Newtown, ¥me sap, Baldwin (No Y0), Cortland (Mass0)o The following varieties were acceptable when packed in the early (firm) stages, but darkened when packed in the more mature stages 8 Northern Spy (N0Y0), Golden Delicious 0 The following varieties were acceptable only when packed in mature states York Imperial (Va0), Rome Beauty, Cortlaha~X^ToY0 ) , Baldwin (Md0), Stayman Winesap0 The following varieties darkened to an unacceptable degree at all stages* Lowry, McIntosh, Rhode Island Greening, Northern Spy (Mich0 ) o Effect of Ascorbic Acids Packs made with the addition of ascorbic acid (1 p ar f ~Tn ~2 5 O'i’" t c""tE e ~ 1 1 r up used in packing were compared with controls 0 The least improvement in color (about 1 point on a scale of 10) was noted in freshly-picked firm fruit 0 With advanced maturity, improvement amounted to Xo5 to 2o5 points o Acceptable but not necessarily wholly satisfactory color was maintained with all varieties at all stages with ascorbic acid in the proportion of 1 to 250Qo Effect of S0P8 Immersion of fruit In sulfite solutions of 5OO to 2500 parts p¥r~mr7iTon“rdr various periods caused improvements in color, but had adverse effects on flavor 0 The addition of 25-100 p0pom0 to the sirup used in the pack, followed by immediate sealing, improved color without perceptible bad tastes, but this effect probably could not be obtained in a dry pack0 - 7 - Bo Flavors The flavor improved^, in general with increasing maturity 0 This effecT'was most marked with York Imperial and locally grown Baldwin*, Jonathan, Grimes and Rhode Island Greening 0 On the other hand , Northern Spy^ Yellow Newtown, Baldwin (N0Y0) and Wine sap were good in flavor at pressure tests of 18=15 pounds and showed little change in flavor as they softened*, Go Fragmentations This is a measure of the breaking up and disintegration (muHTing up J’“oF“ the fruit during cooking 0 It increases , in general s with the degree of maturity 0 York Imperial s Yellow Newtown, Baldwin (Md0) and Jonathan do not disintegrate seriously even when quit© softy but McIntosh and Cortland, as maturity increased, showed severe fragmentation*, The addi= tion of calcium salts was of little benefit with hard fruit 0 In the middle range (13 to 9 pounds pressure test) it was of advantage with varieties which showed much disintegration at that stage*, but in effective concentra- tions! the taste was often noticeable 0 The same was true in the case of very soft fruity where high concentrations were necessary resulting in objection- able flavors o The outstanding fact brought out in the work is the enormous difference in resistance to disintegration between varieties that are at an identical stage in ripening as measured by pressure tests*, Further investigation of the cause of such difference is urgently needed*, Discussion What period of time is represented by the change in pressure reading from, say 15 to 7 pounds? At 32 ° s, the time might vary from 6 to 10 weeks for the softer to about 5 to 8 months for the harder fruit „ At 70° 8 3 to 5 weeks o How did Rhode Island Greening come out in the disintegra- tion tests? It held up well at pressure of 18 to 12 pounds but dis- integration increased markedly with softening below 12 pounds o Dr*, Go So Pedersen? How was the ascorbic acid added? Jo Bo Wegeners Answers Questions Answer * Answers It was added in the syrup 0 Br„ Go Ho Hills 8' How does the temperature of ripening affect the flavor f? Answers Apples ripened at 70° have a better flavor than those ripened at the same pressure value in cold storage 0 Dr0 Do Bo Hands Have you had any success with the use of a pressure tester to measure the firmess of the processed fruit?: Answers We have not attempted to use such a device - 8 - Dr0 Ro Ro Legaultg DrG Go Lo Baker g- Answer g Dr0 Lo Lo Davis 8 We have used the tenderometer with good success on processed fruit 0 How were your flavor tests carried out? We had a panel of 6 to 10 members from our own organi- zation,, Results were checked by repetition for a considerable part of the material „ Have you tried the effect of salt solutions on color improvement?: Answers In our experience^ it preserves color fairly well until thawing begins s but considerable darkening may occur in thawing and baking 0 For varieties prone to discolor 9 soaking for a period sufficient to control may give a salty taste to the pie or sauce „ STORAGE OF FRUITS IN RELATION TO PROCESSING ' ““ ~b>y Ro Mo Smockp New York Agricultural Experiment Station - Ithaca Dr0 Smock stated that rather than outline temperature and humidity requirements or lengths of storage periods for specific fruits 9 an outline of the principles affecting storage would be developed0 The general factors affecting the ripeness of fruits coming out of storage and arriving at the processing plants were outlined as follows g lo Respiration rateG (a) The respiration of1 a given fruit at a specific temperature will vary with time „ (A plot showing respiration rate on the vertical axis and elapsed time on the horizontal axis s and a continuous curve having two inflection points was shown) o Changes in respiration rate are an indication of ripening o 20 Field or Orchard Factors. (a) Season (b) Climate ( c ) Culture (l) Use of Nitrogen fertilizers stimulates respiration during storage 0 (2) Cultivation s etc - 9 - (d) Spraying (1) Fungicides - Use of mercuries results in delayed maturity or slower ripening in storage 0 (2) Insecticides ~ no information available as yet= (3) Hormones <= stimulate respiration. (e) Soils (f) Maturity = or time of picking. (g) Mechanical damage = causes higher respiration rate resulting in more rapid deterioration on storage 0 3o Storage Conditions (a) Temperature The temperature coefficient of respiration for apples “2o0 =» 2«5 * n n n n peacheg = 3 <>5 The comparison of the temperature coefficients of respiration when the age factor is considered (see Curve l,a). The specification of the proper storage temperature for a given fruit should include 9 how rapidly heat should be removed to attain that temperature » (b) Ripening volatiles (1) Ethylene GgHj^ (a) The effect of unripe fruit on rip© fruit is measurable by CgHj^o Co) Air purification to remove volatiles will pr©-= vent ripening 0 (0) Activated carbon removes some ethylen® but not alio (2) Oxygen level . (a) Removal of oxygen slows ripening „ (3) Carbon dioxide «, (a) Increasing the carbon dioxide in th® storage atmosphere slows ripening 0 Discussion Questions Will you repeat your remarks concerning carbon dioxide!; Answers-. High carbon dioxide concentration slows down respiration rate and ripening . C6P12G6 + 6G2 - ■ - 6 CO2 + 6 HgO + Heat - 10 Dr0 Ro Legaultg Does raising the storage temperature and cutting down on COp improve the rate of ripening of Pippen apples? How high a temperature can be attained in ripening? Answers Some apples can not in some localities stand high temperatures , but there is an optimum temperature for each locality and variety 0 High temperatures sometime actually slow down ripening 0 Questions Is ripening due to color or texture changes? Answers Due to texture changes 0 Dr0 Po A0 Wells g Ripeness was found to be an important factor in the essence work of this Laboratory, affecting the quality of es-sences obtainedQ Dr0 Jo Wo White of this Laboratory has identified 26 volatile compounds in ripe apples 0 PRODUCTION OF VOLATILE FRUIT FLAVOR CONCENTRATES Ro Ko Eskew - Eastern Regional Research Laboratory Mention was made of early attempts to recover the volatile flavor of fruit juices in concentrated form by vacuum evaporation, condensing the vapors at low temperature o The inherently high losses characteristic of vacuum evapora- tion in contrast to operating at atmospheric pressure were given as the reason for Milieville and Griffin's designing a -unit to operate at atmospheric pressure o This was reported to be the first successful apparatus for re- covering in concentrated unaltered form the volatile flavors of apple juice „ This first apparatus would not have been a commercial success because of excessive fouling in the superheater 0 This was overcome by substitution of a rapid atmospheric evaporator at the suggestion of Go WD Mo Phillips 0 In- dustrial acceptance of the new process was enthusiastic until dampened by the alcohol tax0 With repeal of the tax in September I9b9$ industrial produc- tion of apple and other fruit essences by this process has been resumedo Kiplinger prophesies that volatile flavor recovery will be an important industrial development of the next decade 0 Using the principles developed for apple essence recovery, essences were prepared at the Eastern Regional Research Laboratory and in cooperation with the Virginia State Experiment Station from the juices of several varieties of grapes, blackberries, strawberries:, peaches, quinces, huckle- berries and other fruits 0 A description was given of a new portable essence unit developed at the Laboratory which should be adaptable with improved efficiency to the re- covery of flavors from the juices of a wide variety of fruits 0 This unit uses, a preheater ahead of the rapid evaporator to minimize surging and to 11 - reduce the time -temperature effect during vaporization „ A more efficient means of scrubbing the vent gases to replace scrubbing with chilled essence was describe do The Laboratory 9s work on essence recovery is now being directed largely to obtaining in essence form the volatile flavors given off during the conven- tional manufacture of jams,, jellies, preserves and the like0 An apparatus used for accomplishing this from atmospheric cooking kettles was described,, Some of the problems entailed in recovering it from high vacuum evaporating systems were pointed out0 SOME APPLICATIONS OF FRUIT ESSENCES ■ — Lyle Lo Davis ~ Virginia Agricultural Experiment Station All of the experimental evidence to date indicates that the addition of fruit essences to their respective products enhance the flavor , providing the essences are added at the proper time 0 If the essences are added to the processed product while the temperature is too high, the essences readily volatilize and are lost0 When possible to add the essence to the processed product at a temperature of 180° Fahrenheit , no loss in essence will occur o It is also possible to add the essence to boiling products in such a way that no losses occur, if the cans or bottles are sealed immedi- ately 0 It seems unnecessary to point out parts for discussion that were emphasized in the article by Griffin, Davis , Exsenhardt and Heller, under the title ^New Progress in Fruit Flavor Recovery®9, published in Food Industries, Volume 21, November, 1949° I do wish to emphasize, however, that the natural fruit essence, when added to jelly, jam, preserves, puree, sirup, juice concentrates, sauce, baked and fried apples, has resulted in improved flavor o One should remember that with fruit essences it is possible to secure too much flavor 0 Whan the essence is added in a concentration somewhat greater than occurs in the natural fruit, the product may be less; desirable to consumers 0 Our experience to date indicates that addition of essence somewhat less than that which normally occurs in the fruit, to approximately equal concentration, is most often acceptable 0 Anything that enhances the flavor of certain fruit products may make that product less desirable to certain consumers 0 For example, there are individuals who do not like the fresh flavor of blueberries o Consequently, when blueberry essences are added to jelly or sirup, it becomes less tasty0 Each fruit essence retains the characteristics of the fresh fruit » That is, strawberry essence tastes in the product only like strawberries not like blackberry or some other fruit 0 Likewise, even the variety retains its characteristics in the essence „ Thus, 'by blending the essence of certain varieties of fruits, it is possible to secure very unusual and tasty processed products 0 For example, when essence of certain more desirable varieties of apples is added to some sauce, to some baked apples, and to some fried apples, there is an enrichment of flavor 0 York Imperial and Rome Beauty apples, baked or fried, can be improved in flavor if - 12 - Stayman-Winesap apple essence is added just before the cans are closedo Likewise , the addition of Golden Delicious essence added to Ben Davis fried apples improves the flavor o Experiments by Dr0 Co C= Flora and the writer , which will be reported in the near future under the title ’’The Use of Peach and Strawberry Essence in Ice Cream”, indicate that it is possible, through the use of essence, to add roughly the equivalent of l/l\ to l/2 pound of strawberry juice or peach juice per gallon of finished ice cream* without diluting the ice cream to a point where it is below the standard of butter fat and total solids 0 Our tests indicate that peach ice cream tastes like peaches, and that possibly the best flavor for strawberry ice cream as well, is secured from the canned product, to which the essence has been added as the ice cream is manuf actured0 Imagine for a moment, if you will, strawberry ice cream so strong in straw- berries that the aroma of strawberries fills your mouth and nasal passages with every bits, This is possible with strawberry essence added to the mix in strawberry ice cream manufacture 0 In closing, I should like to point out that in fruit essences we have the means for increasing the natural fruit flavor of any commercial processed fruit product o That through the use of essence, you can increase the flavor to a point where it may be unacceptable to the consumer, and that through the blending of essences, or of essences and different products, unusual flavors of tempting delicacy and armoa may be hadD Further, let me point out, while horseradish is not a fruit, yet in my laboratory we have recovered the essence of this elusive product 0 It is a very potent material 0 I believe, that it, like the fruit- essences, may have wide use0 (A sample of horse- radish essence was circulated to the audience )Q Eo Friedmang Answer s (R0 Ko Eskew) (Papers of R0 Discussion Lo Lo Davis ) Has any progress been made in comparing 100 fold essences of various manufacturers, for strength? The fold of essence depends in part on the losses from the recovery system, which vary with different manuf acturers o No success has been achieved in making the comparison0 Questions Will the variety of grapes used to make essence affect the strength of essence? Answer g (Dr0 Lo Lo Davis) Dr0 Jo So Caldwells We have made 100 fold essence from four different varieties of grapes at Blacksburg,, Virginia and found all to be of different strengths „ Since there are about 26 different compounds in essence, why not make analyses for individual compounds 0 Answer s (Dr0 Po Ao Wells) The analyses are too time consuming 0 Dr0 Do Bo Hands Have you any information on how second essence differs from first essence? Answers (Ro K, Eskew) We have no chemical analyses on the two essences, but the second essence is weaker and less characteristic than the first essence 0 PREPARATION AND UTILIZATION OF FRUIT PUREES ~ Ro Ro Legault - Western Regional Research Laboratory Purees are excellent means of utilizing over-ripe fruit which could not be otherwise processedo Manufacturers in the west have incorporated fruit purees in ice cream, beverages and in baby foods 0 Interest in fruit purees dates back as early as 1927 when Cruess at the University of California published a paper on the Use of Purees for Manu- facture of Ice Crearrio It was found that with fruits such as berries a cold puree could be prepared 0 However f with fruits which tended to darken, boiling was necessary, and the proportion of four parts of fruit to one part of sugar was required,, In 1928 Fellers at the University of Massachusetts published data on purees and he stated that flavor retention was no better in crushed fruit than in whole fruit 0 In England, Potter published a paper in 19^3 in which he discussed the use of SO^ for purees held in cold storage# In his work on Storage of Frozen Purees Tressler found that there was better retention of ascorbic acid when sugar was incorporated into the puree prior to freezing 0 In 19^2 Tressler recommended the use of a mixture of pectin, sugar and fruit puree in the manufacture of ribbon ice creauio However, he suggested that the use of equipment which beat air into the puree be discontinued in that ascorbic acid was destroyed,. Deaeration after pureeing was recommended, A puree with a solids content XG$ higher than that of the ice cream mix was suggested. In I9I4U Sorber and Loeffler at the Western Regional Research laboratory developed a Velva Fruit dessert, the texture of which is similar to ice cream though it contains no milk solids, Velva Fruit contains about 63$ fruit puree, 23$ sugar, 10$ water and 0,5$ gelatin. This formula is suit- able for tart fruits. For best results, blander fruits require addition of about 0o2$ of an acid, such as citric. Several modifications of Velva Fruit have been made, in one of which heat processed fruit is used. It was also found that apples, which are relatively cheap, can be incorporated into the formula for example, an apple-berry combination can be used. Another product developed at the Western Regional Research Laboratory is a cold process fruit spread which has a solids content of 5 6 to 57$° The - lb - pur©e is combined with pectin and sugar in a manner such that no heating is required,, There is no loss of flavor through volatilization,. Gel formation occurs in 12 to 2k hours at which time it is stored at freezing temperatures 0 After thawing the spread can be kept satisfactorily in the refrigerator for long periods of time0 In I9U6 Loeffler demonstrated the effect of sugars in ascorbic acid re- tention in raspberries and strawberries,, However, it is questionable as to whether there is a direct protection or whether the effect is due to de- crease in solubility of O2 as a result of the addition of sugar 0 In more recent work on changes of flavor in fruit purees, it has been found that sugar did not protect against flavor changes , In the preparation of purees the inactivation of the polyphenol ase is of great importance , The method used by Western Research Laboratory workers (Joslyn and Pouting) for determination of polyphenolase activity has been published in the Archives of Biochemistry, 19^8, It was determined that as temperature was increased time required for in- activation of the enzyme decreased or when temperature was decreased time required for inactivation increased,, The time -temperature relationship for inactivation of polyphenolase depends largely on the pH of the medium. Apricots show a large pH shift (about 0,]+ pH unit) when heated, also when frozen and thawed. The pH at which purees show maximum heat stability varies from 3<>9 to 6,2 for various fruits. The time -temperature relation- ships found for various fruits are shown in the following table. Time -Temperature Relationships for Essentially Complete Inactivation of the Enzymes of Various Fruits Temperature °C Fruit Required for Various Times Time in Seconds 9 2k 60 120 G 0 Apples 80 75 73 70 B, Pears 90 87 86 83 E, Peaches 82 76 75 72 B, Apricots 92 — 83 C 0 Grapes 82 80 Dr , C, H, Hills* Discussion Is the enzyme the same in each variety of fruits? Fundamental studies are being made and at present it is not known whether the enzyme is the same in all fruits or whether they differ. Answer? - 15 - Dr o Co Ho Hills g Answer 8 H0 minutes 9 while submerged in a JCffo sucrose solU“ tion containing 0ol% ascorbic acid and 0ol% citric acid (by weight of sirup)0 This treatment was compared with another vacuum method (used commercially for a number of years ), requiring a 5 % sodium chloride solution containing 1% citric acido The vacuumizing solution penetrates to the center of the slices arresting the enzymatic (browning) reactions without materially affecting the flavor and texture e This method has been successfully used by commercial plants in this area for the past 2 or 3 seasons0 It was noted in general that both sirup and brine vacuumizing methods yielded a finished product of bright, typical color and a slightly translucent appearance0 The texture of the brine treated slices was more firm than that of the sirup treated samples, and they tasted slightly salty0 The sirup treatment gave a better flavored product 9 but it cost 2 or 3 cents more per pound to produce 0 The addition of calcium salts has been found to have beneficial effect on the texture of soft storage apples used for canning,. The addition of calcium salts to the vacuumizing baths of the two methods mentioned above did not have a beneficial effect on the texture of soft apples used for freezings even though a calcium pickup was noted in the slicesc Question? Answer § Questions Answer § Discussion A question was asked concerning the method used for the ascorbic acid analyses „ The dye titration methodo Drc Ro Ro Legault remarked that the dye titration method must be modified to eliminate the effect of reductones0 Mrc Hc CD Aitken recommended the Robinson and Stotz method for this purposec Why does the ascorbic acid method of preserving color in frozen apple slices increase the cost by 2 or 3 cents per pound? Mr0 Wegener pointed out that most of the increased cost was due to the cost of the sirup rather than the ascorbic acido The cost figure was based on a comparison with the method using a brine consisting of NaCI plus 1% citric acido QUALITY RETENTION THROUGH DEHYDROFREEZING "by Ro Ro Legault =■ Western Regional Research Laboratory Dehydrofreez ing, a newly~developed method of food preservation, is a combination of partial dehydration with freezing,, It takes advantage of the fact that the early stages of dehydration are effected easily and - 17 efficiently and with a minimum of adverse change in the fruit 0 When fruit is air dried,, the weight loss and the volume loss are approximately equiva- lent up to about 6O/00 Beyond that pointy the volume decreases more slowly^ resulting in less advantage from the standpoint of packing efficiency0 Moreover, the last stages of dehydration are accomplished with difficulty and involve alterations in color^, flavor,, texture, and ease of reconsti- tutionQ De hydrofreezing therefore has most of the advantages of dehydra- tion, and avoids most of the disadvantages 0 The following procedure is used in the case of apples? The fruit is peeled,, cored and slieedo The slices are dipped for one minute in a solution of free sulfurous acid0 Upon heating in the drier,, the diffusion of the SOp into the center of the slices takes place readily 9 and the excess gas is driven off0 The SOg residue amounts to no more than fifty parts per million on the basis of the reconstituted fruit 0 The drying is carried out at atmospheric pressure at a temperature below 200° „ The wet- bulb temperature rises to about I3O0 0 The appearance of the slices is good0 The partially dehydrated slices are packed directly into packages for freezing o Dehydrofrozen apples may be reconstituted by adding hot water s which defrosts and reconstitutes them at the same time0 The apples must be processed at the proper state of maturity 0 The lati- tude in this respect varies with the variety and is especially critical in the case of Gravenstein0 Delicious 9 Winesapq, Pippin^ Rome Beauty , Cortland and Baldwin apples have been tested,, In general $ varieties suit- able for canning have been found suitable for dehydrofreezing0 Apricots are well adapted to dehydrofreezing 5 and the product is excellent for pieSo The partially dehydrated slices are more flexible than in the case of apples^ so that it is possible to pack the equivalent of sixty pounds of fresh fruit in a thirty-pound can0 Peaches may be processed in the same manner,, but in the case of free- stone peaches^ difficulty is encountered with the slices sticking to the drying tray0 This may be prevented by giving the fruit a gently tumbling action during the drying 0 Fruit processed by dehydrofreezing may be kept for several days after defrosting o Its chief outlet appears to be in the field of commercial pie bakingo Discussion Ro Ko Eskew? What is the moisture content of the dehydrated fruit before freezing? Answer § That will vary with the solids content of the raw fruit o We aim for a fifty percent reduction in weight as an overall average „ Dr„ Ro Marshall Are dehydrofrozen fruits in commercial production? Answer § Not as yet0 Go Wo Mo Phillips s Is the inactivation of the enzymes by SOp carried out without the aid of heat? Answer g The action of the SOp does not involve any heating ef fecto Dr, Co Ho Hills « I believe that the action of SOp is not essentially an inactivation of the enzymes, but only an in- hibition of the enzymatic browning reaction. Dr0 Go Lo Bakers Have you tried freezing the slices before packing them into the cans0 Answer s Yes, but following that procedure fewer slices can be put in the container 0 Dr0 Lo Lo Davis % Did you use a batch drier or a continuous drier? Answer % So far we have used only batch drying. Questions How long a lag is there before the wet-bulb temperature rises to the level point? Answers (A, Ho Brown) About 5 to 8 minute s0 Dr, J, Oylerg How will dehydrofrozen apples compare in general with canned slices? Answer g That depends greatly on how the canned slices are prepared, I believe that the bakers will consider dehydrofrozen slices very satisfactory. As to flavor differences, I think it- is largely a matter of in- dividual preference. W, B, Esselen, THERMAL INACTIVATION OF FRUIT ENZYMES IN RELATION TO PROCESSED PRODUCTS Jr, - Massachusetts Agricultural Experiment Station The adverse effects of enzymes upon the quality of fruits and vegetables, under certain conditions have long been recognized,, Although considerable work has been done on the inactivation of enzyme systems of fruits and vegetables to be dehydrated or frozen, comparatively less work has been done on the thermal inactivation of enzymes as it relates to heat pro- cessed (canned or preserved) fruits, It has been frequently assumed that the heat treatment accorded canned or preserved products in order to destroy microorganisms capable of causing spoilage was more than adequate to destroy enzymes naturally present in the raw materials While this assumption is undoubtedly true in the case of low acid foods, which re- quire a relatively severe process to destroy bacterial spores which may be present, it may not necessarily hold in the case of acid products such as fruits and pickles which are given a relatively mild heat treatment. - 19 - In certain products s such as canned citrus juice , a marked deterioration in quality caused by enzymes which survived the process has been recognized and processing procedures have been designed to inactivate the ”heat resistant” enzyme as well as to destroy microorganisms „ It is conceivable that in certain other products more attention to the thermal inactivation of enzymes would be justified, It is also important in the development of new fruit products that adequate enzyme inactivation as well as destruc- tion of microorganisms be considered. Since peroxidase is one of the most heat resistant enzymes which are normally encountered in fruits and vegetables , the inactivation of peroxi- dase has been extensively used as an indication of adequate blanching for fruits and vegetables to be dehydrated or froz en0 While it is not definitely known that peroxidase per se is capable of causing undesirable changes in processed foods 9 it haTTeen generally assumed that if peroxidase is in- activated that other enzymes which can cause undesirable changes will also be destroyed,, If destruction time versus temperature of heating for the enzymes studied are plotted on semilog paper^ straight lines result 0 This held for per- oxidase and for ascorbic acid oxidase. Thus true processing conditions for enzymic inactivation in various tissues can be calculated, Th© same tissue varies from time to time and from place to place^ as cucumbers in the same field. Increase of sugar causes greater stability. Increase of acidity causes less stability. Studies on enzymes of fruits g tomatoes and pickles showed peroxidase tc be the most heat resistant of the enzymes studied. Ascorbic acid oxidase showed same thermal resistant in tomato juice and peaches. Destruction of enzymes Is important as is the destruction of microorgan- isms, Much work yet remains to be done to provide a better understand- ing of the relationship between enzyme and quality retention in canned acid foods o Discussion Dr, Pedersen reported that apple and grape juices pasteurized at I5O0 were sterile 9 but that in a few months they acquired bad flavors s ho doubt due to enzymes. APPLE JUICE AM) CONCENTRATES PREPARED WITH ADDITION OF VITAMIN C w~~ C, S, Pederson - New York Agricultural Experiment Station = Geneva This is a process , using ascorbic acid to minimize deterioration by organ- isms .;or mold5 enzyme activity-^ and oxidation and thus to enable the market- ing of apple juice of improved quality. It was briefly described two years ago. The original method was to put a tablet of ascorbic acid in each bottle or can of juice. In the new process ascorbic acid solution is sprayed on the ground apples before pressing, A satisfactory product was 20 - not obtained when sodium chloride, sulfur dioxide , or mild heating were used to inhibit oxidationc Good sanitation is still necessary! the apples should be chilled, then pressed quickly, and the juice deaerated and pasteurized, Quantities of ascorbic acid varying from one gram to twelve grams per bushel were investigated, six grams was found satis- factory,, Three or four grams is sufficient if the juice is pasteurized immediately! with six grams it was hold for two hours without change 0 Color density, at 420 wave length, was used as an index of the deteriora- tion of the juice o Cloudiness of the juice prevents comparisons between different batches of apples 0 The ascorbic acid treated juice has a light- color and a more delicate flavor than conventional apple juice or cider. It has a slight, fine sediment, easily resuspended by shaking. Public acceptance may require education to a taste so different from cider j a uniform blend will also be necessary, based on a study of varieties, maturities, cultural treatments, etc. As illustrating variations in culture, in an orchard of Baldwins where experiments in fertilization were being made, large variations "were found among twelve lots of three bushels each. The juice recovery varied from 59 to 67% by weight, the Brix from 12,5 ^ 0 l4°6, the pH from 3,24 to 3,^0, the total acidity from 0,519 to 0,728, and the viscosity from 1,85 to 2,34 centipoises. In storage until February 7 at 35° Baldwins picked in mid October gradually changed in acidity from 0,74 to 0,45%* in pH from 3,18 to 3o52 and in viscosity from 1,71 to 4,88, though no consistent trend in Brix occurred. The ratio of Brix to acidity for different varie- ties varied widely! in 194-7* considering all varieties, it ranged from 16 to 55, averaging 29, in 1948 13 to 31, averaging 23, and in 1949* 15 to 46, averaging 51<>5° Certain varieties have typical characteristics! Russets give a very light— colored juices the juices of McIntosh, Greenings and Delicious darken fast! Wealthy gives a high yield of low- Brix juice. While there is a real field for a frozen concentrate similar to the present orange concentrate, this requires expensive machinery. The small producer can produce a 'concentrate by freezing out the water, following in general the method published some years ago by H, C, Gore, Freeze in 30-pound cans at 15° F, for 3 or 4 days? this forms a core of heavy liquid in the center of the can. Drill into this core, invert the cans on a stainless steel rack and let drain 1-1/2 days at 55° F, From l4 cans of McIntosh juice 3 cans of sirup of 39" Brix were obtained , containing 70$ of the total solids of' the juice. This sirup was refrozen at 15° F, for 3 or 4 days, then a basket centrifuging gave a sirup of 48° to 50° Brix containing 95$ of the total solids. By letting the l4 cans drain further at 70° F,, using the drainings to wash the mush in the centrifuge, and refreezing, further recovery is obtained, Sven if a centrifuge is too costly, good recovery can be had without it. The reconstituted concentrate is indis- tinguishable from fresh juice by most people. Perhaps jams or jellies could be made from these concentrates plus sugar sirups. Dr, Hening of our Station has made fruit ices", using mostly Baldwins to get the tartness desirable in ices. He found that McIntosh concentrate, less tart, made a good ice cream. In 1948 British Columbia Fruit Processors, Inc,, of Kelowne, B, C», sold 130,000 cases of juice made by the ascorbic process for 38 cents/46-ounce can. In Hew York State a processor using unsatisfactory equipment put up ascorbic- treated juice j it was light colored but did not retain this light color as well as our own juices 0 Discussion Dr0 Jo So Caldwell 8 How can you get uniform quality? In grape juice * early and late pressings are blended to equalize variation in sugar and acido Apples vary during the year and from year to year? I found variation of 56^0 in acid in a period* some year's having low acid and high sugar 0 Answers Blending is the only remedy 0 Processors should be aware- of differences and try to approach an ideal blend 0 Dr0 Po A0 Wells g We don't know what the ideal blend should be 0 Any desired juice could, be imitated by adding acid* sugar * flavor or pectin 0 Dr0 Jo So Caldwells For drinks we need more astringent fruits 0 Most apples are too sweet 0 Dr0 Co Ho Hills §■ The acid in apples is 90“99^ malic 0 Ro Ko Eskewg Do you think the volatile flavor * the aroma * is improved by ascorbic addition 0 Answers I don't knowo I'd like to have the Eastern Regional Research Laboratory try ito Such juice does not have the striking cider flavor whichirost people at first prefer 0 H o Co Ait-kens- How long does ascorbic hold the light color in pomace? In hammermilled apples? Answers If press cloths are filled quickly and kept covered* no appreciable darkening occurs 0 Instead of the usual steel hammermill we use a Fitzpatrick high- speed hammermill with flat knives.? this is made of alloys and stainless steel 0 This is true of our Fitzpatrick* and I suppose* of yours also0 Dr0 L0 Lo Davis s Some- processors prefer adding the ascorbic just before pasteurizing? this gives a partially cider-like flavor and color 0 Ho Co Aitkens How was viscosity measured? Answers By Ostwald pipette* after decantingo E0 Friedmans Did your flavor changes tend to a different character* e„g0j quince? Answer g No 0 - 22 - E® Friedmans Answer s Jo Jo Willamans Answers Ho Co Aitkens Answers Anons Are any varieties of apples undesirable? Greenings o Did you pasteurize the juices? Yes® Have you used the German=type chilled rotating drum,, peeling off the ice from its surface? No® This has been used for orange juice® UTILIZATION OF FRUIT AMD VEGETABLE PROCESSING WASTES by Wo Bo Van Arsdel (Presented by Am on H0 Brown = Western Regional Research Laboratory) The industrial processing of fruits and vegetables by canning or freezing has experienced phenomenal growth during recent years.) both relatively and absolutely.) Preservation by drying or dehydration* after its mushroom growth during the war* has fallen back once more to a position of minor importance except for raisins , prunes * apricots * and apples 0 But if all methods of processing be lumped together* the total weight of fruits and vegetables marketed in the United States for processing rose during the 10= year period 1937=191+6 -from 9 million tons to 15 million tons* and from little more than one=third of the total weight of fruits and vegetables marketed commercially to almost one=half® This was of course* part of the long-time trend toward greater elaboration in tne marketing system and the growth of industries based upon the American family’s desire for a varied diet at all times of the year* and willingness and ability to pay for both variety and convenience ® The wastes that would once have appeared in millions of family garbage pails are more and more being left behind at the processing plants0 Being thus concentrated* the waste problem has become both more conspicuous and more challenging.. The same tendency toward centralized preparation* in the interest of house~ hold convenience* has also appeared in the fresh~marketing of fruits and vegetables o Particularly in the case of such vegetables as broccoli* carrots* spinach* peas* and lettuce* great tonnages of leafy wastes are left at packing sheds® The Eastern Regional Research Laboratory has de= veloped processes for the economical production of high=grade feeds from such wastes (l)* and is at present engaged in a cooperative commercial evaluation of the processes® The present paper will not concern itself further with this related problem® If all the processed fruits and vegetables be lumped together* processing plant wastes average at least as much as J>0 percent of the total tonnage * Numbers in text refer to the Bibliography of fresh commodities entering the plants- -that is, in 191+6, at least million tons. N» Ho Sanborn (2), of the national Canners * Association, has published a tabulation of waste percentages which indicates that the amount varies from as little as 10-12$ -for snap beans to as much as 85$ for sweet corn. This percentage is not, of course, fixed by some law of nature, but is the reflection of current processing standards and current technology* If the American housewife really insists upon perfectly sculptured and. uniformly sized canned pear halves, for use in her fruit salads, the canning plant cannot trim off much less than 35$ of the fruit. On the other hand, significant reductions in proportion of waste have been achieved by some processing plants through development of improved prepara- tion methods, more careful selection of raw material, better handling of the commodity, and better training of processing line workers. Better Disposal or Utilization Urgent The food processing industry, in common with other industries, is finding the disposal of its wastes increasingly difficult and expensive. The pro- blem that was nearly negligible in the day when scattered small canneries operated in rural areas has become great and threatening as the industry has grown, and has concentrated in the urban areas. Local, State and Federal regulations prohibiting the casual dumping of liquid or solid wastes now cover the entire nation! some important segments of the food processing industry are operating under temporary suspension of enforcement of such regulations, pending the development and construction of acceptable means of waste disposal. All the evidence indicates that the cost of disposal will be a substantial charge against industry revenues* W. J0 O'Connell (3) Has estimated for a group of California canneries that the average cost of works which the canner might construct fer treatment of usual cannery waste sufficiently to allow discharge to sewers at no additional cost would be $100,000 per 1000 gallons per minute of liquid effluent* Some large canneries discharge several thousand gallons of effluent per minute. In one area in California a projected sewage district would take the entire waste output of several large canneries, solid wastes being disintegrated and added to the sewage, but only at a charge of approximately $2 per ton of total solid wastes. Under these circumstances there is naturally an intensified search for practical byproduct operations. Whatever organic matter can be removed from the waste stream reduces by so much the cost of disposal s even if the byproduct operation itself only breaks even. If the byproduct more than pays its own way, at least part of the remaining disposal cost is offset. Characteristics of the Problem A realistic evaluation of utilization possibilities is not easy, partly because the basic data are sketchy and uncertain. The one pertinent figure that is likely to be known by a cannery manager is the total weight of waste during past seasons 5 operations! he knows the total weight of raw material that entered the plant and the total amount of finished goods packed- -the difference, after applying some reasonably well established conversion factors to the weight of the pack, must have left the plant through the waste streams. But there are at least two such streams leaving every pi ant- -the garbage stream and the sewage stream. Measure- ment of the weight of dry matter in each, over a long enough period of time - 2k - to smooth out fluctuations , would be difficult and expensive. Still more difficult would be a quantitative chemical analysis of those solids. Never , so far as the writer knows, has a real carbohydrate balance or protein balance been determined on a commercial cannery operation. If fruit wastes are flumed with water , how much of the sugar is leached out, to appear in the sewage, rather than the garbage? How much of anything besides in- soluble fiber is left with the fine solids recovered from sewage screens and returned to the garbage? The answers to such questions must at least be assumed before an evaluation of the recovery process can be begun, A long, tedious, and expensive research job will be needed to firm up these basic data. Some of the characteristics of the problem are, however, qualitatively certairio Most of them are difficulties which stand in the way of success- ful utilization. In the first place, most solid cannery wastes consist mainly of water. Out of approximately 5 million tons cf fruit and vegetable materials which appears annually in the waste streams of processing plants, not more than 600,000 tons comprises all the dry solids-»cellulose , sugars, proteins, and minor constituents. Many of the most troublesome solid wastes contain no more than 1C Tfo dry solids. Direct drying of such wastes is generally too expensive to be practical, even if it is feasible on other grounds. Crude estimates indicate that perhaps five-sixths of all the solids in fruit and vegetable processing wastes, that is 500*000 tons, appears in the garbage stream from the plants, the remaining 100,000 tons in the sewage stream.. The latter is, of course, greatly diluted, dorm to a concentration of only a few tenths of a percent solids. The sewage stream presents a disposal problem and nothing else. The half -million tons of solids in the total garbage waste of fruit and vegetable processing plants is primarily a carbohydrate material— about ^00,000 tons of ^nitrogen-free extract** (mainly sugars and starch) perhaps 1-1.0,000 tons of protein, and smaller amounts of fiber, fats and oils, waxes, organic acids, and other common plant constituents. But lumping the figures together in this way obscures the real problem- -and perhaps the opportunity- ~of any individual processing plant. Secondly, all of these wastes are extremely perishable- -much more so than the fresh fruit or vegetable itself. Enzymic changes proceed rapidly in the cut and bruised tissues. The microbiological population multiplies enormously, even within a few hours, causing rapid loss of potentially useful constituents and frequently forming slimes which make byproduct operations difficult or impossible. Consequently one of the first requi- sites of a successful utilization process is that the wastes shall be handled like a raw material, not in the way garbage is traditionally handled. The more careful handling will inevitably cost money, and that cost must be charged against the utilization process. The third characteristic is short- season availability. Like the fruit and vegetable processing plants themselves, the byproduct plant must operate when the harvest comes on. None of the typical wastes is stable enough to be stored for a long- season byproduct operation without the use of preservation procedures, and only under exceptional conditions is such a procedure cheap enough to be considered seriously. The drying - 25 - of citrus fruit waste , to serve as a source of pectin, may be one of the exceptions 0 The geographical scattering of the processing industry is a fourth element- in the problem,, If the k to 5 million tons of fruit and vegetable wastes all originated in one small area the othe^problems would not look so formidable , With f@w exceptions , the promising utilisation processes require high-grade technical control and must.be carried out on a large scale in order to minimise costs , In general , then,, they are not likely to be practical for installation in the typical small cannery,, Since hauling the wastes more than a few miles is ruled out in most cases be= cause of spoilage and cost, utilization is most promising where a very large concentration of processing exists in a small are&„ There are a number of such, areas in the United States j for example , in and around San Jose, California, fruit and vegetable processing plants must dispose of more than 100,000 tons of the garbage type of waste during a single season. Most of this waste appears during a period of only three months, A fifth characteristic of the problem arises from the predominantly carbohydrate constitution of most of the wastes. Even pure sugar, starch, and cellulose are relatively cheap. Insofar- as the great bulk of the wastes is concerned, the byproducts seem bound to enter a low-priced market. This last consideration emphasizes the importance of comprehensive study of the constitution of individual wastes. The generalization about carbohydrates obscures important differences in detail, end the full potentialities of any waste are unknown so long as any important fraction of its constituents remains unidentif ied0 Seme fruit processing operations furnish interesting borderline cases 0 For example, in a pear cannery the peels and cores at the moment of removal carry flesh that is just as edible as the portion of the pear that is packed. If the juice in this flesh could be recovered, clear and colorless, there is no reason why it should not go into the pack, saving sugar and perhaps adding flavor. This would b© a relatively high- valued use, and a number of investigators have worked on it. Logically, however, this edible juice recovery should be regarded as an elaboration of the food processing operation itself, subject to all the safeguards that are thrown around foods. The real waste problem would begin with the disposal or utilization of the residue from the juicing operation. Examples of Successful Utilization The production of vinegar from apple cores and peels and the recovery of argols from wine casks have come down to us from pre- industrial days 0 The list of other successful byproducts of processing operations is short. It includes raisin seed oil, used for oiling the raisins themselves. Dried apple pomace has been used as a source of pectin, as a stock feed, and as an insect bait in insecticides. Dried tomato pomace, for use in mixed stock feeds, has been in and out of the market several times. At least three plants have produced and sold it successfully during the current season. Apricot kernel oil has been produced in California for a number of years. Dried sugar beet pulp is a well established feed constituent. = 26 The most successful large-scale utilization of a fruit waste is undoubtedly that of citrus fruit waste from juicing operations© More than 200,000 tons of dry citrus meal and between 60©00Q and 70^000 tons of molasses made from the waste press liquor were produced in a recent yearc In addi- tion© more than 100 ©000 tons of orange peel is used per year for the pro- duction of pectin© The citrus meal and molasses have been sold as stock feed© but even in the case of this large development the problems appear not to be completely solved so far as the full acceptability of the feed is concerned© Recent Research Developments Laboratories of the Bureau of Agricultural and Industrial Chemistry have made a number of investigations of fruit and vegetable processing waste utilizations and are continuing to work in that field0 Jacobs and Newton (h)(5) 9 iu the course of a comprehensive analysis of the production of alcohol from farm products © came to the conclusion that fruit processing wastes could not be expected to supply a significant fraction of the demand for industrial alcohol© In addition,, the fruit waste can be used only as a supplementary raw material for a nearby alcohol plant primarily based on a dependable year-around source of sugar © such as blackstrap molasses© Pulley and von Loesecke (6) made seme of the early investigat- ions which led to the commercial production of citrus meal for feed©. end Nolte and von Loesecke (?) reported on the development of grapefruit seed olio Kester and Van Atta (d)(9) g analysed the possibility of oil product- ion from waste fruit pits© seeds, and nuts0 Workers at the Western Regional Research Laboratory (10) described a process for recovering juice from waste asparagus butts and concentrating it to a stable molasses 0 This product illustrated the kind of advantage that may be realized through knowledge of peculiarities in chemical composition© While the solids were mainly carbohydrates © the protein content (approximate© 6o25 x IS) was un- usually high C 3^4- percent of the solids)© the amino acid composition of the protein was unusual© and in addition the concentrate contained un- identified substances which strongly promoted the growth of certain micro- organisms© Asparagus juice concentrate is not being produced commercially© although some of the microbiological industries continue to request samples of the experimental product© Other workers at the Western Regional Research Laboratory (ll) developed a process for the recovery of pure tartrates from winery pomace and brandy still slops© The resumption of imports from Mediterranean countries after the end of the war dissipated the high price incentive which made the process attractive for a time© Maclay and his co-workers in the same Laboratory (12) ( 1 3 ) (ill) have developed a series of new uses for citrus pectin which may expand the utilization outlets for citrus waste© Eskew (15)© and Howerton and Treadway (l6)(l?)j of the Eastern Regional Research Laboratory have investigated the utilization of pulp and protein water wastes from potato starch plants 0 Nolte© von Loesecke© and Pulley (l8)© of the Citrus Products Station in Winter Haven© Florida© described the production of feed yeast or alcohol from citrus waste press juice© Ramage and Thompson (19) reported later developments on the citrus yeast process and also described a process for growing yeast in juice from pear cannery waste which has been developed by Western Regional Research Laboratory workers in cooperation with the Olympia Canning Company© of Olympia© Washington© Humfeld (20), of the Western Regional Research Laboratory© - 27 - has described the production of edible mushroom mycelium by a process somewhat similar to the propagation of yeast 0 Antibiotics (21) and vitamins (22) have been produced in the same Laboratory by fermentation of media containing fruit or vegetable waste juices 0 Interest in the large-scale production of yeast for use as food or feed was greatly stimulated by reports on the great German plants which operated successfully during the war 0 The status of experimental develop- ments in the United States at the present time is not clear 0 The idea behind them might be stated thus 8 If a yeasty for example the rapid- growing Torulopsis utilis, is allowed to convert the sugar in a waste juice inTo^e'ast'”¥u’b£t ance 9 cheap inorganic nitrogen in the form of ammonia or its salts can be converted at the same time into prate in s so that in effect a low-valued carbohydrate material is converted to a high- valued protein product 0 But it appears that if the dry yeast must compete in the feed market with the oilseed meals on the basis of its protein con- tent alone ^ the process will be uneconomic^, even if the sugar-containing juice can be delivered to the yeast propagator absolutely free0 Relatively small quantities of yeast are being sold at a high price as a source of the E-vitamins j but we do not believe that a new large output of by- product yeast would command this pr emium price 0 During the current canning season the Canners ' League of California and research personnel of the Western Regional Research Laboratory have been cooperating {2b) 9 in pilot scale tests of the possibility of converting pear and peach cannery wastes into a dry pomace for use as stock feed or land mulch^ and a juice concentrate or mollases which can either be mixed and sold with the feed or used for fermentation to industrial alcohol o At the same time workers- from the Pullman^, Washington^ laboratory of the Bureau have been cooperating with the Hood River Apple Growers 5 Association^ Hood River5 Oregon^, in studies on the recovery of edible juice from pear cannery waste , for return to the pear packo It is too early to report the results of either of these developments 9 because evaluation studies on the products are still under wayQ One must conclude from all of the foregoing that new byproduct develop- ments from the fruit and vegetable processing wastes will become established--xf and when they do— only as the result of unremitting hard work and the best of technical know-how 0 Casual and ill-informed ventures will only add to the record of expensive failures 0 It may be that eventually everyone will agree that most of the wastes constitute a disposal problem^ pure and simple 0 But in the meantime s chemists , technologists s and engineers cannot ignore the challenge to produce something useful out of these hundreds of thousands of tons of raw material 0 - 28 - Bibliography (1) Willaman, J„ Jo and Eskew, R0 K0 Preparation and use of leaf meal from vegetable wastes,, Uo So Dept0 Agr0 TechQ Bull0 No0 958o Octo 1948 0 ' — — (2) Sanborn , No H0 Canning wastes bring dcllarso Food Packer 26(1) 8 35 ~ 3 6, 6I+0 Jan0 1945° See also Food canning wastes , slater Votes’ "Sid Sewer- age 92 (2 ) 8 71 » Feb0 1945* and Food canning wastes 0 EngTnT llewsT Record’ 133s832"33o Dec0 28, 1944° — — ~ (3) 0 'Connell, W0 J0, Jr0 Planning to meet requirements of food processors for waste disposal,, Presented before Inst„R)od Technolo, San Francisco, California, July l4, 1949° ” (4) Jacobs, P0 Bo Alcohol from farm products,, Chem0 Indus0 43s398=99° Octo 1938o ~~ — (5) Jacobs, P0 Bo and Newton, H0 Po Motor fuels from farm products 0 Uo So Depto Agr0 Misc0 publ 0 No0 327, Dec0 1938 0 (6) Pulley, Go No and von Loesecke, Ho Wo Drying method changes compo- sition of grapefruit byproduct 0 Food Indus 0 12(6) 8 62=63° June, I9UO0 (7) Nolte, Ao Jo and von Loesecke, Ho Wo Grapefruit seed oil0 Indus0 and Engin Chem0 328l241+=46# Sept0 1940o See also, same authors'- ancT trtTe", Bureau"TTircular AIC-85 oU&Citrus Products Station, Winter Have nT^FTa" a ’(no date ) (8) Kester, E0 B0 and Van Atta, G» R0 Minor oil-producing crops of the United States 0 Oil and Soap 19s 119*25 o June 1942 0 (9) Kester, E0 Bo Minor oil-producing crops of the United States 0 Jour0 Amer0 Oil Chem0 Soc0 26s65=83o Feb0 1949° (10) Anon0 Process for production of asparagus-juice concentrate 0 Bureau Circular AIG=>70o Westo Reg0 Res0 Lab0, Albany, Calif „ Feb0 19457""”"”"° (11) Anon0 Recovery of tartrates from grape wastes. Bureau Circular AIC-lUo Westo Rego Res, Lab0, Albany, Calif0, 1946T'=~“= (12) McCready, R0 Mo, Owens, H0 So, and Maclay, Wn Do Alkali-hydrolyzed pectins are potential industrial products 0 Food Ind0 16(10)869-71# Octo 1944# 16(11 ) 892-94, Novo 1944o (13) Schultz, To Ho, Owens,, H0 So, and Maclay, W0 D0 Pectinate film* Jour o Colloid Scio 3(1)853-62, Feb0 19480 (li+) Maclay, W0 Do and Owens, Ho So Pectinates--promisxng food and industrial materials, Chemurgic Digest 6(22)s325, 327-29» Novc 30, !947o _ - 29 (15) Eskew, Ro K, European methods for the utilization of potato starch factory waste „ Amer, Potato Jour, 2r-> ? ^4.09—12 Q Nov, I9I+80 See also Eskew, Ro K»s Edwards, P, Th ,'TancT RecTfield, Co So Recovery and utilization of pulp from potato starch factories 0 Bureau Circular AIC-20Uo Eastern Regional Research Laboratory , PhiTaJeTph i a j’T'aTJ I9I+8. (16) Howerton,, W0 Wo and Treadway, Ro Ho Manufacture of white potato starcho Indus 0 and Engin, Chem, 1+0 s Xl+02-07, Aug. I9U80 (17) Treadway, R0 II 0 Utilization of white potatoes 0 Amer0 Potato Jour „ 25$ 300-02 o Aug. 191+80 ~~ (18) Holts, A, Jo, von Laesecke, Ho W0, and Pulley, G0 No Feed yeast and Industrial alcohol from citrus -waste press juice 0 Bureau Circular AIC-880 U» So Citrus Products Station, Winter Haver^YTaT, "l'9>l|2T Also in Ind0 and Engin0 Chem, 2l+s670o 1945 0 (19) Raniag e , Wo Do and Thompson, J, II, Producing yeast from processing wastes 0 Food Packer 30(6) l+l+-l+9o May, 19l+9° (20) Humfeld, Ho The production of mushroom mycelium in submerged culture. • Science 107(2780) 8 Apr, 9, I9I+80 (21) Lewi s , J AX C- l68o . Go bites' Annotated bibliography of subtilin. Bureau Circular to Reg0 Reso Lab 0 , Albany, California 0~T)ctT (22) McGinnis $ J ° $> Stephenson, E, L,, Levadie, E, L II,, Carver, J0 S», Garibaldi, J0 A0, Ijiohi, X,, Snell, N0 S0, and Lewis, Jo Co The response of chicks and turkey poults to vitamin B~12 supplements produced by fermentation with different organisms 0 Presented at Amer. Chem, Soc0 meeting, Atlantic City, New Jersey, Sept0 19h9» (25) Vasak, 0« Ro and Shaw, W, La A selected bibliography of periodical literature on fruit and vegetable processing wastes 0 Bureau Circular AIC=>2^2o Western Regional Research Laboratory7~A^any CaTrforniag, May 191+9° (21+) Clevenger, Mo A. pilot^plant research on cannery waste pays off. West, Canner & Packer 1+1(12 ) s 15-17 0 November 191+9° - 30 Discussion Apropos of Mr o Brown 8 s statement that ’’molasses made from citrus peel pressed liquors was accumulating faster than it could be sold,” Dr0 Wells mentioned that this Laboratory had assisted a Florida citrus processing plant in developing a commercial method for producing butyl lactate from citrus molasses o Dr0 Wells thought this development offered considerable promise for taking care of the surplus 0 Mr „ Brown inquired how long it would be before the butyl lactate market was saturate do Dr0 Wells expressed the opinion that he thought the market might well in- crease with increased availability 0 One of the conferees commented that to make lactic acid derivatives from citrus molasses might be expected to increase the problem of utilizing dairy byproducts 0 RESEARCH NEEDS IN FRUIT PROCESSING by Eo Ho Pfahler, Cherry Growers , Inc< We in industry realize more and more the necessity of research? not only in processing , but all the way from the variety s culture , and handling of the raw product,, to packaging, storage, and distribution,, Processing plants are thinking of the cost of research as more or less of an insurance policy,, Experimental results should be practical, something than can be used by all involved plants~-large or small 0 The percentage of plants maintaining a laboratory equipped with the long list of proper apparatus and manned by technical help and supervision is rather small 0 Granted that every plant should have such a department, at the present they do not„ If they do, it is questionable if they could afford everything that is necessary to go with it o It may be said for the reports given yesterday and today, that they have been on a level which can be understood,, Keep all reports on that level — simplicity will be accepted^ complexity will not be accepted,, In all fair- ness to the many small plants throughout the nation, research should aim at practicality of results =- workable results 0 One of the problems that has ever been present in the freezing of apples, cherries, peaches, etc„, has been that of controlling oxidation, particu- larly at the top of the package „ Thinking now of a 30^ tin of any frozen fruit-“the top layer or two of fruit undergoes a certain amount of oxidation, while those covered and kept submerged in free liquid, upon defrosting, remain a natural fruit color „ Your answer might be to sulfite certain fruits, to blanch or to use certain anti-oxidants „ My answer is that none of these procedures are entirely satisfactory 0 Yes, they will arrest oxidation but in so doing, are destroying the flavor and texture which we so much want to preserve „ Apples treated with sodium bisulphite solution 31 of sufficient strength to prevent oxidation during storage and the defrost- ing period have a decidedly objectionable taste0 Apples that are blanched suffer such tremendous losses of soluble solids and flavor , along with texture changes , that their resemblance to fresh apple slices is discouraging,* The other method of prefreezing treatment is some form of vacuum impregna- tion, This , to me, comes the closest to what is desirable0 I was very much interested this morning in the report given by Mr0 Wegener on sirup impregnation of apple slices for freezing. His reference to texture, soluble solids and flavor was very interesting. However, the need for a more desira- ble procedure remains with me. My reason is, that using ascorbic acid at the rate of 0,2v£ - 0,3/£ in the sirup will require probably 15=20 pounds for each 70,000 pounds of product produced. Roughly, on a pack of 100,000 = 30$ Tins, this results in a figure of from 17,500 = $10,000, That is a sizeable amount. As I mentioned, some form of vacuum impregnation is the best method thus far. We do, however, need a brine or a sirup containing some form of non- toxic, tasteless, odorless inhibitor, which will net materially increase the cost of the finished product. With other fruits, such as cherries, peaches, and apricots, submerging the fruit under a sirup and keeping it there by means of disks has proven quite effective. This, of course, is a necessity with peaches and apricots if a satisfactory product is to be produced. However, such amounts of liquid (6=8 lbs, per 3 0$= Tin) are not too acceptable to the baker. They want fruit and not liquid. This brings up another need in the frozen fruit field — that of a standardised procedure for determining drained weight. As a start, suppose we say that we determine drained weights of JOty con- tainers of frozen fruit by defrosting in room temperature of 68° P, until the temperature in the center of the can has reached 30° followed by emptying the contents on a previously tared 8=mesh screen of 16 inch diameter and 6 inch depth and draining for two minutes, A procedure which I was informed of last week that is being considered as a standard, would include the pouring of a certain amount of water over the fruit as it rested on the screen, the purpose being to wash off any free sugar or heavy sirup0 By catching and vireighing the juice and liquid run-off, the drained weight would be determined. Which procedure is used or finally arrived at, in my opinion, is not as important as having one that is universally accepted and used. Buyers should know that, when they are told the drained weight of a Tin of fruit is 22=1/2 lbs,, it was obtained by a standardised pro- cedure, In other words, we should be talking, should we say, in the same language. One word of clarification at this point — it is not the inten- tion here to ask for drained weight standards but only for a procedure to determine the drained weight. Yesterday, Dr, Marshall gave a very informative talk on spray treatments as affecting the quality of red cherries. This project will, as it should, carry on for several years before arriving at anywhere near a satisfactory conclusion. The results for the 19l|.9 season were entirely different from those obtained in- 19.48 and observed during the 191+7 pack. In 191+8 there seemed to be a definite influence on drained weight of canned cherries, on color and soluble solids as affected by maturity, and tanking and pitting characteristics o In Wisconsin,, I understand the results were the That is, in 1949 the same results were obtained Several factors , no doubt , are involved and the to all processors of red tart cherries. reverse of those in Michigan, as in Michigan in 1948 0 Why? causes are of vital concern Let me give you some other related conditions 0 DDT, parathion, and benzene hexachloride are used on various fruits as controls for certain insects. What is the result? Control is excellent, but how can the spray material be removed? The toxicity of the spray material determines the seriousness of this problem. With benzene hexachloride, the problem arises as to the effect on flavor of the processed product, 'That other new materials will have the same result? The time has come when processors are just as interested in their use as growers. Spray recommendations must be based, not only on the effi- ciency of control and effect on the tree, but, also, on the processing characteristics of the fruit. Can the spray material be removed, is it toxic, does it affect taste, drained weight, soluble solids, etc? These factors should be determined before and not after a recommendation is made. In other words, it is the joint responsibility of the experiment stations, insecticide manufacturers, and food processing laboratories to evaluate each material as to its value. Various fruit juices are produced and sold to preservers or packed for sale to the housewife, Standards for apple juice call for a Brix cf 12° and acidity of 0,^9 to 0,7 for Faney, and a Brix of 11-1/2 ° and acidity of 0,9 to 0,8 for Standard, Some years such standards cannot be attained, even though the finest quality raw product is used. For instance, records kept by a plant in our area producing apple juice, show that the average acidity computed as malic- acid was 0 , 1 ;8 , 0,28 and 0,20 m 1947, 1948, and I949i respectively. If growing conditions are the cause of these fluc- tuations, the processor can do little in his attempt to produce a standard juice. The problem is that of producing standard juices when the raw product itself is below standard. Some suitable solution would appear desirable , Growers have thought of processors as an outlet for cull fruit -- a place to dispose of fruit which they are unable to sell on the fresh market. For some time, processors felt the same way and bought off-grade apples, peaches, etc. During the past few years, however, they have begun to realize that the best raw product is none too good -- that the larger apples and peaches result in less peel, core, and pit loss -- that labor costs of peeling and trimming are reduced. There is a trend, then, of processors to ignore, more and more, the offering of poorer quality fruit. This will work a hardship on growers, and processors will have the problem of finding some suitable use for the smaller fruit and that of poor quality, and using them in such a way that labor costs and waste are not too im- portant in their utilization. In summary, may I repeat that the needs and problems in fruit processing are many. Only a few have been presented. The time has arrived when processors are interested in more than just the processing techniques. - 33 - Ail steps in the flow of a product* which affects the quality of the finished product delivered to the ultimate consumer* are of concern to uso We are desirous of knowing more and more about the variety* how the fruit is grown* the effect of growing conditions on the character of the fruit* and the effect of conditions in distribution channels on the products Ail research along these lines must be integrated* as each step is of importance in the economical production of an acceptable pr oducto Discussion Dr0 L0 L0 Davis reported that peaches peeled by lye bath still had DDT and parathion in the flesho Mre A0 Ho Brown said that* in canning pears for baby food* both ends were cut off to avoid spray residue not removed by acid washo Dr0 Po A0 Wells suggested that we look to the edible oil industry for anti~oxidants that might be useful on fruit and vegetables® Drc R„ R0 Legault said that the Western Regional Research Laboratory was studying the nature of oxidases in the hope that it may lead to a rational solution of the browning problem0 DECIDUOUS FRUITS CONFERENCE Name Ait-ken , Ho G0 Baker , Geo0 L® Beidler, J0 Willis Ball, Co Olin Brice, B0 A0 Brown, A, Ho Brown, Ho D0 Caldwell, JB S» Calesnick, Mrs 0 Eo « Cecil, So Ro Chandler, Nathan. Childers, Norman F0 Culpepper, Co W® Darrow, George M0 Davis, Jonathan Davis, Lyle L0 DeCou, Tom Dry den, Eo C® Dutcher, Ao W® Eisenhardt, N0 H0 Ellis, Eo Ao Eskew, Ro Ko Esselen, W® B®, Jr0 Friedman, E0 Garman, Philip Getchell, John So Greeley, Mrs® Eo To Hand, D® B® Hills, Co Ho Homiller, R0 Po Howe, Carlton Ide, Lo Eo Eastern Regional Research Laboratory February 6 = 7* 195^ LIST OF ATTENDANCE Organization Berks-Lehigh Coop0 Fruit Growers Agricultural Experiment Station Co Ho Musselman Company Agricultural Experiment Station Eastern Regional Research Labo Western Regional Research La'bo Ohio State University Bureau of Plant Industry, Soils, and Agricultural Engineering, USDA o Eastern Regional Research Lab0 Agricultural Experiment Station Agricultural Experiment Station Bureau of Plant Industry, Soils, and Agricultural Engineering, USDA Bureau of Plant Industry, Soils, and Agricultural Engineering, USDA Agricultural Experiment Station New Jersey Apple Institute Eastern Regional Research Lab0 Nat ! 1 o Ass 8no of Frozen Food Packers Eastern Regional Research Laba Eastern Regional Research Lab0 University of Massachusetts Welch Grape Juice Agricultural Experiment Station Agricultural Experiment Station production and Marketing Adminis- tration, USDA Agricultural Experiment Station Eastern Regional Research Lab0 Eastern Regional Research Lab® Production and Marketing Adminis- tration, USDA Address Fleetwood, Pa® Newark, Delaware Biglerville, Pa® New Brunswick, N® J® Philadelphia, Pa® Albany, California Columbus, Ohio Beltsville, Md® Philadelphia, Pa® Experiment, Georgia Sterling Junction, Mass New Brunswick, N® J® Beltsville, Md® Beltsville, Md® Sterling Junction ,Mass Blacksburg, Virginia Iladdcnfield, N0 Jo Philadelphia, Pa0 Washington, D® Co Philadelphia, Pa® Castleton, Vermont Philadelphia, Pa0 Amherst, Mass® Westfield, N® Y® New Haven, Conn® Orono, Maine Washington, D® C® Geneva, New York Philadelphia, pa® Philadelphia, Pa® Dorset, Vermont Washington, D0 C® Name Address Jones , Ivan D<, Krider, M0 Mo Legault , R, R0 Lewis, Fo Ho Lothrop, Ro Eo Mac linn, W« A0 Marsh, R, So Marshall, Roy E0 Matchett, John R0 Morris, Ro H, , 3rd Myers, Herman Nelson, Elvin I0 Nickerson, J0 To Ro Nutting, Go Eo- Overman, Miss Andrea Oyler, James Pederson, Co S, Peters, John Pfahler, Eo Ho Phillips, Go Wo Mo Ratchford, W, Po Robert, So A», Jr0 Regers, J0 S, Rollins, Ho Ao Shockey, Ho H0 S hut ak , Vladimir G 0 Smock, Ro Mo Thomas, Frank B, Weeks 1, Ko Go Wegener, John Bo White, David Go White, Jo Wo Whittenberger , R0 To Willaman, J0 Jo W o o dmans ee, Co W e Wells, Po Ao -2- Organization Agricultural Experiment Station Eastern Regional Research Lab0 Western Regional Research Lab 0 Pennsylvania State College Eastern Regional Research Lab0 Rutgers University Agricultural Experiment Station Michigan. State College Bureau of Agricultural and Indus- trial Chemistry, USDA Eastern Regional Research Lab0 Bureau of Agricultural Economics, USDA University of Illinois Massachusetts Institute of Technology Eastern Regional Research Lab0 Bureau of Human Nutrition and Home E c onomi c s , US DA Knouse Foods Coop0 Agricultural Experiment Station Cooperative Fruit Growers of Adams C ounty Cherry Growers, Inc 0 Eastern Regional Research Lab0 Eastern Regional Research Lab0 Bureau of Agricultural Economics, USDA Eastern Regional Research Lab 0 Agricultural Experiment Station National Fruit Products Co, Agricultural Experiment S’tation Agricultural Experiment Station Agricultural Experiment Station University of Wisconsin Tennessee Valley Authority Agricultural Experiment Station Eastern Regional Research Lab0 Eastern Regional Research Lab0 Eastern Regional Research Lab 0 Agricultural Experiment Station Eastern Regional Research Lab0 Raleigh, North Carolina Philadelphia, Pa0 Albany, California Arendtsville , Pa0 Philadelphia, Pa, New Brunswick, No Jo Morgantown, Wo Va„ East Lansing, Micho Washington, Do Co Philadelphia, Pa, Washington, D, C0 Urbana, Illinois Carabr i dge , Mas s 0 Philadelphia, Pa, Washington, D, C, Peach Glenn, Pa, Geneva, New York Aspers, Pa0 Traverse City, Mich, Philadelphia, Pa, Philadelphia, Pa0 Washington, D, C, Philadelphia, PaG Storrs, Conn0 Winchester, Va, Kingston, R, I, Ithaca, New York State College, Pa, Madison, Wisconsin Knoxville, Tenn0 State College, Pa, Philadelphia, PaQ Philadelphia, Pa0 Philadelphia, Pa0 N ewar k , Delaware Philadelphia, pa.