Report on the Agricultural Experiment Stations, 1952 Page: 93
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Retaining color and quality in glass-packed foods
Studies at the Massachusetts station have shown that the browning
in many strained baby foods is caused by the presence of oxygen in
the food jar, and that added ascorbic acid helps to reduce the oxygen.
If sufficient improvements can be made in preventing gaseous diffusion
through closure gaskets, the addition of ascorbic acid to strained foods
at economically feasible levels may result in the inhibition of discoloration
in these foods during a normal shelf life.
In studying the role of the enzyme peroxidase in the development
of off-flavor and undesirable color and aroma in fresh cucumber
pickles, which now have an estimated commercial value of about 10
million dollars, the Massachusetts stations found that off-flavors in
pickles increased markedly during storage at 350 F. as compared with
the increase during storage at room temperatures. This was prevented
by the use of a pasteurization treatment under temperatures
high enough to reduce the peroxidase activity to a low level.
Bottled-milk delivery and home storage
The West Virginia station studied the keeping quality of pasteurized
bottled milk in home refrigerators under summer conditions.
After being subjected to the customary delivery and home handling
methods, samples of the milk were returned to the station for laboratory
testing. Control samples kept in the laboratory scored consistently
higher in flavor and increased less in acidity and bacterial count
than did the milk returned from cooperating families. Absorbed
flavors of the milk stored in home refrigerators were traced to the wide
variation in handling. Uncapped bottles and caps improperly placed,
as well as delayed refrigeration of the milk, were responsible for the
inferior flavor in the home-stored milk. Flavor was satisfactory up
to 3 or 4 days after delivery, but decreased sharply after 5 or 6 days.
Delivery every other day or three times a week was found to be sufficient
with good pasteurized milk when distributors and consumers
used reasonable care in handling.
Nutritive Value of Foods
American homemakers as a whole are eager to learn more about
the nutritive value of foods in order to make more intelligent selection
of the diet. This has prompted studies like the one summarized below.
Ascorbic-acid content of different orange juices compared
The Illinois station determined the ascorbic acid content in freshly
reamed and strained juices from California and Florida oranges
obtained on the Illinois market over the 1950-51 season. Market
samples of the processed juices were also analyzed-the canned juices
as taken from the can, and the canned concentrated and frozen concentrated
juices after dilution with 5 and 3 cans of cold water, respectively.
Thus prepared, the fresh juice from California oranges
averaged 0.51 milligram of ascorbic acid per gram of juice; all the
other juices were much alike in ascorbic acid values which ranged from
0.39 to 0.42 milligram per gram. Although the fresh juice reamed
from the California oranges was higher than the other juices in
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United States. Office of Experiment Stations. Report on the Agricultural Experiment Stations, 1952, book, January 1953; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5990/m1/95/: accessed February 21, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.