l .

1

RESEARCH PROGRESS REPORTS

1963 ~ ·~\\t\\\.lWL I I 0

OCT 15 '74

Fruit and Vegetable

Processing and

Technology Division

Department of Horticulture

Ohio Agricultural Experiment Station

Wooster, Ohio

The Ohio State University

in cooperation with

The Ohio Agricultural Extension Service 1827 Neil Avenue Columbus 10, Ohio

Department of Horticulture

Mimeograph Report No, 300

FEBRUARY, ."1964

FRUIT AND VEGEl'ABLE PROCESSING AND TECHNOLOGY DIVISION RESEARCH PROGRESS REPORTS -- 1963

TABLE OF CoNTENTS

Evaluation of TQmato Varieties for Processing - 1963 ......................... Evaluation of Snap Bean Varieties for Processing- 1963 ••••••••••••••••••••••

Handling and Holding Studies of MechanicallY Harvested Tomatoes ••••••••••••••

Processing and Varietal Effects on Frozen Apple Pies •••••••••••••••••••••••••

Removal of Pesticide Residues from Fruits and Vegetables •••••••••••••••••••••

Effect of Various Peeling Methods on the Removal of Simulated Radioactive Fallout frOm Potatoes ............••.•....•...................................

Effect of Detergents on the Growth and Thermal Resistance of Bacillus ' . - -----thermoacl.dllr ailS •••••••••••••••••••••••••••••••••••••••••••••••• ~ •••••••••••••

Effect of Potassium Sorbate and Vitamin K-5 on Apple Juice Inoculated with Yeasts of Sacch~£~Ces Genus ··•·•····•••·····•·•····························

New Sauerlcraut P:roducts •••••.• , ••••• i ••••••••••••••••••••••••••••••••••••••••

Cider-Strawberry Fruit Juice Blend ••.••••••••••••••••..•••••••.•••••••••••••.

The Isolation and Identification of Some Volatile Constituents of Tomato Juice ..•............•...••.••.......•..•.....................................

il.

1 3 "

4 - 10

11 18 •

19

20

21 - 22

23 - 24

25 - 26

27 - 28

29 - 30

31 - 33

•

EVALUATION OF TOMATO VARIETIES FOR PROCESSING - 1963

By W. A. Gould, J. R. Geisman, Winston Bash, Donald Yingst, and W. N. Brown

The 1963 Tomato Variety Trials included 13 varieties of tomatoes which grew in replicated plots under acceptable commercial practices at the Ohio Agricultural Experiment Station Outlying Farm, Hoytville, Ohio. Each variety was harvested two or more times, and following harvest the tomatoes were hauled by truck (approxi­mate~ 100 miles) to Columbus, Ohio, for processing.

Quality was determined as follows (the results as reported in the following tables are the average values):

1. Size or average count per 25 pounds. A random sample of 25 pounds of tomatoes are weighed and the total number of tomatoes are determined.

2. pH. The pH is determined by the glass electrode method (Beckman Zero­matic pH meter) using 10 ml. of tomato juice (raw or canned) diluted with 90 ml. of distilled water.

3. Percent total acid as citric. The sample (raw or canned) used for pH determination is directly titrated using 0.1 Normal Sodium HYdroxide solution to a pH of 8.1. Calculations using the following equation are made:

No. ml. of 0.1 N NaOH x .0064 x 100 = % acid as citric. 10 ml. sample

4. Agtron F. samples of raw or canned tomato juice are presented to the Agtron F instrument in a standard plastic sample cup. The instrument is standardized, using a black plastic plate (Monsanto Lustrex 11250) as 0, and a red plastic plate (Monsanto Lustrex 11250) as 70. Readings are taken directly.

5. Percent Soluble Solids. An Abbe' 56 refractometer is used for direct determinations of percent soluble solids on raw or canned juice. The instrument is standardized with distilled water and all readings con­verted to 20°C.

6. Grades of Canned Tomatoes. The grade is determined in accordance with the U. S. Standards for Grades of Canned Tomatoes.

7. Grades of Canned Tomato Juice. The grade is determined in accordance with the U. S. Standards for Grades of Canned Tomato Juice.

8. Viscosity. The viscosity was measured, using the GOSUC efflux tube instrument containing a 5/64" opening and standardized at 23 seconds at 25°C. with water. The rate of flow from the instrument was measured with a stopwatch and the readings recorded directly.

9. Agtron E. A random sample of 20 raw tomatoes were cut in half and color measured on the Agtron E. instrument. The "E" values reported are an average for the 20 tomatoes.

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I

All tomatoes were prepared and :Processed as either whole tomatoes or tomato juice according to acceptable commercial practices in the OSU Pilot Plant.

The detailed data are presented in Tables I, II, and III.

TABLE I 1963 RAW PRODUCT TOMATO VARIETY EVALUATION

OBJECTIVE QUALITY AND CHEMICAL ANALYSIS

Variety Average Average .% pH % Soluble Count/ Agtron Citric Solids 25 lbs. E* Acid ___ .... _,_._. ----···· .. -·-·

FIREBALL 120.0 .4016 4.24 4.85 POCOMOKE 147.6 33.30 .5392 4.16 4.45 PLAINSMAN 89.5 42.10 .4272 4.29 4.25 HEINZ 1350 90.7 )6.10 .4121 4.30 4.28 LIBBY C-52 1.35.0 48.45 .4160 4.25 4.55 TECUMSEH 107.3 43.40 .4672 4.27 5.2.3 VF-36 76.6 .38.20 .4712 4.21 4.94 HEINZ 1409 104.4 39.80 .4896 4.25 4.27 GLAMOUR 67.7 43.40 .4080 4.30 5.24 ES-24 118.4 45.90 .452.3 4.20 4.15 VF-145-22 98.1 42.80 '.3989 4.32 4.83 VF-14 117.4 43.10 .4200 4-3.3 4.51 Hoytville #6 Imp. 77.2 49.90 .3819 4.35 5.08 * Average cut surface of 20 tomatoes

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TABLE II 1963 CANNED TOMATO VARIETY EVALUATION DATA

_,_, ___________ ........... ~, ·---........... - ...... ,.-.......-·~-----"' ............. ,......, --· ----- ..... ,_,._ ............ -·- ....... ~ ....... ~ .......... ' ~ .... - . __ .. - .... U.S. GRADE FACTORS AND SCORE POINTS _______ ..,. ___ , ___ ........... - .. -.----~--······-···~·· ..... ---. ---~--- ___ .. _._,_,, ......... .....,_ ... ..- ............. _ ........

Variety pH % Drained Wholeness Color Absence Total Grade Citric Weight of Acid Score Defects -·--·--·- -----"-''"' ..., _________ "-

FmEBALL 4.40 .3520 15.33 17.83 26.50 28.00 87.66 B POCOMOKE 4.27 .4480 15.08 17.33 27.36 29.73 89.50 B PLAINSMAN 4.40 .3925 15.44 17.78 27.28 29.83 90.33 B HEINZ 1350 4.43 .4011 16.33 18.55 28.00 29.89 92.77 B LIBBY C-52 4.40 .3584 14.50 18.17 27.00 29.00 88.67 c TECUMSEH 4.20 .4384 14.97 17.67 27.64 29.80 90.08 c VF-36 4.48 .4480 15.34 18.25 28.25 29.67 91.51 B HEINZ 1409 4.31 .4416 16.00 18.34 28.50 29.92 92.76 B GLAMOUR 4.44 .3659 15.95 17.89 27.89 30.00 91.73 B ES-24 4.30 .4096 16.34 18.67 27.17 30.00 92.18 B VF-145-22 4.42 .3090 16.17 18.53 26.83 29.83 91.33 B VF-14 4.40 .3904 15.40 18.45 29.09 29.92 92.86 B HOYTVILLE 4.42 .3469 15.73 18.07 27.10 29.90 90.80 B

#6 Imp.

TABLE III 1963 TOMATO VARIETY EVALUATION

GRADE AND OBJECTIVE EVALUATION OF TOMATO JUICE

U.S.D.A. GRADE FACTORS

Variety Color Con- Absence Flavor Total Grade pH % Soluble Agtron Viscosicy sis- of Score Citric Solids F Inst. tencz Defects Acid Color (s~e£!1._

POCOMOKE 28 15 15 38 96 A 4.2 .5120 6.4 35 55.0 HEINZ 1350 28 14 14 30* 86 c 4.4 .4192 6.6 40 45.1 T:EX;UMSEH 29 14 13 39 95 A 4.3 .4352 6.1 41 46.0 VF-36 29 14 14 38 95 A 4.2 .4288 6.9 44 50.0 HEINZ 1409 28 13 14 31 92 A 4.3 .5312 6.4 42 52.0

VF-145-22 28 15 14 36 93 A 4.4 .3520 6.4 35 51.0 VF-14 29 15 15 31 96 A 4.4 .3840 7.0 39 50.5 * Indicates Limiting Rule ----· ·--·-·--

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EVALUATION OF SNAP BEAN VARIETIES FOR PROCESSING - 1963

By Wilbur A. Gould

snap beans were grown on the Horticultural Farm at The Ohio State University. TWelve varieties with two harvests each were under investigation in 1963. Following harvest the beans wre brought to the Fruit an<f Vegetable Processing and Technology Division Pilot Plant where they were prepared for canning. They were snipped mechanically and size· graded irito Number 3 sieve and smaller and number 4 s·ieve and larger. The No. 4 sieve arid larger were cut mechanicall{" into 1" cuts. l3oth size groups· were washed, blanched iii live· · steam for ~ to 3 minutes depending on t.he ·sieve size, immediately cooled and packed twelve ounces into No. 30.3 aize cans. The cans were filled with boiling distilled water~ a 30 grain salt (NaCl) tablet was added, they were sealed using a 17 psi steam-flow closure, retort processed for 20 minutes at 24o°F. and cooled to 95°F~ and stored for three months prior to quality evaluation.

QUality was determined as follows (the results as reported in the following tables are the average values where applicable):

Number of plants - The actual number of plants in 200 feet were pulled and counted for each of the harvests. (Table I)

Yield - The beans were weighed to determine the gross yield in pounds for the number of plants in 200 foot rows. (Table I)

Number of pods per pound - The number of pods in a one pound field run sample was counted. (Table I)

Percent sieve size - Sieve size was determined by measuring the diameter of the pod perpendicular to the sutures. The sieve sizes of a one pound field run sample were determined and weighed. The percentage of each sieve size was then calculated. (Table I)

Pod length - Pod length was determined by evaluating 20 pods as to minimum, maximum1 and average length. (Table I)

Percent by weight seeds ·· Determined on the canned product and reported in Table II by sieve size. For determining percent by weight seeds, 100 grams of pods for each sieve size was deseeded and the seeds weighed.

The grade for the canned products by the respective attributes of quality was determined in accordance with the u. s. Standards for Grades of Canned Snap Beans. The actual score points assigned each of the attributes of quality are recorded by sieve size and harvest for each of the varieties as reported in Table II.

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TABLE I - SNAP BEAN VARIETY EVALUATION--RAW PRODUCT DATA - 1963

·------------··-··--·-- ·var. ·?ll·:--·---------var:7f2 -----var7f3 Date 7-26-63 7-31-63 7~~3--. --~:31:63 1:26-63 7-31-63 ·- .. - .. -·---·-··-----~- -·---·-~------- ------- "'~ '-·- ··---------·---·---·- . .,.

No. of' Plants: 398 410 475 666 475 429

Gross Yield: 33# 42# 32.5# 49# 54# 43#

No. of' Pods/lb· 112 114 88 107 104 112

1o No. 1 8% 9% 6% 7.5% 4% <·5%

% No. 2 6% 11% <5% 4.5% 8% 9. 5%

%No. 3 11% 31% 10% 8% 12r{o 20.5%

%No. 4 31.5% 37% 20% 36% 28% 36.6%

%No. 5 15·5% 12% 26% 35% 30% 1.2%

%No. 6 18% o'{o 48% <;5% 20% 2.6%

Pod Length Min. l. 5" 2.5" 2. 5" 2.5" 2" 2.0''

Pod Length Max. 6.5" 5·75" 6" 5·5" 5" 5·5"

Pod Length Ave. 4" 4.13'' 6.5" 4'' 3· 5" 4.0"

% Seeds No. 1 0.5 (·5 4 <·5 (·5 (·5

% Seeds No. 2 0.5 5.0 <·5 2.9 <·5 3.46

% Seeds No. 3 1.5 8.1 7 8 4 2.5

% Seeds No. 4 1.5 13·7 10 10.1 3·5 5·78

% Seeds No. 5 l.O 8.3 11 11.3 6.75 5.85

% Seeds No 6 2.2 <5 6 <5 10 <5 -----·- --~----------------

variety # 1 ::. Harvester (7)

Variety # 2 = Executive (9)

Variety # 3 = White Seeded Tendercrop (12)

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. Table 1 (continued)

SNAP BEAN VARJ;E'fY EVALUATION--RAW PRODUCT DATA - 1963

var. 11 1i var. ?I 5 - ·var. I :r.te 7~2b-b3 7-31-63 7 -2b-b3 .• 7..; 3l-b3 7-26-63 7-3l-b3

No. of Plants: 575 815 607 675 413 405

Gross Yield~ 1~1/2# 30# 57# 37# 72#

No. of Pods/1b: 124 121 58 69 86 65

oJ, No. 1 26% 23% 3% <·5~ 4,; (·5%

oJ, No. 2 3~ 1~ 3% 3.1~ ·5% (·5%

oJ, No. 3 14% 15% (5% 6.26% 8% 4%

oJ, No. 4 16% 25% s,; 6.26% 26% 4%

%No. 5 12oj, 16% 6% 9-4% 34~ 28oj,

oJ, No .. 6 <·5% 6~ sou;, 75.0% 2~ 64%

Pod Length Min. 2.50" 2.25tt 3" 2-75" 2.75" 3· 50"

Pod Length Max. 4.75" 5. 50" 5" 5·5" 5.25" 5-75"

Pod Length Ave. 3.62" 3-87 11 4" 4.13" 4.00" 4.62"

oJ, Seeds No. 1 (·5 <·~ 1 3-0 1.6 (·5

oJ, Seeds No. 2 1.0 1.32 1 (·5 <·5 <·5

ojo Seeds No. 3 2.0 2.35 (·5 (·5 3-0 3-9

% Seeds No. 4 1-5 '·'2.65 3 5 4.0 7.4

% Seeds No. 5 2.5 3.17 4 5 5.8 12.6

% Seeds No. 6 -5 0.74 17.5 8.62 5 14.8

·-----Variety # 4 = Bush Blue Lake (13)

variety # 5 = NK Exp 1070 (6)

variety # 6 = Abunda (1)

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Table l (continued)

SNAP BEAN VARIETY EVALUATION--RAW PRODUCT DATA FORM - 1963

var. "1f 7 ve.r. "1f 8 var. "1f 9 tete 7-26-63 7-3l=b"3 7-26-63 7-31-b3 r~~-63 7-31-63

No. of Plants: 325 360 617 930 270 355

Gross Yield: 46-3/4# 35# 30# 65# 48-1/2# 42#

No. of Pods/lb: 103 90 106 126 64 97

'{a No. l lO'{o l~ <:::: 5'fo 6.or:{o <·5% 4.oc{o

r:{o No. 2 9r:{o 7% l6r:{o ll.O'{o <5% 4.oc{o

r:{o No. 3 16% 3·5% 2~ 4o.oc{o <5% l4.o'{o

%No. 4 22!{o 15% 24% 36.or:{o l6r:{o 4o.o'{o

'fo No. 5 23% 35% 34% 3CJI, 3~ 31. or:{o

'fo No. 6 2oc{o 25% 4% <5% 52% 3·0'fo

Pod Length Min. 2.5" 1.7" 2.5" 3··0" 3" 3.0"

Pod Length Max. 6.5" 5·5" 5.5" 5·5" 7" 6.5"

Pod Length Ave . 4.5 11 3·54" 4.0" 4.25" 5" 4.75"

'fo Seeds No. l (5 <5 <5 (5 <·5 (5

% Seeds No. 2 <·5 <.·5 2.0 10.0 <·5 1.81

% Seeds No. 3 6 3·76 5·5 13.4 <5 19.2

'fo Seeds No. 4 6-1/4 6.60 13·3 19.0 11.3 26.0

% Seeds No. 5 4.3 8.32 23.2 18.3 12.5 30.5

'fo Seeds No. 6 5 9.2 22.2 <·5 30.8 33.0

Variety# 7 = NK VIP (3)

variety # 8 = NK Sprite (8)

Variety # 9 = Contender (2)

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Table 1 (Continued)

• SNAP BEAN VARIETY EVALUATION--RAW PRODUCT DATA FORM - 1963

var. 'lf= I"a var. 'lf= .II var. ?I I~ Date 7-2b-b3 7-31-b3 7-2b-b3 7-31=-63 7-2b-63 7-31-63

No. of Plants: 698 540 875 593 650

Gross Yield: 27-1/4# 33# 26# 46:/f 20-1/2# 39#

No. of Pods/lb: 96 145 88 103 74 115

% No. 1 lo;, 16;, ~ 3.o;, (·51> 4.0~

~No. 2 10% 15% 4% 3.0;, 91o 5.o;,

% No. 3 16% 9.o;, 14% 4.0% 20% 15.0%

%No. 4 28% 19.0% 2o;, 21.0% 26% 22.0%

% No. 5 26% 19-0% 26;, 48.o;, 25% 4o.o%

%No. 6 10% <·51> 27% 17.0% 22% 8.o;,

Pod Length Min. 2.5n 2.5" 3" 2.0" 3" 2.0"

Pod Length Max. 5" 5" 6" 6.0" 6.5" 5.0"

Pod Length Ave. 3·75" 3·75" 4.5n 4.0" 6.75" 3·5"

% Seeds No. 1 1.5 (·5 <5 (·5 (·5 <·5

% Seeds No. 2 4.0 3·7 3 <·5 18 1.79

% Seeds No. 3 5·3 3.4 7·5 19.8 25 1.44

% Seeds No. 4 6.3 7.7 8 21.4 16 23.5

% Seeds No. 5 4.3 7·3 9 23.7 16 29·3

% Seeds No. 6 8 <·5 11 25.4 36 33.0

Variety # 10 : Tendercrop (11)

Variety # 11 = Topcrop (10)

Variety # 12 = Improved Tender green ( 4)

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TABLE II - SNAP BEAN VARIETY EVALUATION - 1963

Canned Product

Drd. U.S.D.A. Harvest wt. Sieve Abs. of Total

Variety Date (oz.) Style Size ;, seed Liquor Color Defects Character Score Grade

Harvester 7/26 9.::~ cut 4-6 12.5 9 12 34 35* 90 B 7/26 7-;r4 Whole 1-3 3·1 a 13 34 36 91 A

7/31 9·5 Cut 4-6 7.6 9 14 31 36 90 A 7/31 9 Whole 1-3 5·5 9 13 33 38 93 A

N.K. Sprite 7/26 9-J/2 cut 4-6 4.6 9 13 34 36 92 A 7/26 7-J4 Whole 1-3 3.2 9 12 33 37 91 A

7/31 5}~it Cut 4-6 14 9 14 33 35* 91 B I 7/31 ~ Whole 1-3 10 9 13 34\ 35* 91 B \0 I

Executive 7/26 ~ Cut 4-6 10 8 14 32 36 90 B 7/26 8.75 Whole 1-3 2 9 12 32 38 91 A

7/31 9.1 Cut 4-6 4.5 8 14 33 38 93 A 7/31 8.5 Whole 1-3 4.4 9 12 29 35* 85 B

Top Crop 7/26 Cut 4-6 10.1 9 14 33 38 94 B 7/26 9 Whole 1-3 6.8 8 12 31 35 86 B

7/31 10 Cut 4-6 17 7 14 33 34* 88 c 7/31 9 Whole 1-3 5 10 13 33 36 92 A

Tender Crop 7/26 10 Cut 4-6 7-5 7 12 33 36 88 B 7/26 9·5 Whole 1-3 5 7 12 29 38 86 B

7/31 9·5 Cut 4-6 12.6 10 14 34 35 93 B 7/31 9 Whole 1-3 6.1 9 12 33 32* 86 B

White-seeded 7/26 9-J.k Cut 4-6 4.5 8 13 31 37 89 B Tendercrop 7/26 8-:-J,/4 Whole 1-3 8.3 8 13 34 35 90 B

7/31 9 Cut 4-6 9-5 8 13 31 37 89 B 7/31 8 Whole 1-3 7.1 9 14 30 37 90 A

Bush-Blue 7/31 8-l't. Cut 4-6 7-5 9 14 34 36 93 A Lake 7/31 9':'":1/4 Whole 1-3 2.85 9 14 34 34 91 B

Table II (continued)

SNAP BEAN VARIETY EVALUATION - 1963 Canned Product

"_. _____ " ____ ------Dr d. ---·---,-------------·---·- ·- ·-.. ·---·---·~ U.S.D.A. Harvest wt. Sieve Abs. of Total

varie~---- Date Jo~l Style Size r{o Seed Liquor Color Defects Character score Grade "-·-· ----.

Abunda 7/26 10 Cut 4-6 36.4 7 12 32 20* 71 D 7/26 7~1/4 Whole 1-3 5·7 9 12 30 35* 86 B* 7/31 9-1/2 cut 4.-6 16 9 14 39 36 93 B* 7/31 8-3/4 Whole 1-3 5.6 9 13 32 36 90 A

Contender 7/26 9.5 Cut 4-6 33 7 13 33 20* 72 D 7/26 8 Whole 1-3 23.6 8 12 30* 28* 78 c

7/31 10 Cut 4-6 33 7 14 34 20* 75 D 7/31 10 Whole 1-3 10.6 9 12 31 32* 84 B

I N.K. VIP 7/26 9 Cut 4-6 14 10 13 34 32* 89 B I-' 0 7/26 6-1/2 Whole 1-3 3 10 12 34 36 92 A I

7/31 10 cut 4-6 11 10 ll 34 34* 89 B 7/31 &-1/2 Whole 1-3 4 10 12 34 34* 90 B

Improved Tender green 7/26 - cut 4-6 18 7 13 33 31* 84 c

7/26 - Whole 1-3 3 9 14 33 38 94 A

7/31 - Cut 4-6 17 7 14 33 31* 85 c 7/31 - Whole 1-3 6 9 13 33 38 93 A

Tender green 7/26 10-3/4 cut 4-6 12.6 7 12 31 35 84 B 12 7/26 8-3/4 Whole 1-3 4 9 14 31 35 90 A

NK Exp. 1070 7/26 10 Cut 4-6 5 8 13 33 34* 90 B 7/26 8 Whole 1-3 3 8 13 34 32* 87 B

7/31 9-3/4 Cut 4-6 9 9 12 31 33* 85 B 7/31 8-3/4 Whole 1-3 7 8 12 33 32 85 B

HANDLING AND HOilliNG STUDIES OF MECHANICALLY HARVESTED TOMATOES

By W. A. Gould, Winston Bash, Donald Yingst, J. R. Geisman, and W. N. Brown

During the 1962-63 season the handling and holding practices of mechanically harvested tomatoes and their effects on product quality have been under investi­gation by research workers of the Fruit and Vegetable Processing and Technology Division in cooperation with staff workers of the Vegetable Crops Division, Department of Horticulture and Forestry, The Ohio State University and Ohio Agri­cultural Experiment Station. The work originated in 1960 and was continued in 1961 with some pilot studies on holding tomatoes in various combinations of chlorine, detergent and water.

With the interest expressed by the tomato processing industry toward the use of mechanical tomato harvesting, more extensive work was undertaken in 1962 to develop and evaluate various handling and holding systems that could be adapted for use with the mechanical harvesters. Tomatoes for mechanical harvesting were grown at t.he Ohio Agricultural Experiment Station Northwestern Substation, Hoyt­ville, Ohio. Eleven different holding variables were used on the two varieties of tomatoes (ES 2)4. and Heinz 1370) which were harvested by the FMC mechanical tomato harvester on two harvest dates (September 7 and 20, 1962) and transported to tne Ohio State University Pilot Plant for subsequent processing. The holding variables included the various combinations for the containers used; that is, hampers, tote boxes, and water tanks; dip treatments for the bulk boxes in water, chlorine and/or detergent; and continuous holding of the tomatoes in water, chlorine-solution and/or detergent and chlorine solution in the tanks.

The 1962 results were encouraging and studies were expanded for 1963 to in­clude (A) two mobile harvesters (FMC and Hume mechanical tomato harvesters) and one stationary unit (Benner-Nawman) as well as handpicked check samples; (B) an increased number of containers of various types; and (c) an increased number of chemical treatments. The same two varieties were used in 1963 (ES 24 and Heinz 1370). They were also grown at the Northwest Substation and due to the late season, again only two harvests were made (September 18 and 26, 1963).

A total of 19 holding variables were used in the 1963 studies. Not all variables were used for each variety on the two harvest dates, however, ample duplications were made for statistical analysis. Following is a complete list of the holding variables used for each container:

I. Hand Harvested into Hampers II. Mechanical Harvested into:

A. Hampers (30 lbs.) B. Midwestern Lug (40 lbs.) C. California Lug (50 lbs.) D. Nasco Plastic Box (40 lbs.)

l. Dry 2. Water dip - 3 minutes

a. Chlorine b. Deter gent c. Chlorine and Detergent

3. Water dip - 10 minutes a. Chlorine b. Detergent c. Chlorine and Detergent

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E. Bulk Tote Box* (200 lbs.) 1. Dry 2. ~'later dip - 10 minutes

a. Chlorine b. Chlorine and Detergent

3. Water dip - 30 minutes a. Chlorine b. Chlorine and Detergent

F. Water Tanks~-~ (500 lbs.) 1. Water plus chlorine 1000 ppm 2. Water plus chlorine 500 ppm 3. Water plus chlorine 500 ppm plus detergent

*The Ohio State University designed tote boxes were 4' x 3' x 2 1 • They were constructed from 1" x 12" plank with a 1/2" space being left between the planks to allow for air circulation. These bins were filled to a depth of approxi­mately 12" which gave a carrying capacity of approximately 200 pounds. When used for the dip treatments the boxes were lined with 4 mil. polyethylene. The box was half-filled with the dip solution. The tomatoes were harvested directly into the solution and allowed to stand for the desired time and at the end of the time period, the polyethylene was slit to allow the solution to drain out.

~,~The water tanks were of steel construction 4' x 3' x 4 1 (Standard Cherry Tank). These tanks were filled to a depth of 18 11 with the holding solu­tion before the tomatoes were harvested directly into them. The tomatoes remained in this solution tr~oughout the hold period. This solution provided a cushioning effect for the tomatoes, but did not allow them to float free.

As soon as possible after harvest, the filled containers were loaded onto a two ton flat bed truck and transported to The Ohio State University, Department of Horticulture, Fruit and Vegetable Processing Pilot Plant, Columbus. The dis­tance from Hoytville to Columbus is approximately 100 miles. After unloading, the filled containers were held in an open parking lot behind the pilot plant for periods up to 72 hours.

Samples for processing were taken from each of the treatments at 12, 24, 48, and 72 qours after harvest. At each sampling period 2 hampers, 1 of each of the lug boxes, or approximately 50 lbs. from the bulk containers were processed as canned tomatoes for subsequent evaluation after a storage period. After the 72 hour hold period of the raw product, juice was also manufactured from the re­maining tomatoes by lots. At each sample period, the lots were sampled for raw product evaluation and bacteriological examination. Each of these areas will be reported on in the following sections of this report.

Processed Product Quality

As was the case in 1962, samples for processing were taken at 12, 24, 48, and 72 hours after harvest. At each sample period, random samples were taken from each of the bulk containers by sampling from the top to the bottom for determination of sound and damaged fruit. The tomatoes (approximately 50 lb. lot) from each treatment were canned as whole tomatoes using acceptable commercial practices. The tomatoes were packed (12 ounces per can) in #303 plain tin cans, covered with juice, a 30 grain sodium-calcium salt tablet was added, and they were retort processed for 20 minutes at 220°F. At the 72 hours sampling time, juice was also processed from the samples. Following three months storage at room temperature, the tomatoes were graded according to u. s. Standards for

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Grades for Canned Tomatoes (drained weight, wholer..ess, color, and absence of de­fects). In addition, color, pH, and total acid were determined before and after canning for each lot. The juice was graded according to u. S • .Standards for Grades for Tomato Juice' (color, consistency, absence of defects, and flavor).

As reported for the two previous years, drained weight of canned tomatoes appeared to be the best grade factor for determLiing the effects of different hold­ing times and treatments of tomatoes prior to processing"

Bacteriological Spore Count

Due to the increased intimate contact of tomatoes and soil during the mechan­ical harvesting operation, bacterial spore counts have become one of the areas of pri.rnary importance in evaluating mechanical tomato harvesting and handling systems. In both 1962 and 1963 the aerobic spore counts taken from samples of all the con­tainers by holding variables have been used as another criterion on which to judge the effectiveness of the mechanical harvesting and handling methods.

The procedures for sampling ar1d dete.:rmining the aerobic spore counts were t.he same for both years with one exception. In 1962, samples were taken immedi­ately after harvest at the Northwest Substation before transporting the con­tai.ners to Columbus. In 1963, this was not done. The previous year 1 s data indicated "this sample period was not necessary. In both years after the 100 mile transport to the Ohio State University Pilot Plant, bacteriological samples were taken at intervals of 12.~~ 24 3 48~ and 72 hours after harvest. T•w sampling tech­niques had to be used since some of the holding treatments maintained the tomatoes in various solutions, while other treatments were in a completely dry condition. The procedure for obtaining samples from solution tanks was merely to slowly lower and raise an 8 ounce small mouth bo:tt,le in the tank until it was filled. This procedure insured adequate sampling throughout the tan.'!(" Samples from those tomatoes held under dry conditions were obtained by weighing a representative four pound tomato sample and washing vdth four pounds of water in a covered plastic container. This container was agitated for two minutes and the samples for analysis were taken from the wash water. All samples were taken in duplicate. All samples, whether taken in the field or at the pilot plant were refrigerated until they were analyzed (at no time more than an eight hour hold). In addition, temperature and pH determinati.ons were made on each holding variable at the time of sampling. The National Canners Association 1 s recommendation for pasteur­izing, diluting, plating,, and incubating were closely followed. The procedure is as follows~ An aliquot of approximately 30 mL was taken from the sample bottle and placed in a large screw cap test tube for pasteurization. The tubes were heated in a 180°F. water bath and held in this bath for 10 minutes after the tube contents reached the 1800F¢ temperature. This pasteurization process killed all vegetative bacterial cells and left only viable spores which could germinate and grow during the following incubation period. Immediately after pasteurization, the tubes were cooled under r~~ing water. Aliquots from these tubes were diluted in sterile water blanks to give dilution of 1/10 and 1/100. Each dilution was used for two plates,~~ thus giving four pla·tes from each sample. With a duplicate srunple from each holding variable a total of eight plates were obtained from each treatment for each holding period. Tomato Juice Agar Special (Difco No. B 389) was used as the medium for all of the four plates.

All of the plates were incubated at 98°F. for 48 hours. After this incu­bation period a total aerobic spore count from each plate was made and recounted.

-13-

Summary Statements

Before summarizing the results from the two year stuqy, it should be pointed out that differences did exist between the data for the individual years. This is to be expected when working with biological systems. The difference between the two years was enhanced by the difference in growing seasons in 1962 and 1963. However, these differences generally were different only in magnitude and not the trends or relationships between the various treatments.

Following are the general results obtained from the two years' study on mechanical harvesting and handling of tomatoes. These statements are based on a graphical and statistical analysis of the data.

1. The data presented in Table l,show that tomatoes harvested from the vari­ety Heinz 1370 are somewhat more sound (% by weight) than those from the variety ES-24. As used in this study, sound fruits are those fruits showing no cracks in any of the fruits at each of the holding periods. A minimum of 2 hampers, 1 box or approximately 50 pounds of frui~, depending on the treatment, were examined. The Benner-Nawman harvester unit was a statiGnary unit, that is, no pick-up mechanism was used. The plants were hand-cut and carried to the machine or can­vass tarpaulins and dropped into the machine. The fruit damage here should be compared only to the hand harvested fruits.

TABLE 1. Percent Sound Fruit Harvested into Hampers by Varieties, Harvest Methods, and Holding Times.

Variety Harvest Method

ES 24 Hand Benner-Nawman Hume

Average

Heinz 1370 Hand Benner -Nawman FMC

Average

Holding Times in Hours ?4 48 ]2 Av~ge

76 86 81 81 85 72 83 80. 67 72 65 68 76 77 76

76 88 92 85 80 88 76 81 80 77 72 76 78 84 80

··---,.,---····-·· ___ .,_..,, ___ , -··.,~··-···~··'-""""'"a~"'"

2. The data in Table 2, within a variety, were harvested on one or the other harvesters (Hume or FMC). These data show a decided decrease in sound fruits due to (a) holding times and (b) bulk box versus the lug type box. For the Heinz 1370 variety there is a higher percentage of sound fruit for each of the containers. Further, the fruits harvested into the water tank solutions have a greater amount of sound fruit particularly for the Heinz 1370 variety.

-14-

TABLE 2. Percent Sound Fruit by Varieties, Harvest Machine, and Containers and Handling Methods, and Holding Timeso

Harvest Container and Holding Time in Hours Variety Method Holding Method 24 - 4_~ 1~·· Avera~~

ES 24 Hume Midwest Lug 87 78 77 80 California Lug 80 80 77 79 Plastic Box 80 90 79 82 Bulk-Dry 78 76 11 11 Water Tank + Detergent 85 72 54 70 Water Tank (Water only) 88 85 76 82 Water Tank + Cl2-500 82 81 69 77 Water Tank + Cl2-500

+ Detergent 85 81 85 83 Water Tank + Cl2-1000 15 . ---~L ___________ ?..~--- ·-·· .?~

Average 82.2 80.0 73.9

Heinz FMC Midwest Lug 85 81 73 79 1370 California Lug 88 83 . 19 83

Plastic Box 78 91 83 83 Bulk Box-Dty 75 77 76 76 Water Tank (Water only) 92 86 76 84 Water Tank + Detergent 90 80 72 80 Water Tank + Cl2-500 95 85 74 83

Average 86 87 76

3. In Table 3 wherein the fruits were harvested into bulk boxes, it is in­teresting to note the effect of the fruits handled by the dip treatments. Here a minimum of 3% and up to 13% more sound fruits are obtained by the dip treatment. One other handling treatment was under investigation and the data for these studies as measured by percent of sound fruits are given in Table 4. Statisti­cally there is no difference here as to treatments or holding times on the effect of sound fruits.

TABLE 3. Percent Sound Fruit by Varieties, Harvest Methods, Handling Treatments and Holding Times Harvested into Bulk Boxes.

Variety Harvester Handling_ Tre~tment Holding Times in Hours 12-·-24·· ··- IiB" - ·72_ !;v~r,age

Heinz 1370 FMC Dry 77 75 77 76 76 ES 24 FMC Dry 83 81 89 69 80 ES 24 Hume Dry 74 78 76 77 76 ES 24 FMC 30 min Dip Detergent 86 82 81 85 83 ES 24 FMC 30 min Dip Cl2 81 86 85 80 83 ES 24 FMC 30 min Dip Cl2

+ Detergent 82 87 84 87 85 ES 24 FMC 10 min Dip Cl2

+ Detergent 92 90 80 82 86 Average 82 82 82 79

-15-

Dry

TABLE 4. Percent Sound Fruit by Handling Treatments and Holding Times for Tomatoes from Variety ES 24 Mechanically Harvested with Hume

Harvester into Nasco Plastic Boxes.

Treatments Holdi~ in Hours 12 ?lf. liB - 72

75 80 90

!!~£~

81 3 Min Dip 500 ppm Cl2 3 Min Dip 500 ppm Cl2 + Detergent 3 Min Dip Detergent

82 87 88 73 87 79

79 84 85 82 80 83 75

85 81

10 Min Dip Cl2 500 ppm 10 Min Dip Cl2 500 ppm + Detergent 10 I1in Dip Detergent

83 90 82 68 84 86 78 71 81 77 80 82

84 79 78 78

Average 77 ----83·-·--····84''-·-·· 81

4. Both the processed product quality and the aerobic spore counts indicate no significant differences between the two varieties (ES 24 and Heinz 1370) studied during the last two years.

5. The harvest dates, particularly in 1963, showed a slightly lower drained weight for the fruit harvested on the second date than those from the first harvest. This could be due to a higher percentage of more mature fruit from the second har­vest. A similar trend was evident for the spore count data with higher spore counts being exhibited in fruits from the second harvest date, however, the in­crease was not great enough in either case for a statistically significant differ­ence.

6. Data comparing the Hume and FMC mechanical tomato harvesters indicate that there was no significant difference in either the processed product quality or in the aerobic spore count between the two harvesters.

7. The data pertaining to the five containers which were used to hold the tomatoes in the dry condition, (hamper, Midwest lug, California lub, plastic lug, and bulk box), indicate little or no significant difference among the containers in regard to the drained weight scores or the spore counts. Examples of data pertaining to these containers are presented in Tables 5 and 6.

TABLE 5. Drained Weight Scores for Canned Tomatoes Mechanically Harvested (Hume Harvester) and Held up to 72 hours after Harvest Prior to

Processing (Variety - ES 24).

Harvest Container

Hamper Midwest Lug California Lug Plastic Box · Bulk Box

QJ:'_~ined ~ We~~-ht -· S~£Z:.~.~- .. !?z.._!!c:>.!.<:':. P~:r.io_9:s .. i~ ... Hour s 12 24 !±~ ?2. ~Y.~~~

16.20 16.33 16.83 15.67 16.36 16.67 15.50 16.17 16.67 16.25 16.33 16.17 16.67 15.50 16.17 16.17 17.00 16.80 16.50 16.62 15.83 16.17 16.00 16.00 16.00

No statistically significant difference for either containers or hold times.

-16-

TABLE 6. Spore Counts per ml for Hume and FMC Harvested Tomato into farious Containers (September 18, 1963) (Variety ES 24, approximately 50% No. 1 Ripe Fruit) (All data taken 24 hours

after harvest).

Harvest Container

Hampers Midwest Lug California Lug Plastic Lug Box Bulk Box

Average

Average Spore Count/ml by Harvest9_E!!_ Hume Harvester FMC Harvester

271.25 1156.3 161.3 206.5 307.5

420.5

247.50 186.3 107.2 186.3 525.0

250.4

~veF.~ .•

259.37 671.3 134.2 196.4 416.3

No statistically significant difference for either containers or harvesters.

8. The processed product quality data reveal no significant differences in drained weight scores between the various bulk box treatments and between the hold period for tpe bulk boxes.

9. Data comparing the processed product quality from ~he various tank treat­ments (holding in water or water solution) indicate that there are no significant differences in drained weight scores between the treatments, but that there is a significant difference in drained weight ·scores for the hold period at the.Ol level. There is a definite reduction in drained weight as the hold time increases and the drained weight loss becomes more pronounced after 24 hours. An example of the data obtained from this portion of the study can be found in Table 7.

TABLE 7. Effect of Handling Treatments and Holding Times on Drained Weight of Canned Tomatoes (Average values for varieties ES 24 and Heinz 1370) (All tomatoes mechanically harvested with FMC

and Hume harvesters).

Treatment Average Drained Weight Scores for Tomatoes Held ___ .,_"·-·-.. -------.. ·----.. ··--·-·0<·· .. --, .......... ~···---·--... ~--~---~~"--"'~-··~··-

Bulk Box Dry Tank Water Only

Tank Chlorine 1000 ppm Tank Chlorine 500 ppm Tank Chlorine 500 ppm

plus Detergent Tank Detergent Only

3 2

1 2

1

2

Average

12 hours

16.00 15.67 16.33 15.67

16.00 16.17

15.97

24 hours _'"_..., __ 15.89 15.42 15.67 15.39

48 hours .. -.. --......... , .. , . .-.... 16.06 14.67 14.33 15.09

72 hours -·--· .. ··>~······

15.67 15.58 14.50 14-33

Av~!'_~ge

15.91 15.34 15.21 15.12

16.00 14.83 15.67

··--~~-.:?o ~ ....... A 11 _ .......... ~.?.:~~ 15.19 14.85

LSD for Holding Time in Hours equals 0.62 No significant difference for Treatments.

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10. The highest degree of aerobic bacterial spore control was achieved when chlorine (500 or more ppm) was included either in the dip treatments or the water tank treatments. There was significant reduction in spore counts for the dip treatments with both the plastic lug and the bulk box containers. This same reduction is evident in the water tanks when chlorine was included in the holding solutions. Examples of these data are presented in Table 8.

TABLE 8. Surmnarized Table of Spore Counts per ml. for Various Treatments at Four Sample Periods - September 18, 1963. (50% No. 1 Tomatoes).

Treatments .. ,._. __ _ Sample Periods 12 hours g4 ~~~i ..... I[:il~ou:r·a·····--1?~=~~£~.~ J\Y.~rag~

Bulk Box Dry Bulk Box 10 min Dip Cl2 500

Plus Detergent Bulk Box 30 min Dip Cl2 500 ppm Bulk Box 30 min Dip Cl2 500 ppm

Plus Detergent Water Tank Cl2 500 ppm Water Tank Cl2 1000 ppm Water Tank Cl2 500 ppm plus detergent

Average

188.75

63.75 11.25

73.75 12.50 1.25 o.oo

50.17

525.00 136.50

431.25 407.10 10.00 1.25

151.25 33.75 50.00 0.00 26.25 2.50 28.75 12.50

174.64 84.80

LSD for Treatment at 0.05 level = 225.92 LSD for Hold Time at 0.01 level = 234.10

15.00

563.75 2.50

397.10 856.25 582.50 112.50

361.37

11. The spore counts from the water tanks containing water only and water and detergent were consistently higher than all other holding treatments.

216.31

791.46 6.25

163.96 229.68 153.12

38.43

12. For those holding variables receiving chlorine treatments there is a definite trend for the spore counts to increase as the residual chlorine de­creases throughout the hold periodo This is substantiated at the generally higher spore counts at the 72 hour hold period.

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PROCESSING AND VARIETAL EFF~TS ON FROZEN APPLE PIES

By J. F. Gallander and H. L. Stammer

During the past few years an investigation of the processing and varietal effects on frozen apple pies has been conducted at the Ohio Agricultural Experi­ment Station. This study has been continued to varify past results to gain more information of factors affecting the quality of frozen apple pies.

Nine apple varieties and four pretreatments were used in this study. Each apple variety was subjected to the following pretreatments before incorporating them into pies:

1. During peeling, the apple slices were subjected to a two percent salt solution.

2. During peeling, the apple slices were subjected to a two percent salt solution and then placed in eleven percent lemon juice and vacuwnized.

3. Canned apple slices were peeled in two percent salt solution and processed.

4. Frozen apple slices were peeled in eleven percent lemon juice and processed.

The pie crust and the pie filling ingredients were essentially the same in each pie.

The pies were frozen for a period of two months. After this period of time the pies were presented to a taste panel for evaluation as to flavor, texture, and color.

The pies made from all four treatments were rated acceptable by the taste panel regardless of the variety. All of the apple pies made from frozen apple slices were highly acceptable except Jonathan which had a poor color. The varieties Red Delicious, Melrose, and Ruby were considered to have the best flavor for pies made from fresh apple slices of treatment 2. The varieties in treatment 2 indicated good quality as to color and texture. The variety Stayman Winesap was scored highest in all three quality attributes for pies made from treatment 1.

Of pies made from canned apple slices, the apple varieties Franklin, Red Delicious, and Rome Beauty were scored best in flavor. All varieties were rated good quality for both color and texture.

The pies made from fresh apple slices (treatment 2) and frozen apple slices were rated highest in flavor. Franklin, Rome Beauty, Golden Delicious, and Jonathan were rated better than fresh, treatment 2. The fresh apple slices of treatment 1 made the poorest pies in color and texture while the canned slices were next.

-19-

REMOVAL OF PESTICIDE RESIDUES FROM FRUITS AND VEGETABLES

By J. R. Geisman and R. P. Blackmore

In order to evaluate the effect of various unit oper~tions involved in re­moving pesticides from fruits and vegetables, radioactive tracer techniques were employed. The stuqy consisted of three phases: (1) evaluating detergents and washing procedures, (2) tagging tomatoes on the vine to determine whether the pesticide entered the.tomato fruit or remained on the surface and (3) determin­ing whether the pesticide residue could be washed from the fruit.

The results of the first phase were reported in Research Progress Reports 1962, Department of Horticulture Mimeograph Report No. 287. In review, it should be noted that the results indicated that the recommendations for washing tomatoes reported in O.A.E.S. Research Bulletin 825 leave no detergent residue in the finished product regardless of whether the raw product was cracked or not. There­fore, these recommendations were followed in the third phase of this study (pesticide removal).

Before evaluating the effect of washing techniques on removal of pesticide residues, the locations and reactions of the chemical must be determined. Thus, the second phase of this study was undertaken to determine whether the pesticide remained on the surface of the fruit or was absorbed into the fruit. Tomatoes were grown in soilless culture in the greenhouse. Fruits from the first three clusters were removed. When fruits on the remaining clusters reached No. 1 quality for processing, small measured amounts of Dieldrin C-14 was sprayed on the fruits. The spray was allowed to dry for one-half hour and a fruit was har­vested as 0 time. Additional fruits were tagged and harvested at twenty-four hour pe~iods up to seven days. This process was replicated three times.

After harvesting, the tomatoes were sliced, placed on commercial X-ray film and sealed in a cardboard cassette. The cassette was placed in the freezer and held for one week. After one week's exposure, the film was developed. These autoradiograms were then compared for intensity from exposure to radioactivity. Since all fruits were treated with the same amount of Dieldrin C-14 and all the films were exposed for the same length of time, the density of the autoradiogram would be proportional to the amount of radioactivity on the fruits. The results of this phase of the study indicated that~ (1) the pesticide remained on the surface of the fruit and was not absorbed irito the f.rui t and (2) the amount of pesticide on the surface decreased, until between the 5th and 7th day after tag­ging, there was no residue on the fruits. Thus, it seemed that since Dieldrin remained on the surface of the tomatoes, the probability of washing the residue from the fruit was enhanced.

Therefore, another series of tomatoes were tagged with Dieldrin C-14 and harvested at 24 hour intervals for a period of 7 days. The tomatoes were washed using low-foaming detergents in warm soak water as recommended in O.A.E.S. Research Bulletin 825. The tomatoes were made into juice after rinsing. Juice samples and samples of the soak water were assayed by liquid scintillation to determine the amount of radioactivity. The results indicated that the pesti­cide residue was removed by proper washing. Further, after five days, no pesti­cide could be detected on the fruits. Thus, the residue of Dieldrin could be removed from tomatoes by proper washing and rinsing. Studies are currently underway to determine whether other pesticide chemicals react in a similar manner to Dieldrin.

-20-

EFFECT OF· VARIOUS PEELING METHODS ON THE REMOVAL OF SIMULATED RADIOACTIVE FALLO~ FROM POTATOES

By w. s. Stinson and J. R. Geisman

This study was concerned with the removal of radioactive fallout, specifi­cally Strontium 90, from potato tubers which had been harvested. The research was not concerned with the uptake of radionuclides from the soil by potatoes, since at the time of a nuclear explosion, these tubers would be. relatively safe. However, potatoes which had been ~vested would be subject to surface contami­nation by radionuclides. This study was, therefore, undertaken to determine the effectiveness of various peeling methods in removing Strontium 90 from the tubers. A secondary objective was to determine the amount of penetration and transloca­tion, if any, of radiostrontium in the potato.

Two varieties of potatoes were selected. These were Katahdin and Sebago. The potatoes were soaked in a solution of Strontium 90 for periods of 30 seconds, 3 minutes and 30 minutes. The tubers were allowed to dry and autoradiograms were made at 0, 1, 5, and 6 days after treatment. Other tubers were treated in a solution of Strontium 90 for 30 minutes, allowed to dry and subjected to five peeling methods at 0, 2, and 4 days. These included: hand peeling, abrasive peeling with a wetting agent added, lye peeling and lye peeling with a wetting agent added. After peeling1 the potatoes were sliced and dehydrated. The slices were ground, treated with hydrochloric acid, and placed on planchets for assay. Radioactivity was determined by low background beta counting.

The following conclusions were made concerning the effectiveness of various peeling methods on the removal of Strontium 90 from potatoes as determined under the conditions of this study:

1. The amount of radioisotope removed from the potatoes by any peeling method varied directly with the depth of penetration of Strontium 90 absorbed and amount of peel removed.

2. The hand, lye, and lye with wetting agent peeling methods were very effective in the removal of radioactive material from treated potatoes. The amount of Strontium 90 removed was 95% or higher in all cases.

3· The abrasive and abrasive with wetting agent peeling methods were not consistently effective in the removal of Strontium 90. Although, in one case, the amoupt of' Strontium 90 removed was 99 percent, in an­other case, the amount removed was only 79.99 percent.

4. In event of' contamination of potatoes with radiostrontium, lye or lye with wetting agent peeling would be the safest method to use from the standpoint of radiation exposure to the workers.

The following conclusions on absorption of radiostrontium into the potatoes were made from observations of the autoradiograms:

1. As exposure time increased, the depth of' absorption of radiostrontium increased. A tenfold increase in exposure time (3 minutes to 30 minutes) nearly doubled the depth of penetration of Strontium 90. At 30 seconds, no apparent absorption was visible.

-21-

2. As time from exposure to pe~ling increased, there appeared to be a slight increase in the depth of penetration of the radionuclide.

3· Varietal differences affected the amount of Strontium 90 absorbed by the potatoes.

4. The physiological eondi tion of the potato tuber affected the amount of absorption of strontium 90.

-22-

EFFECT OF DETERGENTS ON THE GROWTH AND THERMAL RESISTANCE OF ~~-~-;_~.~UI:J thermoacidurans.

---.r'~

By Esmat ElAshwah and W. A. Gould

This stuqy has been an investigation of the antimicrobial effect of some detergent compounds used by the canning industry for the washing of tomatoes, on the growth and thermal resistance of spores of ~-~£!.~lui:! :!iher~oacidu.r,.!!!-_~·

Since spores of Bacillus thermoacidurans (flat sour organism) were the most resistant in the heat--prC>cesstng of tomato juice, the extent of the heat treat­ment applied to the juice depends on the load and thermal resistance of these spores. The two detergent compounds were alkaline in reaction with a pH value of 11. Compound A was a hypochlorite detergent containing an anionic-type surface­active agent (sodium laurly sulfate). Detergent compound B contained a non-ionic wetting agent; Sterox CD (polyoxyethylene compound). The detergent compounds were each tested under tWo concentrations recommended for their use by the manu­facturer. Detergent A was tested at concentrations of 1000 and 15000 ppm active detergent, and detergent B at concentrations of 2500 and 3000 ppm. Spores pro­duced by different strains obtained from the Continental Can Company were treated for periods up to five minutes in the detergent solution under controlled temp­erature. After each treatment time, a sample was diluted to one-hundredth with a phosphate buffer solution of pH 5.

For measuring the direct effect of the detergent solution on the viability of the treated spores, one milliliter of the inoculated buffer solution was further diluted to one-thousandth and subcultured using thermoacidurans agar medium of pH 5. After incubation for 3 days at 48°C, the colonies which developed from the surviving spores were counted and the percentage of survivors were calculated.

For determining the effect of detergents on the thermal resistance of the spores; two milliliters from the diluted detergent-treated spores in the phos­phate buffer solution were injected into thermal death time tubes. The sealed thermal death time tubes were sterilized for different temperatures and times. Following sterilization and cooling, the contents of the thermal death time tubes were subcultured using thermoacidurans agar medium of pH 5. After incubation for 3 days at 48°C the colonies from the surviving spores were counted. The per­centage of survivors and the D values (time required under certain conditions to reduce 90 percent of the surviving spores) were determined graphically and the percentage reduction in the D values of the treated spores were then calculated. The results obtained were statistically analyzed.

The principal conclusions drawn from this stuqy were as follows:

1. The effect of detergents on the germination and growth of spores of Bacillus thermoacidurans:

a. The detergents tested showed a significant inhibitory effect on the spores of strains F9, F25, F26 when their spores were treated with the concentrations and times usually applied in the industrial washing of tomatoes.

b. The detergent washing operations under the conditions of these experiments could result in reducing the viable spores by thirty percent.

-23-

c. Strains of Bacillus thermoacidurans differ in their resistance t-o- the-antiliiicrobialeffect of detergents.

d. Increasing the temperature of the detergent solution, caused an increase in the antimicrobial effect of de­tergents.

2. The effect of detergents on the thermal resistance of spores of !?.B.:.<::.~.!!U.:~ thermoacidur ans ~

a. The detergents used in this investigation showed a poten­tial effect on the thermal resistance of strains F25 and F26. The average reduction in the D values of the spores was found to be 17 to 25 percent, respectively.

b. The length of exposure to the detergent solution before sterilization resulted in increased effect on the thermal resistance of the spores.

c. The temperature and time of sterilization has different effects on the thermal resistance of treated spores which resulted in a difference in their D values.

d. Strains of Bacillus thermoacidurans were different in their thermal :r·e·sfstance:··--··-Temperatures and times caus­ing reduction of 75 percent of the viable spores of strain F26, resulted in complete destruction of spores of strain F25.

In general it is possible to conclude that the detergent washing treatment applied to tomatoes resulted in sensitizing the spores of Bacillus therm()acidurans (flat sour organism) to the heat treatment applied to the tomato juice-in steril::.­ization. This effect resulted in reducing the D values of the detergent-treated spores. Also the detergents showed an inhibitory effect on the spores directly. This means, in addition to the mechanical aid exerted by detergents in removing bacterial spores, a further reduction in the viable spores present in the juice ready for sterilization was also accomplished. As indicated earlier, the efficiency of sterilization processes depends also on the spore load, thus the reduction in the viable spores is important. }Urthermore9 the combined effect of detergent and heat was found to reduce the D values of the treated spore.

The antimicrobial effect of detergents and other surface-active agents has been investigated in fields other than foods' the results could be a useful tool in reducing the hazard of spoilage microorganisms.

-24-

EFFECT OF POTASSIUM SORBATE AND VITAMIN K-5

ON APPLE ,TIJICE INOCULATED WITH YEASTS

0]' SACCHAROMYCES GENUS

By Almed Shahine and w. A. Gould

For many years investigators have attempted to inhibit yeast growth and fermentation in food products including fruit ,juices, in order to increase its shelf life. Low temperature storage has minimized deteriation of fruit juices due to low metabolic activity of yeast cells. Since low temperature storage is rather expensive, especially in many areas of the world where refrigeration is still a problem1 chemical additives have been studied for their inpibiting effect on yeasts in fruit ,juices. Many recent publications have stated the potentialities of sorbic acid and Vitamin K-5 as gro"Wth inhibitors of yeasts in many fruit juices. Fruit ;juices produced under commercial conditions will vary widely in their yeast population intensities depending upon the fruit condition, '­temperature, and sanitary practices of the processing plant. Furthermore, measurement of yeast growth is another problem due to the complexity of the growth phenomenon;1. A development of an accurate and time saving procedure for measuring the growth of yeasts which can be adapted to a routine quality control program would be of fundamental use to fruit juice processors and possibly other segments of the food industry.

Accordingly, the first objective of this study was to evaluate the effective­ness of both potassium sorbate and Vitamin K-5 on apple juice inoculated with various intensities of yeasts of Saccharomyces genus, the most commonly found genus in fruit juices. The secondobJecTive -was to develop procedures of measur­ing yeast growth for routine quali.ty control use.

Fresh frozen clarified and filtered stayman apple JUlce was thawed at 57oF, after which samples were prepared by transferring exactly 48 ml.. of the juice to an 8 ounce screw cap graduated bottle. The desired ppm of the preservative were added by transferring exactly l mJ_. of 50 ml. preparations of sterilized juice containing proper weights of the preservative. Samples were sterilized for 15 minutes at 15 lbs. steam pressure, cooled t;o room temperature before inoculation with yeasts. An active inoculum of the test organism was prepared from which 1 ml. was used to give the highest initial inoculum count, exactly l ml. of l/5 and l/25 dilutions in sterilized juice were used to give the middle and lowest initial inoculum counts respectively. Two strair.s of genus Saccharomyces and a mixture of both were used as the test organisms, namely Saccharomyces cerevisiae and Saccharomyces ellipsoideus. All prepared, fnocuiated-samples were-stored at room temperature 770F-+ 3°. Growth of the yeasts as affected by the added preservatives was followed by the optical density method at 660 mu. and optical density readings were converted to numbers of cells per ml. using standard curves previously determined by the plate count technique for each strain and their mixture. The plate count method was also used for samples that did not show any growth as indicated by the optical density method The metabolic activity of the organisms was determined by the utilized total soluble solids method using an Abbe type refractometer. Growt;h measurements were conduct­ed at intervals of 24, 72, and 192 hours storage at room temperature.

-25-

From this investigation the following conclusions were drawn:

1. Potassium sorbate was found effective in preserving inoculated apple 3uice up to 192 hours when used in a concentration of 500 ppm where in it showed fUngistatic action.

2. A concentration of 600 ppm potassium sorbate showed a fungicidal effect when the initial inoculum count of yeasts ranged from 28,000 to 150,000 cells/ml. Nine hundred ppm were required to show the same effect for the same storage period (192 hours) when initial inoculum count ranged f\om 700,000 to 900,000 cells/ml.

3. Vitamin K-5 was found effective in preserving inoculated apple juice up to 192 hours at room temperature in a concentration of 20 ppm when the initial inoculum count ranged from 25,000 to 34,000 cells/ml., in a concentration of 25 ppm when the initial inoculum count ranged from 130,000 to 170,000 cells/ml., and in a concent~ation of 45 ppm when the initial inoculum count ranged from 700,000 to 850,000 cells/ml.

4. Vitamin K-5 exerted a ~lngicidal effect at the end of the first 24 hours storage period.

5. The optical density method of measuring growth proved to be an accurate and time saving method for a routine quality control program.

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NEW SAUERKRAUT PRODUCTS

By R. Reyda and J. R. Geisman

This study was undertaken to develop new sauerkraut products. The accept­ability and quality of these products were determined by organoleptic, physical and chemical methods.

Ingredients evaluated included: soybean protein "ham", soybean protein "weiner" (vega-links), onions and sugar. The ingredients were used both singley and in combinations at acid levels of 1.0 and l.S percent, as lactic. In addition, sauerkraut from two different firms was used.

Twelve ounces of sauerkraut plus 3 ounces of juice and various amounts of the flavoring ingredients were filled into #303 plain tin cans. The various com­binations are shown in Table 1.

Table 1. Ingredient and Amount Added to Obtain New Sauerkraut Products

Ingredient

"Ham"

"Vega-links 11

Onion

Combinations of: Onion and Sugar Vega-links and Onion

Amount (oz.)

.2S

.so

.7S .so

.7S l.SO

.2S

.50

.50 + 2

.so + .so l.SO + .so

Percent Acid as lactic

1.0 and l.S 1.0 l.S 1.0 and l.S 1.0 1.0 and l.S 1.0 and l.S 1.0 and l.S

1.0 and l.S 1.0 and l.S 1.0 and l.S

--···--····----· After three weeks storage, the samples were submitted to a ten member taste

panel. Samples were rated on a 1 to 10 scale with 1 indicating off-flavor and 10 indicating excellent flavor.

The results indicated that at the LS percent acid level, the panel pre­ferred samples containing .2S ounce of "ham" to the control. Additional "ham" resulted in decreasing the acceptability of the product. At the 1.0 percent acid level; the panel could not distinguish between the samples with or without added "ham" flavoring.

Both the .SO and l.SO ounce addition of vega-links were preferred to the control samples at l.S percent acid level. At the 1.0 percent acid level, the panel could distinguish the various amounts of added vega-links from the control, but the only preference indicated was when l.SO ounces of vega-links were added.

Added onions did not change the flavor of sauerkraut; however, when onions

and sugar were added, the panel could distinguish the difference. At the l.S per­cent acid level, the panel indicated that the combination was as good as the control. At the 1.0 percent acid level, the sugar-onion combination was preferred to the controL

By combining onions and vega-links, a new product was produced. At the l.S percent acid level, .So ounce of each ingredient was preferred to the control samples while at the 1.0 percent acid level, l.SO ounces of vega-links plus .SO ounce of onions was preferred.

It was concluded that onions alone was not a suitable flavoring ingredient, but when onions were combined with either sugar or vega-links, an acceptable new product was obtained.

11Ham 11 when used at the rate of .2S ounce with loS percent acid was acceptable, while vega-links at the level of .SO and l.S ounces at l.S percent acid level and l.SO ounces at the 1.0 percent acid level were very acceptable.

These new products using the soybean protein items in combination with sauer­kraut have several advantages. These are: (1) they can be processed at the same time and temperature as sauerkraut, (2) they produce a desirable effect on the flavor of sauerkraut and (3) meat inspection is not necessary.

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CIDER-STRAWBERRY FRUIT JUICE BLEND

By J. F. Gallander and H. L. Stammer

An extensive study on developing new fruit juice blends using cider as the base has been conducted at the Ohio Agricultural Experiment Station over the past three years. One hundred different blends have been evaluated with promising results. One of the most significant developments has been the cider-strawberry blend. This particular juice blend consists of 90 percent cider and 10 percent strawberry juice.

A preliminary evaluation study was performed on the cider-strawberry blend to determine the degree of acceptability as to flavor. The blend was subjected to a taste panel consisting of 10 members. Each member scored the product for flavor ranging from 1 (poor) to 9 (excellent). This investigation showed that both fresh and pasteurized cider-strawberry blends were more acceptable than cider.

Before the cider-strawberry blend could be recommended to the industry, a more extensive evaluation seemed necessary. A consumer taste panel evaluation was used to make the final judgment as to the quality of the blend~ A pasteurized sample was submitted to the panel which scored the product on a hedonic scale of 9. The product was rated for flavor, consistency, and appearance by 178 adults, 37 teenagers, and 87 youths. The results of this evaluation as to flavor and the overall rating (flavor, consistency, and appearance) are shown in Tables I and II. The member representation to each quality score under each member category is divided into two classifications: the actual number of members and the percent of members that scored it at a particular level or above.

The results show that the teenagers scored the product the highest for both flavor and overall quality. The youth scored the product somewhat higher than the adults. However, a significant percentage of each member category has scored the product in the acceptable level or above (between 7 and~9). Another interest­ing observation of the results is the mode score. This score indicates that 50 percent of the members scored the product above this particular level. From the results of this evaluation, it would appear that this product would be of value to the industry as a new fruit blend product.

TABLE I

Adults Teenager~ __ _Jou"f?.!!_ .... '!:.~-~.!.! ~ll. .. ~e~~rs Overall Score No. %

----~~~--------~ No. ---~ ....... _Ji~ ... -- ·--~········-·--N~·---·-··'fo ________ _ Like extremely 9 40 22.5 13 Like very much 8 69 61.2 12 Like moderately 7 48 88.2 8 Like slightly 6 7 92.1 1 Neither 5 5 94.9 0 Dislike slightly 4 3 96.6 0 Dislike moderately 3 1 97.2 0 Dislike very much 2 2 98.3 0 Dislike extremely 1 3 100.0 1

37.1 27 71.4 31 94.3 11 97.1 7 97.1 5 97.1 4 97.1 0 97.1 2

100.0 2

30.3 65.2 71.5 85.4 91.0 95.5 95.5 97.8

100.0

80 112:·

67 15 10

7 1 4 6

26.5 63.6 85.8 90.7 94.0 96.4 96.7 98.0

100.0 ---------------------------· .. ----... Total 178 35 Average 7.51 7.89 Mode 8.3

-2~-

89 7.38

302 7.52

8.6 ·---·-~ .. .4 ______ , ___ §.4 ____ ..

TABLE II

Adults Teenagers ___ !_()U~}l-· To~l!_~ Al-1 .. !1~~1?-~.~ ___ Fl_a_v.m;:;.·~_, ____ s_c_or_e __ N ..... o_. ___ %;....__No_. ____ _!_ ___ No~-- % ______ No~------} __

Like extremely 9 40 22.5 13 37.1 27 30.3 80 26.5 Like very much 8 71 62.4 8 60.0 28 61.8 107 61.9 Like moderately 7 42 86.0 11 91.4 13 76.4 66 83.8 Like slightly 6 11 92.1 1 94.3 10 87.6 22 91.1 Neither 5 3 93.8 0 94.3 1 88.8 4 92.4 Dislike slightly 4 4 96.1 0 94.3 6 95.5 10 95.7 Dislike moderately 3 3 97.8 1 97.1 0 95.5 4 97.0 Dislike very much 2 1 98.3 0 97.1 2 97.8 3 98.0 Dislike extremely 1 3 100.0 1 100.0 2 100.0 6 100.0

Tot_a_l ______ l-78=-------35-=-------·F--·-·- ....... _ ·. ··- -3o2 ___ · Average 7.49 7.66 7.34 7.46 Mode 8.3 8.4 8.4 ____ 8~?-

-30-

THE ISOLATION AND IDENTIFICATION OF SOME VOLATILE CONSTITUENTS OF TOMATO JUICE

By John Hal Johnson and W. A. Gould

The objectives of this study were to devise a procedure for the isolation of the volatile constituents of tomato juice, to assess qualitatively and quantita­tively some of the volatiles of fresh and processed juice, to compare quantitatively the effect of variety and harvest on these volatiles, to stuqy the retention of these volatiles during processing and after storage and to assess the effect of salt, sugar, and citric acid on the volatiles of tomato juice.

The apparatus of Dimick and Makower was used with some modifications, for flash steam distillation in vacuo to obtain a three-fold concentrate of the volatiles. An extraction-procedure was devised by which the extraction solvent was first added to the aqueous concentrate and then 11salted out'1 with the vola­tiles. A second procedure for solvent removal with minimum contamination and for use with a small final volume was devised.

A suitable liquid phase for effective gas chromatographic separation of tomato juice volatiles was found and instrumental conditions for quantitative analysis were established. The overall separations, isolation and analysis pro­cedure was repeatable to within 7.6% maximum deviation from the replicate average. By this method the quantities of iso- and P!~~I~~~~~y~ amyl alcohols (considered together), n pentanol and two unknown compounds, "A" and "B", were separated and compared.- Analyses of compounds which were detected in concentra­tions lower than 0.1 ppm were compared by this procedure.

The amount of a volatile present varied with the variety and with the harvest. In fresh juice harvested during 1962, the amyl alcohols varied between 1.81 to 13.4 ppm with variety and as much as 4.8 ppm between harvests within a variety.

From the same juice, n pentanol ranged between 0.3 to 1.8 ppm in varieties and varied as much as 1.1 ppm between harvests of a variety.

An unknown compound designated 11A 11 ranged between 4.0 to 30.2 ppm with vari­ety and showed differences up to 16.3 ppm between harvests. The total quantity of the three volatile compounds varied from 7.4 to 40.2 ppm between varieties.

It was determined that losses due to processing of individual compounds varied with variety. Losses of the amyl alcohols ranged from 5.3 to 22.4% with variety. n Pentanol and unknown 11A11 decreased to 4.8 to 62.9% and 41.4 to 72.9%, respec­tively, according to the variety.

It was determined that cis 3-hexenol-1 was quantitatively destroyed during processing. It was suggestedthat phenethyl alcohol be added to the list of tomato volatiles.

Tomato juice harvested in 1960 and 1961 and stored 15 and 27 months respec­tively, had similar varietal differences to fresh juice, although, at a quan­titatively lower level. The amyl alcohols, n pentanol and unknown 11A" varied between 0.81 to 5.36, 0.06 to 0.60 and 0.84 to 6.30 ppm re~Pectively, with variety in stored juice. The total amount of these volatiles ranged between 3.44 to 8.60 ppm in the stored juice.

-31-

A second unknown, "B", was found in both fresh and processed juice, but was examined only in processed juice. Unlmown "B" was shown to vary with variety, between years within a variety, to be present in relatively higher quantities only when "A" was low, and to increase consistently when added sucrose was pres­ent. An increase of nearly 8 times the normal amount of 11B11 was observed with sugar, salt and citric acid present in Heinz 1370 variety.

Additional salt, sugar or citric acid had different effects on the vola­tiles of this study depending on the variety, the harvest and the particular combination of additives present.

In general, the present study demonstrated that processing and storage dras­tically reduced the amount of volatiles in juice. Varieties differed consider­able in the amount of a given volatile preserit as well as in the re1ative~amounts of the several volatiles. Single varieties differed in the amount of a volatile with respect to date of harvest. The presence of common food additives affected the quantity of the volatiles.

-32-

I \..<) \..<) I

$ 0

~ Ct-1 0

~

8

7

6

5

4

3

2

1

Figure 1. Unknowns "A 11 and 11B11 compared between Tomato Varieties harvested during 1961 and 1960. {processed)

1

• • • • • • • • • • • • • •

2 3

•••• unknown 11A11

• • • • unknown 11B11

4 5 6 7 8 9 10 11

Variety of Tomato

12

1. Rutgers '61 2. KC Jh6 161 3. KC Jh6 160 4. Hoytville no. 6 161 5. Hoytville no. 6 161 6. Hotset •61 7. Hotset 160 B. Heinz 1350 161 9. Glamour •61

10. KC 135 161 11. Cardinal Hybrid 160 12. c 52 161 13. Heinz 1370 160 :!h. Heinz lh09 161 15. Moreton Hybrid •60 16. ES 24 '61 17. Commercial - 1 1 61 18. Commercial - 2 •61

13 lh 15 . 16 lE

17 18

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