No description available.

No description available.

No description available.

The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated. Variables imposed were: (1) concentration of syrup, (2) headspace gas atmosphere, (3) temperature, and (4) time of storage. Separation of the pigment of Willamette red raspberries and black raspberries was made by column chromatography and the pigments were analyzed. spectrophotometrically. The results showed the following: 1. The pigments of Willamette red raspberries consisted of four separate cyanins as based on the R [subscript f] values and characteristic wavelengths of maximum absorption. The pigments of black raspberries consisted of three fractions. 2. On the basis of R [subscript f] values and wavelengths of maximum absorption only two of the constituent fractions were the same. 3. The wavelength of maximum absorption of all the anthocyanins shifted towards shorter wavelengths after the first month of storage. 4. Time and temperature of storage and their interaction each contributed significantly to the destruction of the cyanin pigments. An increase in either variable resulted in a greater destruction of the pigments. 5. As the concentration of the ingoing syrup was increased, the amount of individual cyanins decreased. 6. Oxygen in the headspace gas was shown to be detrimental to the retention of the cyanins I, II, and IV of the Willamette raspberries and to cyanins II and III of the black raspberries. 7. Changes in the total pigment concentration were greatly influenced by the cyanin in greatest concentration in the species. 8. Heat processing destroyed approximately 20 percent of the pigments of the raspberries. / Graduation date: 1963

The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of the above, four berries,were analyzed immediately after processing and after 3, 7, 14, and 28 days of storage at 100°F. Physical measurement of texture was obtained by the use of Maryland Shear-press. The work diagrams thus obtained were studied in detail. These samples, after being subjected to the Shear-press, were analyzed for percent A.I.S. and total pectin. The results indicated the following: 1. There was no significant difference in the texture, percent A.I.S. and total pectin, between berries processed and stored in tin and glass containers over a period of 28 days at 100°F, 2. Highest correlation was obtained between texture as measured by partial work and total pectin in case of strawberries and blueberries and between maximum force and percent A.I.S. in raspberries and blackberries. 3. Maryland Shear-press gave characteristic work diagrams for each of the four berries, which were consistent throughout. 4. A linear relationship was obtained between sample size and texture as measured by the total work. / Graduation date: 1963

by Chan Mei-yao Wendy, Yu Yim-sheung Jammy. / Questionnaire in Chinese and English. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1992. / Includes bibliographical references (leaves 132-133). / abstract --- p.i / table of contents --- p.iii / LIST OF ILLUSTRATIONS --- p.v / LIST OF TABLES --- p.vi / Chapter I. --- INTRODUCTION --- p.1 / Research Objective --- p.1 / Problem Definition --- p.3 / Information Required --- p.4 / Industrial Analysis --- p.8 / Target Customers of Canned Fruits --- p.8 / Role of Hong Kong Fruit Companies in the Canned Fruits Market --- p.10 / Distribution Outlets for Canned Fruits --- p.11 / Advertising and Promotion --- p.11 / Chapter II. --- RESEARCH METHODOLOGY --- p.13 / Data Collection --- p.13 / Sampling Plan --- p.14 / Sample Characteristics --- p.16 / Research Limitations --- p.17 / Questionnaire Settings --- p.17 / Personal Interview --- p.19 / Sampling Method --- p.19 / Chapter III . --- RESEARCH ANALYSIS --- p.21 / Respondents' Attitudes towards Canned Fruits --- p.21 / Taste of the People --- p.21 / Product --- p.22 / Price --- p.25 / Distribution --- p.26 / Consumption Pattern --- p.26 / Ways of Consumption --- p.26 / "Type, Frequency and Brand of Canned Fruits Consumption" --- p.26 / The Favorite Shape of Pineapple and Peach --- p.27 / The Major Reason to Choose Particular Brands --- p.28 / Amount Spent on Canned Fruits per month --- p.29 / Brand Awareness --- p.30 / Brand Loyalty --- p.31 / Purchasing Behaviour --- p.33 / Test for Improvement in Canned Fruits --- p.37 / Chapter IV. --- RECOMMENDATIONS --- p.41 / Recommendations to Del Monte --- p.41 / Price --- p.42 / Variety of Canned Fruits --- p.42 / Recommendations to Other Brands --- p.44 / Distribution Outlets of Canned Fruits --- p.44 / Advertising and Promotion Activities --- p.45 / Recommendations to New Comers --- p.49 / Sourcing of Canned Fruits --- p.49 / Niche Strategy --- p.49 / Direct Competition with Market Leader --- p.50 / Targeting at Other Ways of Consumption of Canned Fruits --- p.52 / Distribution Outlets --- p.54 / Conclusion --- p.54 / Chapter V. --- CONCLUSION --- p.56 / APPENDIX --- p.63 / BIBLIOGRAPHY --- p.132

Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing treatments were of prime concern. Strawberries and tomatoes were canned and frozen in 60° B sucrose syrup, stored for 3-6 months and examined by physical and chemical methods. Measurements of the texture, pectins, hemicelluloses, cellulose, nitrogen, ash and ash constituents, were made on raw, frozen and canned samples. The tissues were sliced, macerated with 0.4 percent sodium hexametaphosphate, and screened. The cell suspensions were dialysed and stored at 35°F, with toluene as a preservative. The cell suspensions were analyzed similarly to the tissue samples, and the reactivity of the cell suspensions with sugars and electrolytes was investigated. The results indicated the following conclusions: 1) No significant difference was found between the effects of canning and freezing on the texture of the fruits, as determined by the Shear Press, although major differences were found between the fresh and processed samples. 2) Drained weights were lower when the fruits were canned than when frozen, especially in the strawberries. 3) Histological changes brought about by the treatments were more marked in the frozen than in the canned fruits. Freezing caused severe breakage of cell walls, plus some cell separation, whereas canning tended to cause more shrinkage of cells without much breakage or separation. Adhesion between cells was increased in the heated packs. Damage to cells increased as cell size increased. The study showed that more emphasis should be placed on selecting varieties of fruits for processing which have a smaller mean cell size, and thicker cell walls. 4) Aqueous suspensions of parenchyma cells were found to be a useful means of studying the several mechanisms involved in textural and drained weight changes. 5) No sorption affinity was found between dialysed, depectinized parenchyma cells and sucrose or glucose. 6) Dialysed cells were negatively charged, highly hydrated, and formed viscous suspensions at low concentrations. 7) The addition of small amounts of cations, particularly H⁺ ion and Al⁺⁺⁺ ion, precipitated cell suspensions, by suppressing the ionization of the carboxyl group or by salt formation. 8) A new hypothesis was proposed which assigned an important role to the acids and other electrolytes of fruits, in governing the textural and drained weight characteristics of such products. It was proposed that the quantity of acids and other electrolytes which become distributed throughout the cell during processing, causes a reduction of cell hydration including a shrinkage of cell walls, which could be partially reversed during subsequent storage. / Graduation date: 1963

The purpose of this study was to determine the phenolic constituents of Bartlett pears and to evaluate the processed samples for extent of discoloration and to relate the two. Pears were obtained from three orchards in the Medford area and from three orchards at each of the three elevations, 500, 1700, and 2300 feet, in the Hood River area. Four replications were made. Values for the total phenol content of the pears ranged from 54.3 to 120.8 milligrams per 100 grams of fresh pear tissue. The leuco-anthocyanin content of the pears ranged from 6.4 to 21.0 milligrams per 100 grams of pear tissue and the flavanol content ranged from 11.3 to 44.8 milligrams per 100 grams of pear tissue. The pH of the pears ranged from 3.70 to 4.09. Color of the pears processed for twenty-five, thirty-five and forty-five minutes was measured. Those pears with the highest concentration of total phenols, leuco-anthocyanin and flavanols and the lowest pH were the pinkest when overprocessed. Pears which were least pink were among the lowest in total phenols, leuco-anthocyanin and flavanols and had the highest pH values. However, among the remaining fruits, the pinker pears were not necessarily those with the higher total phenolic content or the lower pH values. / Graduation date: 1963

No description available.

The purposes of this study are (1) to determine the ascorbic acid content of a variety of fruit juices available in Denton, Texas, during March to July, 1943; (2) to ascertain the loss of ascorbic acid when canned grapefruit, orange, pineapple, and apple juices are opened and stored in the home refrigerator for several days' use; and (3) by means of data obtained, to make recommendations as to the most advantageous ways of using one's "points" in purchasing canned fruit juices for their ascorbic acid value.