A total of seven anthocyanin pigments were observed in both paper and thin layer chromatograms of the fresh and freeze-dried compressed samples stored for O month whereas the freeze-dried compressed samples stored at 70 F and 100 F for 6 months showed the retention of three to six pigments. All of those seven pigments were unstable and cyanidin-3- (2G- xylosylrutinoside) was the least stable pigment. The separation of anthocyanina by disc gel electrophoresis was studied for the first time. Disc electropherograms of fresh and freeze-dried com-pressed sour cherries stored at O month revealed the presence of eight bands whereas the freeze-dried compressed sour cherries stored at 70 F and 100 F for 6 months showed the retention of three to four bands. In further study, this technique could be helpful for the separation of anthocyanins in other fruits. The study indicated that the fresh samples had anthocyanin content higher than those of the freeze-dried compressed samples stored at 70 F and 100 F for 6 months and also showed that the degradation of anthocyanins is greater at the higher storage temperature with longer storage periods.

Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose replacement, were tested with the pH of the syrup controlled at 3.0. Both cold and hot processes were used, and samples were tested every two days during the concentrating period for drained weight of the cherries; volume of the cherries; pH, inversion, and degree Brix of the syrup. The commercial product, with the trade name "glucose", was also tested in another series of samples. Owing to its insolubility at low temperatures only the hot process was used. The results show that dextrose increases the weight of cherries in the cold process, whereas the difference in weight gain is not as noticeable in the hot process. "Glucose" gives approximately the same results as does dextrose. High inversion of the syrup of a sample does not indicate a comparable weight gain in the cherries because the monosaccharides are concentrated in the fruit tissue. By controlling the pH of the syrup at 3.0 no advantage in increasing the weight of the cherries is gained. / Graduation date: 1940

High quality, mature sour cherries (Prunus cerasus L., cultivar Montmorency)were freeze-dehydrated, conditioned with one thousand part per million of sulfur dioxide solution spray followed by dry heat at 200 F for 1 minute and compressed with a pressure of 400 pounds per square inch. The samples were vacuum sealed in cans and stored at 100 F and 70 F for 6 months. The samples were analyzed every 2 months for compression characteristics, changes of color, acidity, anthocyanins, and ascorbic acid. Organoleptic evaluations were made for flavor, texture, and appearance of the rehydrated products prepared as pies. The results indicated that freeze-dehydrated sour cherries stored at 70 F maintained higher quality and had a slower rate of change than those samples stored at 100 F. The sulfited sample had a higher quality rating than the control sample.

Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by pH differential to be 154 ± 13 mg/100 g of epidermal tissue (on pelargonidin-glucoside basis). The major pigments were identified as pelargonidin-3-sophoroside-5-glucoside monoacylated with p-coumaric or ferulic acids by HPLC and spectral analyses. Primary and secondary bleached cherries were sweetened to 40° Brix (pH of 3.50), and colored using two concentrations of RAE (600 and 1200 mg/L syrup, designated Cl and C2) and FD&C Red No. 40 (200 ppm). Color was measured for both cherries and syrup. Reflectance measurements (CIE L*, a*, b*), chroma and hue angle, showed that RAE imparted red color to the cherries and syrup extremely close to that of FD&C Red No. 40. RAE C2 gave the primary bleached cherries the closest color characteristics (L*= 18.20, a*= 20.00, b*= 8.47) to FD&C Red No. 40 (L*= 18.00, a*= 24.35, b*= 12.13). RAE Cl gave the secondary bleached cherries the closest color characteristics (L*= 15.27, a*= 16.21, b*= 5.21) to FD&C Red No. 40 (L*= 16.38, a*= 19.91, b*= 8.99). Color and pigment stability of secondary bleached cherries were evaluated during a year of storage in the dark at 25°C. Monomeric anthocyanin degradation followed first-order kinetics and the half-lives were 29 and 33 weeks for syrups colored with RAE Cl and RAE C2, respectively. However, cherry color showed no significant changes in hue, color intensity nor lightness during storage. Color changes of syrup samples over time were dependant on anthocyanin concentration, higher anthocyanin concentration exerted a protective effect on color stability. Haze formation was observed in syrup samples colored with RAE, possibly due to pigment polymerization. Syrup samples colored with RAE and FD&C Red No. 40 were also exposed to light for a year at 25°C. Light had a small but significant effect on L*, a*, and monomeric anthocyanin content. From color and pigment stability data and visual observations we concluded that RAE was effective in coloring secondary bleached cherries with results very similar to those of FD&C Red No. 40 for 6 months of storage. / Graduation date: 1995

Graduation date: 1951

Master of Agribusiness / Department of Agricultural Economics / Mykel Taylor / Choosing a viable long-run crop investment can be risky and time consuming for farmers. The high establishment costs and risk for perennial tree crops like cherries require producers to conduct careful analysis prior to investing. Farmers must not only look to prices today but to the long term price trends that are likely affect the investment profitability. This thesis is an investment analysis on planting twenty-five acres of Sweetheart cherries in Washington State. The purpose is to calculate the total net present value over the commercially productive life of the cherry trees. Prices received by growers for sweet cherry production can fluctuate. Sweet cherries are also susceptible to yield volatility. Therefore, a sensitivity analysis was calculated that shows the changes in price and yield and its effect on net present value. Sweet cherry production for fresh market is also labor intensive. Changes in labor supply and minimum wage can affect a farmers profit margins. This thesis evaluates the risk of a wage shock to the total net present value of the investment. The net present value calculated was found to be positive, making planting Sweetheart cherries a viable option for Hillslide Orchards. The internal rate of return was favorable at 12.30% return. Yield risk was relatively low in this model showing positive net present values at 60% over base yield and still positive at 40% below base yields. The price risk was found to be slightly higher with negative net present values below $1.00 or 20% below the base price. It is important to note that this model represents planting a block of Sweetheart cherries within an existing operation. There are additional costs that would be incurred for other farm operations, not modeled here that could decrease the overall profitability under alternative planting scenarios.

Since 1905 when Professor Henry C. Taylor opened the area of economies of scale for discussion with his observations on the variables affecting farm size, agricultural economists have been concerned with scale of plant in agriculture. Considerable study and discussion have not resolved many of the questions raised in this area, but a basic framework has been constructed which can be used as a planning tool in the efficient organization and operation of plants of various sizes under given conditions.

The extent and nature of biochemical changes that take place in canned fruits during storage temperatures above freezing have been reviewed and discussed by Pederson, et al. (1947). These changes include loss in nutritive value, e.g. ascorbic acid, thiamine (Brenner, et al., 1948) and deterioration of color (Tressler, et al., 1955). Bauernfeind (1953) reported that canned peaches, apricots, and sweet cherries, after a few months of storage at 70° F, frequently undergo changes such as destruction of anthocyanin and carotenoid pigments with the subsequent formation of brown colored compounds. Darkening of fruit-color eventually results in their unacceptability at consumer level. Preference for fruit is mainly based upon the attractive appearance of the products. Thus, color is an important factor governing the quality of fruits and fruit products. In earlier studies, conducted elsewhere, emphasis was placed on effects of low storage temperatures on the quality of canned apricots and cherries. Paucity of scientific literature on the stability of processed apricots and cherries gave impetus to a study of the comparative influence of high storage temperatures and their duration, as such tests will have considerable economic bearing upon storing and shipping processed products to tropical countries. This thesis presents the effects of storage temperatures (40, 70, 100, and 120° F) and their duration (16 weeks) on colors (anthocyanins and carotenoids), total titratable acidity, pH, viscosity, carbohydrates (total 2 and free reducing sugars, pectins), volatile reducing substances, hydroxymethyl furfural, and organoleptic quality of canned apricots and cherries .

The Honey Sweet carrots were canned with Ethyienediamine tetracetic acid (CaNa 2 EDTA) and Sodium hexametaphosphate (Ha-HMP) at five different water hardness (0 , 20, 40, 80, 160 ppm of calcium and 20 of magnesium) , then stored at temperatures of 70 and 100 F. Evaluations were made at sixty-day i intervals for six months. Firmness and color degradation decreased significantly when water hardness or storage time increased. Under storage at 100 F and 0 hardness of water, the decrease of color and firmness was constantly accelerated. When hard water (above 80 ppm or below 40 ppm) was used for canning Van sweet cherries and Large Early Montgament apricots, the firmness , volatile reducing substances, and pH decreased. Sensory acceptability was maximum at 40 and 80 ppm. However, when either CaNa 2 EDTA or Na-HMP was used at the 500 ppm, it was found that they counteracted the effects of hard water and the quality of canned sweet cherries and apricots improved, when compared with control.

As the population tends to urbanize, the potential consumer market of fresh produce becomes distant from the producing farm. This distance brings to growers and handlers the problems of how to keep their fresh products unspoiled after harvest and during transit period of shipping, and how they can be delivered to the specified destination without substantial deterioration. It is the common interest of fruit growers, shippers, wholesalers, and retailers that the shelf-life of fresh fruit be prolonged to increase sales. Sweet cherries are one of the important fruit crops in Utah. Being highly perishable, fresh sweet cherries have relatively short storage life after harvest . It is known that the approximate limit for the successful commercial storage of fresh sweet cherries is about 10 days to 2 weeks only. A practicable measure for extending this storage limit has to be established so that the market may have fresh sweet cherries over a longer season and also be able to balance the time of plenty and the time of scarcity. Furthermore, the Utah grown cherries may find new outlets in the distant market. Thus the benefit will be shared by the grower, the seller, and the consumer. Metabolic breakdown and fungal deterioration are the two important factors which cause the spoilage of fruits. Studies have shown that with many perishable produces, precooling -- the prompt application of refrigeration prior 2 to normal storage or transportation is the key to successful storage. Hydro -cooling treatment is considered to be advantageous especially in Utah, where high temperature and low relative humidity predominate during the harvest season of sweet cherries. Post-harvest chemical and packaging treatments of sweet cherries are possible approaches on ext ending the keeping quality of the fruits concerned. With some of the antifungal agents available today, the fungi which cause fruit decay might be successfully controlled. As a matter of fact, new fungicides, antifungal antibiotics, and packaging films are continuously developed by the industries in the United States. Appropriate combination of these newly developed materials with hydro-cooling followed by refrigerated storage, coupled with in vitro study of the effects of chemicals on fruit decay organisms, might lead to an improvement in the storage life of sweet cherries. It was with this idea in mind that experiments were conducted to study the effects of hydro-cooling, chemicals, and packaging treatments on preserving fresh sweet cherries and also in vitro effects of chemicals on certain fungi responsible for fruit deterioration.