Redacted for privacy
TEE EPFECTS OF ¥ABIOUS CALCITO
AID PECTIl THMTMENTS OH
CASHED ELBEEfA PEACHSS
WILLIAM KTSQ HIGBY
A THESIS
submitted to
OREGON STATS COLLSG1
In partial fulfillment of
tla© requirements for the
degree of
MASTER OP SCIEMCS
June 1953
i^PPBOFH);
FrofesBOT of Food 'i^chnoi«og3r
In Charge of Major
lead of Department of Food Technology
Chairman of School Graduate Coamltte®
Dean of Gradmt© School
Date thesis la gr-eaented
Typed by Joanne Higby
May 7, 1953
AGKB01LEDMENTS
©ratefwl aeknox-Flod^aent is extended to major
professor Dr.. Ho Ya Yang for his adflce and assistance
throughout this project and to Dr. Ollv@%> J. Worthington
fop his aid and criticism*
Appreciation is @xpr©ss©d to the staff members
and^graduate students.of the Pood technology Department
for their participation in th© organoleptic analysis <,
fABLE OP COOTEMTS
Chapter
I,.
II •
III.
IY.
V.
Pag©
IHTRODUCTIOM
.-
....-....-..♦,...
1
REVIM OF LITMAfUHl .................
3
Pectic changes in fruit...........
Calcium treatmont • -.. ..•........••.«..
Pectin ©storas©...........<........
Pectin treatsisnt .•.•». ............
S
3
5
5
PRE'PAEAflOK Of MMX^IflSTAL MTEHIAL .
6
Experimental design ..............
Processing of samples....»..*....«•
6
9
METHODS OF S?ALUAfIOM AMD A1ALISIS....
12
Subj.ectiv® measurejaant-s......•...,...
Appearance evaluation.............
Flav-or evaluation.............*♦.-•*
texture evaluation..................
Objective measurements .......■..**..
Density...........................
Soluble solids....................
Shearing strength..................
Sediment............................
12
12
14
16
17
17
18
18
18
EBSULfS AID DISG0SSIOH...*............
20
Selection of judges for flavor
evaluation. ...<>.............. •
Selection of judges for texture
evaluation.... ■>...............
Experiment Is Calcium treatment...
Experiment IIs Low-aethoxyl pectin
treatment.........•........••
Experiment Ills Pectin esteras©
treatment.•................••
vi.
smmmY
20
22
24
27
31
AND COHCLUSIOHS ...........,........
34
Bibliography........................
Appendix. ........••.....•<>.....«..•
37
40
LIST OF TABL1S
Page
1.
Pr©s©l©ction of Judges (flavor).».«. **. »•«••
21
2.
jmdges1 Varianc© Ratios (flavor)- •«».*■• o0.»
22
3.
Substlt-ations for Missing Bata (flavor)<>.■.♦
22
4.
Judges"* 'Variance Ratios (texture).. .»...♦..
23
5.
Substitutions for Missing Data (texture)..,
25
6*
Analysis of Varianc© (Experiment I).:.......
24
7o
Mean Flavor Scores (Experiment I)..<.<>„...«, .•
26
8.
Analysis of Variance (Experiment II).........
28
9.
£!©an Appearance Scores (Experiment II).....
29
10.
M©an Flavor Scores (Experiment II)...........
SO
11*
Analysis of Variance (Experiment III).....*
31
12.
M©an Appearance Scores (Experiment III)..'...
32
TEE EFFECTS OF VARIOUS CALCIUM AM) PEC1?IM
TBEASNSEISTS 01 CAMED ELBERTA PMC1ES
I
IITRODUCTIOT
A serious deterrent to the use for canning
of Elberta peaches or other varieties of freestone
peaches is the raggedness or fraying of the pieces.
The Production and Marketing Administration recognizes
this fact in their "Standards for Grades of Canned
Freestone Peaches
n
(31, p.8) which states under character
of fruit that "Softness and fraying of the edges* uith
free particles in th® liquor, indicate proper maturity
and are common to freestone peaches".
In contrast, halves
of clingstone peaches are considered excessively frayed
when more than 25 per cent of th© cut edge is frayed.
(32, p.8).
Consumers in general have become accustomed
to th® smooth appearance of clingstone varieties and
do not readily accept canned freestone peaches even
though the 2a tter have a superior flavor.
As indication
of this, the following table on the pack of canned
peaches in the United States is presented (16, p.111).
Figures are in thousands of short tons.
FREESTOUE
CLIUGSTQNE
Period
1936-40
1941-45
1946-50
1949
1950
Canned
282
360
479
469
408
Total Crop
Canned
349
413
529
§78
28
54
69
64
45
502
Total <
1018
1261
1213
1218
790
If some way to improve the appearance of canned
freestones existed there would probably be a larger pack
which in turn would give greater stability to the grower
through utilization of surplus production.
The purpose
of this mrk is to investigate and evaluate the effects
of som© of the more likely means of improving the appearance of ©aimed freestone peaches through reduction of
raggedness and fraying.
3
II
EIVIMF OF LITERATURE
As fruit is formed protopectin is la id doem
in the primary cell wall and pectates are formed in the
middle lasella.
Thea© latter constitute the chief bind*
ing uaterlal between cells*
With ripening, the proto-
psctin disappears, being changed to soluble pectin and
the pectate is degraded to gelacturonic acid,
The loss
of psetat© results in a breakdown of the fruit structure
which is evidenced bj softening.
This change has been
demonstrated in apples, peaches (5, pp.105*108), pears
(12, p.151), and tomatoes (1, p,15).
This process leads
naturally to the concept of preventing softening bj
some sort of treatment affecting the pectic constituents
of fruit.
CalciuE treatment;
Kertesz in 1939 (17, pp.14-15) tried this and
found that the addition of 0.04 to 0.06$ calcium chloride
to tomatoes markedly Increased drained weight.
Siegal
(27, pp.42-44) confirmed this finding noting that the
increased drained weight was due to a greater degree of
wholeness.
Also Siegal (28, pp.12-13) (29, pp.92-93)
found that calciua sulfate was equally effective as
4
ealclm chlorido, but that calcium lactat© on an equimolar basis produced uneven firmness.
The success of calcium treatment of tomatoes
led to .similar treataant of frozen apple slices
(26, pp.200-202) tej dipping in a 0.03$ to 1.5$ calcium
solution prior to freezing.
Various methods of application have been
tested.
For tomatoes Kertesz and Laconti (19, pp.11-13)
found that dipping did not result in an even penetration
and caused "case hardening".
For apple slices Esselen,
Hart and Fellers (9, p.II) recommend dipping in 0.1$
calcium chloride or blanching in 0.05$ to 0.1$ solution.
Kilby and Brown (20, pp.188-192) obtained satisfactory
results by application of 0.05$ to 1$ calcium chloride
in a 30$ sucrose solution using vacuum Infiltration.
However, Hills, Isvin and Heller (14, pp.356-36S) point
out that while vacuum infiltration is an excellent means
of introducing calcium, that it also results in water
uptake which constitutes adulteration.
Probably the
best method is that of Holgate and Kertesz (15, pp.37-38,42)
T?ho compared various dip times and concentrations.
They
found that dipping in a solution containing calcium
equivalent to 0.5$ for thirty minutes prior to blanching
gave the best results and that calcium lactate ms
better than calcium chloride.
5
Pectin eateraaet
Th© mechanism of calcium firiaing is unclear
as th© fruit structural breakdown is not thought to
be caused by formation of p©ctat©s from protop©ctin
(18, p.269) although this reaction taking plac® in th©
primary cell wall saay have soa© ©ffoct (18, p.284).
It has b©®n demonstrated, however, that calcium firiaing
* is du© to calcium g@l formation somewhere in the tissue
(22, pp.499-508).
This suggests th© us© of pectin
©staFas© to release more fr©@ carboxjl groups ^hich in
turn can react with added calciua to form a g©l.
gectln treatments
Another approach to th© problem of fraying
is the us© of lo© saethoxyl pectins.
Being viscous,
these should adhere to the fruit and give a smooth
appearance, particularly if th© fruit contained calcium.
Buck, Baker, and lottern (6, pp.114-115) applied low
methoxyl pectin to frozen Elberta peaches in amounts
equal to 1 to 2$ of the fruit weight and noticed visibls
improvement.
Also, Grab, Ifagener and Baer (11, pp.39-43)
found that 0.2 to 0.3$ low methoxyl pectin saarkedly
increased the drained weight and appearance of frozen
strawberries.
in
PRBPARATIOB OF EltPERiriESfML ESATSRIAL
Experimental dosign;
Sine©- aon® of th© feviewed. articles dealt with
canned froestone peaches^ all thr©© possibilities^
calcium treatE® nt, pectin 0st©ras@ treatment and low
aafchoxjl pectin teoatmsnt, uere tested for their effects.
In addition logical combinations of those treatsmnts
fjere included*
^© accoaplish tMs three experiments
were set up, one to test calcima (Ca) treatment alone,
on© to test low methosyl pectin (L«Ii«P-») alone and in
conjunetlon i^ith ealeiusi treatment, and one to test
pectin esteras© (P«E») treatmsnt alone and in conjunction
with ealciaja treatuent..
Also, in each of the experiments
the effect of calciua laetat© was coapared with that of
calcium chloride•
The primary general hypothesis covering all
three experiments is that the various treatments will
result in canned freestone peaches possessing an improved
appearance due to less frjaying and raggedness of the
pieces.
Secondary hypotheses to this general hypothesis
are that a decrease in raggedness will also bring about
a decrease in the amount of sedimnt in the sirup and
no impairssent of flavor will be caused by any of the
treatments,
fo elaborate upon and develop the general
1
frypothesos, secondary specific ifefpotheaaa ar© aafi© for
th© individual ejqpe.riaant'So
fhe secondary hypotheses for Experiment I are
l.«
Sa^sdness of the pieces will decrease
Tidth Increasing calcium concentration*
2*
flie anion of the ealciuu salt used has an
effect on raggedaess.
fo this end th© saaples wer© coded according
to the following table with calb twn chloride and calcina
lactate being applied by dipping th© fruit In solutions
contain3.ng equivalent snaounts of caleiua for 30 aimjtes
prior to canning*
Experiaent 1
Per cent calcium
0.00^
O.QS$
0.1^
0,5C^
Galeiiffli lactate
Calcium chloride
LI
L2
L3
L4
t5
\+QQ$
<mm
C2
es
€4
CS
Control ©ample with no treatment 01
The secondary hypotheses for Experiment 21
are
1.
Application of low methoxyl pectin will
decreas© raggedness*
2*
Low methoxyl pectin will be more effective
in decreasing raggedness if the fruit is first dipped
in a solution of a calcium salt.
3
This experiment was arranged xiith low-methoxyl
pectin toeing applied tooth as a dip solution for ten
minutes and in the sirup.
Prior to the pectin treatment
th© samples were dipped for ten minutes in calcium solutions made up on an equivalent calcium basis of either
calcium chloride (C) or calcium lactate {L)»
Experiment II
node of
Per cent
calcium
application
of LHP .
0$ LM?
1% LIP
3$ LIP
0.00
dip
sirup
dip
Sirup
0D0
0S0
LDO
CSO
0D1
0S1
GDI
LSI
0D2
0S2
LD2
CS2
0.05
The secondary hypotheses for Experioent III
are
1.
Deesterification of the fruit pectin with
pectin esterase will decrease raggedness.
2.
Pectin esterase treatment will toe more
effective if calcium salts are applied at the same time.
The treatments were applied as dip solutions
for 30 minutes with the calcium toeing furnished either
as calcium lactate (L) or calcium chloride (C) on an
equivalent calcium basis.
Bxperiment III
Per cent calcium
O.OQfl P.E.
0.02^ P.E.
0.00%
0.05$
0.10^
LI
02
L3
0A0
CA1
IA2
0.04^ P.E.
0B0
LB1
CB2
Sin©© Experimont I contains treatments identical
with th® treatments of Bxperisaent III at tfa® Q,OQfo P.E.
lev®!,, data from the former experiment is used Im Experim©nt III for f?hich no aeparat® saaples nere prepared at
that pectin esteras© levol*
Processing of samples::
On 'September 9, 1952, approximately 175 pounds
of Washington Blberta peaches uer© obtained froia the
Pacific Fruit and Produce Company of Gorvallis, Oregon.
The fruit was packed in seven boxes containing about 25
pounds each and was of fairly uniform maturity.
Immed-
iately upon arrival the peaches ^ere placed in 340F.
storage to reduce aaaturlty changes.
Experiments III,
II, and I were processed on September 10, 11, and 12
respectively.
For each experiaasnt approximately equal numbers
of peaches were taken from each box on the basis of 5^
pounds of peaches per experimental treatment.
Enough
of these peaches for two or three treatments were halved,
pitted, and peeled at one time.
Peeling was accomplished
by a one-minute iraaiersion in boiling water sihieh loosened
the skins so that they could be slipped off.
The peach halves were then immersed in two
liters of previously prepared treating solution at room
temperature which was contained in 10-pound enamel freezim
10
tins.
The percentages of th© various compound® in th©
treating solutions were per cent weight by vo'luaa© or
grams per 100 ml*
Th© per cent -calcium in the solutions
im.s based on a ealciusa Isctat© calcium content of 16>77^
and a calcium chloride calcium content of 35.20^ as
determined t>y a sodium versenate method (5, pp«54-56)f
Th© pectin used was a sample of Pectin LBS -466 Ml from
the Exchange Lemon Products Company of Corona, California*
The pectin esteras© was a sample of Pectin Esteras© 5
from th© Roha & Haa© Company of Philadelphia, Pennsylvania.
It is described as being capable of gelling 50 times
its weight of pectin in txso hours in th® presence of
calcium chloride.
All solutions were made up using tap
trater ^tiieh contained 7.587 lag* per liter of calcltaa*
Mter each treatment was completed, the peach
halves were filled into seven number one tall, plain tin
cans, each can containing approximately ten ounces of
fruit*
She filled cans were iraraersed in boiling nater
and about 175 ml. of 45° Brix sucrose sirup that had
been preheated by Immersion in boiling water was added.
When the center of the cans reached 160^., the head
space fjas adjusted uniformly and the cans sealed.
Processing consisted of heating for 15 minutes in an open
retort at 2120F* follorjed by cooling xiith cold water.
Upon cospletion of the processing the cans i?er© stored
,11
at room t©E!p©mtupe until ©valuation of th© treatment©
began in Febsmascy 1953, giving a atopag© period of
about ©is months*
12
IV
PffiTHODS OF EVALUATION MB MAEXSIS
Subjective measurementa:
Uh© ultimate ©valuation of quality of foode
consists of th® organoloptic reactions of appearance,
flavor and texture*,
laturally the jud@Esnt of these
factors is subject to human ©rrors and variation*
It
ia th© duty of the exp©riasnt©r to r@duc© this variation
to a minimum in order that the s&allest possible differences can b© detected*
Even after this has been done,
however * recognition must b© tafeen of assumptions mad®
regarding validity of opinions and accuracy*
Appearance evaluations
In order to have scores coaparable over the
entire project, the treatments of all three experiments
were grouped together for grading.
of 28 treatments.
BO
This makes a total
It was felt, however, that judging
many samples at on© time might lead to confusion and
difficulty in .making accurate judgpsnts so only ©n©-half
or 14 of th® treatments were presented at ©ach judging
period*
These were arranged into six groups such that
each treatment appeared in three groups and ms compared
with ©very other treatrngnt at least once.
This raises
the problem of variation in the rating given the same
13
treatments when viewed at different times.
To compensate
in some measure for this, samples with no treatmant
(O-l, 0S0) WQFQ included in each set of 14 samples and
given th® saaie score throtighout the experiment.
Five judges were selected from among the Food
T.echnology Department staff and graduate students on
the basis of judgment and availability*
On six different
days they judged and gave scores to the six combinations
of treatments*
Each combination was numbered from 1 to
14 and presented In tshite enamel dishes.
The samples
were scored as fellowsj;
1 -■ very poor
2 - poor
3 - fairly poor
4 * inferior
5 - acceptable
6 ~ fair
7 - fairly good
8 - good
9 * very good
fhe standard treatments (01, 0S0) were given
a score of five and the judges instructed that the best
samples should be smoother, less ragged, and have a
lesser amount of sediment in the sirup*
The order of
presentation of samples and the score sheet used may be
found in the appendix*
14
Flavor evaluations:
The purpose of flavor evaluation in this project is to determine if flavor differences exist and
if so, in what direction they lie.
Here, as for appear-
ance, it is desired to have the ratings comparable
throughout all three experiments.
TJith tasting it is
essential to present only a small number of samples at
one time.
Otherwise the Judges may become fatigued
(2, p.172) (24, p.98).
To accomplish this and at the
same time furnish the desired comparisons, a balanced
incomplete block design was selected (10, p.65).
This
particular design is for 25 treatments divided into 30
incomplete blocks of five treatments each giving six
replications of each treatment such that each treatment
is compared with every other treatment once and one©
only.
Since the design permits only 25 treatments,
treatments 0S0, which is identical in preparation with
treatment 01, CS2, nhieh was completely gelled, and 1*5,
^hich was assumed to have an undesirable flavor, were
eliminated from consideration.
Each treatment was assigned a number from 1
to 25, giving it a position in six of the 30 incomplete
blocks.
The incomplete blocks were presented to the
judges two at a time in a random order as shotm in the
appendix*
15
Selection of judges prior to the actual experiment was carried out to reduce variation and in order
to detect small differences (4, p.234).
For this the
triangle test was used (13, pp.181-194), the two samples
consisting of pureed, canned Elberta peaches to one of
which approximately four tenths of a milligram of calcium
chloride tras added per grain of fruit.
All available
staff members and graduate students of the Pood Technology
Department were asked to taste the samples until each
person had been selected or rejected.
Selection was
by use of the chi-square test (13, pp.181-194) at the
9G^ significance level to test the hypothesis that the
number of times a Judge correctly named the duplicate
samples was no greater than might be obtained by chance.
The judges ranked the samples from one to five
on the basis of preference for flavor as indicated in
the instructions given each judge which may be found
in the appendix.
The ranks were then converted to scores
(10, p.66) as can be done in preference tests where no
absolute value is attached to the preference rating.
It is also necessary as ranks depart from the normal
distribution more than is desirable for use in the analysis of variance (8, p.114).
This technique was used
quite successfully by White (33, pp.97-118) for investigating off-flavor in bacon.
When the tasting was complete, the scores of
16
th© individual judges were sub3©ct©d to the variane©
x»atio rasthod of O^oxroan and Li (85, pp.441-449) to
determino which Judges could distinguish diff@r@nc@s
b©tw@©n tls© tr©atis©nta of th© 9C^ sigjii£i«anca levels
fhis l@ads to ©n© solution of a difficult problem of
tast© testing xihlch aad© itself evident in this project.
Uisring th© COIK'S^ of th© experiaisnt is i7as i@possibl©
for all of the judges to b© pi^seat at ©verj test.
B.QW9VQ&, all Judges who could distinguish differenea©
at a given significanee l©vel mmj in a sense b© considered
nearly identical analytical tools with a known sensitivity.
By thi© reasoning th© scores of the Judges can be used
interchangeably such as two balances can b© used int@r~
ehangeably.
This does, however^ lead to certain errors
since th© Judges actually vary as do any tuo analytical
tools ttiieh are identical only to a certain degre©.
For this reason substitution of on© Judge*s scores for
the saissing scores of another wer© kept to a miniMuau
fexfcur© ©valuationti
f®xtur@ was Judged at th® saa© time and la
the sam© manner as flavor with the exception that th©
samples wera ranked for firraness rather than preference.
Mo- attempt was mad© to preselect the. Judges,and the
significance level for th© variance ratio test was 80$».
17
Objective ffleasurementst
All of the objective measurements were Bade
on the same samples that were judged for appearance,
giving three determinations on each treatment.
The
sequence of the measurements xJas density, appearance,
soluble solids, shearing strength, sediment,
lone of
these measurements interfered with each other except
that it was necessary for the sirup to be passed through
an eight-mesh screen to obtain the density which naturally
TJOUM
remove some sediment*
However, interference is
avoided here by classifying as sediment only those fragments small enough to pass through the eight-mesh screen*
Density:
Density ii?as determined rather than drained
ueight because it was felt that the former measure is
subject to less variation, particularly since the cans
v®r& filled by halves of peaches rather than to exact
weights*
The deviations of the fill caused thereby
probably have an effect on density due to varying relative
volumes of sirup and fruit in the can, but this should
be smaller than the effect on drained weight*
Density uas determined by pouring the contents
of each can into a 500 ml. graduated cylinder to obtain
the total volume, then draining the fruit for two minutes on an eight-inch,, eight-mesh circular screen
IS
iSl# p#3), t7®I^iag C&e.d^ftined Cvait smd finally laeafi*
raping the vol?M® of' drataod struf in a .2S0 al* graduated
^©It!®© a©*© obtain^- am€ ta© 6©®sity ©ale«jl®t©d.. 1©
%©iag saa&©- tat room fe<»s>©r®tiir©«
©a a Sp©ae©r &fe&©*"t5p© ^©fraetosafe©^ sold fef th&.AEsarie&B
Iiut TOae-fet* fete vef^eetivQ iaa@« ©f tbs.fimit ©olds.
-<iW,-.», » «*rm—T^IIIII.I
II—I.I
,i
iltrt'i.ma
f&e sbdavins stmitgttk of e^apl©s oonslstdLag
®£ t&3?@e psaefci tel^^s was s©as.®p©d ©a «t IteaaojP' f $TP©
S&say tj?©ss- C21# p^.»112-llS) d'tdd l*y fete Bl?id@© F©ad
SfcehlBavsr Corpora tioiu. SeaSfags ^os»e ofetaimed isi
Mlogras©' ,par ©^tiar© ^®atls©t©r»
Sefliattiafcit
fM© aaHKat ©f .®#dis0at- in %faQ simp
AOBM.
fe©-
©o iad©^ of ,.^© r®.ggetda©tc©f ^-^ #lo©©* sise© a.B&ro
ragged pt.©ee -should i@a© ©or© ^pa@s®at?s %o t&© si^up •
tMa ootsld © sa©0tli©a? pi©e©.* S©dia©nt was aoaswed is
spmeisll^ ip'epared SO sdu .gjmduat©^ csaferifttg© t^ljos.
19
fh©a® were graduated In tenths of mlllllitors for th@
first ffiilliliter, fifths of milliliters for the second
and third mlll£lit©rs» half milliliters for the fourth
and fifth sllliliters and had graduations st ten and
§0 milliliters.
fvro tubes were filled fro© each asmpl®*
eentrifmged for three minutes at about 1400 revolutions
per mlnut©^
Th© total VCIUHJ© of sediment in the two
tubes is then the per cent of sediment in the sirup*
20
V
RESULTS MD DI8GTJSSI01
The results of the project will be presented
and discussed experiment by experiment so that the
various factors pertinent to a given treatment effect
can he examined more closely.
An exception to this
order is the data concerning the selection of judges
for flavor and texture evaluation which covers all three
experiments and will be dealt with prior to the individual experiments*
All data were subjected to analysis of variance
procedures (30, pp.253-317} at the 90 per cent significance level with the exception of texture for which the
80 per cent level was used.
After the analysis of
variance, significant treatments were separated by the
methods of individual degrees of freedom (23, pp.55-68)
or least significant differences (23, p.20) whichever
rms appropriate.
Only summaries of data demonstrating
pertinent effects are included in the body of this
dissertation.
Complete data are tabulated in the
appendix.
Selection of judges for flavor evaluation?
A total of 20 Individuals were tested in the
preselection period.
Of these, eight were chosen as
21
good judges.
Table 1.
2?h© results of this testing is shown in
When it was evident that a judge would be
rejected on the basis of six tests, he was excused from
tasting before th® six tests were completed.
The figure
under number needed la the number of correct choices
necessary for significance of the ehi<»square test of
the 90$ level.
Preselection of judges
Judge
A
B
G
D
1
P
6
H
I
$
K
L
M
El
0
F
Q
a
s
T
luisiber
of Tests
€
7.
3
9
6
6
7
6
4
5
4
10
4
5
4
8
9
10
9
5
.lumber
Correct
lumber
Heeded
4
4
5
6
6
3.90
4.38
4.87
5.32
3.90
3.90
4.38
3.90
5
6
4
0
1
3
5
0
2
0
3
3
4
3
2
x
-—
-»«,-.
——
5.78
... -.
«••••*—
-«.—.-
4.87
5.32
5.78
5.32
.«--.
Decision
accept
accept
accept
accept
accept
accept
accept
accept
reject
reject
reject
reject
reject
reject
reject
reject
reject
reject
reject
reject
These eight chosen judges then tasted the
experimental samples and it tms found that all of the
judges could detect significant differences in flavor
as shown in Table 2.
feM
fable 2
Judges* Variance Hatios
Judge
Mean square
ifarianc© ratio
k
1*01867
1.05646
1.34011
0.93652
1.19774
0.87304
0*87402
0.86097
1.8560
8.0022
2.6947
1.6104
2.5166
1.4678
1.5188
1.5216
B
C
D
E
F
©
H
Degrees of
freedom
24
24
24
24
24
24
24
24
and
and
and
and
and
and
and
and
Coament
95
85
115
115
125
115
80
65
sig.
sig*
sig.
sig.
sig.
sig.
sig.
slg.
As expected, th© judges missed some of the
tests, so th© five judges with th© largest variance ratios
■were chosen as th© best judges and substitutions uer©
made for missing data through the use of data from the
remaining thr©e judges (Table 3).
Table 3
Substitutions for Missing Data
idge
Tests missed
A
9, 10, 23, 24
25, 26
9, 10, 21, 22
19, 20, 29, 30
25, 26
21, 22
none
B
C
D
B
Source of missing data
Judge
Judge
Judge
Judge
Judge
Judge
P
G
©
H
E
P
Selection of judges for texture evaluation:
Only.three of th© eight judges used were able
to detect significant differences at the 80 per cent
level.
Th© judges' variance ratios are given In Table 4.
23
Tabl© 4
Judges1 Variance Ratios
Judge Bilean square
A
8
C
D
B
F
©
H
Variance ratio
1.2261
1.5890
1.4754
1.2034
1.0849
1.3881
0.8936
1.1556
0*75472
0.90598
0.87652
0*74736
0.68767
0.88628
0*59033
0.71680
Degrees of
freedom
Comment
24
24
24
24
24
24
24,
24
not sig.
sig*
sig.
not sig.
not sig.
sig.
not sig.
not sig.
and
and
and
and
and
and
and
and
95
85
115
115
125
1X5
80
65
Because judge B missed several tests, his data
w^e used to fill out th© missing data for judges.0 and
F, who missed only two tests apiece, even though judge B
had the largest varltane© ratio.
Th© substitutions are-
shown in Table 5.
Tabl© 5
Substitutions for Missing Data"
Tests Missed
G ,
P '
25,.26
1, 2
Sine© so
£®XJ
Sourcs of Missing Data
Judge B
Judge B
judges could distinguish texture
differences, it was thought that shearing strength might
b© a more precis© index of texture than the judges* scores.
To test this a correlation coefficient -ms calculated
between the average texture scores and average shearing
strength determinations.
However, the coxrolation coeffi-
cient was found to be 0.1874, which when tested to see
if it differed from zero gave an ^F" value of 0.8367 with
24
one and twenty-three degrees of freedom.
That, of course,
is not significant as it is less than one and therefore
no correlation exists.
Experiment Is
Calci'um Treatment
The factors for which significant differences
were detected are listed in fable So
Table ©
Analysis of Variance
Factor
lean
square
Flavor
lactat© vs. chlorid©
5.399
concentration
4.154
judges - concentration
1.284
interaction
Density
treatments vs. no treatment 0.0048
Soluble Solids
anion-conc entration
interaction
5.3©
treatments vs. no treatment 15.81
Shearing Strength
lactat© vs. chloride
30.375
treatments vs. no treatment 21.1
Sediment
treatments vs. no treatment 0.0340
Degrees
of freedom
P
5.699
3.23©
2.172
1 & 164
2 & 8
8 & 158
6.08
3 & 2©
3.573
4.363
3 & 1©
3 & 26
3.688
2.92
1 & 19
3 & 26
©«8Q
3 & 2©
For the sake of clarity, it seems advisable
to explain here the meaning of the statistical terminology as applied to Ixperiment I, which will also serve
as an escample for the other experiments.
Significance
as shown in Table 5 indicates only that there is a 90^
chanc© that the differences foimd between the treatments
26
that 0*1G^ and Q»50$ calcium have the sara© effect on
flavor and that 0»O5$ calcium haa a different and loss
harmful effect (fable 7)«
An additional analysis of
vaplane© was mad© of the differences between treatments ■
OJJ
LI, L2 and C2 and It was found that all four troat^
aentg had the same flavor^ showing that dipping and •
0.05^ ca3e ium do not affect flavor,
Th® judges-concentration interaction term for
flavor apparently results from judges D and E preferring
samples treated with Q.bOfa calcium over those treated
with 0.10$ calcium,Tshil© th© other, judges thought that.
flavor decreased trith increasing calcium' concentration*
The only interpretation that can be attached to this is
that either judges D and E tier© inconsistent or that
th© cplnions of the judges differ as to what constitutes
the best flavor.
Table 7
Mean Flavor Scores
Treatment
lean score
Hone, 0«,00^, 0.05^ calcium dips
Calcium lactate
Calcium chloride
0.10 to 0.50$ calcium
0,380
0.215
^0.082
-0.081
The only treatment showing a difference in
density or soluble solids was the sample dipped in 0.00$
calcium, L-^l.
For both measurements this treatment gave
higher readings and no doubt th© same effect was th©
27
caus© of the differences,as the two measurements are
related*
However, thero does not appear to h© any
particular meaning attached to these differoncea nor
to the aignifleant interaction for soluble solids.
A difference in shearing strength was noted
between calcium lactate and calcium chlorid® rahich also
showed up as a difference bet\7©©n tha calcium lactate
treated samples (L2.) and the samples prepared with
caleiua chloride (02)^ 0.00^ calcium (LI) and no
The calcium lactat© produced the greater
treatment (01).
shearing strength, 28*2 kg. per sqo em. as compared
with 25.5 teg* per sq* cm. for the other treatmentso.
This indicates some differeneo in reaction either
chemical or physical b©t\?een the fruit and lactat© and
chloride ions.
Sediment was reduced in the dipped samples
which contained 0.87^ sediment, while the untreated
samples contained 1.24^ sediment*
This difference is
no doubt due to the washing action of the dip treatments.
B&periment III
Low Mothoayl Pectin freataent
The location of significant differences la
given In Tabl© 8.
28
Table 8
Analysis of Variance
Mean
squar©
PaefcoE
Appearane©
pectin
calcium
judges
flavor
pectin
calcium-pectin interaction
Texture
judges-calcium int©r°
action
Density
calciura-peetin inter. action
pectin-treatment interaction
Soluble solids
ealei ma-pectin interaction
Shearing strength
method of pectin application
Sediment
pectin-treatment interaction
treatment-calcliM interaction
Degrees of
freedom
P
21.752
5.339
1.875
27.150
6.664
2.340
11.012
1,531
5 k 5
1.150
2.103
5 & 316
3.1271
6.059
1 & 125
0.01204
3.290
2 & 26
0.01733
4.734
2 & 26
12.44
5.049
2 & 26
23.36
3.836
1 & 31
0.1127
6.296
2 & 26
0.0951
5.313
1 & 26
5 & 149
1 & 149
4 & 149
Further analysis of the appearane© scores.
shows that pectin treatment does not help and actually
trorsens appearane®, with dipping in pectin being less
harmful than addition of pectin to th® sirup*
This
last procedure cawes a g©l or seal-gel to form which
shrinks the peach halves.
At th© 0$ pectin level th©
dipping treatments had no effect and in all cases th©
addition of calcium improved appearance.
Since there
29
were no interactions present, it can be assumed that
calcium lactate and calcium chloride are equally effective.
Table 9 gives th© means of the significant
treatments.
Table 9
Mean Appearance Scores
Treatment
Mean score
0$ pectin
pectin added
pectin dip
pectin in sirup
0.00$ calcium
0.05^ caleiua
4.75
3.42
4.03
3.69
3.6©
4.03
For statistical analysis of flavor data treatment 0-1 tias substituted for treatment OSO as mentioned
previously.
Since treatment CS3 was so gelled as to b©
unacceptable, it was left out of the actual tests and
arbitrarily given the lowest possible flavor scores.
Breakdoim of the pectin treatment results shows that it
makes no difference how the pectin is applied except
at the 3% level where application in the sirup is worse
than dipping.
Also it was found that treatments with
0^ pectin give a better flavor than do treatments x^ith
1% or 3$ pectin.
The calcium-pectin interaction seems
to be the result of gellation as it is not caused by
differences between calcium lactate and calcium chloride.
Th© mean flavor scores are shown in Table 10.
30
Table 10
lean Plairor Scopes
freatment
Mean scor©
3^ pectin dip
5$g pectin in sirup
C^ pectin
pectin added
-0.019
-0,930
0.220
0^0321
fh© judges-calcium interaction in th© texture
evaluation has no significance other than that one Judge
thought ealciuai increased firmness mid th© other thought
it decreased firamess.
Both significant interactions
for density are apparently the result of gellation and
concurrent loss of water frosa the pieces, causing density
to decrease with increasing pectin concentration for
both th© samples with pectin in the sirup and th© samples
treated with 0.05$ calcium.
By comparison th© density
of dipped samples and the samples with no added calcium
remains approximately th© same*
fhe soluhl® solids
interaction, however, seems to stem from th© fact that
at 1$ pectin th© samples with no added calcium show the
lowest soluble solids content and th© samples with
added ealcium show the highest content*
lone of these
interactions result from differences betiveen calcium
lactate and calcium chloride*,
Gellation in varying degrees is also probably
responsible for th© increased shearing strength of the
samples with pectin in the sirup, as they had a mean
31
value of 28.3 kg. per sq. cm. and the dipped samples
had a mean mLue of 20*7 kg. per sq» cm.
fh© sediment interactions ar© apparently not
too meaningful*
The pectin-treatment interaction is
caused by a lesser amount of sediment in th© pectindipped samples at th® 0$ pectin level when compared
tsith the pectin in sirup samples whereas th© reverse
is true at the other pectin levels.
The treatment-
calcium interaction is due to sediment decreasing uith
added calcium in the dipped samples and increasing with
added calcium in the samples with pectin in the sirup.
Efeither interaction is caused by differences
bete©en calcium lactate and calcium chloride.
Experiment III?
i
Pectin Ssteraae- Treatment
The aignifleant factors are listed in Table 11.
Table 11
Analysis of farianc©
Factor
Mean
square
Appearance
pectin esterase
2.162
Flavor
calcium-P.E. interaction 2.40713
Density
pectin esterase
0.00665
Soluble solids
calcium-P.E. interaction 9.165
Shearing strength
calcium-P.E. interaction 16.035
Sediment
pectin esterase
0.05455
P
Degrees of
freedom
2.672
2 & 126
4.4043
4 & 241
3.482
2 & 22
6.794
4 & 18
2.517
4 & 18
6.395
2 & 22
32
Treatment with 0<»02ji and 0*04% pectin ©sterase
improved appearanc© over samples trlth 0-0^ pectin
esterase and the 0,02^ level was better than the 0*04$
level.
The mean scores of the three levels ar© given
in Table 12.
fabl© 12
Mean Appearance Scores
Treatment
Mean scorQ
0»OG$ pectin esteras©
0.0^ pectin esteras©
0.04^ pectin esterase
4*67
5*07
4.,.72
fh© ealeiiua-pectin esteraso interaction for
flavor appears to result nainly from a poor flavor for
the treatment combination with 0,00^ calcium and 0.04$
pectin esteras© as contrasted with the other pectin
esteras© levels where 0.00$ calcium gives the best
flavor,
fhis effect cannot be attributed to the use
of either calcium lactat® or calcium chloride.
Treatment with pectin esterase reduces density
as the samples with no enzyme treatment had a density
of 1.05 and those with enzyme treatment had a density
of 1.01.
There was no difference between the two pectin
esteras© levels.
This change in density with pectin
esterase does not show up in the soluble solids determination*
However, that may be due to a pectin esterase-
calcium interaction, probably caused by<the highest
S3
soluble solids contents occurring at 0.05^ calcium at
th© 0.02^ and the 0.04$ pectin esterase levels, while
at the 0.00$ pectin esterase level soluble solids decrease
uith increasing calciiira concentration,
fhe shearing
strength interaction is du© to similar causes, but
neither of these interactions have any particular meaning nor ar® thej du© to differences between calcium
chloride and calcium lactate.
Pectin esterase was found to reduce sediment,
but there was no difference between 0*02$ and 0.04$
©nsjfae..
Th® treatment with no enapa© contained 0.96^
sediment and th© pectin esterase treated samples contained 0.72$ sediment.
SUlMikHT AID COHCLUSIOHS
Although the total crop of freestone peaches
in the United States is greater than the total crop of
clingstone peaches, clingstone varieties constitute the
principle canning peach*
One of the reasons for this
is that although freestones possess a generally superior
flavor, they hecoa© ragged and frayed uhen canned and
thereby less acceptable to a consuming public accustomed
to the smooth appearance of clingstones.
Several prepaeking treatments have overcome
problems of a similar nature both for other fruits and
frozen peaches.
This project was designed to determine
the effects of some of these treatments and their logical
extensions on freestone peaches.
Accordingly, Blborta
peaches1 were obtained and given three general types of
treatments, calcium treatment, lot? methosyl pectin
treatment and pectin esterase treatment, prior to pack>
lag.
The second two types of treatment also included
the use of calcium salts.
To evaluate the effects of the treatments,
appoaranee, flavor and texture were lietermined organoleptically,. and density of the fruit, soluble solids
in the sirup, shearing strength of th© pieces and
sodlment in th© sirup were measured.
These factors were
35
evaluated statistically to tost the general hypoth@s©s
that th© various treatments would result in Improved
appearance, that they would reduce th© amount of sediment in th© airup and that they would causa no harmful
effects on flavor*
Regarding the first hypothesis, none of th©
treatiaents resulted in any great improvement in appearance over the samples having no treatment.
The us© of
calcium salts alon© does not affect appearance nor do
they hav© any helping effect when used in combination
with pectin esterase treatment*
fh@n used with low
methoxyl pectin, caleium- improves appearance over pectin
treatment alone, but th© latter has a d©trira©ntal effect
on appearance, som© of which is due to gelation.
Of
all the treatments only pectin ©steras© improved appearance and th©n only slightly.
The amount of sediment in th© sirup ims reduced
by the washing action of dip treatments and additionally
by pectin ©st©r©s© treatment.
In th© latter cas© this
paralleled an iiaprovement in appearance •
Calcium treatments containing over 0,05$
fealcium lmpair©d flavor except wher© calcium was used
In conjunction with pectin esterase treatment and
there 0.10$ ealeiuo did not harm flavor.
Also, calcium
lactat© in amounts over 0.05$ calcium is not as detrimental to flavor as is calcium chlorid© on an ©quliral©nt
26
calcium basis.
Lot? methoxyl pectin added to the sirup
2?©aulted in a poor flavor, but this effect ms lessened
through application by dipping for 10 aainutea and pMor
treatment for ten minutes with calcium.
Concerning the effects of secondary interest,
texture changes ^er© too slight to bo measureabl© organol®ptically.
However, calcium Xactat® was found to
increase shearing .strength more than did caleium chloride,
and both salts gave an increase over no treatmsnt.
Low
isethosyl pectia applied in the sirup Silso Increased
shearing stlength«
Solubl© solids and density appear to have
parallel differences with the latter showing the most
change.
M might -be expected,, dipping treatments
reduce density, and in addition, pectin esterase treatment reduces density.
Ho significant changes in density
were noted for low laethoxyl pectin treatment, although
changes there may have been obscured by Interaction of
calcium and pectin to form & gel.
It seemsasf®, therefore, to state that none
of the treatments investigated have enough practical
■vralu© to recomraend their cosaraercial us© on canned
freestone peaches as a saeans to improve, appearance.
3?
BIBLIOGRAPHY
1»
Appleraan, G. 0* and G. M. Conrad. The pectie
constituents of tosmtoes* College Park,
University of Elaryland, 1927. 16p.
(Maryland. Agricultural experiment station.
Station tmll©tin 291)
2.
Bengtsson, Kj'ell and Erie Helm. Principles of tast©
' testing* Waller stein laboratory cosamunicationa
9:171-180. 1946.
3.
Betz^-'X. B* and C* A* Holl. Totals-hardness determination by direct colorimetric titration.
^btrnal of th© American water works' association
•42,;49-S®* January, 1950*,
4.
Boggs., Mildred M. and Helen L. Hanson. Analysis
of foods by sensory difference tests. In
Advances to food research* ¥ol* 2* lew York,
Academic, 1949. pp.219-258.
5.
Bonner, Jasaas. Plant biochemistry.
demic, 1950. 537p.
.-■■..-.
6*
Buck* R. B*, G* L. Baker and 1*. P.* Sottern.
Pectinates improve frozen frait. Food industries 16t114*115,124. 1944*
7.
CaldErell, Joseph S. ®t ai* Factors 'in determining
suitability for dehydration in whit© potatoes.
The canner 99:26-34* June 3, 1944*
8;
Daw son,, Elsie H* and Betsy L* Harris (eds.) Sensory
methods for iaeasoring differences in food
quality* Washington, Govt* printing office,
1951. 134p. (U. S* Dept* of agrieulture*
Agricultural information bulletin no. 34)
9*
Isselen, William B. Jr., W. Hart and G. R. Fellers.
Firmness in froson sliced apples. Quick frozen
foods 9 s II. Deceaber, .;1946*
10*
Fisher, Eonald A. and Frank Yates* Statistical tables
biological, agricultural and medical research.
London, Oliver and Boyd, 1948* 112p.
11.
Grab, E. G. Jr*, J. B, Wegener and Beverly H. Baer.
Firming stratrberries before freezing. Pood
packer 29:39-43. Noventoer, 1948*
Mew York, Aca-
ss
12.
Hans en, llm©r* Effect of ©thylen© on certain chemical changes associated tJlth th© ripening of
p©ars. Plant physiologj 14:245-161* 1939.
13•
H©lm, Eric and Birg©r Troll©.. Selection of a
tast© panal. Wallersteln laboratory coimimlcations 9J181-194. 1946.
14.
Hills, Claxad© H.,, Gharl©s S-» M©v£n and £!Iargar©t E.
S©ll©r. Filming appl© slices. Fruit products
journal 26s356-362. 1947.
15.
lolgat®, K.©nn©th and Z.- I. fert&sa. The coaparativ©
usefulness of earned and frozen appl© slices.
Fruit products journal 28s37-38,42* 1948.
16.
Jacohs,-Charles S. ©d. Cannad peach output cut
by smaller crops in 1950. Western eanner and
-packer 43;.111~X14. Hay 25, 1951.
17.
K©rt©sg^ Z. I. ' Effect of caleiua on canned toiaatoes.
fh© eanner 88:14*15* May 20, 1939.
i8»
> ♦ The pecti© substances.
Int©rseXenc®# 1951« 628p.
U©u York,
3-9» ...^..u---—--*----. an^ Joseph D* Laconti* Penetration
of calciumf into canned whole tomatoes. The
eanner 92s 2.1^13. February 8, 1941.
•20.
Kilby, Irvin and H. D. Bwmm* Pretr©ati©nt of
frozen apples for baking. Proceedings of
th© Aaerican society for horticultural sci©nc©«
53:188-192. 1949.
21.
JCraxoerj. Aaihud' et all. lew shear press predicts
quality of canned limas* Food ©nginesrinff
23*112*113^187* Apil 1951*
22.
Laeonti, Joseph D. and E. I. K©rt©sz. Identification of calcium pectat© as th© tissue firming
compound foriaad by treatment of tomatoes with
calcium, chloride.. Food research 6:499-508.
1941.
23.
Li, J©rom© C. B. An outline of th© first course
in statistics. Unpublished notes, Oregon State
College. 136p.
24*
EteOanuaan, Kuth B*, Martha S. Pittman and L. A.
Wilhela. fh© odor and flavor of ©ggs* Poultry
science 13:95-101. 1934.
39
25*
Overman, todrea and Jeyorae C. R« Li* Dependability
of food judges as indicated by an analysis
of scores of a food-tasting pan©!* Food research
13*441-449+ 1948*
26•
Poi7ers:j John J. and William B* Esselen Jr.. The
use of calcium salts in freezing 13cIntosh
apples* Fruit products Journal 25s200-202.
1946*
27*
Siegal^ Ifeuz-ice.' Coanaefcial canning of tomatoes
i?ith an added trace of calcium chloride.'
Canning ag© 22?42*»>44* 1941 •
28*
* The effect of calciua salts in
canning toaiatoes* The canner 90fl2-15.
December 16s 193©*'
29•
.• Meir calcium compound for fixming
tomioe"s""iln canning. Canning age 24s92-93.
1943.
30.
Sn®decor, George W. Statistical methods. Ames,.
Iowa, lorn State College, 1946* 485p0
31.
U. S* Production and marketing administration*
United States standards for grades of canned
freestone peaches.' Washingtonj, U* S. Dept.
of agriculture^- June 5, 1942.• 9p.
32,
33,
United States
standards for grades of canned yellow clingstone peaches. Washington, Production and
"aarketing administration, June 5, 1942. 9p.
Rhite* W.1 Harold. Deyelopaent of rancidity in
amoked and unsmoked Wiltshire bacon during
storage. Canadian Journal of research^
section P 22:97^118. 1944*
APPEIDIX
40
APPMDXX
Arrangement of Samples for App©arano© Scoring
Tost
Sample Ho.
1
2
3
4
S
6
7
8
9
10
11
12
13
14
1
2
3
4
5
6
01
LI
0S2
L2
OSO
GB2
CM
CS2
01
0D0
L2
LSI
L4
CS2
C2
GSO
C4
0BO
OBI
LB1
0B2
CB2
OSO
L5
0S1
01
GSO
C2
OAO
L5
OBO
L4
CA1
L3
LB1
L2
LA2
LI
CB2
OSO
LBO
0D2
eso
1,5
080
LB1
OAl
0D0
LSI
L42
LDO
OAO
LD2
031
L4
0D1
L5
G5
C2
C4
C3
LD2
CA1
LI
C3
0S2
LDO
LA 2
L3
C5
GDI
OAO
0S2
CS2
0S1
LD2
0D1
LSI
CS
CD1
C4
ODO
C3
0D2
41
Score Sheet for Appearance Judging
Test
Date
Baiae
SAMPLE
1
2
3
4
5
• 6
SCORE
5
Score sample from
1 - 9 on this basis:
1
2
3
4
5
6
7
8
9
-
very poor
poor
fairly poor
inferior
acceptable
fair
fairly good
good
very good
7
3
9
10
11
12
13
14
15
Better samples should
be sraoother, less ragged.
and have a lesser amount
of sediment in the sirup.
42.
Tabulation of Data
Appearance Scores
Replicati on
2
1
Treatment
JL
OX
LI
L2
L3
JA
L5
02
G3
G4
5
4
5
5
5
4
5
5'
3
3
5
7
2
3
3
3
1
3
3
5
5
4
7
4
6
§
4
6
ce
om
cm
OSl
LSI
0D2
LD2
0S2
CS2
0D0
WO
OSO
CSO
0A0
CA1
LA2
OBO
LB1
CB2
Judg©
W X Y
Judge
W X Y
5
4
4
5
5
4
4
5
6
2
3
4
4
5
3
4
2
4
4
4
5
6
4
5
7
5
5
5
5
4
3
4
3
5
6
5
5
5
2.
5
3
6
2
6
2
3
5
4
5
8
7
6
8
4
5
7
5
7
3
5
5
55
6
5
3
4
•6
4
3
3
4
1
2
5
5
5
3
4
4
6
5
5
6
5
5
3
6
3
4
4
4
4
4
3
5
2
4
2
3
1
4
4
5
5
5
4
5
5
4
5
5
6
4
3
5
3
5
4
4
4
4
3
4
3
3
3
2
3
3
4
5
5
4
7
4
5
5
4
3
5
5
4
4
5
4
4
6
5
3
5
3
4
4
4
4
3
3
4
6
5
5
5
5
4
6
6
4
5
4
4
5
6
5
5
5
6
2
4
3
3
5
'3
3
3
3
5
6
5
4
5
6
5
§
3
4
4
S
5
5
5
6
2
5
3
3
3
3
4
2
2
5
5
5
3
7
5
5
&
5
5 5
3 A.
Z
5
5
4
4
5
4
5
6
5
4
4
3
5
4
4
4
3
3
5
5
5
5
5
5
4
5
5
4
3
Judg®
JLJL X Y
5 s
4 4
3 3
3 4
5 4
5 5
5 4
5 5
5 5
4 4
4 4
4' 4
3 4
4 4
4 3
4 4
3 3
3 2
3 4
5 4
5 5
4 5
6 5
5 4
3 5
4 •5
3 4
5 5
5
4
4
4
5
4
6
4
5
4
4
5
3
4
3
4
3
2
4
4
5
6
5
5
4
4
5
4
5
7
3
6
6
5
6
5
4
3
3
5
3
3
3
4
2
1
4
4
5
5
4
5
5
4
5
5
Z
5
4
4
5
4
4
5
4
4
S
4
4
4
4
4
4
4
2
4
4
5
5
5
4
4
5
5
5
45
Arrangement of Samples for Flavor
and Textur©-- Evaluation
Saraplo
Test
A
B
0
D
E
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
L3
C3
&D2
CS
03
LSI
LOO
IB1
02
CA1
CDX
0S2
OBO
01
03
LA2
0B2
OBO
L2
LI
LBl
L2
0D1
04
OBO
CA1
L4
04
L2
CSO
OAO
01
03
LSI
CSO
OAO
L3
OSS
CD1
ODO
CA1
L4
05
OSl
LDO
LBl
OBI
04
LD2
CSO
20
21
22
23
24
25
20
27
28
29
30
131
L4 .
0D1
0S1
L3
M2
L2-
04
0D2
cso
0B0
LI
04
mo
QS2
Gkl
L2
02
0S1
CB2
GA1
LI
0S1
LD2
0D0
0A0
cm.
CB2
0D1
OAO
04
LSI
CSO
om
LBl
L4 '
01 ,
L3
05
LSI
CB2
CA1
01
0D1
0D2
ODX
LSI
'
LBO
LA2
LI
05
0S1
ODO
eso
CB2 ■
OAO
01
OBI
0D2
0S2
OBO
L3
05
LSI
0S2
LA2
L4
01
03
0D2
LDO
LA2
. L3
05
GDI
0D2
OBQ
L2 .
03
0I>1
GB2
M2
LI
02
0D2
LDO
OAO
ODO
02.
OSl
0S2
LBl
L4
02
LD2
ODO
LD2
LI
02
LD2
44
Instructions to Flavor and Texture Judges
Taste Testing of Peaches
These peaches have been subjected to several
treatments designed to improve their appearance by
increasing the firmness of the tissue and reducing the
amount of sediment in the sirup»
It is now desired to
determine what, if any, effect the treatments have had
on the flavor and texture of the peaches.
The tasting will be done in room 211 Monday
through Friday until the tests are completed*
Samples
will be set out at all times during the day, and you
are asked to go in at some time during each day and
taste*
The success of the taste testing uill depend to
a large extent on your tasting every set of samples and
if it is necessary for you to miss a test, please arrange
to make it up later*
When taste testing, you will be presented with
five samples in cups labeled A, B, C, D, and B*
You are
to taste these samples and rank them in order of your
preference for flavor from one to five, the best sample
being given the rank of one*
Also, rank the samples
for texture giving the firmest sample the rank of one*
If any samples are undesirable, please say so under
comments*
Do not give any two samples the same rank,
as this will make your results useless*
If two or more
I
II
I
t I 1 I
i i i
i » t s
t
i
I
I I I
I I
9f
t
t i i i i i
i i i
»
t
OOOOOOOOOOOOOOOOOOOOOOOOO
0>*>s^o-^^-'^|!'O1■>3^)a>o^lO«a1^^O1O»«f»HO1C«MO^^^^-•
o^-*HOooHO!l->^<oo^wo30'Oc/lC3>Hwmwo>M^^^^
eicnw^oo'OO^^^c«^o^03030&3*>C!8cnol^^o90<ROOW
OOOOOOOOOOOOOOOOOOOOOOOOO
©W*>Qt^MN»-'C£©M->aMO3Oi>-'-"3NCntOH<0OlMM
o«J»-Jwo*03010Ja>tow©^^oao»<3f>o>^^o^01o>to. oooo
oo0lK)^^tooo»o>oa^^OlO^^^#•ci>^^oo^o*»coocno
till I
II
III
I I I
OOOOOOOOOOOOOOOOOOOOOOOOO
O3Mt»'i5!>OOCflWOCBO©CWN>0>6>*!'>OlN>©tOOK)&>.
roWQ-<a©ro<ft&DO©K>IO0S«<S&aO3<0HO3l'"3©O*O3-'3«0
O£OOO&iOit^©OO)O>(^(^0)EO&iOOl{OOiOIOtO6>@>
►S!S'WH£OOM030«H,<OlOK)^WOSO«OCi30M8-'Ol-«30f{S'
-aO9O>-4CDWCDODO>!&>->3Oll~3O3l-a(BO»O>OM«O0>©O(S<0
O0>0»CSJC3O0»Wi0>O0>OO©iOC^0>OOOC«0aO€^0>
I
lit
i i i i « ♦
t
oooooooooo
ooooooooooooooo
o^^eoH|W'<!HOOOllHO!WH{^w©0'-3t^^^rot^aI^^
CflOW<Q©'>3&roO0>l-J-3Oa>-»3Cf3OVO0i0»O3W«0<P<J
o>ooo3*>Oi!^^oo#>oe'C^OiO&^woo^t^^^ocJO©s
OOOOOOOOOOOOOOOOOOOOOOOOO
it
^-*o^^H|otolo^-'<sa-^HOoo&^ooM-ao3K)^oo0>o^^
OJCF3aij-'O3-^ooiO5»^ocjiooDOOO0>*>oso-3o«oieO'Nj
o^^OOK)0>o wo>cs o©> o©o w
&>ca O0>&3 W(»0>
OOOOOOOOOOOOOOOOMOOOOOOHO
I I I I I I
I
I
i I 1 I I f
t
I
O O O © OOOOOOOOOOOOOOOOOOOOO
O><3><0OOf£>rON>s^?0MCO-3«©tOWW©OtOG3l-»Cf3OM
O)Olo>ooMef5©M^^^<o•N3oo^o^<Joto^ocoeoa>^0o>
Mrft»o»ooo'^^ocrsol€P003oooo>oooo>wo>o>o>
*>f-'OlDO£OWCOOH,tOCt9H03H£OC003030Ht-JOta»(S*»
WOW«)OOe>0»©>»3C30>00>eO&303COJOOO>CSO>030
&3otoooo*>&D
€D^3©J&9cnoeoo>o»c^>
oio*>oo
i i i
i t
«ii
tit i
i i
OOOOOOOOHOOOOOOOOOOOOOOOO
OHOt-toot^oooiHor^ooooooa^fc-^t*©
K>H'o^^^'oooo^^^^^^M^-'^-»l-'
H
©
"fl
fed
m
to
js»
i
ct-
©
©
to
o
o
»s
O
p>
■4
®
u
o
o
03
13
©
«
O
M
«i
A
47
O^OOOOOOtOcO
to O to ?9
tOOlOOJlOOOlOO
OOeOOOOJOOJCvi&-OiOOtOOH©<9eO'*tOOlOiOJOOJ
Ot9tOOOC>HOSHe-tOOOtOOHHt0060t>oa(M«*&OOOOOOOOOOOOOOOr-IOOOOOOOOO
I
I I
11
I I I
I
t I
OOQWOJiO^tODJtOCsJOiiOUS^OOOiOtOO^lOOO
O O 00 «9 &} H CO CO SO CO tO CO 00 O COOOOr-irfOcOOJCOO
O O U) <# O "^t H H HO »-< si" tO «-< E- JO r^J O O «* ^ OJ OJ H 10 «)
ooooooooooooooooooooooooo
i i
i i * v
t
t iit
««OOJQc9cOOtO5OO®<OOOi!0*96OtO^OOtOO<*tO
t- CO K> Q t&Oi ©a3CJHesi40©01C*ja>CQ05<9H<>S«OQ<OiH
WeOCa03H^01l!OHHa3rtfH03HlOOHW«HC-tOiHli5^
o o oI o» DO
oI oI o oI oI o o oooooooooooo
t
I I I
I I
eO O GO >tQ «0 tQ ftO feO tO'O to O O O <0 to O (0 tO Q <0 IO to tQ (0
oto-c»to£>-oo>oi'*H'^o£«>e-i>i>'r-it«-tortr>ojNcoe«
»>Mfr|iOC^E0H«!'^iH<*O'^-^03e^H03HH0JlHr*IO<M
ooooooopopoopoobooooooooo
I
I
t I I t
I I
COOeOOSOtOOtOCVJ to £0 lO tO^O CO"SO «o o to 01 o to C*J to
OJOdJtOOiOH^-tOtStOOIOSlOWOtOOCOKIO^tOOO
OOJH^03lO«H03^tO«OHIH40COtOr4HOHO^iHO
«•
.•
*
-*
•
•
• ■ ■♦
•
•
ooooooooooooooooooooooooo
lit
III
I
»
I
I I I
'»
6=*
u6$
»•■.»•..*•.*-•»»••»
III
1
II t
HHr4r-«03030iOQOOHOa OH oi
rHH03cOii»(MtO'5l«lOAft0303QQ9303Sa<^«4<
OiJ^(-3^OO0OO0O>4Oa0O0i-30Oi-3 O i^O
OiO'*OtOO®lOtOOtOtOOtOO«)GX"*t0010 0Q01
OOi©iOt0 0 01COCOOlOCOCatOOO>OltOtOOOtOC»OOtO
"^^lOOlHl^OtOtOH^f^Olr^iMfr-OlOCOtOOOl^HlO
OOOOOOOOOOOOOOOOHOOOOOOOO
t
III
II
1
1
1
1
1
to O CO to to to «o eo to o to -^ O lO O O lO O 01 O lO o o a> to
to o so mto to r-t <o co 03 e~ ^o g^ at •<# to oj o to o> H *I< £>• oi coi
tHtOeO'^tOO'^OtOtOtO^^OOOSHOOlOl'sJ'ia^CfeO}
OOOOOOOOOOOOOOOOOOOOOOOOO
ii t
i i
til
I
lit
t i
•
tooEOcotocototoiotosooto^tooootocatoooto
0> O CO <M >£>*£>• ^ S CD CO CD U> lO «© fr- OOOCfctOeOHOCO
<H fl O Oi £- 03 OJ ^ H O H SO 03 Q CO E> O M H H «* tO H H O
o
©■
i
(D
u
64
00
s8»
m©
«H
«P
O
©
,
<3«QO<3»OOO<0sS«Qt0«!9,5S'|iO<0O©<fi>OtD,<4»<©O*0«0,*O'*
O3O<3*^a)COOCO©S>OOU3li5'q»©«OO3OO>lO«OtO«OJOC>-50©O>
49
6
p-SHOOOOHOOOOOOOOOOOOOOiHOOOOOO
(Mojoiojojojosojosoaoiojojojoiojojwoaoswwostoojojojce
t«E*OOI>eOE«"S>'e^Ofr-E>tOOtOe>-J>OB*tOe»-6iOtOeOOtO^I>
©
03
© C3
^-
•♦•♦•••'»•»*♦■ ■*••■•*
tOOOeit-SOOJiflEOOOS^SOeOHO^OOOOCO^OOO^t-ii^OseO
»♦•»••••«
eQ •Hi
OOJp-lfc-OO&»C5i0>OaS>-E^OCOHie»E>OCOO>S)(DO<Oe,-«£>«9e-C~
COEOEOOSO3 03OJ0303O303 6OO}eOO3O3eOO3^3OJO}tOOJWOJO10i!03
♦
O
r-J O
O 02
05
^»«
O
a
B
CO
©
rtOJeO^^SOcOJOOjJOrtOitO^HiOKOfflOJOtOtOOHHOC^^
OOf-IOOOOOOOOC5>0>0>OCaO>E-©OOJOO>00000
r4 r-* H! rt OS 03 OJ 03 O © © O O •-« OS © iH «N}
saoato^««>« poaogAQcooQAQ.cQtDQ«3;<a;4(£i.(QS)
c4 O O C> O O Q O *$ Q »4 O &> O M' O O © O i4 O P'O
Hr^rtrt.r4«-*rtH.r*4Hr4000i-tOOOC>HOr-IOHI-r4Hi-tr*!»
iHHoaco
O «4 ^1 s^l i