Year: 1959
Type: article
Abstract: '· ., ·. The procedure for studying the effects of salt and salting methods on the firmness of canned tomatoes lvas carried on in the same manner this year as last year. The tomatoes Here packed in fruit enamel cans and filled as full as practical for further processing. After they tvere filled the salt c,.ras added before juicing. The cans were then filled Hith juice and the vacuum obtained in three different manners: exhaust, steam flow, and a combination of steam flocv and exhaust. The tomatoes were then cooked in a still retort at 21Lr°F. for 20 minutes. Table 1 and 2 present the condensed summary of this year's tomato salting data. In studying the data it first appears as though there are very few variations; but on closer examination definite conclusions can be drawn. For example: Table 1 lists average figures for varieties by salt treatment. In studying this data it can be seen that the drained vveight scores are all very high. That is, in the tcp Fancy classification. As will be explained later, this is not a good practice from the processors viecv point unless the other attributes of quality (color, wholeness, and absence of defects) are in the same classification. To further illustrate this point with the exception of Rutgers and the first 2 harvests of Franklin F2 and Hoytville No. 5 all of the average scores for color are in the grade B classification. This is a limiting rule as far as the total grade is concerned. Of course, this is only incidental to the salt and salting methods as reported on in this study. As far as wholeness is concerned cvi th respect to each of the varieties Foremost E-21 and Hisconsin 55 are the poorest bvo varieties. Both forms of calcium salt improve the Hholeness scores approximately 1 point. Of course, vrholeness is not a limiting factor unless it scores in grade C classification, 14 points or less. Ho1vever, the
Authors: W. D. Bash, Wilbur A. Gould
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W115466676