VF145‐7879 variety of tomatoes were commercially machine harvested at three maturity levels which were 12 days and 7 days before the field was to be customarily harvested, and again when the field was harvested for delivery to the processor. The effects of transportation, storage and a simulated commercial wash were measured in terms of wholeness, several degrees of damage, and loss by weight for each of the maturity levels. Tomatoes harvested at the regular time showed greater losses and deterioration of condition than those harvested earlier. The percentage of tomatoes with visible locules (exposed seed cavity) determined before washing was found to be a useful measure for predicting the percentage weight loss through washing. The percentages of tomatoes with visible loculcs measured after washing were found to be indicators of the condition of VF145‐7879 tomatoes for processing.

Tomatoes of VF145‐7879 variety were commercially machineharvested at three levels of ripeness. The effects of commercial handling in 1/2‐ton‐bin units were measured in terms of damage and loss by weight. Tomato lots differing in damage and weight loss were made into concentrates which were remanufactured into standardized catsup. As the amount of tomatoes with visible locules and major damage increased, weight losses were higher, recovery of tomatoes suitable for peeling was lower, and less catsup was produced per ton of harvested tomatoes. Peeling losses increased from 15.1% on undamaged tomatoes to 50.7% on tomatoes with exposed seed locules. Damage influenced the final pH and acidity of the canned peeled tomatoes, and significantly related to changes in the solids, serum viscosity, microbiological quality, and yield of standardized catsup produced from the respective loads of tomatoes.

Whole Bartlett pears at the optimum stage of ripeness were processed into puree using an enclosed system which facilitated the inactivation of enzymes, the separation of skins, seeds and fibers, and the capturing of pear volatiles which would be lost in conventional open systems. When added back, the captured essence significantly enhanced the flavor of the puree. Purees containing 50% inherent essence add back were more acceptable than purees which contained 0 or 100%. Using whole pears in a bulk system yielded 77% more pear puree than the system in which pears were peeled and cored before processing. Flavor differences between canned purees prepared in open and closed systems were readily detectable. More flavor and better color were observed in purees canned without than with sucrose. Little flavor difference was observed between purees processed by aseptic and hot-filling methods. No significant flavor losses occurred in the canned purees during the first year of storage.