The fact that vegetables which are to be preserved by quick freezing and freezer-locker storage should be subjected to a preliminary blanching or scalding process is generally recognized. This study was undertaken in order to compare the effects of hot-water and steam blanching as practiced in the home on the ascorbic acid content of snap beans and cauliflower. Determinations of ascorbic acid content were made during the preparation for freezing, after quick freezing, and at intervals during freezer-locker storage.Few studies have been published comparing hot-water and steam methods of blanching. Brown (1941) stated that hot water is a more effective blanching agent than steam because it separates the particles, reaches all surfaces, and has a high thermal capacity. He added that steam should be used for blanching vegetables that have extremely large surfaces exposed to leaching action. The effect of blanching prior to canning of fresh peas, broad beans, stringless and runner beans, carrots, potatoes, parsnips, sprouts, swedes, dried pea, and dried beans has been studied by Adam and Horner (1941). They reported the average retentions of ascorbic acid in all the vegetables tested as 72, 64, and 58 per cent for the one-, three-, and six-minute water blanch, respectively, and 75 per cent for the material blanched in steam for three minutes. Melnick, Hochberg, and Oser (1944) concluded that steam blanching is to be preferred for snap beans since the hot-water method resulted in a notable loss of soluble nutrients while the loss during steam blanching was not significant. Farrell and Fellers (1942) found that 33 per cent of the total ascorbic acid content of Bountiful snap beans was lost during preparation of the beans for freezer storage.No pertinent data have been found concerning the effect of blanching on the ascorbic acid content of cauliflower. EXPERIMENTAL PROCEDUREThe Stringless Black Valentine snap beans used in this study were grown under the supervision of the Department of Horticulture. Series of plantings were made in both 1942 and 1943 so that the snap beans This paper results from a study which was carried on for two years, 1942 and 1943. The data obtained in 1042 represent a portion of the thesis submitted by Janet L. Retzer to the Graduate School of the University of Illinois in partial fulfillment for the degree of Master of Bcienee.

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This study was undertaken in order to determine how the ascorbic acid content of cabbage was affected by different home procedures. There are many reports in the literature concerning the ascorbic acid content of cabbage, and several that deal with the effect of cooking and advance preparation on the amounts of ascorbic acid present.Freshly harvested cabbage has been found to contain varying amounts of ascorbic acid. Burrell, Brown, and Ebright (1940) determined the amounts of ascorbic acid in 30 varieties and strains of cabbage, obtaining an average figure of 1.002 milligrams of ascorbic acid per gram of cabbage. The 10 highest varieties and strains gave an average of 1.529, while the average for the 10 lowest was 0.592. For small-headed cabbage Floyd and Fraps (1939) report an average value of 130 milligrams for 100 grams. Mayfield and Richardson (1940) found that Danish Ballhead cabbage, harvested in the latter part of October, contained 0.63 milligram of ascorbic acid per gram. Murphy (1942) determined the ascorbic acid content of four varieties of cabbage, which were all grown in four localities, and found that the values varied from approximately 22 to 138 milligrams per 100 grams. A range from 0.31 to 0.44 milligram per gram in nine samples of freshly cut cabbage was reported by Pederson, Mack, and Athawes (1939). Ranganathan (1935) obtained values of 132.6 milligrams per cent of ascorbic acid for the fresh inner leaves of cabbage, and 125.8 for the fresh outer leaves. Tressler, Mack, and Eing (1936) reported a n average value of 0.31 milligram of ascorbic acid per gram for four varieties of cabbage which they studied. Could, Tressler, and King (1936) determined the ascorbic acid content of three varieties of summer cabbage. and three of the fall type j the average values were 0.55 and 0.29 milligram per gram, respectively.The loss of ascorbic acid on cooking cabbage has been of interest for several years, and in general, the losses reported are rather high. Delf (1918) heated cabbage at various temperatures and obtained a 70-per cent loss when it was cooked at 90 to 100°C.(194 to 212'F.) for 20 minutes. Eddy. Shelow, Pease, Richer, and Watkins (1923) stated tbar cooking cabbage by either the open-kettle method o r the pressure-cooker process caused destruction of vitamin C which was slightly less than 95 per cent of the total. This amount represented the loss caused by heat and by extraction. JarnssoKa (1935) found that approximately 80 per 'Work undertaken as p a r t of the National Cooperatire Eapeiiment Station Projwon ('Conservation of Nutritive Values of Foods."

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This study was undertaken in order to determine how the ascorbic acid content of potatoes was affected by different home procedures. There are numerous reports in the literature concerning the ascorbic acid content of potatoes and several that deal with the effects of advance preparation, of cooking, and of holding the cooked product on the amounts of ascorbic acid present. No attempt has been made here to review all the articles that have been published on these subjects.Values for the ascorbic acid content of potatoes reported by Bessey (1938b), Harris andOlliver (1942), andChappell (1940) show that the amount found depends to a great extent upon whether the potatoes under examination have been freshly dug or whether they have been stored. Clagett and Tottingham (1941) studied the ascorbic acid content of different varieties of potatoes$ Chippewa potatoes which had been in cold storage for 12 to 14 weeks after harvesting contained from 7.6 to 8.5 milligrams per 100 grams, while Cobbler potatoes under the same storage conditions contained from 9.6 to 13.5 milligrams per 100 grams. Reedman and McHenry (1938) obtained values of 31.4 and 20.7 milligrams per 100 grams for Irish Cobbler potatoes which had been stored six weeks and five months, respectively.A few studies have been made on the effect of advance preparation on the ascorbic acid content of potatoes. Wachholder, Heidinger, Grieben, and Kohler (1937-1938) reported a loss of 25 per cent in the ascorbic acid content of peeled potatoes which were boiled in salted water and a loss of 26 per cent in one instance when peeled potatoes were allowed to stand for 24 hours in water before boiling. Richardson and Mayfield (1943) found that, while potatoes which had been soaked in salt water for four hours contained more ascorbic acid after boiling and after cooking in a pressure saucepan than those which had not been soaked, potatoes which were alIowed to stand in fresh' water showed greater losses when cooked. Negligible losses in the ascorbic acid content of potatoes which had been peeled, cut in pieces, and soaked in water for 24 hours, were reported by Lauersen and Orth (1942).There is a wide range not only in the values reported for the ascorbic acid content of potatoes cooked by different procedures but even in the amounts of change in the ascorbic acid content produced by one cooking method. Results of the effect of baking show the greatest variation. Esselen, Lyons, and Fellers (1942) found an average loss of 49 per cent in the ascorbic acid content when eight potatoes of each of eight varieties ' Work undertaken aa part of the National Cooperative Experiment Station Project on ' Conservation of Nutritive Values of Foods. ' ' 72 EFFECT HOME -PRACTICES ON ASCORBIC ACID CONTENT POTATOES 73were baked. Losses ranging from 19 to 59 per cent were reported by Olliver (1941) while Richardson, Davis, and Mayfield (1937) obtained a @in of 41 per cent and a loss of two per cent for two varieties of potatoes. Rolf (1940) baked Irish Cobbler potatoes to an internal tempe...