Analytical data on some common fruits

Abstract

18MONEY et a1.-ANALYTICAL DATA O F COMMON FRUITS panels regarded the blocks with desiccant after 12 months' storage a t 37" as equal in quality to those without desiccant after only z months (possibly 3, but no sample was taken at 3 months). In the case of uncompressed material, that with desiccant was shown still to be of good quality a t the end of the experimental period of 14 months a t 37O. The uncompressed product without desiccant remained a t this level of quality for only z (possibly 3) months. Against these prolongations of stored life must be set a reduction of about 5% in the loose material that can be packed into a can, and a reduction of 20% in the quantity of compressed material, and also the cost of the desiccant and its container, and the additional labour required for handling thc desiccant.

Reassessment of Some Fruit and Vegetable Pectin Levels

“…Calcium pectate contains 7.6% calcium, therefore calcium pectate yields would be from 5-10% higher than starting pectinic acid weights (Kertesz, 1951). Values from Money and Christian (1950) were quite similar, with a range from 0.42-1.32%, average 0.99%, as calcium pectate.…”

“…Value given in Campbell and Palmer: 0.59%. This value was cited by Kertesz, from the work of Money and Christian (1950).…”

“…For example, Rouse (1953) reported pectin (as calcium pectate) in wet centrifuged pulp of four cultivars of oranges ranging from 1.5-2.5%. The pectin value cited by Kertesz for the edible portion of orange (0.86%) was incorrectly derived from the work of Money and Christian (1950). An examination of the original reference shows the value was for bitter oranges.…”

“…These values appeared in Kertesz as ranges for fresh weight pectin values from five samples of blackberries, but were expressed as pectic acid rather than calcium pectate, as indicated by Campbell and Palmer and by Zilversmit. A more extensive study of 30 samples of established cultivars reported calcium pectate from 0.40 to 1.19%, average 0.63% (Money and Christian, 1950).…”

“…The same table gave the ranges in pectic acid content for eating apples as 0.71-0.93%, and for cooking apples, 0.84-1.60%. A more extensive compilation of pectin content analyses in apples was given by Money and Christian (1950), who reported a range of 0.14-0.96% (average 0.53%) pectin as calcium pectate in 58 samples of eating apples, and a range of 0.19-0.79% (average 0.55%) in 40 samples of cooking apples. Later reports of calcium pectate levels ranged from 0.63-1.15 (average 0.79%) in nine cultivars of apples from India (Gautam et al, 1986), and from 0.32-0.72% in seven cultivars from Japan (Kawabata and Sawayama, 1974a).…”