. Cranberries; : the national cranberry magazine. Cranberries. Table I shows that there was no underweight problem with the samples at the packing house as shown by the fact that the pack- ages weighed over grams, which is the equivalent of one pound. Most shippers pack ap- proximately % of an ounce (21 grams) over one pound to allow for loss of weight in shipment. The' average percentage of unus- able berries for all packing house samples was percent. A few weak lots shipped near the holi- day period raised the average, which otherwise might have been nearer the 3 percent level. Tab
. Cranberries; : the national cranberry magazine. Cranberries. Table I shows that there was no underweight problem with the samples at the packing house as shown by the fact that the pack- ages weighed over grams, which is the equivalent of one pound. Most shippers pack ap- proximately % of an ounce (21 grams) over one pound to allow for loss of weight in shipment. The' average percentage of unus- able berries for all packing house samples was percent. A few weak lots shipped near the holi- day period raised the average, which otherwise might have been nearer the 3 percent level. Table II shows that there was a definite underweight problem of the packages in retail stores with the Early Black and Searls var- ieties. Early Blacks had the highest percent of unusable ber- ries, namely percent. A few samples of Wisconsin Searls were collected and anslyzed as a mat- ter of interest. The average per- centage of unusable berries per sample for all retail samples was percent. This figure repre- sents an increase of nearly six times that found at the packing- house. The most significant feature of the study was the effect of refrigeration on the shelf life of fresh cranberries. Table III shows that complete refrigeration in re- tail stores reduced losses 50 per- cent. A similar study made m 1956 indicated approximately the same results. Based on this in- formation, plus some additional storage data, a leaflet was pre- pared by the Cranberry Institute suggesting that fresh cranberries be displayed on refrigerated racks, and that unopened cases be stored at temperatures of 35 to 45 de- grees F. Copies of this leaflet were enclosed with each master carton of cranberries shipped dur- ing the last two seasons. Methods—1956, 1957 For these studies, coded or tag- ged lots of hemes were used in order to obtain more information about the effect of on the shelf life of fresh cran- berries. A system of : packages and master cartons was
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