. The commercial freezing of fruit products. Frozen foods; Fruit. COMMERCIAL FREEZING OF FRUIT PRODUCTS 69 Loganberries, or other berries intended for wine, are often frozen by air blasts, in the baskets or crates in which they were picked. When frozen, the berries are broken apart, conveyed along inspection belts where defects and foreign matter are picked off, and then run into barrels, enamel-lined cans, or moisture-vapor-proof lined fiberboard boxes, usually holding 30 to 50 pounds. The cleaned berries are then returned to cold storage usually main- tained at about o° F. The product is fre
. The commercial freezing of fruit products. Frozen foods; Fruit. COMMERCIAL FREEZING OF FRUIT PRODUCTS 69 Loganberries, or other berries intended for wine, are often frozen by air blasts, in the baskets or crates in which they were picked. When frozen, the berries are broken apart, conveyed along inspection belts where defects and foreign matter are picked off, and then run into barrels, enamel-lined cans, or moisture-vapor-proof lined fiberboard boxes, usually holding 30 to 50 pounds. The cleaned berries are then returned to cold storage usually main- tained at about o° F. The product is free running, and sugar is never Fig. 16.—Inspecting cherries before filling containers. (Courtesy of Western Canner and Packer.) CHERRIES General Discussion and Varieties.—Cherry freezing has been of commercial importance in the eastern and northwestern states about equally as long as berry freezing. The most popular product has been the pitted sour varieties in institutional packages or barrels, for use in pies or preserves. The three major sour varieties suitable for freezing are Montmorency, English Morello, and Early Richmond, in that order (Tressler and Du Bois, 1940). Among the sub- acid varieties, Royal Duke, May Duke, and Reine Hortense have been rated high by the same authors. There has been considerable difference of opinion as to the quality of frozen sweet cherries, the chief difficulty being prevention of oxidation, but commercial freezing of this fruit has recently attained impor- tance in California. The following varieties have been found to produce ac- ceptable frozen products in our laboratory: Napoleon (Royal Ann), Bing Lambert, Black Republican, and Black Tartarian. Pitted Black Tartarians, frozen in slip-cover tin cans with a 4 : 1 sugar ratio, made better pie stock than. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may
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