. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE ffiDEHIMIOFAffldM No. 241 Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief June 14, 1915. STUDIES ON FRUIT JUICES. By H. C. Gore, Chemist in Charge, Fruit and Vegetable Utilization Laboratory. INTRODUCTION. The studies described in this bulletin were made with a view of finding methods for the preparation of juices from such fruits as the strawberry, blackberry, pineapple, orange, and lemon, which are less well known as sources of juice than the grape and apple. The work was directed to
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE ffiDEHIMIOFAffldM No. 241 Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief June 14, 1915. STUDIES ON FRUIT JUICES. By H. C. Gore, Chemist in Charge, Fruit and Vegetable Utilization Laboratory. INTRODUCTION. The studies described in this bulletin were made with a view of finding methods for the preparation of juices from such fruits as the strawberry, blackberry, pineapple, orange, and lemon, which are less well known as sources of juice than the grape and apple. The work was directed toward the preparation of juices of well known varieties of fruit likely to be produced in quantities which would leave a surplus beyond the market demand for them as fresh fruit. The actual fruit used wherever practicable was that produced under typical conditions in localities where it is grown extensively. While final determination of the value of all the methods has not been made, the results of the studies are published in the belief that they will be useful to those giving attention to this neglected field of fruit conservation, and in the hope that they may stimulate others to develop methods which will make much fruit that is now wasted of commercial value to growers and a source of food to the people. The work was taken up at the suggestion of Mr. W. A. Taylor, of the Bureau of Plant Industry, and has been continued during the past four years in cooperation with him and with Mr. A. V. Stuben- rauch, formerly of that bureau. The variety of fruit and the locality were selected by Mr. Taylor or Mr. Stubenrauch. The experiments developed the fact that ordinary methods of sterilizing fruit juices by heat could be successfully applied to but a limited number of the special fruits such as the black raspberry, blackberry, black currant, sour cherry, and peach. In the case of the juices of the strawberry, red raspberry, red currant, pineapple, and the citrus fruits, as well as ap
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