Soursop, tamarind, and blended tamarind-soursop soft drinks were prepared by dispersing the desired amount of fruit pulp in water and adjusting the soluble-solids concentration to the corresponding Brix level. The drinks then were pasteurized in a short-time pasteurizer at 185° F, canned in 7 1/2-ounce plain tin containers, cooled under water, air-dried, and finally stored at 85° F. For soursop drinks, levels of 10- to 15-percent fruit-pulp content were dried at a 15° Brix soluble-solids concentration; and for tamarind, levels of 9- to 12-percent pulp with the soluble solids adjusted at 21.5° Brix. In the case of blended drinks, the fruit pulp contents were varied from 10- to 14-percent by increasing the ratio of tamarind pulp to soursop. Two soluble-solids concentrations were studied: 15° and 17° Brix. The sensory evaluation of the drinks at different pulp concentrations, which were performed during the shelf-life studies, revealed no significant differences among the samples tested, although a tendency to prefer the sweeter one (17° Brix) was observed in the case of the blended drink. Soursop drinks with 12- to 15-percent pulp content remained acceptable for over 1 year and tamarind drinks throughout the whole year of the shelf-life study. Blended drinks were found acceptable for over 10 months.
Fresh fruits of chironja clonal varieties were evaluated by a trained taste panel; five were rated as liked moderately, four as liked very much and one as liked slightly. These results confirm the acceptance of this new citrus fruit, consumed fresh. The appearance of the fresh fruit rated as follows: nine as liked moderately and one as liked very much. Large and small fresh fruits within each clonal variety rated equally for appearance and flavor. Clonal varieties 2-4 and 3-8 had the thickest and thinnest peels, respectively; there was no difference in the peel thickness in the other varieties. Rinds of the 10 varieties processed in heavy syrup were acceptable or very acceptable. The average fruit weight and juice yield varied among varieties. The frozen and pasteurized chironja juice of all the clonal varieties was rated as unacceptable or slightly unacceptable by the taste panel. These results show that chironja juice is not suitable for canning; it must be consumed fresh.
The chemical composition of 30 mango varieties from the Fortuna Substation in the Southern Region of Puerto Rico was studied. The proportion of peel, pulp, and seed, as well as the moisture content, total and soluble solids, ascorbic acid, total and reducing sugars, pH, total titrable acidity, and ß-carotene were determined for each variety. Of these varieties, the Edward gave the highest pulp yield; and the Julie and the Francisque had the highest vitamin C values, providing the MDR with 200 g. of pulp. The Carrie, Palmer, Paheri, Adams, Zill, Edward, and Sensation surpassed the MDR of 5,000 I.U. for vitamin A, with the Carrie showing the highest with 7,9001. U. per 100 g. of pulp. Six of these varieties were again analyzed the following year. The resulting differences between the same varieties in the 2 years that they were analyzed could be attributed to an error in the visual evaluation of the degree of ripeness of the fruit at harvesttime.
Standard time-yield curves which fit closely the observed data were worked out using equationY = A 1 + B (X- C)2 Optimum harvesting dates for 2-B Bushy pigeon pea can be determined from the percentage of canning size peas of samples drawn using the standard time-yield curves or directly from tables prepared from them. Canned samples collected at the optimum harvesting date according to the curves were always of an A or B quality grade.
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