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University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1932 Preservation, utilization and properties of cranberry juice Cecil Curtis Rice University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Rice, Cecil Curtis, "Preservation, utilization and properties of cranberry juice" (1932). Masters Theses 1911 - February 2014. 1906. Retrieved from https://scholarworks.umass.edu/theses/1906 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. 1 DATE DUE l I M UNIVERSITY OF MASSACHUSETTS LIBRARY PHYS S C LD 3234 M268 1932 R495 phys ical Sc ience Thes is PRESERVATION, UTILIZATION AND PROPERTIES OF CRANBERPY JUICE Cecil Curtis Rice Thesis submitted for the degree of Uastpr of Science MASSACHUSETTS STATE COLLEGE, AMHERST June 1, 1932 3 History of the Cranberry Industry The wild native cranberry, Vac c In inn ciacrocirpum . was found growing in America when the first colonists came to this country. The colonists used the wild cranberries in much the same way as they are used in modern times. These berries were smaller and more acid than the improved varieties of berries grown today. There are still many small areas producing the old wild type of berry. These wild berries do not bring as high prices as the improved varieties. 1'any of these wild berries come under the cranberry trade classification of "pie berries", small dark berries which are ordinarily not retailed, but are used largely for manufactured cranberry products. The first attempt to cultivate the cranberry was made in North Dennis, Mass., between 1J510 - 1320. It was not until 1350 that a crop of cultivated berries was successfully harvested. After much experimentation on different soils and methods of production, the acreage of cultivated cranberries increased rapidly. New Jersey started plantings in 1&J-5, followed by Wisconsin in 187^ (3A). Cranberry growing is localized in certain sections as well as certain countries where the peculiar soil and en- vironmental conditions required for the crop occur. In the United States the principal producing sections are the Cape God region of Massachusetts, the Pine Barren region of New Jersey, and the central and northern parts of Wisconsin. There are scattered areas in ten other states but their total acreage is not so large as that of one of the largest in- dividual growers in Massachusetts. Cultivated cranberries are little grown outside of the United States. Nova Scotia, Norway, Denmark and the Netherlands all have small acreages (3A). Cranberry production in the United States averages from 500,000 to 800,000 barrels annually. There Is no im- portation and relatively little exportation of cranberries in this country, ^ith the comparatively recent development in commercial canning of cranberries in the form of cranberry sauce, there have been more exportations and a better dis- tribution of shipments of cranberries in this country. An efficient growers* sales agency has greatly aided in the successful marketing of the crop. Seasons of production vary but little. The berries are harvested from September through October. Marketing of the bulk of the crop extends from September 1st to January 1st. After this date berries are usually soarce, of poor quality and high priced, however, berries can usually be obtained until the middle of April. Cranberries are subject to various storage rots and the percentage of sound fruit diminishes rapidly after January. This necessitates frequent and ex- pensive sorting. 5 The two most popular varieties of cranberries grown in the United States are the Early Black and the Howes. These cover the early and late seasons of harvesting and are among the more prolific and hardy of all the varieties. The HcFarlin is one of the most highly pri2ed ouality berries. The Centerville, Centennial and Bugle varieties are grown to a considerable extent but are not so profitable from the growers st andpo int Massachusetts acreage in cranberry bogs is approxi- mately lU,500 and this is nearly h^lf of the producing acreage of bogs in the United States. The average yearly crop for Massachusetts is approximately ^00,000 barrels. This represents over 60 per cent of the total crop for the United States. The average yield per acre in Massachusetts is 20 barrels per acre (5). The selling price over a period of 20 years averaged $S.50 a barrel (100 pounds). The Cranberry Canning Industry Among the earliest manufactured cranberry products were "Ruby Phosphate", (a cranberry syrup), and a cranberry jam packed in glass and wooden containers. These were manu- factured at Tfareham, Massachusetts, between 1398 and 1901. The products sold well and at a good profit, yet operations were discontinued with the death of the promoter. In 1922 at South Hanson 5,000 cases of cranberry sauce were packed. 6 In 1923 production in Massachusetts had reached 27g, 000 cases and in 1930, 350,000. The total pack for the United States being ar>->roximately U20,000 cases. A case is 2b, "v< V.o. 2 (21 ounce) cans, [j^ In 192g it was estimated that the 35,000 barrels of cranberries, which were used in the manufacture of cran- berry sauce in .'Tassachusetts, would yield an additional $600,000 profit to the cranberry industry. This was in a year when the price of berries was high. During a year like 1931, when the crop was large and the price of fruit low, the profits derived from canning are much higher. Cranberry Juice During the past few years a desirable cranberry juice, syrup or cocktail has been searched for. A few beverape products have been made, tried out on the consuming public and then discarded. The public is ready to accept a satisfactory cranberry syrup, or cocktail. The juice itself is tart, of nx>od flavor and has a very attractive red color. It is very tasty when sweetened to the correct degree. The aim of any producer of this product should be to pack a juice which retains its maximum nutritive value, color, and flavor, and which will not spoil over a storage period of approximately a year. 7 Keeping quality of Cranberry Juice preliminary Experiment The conventional method of extracting a fruit juice is to heat thp fruit in water and then to press or strain the juice from the fruit. This method liberates most of the pectin, which is water soluble, from the cell walls of the fruit. The resulting strained juice, therefore, is unusually rich in pectin. This pectin content is undesirable in sweetened cranbprry juice (above 25 per cent sugar) because of the objectionable insoluble precipitate that is formed. Sometimes the sweetened juices may even form a semi-solid jelly. The methods used in the following experiments are either deviations from the conventional method, or adaptions of methods used in the manufacture of cider. The deviations from the conventional methods are as follows: The minimum amount of cooking necessary to soften the fruit is given: the fruit cooled, and cold pressed in an effort to preserve the vitamin C which is present in the raw fruit. The second method of extracting the juice is to grind the raw cranberries and press the ground fruit. The juice in each of the preceding instances was strained through several layers of cheese cloth to remove excess pulp which was expressed with the juice during the pressing operation. 8 Preparation of Cranberry Juices The cranberries used were harvested near Wareham, Mass., during September and October, 1931. They were promptly shipped to the college and stored at kO°V. until used normally within three months. The two most important varieties, i.e., Early Black and Howes, were used in these experiments. Evaporated cranberries, grown and evaporated at Wareham, Mass., were also used. The juice from these fresh stored berries was ex- tracted in two ways. The first method was by grinding the raw fruit and pressing the juice from the pomace. This pressing was done in a large manually operated screw press. Both the Howes and Early Black varieties gave a yield of six gallons juice for each barrel (100 pounds) of fruit. The color of this juice was found to be improved by storing the ground fruit in the refrigerator for a few hours before pressing. The color took on a darker, more brilliant red hue. The second method used for extracting the juice was to add water to the fruit at the rate of 6£ gallons per 100 pounds fruit. This water-fruit mixture was boiled slowly for g - 10 minutes to soften the fruit. This cooked fruit was then stored in the refrigerator for several hours, to cool and to improve the color, the improvement being the same as for the juice prepared in the first method. The cooled 9 pulp was then pressed in the same screw press used in the first method, the yield being eight gallons per barrel (100 pounds) cranberries. The cheese cloth used in both cases was a coarse heavy mesh, cider cloth. The extracted juice was then strained through two layers of fine cheese cloth. This extracted juice was packed in two lots. The first lot was packed in glass-top, lever-seal jars, partially sealed, and pasteurized for 20 minutes at l60°F. These jars were then completely sealed, and stored in the refrigerator. The second lot was packed in metal topped vacuum eeal jars, sealed under 25 inches of vacuum and pasteurized for 20 minutes at 160 . Hicks (6) states that tomato juice retains more of its vitamin C when packed and sealed under vacuum.

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