Variation in the sugar and acid content of frozen Marshall strawberries grown in different areas of the Pacific Northwest Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/wm117s51t

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  • This study was undertaken to investigate the variation in the total sugar and acid content of the frozen Marshall strawberries grown in different areas of the Pacific Northwest. The samples used in this study were collected from different freezing plants located in the states of Oregon and Washington during the 1949 strawberry season. Forty-four samples of Marshall strawberries were analyzed. For total sugar determinations a modification of the Shaffer and Somogyi method was used. The average value found for total sugar was 7.56 per cent. The glass electrode was used for the determination of total acidity. The average value found for total acidity was 0.99 per cent. Soluble solids determined by the Bausch and Lomb hand refractometer had an average value of 9.90 per cent. The average pH value for all samples was 3.36. The sugar and acid content of these Marshall strawberries showed most frequent distribution in the range from 7.1 to 9.0 per cent and 0.91 to 1.1 per cent, respectively. Soluble solids were most frequent in the range from 8.1 to 11.0 per cent. No relationship was found for total sugar and acid content. Soluble solids were found to have a definite relationship with total sugar content. Marshall strawberries grown in different areas of Oregon varied in total sugar and acid content. Generally, strawberries grown in warm areas and mature berries tend to have a higher sugar content. Berries grown on the hillsides and less mature berries tend to have a lower sugar content. The weather conditions apparently affect the sugar and acid content of Marshall strawberries greatly.
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