Simpson and Halliday have determined the total volatile sulfur and
hydrogen sulfide evolved when cabbage and cauliflower are cooked for
different lengths of time. They found that the most acceptable product is
obtained when winter cabbage is boiled 7 to 8 minutes, and spring cabbage
5 minutes. Cauliflower required 8 minutes to become tender. They con-
clude that with prolonged cooking the decomposition products of sulfur
compounds increase, and that these products produce the strong taste and
odor associated with cabbage and cauliflower.
Simpson and Halliday report that the amount of hydrogen sulfide in-
creases from the fifth to the twentieth minute of boiling cabbage, and the
total volatile sulfur between the seventh and thirtieth minutes. Cauliflower
gives off more volatile substances in the same period than cabbage. Masters
and Garbutt have found that the amount of sulfide increases up to a cer-
128 FRUITS AND VEGETABLES
tain point and then decreases, becoming fairly constant. Kohman states that
in corn the amount of hydrogen sulfide evolved is greater during the first
half hour and decreases with each succeeding half hour.
Shilling in determining the amount of hydrogen sulfide formed in cook-
ing cabbage finds that it varies from 1 to 7 milligrams per 300 grams of
fresh cabbage. The wide variation depends upon the amount of green
compared with the white, the speed of cooking, the length of time of
cooking, and the temperature involved in the method, i.e., boiling in water
and the pressure cooker.
Bigelow has reported that the black spotting on the corn around the
edges of the can in canned corn is due to the formation of hydrogen sulfide
in processing. The am.ount of sulfide is very small and there is no objection
to it except from appearance. Stevenson states that iron sulfide is formed
to a greater extent in canned peas than in canned corn. It is not so notice-
able in peas on account of their color. In peas it is deposited as scales that
break up easily in shipping and handling.
Flavor
The flavors of fruits and vegetables are due to several constituents, sugar,
organic acids, mineral salts, and aromatic compounds.
Sugar is found in fruits and vegetables. Beets, carrots, onions, peas, and
other vegetables contain appreciable amounts. In vegetables like peas and
corn the sugar is deposited as the insoluble carbohydrate, starch, in the
mature seed. Immature peas and corn deteriorate rapidly in sugar content
after they are gathered. Kertesz reports that starch increases and sugar
decreases in stored fresh peas, but the sugar loss is not due to the trans-
formation of sugar to starch. It is suggested that the apparent increase of
starch content is because of loss of other constituents; and, whereas the
loss of the sugar is not satisfactorily clarified, it may be consumed in
respiration. Losses in sugar content can be prevented by inactivation of
the respiratory enzymes by blanching, cooking, or storing near freezing
temperatures.
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Simpson and Halliday have determined the total volatile sulfur and
hydrogen sulfide evolved when cabbage and cauliflower are cooked for
different lengths of time. They found that the most acceptable product is
obtained when winter cabbage is boiled 7 to 8 minutes, and spring cabbage
5 minutes. Cauliflower required 8 minutes to become tender. They con-
clude that with prolonged cooking the decomposition products of sulfur
compounds increase, and that these products produce the strong taste and
odor associated with cabbage and cauliflower.
Simpson and Halliday report that the amount of hydrogen sulfide in-
creases from the fifth to the twentieth minute of boiling cabbage, and the
total volatile sulfur between the seventh and thirtieth minutes. Cauliflower
gives off more volatile substances in the same period than cabbage. Masters
and Garbutt have found that the amount of sulfide increases up to a cer-
128 FRUITS AND VEGETABLES
tain point and then decreases, becoming fairly constant. Kohman states that
in corn the amount of hydrogen sulfide evolved is greater during the first
half hour and decreases with each succeeding half hour.
Shilling in determining the amount of hydrogen sulfide formed in cook-
ing cabbage finds that it varies from 1 to 7 milligrams per 300 grams of
fresh cabbage. The wide variation depends upon the amount of green
compared with the white, the speed of cooking, the length of time of
cooking, and the temperature involved in the method, i.e., boiling in water
and the pressure cooker.
Bigelow has reported that the black spotting on the corn around the
edges of the can in canned corn is due to the formation of hydrogen sulfide
in processing. The am.ount of sulfide is very small and there is no objection
to it except from appearance. Stevenson states that iron sulfide is formed
to a greater extent in canned peas than in canned corn. It is not so notice-
able in peas on account of their color. In peas it is deposited as scales that
break up easily in shipping and handling.
Flavor
The flavors of fruits and vegetables are due to several constituents, sugar,
organic acids, mineral salts, and aromatic compounds.
Sugar is found in fruits and vegetables. Beets, carrots, onions, peas, and
other vegetables contain appreciable amounts. In vegetables like peas and
corn the sugar is deposited as the insoluble carbohydrate, starch, in the
mature seed. Immature peas and corn deteriorate rapidly in sugar content
after they are gathered. Kertesz reports that starch increases and sugar
decreases in stored fresh peas, but the sugar loss is not due to the trans-
formation of sugar to starch. It is suggested that the apparent increase of
starch content is because of loss of other constituents; and, whereas the
loss of the sugar is not satisfactorily clarified, it may be consumed in
respiration. Losses in sugar content can be prevented by inactivation of
the respiratory enzymes by blanching, cooking, or storing near freezing
temperatures.