Orange sizes run from 80 to 324 to a crate,
and are known as "80’s,” "200’s,” "288’s,”
etc. A "176,” "200,” or "216” would be con¬
sidered a medium-sized orange, and is large
enough to make a serving sliced or cut in
Osborne from U. S.D.A.
Orange Packing • Oranges are checked care¬
fully for any blemishes and sorted for size be¬
fore packing
halves. In retail markets juice oranges are
now usually sold by the pound. It takes ap¬
proximately a pound of oranges to give one
cup (J pint) of unstrained juice.
Grapefruits range from 28 to 126 to the
crate, the 64’s being considered medium
size. Lemons range from 240 to 490 to the
crate. Both are sold in most markets by the
Grades.1 Quality standards are indicated
by U.S. Grades. In establishing these grades
the points considered are these: degree of
ripeness; uniformity of size and shape; color;
and freedom from injuries caused by mold,
decay, freezing, cuts, bruises, worms, in-
1 Standardization and Inspection of Fresh Fruits and
Vegeta b 1
states UNIVERSITY
| OF ALBERTA
CARE AND STORAGE
Knell from U.S.D.A.
Grading Apples • These apples go to market in
containers carrying United States grades
sects, and diseases. The following United
States grades are in use for fresh fruits:
U. S. Fancy: the highest grade, used for only
the choicest fruits
U. S. No. 1 : the second grade
U. S. No. 2: the third grade
While the use of these grades is optional,
fruits in wholesale markets are generally sold
on the basis of these standard grades. They
occasionally are used in describing the prod¬
ucts offered consumers in retail markets.
The lower grades are less expensive and
are satisfactory for many uses if the waste in
preparation does not offset the difference in
price. Grades, when available, are a safe¬
guard to the consumer.
Price. Price is no indication of quality or
nutritive value but is determined by the
By proper control of temperature, mois¬
ture, and conditions of respiration, it is pos¬
sible to increase considerably the length of
time fruits can be held in storage. Refrigera¬
tion makes this possible commercially on a
large scale.
The home vegetable or fruit cellar, if
properly ventilated, may furnish satisfactory
conditions for quantity storage of apples and
pears for household use. When fruit is held in
quantity it should be carefully watched and
any showing signs of spoilage removed. In
some communities it is now possible to buy
apples at fall prices and, for a nominal sum
per container, have them held in storage
until needed.
The household refrigerator serves to hold
small amounts of fruit or to chill the daily
supply to the temperature for serving.
Fruit should not be refrigerated until rip¬
ened. Low temperatures retard enzyme
action and help to hold fruit at the desirable
state of ripeness. Bananas should never be
refrigerated, except to chill a ripened banana
just before serving. When ripened bananas
are held in low-temperature storage, the skin
turns brown when they are removed.
Thin-skinned fruits tend to lose moisture
in the refrigerator. This can be prevented by
the use of ventilated, covered containers.
Some refrigerators contain special compart¬
ments for the storage of fresh fruits.
Berries are among the most perishable
Page 47
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orange sizes run from 80 to 324 to a crate, and are known as "80’s,” "200’s,” "288’s,” etc. A "176,” "200,” or "216” would be con¬ sidered a medium-sized orange, and is large enough to make a serving sliced or cut in
[illustration: Osborne from U.S.D.A.]
Orange Packing • Oranges are checked care¬ fully for any blemishes and sorted for size be¬ fore packing
halves. In retail markets juice oranges are now usually sold by the pound. It takes ap¬ proximately a pound of oranges to give one cup (J pint) of unstrained juice.
Grapefruits range from 28 to 126 to the crate, the 64’s being considered medium size. Lemons range from 240 to 490 to the crate. Both are sold in most markets by the
Grades.1 Quality standards are indicated by U.S. Grades. In establishing these grades the points considered are these: degree of ripeness; uniformity of size and shape; color; and freedom from injuries caused by mold, decay, freezing, cuts, bruises, worms, in-
1 Standardization and Inspection of Fresh Fruits and Vegeta b 1
states UNIVERSITY
| OF ALBERTA
[illustration: Knell from U.S.D.A.]
Grading Apples • These apples go to market in containers carrying United States grades
sects, and diseases. The following United States grades are in use for fresh fruits:
U. S. Fancy: the highest grade, used for only the choicest fruits
U. S. No. 1 : the second grade U. S. No. 2: the third grade
While the use of these grades is optional, fruits in wholesale markets are generally sold on the basis of these standard grades. They occasionally are used in describing the prod¬ ucts offered consumers in retail markets.
The lower grades are less expensive and are satisfactory for many uses if the waste in preparation does not offset the difference in price. Grades, when available, are a safe¬ guard to the consumer.
Price. Price is no indication of quality or nutritive value but is determined by the
By proper control of temperature, mois¬ ture, and conditions of respiration, it is pos¬ sible to increase considerably the length of time fruits can be held in storage. Refrigera¬ tion makes this possible commercially on a large scale.
The home vegetable or fruit cellar, if properly ventilated, may furnish satisfactory conditions for quantity storage of apples and pears for household use. When fruit is held in quantity it should be carefully watched and any showing signs of spoilage removed. In some communities it is now possible to buy apples at fall prices and, for a nominal sum per container, have them held in storage until needed.
The household refrigerator serves to hold small amounts of fruit or to chill the daily supply to the temperature for serving. Fruit should not be refrigerated until rip¬ ened. Low temperatures retard enzyme action and help to hold fruit at the desirable state of ripeness. Bananas should never be refrigerated, except to chill a ripened banana just before serving. When ripened bananas are held in low-temperature storage, the skin turns brown when they are removed.
Thin-skinned fruits tend to lose moisture in the refrigerator. This can be prevented by the use of ventilated, covered containers. Some refrigerators contain special compart¬ ments for the storage of fresh fruits.
Berries are among the most perishable