Factors Influencing the Ascorbic Acid and Carotene Content and Quality of Vegetable Products

The study was undertaken to determine (a) the ascorbic acid and carotene content of some freshly harvested vegetables as compared with the amount retained when the same vegetables were blanched and blanched and frozen, (b) the physical rating of certain characteristics or palatability of different vegetables. In order to obtain a freshly harvested supply of products when needed they were furnished by the Horticultural Division of the Experiment Station and the ascorbic acid, carotene and moisture determinations were carried out in Experiment Station Chemistry

Freezing Fruits and Vegetables

More fruits and vegetables have been produced for home use this year than for any previous year for some time, and methods of preserving this food are needed. Canning is, of course, always a good method, but since the homemaker may not be able to obtain tin and rubber for containers, she must seek other ways to save her surplus garden products. The sharp freezing and storage of foods is one of the new and popular methods of preserving fruits and vegetables. Locker plants operating in South Dakota offer freezing service and many of them butcher and package meat. A few also prepare vegetables and fruits for freezing. Freshly packed fruits and vegetables should be placed in the quick-freeze room at the refrigerator locker as quickly as possible after harvesting. For best results, both fruits and vegetables should be picked, packed, and frozen in one day, preferably from garden to locker in five hours. It is well to keep a record of the number and kinds of foods frozen and the dates they are put in the locker, for green beans, wax beans, corn on the cob, on some varieties of rhubarb lose their pliability six months or more after they are frozen

An Evaluation of the Baking and Boiling Qualities of Eight Varieties of Potatoes

In 1942 the Sebago, Pontiac and Sequoia potatoes grown. at Brookings were late blight-resistant and somewhat scab-resistant. The prevalence of scab in Deuel County and a part of Codington County may make it highly desirable to resort to a resistant variety for table stock production in that area. One of the prime requisites of a potato variety is its cooking quality, and varieties differ in their relative response to different methods; for instance baking and boiling. To evaluate these three varieties in that respect, they were scored, when baked and boiled, along side Early Ohio, Irish Cobbler, Bliss Triumph, Katahdin, and Chippewa, all produced in the same plot at Brookings in 1942. Early Ohio, Irish Cobbler, and Bliss Triumph are the three standard sorts; Katahdin and Chippewa are recent introductions which are finding their place in potato production in South Dakota. The Warba variety was not included because it is considered an extremely early home garden potato and therefore does not compete with these varieties Potatoes were stored after harvesting in a root cellar until April. The temperature was approximately 40° F until March when it increased slightly about 5°

Flowers from mediæval history,

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