RELATION OF BENZOIC ACID CONTENT AND OTHER CONSTITUENTS OF CRANBERRIES TO KEEPING QUALITY

Abstract

The benzoic acid content of 24 vars. of cranberries was 0.029-0.098% (av. 0.065%). The quinic acid present did not exert any appreciable preservative action on spoilage organisms. Most vars. with poor keeping qualities had low total acid content, while most good keeping vars. had a high total acid value. Pectin and soluble solids content did not correlate with keeping quality. Benzoic acid was present in the ripe berry in amts. sufficient to give a preservative action, but high benzoic acid content in a var. did not always indicate good keeping quality; apparently certain physical or environmental factors are more important.