Group Title: Citrus Station mimeo report - Florida Citrus Experiment Station ; 56-3
Title: Chemical changes in processed citrus juices and concentrates during storage at 40À F.
CITATION PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00072372/00001
 Material Information
Title: Chemical changes in processed citrus juices and concentrates during storage at 40À F.
Series Title: Citrus Station mimeo report
Physical Description: 11 leaves : ; 28 cm.
Language: English
Creator: Rouse, A. H
Atkins, C. D
Moore, E. L
Citrus Experiment Station (Lake Alfred, Fla.)
Florida Citrus Commission
Publisher: Florida Citrus Experiment Station :
Florida Citrus Commission
Place of Publication: Lake Alfred FL
Publication Date: 1955
 Subjects
Subject: Citrus juices -- Storage -- Florida   ( lcsh )
Concentrated fruit juices -- Composition -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: A.H. Rouse, C.D. Atkins, and E.L. Moore.
General Note: Caption title.
General Note: "October 4, 1955."
 Record Information
Bibliographic ID: UF00072372
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 74725687

Full Text



Citrus Station Mimeo Report 56-3
October 4, 1955

Chemical Changes in Processed Citrus Juices and Concentrates
during Storage at 40F. 1
A. H. Rouse, C. D. Atkins and E. L. Moore

A storage study of the physical and chemical changes at 400F. was conducted
on three lots of frozen concentrated citrus juices: a) twenty-four packs of con-
trol and heat-treated Pineapple and Valencia frozen concentrated orange juices
that were prepared at the Station during the 1953-54 season; b) two commercial
samples of frozen concentrated orange juices; and c) two commercial samples of
frozen concentrated grapefruit juices.

The analyses made and tabulated consisted of the degree of gelation in the
concentrates; pulp, total glucosides, water-insoluble solids and flavor in the
reconstituted juices; relative viscosity, pectin, as anhydrogalacturonic acid
(AGA), and degree of clarification in the centrifuged juices.

Experimental Packs of Pineapple and Valencia Frozen Concentrated Orange
Juices. The purpose of this portion of this investigation was to obtain storage
information on heat-treated concentrates when the heat treatment is applied
either prior to concentration or at different stages of the concentration process.
In preparing the 24 packs of orange concentrates, single-strength juice was used
as the 1-fold product and juices were removed from the evaporator at concentra-
tions of 2-, 3-, and 4-folds. Each of these batches of juices or concentrates
was divided into three equal volumes representing an unheated control and juices
heated to 1500F. and 1750F. in 6 seconds in a tubular pasteurizer and cooled in
14 seconds. All products were then concentrated to 550Brix, cut-back to 420Brix
with unheated juices and stored at -80F.

Twenty-four packs of 420Brix frozen Pineapple and Valencia orange concen-
trates were thawed in a thawer at 400F. for 1 hr. and the 6-oz. cans stored in a
cabinet regulated at 400F. The thawer was a Thermo-Roto type with rolls submerg-
ed in water at 40oF. The speed of rotation of the rolls was 60 r.p.m. Samples
were analyzed at periodic intervals and the data tabulated in Tables 1 and 2.

Storage at 400F. resulted in increased gelation, clarification, pulp content
and, in many cases, water-insoluble solids, whereas relative viscosity and water-
soluble pectin decreased. Total glucosides, as hesperidin, remained constant in
the Pineapple and Valencia concentrates during storage. The rate at which defi-
nite and extreme degrees of clarification appeared in the controls and the heat-
treated frozen concentrated orange juices during storage at 40F. is presented in
Table 4. The experimental packs heated at 1- and 2-folds were more stable than
those heated at 3- and 4-folds; also the Valencia concentrates at all folds, con-
trols and heat-treated, were more stable than the Pineapple packs. No signifi-
cant differences in flavor were observed by a taste panel between the controls
and the heat-treated samples; neither were flavor differences found when juices
were heated at the different folds. However, a slight lowering of flavor quality
was observed by the panel in both the Pineapple and Valencia packs after sto
at 400F. for 10 and 24 days, respectively.

1 American Can Company cooperating through the establishment of a gr -in-aid.
Th NOV 101
Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.








Commercial Frozen Concentrated Citrus Juices. Four 6-oz. cans of each of
the four commercial samples were thawed at 400F. on the thawer for 1 hr., mixed
to insure uniformity, poured into 1-oz. plastic vials with covers and immediately
placed in -8oF. storage. Samples in vials were removed from the -80F. storage
the next day, thawed in the 40OF. storage room in front of a blast fan for 30 min.
and placed in storage at 400F. Samples of the concentrates were removed periodi-
cally for examination as shown in Table 3. It was the intent to store all samples
until extreme clarification was observed, but there was not a sufficiency of
sample 2 to continue after 28 days. Gelation, pulp and degree of clarification
increased with prolonged storage, while relative viscosity and pectin decreased.
Evidently all samples had been partially heat-treated as indicated by the low
degree of gelation. Samples 1 and 3 showed increases in the water-insoluble
solids with storage time, whereas in samples 2 and 4 the water-insoluble solids
increased after part-time storage and then decreased with continued storage.
Total glucosides, as naringin, remained constant during the storage of the grape-
fruit concentrates.


































Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627j-9/16/55-AHR






TABLE 1
Physical and chemical properties of Pineapple frozen concentrated orange juices during storage at 400F.
420Brix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at A40F, of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./lO0 ml. mg./lO0 g. at 260C. mg./lO0 g. clarification2
Control No thermal stabilization


0-None
1-V.slight
2-Slight
0-None
2-Slight
2-Slight


Initial 0-None
1 2-Slight
Initial 0-None
1 2-Slight


0-None
0-None
0-None
1-V.slight
2-Slight
2-Slight
0-None
0-None
0-None
1-V.slight
2-Slight
2-Slight


Initial
1
2
Initial
1
2


28.0
33.0
35.0
28.0
31.0
34.0
32.0
34.0
33.0
33.0


71.0
65.0
75.0
60.0
53.0
75.0
67.0
58.0
67.0
62.0


1-fold


2-fold


3-fold

4-fPold


6.0
6.5
8.0
6.0
8.0
8.5
6.0
8.0
7.0
8.5


5.0
5.5
6.0
7.0
8.0
8.0
5.0
5.5
6.0
7.0
8.0
8.5


74.0
82.0
92.0
89.0
90.0
96.0
58.0
67.0
67.0
70.0
72.0
76.0


1.33
1.33
1.32
1.32
1.30
1.31
1.32
1.31
1.36
1.31


1.37
1.35
1.36
1.34
1.33
1.32
1.38
1.35
1.36
1.34
1.32
1.32


9.4
7.3
4.3
8.6
3.9
2.3
8.4
3.3
7.0
3.2


o10.3
10.0
8.0
7.2
6.8
5.0
11.3
10.4
7.6
7.0
5.3
4.1


66-Slight
73-Definite
85-Extreme
66-Slight
89-Extreme
97-Extreme
68-Slight
91-Extreme
77-Definite
94-Extreme


62-Slight
65-Slight
69-Slight
74-Definite
84-Definite
87-Extreme
57-None
61-Slight
66-Slight
79-Definite
87-Extreme
91-Extreme


Florida Citrus Experiment
Lake Alfred, Florida.
627-10/4/55-AHR


Station and Florida Citrus Commission,


Heated to 1500F. in 6 seconds


33.1
35.6
36.9
37.1
36.9
37.5
33.7
36.9
35.6
35.6
35.6
37.5


1-fold





2-fold


Initial
2
4
7
10
14
Initial
2
4
7
10
14


l I








TABLE 1 Continued
42OBrix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at l40F. of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./l00 ml. mg./l00 g. at 260C. mg./100 g. clarification2


0-None
0-None
1-V. slight
2-Slight
2-Slight
0-None
1-V.slight
2-Slight
2-Slight
2-Slight


0-None
0-None
0-None
1-V. slight
2-Slight
2-Slight
0-None
0-None
0-None
2-Slight
2-Slight


5.0
6.0
6.0
8.0
8.5
6.0
7.5
8.0
8.5
9.5


5.0
5.5
6.0
6.5
8.0
8.0
5.0
6.0
6.0
7.5
8.0


35.0
36.2
36.9
35.6
35.6
34.4
35.6
35.0
36.2
36.2


63.0
68.0
70.0
68.0
71.0
60.0
64.0
62.0
70.0
65.0


Heated to 1750F. in 6 seconds


Initial
2
4
7
10
Initial
2
4
7
10


Initial
2
4
7
10
14
Initial
2
4
7
10


74.0
71.0
81.0
94.0
89.0
98.0
56.0
66.0
69.0
81.0
82.0


1.37
1.34
1.33
1.32
1.30
1.38
1.34
1.32
1.32
1.31


1.40
1.35
1.34
1.33
1.32
1.32
1.38
1.35
1.34
1.33
1.33


10.7
9.8
6.8
4.9
4.7
10.4
8.3
4.7
4.0
4.3


10.3
9.7
7.3
7.0
6.3
5.0
11.3
9.9
8.1
5.2
4.8


60-Slight
65-Slight
74-Definite
87-Extreme
92-Extreme
61-Slight
76-Definite
84-Definite
92-Extreme
96-Extreme


65-Slight
68-Slight
69-Slight
77-Definite
86-Extreme
87-Extreme
57-None
61-Slight
68-Slight
85-Extreme
91-Extreme


Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627a-10/4/55-AHR


3-fold




4-fold


1-fold





2-fold


33.1
32.5
33.7
36.2
33.7
37.5
33.7
33.4
33.1
35.0
34.4









TABLE 1 Continued
420Brix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at 400F. of Pulp as hesperidin solids Relative Pectin Degree
stabilized gelationI viscosity as AGA of
days % by vol. mg./100 ml. mg./100 g. at 2600. mg./100 g. clarification2
Initial 0-None 5.0 33.7 54.0 1.37 11.2 59-None
3-fold 2 0-None 6.0 33.7 66.0 1.35 8.6 67-Slight
4 1-V.slight 7.0 34.4 57.0 1.33 7.6 72-Definite
7 2-Slight 8.0 36.9 78.0 1.32 6.0 86-Extreme
10 2-Slight 9.0 35.0 67.0 1.31 5.3 92-Extreme

Initial 0-None 5.5 34.4 48.0 1.38 11.1 61-Slight
4-fold 2 1-V.slight 7.0 35.6 59.0 1.35 8.1 72-Definite
4 1-V.slight 8.0 36.2 54.0 1.34 7.5 78-Definite
7 2-Slight 8.0 37.1 77.0 1.32 5.0 86-Extreme
10 2-Slight 9.0 35.6 61.0 1.32 4.5 93-Extreme
1 .,.L


uelatiLon:


0 = none; 1 = very slight; 2 = slight; 3 = semi-ge l.


Clarification measured by percentage light transmission using 14 ml. rectangular cell in Lumetron 402E colorimeter
with filter iio. 730. Degree of clarification for orange juice: 0-59% = none; 60-69% = slight; 70-84% = definite;
85-100% = extreme. Degree of clarification for grapefruit juice: 0-69% = none; 70-79% = slight; 80-89% = definite;
90-100 = extreme.

Florida. Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627b-lO/4/55-AHR








TABLE 2
Physical and chemical properties of Valencia frozen concentrated orange juices during storage at 400F.
420Brix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged *juices
when at 40OF. of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./100 ml. mg./lCO g. at 2600. mg./100 g. clarification2
Control No thermal stabilization
Initial 0-None 5.5 33.0 59.0 1.37 12.1 58-None
1-fold 1 0-None 6.0 33.0 43.03 1.39 9.5 63-Slight
2 I-V.slight 7.5 31.0 33.03 1.36 7.6 74-Definite
4 2-Slight 8.5 33.0 52.03 1.33 5.1 85-Extreme
Initial 0-None 5.0 33.0 61.0 1.37 12.3 57-None
2-fold 1 O-None 7.0 32.0 45.0 1.36 7.8 71-Definite
2 2-Slight 8.0 31.0 25.03 1.35 5.2 85-Extreme
4 2-Slight 9.0 32.0 48.03 1.32 3.7 87-Extreme
Initial 0-None 5.5 33.0 55.0 1.38 12.1 58-None
3-fold 1 0-None 7.0 34.0 50.03 1.37 7.6 71-Definite
2 2-Slight 8.0 31.0 49.0 3 1.36 5.3 86-Extreme
4 2-Slight 9.0 33.0 48.03 1.34 3.2 89-Extreme
Initial 0-None 5.0 33.0 54.0 1.43 12.6 57-None
4-fold 1 0-None 7.0 33.0 37.03 1.36 7.5 73-Definite
2 2-Slight 8.5 31.0 41.03 1.36 4.9 88-Extreme
4 2-Slight 9.0 33.0 49.03 1.32 3.1 91-Extreme
1, 2 See Table 1.

Sample comminuted for 3 minutes in Osterizer.

Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627Q -10/4/55-ABR






TABLE 2 Continued
42OBrix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at 40cF. of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./lO0 ml. mg./100 g. at 26C. mg./100 g. clarification2
Heated to 1500F. in 6 seconds


1-fold







2-fold





3-fold





4-fold


Initial
2
6
9
13
16
20
24
Initial
2
6
9
13
16
Initial
2
6
9
13
16
Initial
2
6
9
13
16


0-None
0-None
1-V. slight
2-Slight
2-Slight
2-Slight
2-Slight
2-Slight
0-None
0-None
1-V.slight
2-Slight
2-Slight
2-Slight
0-None
0-None
1-V. slight
2-Slight
2-Slight
2-Slight
0-None
0-None
1-V. slight
2-Slight
2-Slight
2-Slight


5.0
5.0
7.0
8.5
8.5
8.5
9.0
9.0
4.5
5.0
7.0
8.0
8.0
9.5
5.0
5.0
7.0
8.0
8.5
8.5
5.0
5.0
8.5
9.0
9.0
10.0


34.4
36.9
37.5
35.6
34.4
36.2
36.2
37.5
35.0
36.2
37.8
35.0
34.4
35.0
35.6
37.5
38.1
36.9
34.4
36.2
35.6
36.2
37.8
36.2
35.0
34.4


64.0
60.0
70.0
79.0
78.0
86.0
78.0
90.0
45.0
52.0
53.0
62.0
59.0
60.0
44.0
48.0
59.0
65.0
61.0
66.0
42.0
49.0
52.0
61.0
62.0
85.0


1.36
1.38
1.38
1.34
1.33
1.34
1.34
1.34
1.35
1.38
1.34
1.33
1.35
1.33
1.36
1.40
1.37
1.35
1.33
1.33
1.37
1.40
1.35
1.32
1.34
1.32


Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627d-10/4/55-AHR


12.8
12.1
10.5
7.3
5.5
6.1
4.9
4.6
13.5
14.3
8.1
7.2
6.0
3.8
14.2
14.4
8.6
7.5
5.5
4.8
13.8
12.2
5.7
4.6
4.5
3.4


58-None
60-Slight
71-Definite
77-Definite
83-Definite
83-Definite
86-Extreme
87-Extreme
55-None
59-None
72-Definite
78-Definite
84-Definite
90-Extreme
54-None
58-None
71-Definite
80-Definite
86-Extreme
88-Extreme
54-None
61-Slight
82-Definite
89-Extreme
93-Extreme
94-Extreme







TABLE 2 Continued
420Brix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at AOOF. of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./100 ml. mg./100 g. at 2600. mg./1CO g. clarification2


Heated to 1750F


in 6 seconds


1-fold


Initial
3
7
10
14
16
20
24
31
38


Initial
3
2-fold 7
10
14
16
20
24
31
Initial
3
3-fold 7
10
14
16
20
24
Florida Citrus Experiment
Lake Alfred, Florida.
627e-10/4/55-AHR


0-None
0-None
O-None
0-None
0-None
0-None
0-None
1-V.slight
2-Slight
2-Slight
0-None
0-None
0-None
0-None
0-None
1-V. slight
1-V.slight
2-Slight
2-Slight
0-None
0-None
0-None
1-V. slight
2-Slight
2-Slight
2-Slight
2-Slight
Station and


5.0
5.0
7.5
7.0
6.0
6.5
6.5
8.0
8.0
8.5
4.5
5.0
6.5
6.5
8.0
7.5
8.5
7.5
8.5
4.5
5.0
6.5
8.0
8.0
9.0
7.5
9.0
Florida


33.7
35.6
33.7
33.1
33.7
35.0
36.9
37.2
37.5
37.5
33.1
36.7
33.7
33.7
33.7
36.9
36.9
38.1
37.5
36.9
35.9
35.0
33.7
33.7
33.7
36.2
38.1


76.0
72.0
79.0
82.0
78.0
72.0
80.0
84.0
101.0
93.0
56.0
52.0
51.0
63.0
62.0
47.0
61.0
75.0
85.0
54.0
62.0
56.0
60.0
59.0
47.0
59.0
64.0


1.38
1.36
1.36
1.35
1.38
1.35
1.36
1.36
1.34
1.34
1.38
1.36
1.35
1.34
1.32
1.33
1.35
1.34
1.31
1.33
1.33
1.37
1.35
1.33
1.33
1.35
1.32


12.3
12.1
9.8
8.9
8.7
9.1
7.6
7.0
5.8
3.8
13.6
12.6
10.0
8.4
6.5
7.3
7.0
6.3
4.5
13.9
11.9
10.4
7.1
5.5
6.8
7.3
5.3


60-Slight
62-Slight
68-Slight
73-Definite
74-Definite
74-Definite
72-Definite
78-Definite
81-Definite
88-Extreme
54-None
60-None
68-Slight
73-Definite
80-Definite
80-Definite
81-Definite
82-Definite
87-Extreme
54-None
61-Slight
67-Slight
79-Definite
85-Extreme
84-Definite
79-Definite
87-Extreme


Citrus Commission,


o


Citrus Commission,












TABLE 2 Continued

420Brix Concentrate Reconstituted juices
Concentration Storage Degree Total glucosides Water-insol. Centrifuged juices
when at AOCF. of Pulp as hesperidin solids Relative Pectin Degree
stabilized elation1 viscosity as AGA of
days % by vol. mg./100 ml. mg./lO0 g. at 2600. mg./100 g. clarification2
Initial 0-None 4.5 35.0 54.0 1.39 14.2 54-None
3 0-None 5.5 36.9 50.0 1.37 12.0 60-Slight
4-fold 7 0-None 7.0 33.7 55.0 1.36 9.9 70-Definite
10 2-Slight 9.5 35.0 50.0 1.34 5.0 87-Extreme
14 2-Slight 9.0 35.0 52.0 1.34 4.9 88-Extreme
16 2-Slight 8.5 33.1 53.0 1.32 6.7 85-Extreme
20 2-Slight 8.5 37.1 69.0 1.34 5.0 88-Extreme
24 2-Slight 9.0 37.5 70.0 1.33 4.4 90-Extreme


Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627f-10/4/55-AHR







TABLE 3
Physical and chemical properties of commercial frozen concentrated citrus juices during storage at 400F.
Concentrate Reconstituted juices
Storage Degree Total glucosides Water-insol. Centrifuged juices
at 400F. of Pulp as naringin solids Relative Pectin Degree
elation1 viscosity as AGA of
days % by vol. mg./lOO ml. mg./100 g. at 260C. mg./100 g. clarification
Sample 1 420Brix orange concentrate Packed 2/1/55


0-None
1-V.slight
1-V. slight
1-V.slight
2-Slight
2-Slight

0-None
1-V.slight
2-Slight
2-Slight
2-Slight
2-Slight
2-Slight
2-Slight
S
0-None
0-None
1-V. slight
1-V. slight
1-V.slight


Initial 0-None
1 0-None
2 1-V.sl
3 2-Sligl
4 2-SligI
7 3-Semi-
i, 2 See Table 1.


7.0
8.5
11.5
13.0
14.0
13.5


Samnle 2 -


12.0
12.0
12.5
12.0
14.5
14.5
17.5
20.4


101.0
102.0
112.0
- 115.0
190.0
196.0
420Brix orange concentrate
176.0
182.0
- 190.0
189.0
209.0
183.0
184.0
178.0


1.68
1.59
1.49
1.40
1.33
1.30
- Packed 2/1/55


2.29
2.23
2.19
2.18
2.07
1.94


Initial
1
2
3
7
14

Initial
1
2
3
7
14
21
28

Initial
1
2
3
4


umple 3 42.20~Brix sw_~ee rpfutcnetae-Pce


4.5
5.5
6.5
10.5
12.0


47.6

46.0

45.3


.29.0
38.0
44.0
45.0
55.0


1.80

1.67
1.54
1.44


24.6
23.0
14.9
9.3
4.0
3.1

38.8
38.2
37.5
39.4
33.8
34.3
28.7
22.0
3/15/55
22.3

19.0
12.0
8.3


Sample 4 40.50Brix unsweetened grapefruit concentrate Packed 3/16/55
6.0 51.0 67.0 2.16 33.0
6.5 -59.0 --
ight 8.5 51.8 74.0 2.01 27.6
ht 12.0 81.0 1.82 18.6
it 14.5 47.6 84.0 1.69 14.1
-gel' 17.0 52.7 64.0 1.33 5.2
Florida Citrus Experiment Station and Florida Citrus C
Lake Alfred, Florida. 627g-10/4/55-AHR


40-None
46-None
63-Slight
81-Definite
95-Extreme
99-Extreme

39-None
41-None
40-None
42-None
45-None
46-None
56-None
69-Slight

57-None
57-None
65-None
87-Definite
92-Extreme

53-None
55-None
60-None
79-Slight
85-Definite
93-Extreme


commission,


1.61


aml 3I 422Bi sweee grpfri cocnrte-Pce











TABLE 4
Clarification rate in frozen concentrated orange juices during storage at 400F.
Concentration Estimated days required for clarification
and thermal Pineapple Valencia
treatment Definite Extreme Definite Extreme
Control None 0.5 1.5 1.5 4.0
1-fold 1500F., 6 sec. 4.0 10.0 .5.0 16.0
1750F., 6 sec. 4.0 9.5 .. 7.5 34.0

Control None 0.5 1.0 1.0 2.0
2-fold 1500F., 6 sec. 4.0 7.0 5.5 13.5
1750F., 6 sec. 4.0 9.0 7.5 27.0

Control None 0.0 0.5 1.0 2.0
3-fold 1500F., 6 sec. 3.0 6.5 5.5 12.0
1750F., 6 sec. 3.0 7.0 7.5 16.5

Control None 0.0 0.5 0.5 1.5
4-fold 1500F., 6 sec. 1.0 4.0 3.5 7.0
1750F., 6 sec. 1.5 6.5 6.5 9.5

Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
627h-10/4/55-AhR




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