Abstract
Cranberries are one of three native American fruits (the others are Concord grapes and blueberries) and have a long history. The Indians called them “Sassamanesh” and mixed them with dried deer meat to form one type of pemmican. The cranberries provided a pleasant taste and probably some preservative effect due to their high acidity and benzoic acid content. The Pilgrims learned about cranberries from the Indians, and cranberry sauce at Thanksgiving became an American tradition (Stevens et al. 1957).
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
Anderson, E. E., and Anti, A. W. 1962. Whole cranberry sauce. U.S. Pat 3,023, 108.
Anderson, E. E., Hampton, W. F., and ANTI, A. W. 1964. Preparation of jellied cranberry sauce. U.S. Pat. 3,142, 577.
Anon. 1961. Code—Rules and Procedures for the Acceptance and Packing of Raw Cranberries. Ocean Spray Cranberries, Inc., Hanson, MA.
Anon. 1970. On-line instruments control juice color, Brix. Food Eng. 42, 70–72.
Anon. 1981. Ocean Spray 1981 Annual Report. Ocean Spray Cranberries, Inc., Plymouth, MA.
Atwood, W. M., and Zuckerman, B. M. 1960. Effect of fertilizer and fungicide combination on quality of cranberries. Proc. Am. Soc. Hortic. Sci. 77, 359–366.
Camire, A. L., and Clydesdale, F. M. 1979. High-pressure liquid chromatography of cranberry anthocyanins. J. Food Sci. 44, 926–927.
Cansfield, P. E., and Francis, F. J. 1970A. Effect of certain chemicals on the biosynthesis of anthocyanin pigments in stored cranberries. Can. J. Plant Sci. 50, 673–677.
Cansfield, P. E., and Francis, F. J. 1970B. Quantitative methods for anthocyanins. V. Separation of cranberry phenolics by electrophoresis and chromatography. J. Food Sci. 35, 309–311.
Chiriboga, C. D., and Francis, F. J. 1970. An anthocyanin recovery system for cranberry pomace. J. Am. Soc. Hortic. Sci. 95, 233–236.
Chiriboga, C.D., and Francis, F. J. 1973. Ion exchange purified anthocyanin pigments as a colorant for cranberry juice cocktail. J. Food Sci. 38, 464–467.
Chu, N. T., Clydesdale, F. M., and Francis, F. J. 1973. Isolation and identification of some fluorescent phenolic compounds in cranberries. J. Food Sci. 38, 1038–1042.
Clydesdale, F. M., Main, J. H., and Francis, F. J. 1979. Cranberry pigments as colorants for beverages and gelatin desserts. J. Food Prot. 43, 196–201.
Croteau, R., and Fagerson, I. S. 1971A. The chemical composition of the cuticular wax of cranberry. Phytochemistry 10, 3239–3245.
Croteau, R., and Fagerson, I. S. 1971B. Volatile substances derived from the cuticle wax of cranberry. Phytochemistry. 10, 3247–3249.
Deubert, K. H. 1978. A rapid method for the extraction and quantitation of total anthocyanin of cranberry fruit. J. Agric. Food Chem. 26, 1452–1453.
Devlin, R. M., Zuckerman, B. M., and Demoranville, I. E. 1969. Influence of preharvest applications of malathion and indole-3-acetic acid on anthocyanin development in Vaccinnium macrocarpon var. Early Black. J. Am. Soc. Hortic. Sci. 94, 52–55.
Eaton, E. L., Harrison, K. A., Maxwell, C. W., and Pickett, A. D. 1957. The cranberry. Publ.—Can. Dep. Agric. 810, 1–28.
Eaton, G. W., Zuckerman, B. M., Shawa, A. Y., Eck, P., Dana, M. N., Garren, R., and Lockhart, C. L. 1969. The effect of preharvest malathion sprays upon cranberry fruit color. J. Am. Soc. Hortic. Sci. 94, 590–592.
Eck, P. 1968. Chemical color enhancement of cranberry fruit. HortScience 3, 70–72.
Fellers, C. R., and Esselen, W. B. 1955. Cranberries and cranberry products. Mass., Agric. Exp. Stn., Bull 481, 1–62.
Francis, F. J. 1957. Color and pigment measurement in fresh cranberries. Proc. Am. Soc. Hortic. Sci. 69, 296–301.
Francis, F. J. 1964. Cranberry color measurement. Proc. Am. Soc. Hortic. Sci. 85, 312–317.
Francis, F. J., and Atwood, W. M. 1961. Effect of fertilizer treatments on pigment development in cranberries. Proc. Am. Soc. Hortic. Sci. 77, 351–358.
Francis, F. J., and Clydesdale, F. M. 1975. Food Colorimetry: Theory and Applications. AVI Publishing Co., Westport, CT.
Francis, F. J., and Servadio, G. J. 1963. Relation between color of cranberries and color stability of juice. Proc. Am. Soc. Hortic. Sci. 83, 406–415.
Francis, F. J., and Zuckerman, B. M. 1962. Effect of fungicide treatment on pigment content and decay in cranberries. Proc. Am. Soc. Hortic. Sci. 81, 288–294.
Fuleki, T., and Francis, F. J. 1967A. Standards for quantitative analysis of anthocyanins. Proc. Am. Soc. Hortic. Sci. 91, 884–898.
Fuleki, T., and Francis, F. J. 1967B. Co-occurrance of monoglucosides and monog- alactosides of cyanidin and peonidin in the American cranberry. Phytochemistry, 6, 1161–1163.
Fuleki, T., and Francis, F. J. 1968A. Quantitative methods for anthocyanins. I. Extraction and determination of total anthocyanin in cranberries. J. Food Sci. 33, 72–77.
Fuleki, T., and Francis, F. J. 1968B. Quantitative methods for anthocyanins. II. Determination of total anthocyanin and degradative index for cranberry juice. J. Food Sci. 33, 78–83.
Fuleki, T., and Francis, F. J. 1968C. Quantitative methods for anthocyanins. III. Purification of cranberry anthocyanins. J. Food Sci. 33, 266–274.
Fuleki, T., and Francis, F. J. 1968D. Quantitative methods for anthocyanins. IV. Determination of individual anthocyanins. J. Food Sci. 33, 471–478.
Hall, I. V., Harrison, K. A., Maxwell, C. W. B., and Morgan, G. T. 1966. Growing cranberries. Publ.—Can. Dep. Agric. 1282, 1–22.
Hirvi, T., Honkanen, E., and Pyysalo, T. 1981. The aroma of cranberries. Z. Lebensm.-Unters.-Forsch. 172 (5), 365–367.
Lees, D. H., and Francis, F. J. 1971. Quantitative methods for anthocyanins. VI. Flavonols and anthocyanins in fresh cranberries. J. Food Sci. 36, 1056–1060.
Lees, D. H., and Francis, F. J. 1972. Standardization of pigment analyses in cranberries. HortSeience 7, 83–84.
Main, J. H., Clydesdale, F. M., and Francis, F. J. 1978. Spray drying anthocyanin colorants for use as food colorants. J. Food Sci. 43, 1693–1694.
Markakis, P. 1982. Anthocyanins as Food Colors. Academic Press, New York.
Metivier, R. P., Francis, F. J., and Clydesdale, F. M. 1980. Solvent extraction of anthocyanins from wine pomace. J. Food Sci. 45, 1099–1100.
Puski, G., and Francis, F. J. 1967. Flavonol glycosides of cranberries. J. Food Sci. 32, 527–530.
Sakamura, S., and Francis, F. J. 1961. The anthocyanins of the American cranberry. J. Food Sci. 26, 318–321.
Servadio, G. J., and Francis, F. J. 1963. Relation between color of cranberries and color and stability of sauce. Food Technol. 17, 124–128.
Shawa, A. Y. 1979. Effect of Ethephon on color, abscission and keeping quality of McFarlin cranberries. HortScience 14, (2), 168–169.
Shawa, A. Y., and Ingalsbe, D. W. 1968. Anthocyanin enhancement in McFarlin cranberries at optimum maturity. Proc. Am. Soc. Hortic. Sci. 93, 289–292.
Skelskie, S. I. 1967A. Preparation of strained cranberry sauce. U.S. Pat. 3, 326, 694.
Skelskie, S. I. 1967B. Improved process for whole cranberry sauce. U.S. Pat. 3, 360, 379.
Stables, L. C., and Francis, F. J. 1968. Colorimetry of cranberry cocktail by wide range spectrophotometry. Food Technol. 22, 77–80.
Stark, R., Forsyth, F. R., Hall, I. V., and Lockhart, C. L. 1971. Improvement of processing quality of cranberries by storage in nitrogen. J. Can Inst. Food Sci. Technol. 4, 104–106.
Starr, M. S., and Francis, F. J. 1968. Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigments in cranberry juice. Food Technol. 22, 1293–1295.
Stare, M. S., and Francis, F. J. 1973. Effect of metallic ions on color and pigment content of cranberry juice cocktail. J. Food Sci. 38, 1043–1046.
Stevens, C. D., Cross, C. E., and Piper, W. E. 1957. The cranberry industry in Massachusetts. Mass., Dep. Agric., Bull. 157, 1–45.
Wang, P. L., Du, C. T., and Francis, F. J. 1978. Isolation and characterization of polyphenolic compounds in cranberries. J. Food Sci. 43, 1402–1404.
Williams, M., Hrazdina, G., Wilkinson, M. W., Sweeney, J. G., and Iacobucci, G. A. 1978. High-pressure liquid chromatographic separation of 3-glucosides, 3,5-diglucosides, 3-(0-p-coumaryl glucoside)glucosides and 3-(0- p-coumaryl glucoside)-5-glucosides of anthocyanidins. J. Chromatogr 155, 389— 398.
Zapsalis, C., and Francis, F. J. 1965. Cranberry anthocyanins. J. Food Sci. 30, 396–399.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1985 AVI Publishing Com.
About this chapter
Cite this chapter
Francis, F.J. (1985). Cranberries: Effects of Production and Processing on Sensory Quality. In: Pattee, H.E. (eds) Evaluation of Quality of Fruits and Vegetables. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4217-2_7
Download citation
DOI: https://doi.org/10.1007/978-94-009-4217-2_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8371-3
Online ISBN: 978-94-009-4217-2
eBook Packages: Springer Book Archive