Incidental to the studies which have been undertaken in the Food Technology Division for the past 30 years, it has been observed repeatedly that the skins of frozen apricot halves have a disagreeable tough texture. Consumers of the commercially frozen fruit also have expressed disapproval of this characteristic. Thinking over this problem always raises the question: Are the skins really tougher in frozen apricots than in their fresh counterpart, or do they only appear to be so by contrast with the flesh which becomes somewhat flabby as a result of freezing and thawing?

The mechanical penetrometer mentioned above was designed and built under the direction of Miss Mildred Boggs, United States Department of Agriculture, Albany.

The above progress report is based upon Research Project No. 1264.