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Cranberries: Effects of Production and Processing on Sensory Quality

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Evaluation of Quality of Fruits and Vegetables

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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).

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Authors
  1. F. J. Francis
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Editors and Affiliations

  1. U.S. Department of Agriculture, Agricultural Research Service, Departments of Botany and Food Science, North Carolina State University, 27695-7625, Raleigh, North Carolina, USA

    Harold E. Pattee

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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

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  • 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

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