Show r. r n a t Obtain Highest Quality in Fruits I and Vegetables for Home Freeze I High quality I In frozen foods toads Is U I their original freshness their natural batura colors ealor flavors and nutritive tive values Declining quality Is la evidence of aging of becoming discolored losing flavor Claval texture and vitamins Protection of frozen stood food from front damage to high quality ft ity Is III a matter In which many are ate concerned A few guides In handling handl ing can be applied l our four our Guides no Be 1 Be lI sure auro re you know the temperature tem of ot your home bome storage space for frozen foods food Zero Is Ic i critical best boat the worrisome and temperatures are those above I zero cero up to defrosting If It It Is 10 degrees degree 1 P. P old hold frozen foods In It very briefly If 20 degrees 1 F F. the tho holding period should be much shorter 2 It If If you have large space and I wish to hold frozen foods during weeks weeke or month be e especially concerned d about the quality you buy Examination of color flavor and ond texture may l be e advisable able Good Gooel tight tight fitting packages are necessary Since early stages of damage are not apparent assure fiSsure adequate protection with temperature tempera ture tures at zero 3 If H It you discover poor quality In fn boughten foods foode do not hesitate to discuss It with your supplier Possibly o original quality wa was poor but it Jt Is possible aleo ale that temperature tem tern temperature I I damage has dev developed toped lIo somewhere where In earlier handling I Donot make malte a quick decision on who Is at fault The consumer I also has some responsibility for forthe the quality of the frozen foods I I I She will want to select frozen o foods floods ds just before going to the 1 I cli checkout stand and then take them them home as soon as possible and put th them m In the freezer Attention At to theae thero two points will help to maintain quality of the frozen foods you buy I I I 4 In 4 In preparation for serving follow packers directions or obtain ob ob- tam tain n reliable advice elsewhere i I Temperature Damage I I Losses of quality at 0 degrees 10 In degrees or 20 degrees F. F have been investigated at the US U.S. Department De I West of Agricultures Agriculture's I ern Research Laboratory in Al- Al I I I I bany California recently Here are a few principal facts from the studies I Browning of peach spree slices lees of or green color In snap nap beans bean tendency ten tend I dency deney of orange Juice to separate I j jInto Into two layers layen darkening of poultry and stale flavor In some precooked foods are among themore the ilia themore I more rapid changes Off Ott flavors lose los of ot vitamin C and unnatural texture develop more Probably th the most ID In i t slant facts facto are temperature data djU ftP tS' that leads to and able I quality loss ION I 14 not detectable In Its early stages Before long at atthe atthe atthe I the higher temperatures quality toss loss becomes conspicuous I Although changed In quality j I proceed at different rates all are barely active at zero or lower I. I As temperatures rise their rates increase rapidly rapidly doubling doubling g leveral several sev lev- severa eral era times before they reach the thee stage staKe of softening or defrosting 1 |