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Preventing enzymatic softening of canned apricots

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Authors

Noel F. Sommer , University of California
Jack R. Buchanan, University of California
Robert J. Fortlage, University of California
F. Gordon Mitchell, University of California

Publication Information

California Agriculture 31(4):16-17.

Published April 01, 1977

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Abstract

Abstract Not Available – First paragraph follows: Canned, unpeeled apricot halves are subject to softening disorders, which destroy the integrity of the fruit flesh. When the cans are opened, one, a few, or all of the halves may be completely macerated, or they may appear normal but disintegrate upon handling. The inability to detect the problem before the can is opened results in a significant number of dissatisfied customers, even if the fraction of affected cans is small.

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Author notes

This study was partially supported by a grant from the Canners League of California.

Preventing enzymatic softening of canned apricots

Noel F. Sommer, Jack R. Buchanan, Robert J. Fortlage, F. Gordon Mitchell
Webmaster Email: wsuckow@ucanr.edu

Preventing enzymatic softening of canned apricots

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Noel F. Sommer , University of California
Jack R. Buchanan, University of California
Robert J. Fortlage, University of California
F. Gordon Mitchell, University of California

Publication Information

California Agriculture 31(4):16-17.

Published April 01, 1977

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Abstract Not Available – First paragraph follows: Canned, unpeeled apricot halves are subject to softening disorders, which destroy the integrity of the fruit flesh. When the cans are opened, one, a few, or all of the halves may be completely macerated, or they may appear normal but disintegrate upon handling. The inability to detect the problem before the can is opened results in a significant number of dissatisfied customers, even if the fraction of affected cans is small.

Full text

Full text is available in PDF.

Author notes

This study was partially supported by a grant from the Canners League of California.


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