Apricot softening: A problem of the canned fruit
AuthorL. L. Claypool
Hilgardia 28(7):4-4. DOI:10.3733/ca.v028n07p4a. July 1974.
CANNING IS THE PRINCIPAL outlet for California apricots which account for nearly all of the USA pack. Softening of fruit in the can has been recognized as a problem for over 10 years. Annual evaluations by the Canners League of California of the foreign pack available on the European market indicate that softening is a problem for all major apricot producing countries.
Also in this issue:“Many happy returns”… a century of research and service
Citrus nematode biotypes
Grapefruit rind breakdown
Are co-ops effective?
Decontamination of feedstuffs
Role of on softening in canned apricots
Implication and chemical testing of two in softening of canned apricots
Fungus and enzyme activity in fresh apricots as related to softening of canned fruits
Estimating costs of quality changes in using waste water for irrigation
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Dusky-veined walnut aphid studies
Relationships among pruning time response, symptoms attributed to grape bud mite, and temporary early season boron deficiency in grapes