Role of on softening in canned apricots
AuthorsB. S. Luh
L. Y. Peupier
Y. K. Liu
Hilgardia 28(7):4-6. DOI:10.3733/ca.v028n07p4b. July 1974.
FUNGAL CONTAMINATION with Bysso-chlamys fulva has been reported to be responsible for softening of canned apricots in South Africa. In Australia, apricot softening was attributed to the slow action of a heat-resistant pectic enzyme produced by the mold Rhizopus stolonifer. The softening was thought to be due to mold contamination in the orchard or following mechanical damage during post-harvest handling.
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