Role of  on softening in canned apricots

Luh, B; Peupier, L; Liu, Y

Role of on softening in canned apricots

Authors

B. S. Luh
L. Y. Peupier
Y. K. Liu

Publication Information

Hilgardia 28(7):4-6. DOI:10.3733/ca.v028n07p4b. July 1974.

PDF of full article, Cite this article

Abstract

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.

Also in this issue:

“Many happy returns”… a century of research and service

Citrus nematode biotypes

Grapefruit rind breakdown

Weed-eating insects

Are co-ops effective?

Decontamination of feedstuffs

Apricot softening: A problem of the canned fruit

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

Maximum vs. minimum tillage effects on barley and wheat in Imperial Valley

Cool night temperatures cause sterility in rice

Walnut quality and value maximized by harvest management

Dusky-veined walnut aphid studies

Relationships among pruning time response, symptoms attributed to grape bud mite, and temporary early season boron deficiency in grapes