University of California

Some factors affecting the burning of sulfurs used in sulfuring fruits


C. S. Bisson
H. W. Allinger
H. A. Young

Authors Affiliations

C. S. Bisson was Professor of Chemistry and Chemist in the Experiment Station; died March 13, 1940; H. W. Allinger was Analyst, Division of Chemistry; H. A. Young was Associate Professor of Chemistry and Associate Chemist in the Experiment Station.

Publication Information

Hilgardia 14(6):359-372. DOI:10.3733/hilg.v14n06p359. February 1942.

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During the 1936 season, growers in various districts in California were experiencing some difficulty in sulfuring the fruit to be dried. Long, Mrak, and Fisher5 found that the difficulties of that season were merely a recurrence of a series of yearly troubles. These investigators determined that some of the samples of sulfur in question burned 90 to 100 per cent, whereas many others burned anywhere from 10 to 50 per cent. With the poor-burning sulfurs the result was reduced quality of the product, delay in operations during the drying season, and an actual loss of sulfur through failure to burn.

Bisson C, Allinger H, Young H. 1942. Some factors affecting the burning of sulfurs used in sulfuring fruits. Hilgardia 14(6):359-372. DOI:10.3733/hilg.v14n06p359
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