Apricot softening: A problem of the canned fruit

Claypool, L

Apricot softening: A problem of the canned fruit

Author

L. L. Claypool

Publication Information

Hilgardia 28(7):4-4. DOI:10.3733/ca.v028n07p4a. July 1974.

PDF of full article, Cite this article

Abstract

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

Weed-eating insects

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

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