Preventing enzymatic softening of canned apricots

Buchanan, J; Fortlage, R; Mitchell, F; Sommer, N

Preventing enzymatic softening of canned apricots

Authors

Jack R. Buchanan
Robert J. Fortlage
F. Gordon Mitchell
Noel F. Sommer

Authors Affiliations

Jack R. Buchanan is Specialist, Department of Pomology, University of California, Davis; Robert J. Fortlage is Staff Research Associate, Department of Pomology, University of California, Davis; F. Gordon Mitchell is Extension Pomologist, Department of Pomology, University of California, Davis; Noel F. Sommer is Pomologist, Department of Pomology, University of California, Davis.

Publication Information

Hilgardia 31(4):16-17. DOI:10.3733/ca.v031n04p16. April 1977.

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Abstract

Canned, unpeeled apricot halves are subject to softening disorders, which destroy the integrity of the fruit flesh. When the cans are opened, one, a few, or all of the halves may be completely macerated, or they may appear normal but disintegrate upon handling. The inability to detect the problem before the can is opened results in a significant number of dissatisfied customers, even if the fraction of affected cans is small.

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