Role of Pectic enzymes on softening in canned apricots
B. S. Luh, University of California
L. Y. Peupier, University of California
Y. K. Liu, University of California
California Agriculture 28(7):4-6. DOI: 10.3733/ca.v028n07p4b.
Abstract Not Available – First paragraph follows:
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.