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peer-reviewed research article

Role of Pectic enzymes on softening in canned apricots

authors

B. S. Luh, University of California
L. Y. Peupier, University of California
Y. K. Liu, University of California

publication information

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

abstract

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.


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