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peer-reviewed research article

Fungus and enzyme activity in fresh apricots as related to softening of canned fruits

authors

N. F. Sommer, U.C.
J. R. Buchanan, U.C.
R. J. Fortlage, U.C.

publication information

California Agriculture 28(7):8-8. DOI: 10.3733/ca.v028n07p8. July 1974.

Summary

Summary Not Available – First paragraph follows:

CANNED APRICOTS in Australia are believed to be softened by heat-tolerant pectolytic enzymes from the black bread mold, Rhizopus stolonifer (Ehrenb. ex Fr.) Lind. Australian workers have duplicated softening problems by adding a Rhizopus-rotted fruit or juice from a rot lesion to cans. Fungi were killed by heat-processing at 100°C (212°F) for 10 minutes but a portion of their pectolytic enzyme activity remained. The Australian work has now been duplicated independently in two California studies.


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