Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

[No abstract available] / Science, Faculty of / Botany, Department of / Graduate

Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30 minutes in 0.00%, 0.05%, 0.10% and 0.50% calcium in the form of calcium lactate and calcium chloride, application of 0%, 1% and 3% low-methoxyl pectin applied as a ten-minute dip and in the syrup along with 0.00% and 0.05% calcium, also as a ten-minute dip, and lastly treatments with 0.00%, 0.02% and 0.03% pectin esterase combined with 0.00%, 0.05%, and 0.10% calcium levels in a 30-minute dip. The peaches were then canned and stored for six months. To determine the effects of the treatments the peaches were evaluated organoleptically for appearance, flavor, and texture and objective measurements of density, soluble solids, shearing strength and sediment in the syrup were made. Although treatments of this nature have proven effective for other fruits and frozen peaches, no outstanding improvement was noted in this project. Pectin esterase at the 0.02% and 0.04% levels, however, did improve appearance slightly and also reduced the amount of sediment in the syrup without impairment of the flavor. Calcium treatment alone did not affect appearance, but did reduce sediment and increase shearing strength although in amounts over 0.05% calcium was detrimental to flavor with calcium chloride being the worst offender. Pectin treatment was actually harmful to both appearance and flavor, probably because of the occurrence of some gellation in several treatments. No differences were noted for texture and although differences in soluble solids and density were observed, they were of small magnitudes. / Graduation date: 1953

The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of the above, four berries,were analyzed immediately after processing and after 3, 7, 14, and 28 days of storage at 100°F. Physical measurement of texture was obtained by the use of Maryland Shear-press. The work diagrams thus obtained were studied in detail. These samples, after being subjected to the Shear-press, were analyzed for percent A.I.S. and total pectin. The results indicated the following: 1. There was no significant difference in the texture, percent A.I.S. and total pectin, between berries processed and stored in tin and glass containers over a period of 28 days at 100°F, 2. Highest correlation was obtained between texture as measured by partial work and total pectin in case of strawberries and blueberries and between maximum force and percent A.I.S. in raspberries and blackberries. 3. Maryland Shear-press gave characteristic work diagrams for each of the four berries, which were consistent throughout. 4. A linear relationship was obtained between sample size and texture as measured by the total work. / Graduation date: 1963

Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose replacement, were tested with the pH of the syrup controlled at 3.0. Both cold and hot processes were used, and samples were tested every two days during the concentrating period for drained weight of the cherries; volume of the cherries; pH, inversion, and degree Brix of the syrup. The commercial product, with the trade name "glucose", was also tested in another series of samples. Owing to its insolubility at low temperatures only the hot process was used. The results show that dextrose increases the weight of cherries in the cold process, whereas the difference in weight gain is not as noticeable in the hot process. "Glucose" gives approximately the same results as does dextrose. High inversion of the syrup of a sample does not indicate a comparable weight gain in the cherries because the monosaccharides are concentrated in the fruit tissue. By controlling the pH of the syrup at 3.0 no advantage in increasing the weight of the cherries is gained. / Graduation date: 1940

Graduation date: 1948

Graduation date: 1948

Graduation date: 1954

Graduation date: 1958

No description available.