Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to determine the effects on texture of not only the secondary bleaches, but also the primary bleach (sulfur dioxide). Three bleaches were found to remove the pigments in question leaving a snow white fruit at the end of the process, These were sodium and calcium hypochlorite and sodium chlorite. The study of the brining effects on the original fruit showed that most firming occurred within the first four and one half weeks. These constituents affecting firmness, the pectins and cellulose, did not appreciably change during the curing process. Only the uptake of calcium into the pectin was noted after the first few weeks. Analyses showed that secondary bleaching with the hypochlorites was too destructive to the cherry tissue. Sodium hypochlorite was extremely harsh, as it destroyed up to one half of the original cellulose and lowered the calcium level in the pectin. Calcium hypochlorite was found to be less severe, although some destruction did occur. Another problem encountered with the hypochlorites was the difficulty in controlling the reaction unless constant care was maintained. No change in the constituents affecting texture was found with sodium chlorite bleaching agent. Texture was still firm and although the process took longer than the hypochlorite process, very little attention was needed. Sodium chlorite was determined to be the best bleaching agent for secondarily bleaching brined cherries. No off-flavors developed when the fruit was processed into maraschino cherries. / Graduation date: 1968

Graduation date: 1939

Graduation date: 1959

Graduation date: 1942