Thesis (MScAgric)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Thiamin and ascorbic acid content and retention were determined in raw, blanched, pouched and canned green beans immediately after processing and after storage for four months at room temperature or at 37.5°C. Ascorbic acid was also determined in raw, pouched and canned Royal Ann cherries immediately after processing and after storage for six months at room temperature. Five replicates of green beans and three replicates of cherries were assayed. Compared to the raw green beans, the blanched green beans were higher in apparent thiamin and lower in ascorbic acid. There was significantly more thiamin and ascorbic acid in the pouched green beans and more ascorbic acid in the pouched cherries than in the canned ones. There were no significant losses in these two vitamins in the pouched and canned products after four months storage at room temperature. These vitamins, however, were significantly lower in the pouched and canned products after four months storage at 37.8°C. The liquid portions of the pouched products had significantly higher concentrations of these water soluble vitamins than the canned ones. However, the total amount of liquid portion was lower in the pouched than in the canned products, leading to smaller total vitamin losses in the pouched products. Canned green beans were yellower and lighter in color than pouched green beans. Pouched cherries were significantly darker red than the canned cherries. The pouched products were firmer in texture than the canned. Results of this study demonstrate that pouched green beans and cherries have a better nutritional value, color and texture than the canned ones. / Graduation date: 1983

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

Thesis (MScAgric)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Presented as Thesis (Ph. D.)--University of Wisconsin--Madison, 1925. / Cover title. "Reprinted from American journal of botany, vol. XVI, no. 7 ... July, 1929." Includes bibliographical references (p. 541).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1950. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 87-88).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 44-47).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.