Selected cultivars of apples, peaches, and cherries were prepared as edible fruit portions, and preserved in flexible pouches under refrigeration. Preserving adjuncts such as sucrose, potassium sorbate, calcium chloride, citric acid and ascorbic acid were added as concentrated solutions to apple slices, peach slices or pitted cherries in Polyester/Polyethylene or Polyester/ Al foil/Polypropylene pouches that were evacuated and nitrogen-flushed prior to sealing. Some of the pouches were placed directly in 4°C storage whereas others were heated in steam or water to provide various blanching treatments prior to refrigerated storage. At various times up to 12 weeks after processing, the fruits were examined for physical, chemical, microbiological and sensory quality. Of the two package structures studied the aluminum foil-containing pouch proved superior to the Polyester/Polyethylene laminate in preserving fruit quality. Results for a series of mild thermal blanch treatments varied with fruit type in terms of microbial stability and sensory quality attributes. For apples, blanching to a center temperature of 80°C proved to be the most satisfactory, whereas 70°C was optimal for peach quality. Cherries, blanched to a center temperature of 80°C, were of good microbial stability. Both. Golden Delicious and Spartan cultivars prepared as apple slices were found to have good flavor, color and textural characteristics after 12 weeks of refrigerated storage. Of the three peach cultivars examined, Fairhaven and Redhaven freestone peaches produced slices of good quality after processing and refrigerated storage of 12 weeks. Fortuna, a clingstone cultivar, had an unsuitable rubbery texture after the storage period. Lambert sweet cherries and Montmorency sour cherries proved to be unsuitable because of problems arising from microbial growth and loss of textural quality. In summary, it was determined that Golden Delicious and Spartan apple cultivars and Fairhaven and Redhaven peach cultivars can be processed into high quality refrigerated fruit products suitable for storage in aluminum foil-containing flexible pouches at 4°C for up to 12 weeks. / Land and Food Systems, Faculty of / Graduate

No description available.

No description available.

Graduation date: 1961

No description available.

Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one and six months in No. 10 cans. Three samples of the above four berries were analyzed before processing, immediately after processing and after one and six months of storage at 78°F. Five samples of syrups were collected from both center and side of the cans by means of 50 ml pipettes. These five samples were from top, 1 3/4", 3 l/2", and 5 1/4" from the top and from the bottom and a mean sample was taken from the drained syrup. The cans were then drained on an 8 mesh 10" screen. 100 gram samples of the drained solids from top, middle and bottom were collected for texture measurements. The results indicated the following: 1. There is a decrease in soluble solids of the syrup and drained weight of the fruit immediately after processing. Softening of berries progresses with storage. 2. There is an increase in titratable acidity, pH and pigments of the syrup immediately after processing. Titratable acidity and pigments increase with storage and pH values were lower. 3. There is a tendency to reach an equilibrium in the can with regards to soluble solids in all berries and pigments in case of strawberries with a lower tendency for raspberries. In the case of titratable acidity equilibrium was almost realized in strawberries and blueberries. All berry packs showed no equilibrium in the pH value after six months. 4. No noticeable differences between samples collected from centers and side of the can. / Graduation date: 1963

by Huanpu Jun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1990. / Bibliography: leaves 122-136. / Acknowledgement --- p.iii / Abstract --- p.V / Introduction --- p.1 / Literatiure review --- p.3 / Chapter A. --- "The changes of fruit during development, maturation, senescence" --- p.3 / Chapter 1. --- Fruit --- p.3 / Chapter 2. --- Fruit cell --- p.6 / Chapter 3. --- Respiration and ethylene --- p.18 / Chapter 4. --- Other oxidative reaction --- p.21 / Chapter 5. --- Control of ripening --- p.22 / Chapter B. --- In period of harvest and storage --- p.23 / Chapter 1. --- After harvest --- p.24 / Chapter 2. --- Postharvest technology procedures --- p.25 / Chapter C. --- Litchi --- p.28 / Chapter 1. --- Morphology and embryology --- p.28 / Chapter 2. --- Composition --- p.30 / Material and methods --- p.33 / Chapter A. --- "Morphological , anatomical and physical studies" --- p.33 / Chapter B. --- Biochemi cal studiets --- p.34 / Chapter 1. --- Starch content --- p.34 / Chapter 2. --- Soluble protein content --- p.35 / Chapter 3. --- Sugar component separated by thin layer chromatography --- p.36 / Chapter 4. --- Reducing sugar content --- p.36 / Chapter 5. --- Total sugars --- p.37 / Chapter 6. --- Acid content --- p.37 / Chapter 7. --- Chlorophyll contents --- p.37 / Chapter 8. --- Anthocyanin contents --- p.38 / Chapter 9. --- Phenolic compound content --- p.33 / Chapter 10. --- Peroxidase activity --- p.39 / Chapter 11. --- Superoxide dismutase activity --- p.39 / Chapter 12. --- Vitamin C content --- p.40 / Chapter C. --- Preliminary study on storage --- p.41 / Results --- p.43 / Chapter A. --- Development period --- p.43 / Chapter 1. --- "Morphological , anatomical and physical changes" --- p.43 / Chapter i. --- Whole Fruit --- p.43 / Chapter ii. --- Seed --- p.43 / Chapter iii. --- Aril --- p.44 / Chapter 2. --- Rhysio1ogica1 and biochemical changes --- p.47 / Chapter i. --- Weight and water content --- p.47 / Chapter ii. --- Soluble protein content --- p.52 / Chapter iii. --- Starch content --- p.52 / Chapter iv. --- Acidity --- p.52 / Chapter v. --- Sugar content --- p.61 / Chapter vi. --- Change in pericarp --- p.68 / Chapter B. --- Storage period --- p.63 / Chapter 1. --- Fruit without any treatment stored at 5°C and 10°C --- p.63 / Chapter 2. --- Fruit was treated and packed with different methods and then stored at 10°C and room temperature respectively --- p.75 / Chapter i. --- Change in Fresh weight of stored Fruit --- p.75 / Chapter ii. --- Rate of rotting --- p.78 / Chapter iii. --- Rate of darkening --- p.78 / Chapter iv. --- Anthocyanin --- p.87 / Chapter v. --- Phenolic compound --- p.87 / Chapter vi. --- Chlorophyll --- p.88 / Chapter vii. --- Acidity --- p.88 / Chapter viii. --- Total sugar --- p.101 / Chapter ix. --- Reducing sugar --- p.101 / Chapter x. --- Ascorbic acid --- p.106 / Chapter xi. --- Peroxidase activity --- p.106 / Chapter xii. --- Superoxide dismutase --- p.107 / Discussion --- p.114 / Reference --- p.122

Graduation date: 1972

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.