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Use of potassium sorbate, diethylpyro‐carbonate and heat for the preservation of prunes at high moisture levels
Author(s) -
Bolin H. R.,
Boyle F. P.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180706
Subject(s) - potassium sorbate , moisture , potassium , food spoilage , food science , chemistry , potassium carbonate , yeast , water activity , water content , biochemistry , biology , organic chemistry , bacteria , sugar , genetics , geotechnical engineering , engineering
Normal mould and yeast growth causing spoilage in prunes containing 69% moisture could be prevented by heat processing. At 57% moisture, a dip in 10% potassium sorbate solution was effective for 40–50 days. At 43% moisture, a 5% potassium sorbate dip provided protection and at 34% even a 2% potassium sorbate dip or 550 ppm diethylpyrocarbonate was adequate to inhibit the mould and yeast growth during the 90 day duration of this study.