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Texture changes in canned apricots following infection of the fresh fruit with Rhizopus stolonifer
Author(s) -
Harper K. A.,
Beattie B. B.,
Pitt J. I.,
Best D. J.
Publication year - 1972
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.2740230307
Subject(s) - softening , orchard , horticulture , ripening , inoculation , food science , chemistry , botany , biology , mathematics , statistics
Abnormal softening in canned apricots from the Murrumbidgee Irrigation Area of N.S.W. was shown to occur following the growth of Rhizopus stolonifer on the fresh fruit. The softening developed irrespective of the maturity of the apricots or the orchard from which they were obtained. The softening process took place slowly during storage of the canned apricots at 20 °C and the optimum period for study of the disorder occurred 6 months after processing. The macerating factor (probably a pectolytic enzyme) was generated early in the growth of the mould on the fruit and sufficient was present 16 h after its inoculation to cause post‐processing softening; at this stage the disease was not apparent on the exterior of the fresh fruit which could easily pass factory inspection prior to canning. Mould growth was arrested by dipping the fruit in dichloran and this measure was partially successful in controlling softening.