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Disintegration and Organoleptic Deterioration of Processed Strawberries caused by the Mould Byssochlamys nivea
Author(s) -
Put Henriëtte M. C.,
Kruiswijk J. Th.
Publication year - 1964
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1964.tb04810.x
Subject(s) - organoleptic , food science , flavour , chemistry
S ummary : In the Netherlands the disintegration of processed strawberries, accompanied by unpleasant odour and flavour, is generally caused by the mould Byssochlamys nivea . Pectolytic enzymes produced during the growth of the mould are responsible for the disintegration. The organism is not killed by the heat treatment normally applied to strawberries.