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SUMMARY Samples of 6 commercial varieties of peaches–5 freestone (Ranger, Triogem, Sun-high, Elberta, and Afterglow), and 1 clingstone (Ambergem)–were examined at 4 stages of postharvest ripeness.… Continue Reading
Pimiento peppers were canned at five levels of acidification, two levels of added sugar, three stages of ripeness, three post-harvest holding periods, and with three organic acids in separate… Continue Reading
SUMMARY Pectic constituents were isolated from the alcohol insoluble solids of freestone peaches at four stages of ripeness. The varieties studied were Poppy, Loring, Southland and Rio Oso Gem. The… Continue Reading
Quality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose-corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had… Continue Reading
Chemical methods of treatment were investigated as a means to reduce the waste load of concentrated unit effluents from pimiento canning. Polymeric flocculating agents and inorganic salts were… Continue Reading