Storage of Dried Fruit

Stadtman, Earl R.; Barker, H. A.; Haas, Victoria; Mrak, E. M.; Mackinney, G.

doi:10.1021/ie50435a023

Cited by 16 publications

(14 citation statements)

References 1 publication

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“…This work differed markedly from the earlier experiments of Stadtman et al (1946b) and Nury et al (1960). The former completed their extensive studies before the development of the wide range of flexible films which are now available.…”

Section: Resultscontrasting

confidence: 93%

“…The two nitrogen-atmosphere treatments showed no evidence of a change in sulphate content over the storage period. These results agree with observations by Stadtman et al (1946b) which showed that no sulphate was accumulated in dried fruits when oxygen supply was severely restricted. ] Reynolds (1965) reviewed the results of previous workers on usage of oxygen by dried fruits and vegetables and its part in the oxidation of sulphite to sulphate.…”

supporting

confidence: 92%

“…The storage temperature of 25°C was selected so that results would apply to all parts of Australia outside i:he tropics and to other temperate-zone areas. The relatively high moisture content of 25% was used because of the increasing consumer demand for dried fruits which are soft or tender in texture, even though Stadtman et al (1946b) have shown that oxygen used by dried fruits may be 11-5 times more at 25% than at 10% moisture content if unlimited oxygen is available. Figures 1 and 2 show the mean changes in total, combined, and free SO, contents during storage of the apricot samples having initial levels of 2750 ppm and 2120 ppm SO, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…However, all treatments packed with the lower initial level of SO, reached an absorbance level of 0.3 after storage periods ranging from 34-41 weeks. Stadtman et al (1946a) suggested that the end of the useful storage life of dried fruits was reached when 65% of initial SO, content was lost. Results from our experiments support this observation.…”

Section: Extent Of Browningmentioning

confidence: 99%

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Mechanisms of sulphur dioxide loss from dried fruits in flexible films

Davis

McBean

Rooney

et al. 1973

Int J of Food Sci Tech

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Storage experiments were done at 25"C, 75% r.h. to assess the relative importance of the mechanisms by which SO, is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impermeable to SO, and oxygen. Test packs: were sealed and stored in two atmospheres, air and nitrogen. The storage life of dried apricots under the above conditions was also determined.The loss of SO, due to oxidation by oxygen which entered th.e permeable packages was about twice that caused by oxygen which was entrapped in the headspace. The latter was about the same as the loss o f S 0 , by permeation.A further appreciable loss occurred by irreversible combination of SO, with constituents of the dried fruit.

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Section: Resultscontrasting

confidence: 93%

supporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Extent Of Browningmentioning

confidence: 99%

See 2 more Smart Citations

Mechanisms of sulphur dioxide loss from dried fruits in flexible films

Davis

McBean

Rooney

et al. 1973

Int J of Food Sci Tech

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“…Nawa and H. Hirano. A cell-free extract prepared from dried cells of Clostridium kluyveri (Worthington Biochemical Corporation) by the method of Stadtman (9) was routinely as a source of phosphotransacetylase.…”

Section: Srecentlymentioning

confidence: 99%

Studies on Mammalian and Human Pyruvate and Alpha-Ketoglutarate Dehydrogenation Complexes

Koike¹

1966

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Measurement of non‐enzymic browning of dehydrated carrot

1973

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Non-enzymic browning of sulphited dehydrated carrot is measured by extracting brown materials with 2% acetic acid containing 1 % formaldehyde, followed by precipitation of interfering pigments absorbing at 420 nm with 10% lead acetate and ethyl alcohol. The presence of sulphur dioxide is shown to reduce the absorption at 420 nm of a glucose-glycine browning solution and an extract of dehydrated carrot, the effect depending on time of incubation and exposure to light. The use of formaldehyde in the extraction solvent overcomes the effect of sulphur dioxide at concentrations up to 19 200 parts/million. The presence of carotenoids is shown to increase the absorption of browning extracts at 420 nm leading to high results. The interference from pigment materials is overcome by precipitation with lead acetate and ethyl alcohol. The use of both formaldehyde and lead acetate has no additional effect on browning determinations.Comparative tests of the proposed lead-alcohol precipitation method with an alcohol precipitation method, using both a glucose-glycine browning mixture and an extract of dehydrated carrot, shows only the lead-alcohol precipitation method to overcome errors due to carotenoid pigments either originally present in the extract or added as 8-carotene, while the additional use of formaldehyde during extraction is necessary to overcome errors due to sulphur dioxide.Browning of dehydrated sulphited carrot stored for up to 20 days at 50 "C decreased with time of storage when measured by the alcohol precipitation method and in dehydrated non-sulphited carrot, browning showed only a slight increase with storage time. When measured by the lead-alcohol precipitation method, browning showed only a slight increase in stored dehydrated sulphited carrot, but a marked increase in stored dehydrated non-sulphited carrot, in agreement with visual observations.

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Storage of Dried Fruit

Cited by 16 publications

References 1 publication

Mechanisms of sulphur dioxide loss from dried fruits in flexible films

Mechanisms of sulphur dioxide loss from dried fruits in flexible films

Studies on Mammalian and Human Pyruvate and Alpha-Ketoglutarate Dehydrogenation Complexes

Measurement of non‐enzymic browning of dehydrated carrot

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