Physical and Chemical Characteristics of Puree from Once-over Harvested Strawberries 1

S. E. Spayd; J. R. Morris

doi:10.21273/JASHS.106.1.105

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Journal of the American Society for Horticultural Science

Physical and Chemical Characteristics of Puree from Once-over Harvested Strawberries^¹

Authors:

S. E. Spayd

S. E. SpaydDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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and

J. R. Morris

J. R. MorrisDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Article Category:: Research Article

Online Publication Date:: Jan 1981

Page(s):: 105–109

Volume/Issue:: Volume 106: Issue 1

Copyright:: © American Society for Horticultural Science 1981

DOI:: https://doi.org/10.21273/JASHS.106.1.105

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Received:: 11 Jun 1980
Published-print:: 01 Jan 1981

Received:: 11 Jun 1980
Published-print:: 01 Jan 1981

S. E. Spayd

S. E. SpaydDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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and

J. R. Morris

J. R. MorrisDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Contributor Notes

^¹Received for publication June 11, 1980. Published with the approval of the Director of the Arkansas Agricultural Experiment Station.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

^²Graduate Assistant and Professor, respectively. This paper represents a portion of a dissertation submitted by the senior author in partial fulfillment of the requirements for the PhD degree. Currently, senior author is Assistant Food Scientist, Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, WA 99350.

The authors thank Dr. W. A. Sistrunk, Professor, Department of Horticultural Food Science, University of Arkansas, and Dr. J. N. Cash, Associate Professor, Department of Food Science and Human Nutrition, Michigan State University, for the enzyme extraction and assay techniques used in this study.

Received:: 11 Jun 1980
Published-print:: 01 Jan 1981

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