Effects of Immature Fruit and Holding on Strawberry Puree Quality and Color Stability1

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

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

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

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

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Contributor Notes

Received 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.

Graduate 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, Wash.

The authors wish to thank Dr. W. A. Sistrunk, 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.

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