The purpose of this study, initiated early in the development of
mechanical caneberry harvesting, was to provide timely information
for early management decisions concerning mechanical harvesting.
This was accomplished through an economic comparison of mechanical
and hand harvesting of selected types and varieties of caneberries.
Consideration was given to the...
Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
Published July 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The texture of processed berry fruits changes both during processing
and subsequent storage. A study was made of these changes
in processed strawberries, raspberries, blackberries, and blue-
berries, spin-cooked and stored at 100°F. for 28 days in tin and
glass containers. Four samples, from each of the two replications of...
Most studies of bacteria in water have concerned public health; little attention has been given to organisms which are indigenous to
the aquatic environment. Myxobacteria are known to occur in soil,
in the marine environment, and several have been studied in relation
to diseases of salmonid fishes. However, little information...