This investigation was concerned with the reduction of
waste in raw vegetables and fruits between the times of harvest
and consumption. Reduction of spoilage in produce was attempted
by means of chemical and. physical agents as well as a combination
of both.
The first phase of the work consisted of...
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...