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Prune products: Improved processing and new uses developed by research

California Agriculture > Volume 2 > Number 11  > research article 

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Authors

W. V. Cruess, Experiment Station, Berkeley

Publication Information

California Agriculture 2(11):12-12.

Published November 01, 1948

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Abstract

Molds and yeasts in packaged prunes can be destroyed by a few drops of propylene oxide.

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Author notes

The propylene oxide treatment for packing dried prunes was discovered and developed by Professor E. M. Mrak and Assistant Professor H. J. Phaj, Division of Food Technology.

Associate Professor Gordon Mackinney and associates, Division of Food Technology are conducting the research on the problem of color darkening in dried fruits mentioned in the foregoing report.

The research on the dietary value of dried prunes was conducted by Professor Agnes Fay Morgan and staff of the Departnient of Home Economics and Professor E. M. Mrak, Division of Food Technology.

Prune products: Improved processing and new uses developed by research

W. V. Cruess
University
of
California
Division of Agriculture
and
Natural Resources
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Prune products: Improved processing and new uses developed by research

California Agriculture > Volume 2 > Number 11  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

W. V. Cruess, Experiment Station, Berkeley

Publication Information

California Agriculture 2(11):12-12.

Published November 01, 1948

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Molds and yeasts in packaged prunes can be destroyed by a few drops of propylene oxide.

Full text

Full text is available in PDF.

Author notes

The propylene oxide treatment for packing dried prunes was discovered and developed by Professor E. M. Mrak and Assistant Professor H. J. Phaj, Division of Food Technology.

Associate Professor Gordon Mackinney and associates, Division of Food Technology are conducting the research on the problem of color darkening in dried fruits mentioned in the foregoing report.

The research on the dietary value of dried prunes was conducted by Professor Agnes Fay Morgan and staff of the Departnient of Home Economics and Professor E. M. Mrak, Division of Food Technology.

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