Preventing enzymatic softening of canned apricots

Abstract

Canned, unpeeled apricot halves are subject to softening disorders, which destroy the integrity of the fruit flesh. When the cans are opened, one, a few, or all of the halves may be completely macerated, or they may appear normal but disintegrate upon handling. The inability to detect the problem before the can is opened results in a significant number of dissatisfied customers, even if the fraction of affected cans is small.