Effects of Water Hardness on Processed Quality of Carrots, Sweet Cherries, and Apricots

• Main Author: Chiang, Jack C.
• Format: Others
• Published: DigitalCommons@USU 1970
• Subjects: Water Hardness; Effects of; Processed Quality; Carrots; Sweet Cherries; Apricots; Comparative Nutrition; Nutrition
• Online Access: https://digitalcommons.usu.edu/etd/5115; https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6150&context=etd

The Honey Sweet carrots were canned with Ethyienediamine tetracetic acid (CaNa 2 EDTA) and Sodium hexametaphosphate (Ha-HMP) at five different water hardness (0 , 20, 40, 80, 160 ppm of calcium and 20 of magnesium) , then stored at temperatures of 70 and 100 F. Evaluations were made at sixty-day i intervals for six months. Firmness and color degradation decreased significantly when water hardness or storage time increased. Under storage at 100 F and 0 hardness of water, the decrease of color and firmness was constantly accelerated. When hard water (above 80 ppm or below 40 ppm) was used for canning Van sweet cherries and Large Early Montgament apricots, the firmness , volatile reducing substances, and pH decreased. Sensory acceptability was maximum at 40 and 80 ppm. However, when either CaNa 2 EDTA or Na-HMP was used at the 500 ppm, it was found that they counteracted the effects of hard water and the quality of canned sweet cherries and apricots improved, when compared with control.