The storage life of dried apricots is decreased in proportion to the quantity of oxygen consumed by the fruit. The rate of oxygen consumption is greatly increased by increasing the moisture content over the range 10 to 25%, by increasing the partial pressure of oxygen, and by increasing the temperature of storage. Although the rate is completely independent of the sulfur dioxide concentration, 30-45% of the oxygen consumed is utilized in oxidation of sulfur dioxide to sulfate. At temperatures below 43°C.
The yeasts found on the grapes and in the wines of California have received little attention from the botanical point of view, although the viticultural industries of the area are comparatively old. Holm (1908) incompletely described several yeasts obtained from California grapes designating them by number or as Saccharomyces ellipsoideus (Bioletti I Nov. Var.). He concluded that yeasts found on grapes produced in regions remote from wine-making operations are inactive in respect to the formation of alcohol and that many are detrimental to wine by producing films, turbidity, and unpleasant flavors. According to Bioletti (1911) S. ellipsoideus is the most common wine yeast and Saccharomyces apiculatus the most common pseudoyeast occurring on grapes. Bioletti and Cruess (1912) briefly described the following yeasts obtained from grapes produced in the Davis, Acampo and Contra Costa vineyard areas of California: Saccharomyces apiculatus, Saccharomyces ellipsoideus, "wild yeast (Saccharomyces sp.)," and other "wild yeasts" characterized by film formation and slow fermentation. Cruess (1918) described cultures of S. ellipsoideus, Saccharomyces pastorianus, Willia anomalus, S. apiculatus, Mycoderma and Torula obtained from California grapes but failed to obtain cultures of Saccharomyces ludwigii, Saccharomyces cerevisiae, Saccharomyces malei, or Saccharomyces marxianus. Grapes from the wineproducing area of Ripon, Tulare, Fresno and Contra Costa regions yielded more true yeasts than grapes obtained from the remote areas of Davis and El Centro, and ripe grapes contained greater numbers of yeasts than green grapes. Suminoe (1928, 1930) reported on wine yeast isolated from California wine mash.
The rates of darkening, sulfur dioxide disappearance, carbon dioxide production, and oxygen consumption in dried apricots have been determined as a function of storage temperature.
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