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When treated with sulfur dioxide (SO₂), the color is vivid orange. Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture. [5] Generally, the lighter the color, the higher the SO 2 content. Ethnic foods based on dried apricots include qubani ka meetha in India and chamoy in Mexico.
Fresh fruit is frozen and placed in a drying chamber under a vacuum. Heat is applied, and water evaporates from the fruit while it is still frozen. [14] The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries.
Any fruit that is split, under-ripe, or decaying is disposed of. The remaining healthy fruit is then prepared and shipped to markets. [27] Many companies add preservatives to canned longan. Regulations control the preserving process. The only known preservative added to canned longan is sulfur dioxide, to prevent discoloration. [27]
Potentilla recta, the sulphur cinquefoil [1] or rough-fruited cinquefoil, is a species of cinquefoil.It is native to Eurasia but it is present in North America as an introduced species, ranging through almost the entire continent except the northernmost part of Canada and Alaska.
In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes. The sulfur dioxide released by these salts kills yeasts, fungi, and bacteria in the grape juice before fermentation. Once the levels of sulfur dioxide have subsided (about 24 hours), fresh yeast is added for fermentation.
Luxardo-brand maraschino cherries Close-up, maraschino cherry. A maraschino cherry (/ ˌ m ær ə ˈ s k iː n oʊ,-ˈ ʃ iː-/ MARR-ə-SKEE-noh, - SHEE-) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, [1] Rainier, or Gold varieties.
Durian is a relatively costly fruit because of its short shelf life. [39] Shelf life can be extended to around 4 to 5 weeks by shrink wrapping each fruit; this inhibits dehiscence, probably by multiple mechanisms: inhibiting respiration; reducing loss of water; holding the fruit's parts together; and reducing decomposition by microbes. [40]
The fruit is a very bitter nut, 2–3 cm (3 ⁄ 4 – 1 + 1 ⁄ 4 in) long with a green four-valved cover which splits off at maturity in the fall, and a hard, bony shell. Another identifying characteristic is its bright sulfur-yellow winter bud.
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