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Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Azrieli, A., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Orange peels were blanched for 2.5, 5.0 and 7.5 min, reacling temperatures of 54, 75 and 81°C before being ensiled in 18‐litre containers. All blanching treatments reduced dry matter (DM) losses in the first 5 days of storage. After 30 days, only the highest temperature was effective in reducing DM losses (from 35.3 to 9.3%). Chemical analysis revealed that such treatment arrested most fermentative activity, with very little conversion of watersoluble carbohydrates into lactic acid or ethanol. Microbial examination indicated large numbers of yeasts, the activity of which was probably inhibited by the blanching treatments. Copyright © 1988 John Wiley & Sons, Ltd
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Effect of blanching on loss reduction in orange peel storage
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Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Azrieli, A., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Effect of blanching on loss reduction in orange peel storage
Orange peels were blanched for 2.5, 5.0 and 7.5 min, reacling temperatures of 54, 75 and 81°C before being ensiled in 18‐litre containers. All blanching treatments reduced dry matter (DM) losses in the first 5 days of storage. After 30 days, only the highest temperature was effective in reducing DM losses (from 35.3 to 9.3%). Chemical analysis revealed that such treatment arrested most fermentative activity, with very little conversion of watersoluble carbohydrates into lactic acid or ethanol. Microbial examination indicated large numbers of yeasts, the activity of which was probably inhibited by the blanching treatments. Copyright © 1988 John Wiley & Sons, Ltd
Scientific Publication
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