All Current Publications
Document Type
Factsheet
Publisher
Utah State University Extension
Publication Date
6-2017
Abstract
This fact sheet describes pretreatments that can be used to prevent darkening of fruits prior to canning or dehydrating, including ascorbic acid, citric acid powder, lemon juice, citric acid mixtures, fruit juice, and sulfites.
Recommended Citation
Washburn, Carolyn and Jensen, Christie, "Pretreatments to Prevent Darkening of Fruits Prior to Canning or Dehydrating" (2017). All Current Publications. Paper 1763.
https://digitalcommons.usu.edu/extension_curall/1763