Reducing Maple Sap Spoilage
| dc.contributor.author | Monserrate, Catherine | |
| dc.date.accessioned | 2025-01-22T14:24:17Z | |
| dc.date.available | 2025-01-22T14:24:17Z | |
| dc.date.issued | 2025-01 | |
| dc.description.abstract | Maple sap is a perishable product that will spoil when stored improperly or for extended periods of time. As it exits the tree, it is contaminated with bacteria, yeast, and molds, which can spoil the sap by consuming its resources (e.g. sugars) or by releasing byproducts (e.g. enzymes, acids, aromas) resulting in color, texture, flavor and odor changes in the sap. Flavors and textures developed in spoiled sap can persist in maple syrup and other value-added products; proper care of maple sap is essential to produce quality products. | |
| dc.description.sponsorship | Funding for project was made possible by a grant agreement from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. | |
| dc.identifier.uri | https://hdl.handle.net/1813/116649 | |
| dc.language.iso | en_US | |
| dc.rights | Attribution 4.0 International | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | sour maple sap | |
| dc.subject | ropy maple sap | |
| dc.subject | spoiled maple sap | |
| dc.subject | maple sap | |
| dc.title | Reducing Maple Sap Spoilage | |
| dc.type | article | |
| dc.type | fact sheet | |
| schema.accessibilityFeature | alternativeText | |
| schema.accessibilityFeature | readingOrder | |
| schema.accessibilityHazard | none | |
| schema.accessibilitySummary | This article is web accessible for alternative text and reading order. |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- ReducingSapSpoilage_ExtensionArticle_WebAccessible.pdf
- Size:
- 418.03 KB
- Format:
- Adobe Portable Document Format