Damage to the nuts and consequent spoilage can be kept at a minimum if they are gathered promptly, which should be daily.
Nut Spoilage+ In the Southern States one of the most serious problems with some selections of the Chinese chestnut is the spoilage of the nuts.
By culling out the trees producing nuts with a high rate of spoilage under the best storage conditions it should be possible to reduce storage losses to a minimum.
In most parts of the South, however, this fungus is not the primary cause of nut spoilage and the limited work so far carried out has not revealed the cause.
Review of Previous Work+ The period during which pecans will remain free of rancidity and other forms of spoilage varies considerably with storage conditions and other factors.
The danger of spoilagedoes not seem to be so great by the time winter rains set in.
Chestnuts lose moisture rapidly and become subject to spoilage due to molds and other fungi and therefore must be considered as highly perishable and handled accordingly.
The molds and other organisms which cause the spoilage do not quickly get down to the lower layers.
In the proportion indicated, however, it is favorable to the growth of the lactic bacteria and helps to prevent the growth of spoilage organisms.
Stirring or agitation of the brine may be harmful for the reason that the introduction of air bubbles is conducive to the growth of spoilage bacteria.
It always occurs when pickles are exposed above the brine and very often when the brine is too weak to prevent the growth of spoilage organisms.
Spoilage is due to imperfect jars, imperfect rubbers, imperfect sealing of tin cans, careless blanching, insufficient cold dipping or poor sterilizing.
If any spoilageshould occur on the surface, this layer will protect the vegetables beneath.
These canned foods may show no signs of spoilage and yet when the can is opened the product may have a sour taste and a disagreeable odor.
Flat Sour is a kind of spoilage in which no gas is formed, but acid is produced, giving the food a sour taste.
This type of spoilage is caused by the action either of yeast or of a certain kind of bacterium which thrives best without air.
The high cost of fruits and sugar make it imperative that as little spoilage as possible result from food preservation.
The visible indications of such spoilage are gas bubbles in the jar and a bulging of the lid of a jar or a distending of the top and bottom of a can.
Spoilage in these products is accelerated by the kneading process which distributes air throughout the mass and with it all forms of microbial contamination.
When packed solidly in mass, curd is largely protected from spoilage by the exclusion of air and perhaps the quick exhaustion of free oxygen through the respiration of the micro-organisms present and by its acidity.
Spoilage in such a cheese begins only on the outside, and not throughout the mass as in cottage cheese or Neufchatel.
Even when spoilage begins, it is easily confined to the slight growth of Oidium lactis or green mold and bacteria on exposed areas.
In the earliest days of the century milk was shipped by boat to the city markets, but the lack of river access for many farms and the ease of spoilage on this slow mode of transportation retarded the growth of the commercial milk market.
F to retardspoilage and reduce the risk of spreading bacterial infections.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "spoilage" in a variety of sentences. We hope that you will now be able to make sentences using this word.
