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ABSTRACT

A model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6- and 12-month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.