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ABSTRACT

The influence of sulfur dioxide on heat resistance was measured in 0.05 M, pH 3.3 tartaric acid solution and in various fruit juices. In tartaric acid solution, as little as 5 mg/L SO2 had a detectable effect; 100 mg/L reduced D80 from 123 min to 6.1 min, and at the 100 mg/ L, temperatures as low as 65°C caused a lethality. In fruit juices, 100 mg/L reduced heat resistance by 50% or more. Raising the pH from 3.3 to 5.0 neutralized the activity of sulfur dioxide indicating that it was the undissociated, molecular form that sensitized the ascospores to heat.