Articles
RESEARCH ON INHIBITORS IN CRANBERRIES
The antimicrobial effect of the fruit seems to be of complex nature, whereby it appears that benzoic acid, contrary to previous opinion, does not play the dominant role.
The inhibitory substances are more concentrated in the skin of the fruit than in its interior.
Solely damaged cranberries reveal susceptibility towards Aspergillus flavus and Penicillium expansum, provided the relative humidity of the air is very high; intact berries hardly seem to be endangered.
The fungistatic effect of the cranberry grows in accordance with increasing degree of maturity.
The special interest in cranberries of Professor LIEBSTER inspired us to examine the relationship between these fruit and mold fungi in our laboratories.
We would, therefore, like to take the opportunity today to once again