THE CONTROL OF BACTERIAL CONTAMINATION IN MAPLE SAP STORED IN FIELD STORAGE TANKS BY ULTRAVIOLET IRRADIATION

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Abstract
During the maple sap seasons of 1964 and 1965, sap collected from roadside stands of trees was stored in field holding tanks for as long as 11 days without deterioration, by continually irradiating the stored sap with germicidal ultraviolet lights emitting in the range of 260-300 m[mu]. The bacterial populations of the stored, irradiated sap did not exceed 4.0 x 105 organisms/ml, and syrup made from the sap was light amber in color (fancy grade) with an excellent flavor.

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