Abstract
SummaryA new technique and cell for counting bold and blind seeds in raspberry jam is described. Using this method it was found that the rate at which seeds become blind in a jam follows a logarithmic course. This is analogous to the thermal death rate for bacteria and consequently the standard mathematical concepts for dealing with this phenomenon may equally be applied to blindness development. An expression Ds, equivalent to the decimal reduction time for bacteria, is used to compare the rates of blindness development in experimental jams. This represents the time in weeks for 90% of the seeds to become blind. The new methods are illustrated by results obtained from experimental jams.
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