Although several previous studies have examined syrup darkening in different retail containers, packers and producers sometimes question the effectiveness of an oxygen-barrier in reducing the rate of color change. Two studies were performed by the University of Vermont (UVM) Proctor Maple Research Center (PMRC) in 2018 and 2019 to compare the rate of color (LT) change in maple syrup in uncoated and XL-coated retail plastic containers.
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