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Darkening of Maple Syrup in Uncoated and XL-Coated Plastic Containers

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.

Publication:
Maple Syrup Digest
Date:
June 1, 2020

Development and Testing of the Check-Valve Spout Adapter

The goal of this project was to find alternative ways to reduce microbial contamination of tapholes. One approach we investigated was to use a check-valve to prevent microbial contamination of tapholes by preventing backward movement of sap from the tubing system into the taphole.

Publication:
Maple Syrup Digest
Date:
October 1, 2009

Do Not Use Isopropyl Alcohol as a Maple Sanitizer in the U.S.

Regardless of the availability and guidance provided, maple producers should clearly understand that the use of isopropyl alcohol in maple tubing systems anywhere in the United States is a violation of federal law.

Publication:
Maple Syrup Digest
Date:
June 1, 2016

Does Color Matter? Spouts come in variety of hues. Does it affect yield?

In general, it is presumed that any effect of Òspout colorÓ on sap yield arises due to thermal warming of darker-colored spouts during sunny periods. Darker-colored spouts warm faster and the spout temperature can rise considerably above air temperature when hit by the sun compared to lighter-colored spouts. To assess the effect of Òspout colorÓ on sap yield, we conducted a multi-year study at the University of Vermont Proctor Maple Research Center in Underhill, Vermont. Twelve treatment plots were randomly assigned a different spout type, with one mainline and releaser for each plot.

Publication:
Maple News
Date:
June 1, 2018

Does sugar removal impact trees? A complex question to answer.

Two main issues relate to the sustainability of maple sugaring; tree wounding and sugar removal. In other words, does a tapped maple tree grow more wood than is compartmentalized (functionally “removed by the tree’s normal wound response process) each year and/or does sap collection take more sugar from the tree than can be readily replaced through photosynthesis? These two issues, although separate in some respects, are inextricably intertwined.

Publication:
Maple Syrup Digest
Date:
October 1, 2014