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 eleven days without deterioration, by continually irradiating the stored sap with germicidal ultraviolet lights emitting in the range of 260–300mμ. The bacterial populations of the stored, irradiated sap did not exceed 4.0 × 105 organisms per ml, and sirup made from the sap was light amber in color (fancy grade) with an excellent flavor.

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