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1. Purification of polyphenols from apple skins by membrane electro-filtration

Author:
Wang, Lu; Boussetta, Nadia; Lebovka, Nikolai; Vorobiev, Eugene
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111357
ISSN:
0023-6438
Subject:
apple peels; apples,   etc   ; anodes; color; electric field; polyphenols; porosity;     Show all 7 Subjects
Abstract:
... Dead-end electro-filtration of polyphenols extracted from apple skin was studied. The influence of membrane pore size (dₘ = 3.02–50 nm), transmembrane pressure (ΔP = 1–6 bar) and direct current (DC) electric field (U = 5–15 V) on the purification efficiency was investigated. The sieving ratios R of selected membrane UH030 (dₘ = 4.35 nm) towards the polyphenols, proteins, total solutes, and colour ...
DOI:
10.1016/j.lwt.2021.111357

2. Comparison of Some Morphological and Physiological Characters of Apple Scab Pathogen (Venturia inaequalis) in Two Different Agricultural Ecology of Turkey

Author:
Kavak, Hamit; Celik, Ali
Source:
Erwerbsobstbau 2021 v.63 no.1 pp. 47-52
ISSN:
0014-0309
Subject:
apple scab; apples,   etc   ; Venturia inaequalis; conidia; ecology; mycelium; phenotype;     Show all 7 Subjects
Abstract:
... Bingöl and Isparta are two remote regions with significant differences in terms of apple production in Turkey. In this study, some morphological and physiological characteristics of the apple scab (Venturia inaequalis) were measured and compared between these two regions. Colony colors and boundary lines, mycelial structures, colony growth rates, conidial numbers and sizes of the isolates were mea ...
DOI:
10.1007/s10341-020-00540-8

3. The apple gene responsible for columnar tree shape reduces the abundance of biologically active gibberellin

Author:
Watanabe, Daichi; Takahashi, Ikuo; Jaroensanti‐Tanaka, Naiyanate; Miyazaki, Sho; Jiang, Kai; Nakayasu, Masaru; Wada, Masato; Asami, Tadao; Mizutani, Masaharu; Okada, Kazuma; Nakajima, Masatoshi
Source:
Theplant journal 2021 v.105 no.4 pp. 1026-1034
ISSN:
0960-7412
Subject:
apples,   etc   ; Arabidopsis thaliana; biosynthesis; genes;     Show all 4 Subjects
Abstract:
... Ectopic expression of the apple 2‐oxoglutarate‐dependent dioxygenase (DOX, 2ODD) gene, designated MdDOX‐Co, is thought to cause the columnar shape of apple trees. However, the mechanism underlying the formation of such a unique tree shape remains unclear. To solve this problem, we demonstrated that Arabidopsis thaliana overexpressing MdDOX‐Co contained reduced levels of biologically active gibbere ...
DOI:
10.1111/tpj.15084

4. Exploring the potential acceleration of the osmotic dehydration process via pretreatment with CO2-LASER microperforations

Author:
Veloso, G.; Simpson, R.; Núñez, H.; Ramírez, C.; Almonacid, S.; Jaques, A.
Source:
Journal of food engineering 2021 v.306 pp. 110610
ISSN:
0260-8774
Subject:
apples,   etc   ; brix; diffusivity; models; osmotic treatment;     Show all 5 Subjects
Abstract:
... Osmotic dehydration (OD) typically requires a long processing time, so the incorporation of CO₂-laser microperforations could reduce it. The aims of this study were 1) to explore the potential acceleration of the OD process coupled with CO2-laser microperforations and 2) to mathematically evaluate the diffusion process through a complementary error function (erfc). Apple slices pretreated with two ...
DOI:
10.1016/j.jfoodeng.2021.110610

5. Process optimization for the preparation of tea and fruit‐oriented energy drink: A nutritional approach

Author:
Kaur, Jaspreet; Kumar, Vikas; Kumar, Satish; Aggarwal, Poonam; Sharma, Kartik; Bhadariya, Vishesh
Source:
Journal of food processing and preservation 2021 v.45 no.4 pp. e15363
ISSN:
0145-8892
Subject:
apple juice,   etc   ; energy drinks; phytochemicals; tea;     Show all 4 Subjects
Abstract:
... Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extract, and dried brahmi leaves. This work quantified ...
DOI:
10.1111/jfpp.15363

6. First report of the white rotting fungus Sarcodontia crocea in Armenia

Author:
Gasparyan, Arsen; Szczepkowski, Andrzej
Source:
Folia forestalia Polonica 2021 v.63 no.1 pp. 65-67
ISSN:
2199-5907
Subject:
apples,   etc   ; fungi; habitats; orchards; villages; Armenia;     Show all 6 Subjects
Abstract:
... The Sarcodontia crocea (Schwein.) Kotl. is recorded for the first time from Armenia. The specimen has been collected from the old fallen branch of apple tree (Malus sp.) and known from the single locality, the private orchard at the Vahagni village, Lori province. Herein, the collected specimen, habitat and threats are briefly described. Further inclusion to the Red Data Book of Armenia is recomme ...
DOI:
10.2478/ffp-2021-0006

7. Apple Detection in Complex Scene Using the Improved YOLOv4 Model

Author:
Wu, Lin; Ma, Jie; Zhao, Yuehua; Liu, Hong
Source:
Agronomy 2021 v.11 no.3
ISSN:
2073-4395
Subject:
apples,   etc   ; Internet; agronomy; industry; leaves; models; vision;     Show all 7 Subjects
Abstract:
... To enable the apple picking robot to quickly and accurately detect apples under the complex background in orchards, we propose an improved You Only Look Once version 4 (YOLOv4) model and data augmentation methods. Firstly, the crawler technology is utilized to collect pertinent apple images from the Internet for labeling. For the problem of insufficient image data caused by the random occlusion be ...
DOI:
10.3390/agronomy11030476

8. Multiscale modeling for food drying: A homogenized diffusion approach

Author:
Welsh, Zachary G.; Khan, Md Imran H.; Karim, M.A.
Source:
Journal of food engineering 2021 v.292 pp. 110252
ISSN:
0260-8774
Subject:
apples,   etc   ; cell structures; diffusivity; homogenization; microstructure; models;     Show all 6 Subjects
Abstract:
... Fruits and vegetables have a heterogeneous microstructure which dynamically changes during drying. Currently, food drying models approximate the material's structure through utilizing a representative elementary volume which adopts a larger scale of description and considers the fluid phases as fictitious continuums. This assumption limits the ability of the models to capture the heterogeneity of ...
DOI:
10.1016/j.jfoodeng.2020.110252

9. Penicillium expansum – Induced release of branched-chain volatile compounds in apple fruit by increasing amino acids accumulation

Author:
Gong, Di; Bi, Yang; Zong, Yuanyuan; Li, Yongcai; Sionov, Edward; Prusky, Dov
Source:
Postharvest biology and technology 2021 v.173 pp. 111432
ISSN:
0925-5214
Subject:
apples,   etc   ; Penicillium expansum; biosynthesis; fruits; technology;     Show all 5 Subjects
Abstract:
... Amino acids (AAs) play a critical role in resistance response and biosynthesis of volatile compounds (VOCs) in fruit. In this study, we inoculated apple fruits (cv. Delicious) with Penicillium expansum to investigate the effect of different AA accumulation on the biosynthesis of branched-chain VOCs at different stages of colonization. Generally, infection significantly increased the total AAs in f ...
DOI:
10.1016/j.postharvbio.2020.111432

10. Robot-ready: How apple producers are assembling in anticipation of new AI robotics

Author:
Legun, Katharine; Burch, Karly
Source:
Journal of rural studies 2021 v.82 pp. 380-390
ISSN:
0743-0167
Subject:
apples,   etc   ; artificial intelligence; automation; farms; labor; robots;     Show all 6 Subjects
Abstract:
... With the growth of new collaborative design (co-design) strategies for technology development, and increasing media attention on future automation of the farm, food producers are aware of new robotics on the horizon. This paper will discuss how apple growers are anticipating new robotic technologies intended to use artificial intelligence (AI) to automate aspects of the farm, paying particular att ...
DOI:
10.1016/j.jrurstud.2021.01.032

11. Apple BT2 protein negatively regulates jasmonic acid‐triggered leaf senescence by modulating the stability of MYC2 and JAZ2

Author:
An, Jian‐Ping; Wang, Xiao‐Fei; Zhang, Xiao‐Wei; You, Chun‐Xiang; Hao, Yu‐Jin
Source:
Plant, cell and environment 2021 v.44 no.1 pp. 216-233
ISSN:
0140-7791
Subject:
apples,   etc   ; environment; fruits; jasmonic acid; leaves; ubiquitination;     Show all 6 Subjects
Abstract:
... Jasmonic acid (JA) is shown to induce leaf senescence. However, the underlying molecular mechanism is not well understood, especially in woody plants such as fruit trees. In this study, we are interested in exploring the biological role of MdBT2 in JA‐mediated leaf senescence. We found that MdBT2 played an antagonistic role in MdMYC2‐promoted leaf senescence. Our results revealed that MdBT2 intera ...
DOI:
10.1111/pce.13913

12. In the eye of the beholder: Expected and actual liking for apples with visual imperfections

Author:
Bolos, Laura Andreea; Lagerkvist, Carl-Johan; Normann, Anne; Wendin, Karin
Source:
Food quality and preference 2021 v.87 pp. 104065
ISSN:
0950-3293
Subject:
apples,   etc   ; color; food quality; food waste; Sweden;     Show all 5 Subjects
Abstract:
... Food appearance is an important determinant for expected and actual liking, but some food is not even available for purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measured consumers’ expected and actual liking for different apples with three types of visual imperfection (color, shape and damage). We investigated the effects of apples’ visual char ...
DOI:
10.1016/j.foodqual.2020.104065

13. Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

Author:
González Flores, Melisa; Origone, Andrea Cecilia; Bajda, Leonardo; Rodríguez, María Eugenia; Lopes, Christian Ariel
Source:
International journal of food microbiology 2021 v.345 pp. 109129
ISSN:
0168-1605
Subject:
apple cider; apples,   etc   ; Saccharomyces bayanus; carbon; cold tolerance; fermentation; food microbiology; fruits; pears; sorbitol; yeasts; Argentina;     Show all 12 Subjects
Abstract:
... The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial diversification during the last years, with the evaluation of different fruit varieties, yeast starters and technological changes. In this work, two cryotolerant yeasts belong ...
DOI:
10.1016/j.ijfoodmicro.2021.109129

14. The application of image processing for cultivar discrimination of apples based on texture features of the skin, longitudinal section and cross-section

Author:
Ropelewska, Ewa
Source:
European food research & technology 2021 v.247 no.5 pp. 1319-1331
ISSN:
1438-2377
Subject:
apple peels; apples,   etc   ; color; cultivar identification; cultivars; food research; probability; technology; texture;     Show all 9 Subjects
Abstract:
... The study was aimed at the evaluation of the usefulness of textures of the outer surface from the images of apple skin and flesh for discrimination of different cultivars. The texture parameters were calculated from color channels: R, G, B, L, a, b, U, V, H, S, I, X, Y, Z. In the case of cultivar discrimination performed for the apple skin, the highest accuracies were obtained for textures from ch ...
DOI:
10.1007/s00217-021-03711-3

15. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

Author:
Aktağ, Işıl Gürsul; Gökmen, Vural
Source:
European food research & technology 2021 v.247 no.4 pp. 797-805
ISSN:
1438-2377
Subject:
apple juice; apples,   etc   ; enzymatic treatment; food research; hydroxymethylfurfural; orange juice; oxygen; pasteurization; peaches; temperature;     Show all 10 Subjects
Abstract:
... The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural during industrial processing of apple juice, orange juice, and peach puree samples was investigated in this study. Changes in the concentrations of sugars, free amino acids, α-dicarbonyl compounds, and 5-hydroxymethylfurfural in the samples from the critical process stages such as pasteurization, enzyme treatment, concentration, w ...
DOI:
10.1007/s00217-020-03663-0

16. Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

Author:
Sauceda-Gálvez, Jezer N.; Martinez-Garcia, María; Hernández-Herrero, Ma Manuela; Gervilla, Ramón; Roig-Sagués, Artur X.
Source:
Beverages 2021 v.7 no.1
ISSN:
2306-5710
Subject:
apple juice; apples,   etc   ; Alicyclobacillus acidoterrestris; Bacillus subtilis; absorbance; turbidity; ultraviolet radiation;     Show all 7 Subjects
Abstract:
... Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) of different turbidity values (2000, 2500, and 30 ...
DOI:
10.3390/beverages7010011

17. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction

Author:
Picinelli Lobo, Anna; Pando Bedriñana, Rosa; Rodríguez Madrera, Roberto; Suárez Valles, Belén
Source:
Food chemistry 2021 v.338 pp. 127829
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; acidity; food chemistry; ice; odor compounds; olfactometry; sweetness; yeasts;     Show all 9 Subjects
Abstract:
... Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described ...
DOI:
10.1016/j.foodchem.2020.127829

18. Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution

Author:
Han, Mengzhen; Wang, Xiaowei; Zhang, Meina; Ren, Yaopeng; Yue, Tianli; Gao, Zhenpeng
Source:
Food bioscience 2021 v.41 pp. 101049
ISSN:
2212-4292
Subject:
apple juice; apple pomace; apples,   etc   ; Lactobacillus; acetic acid; bile; chlorogenic acid; dose response; fermentation; flavonoids; flavor; gallic acid; lactic acid; polyphenols;     Show all 14 Subjects
Abstract:
... This study aimed to develop a functional apple juice with hypoglycemic and hypolipidemic properties. Cloudy apple juice (CAJ), cloudy apple juice with added polyphenol-concentrate solution (CAJP), and fermented cloudy apple juice with added polyphenol-concentrate solution (FCAJP) were prepared sequentially. Then the polyphenol profiles, organic acids, soluble sugars, flavor components, and sensory ...
DOI:
10.1016/j.fbio.2021.101049

19. Field detection of multiple RNA viruses/viroids in apple using a CRISPR/Cas12a‐based visual assay

Author:
Jiao, Jian; Kong, Kangkang; Han, Jinmeng; Song, Shangwei; Bai, Tuanhui; Song, Chunhui; Wang, Miaomiao; Yan, Zhenli; Zhang, Hengtao; Zhang, Ruiping; Feng, Jiancan; Zheng, Xianbo
Source:
Plant biotechnology journal 2021 v.19 no.2 pp. 394-405
ISSN:
1467-7644
Subject:
Apple chlorotic leaf spot virus; Apple scar skin viroid; apples,   etc   ; RNA; biotechnology; equipment; fruit yield; leaves; mixed infection; nanogold; orchards; rapid methods; recombinase polymerase amplification; viroids; viruses;     Show all 15 Subjects
Abstract:
... Co‐infection of apple trees with several viruses/viroids is common and decreases fruit yield and quality. Accurate and rapid detection of these viral pathogens helps to reduce losses and prevent virus spread. Current molecular detection assays used for apple viruses require specialized and expensive equipment. Here, we optimized a CRISPR/Cas12a‐based nucleic acid detection platform for the diagnos ...
DOI:
10.1111/pbi.13474

20. Modelling shear viscosity of soft plant cell suspensions

Author:
Leverrier, Cassandre; Almeida, Giana; Cuvelier, Gérard; Menut, Paul
Source:
Food hydrocolloids 2021 v.118 pp. 106776
ISSN:
0268-005X
Subject:
apples,   etc   ; cell walls; fruits; hydrocolloids; lubrication; models; particle size; viscosity;     Show all 8 Subjects
Abstract:
... Fruit purees are concentrated suspensions of highly deformable, non-spherical particles. These particles are delimited by a plant cell wall and filled with the continuous phase. They can shrink under stress, as it occurs with the increasing concentration in particles, making difficult the determination of their real volume fraction and the understanding of their rheological properties. Usually, th ...
DOI:
10.1016/j.foodhyd.2021.106776