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1. Russeting partially restores apple skin permeability to water vapour

Author:
Khanal, Bishnu P.; Ikigu, Godfrey M.; Knoche, Moritz
Source:
Planta 2019 v.249 no.3 pp. 849-860
ISSN:
0032-0935
Subject:
apple peels; apples,   etc   ; fruits; genotype; models; periderm; permeability; water vapor;     Show all 8 Subjects
Abstract:
... MAIN CONCLUSION: The higher water loss of russeted fruit results from the higher permeance of the periderm of the russeted skin as compared to that of the intact cuticle and epidermis. Apple fruit surfaces are often in-parallel composites, comprising areas of intact cuticle (atop a healthy epidermis) adjacent to areas covered by periderm (so-called russet). The occurrence of non-russeting and russ ...
DOI:
10.1007/s00425-018-3044-1

2. A segmentation method of bagged green apple image

Author:
Lv, Jidong; Wang, Fan; Xu, Liming; Ma, Zhenghua; Yang, Biao
Source:
Scientia horticulturae 2019 v.246 pp. 411-417
ISSN:
0304-4238
Subject:
apples,   etc   ; algorithms; color; fruits; leaves;     Show all 5 Subjects
Abstract:
... Based on the own characteristics of bagged green apple image, the work designed an image segmentation method of bagged green apples which was combined after extraction of the normal light regions and highlighted regions of fruits. The contrast limited adaptive histogram equalization (CLAHE) algorithm was deepened fruit green region and improve edge definition in image, and then the R-B color diffe ...
DOI:
10.1016/j.scienta.2018.11.030

3. Correction to: How origin, packaging and seasonality determine the environmental impact of apples, magnified by food waste and losses

Author:
Goossens, Yanne; Berrens, Paulien; Custers, Kristof; Van Hemelryck, Steven; Kellens, Karel; Geeraerd, Annemie
Source:
The international journal of life cycle assessment 2019 v.24 no.4 pp. 688-693
ISSN:
0948-3349
Subject:
apples,   etc   ; environmental impact; food waste; packaging;     Show all 4 Subjects
Abstract:
... After publishing the abovementioned article in the “Online First Articles” list, an error was discovered. ...
DOI:
10.1007/s11367-018-1555-4

4. Correction to: Impacts of climate change on apple tree cultivation areas in Iran

Author:
Ahmadi, Hamzeh; Fallah Ghalhari, Gholamabbas; Baaghideh, Mohammad
Source:
Climatic change 2019 v.153 no.1-2 pp. 105
ISSN:
0165-0009
Subject:
apples,   etc   ; climate change; cultivation area; trees; Iran;     Show all 5 Subjects
Abstract:
... The author group in the original publication was missing one author. Dr. Gholamabbas Fallah Ghalhari has been added to the author group. He is also the corresponding author of the article.An Acknowledgement section has also been added. ...
DOI:
10.1007/s10584-018-2354-4

5. Phenolic composition of apple products and by-products based on cold pressing technology

Author:
Du, Guorong; Zhu, Yanyun; Wang, Xiaoyu; Zhang, Juan; Tian, Chengrui; Liu, Liu; Meng, Yonghong; Guo, Yurong
Source:
Journal of food science and technology 2019 v.56 no.3 pp. 1389-1397
ISSN:
0022-1155
Subject:
apple juice; apple pomace; apple pulp,   etc   ; apples; bioactive compounds; byproducts; chlorogenic acid; cold; flavanols; peeling; phloridzin; pomace extracts; pressing; seeds; temperature; vinegars;     Show all 16 Subjects
Abstract:
... Cold pressing technology is a new technology using during the apple juice processing, which involved peeling and deseeding of apples at low temperature. The phenolics of apple juice, apple vinegar and apple pomace generated by cold pressing and traditional process were investigated. The results showed that the total phenols and flavanols of cold pressing apple juice were lower than those of tradit ...
DOI:
10.1007/s13197-019-03614-y

6. Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image

Author:
Derossi, Antonio; Gerke, Kirill M.; Karsanina, Marina V.; Nicolai, Bart; Verboven, Pieter; Severini, Carla
Source:
Journal of food engineering 2019 v.241 pp. 116-126
ISSN:
0260-8774
Subject:
apples,   etc   ; food quality; isotropy; microstructure; muffins; porosity;     Show all 6 Subjects
Abstract:
... We used statistical correlation functions (CFs) to describe food microstructure and to reconstruct their 3D complexity by using limited information coming from single 2D microtomographic images. Apple fleshy parenchyma tissue and muffin crumb were chosen to test the ability of the reconstructions to mimic structural diversities. Several metrics based on morphological measures and cluster functions ...
DOI:
10.1016/j.jfoodeng.2018.08.012

7. Biodegradation of the mycotoxin patulin in apple juice by Orotate phosphoribosyltransferase from Rhodotorula mucilaginosa

Author:
Tang, Hui; Li, Xiaohong; Zhang, Fang; Meng, Xianghong; Liu, Bingjie
Source:
Food control 2019 v.100 pp. 158-164
ISSN:
0956-7135
Subject:
apple juice; apples,   etc   ; Penicillium; Rhodotorula rubra; biodegradation; detoxification (processing); food safety; pH; patulin; spoilage fungi; transferases;     Show all 11 Subjects
Abstract:
... Patulin is a mycotoxin produced by Penicillium species, which causes severe food safety issues throughout the apple industry. The study was focused to investigate the degradation of patulin in apple juice by Orotate phosphoribosyltransferase, separated from Rhodotorula mucilaginosa (R. mucilaginosa). Both optimal degradation conditions and physicochemical characteristics changes were evaluated bet ...
DOI:
10.1016/j.foodcont.2019.01.020

8. Proteomic fingerprinting of apple fruit, juice, and cider via combinatorial peptide ligand libraries and MS analysis

Author:
Lerma‐García, María Jesús; Nicoletti, Maria; Simó‐Alfonso, Ernesto Francisco; Righetti, Pier Giorgio; Fasoli, Elisa
Source:
Electrophoresis 2019 v.40 no.2 pp. 266-271
ISSN:
0173-0835
Subject:
apple juice; apples,   etc   ; Malus; allergenicity; allergens; ciders; databases; electrophoresis; fruits; ligands; metabolism; proteins; proteome; proteomics;     Show all 14 Subjects
Abstract:
... Combinatorial peptide ligand libraries coupled to MS was applied to extensively map the proteome of apple fruit, and to detect its presence in commercial apple juice and cider to evaluate their authenticity and genuineness. Using the Uniprot_Malus database, 96 proteins were detected in apples, among which 30 proteins were specifically captured via combinatorial peptide ligand libraries. Next, thre ...
DOI:
10.1002/elps.201800320

9. Elimination of apple necrosis mosaic virus from potted apple plants by thermotherapy combined with shoot-tip grafting

Author:
Hu, Guojun; Dong, Yafeng; Zhang, Zunping; Fan, Xudong; Ren, Fang
Source:
Scientia horticulturae 2019 v.252 pp. 310-315
ISSN:
0304-4238
Subject:
Apple chlorotic leaf spot virus; Apple stem grooving virus; Apple stem pitting virus,   etc   ; Malus domestica; apples; grafting (plants); quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; rootstocks; shoot tips; survival rate; thermotherapy; viruses;     Show all 13 Subjects
Abstract:
... Apple necrosis mosaic virus (ApNMV), a newly found virus in apple, is a pathogenic factor associated with apple mosaic disease. In this study, we evaluated the elimination efficiencies of ApNMV by thermotherapy combined with shoot-tip grafting. Four potted apple varieties, Xiangfu (XF), Xiangji (XJ), Longkou no. 1 (LK), and Longwei (LW) were used as the original materials. ApNMV was detected in XF ...
DOI:
10.1016/j.scienta.2019.03.065

10. Stability of 5-methyltetrahydrofolate in fortified apple and carrot purées

Author:
Herbig, Anna-Lena; Delchier, Nicolas; Striegel, Lisa; Rychlik, Michael; Renard, Catherine M.G.C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 158-163
ISSN:
0023-6438
Subject:
apples,   etc   ; ascorbic acid; buffers; carrots; folic acid; formates; pH; temperature;     Show all 8 Subjects
Abstract:
... 5-Methyltetrahydrofolate, the naturally abundant folate vitamer, has been proposed as an alternative to folic acid for fortification. However, it is less stable than folic acid. In a formate buffer (pH 3.5), folic acid was entirely preserved after heating the solution for 3 h at 80 °C. In contrast, 5-methyltetrahydrofolate was completely degraded in less than 15 min. As in the buffer, 5-methyltetr ...
DOI:
10.1016/j.lwt.2019.03.010

11. Assessment of GC–MS response of selected pesticides in apple matrices related to matrix concentration

Author:
Branković, Milica; Anđelković, Darko; Kocić, Hristina; Kocić, Gordana
Source:
Journal of environmental science and health 2019 v.54 no.5 pp. 376-386
ISSN:
1532-4109
Subject:
apples,   etc   ; bifenthrin; calibration; cyprodinil; gas chromatography-mass spectrometry; pyrimethanil; trifloxystrobin;     Show all 7 Subjects
Abstract:
... A uniform analyte response is required for GC–MS analysis in order to obtain acceptable quantitative results. The response of pesticides in complex matrices is susceptible to variation due to the interactions of co-extractives, both with pesticides or with GC–MS system. This study was conducted to determine the magnitude of the interactions, called matrix effect, and their behavior with the matrix ...
DOI:
10.1080/03601234.2019.1571367

12. Thermal efficiency of vertical and horizontal-finned solar collector integrated with forced air circulation dryer for Apple as a sample

Author:
Al-Neama, Maytham Ali; Farkas, Istvan
Source:
Drying technology 2019 v.37 no.5 pp. 546-558
ISSN:
1532-2300
Subject:
apples,   etc   ; air; collectors; copper; drying; solar collectors; Hungary;     Show all 7 Subjects
Abstract:
... In this article, an experimental estimation of thermal efficiency of horizontal and vertical-finned double-pass solar air collectors integrated with drying chamber has been carried out. The rig consists of two main parts as solar collector and dryer. The system was installed in the laboratory of Szent István University, Gödöllő, Hungary. The absorbers were made from a copper integrated fins in hor ...
DOI:
10.1080/07373937.2018.1488260

13. Control of insect pests using trunk injection in a newly established apple orchard

Author:
Coslor, Charles C.; Vandervoort, Christine; Wise, John C.
Source:
International journal of fruit science 2019 v.19 no.2 pp. 151-164
ISSN:
1553-8621
Subject:
apples,   etc   ; canopy; insect control; insect pests; orchards; planting season; trees;     Show all 7 Subjects
Abstract:
... We evaluated the potential for using preplant trunk injections of emamectin benzoate in nonbearing apple trees. Trees were evaluated for pest injury and emamectin residues throughout the planting season and into the following year. Injections into the trunk best delivered emamectin benzoate to the canopy compared with injections into the taproot, and the higher rate reduced insect pests more than ...
DOI:
10.1080/15538362.2018.1501634

14. Visual attention to rate-all-that-apply (RATA) questions: A case study with apple images as food stimuli

Author:
Antúnez, Lucía; Machín, Leandro; Ares, Gastón; Jaeger, Sara R.
Source:
Food quality and preference 2019 v.72 pp. 136-142
ISSN:
0950-3293
Subject:
apples,   etc   ; case studies; cognition; consumer preferences; eyes; questionnaires;     Show all 6 Subjects
Abstract:
... The check-all-that-apply (CATA) question format and variants hereof have become very popular in sensory and consumer research. In the present study, focus is directed to rate-all-that-apply (RATA) questions where participants in addition to selecting terms that are applicable for describing a focal stimulus must also indicate if this term has an intensity corresponding to ‘low’, ‘medium’ or ‘high’ ...
DOI:
10.1016/j.foodqual.2018.10.007

15. Donuts and Spin Vortices at the Fermi Surfaces of Hybrid Lead-Iodide CH₃NH₃PbI₃ Perovskites

Author:
Filippetti, A.; Caddeo, C.; Bosin, A.; Delugas, P.; Mattoni, A.
Source:
Journal of physical chemistry 2019 v.123 no.11 pp. 6753-6762
ISSN:
1932-7455
Subject:
apples,   etc   ; electrons; lead; loci; photoluminescence; physical chemistry; texture;     Show all 7 Subjects
Abstract:
... We show that spin–orbit coupling in methylammonium lead-iodide perovskite generates Fermi surfaces of peculiar topology: for the low charge-injection regime of interest for photovoltaic applications, the Fermi surfaces are donuts (ring tori), which evolve into apples (spindle tori) as the band population is raised, with a vortex spin texture that indicates the dominance of the Rashba effect. This ...
DOI:
10.1021/acs.jpcc.9b00140

16. Qualitative alcoholic and dealcoholized wine vapor-phase stimuli perceptions using a citation frequency-based method

Author:
Hollis, Francine H.; Halpern, Bruce P.
Source:
Journal of wine research 2019 v.30 no.1 pp. 78-93
ISSN:
1469-9672
Subject:
apples,   etc   ; ethanol; ginger; odors; probability; smell; sweet peppers; wines; wood;     Show all 9 Subjects
Abstract:
... Retronasal and orthonasal wine vapor-phase stimuli perceptions by 57 participants were obtained using a citation frequency-based method. Ariel Chardonnay (35.45%) and Ariel Rouge (35.19%) concentrates were used to create 5 ethanol concentrations (i.e. <0.5% abv, 3.75% abv, 7% abv, 10.25% abv, and 13.5% abv) for each type of wine. Overall, no significant differences were found among Chardonnay wine ...
DOI:
10.1080/09571264.2019.1573359

17. Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction

Author:
Luo, Jing; Xu, Yong; Fan, Yimin
Source:
Applied biochemistry and biotechnology 2019 v.187 no.4 pp. 1300-1311
ISSN:
0273-2289
Subject:
apple juice; apple pomace,   etc   ; acetic acid; byproducts; galacturonic acid; gels; juice industry; molecular weight; pectins; polymers; sustainable technology; texture; viscosity;     Show all 13 Subjects
Abstract:
... Pectin, as one of the most widely used functional polysaccharide, can be abundantly extracted from apple pomace which is the main by-product of apple juice industry. In the case of 110 min, 10% (w/w) acetic acid (AA), and 100 °C, extraction yield of pectin reached 19.6%. Compared with mineral acid-extracted pectin, the yield, molecular weight, galacturonic acid content, and DE of the AA-extracted ...
DOI:
10.1007/s12010-018-2893-1

18. Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?

Author:
Biango-Daniels, Megan N.; Snyder, Abigail B.; Worobo, Randy W.; Hodge, Kathie T.
Source:
Food control 2019 v.97 pp. 81-86
ISSN:
0956-7135
Subject:
apple juice; apples,   etc   ; Paecilomyces; asci; ascospores; ciders; evaporation; food contamination; fruits; heat treatment; inoculum; patulin; spoilage; United States;     Show all 14 Subjects
Abstract:
... Paecilomyces niveus has long been recognized as an important heat-resistant mold (HRM) causing spoilage in thermally processed apple products. With the recent discovery that P. niveus causes an apple disease called Paecilomyces rot, there is a need to evaluate the possibility that the spores can be introduced via infected fruit and survive thermal processing to contaminate apple products. Previous ...
DOI:
10.1016/j.foodcont.2018.10.020

19. Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders

Author:
Pando Bedriñana, R.; Picinelli Lobo, A.; Suárez Valles, B.
Source:
Food chemistry 2019 v.274 pp. 376-383
ISSN:
0308-8146
Subject:
apple juice; apples,   etc   ; Saccharomyces bayanus; acidity; ciders; ethyl acetate; freezing; ice; malic acid; methanol; phenylethyl alcohol; polyphenols; sensory properties; sucrose;     Show all 14 Subjects
Abstract:
... Ice cider is a special product made from apple juices enriched by freezing. In this paper, the method of obtaining the ice juices (cryo-extraction and exhaustion) and the year of harvest have been evaluated. For this purpose, a controlled raw apple mixture and an autochthonous Saccharomyces bayanus strain were used throughout the study. Both the enrichment system and the year of harvest significan ...
DOI:
10.1016/j.foodchem.2018.08.141

20. Development of dispersive solvent extraction method to determine the chemical composition of apple peel wax

Author:
Klein, Bruna; Thewes, Fabio Rodrigo; Rogério de Oliveira, Anese; Brackmann, Auri; Barin, Juliano Smanioto; Cichoski, Alexandre José; Wagner, Roger
Source:
Food research international 2019 v.116 pp. 611-619
ISSN:
0963-9969
Subject:
apple peels; apples,   etc   ; alkanes; chemical composition; cultivars; fatty acids; gas chromatography; ionic strength; solvents; standard deviation; sterols; ursolic acid;     Show all 12 Subjects
Abstract:
... A method to extract apple peel wax was developed using the dispersive solvent extraction technique and applied to four apple cultivars (Royal Gala, Pink Lady®, Red Delicious, and Granny Smith). Different variables of the method were optimized, namely type and volume of extraction and dispersive solvents, ionic strength, and use of ultrasound. Extracts were evaluated as gravimetric yield of wax and ...
DOI:
10.1016/j.foodres.2018.08.080