Delicious Apples (delicious + apple)

Distribution by Scientific Domains

Kinds of Delicious Apples

  • golden delicious apple


  • Selected Abstracts


    Prevention of enzymatic browning of apple cylinders using different solutions

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007
    Charles Tortoe
    Summary Inhibition of enzymatic browning and decay on cut surfaces of Golden Delicious apple using ascorbic acid, cysteine, sodium chloride, calcium chloride, citric acid and sodium ascorbate alone or in combinations was investigated at 4 and 10 C for a storage period of 0, 7 and 14 days, in an attempt to find the most effective treatment. Apple segments immersed in ascorbic acid and citric acid alone showed visual traces of browning after 7 days storage at 4 C. After 14 days storage, only ascorbic acid and ascorbic acid plus sodium chloride had moderate browning, while all other treatments were severely affected. However, at 10 C, only ascorbic acid was effective in reducing the level of browning, although its effect was minimal after 14 days storage. Browning was more severe at 10 C than 4 C in all solutions. The browning measurement (a* value) became increasingly positive from 7- to 14-day storage. Microbial decay was absent in all treatments within 7 days at 4 and 10 C. However, three test solutions showed microbial decay after 14 days storage at 10 C in addition to the control solution, which showed decay at both 4 and 10 C storage temperatures. [source]


    Effect of three lipid/hydrocolloid coatings on shelf life stability of Golden Delicious apples

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2007
    Frank D. Conforti
    Summary The shelf life quality of freshly harvested Golden Delicious apples coated with three individually developed lipid/hydrocolloid coatings was assessed throughout refrigerated storage. The apples were monitored for 8 weeks. The coatings resulted in low internal O2 and the least loss of fruit firmness when compared with the non-coated apple group. The coated apples had very little starch breakdown, minimum flesh colour development, or loss of titratable acidity content. Soluble solids and fresh weight loss remained unchanged for both the non-coated and coated groups. Sensory analysis confirmed that the coated apples maintained consistent quality in firmness, crispness and juiciness throughout the storage period. [source]


    Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli

    JOURNAL OF FOOD SCIENCE, Issue 3 2000
    G.M. Sapers
    ABSTRACT: Factors limiting efficacy of H2O2 washes and alternative decontamination strategies were investigated with Golden Delicious apples, inoculated with nonpathogenic Escherichia coli. Post-treatment rinsing decreased efficacy by eliminating residual H2O2. A 2-stage wash incorporating a rinse to remove surfactant residues prior to H2O2 application was developed. Rapid attachment of E. coli to apples prevented effective removal by washing with water. Surviving E. coli following a 5% H2O2 wash were concentrated in stem and calyx areas. Survival was independent of the time interval between inoculation and washing. E. coli inoculation of punctured apple surfaces resulted in growth at 20 C and greater survival after washing with 5% H2O2. Improved decontamination methods are needed. [source]


    PREDICTION OF APPLE FIRMNESS FROM MASS LOSS AND SHRINKAGE

    JOURNAL OF FOOD QUALITY, Issue 1 2004
    S.O. LINK
    ABSTRACT Prediction of firmness from mass loss and shrinkage was investigated in apples (Malus x domestica Borkh.) under regular atmosphere (RA) storage conditions. Apples (,Delicious' and ,Fuji') were repeatedly weighed to determine mass loss. Shrinkage was measured with a strain gauge sensor. ,Delicious' apples lost firmness (73 to 58 N) while ,Fuji' apples maintained firmness at 69 N over 57 days in storage. Apples lost mass at a constant rate with ,Delicious' losing mass slower (0.6 % per month) than ,Fuji' (1.1% per month). ,Delicious' apple shrank less (0.28 mm) than the ,Fuji' (0.70 mm) over 57 days. The relationship between firmness and mass loss, or shrinkage was dependent on apple cultivar. Firmness was significantly and linearly related to mass loss and to shrinkage in ,Delicious' apples. It is possible to predict firmness of ,Delicious' apples under RA storage conditions by tracking mass loss or shrinkage. [source]


    DETERMINATION OF FIRMNESS AND SUGAR CONTENT OF APPLES USING NEAR-INFRARED DIFFUSE REFLECTANCE,

    JOURNAL OF TEXTURE STUDIES, Issue 6 2000
    RENFU LU
    The objective of this research was to study the potential of near-infrared (NIR) diffuse reflectance between 800 nm and 1700 nm for determining the firmness and sugar content of apples and to ascertain the effects of apple peel and variety on the NIR prediction of these two quality attributes. The spectral reflectance data were acquired from both peeled and unpeeled ,Empire', ,Golden Delicious', and ,Red Delicious' apples. Statistical models were developed using principal component analysis/regression. Lower correlations of prediction were obtained (r=0.38 to 0.58) between NIR measurement and Magness-Taylor firmness for both unpeeled and peeled fruit, with the standard errors of prediction (SEP) between 6.6 N and 10.1 N. Improved predictions were obtained when NIR reflectance was correlated with the slope of the Magness-Taylor force-deformation curves. Excellent predictions of the sugar content in peeled apples were obtained (r=0.93 to 0.97; SEP=0.37 to 0.42 Brix). The SEP, on average, increased by about 0.17 Brix for the unpeeled apples. Variety did not have a large effect on the model performance on sugar content predictions. [source]


    Carotenoids with anti- Helicobacter pylori activity from Golden delicious apple

    PHYTOTHERAPY RESEARCH, Issue 5 2010
    Pter Molnr
    Abstract Previously it was reported that hypophasic carotenoids of Golden delicious apple peel showed potent anti- H. pylori activity (MIC50 = 36 g/mL), comparable to metronidazole (MIC50 = 45 g/mL). To further investigate the involved active carotenoids of the apple peel extracts, seven carotenoids were isolated for the current study: (all- E)-luteoxanthin, (all- E)-neoxanthin, (9,Z)-neoxanthin, (all- E)-antheraxanthin, (all- E)-violaxanthin, (9Z)-violaxanthin and (all- E)-lutein. The MIC50 values of (all- E)-luteoxanthin, (all- E)-neoxanthin and (9,Z)-neoxanthin were 7.9, 11 and 27 g/mL, respectively. Other carotenoids and ,,,-carotene did not exhibit potent anti- H. pylori activity (MIC50 > 100 g/mL). An examination of structure and function suggested that active carotenoids contained a monofuranoid ring or an allenic bond in addition to an epoxy group and an additional two or three hydroxyl substituents on the side group. Copyright 2009 John Wiley & Sons, Ltd. [source]