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Golden Delicious Apples (golden + delicious_apple)
Selected AbstractsPrevention of enzymatic browning of apple cylinders using different solutionsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007Charles 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 applesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2007Frank 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 coliJOURNAL OF FOOD SCIENCE, Issue 3 2000G.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] Carotenoids with anti- Helicobacter pylori activity from Golden delicious applePHYTOTHERAPY RESEARCH, Issue 5 2010Péter Molnár Abstract Previously it was reported that hypophasic carotenoids of Golden delicious apple peel showed potent anti- H. pylori activity (MIC50 = 36 µg/mL), comparable to metronidazole (MIC50 = 45 µg/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 µg/mL, respectively. Other carotenoids and ,,,-carotene did not exhibit potent anti- H. pylori activity (MIC50 > 100 µg/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] | ||||||||||