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| Registros recuperados: 39 | |
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| Torres,Fabiola; Rodríguez,Marcela A; Lavandero,Blas; Fuentes-Contreras,Eduardo. |
| Codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), is the key pest of apple and walnut production worldwide. Among other variables, successful management of this pest is dependent on adult dispersal at the local scale. Body mass and wing geometric morphology were evaluated on female and male codling moth adults collected from apple and walnut trees in three localities of the Region of Maule. Codling moth adults were obtained by rearing diapausing larvae collected from the field. Newly emerged adults were killed, and the total dry weight, thorax weight and abdomen weight were calculated. The wings were cleared and mounted for morphometric analyses: 15 and 11 characteristics of the fore and hind wings, respectively, were measured, including the... |
| Tipo: Journal article |
Palavras-chave: Apple; Aspect ratio; Cydia pomonella; Landmark-analysis; MorphoJ; Walnut; Wing loading. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000300008 |
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| Salgado,Jocelem Mastrodi; Curte,Fabiana; Mansi,Débora Niero. |
| A healthy life style and a balanced diet, associated with a high fruit and vegetable intake, are linked to good health and the prevention of diseases. Apples contain bioactive compounds that help in the prevention and control of hyperlipidemia. One of the Public Health concerns in Brazil is to reduce cardiovascular diseases. Therefore, the objective of this work was to analyze the chemical composition of Gala apples and to study the effect of their consumption on weight gain, food intake, serum levels of total cholesterol, HDL-C, LDL-C, triglycerides, hepatic cholesterol and fecal cholesterol in male albino Wistar rats fed a hypercholesterolemic diet. Six animals were utilized for each treatment (control, 5, 15 and 25% apple diet), during 30 and 60 days.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cholesterol; Apple; Rats. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200032 |
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| Batkan,Aynur; Kundakçi,Akif; Ergönül,Bülent. |
| In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Storage; Quality. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200002 |
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| Öztürk,Burhan; Altuntas,Ebubekir; Yildiz,Kenan; Ozkan,Yakup; Saracoglu,Onur. |
| Recently, plant growth regulators have been used for various purposes in apples. Methyl jasmonate (MeJA) has significant effects on the physiology, postharvest biology, processing, and chemical composition of apples. In the present study, the effects of MeJAMeJa treatments on the physicochemical quality and bioactive compounds (total antioxidant activity, total phenolics, and total anthocyanins) of 'Fuji' apples were investigated. The following doses of MeJa were used: 0 (control); 1; 120; 2,240; and 4,480 mg L-1. The highest geometric mean diameter, fruit mass, flesh firmness and skin thickness were obtained from the 2,240 mg L-1 MeJA treatment. Fruits harvested from control trees exhibited the highest total soluble solids content (TSSC) and pH, whereas... |
| Tipo: Journal article |
Palavras-chave: Apple; Antioxidant; Color; Firmness; Methyl jasmonate; Phenolics. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100018 |
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| BEIGI,Mohsen. |
| Abstract The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s–1. Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s–1, respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10–10-1.28×10–9 m2 s–1. Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s–1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s–1 treatment. Energy efficiency values were in the range of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Moisture diffusion; Thermodynamic parameters; Energy efficiency. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100145 |
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| Flachowsky,Henryk; Riedel,Marko; Reim,Stefanie; Hanke,Magda-Viola. |
| The generation of transgenic apple plants relies on the molecular analysis of transgene integration and expression based on polymerase chain reaction (PCR) analysis, blotting techniques and enzymatic assays on vitro leaves of putative transgenic regenerates. In order to assess the uniformity and the stability of transfer DNA (T-DNA) integration and gene expression, we studied 26 transgenic apple lines carrying the attacin E gene from Hyalophora cecropia, the β-glucuronidase gene, and the nptII gene. Plants were evaluated using standard molecular techniques, such as PCR, Southern blot, reverse transcription PCR (RT-PCR) and Enzyme Linked Immunosorbent Assay (ELISA), and propagated in vitro on non-selective antibiotic-free media for four years to... |
| Tipo: Journal article |
Palavras-chave: Agrobacterium tumefaciens; Apple; Chimeric tissue; Gene silencing; Malus domestica; T-DNA leakage. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582008000100003 |
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| Loyola,Nelson; Pavéz,Paula; Lillo,Sergio. |
| The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of... |
| Tipo: Journal article |
Palavras-chave: Apple; Pectin; Esterification; Sensory analysis. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012 |
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| Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan. |
| In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
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| Viana,Roberta Oliveira; Magalhães-Guedes,Karina Teixeira; Braga Jr.,Roberto Alves; Dias,Disney Ribeiro; Schwan,Rosane Freitas. |
| Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeast; Saccharomyces; Lactobacillus; Apple; MALDI-TOF; Biospeckle Laser; Vinegar. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592 |
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| Carvalho,Catherine Valente de; Chiquetto,Nelci Catarina. |
| The purpose of this research was to combine the use of the component blend design to the response surface methodology, in order to foresee the effect of ternary apple juice blends (Catarina, Granny Smith and Pink Lady cultivars) on the physical-chemical characteristics of musts appointed to sparkling drink elaboration. Twelve mixes were made (three individual samples, three binary mixes and six ternary mixes), analyzed on the content of total reducing sugars, total titratable acidity and phenolic compounds; and adjusted, respectively, to the linear, quadratic and special cubic models. The results were organized in ternary charts of surface response and, from the overlap of these charts, it was determined a viable region which delimited the range of apple... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blend; Statistical design; Must; Apple. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100028 |
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| Joshi,Vinod K.; Sandhu,Danwant K.. |
| The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015 |
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| Rocha, Andressa Schaia; Universidade Estadual de Ponta Grossa; Zielinski, Acácio Antonio Ferreira; Universidade Estadual de Ponta Grossa; Ávila, Suelen; Universidade Estadual de Ponta Grossa; Nogueira, Alessandro; Universidade Estadual de Ponta Grossa; Wosiacki, Gilvan; Universidade Estadual de Ponta Grossa. |
| Pear (Pyrus communis), which is intensively cultivated in subtropical and temperate climates, has recently attained the 3rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when... |
| Tipo: Research of laboratory |
Palavras-chave: Ciências Agrárias - Ciência e Tecnologia de Alimentos 5.07.00.00-6 juice processing; Apple; Pear; Quality profile Influence of processing of pomaceas juice processing; Apple; Pear; Quality profile. |
| Ano: 2012 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/15360 |
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| Registros recuperados: 39 | |
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