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The Biologically Active Compounds in Fruits of Cultivated Varieties and Wild Species of Apples [PDF]
MoleculesInsufficient fruit intake is a major contributor to the development of non-communicable diseases, as the global average of daily fruit consumption remains far below the recommended levels.
Alexander A. Shishparenok +5 more
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Classification of Apples (Malus × domestica borkh.) According to Geographical Origin, Variety and Production Method Using Liquid Chromatography Mass Spectrometry and Random Forest [PDF]
FoodsApples are one of the most popular fruits in Germany, valued for their regional availability and health benefits. When deciding which apple to buy, several characteristics are important to consumers, including the taxonomic variety, organic cultivation ...
Jule Hansen +4 more
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DETERMINANTS OF PURCHASE PRICES OF APPLES FOR PROCESSING IN POLAND [PDF]
Annals of the Polish Association of Agricultural and Agribusiness Economists, 2023 The aim of the study was to identify the significant determinants of the level of purchase prices of apples for processing in Poland. The subject of the research is purchase prices of apples for processing published in the semi-annual Fruit and Vegetable
Sylwia Kierczyńska
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EFFECT OF HARVEST DATE ON STORAGE ABILITY AND QUALITY FACTORS OF "ALMESKAWY" LOCAL PEAR CULTIVARS [PDF]
Mesopotamia Journal of Agriculture, 2018 Fruit of "Almeskawy" local pear cultivar were picked in three different periods, during two successive seasons 2008/2009. Harvested dates in the first season were 2/7, 9/7 and 16/7, and 12/7, 20/7 and 26/7 in the second season respectively.
Y. Al Shoffe +2 more
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Cider and dessert apples: What is the difference?
Plants, People, Planet, 2022 Societal Impact Statement Apples are among the most widely consumed fruits in the world, with a third of all apples being pressed into apple juice or fermented into cider.
Tayab Soomro +3 more
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Siberian Journal of Life Sciences and Agriculture, 2023 Background. Apple fruits are a valuable food product with a unique chemical composition that determines the taste and biological value. The chemical composition of fruits depends on the variety of apples, ripening terms, conditions and place of growth ...
Aminet D. Tsikunib +4 more
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Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin
Antioxidants, 2022 Anthocyanins are secondary metabolites responsible for the red coloration of mango and apple. The red color of the peel is essential for the fruit’s marketability.
Michal Fanyuk +6 more
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Frontiers in Microbiology, 2021 Apples are naturally coated with a water-repelling hydrophobic wax layer, which may limit the antimicrobial efficacies of surface sanitizer solutions.
Xiaoye Shen +4 more
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Foods, 2023 Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties.
João David Teixeira +5 more
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Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents
Polish Journal of Food and Nutrition Sciences, 2022 Considerable quantities of fruit are lost during pre- and post-harvest stages due to mould spoilage. The aim of this study was to evaluate the antagonistic effect of selected yeasts against spoilage mould Botrytis cinerea , Penicillium expansum and ...
Zukisani Gomomo +7 more
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