Study the Hypolipidemic Effect of Combination of Pectin, Niacin and Apple Cider Vinegar Supplied As Apple-Cure Effervescent Tablets in Rabbits
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Apple Information
Fresh The Fresh from the Farm featured fruit is from the Apple Farm for educators Healthy Kids Do Better Taste Testing with in School Minnesota Apples Studies report improved test scores Taste testing activities enable students and memory function among students to experience the featured produce who eat a variety of colorful fruits and with their senses, engaging them in Recommended Daily vegetables and get physical activity the learning process and creating Amounts of Fruits every day. The goal of Smart Choices increased interest, awareness and and Vegetables* is to help students eat healthy and support for eating more fruits and be active. vegetables. Ages 5 - 12 Ages 13 & older Tools: 2 ½ - 5 cups 3 ½ - 6 ½ cups ■ Variety of quartered apples (refer to per day per day page 2 for Minnesota Grown varieties) ■ One apple variety per every four *Active people should eat the Eat Your Colors higher number of cups per day. students ■ Visit www.mypyramid.gov to Graph paper and colored pencils learn more. (To prevent browning, keep quartered apples in apple juice until start of activity) Fruits and vegetables come in a Activity: rainbow of colors. Eat a variety of ■ Observe, touch, smell and taste Nutrition Facts colorful fruits and vegetables every each apple variety Serving size 1 Medium Apple (154g) day — red, yellow/orange, white, ■ green and blue/purple. Apples can Develop a color graph using Amount per serving appearance, texture, smell, flavor be red, yellow or green. Calories 80 Calories from Fat 2g and sound Red fruits and vegetables help ■ Compare and contrast the varieties % Daily Value maintain a healthy heart, memory Total Fat 0g 0% function and urinary tract health. -
Apples: Organic Production Guide
A project of the National Center for Appropriate Technology 1-800-346-9140 • www.attra.ncat.org Apples: Organic Production Guide By Tammy Hinman This publication provides information on organic apple production from recent research and producer and Guy Ames, NCAT experience. Many aspects of apple production are the same whether the grower uses low-spray, organic, Agriculture Specialists or conventional management. Accordingly, this publication focuses on the aspects that differ from Published nonorganic practices—primarily pest and disease control, marketing, and economics. (Information on March 2011 organic weed control and fertility management in orchards is presented in a separate ATTRA publica- © NCAT tion, Tree Fruits: Organic Production Overview.) This publication introduces the major apple insect pests IP020 and diseases and the most effective organic management methods. It also includes farmer profiles of working orchards and a section dealing with economic and marketing considerations. There is an exten- sive list of resources for information and supplies and an appendix on disease-resistant apple varieties. Contents Introduction ......................1 Geographical Factors Affecting Disease and Pest Management ...........3 Insect and Mite Pests .....3 Insect IPM in Apples - Kaolin Clay ........6 Diseases ........................... 14 Mammal and Bird Pests .........................20 Thinning ..........................20 Weed and Orchard Floor Management ......20 Economics and Marketing ........................22 Conclusion -
The Scientific Principles Underpinning Inconsistencies in Cider Quality
The scientific principles underpinning inconsistencies in cider quality Produced by the Tasmanian Institute of Agriculture (TIA) Cider Research Team: Harriet Walker, Joanna Jones, Fiona Kerslake, Anna Carew, Nigel Swarts & Dugald Close Contact Authors Dr Fiona Kerslake Research Fellow Tasmanian Institute of Agriculture 165 Westbury Rd, Prospect, TAS 7250 +61 3 6336 5294 | [email protected] Dr Anna Carew Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 0411 894 997 | [email protected] Dr Joanna Jones Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 3 6226 2557 | [email protected] The authors acknowledge the contribution of the following individuals and organisations: Cider Tasmania Dr Bob Dambergs Jennifer Lavers Cider Australia Dr Paul Smith Lachlan Girschik Spreyton Cider Co. Dr Keren Bindon Megan Dykman Willie Smiths Cider Harriet Walker Dr Andrew Lea Winemaking Tasmania Hanna Westmore Published by Tasmanian Institute of Agriculture, 2016 DISCLAIMER While the Tasmanian Institute of Agriculture (TIA) takes reasonable steps to ensure that the information in this publi- cation is correct, it provides no warranty or guarantee that information is accurate, complete or up-to-date. TIA will not be liable for any loss, damage, cost or expense incurred or arising by reason of any person using or relying on the information contained in this publication. No person should act on the basis of the contents of this publication without first obtaining specific, independent, professional advice. TIA and contributors to this publication may identify products by proprietary or trade names to help readers identify particular types of products. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Assessment of Nutritional Parameters of Native Apple
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS Volume LX 3 Number 5, 2012 ASSESSMENT OF NUTRITIONAL PARAMETERS OF NATIVE APPLE CULT IVARS AS NEW GENE SOURCES J. Balík, O. Rop, J. Mlček, P. Híc, M. Horák, V. Řezníček Received: April 6, 2012 Abstract BALÍK, J., ROP, O., MLČEK, J., HÍC, P., HORÁK, M., ŘEZNÍČEK, V.: Assessment of nutritional parameters of native apple cultivars as new gene sources. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 27– 38 Although there are tens of diff erent apple varieties in Europe, only some of them were purposefully bred and selected in the past. In spite of the fact that they can have outstanding nutritional and technological properties, the majority of them are of only a local importance. The objective of this study was to show and popularize altogether 35 local apple varieties which are typical of the conditions of Central Europe. However, their genetic uniqueness represents an irreplaceable ecological wealth and for that reason these local varieties could become a new and outstanding source of nutrients and food. Today, they can be used not only for direct consumption and in food industry but also as a potential material for further breeding and selection. It was found out in our experiments that the highest content of total acids was shown by the variety ’Citronové zimní’ (6.1 g.kg−1 of fresh matter). As far as the content of pectins was concerned, the highest levels were found out in the variety ’Strymka’ (3.26% in fresh matter). Of minerals, potassium showed the highest levels in fruit; for example, the variety ’Boikovo’ contained 9.70 ppm of this element in dry matter. -
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet To cite this version: Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, et al.. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, MDPI, 2017, 5 (3), pp.39. 10.3390/microorganisms5030039. hal-02089085 HAL Id: hal-02089085 https://hal.archives-ouvertes.fr/hal-02089085 Submitted on 3 Apr 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. microorganisms Review Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien J. Cousin ID , Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso ID , Jean-Marie Laplace and Marina Cretenet * Aliments Bioprocédés Toxicologie Environnements, Normandy University, UNICAEN, UNIROUEN, 14000 Caen, France; [email protected] (F.J.C.); [email protected] (R.L.G.); [email protected] (M.S.); [email protected] (M.D.); [email protected] (J.-M.L.) * Correspondence: [email protected]; Tel: +33-231-565-785 Received: 27 June 2017; Accepted: 21 July 2017; Published: 25 July 2017 Abstract: Production of fermented apple beverages is spread all around the world with specificities in each country. -
Spectrometric Techniques for Elemental Profile Analysis Associated with Bitter Pit in Apples
Postharvest Biology and Technology 128 (2017) 121–129 Contents lists available at ScienceDirect Postharvest Biology and Technology journal homepage: www.elsevier.com/locate/postharvbio Spectrometric techniques for elemental profile analysis associated with bitter pit in apples a a a,b a Carlos Espinoza Zúñiga , Sanaz Jarolmasjed , Rajeev Sinha , Chongyuan Zhang , c,d c,d a,b, Lee Kalcsits , Amit Dhingra , Sindhuja Sankaran * a Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA b Center for Precision and Automated Agricultural Systems, Department of Biological Systems Engineering, IAREC, Washington State University, Prosser, WA, USA c Department of Horticulture, Washington State University, Pullman, WA, USA d Tree Fruit Research and Extension Center, Washington State University, Wenatchee, WA, USA A R T I C L E I N F O A B S T R A C T Article history: ‘ ’ ‘ ’ ‘ ’ Received 6 December 2016 Bitter pit and healthy Honeycrisp , Golden Delicious , and Granny Smith apples were collected from Received in revised form 20 February 2017 three commercial orchards. Apples were scanned using Fourier transform infrared (FTIR) and X-ray Accepted 21 February 2017 fluorescence (XRF) spectrometers to associate the elemental profile with bitter pit occurrence in apples. Available online xxx The FTIR spectra were acquired from apple peel and flesh; while XRF spectra were acquired from the apple surface (peel). Destructive elemental analysis was also performed to estimate calcium, magnesium, Keywords: and potassium concentrations in the apples. There were significant differences between healthy and Apple disorder bitter pit affected apples in calcium, magnesium, and potassium concentrations, in addition to Support vector machine magnesium/calcium and potassium/calcium ratios (5% level of significance). -
Sweet Spreads–Butters, Jellies, Jams, Conserves, Marmalades and Preserves–Add Zest to Meals
Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container. Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape. This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets. Essential Ingredients Fruit furnishes the flavor and part of the needed pectin and acid. Some irregular and imperfect fruit can be used. Do not use spoiled, moldy or stale fruit. Pectin is the actual gelling substance. The amount of pectin found naturally in fruits depends upon the kind of fruit and degree of ripeness. Underripe fruits have more pectin; as fruit ripens, the pectin changes to a non-gelling form. Usually using 1⁄4 underripe fruit to 3⁄4 fully-ripe fruit makes the best product. Cooking brings out the pectin, but cooking too long destroys it. High pectin fruits are apples, crabapples, quinces, red currants, gooseberries, Eastern Concord grapes, plums and cranberries. -
Mom's Apple Pie in A
Mom’s Apple Pie in a Jar Source: Ball Complete Book of Home Preserving (p.38) Yield: Makes about six 8-ounce jars ¾ cup raisins or dried cranberries 6 cups shopped cored peeled Granny Smith or other tart apples Grated zest and juice of 1 lemon 1 cup unsweetened apple juice 1 package regular powdered fruit pectin 9 cups granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1. Prepare canner, jars and lids. 2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside. 3. In a large, deep stainless steel saucepan, combine apples nad lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam. 4. Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes for altitudes up to 1,000 feet; 15 minutes for 1,001-3,000 feet, and 20 minutes for 3,001-6,000 feet. -
Make Your Own Apple Cider Vinegar
Make Your Own Apple Cider Vinegar Once you know the benefits of Apple Cider Vinegar, you may want to try making your own at home. Apple Cider Vinegar is known to be high in phosphorus, magnesium, potassium, and calcium. It is also valuable in preventing heartburn and in helping with digestion. Apple Cider Vinegar is also beneficial for the skin. Adding a little to your bath can help to naturally restore the skin’s pH. It can also kill off bacteria and fungus on the skin which are the cause of many skin problems including eczema and dandruff. You can also use it as a substitute for conditioner after you shampoo. Just a few things to keep in mind: ● For the best results, use organic apples. This way you’ll know they are free from pesticides which can interfere with fermentation. You can also use leftover peels and cores if you have them. ● What is the best apple to use? Try a variety! Some of the more popular varieties you could try are Gala, Granny Smith, Fuji, Honeycrisp, and McIntosh. ● Use very clean containers washed in hot, soapy water. Not doing so could cause bad bacteria being added to your ACV which can result in mold growth. ● You will be making ACV that is unfiltered and unpasteurized. Because of this, your ACV will contain what is known as “mother”. This is strands of proteins, friendly bacteria,and enzymes that develop during the fermentation process in the vinegar. This causes the ACV to have a murky or cloudy appearance but it’s nothing to worry about. -
Raspberry and Blueberry Jam from the Complete Book of Small-Batch Preserving
Dilemma. There is so much produce out there and it is all so wonderful and there is so much we can do with it and should I make jam, pickles, dehydrate it, pressure can it and should I spice it or enjoy the pure taste of the fruit or vegetable and, and, and… Ok, decision made. Berry season is in full swing. If we are not growing berries in our gardens we have many local berry farms. We can buy them at the farmers market, local produce stands or, even more fun, take the family on a day trip to a local u-pick berry farm. Let’s go for a flavorful but uncomplicated berry jam. Raspberry-blueberry. Yeah. I’m already dreamin’ about this on a scone or in a Trifle. Read the whole recipe before you get started. Make sure you have enough berries and all the ingredients. Also, note the type of pectin used. In this recipe we are using liquid pectin. It can be found most places that sell powdered pectin. Pectin’s are not created equal. Liquid pectin is added at the end of the process where powdered pectin is added at the beginning of the process. You cannot substitute powdered pectin for liquid pectin. The amount and type of pectin in a recipe is carefully formulated for the amount of acid in the fruit vs the amount of sugar used. Always read the recipe and the directions on the box of pectin to insure a proper gel is achieved. A little bit of advice on making jams with mixed fruit. -
French-Style Pork Chops with Apples and Calvados
FROM SHOW NO. 428 FRENCH-STYLE PORK CHOPS WITH APPLES AND CALVADOS SERVES 4 We prefer natural pork, but if the pork is enhanced (injected with a salt solution), decrease the salt in step 1 to ½ teaspoon per chop. To ensure that they fit in the skillet, choose apples that are approx- imately 3 inches in diameter. Applejack or regular brandy can be used in place of the Calvados. Before flambéing, be sure to roll up long shirtsleeves, tie back long hair, and turn off the exhaust fan and any lit burners. Use a long match or wooden skewer to flambé the Calvados. The amount of vinegar to add in step 4 will vary depending on the sweetness of your cider. 4 (12- to 14-ounce) bone-in pork rib chops, 1 inch thick Kosher salt and pepper 4 Gala or Golden Delicious apples, peeled and cored 2 slices bacon, cut into 1/2-inch pieces PHOTO CREDIT: CARL TREMBLAY 3 shallots, sliced Pinch ground nutmeg 5. Using slotted spoon, transfer beef to bowl with cremini 1/2 cup Calvados mushrooms and pearl onions; cover and set aside. Strain braising 1 3/4 cups apple cider liquid through fine-mesh strainer set over large bowl, pressing on 1 1/4 cups chicken broth solids to extract as much liquid as possible; discard solids. Stir in 4 sprigs fresh thyme, plus 1/4 teaspoon minced remaining wine and let cooking liquid settle, 10 minutes. Using wide, shallow spoon, skim fat off surface and discard. 2 tablespoons unsalted butter 6. Transfer liquid to Dutch oven and bring mixture to boil over 2 teaspoons vegetable oil medium-high heat.