Apple delicious

The cocktail is pale gold. The apple in the Garden of Eden was a Golden Delicious, apparently. And the drink is a temptation. As for Adam s Eve, the original uncosmopolitan, who had never seen an apple before, let alone an apple martini, we can only be grateful she didn t stumble upon a bartender serving these. 

Anthocyanins from apples, cranberries, black chokeberries, - blackberries of an unknown cultivar, - highbush blueberries, - - Vaccinium padifolium blueberries, cv. Balaton black cherries, and black lentils" contained arabi-nose. This pentose was not found in any of the vegetables presented in Table 4.3.3. Even less widespread is xylose, found in Red Delicious apple cultivars, black chokeberries, different cultivars of blackberries, evergreen blackberries, red currants, Vaccinium padifolium blueberries, different cultivars of red rasp-berry, - - and black carrots. " ... 

Golden delicious apples Malus domestica) and tomatoes Solarium lycopersicum) were purchased at the local market. Fruits were peeled and sliced before treatment (4 h at 45 °C) with 0.1 % Pectinex Ultra Sp-L (Novo Ferment) in presence of 9 mM ascorbic acid. The insoluble material was then eliminated by centrifugation and the obtained juices dialysed against distilled water. 

Sampling Golden delicious apples were sampled in intervals of three weeks over a hole season. Sampling started at the so-called June-drop , which corresponds to the end of the cell division phase (= week 0). After harvest (week 14), the mature apples were stored over a period of 20 weeks at 4°C and 95% relative humidity. 

In the eastern United States apples of the Delicious variety treated 10 days prior to harvest with pure gamma isomer showed no trace of off-flavor at harvest time. Dusts and sprays applied to carrot seedlings produced no traces of off-flavor in the mature vegetables. Several tasters could not differentiate between peaches sprayed within a few days of harvest and check fruit. Celery in Florida sprayed twice, once within 6 weeks of harvest and once within 30 days of harvest, was canned and put through a severe series of tests. 

To establish the level of selenium on and in the peel of selenium-sprayed apples, samples were collected from five commercial Jonathan apple orchards and eight commercial Delicious apple orchards by representatives of the packing warehouses and submitted to the laboratory for analysis. The sampling and analytical procedure used for these samples was identical to that used for the samples reported in Table II. Sufficient fruit was available for duplicate analysis of most of the samples. 

Single-tree plots of Jonathan, Delicious, and Winesap apples were sprayed on June 2 and 28 with 1 pint of Selocide and 1 pound of actual DDT per 100 gallons. Samples of one full box were selected from the north, south, east, and west sides and from the top of the tree to determine the effect of prevailing winds, amount of sunshine, etc., on the selenium residue. These samples were subsampled in the laboratory, stored, and analyzed by the same procedure as the samples in Table II. The results are presented in Table IV. 

Table I shows the parathion residues on Delicious and Winesap apples in the Yakima Valley immediately after the last spray application and at intervals until harvest. Parathion was used at two concentrations, both as close as possible to the minimum necessary to give the desired control. Consequently, the residues found were comparatively low and dropped to 0.1 p.p.m. or less in approximately 2 weeks.

Table I. Parathion Residues on Delicious and Winesap Apples, Yakima Valley...

On Delicious apples the initial residues were 0.9 and 0.4 p.p.m. in plots 7 and 10, respectively, both of which were sprayed with 1.25 ounces of parathion. The difference between the two plots was consistent throughout the individual trees sampled. The spray mixture used on plot 7 also contained DDT, while that used on plot 10 contained only parathion. These plots showed the same relative magnitude of residues 18 days after spraying, and at harvest, 74 days after the spraying. Plot 11, sprayed with 0.6 ounce of parathion. showed an initial residue of 0.3 p.p.m. 

Initial residues on the Winesap apples were somewhat higher than those on Delicious. Six days later approximately one third of the residue had been lost, and 12 days after the spraying the deposits were down to 0.10 and 0.03 p.p.m. for the respective strengths. At harvest little more than a trace of parathion was found on the fruit. 

Table II shows the parathion residues on Golden Delicious apples in the Mississippi Valley immediately after the final spray application and after 25 and 38 days of weathering. Five plots received six parathion sprays and a sixth plot received parathion in only the last two sprays.

Table II. Parathion Residues on Golden Delicious Apples, Mississippi Valley...

Table III shows the parathion residues on Jonathan and Starking Delicious apples from seven spray plots in the Mississippi Valley. Identical treatments were used on both varieties. The Starking variety showed a slightly lower parathion residue than the Jonathan. The difference was not great, however. In general, the residue after the final spraying was proportional to the concentration of parathion in the spray mixture. The exception is plot 4, sprayed with 2 ounces of parathion with nicotine-bentonite-oil, which shows a residue approximately equal to that obtained on plots sprayed with 4 ounces of parathion, alone or in combination with DDT (plots 11 and 12). The residue 2 weeks after spraying was only one quarter to one third of that found immediately after spraying, and 46 days after spraying only one plot (No. 14 sprayed with 8 ounces of parathion) showed a residue significantly in excess of 0.1 p.p.m.

Table III. Parathion Residues on Jonathan and Starking Delicious Apples, Mississippi...

Plot Active ingredient in 100 Gal.) Jonathan Apples Starking Delicious Apples ... 

Table V shows the DDT spray residues at harvest on Delicious and Winesap apples in the Yakima Valley. Most of the Delicious plots received two sprays containing DDT, the last one 97 days before harvest. The Winesap plots received four sprays containing DDT, the last spray 74 days before harvest. The harvest residues in the Winesap plots were significantly higher than those in the Delicious plots, but were less than one half the proposed tolerance of 7 p.p.m. of DDT.

Table VII shows the residues of DDT at harvest in the Mississippi Valley on Jonathan and Starking Delicious apples on which a six-spray schedule was used. All plots except plot 8 were sprayed six times with DDT at 8 ounces to 1 pound per 100 gallons. Plot 8 received only four sprays, three containing 1.5 pounds and one containing 1 pound...

Table VIII shows the residues of DDT at harvest on Rome Beauty and Winesap apples in the Mississippi Valley. The plot treatments are the same as for Jonathan and Starking Delicious apples (Table VII) except that a seven-spray schedule was used. The residues at harvest shown in Table VIII are greater than those in Table VII. A comparison shows that when six cover sprays of DDT are applied without adhesives the harvest residues are approximately 7 p.p.m. or slightly more. If, however, seven cover sprays are applied, the residues may exceed 9 p.p.m. of DDT, unless the concentration is reduced to less than 1 pound of DDT in 100 gallons.

The amount of parathion spray residue on soft fruits is roughly proportional to the length of time between date of application and date of analysis. Parathion spray residue was lost from the surface of Delicious apples at the rate of 80 to 85% in 12 to 13 days and 93 to 100% in 30 to 32 days. The rate of loss was the same for 1-pound as for 4-pound concentrations. Fifty-five samples, collected from commercial orchards, were analyzed. No significant relationship was found between the number of days between spraying and analysis and the parathion residue. There was no significant difference in parathion residue due to the concentration of the spray mixture used. All residues were only a fraction of 1 p.p.m. 

Single tree plots of Bartlett and D Anjou pears and Jonathan, Delicious, and Winesap apples were sprayed on June 2 and 28 with 1 pound of 25% wettable para-... 

Spray programs of 1 and 4 pounds of 25% wettable parathion powder per 100 gallons of water were applied to Delicious apples on July 2 (plots 1 and 2). Samples were taken as soon as the fruit became dry and at 10- to 13-day intervals for a period of 32 days. These plots were sprayed again on August 3 with the same mixtures and resampled over a 30-day period (plots 3 and 4). The results and the percentage of loss of parathion are shown in Table III and Figure 1. 

Cover sprays, at concentrations ranging from 0.25 to 4 pounds of the 25% wet-table parathion powder per 100 gallons of water, were applied to Delicious apples. These sprays were applied on June 7, July 2, and August 3. The residue samples were selected at harvest time and held in cold storage (32° F.) for a period of time and then analyzed. The elapsed period of time between spraying and analysis was 90 days. The results are presented in Table IV. 

Fifty-five samples of apples—Jonathan, Delicious, Rome Beauty, and Winesap— were collected from commercially sprayed orchards that had received a single parathion spray and where the spray program was known. These samples were analyzed by the previously described method and the results are presented in Table V. 

Steep 2 parts fresh elder flowers in 12 parts apple cider vinegar for two weeks. Strain through several layers of cheesecloth. Discard the flowers and bottle the vinegar in clean bottles. A gourmet s delight, this is delicious on salads. It can also be used as a gargle for sore throats and is an effective asthma remedy. 

Table 16.1 Mean content (mg/g DM) of polyphenols in organically produced Golden Delicious apples in three successive years (analyses were carried out at the beginning of the storage period in December). The percentage differences compared to conventional fruit from the same production unit, the level of significance between conventional and organic fruit ( = P > 0.01 = p > 0.05) or trends (exactp-value listed if 0.05 < p < 0.13) are indicated...

In a study comparing organic and conventional apples (variety Golden Delicious) from a range of commercial orchards it was found that reproducible differences between apples from organic and conventional systems can be detected (Fig. 16.6). Additionally, the vitality index produced based on the picture forming method was found to be correlated with the technical standard index based on chemical quality tests and the sensory test results (Fig. 16.7, left) (Weibel et al., 2004a). 

Mayr U, Treutter D, Santos-Buelga C, Bauer H and Fuecht W. 1995. Developmental changes in die phenol concentrations of Golden Delicious Apple fruits and leaves. Phytochemistry 38 115. 

Marlett JA. 2000. Changes in content and composition of dietary fiber in yellow onions and Red Delicious apples during commercial storage. J AOAC Int 83 992-996. 

Chinnici F, Bendini A, Gaiani A and Riponi C. 2004. Radical scavenging activities of peels and pulps from cv. golden delicious apples as related to their phenolic composition. J Agric Food Chem 52(15) 4684-4689. 

It seems that the effect of the induction of phenol-content increment by high oxygen atmospheres is affected also by the exposure time of the product to the given atmosphere (Ayala-Zavala and others 2007). Awad and others found no losses of flavonoids in apples stored under conventional or controlled atmosphere (Awad and others 2000). No changes in the concentration of simple phenols, flavonoids, and anthocyanins were observed for Delicious and Ralls apples held for 4 to 5 months under refrigeration (Ju and others 1996). However, they found a decrease in simple phenols in earlier harvested apples after 3 months of cold storage. However, after 7 days at 20°C storage, phenols and flavonoid content decreased rapidly. 

The yeasts also have been evaluated for antifungal activity. Spadaro and others (2008) reported that Hanseniaspora uvarum, Rhodotorula spp., and Metschnikowia pulcherrima reduced the development of P. expansum on apples. In this work the biocontrol effectiveness was assessed on four apple cultivars, Golden Delicious, Stark Delicious, Granny Smith, and Royal Gala. The efficacy was higher on the cv. Golden Delicious. 

Flavonoids have also been analysed in the peel and pulp of different apple varieties by RP-HPLC. The varieties Golden, Red Delicious, Granny Smith and Reineta Green were inluded in the experiments. Methanol containing 1 per cent 2,6-di-/m-bu(yl-4-mc(hylphcnol... 

Fig. 2.96. HPLC profiles of Starking Delicious juice, rose cider, and GPC fractions from rose cider recorded at 520 nm. Each lyophilized sample was dissolved in 10 per cent EtOH (20 mg/ml). Peak 1 with retention time of 27.5min is Cyn-3-gal, which is the main anthocyanin in apple, and peaks 5-9 are unidentified anthocyanins, which may be newly produced during the vinification process. Reprinted with permission from T. Shoji et al. [231],...

Fig. 2.108. (a) Whole Red Delicious apple extract, (b) Cinnamon extract. Labels correspond to the predominant A-type oligomers in the extract, (c) Peanut skin extract UV traces at 280 nm for a 10 p injection of various samples. Peak identification P, = monomers P2 = dimers P3 = trimers P4 = tetramers P5 = pentamers P6 = hexamers P7 = heptamers P8 = octamers P9 = nonamers P10 = decamers Pn = undecamers P12 = dodecamers. Reprinted with permission from S. A. Lazarus el al. [243]. 

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