Apricots canned

The colour of apricots can be determined by comparison with visual standard colour plates such as the Royal Horticultural colour charts. A disadvantage of colour plates is that they are two-dimensional and the eye sees colour in three dimensions, hue, value and chroma. 

Apricots can be eaten fresh out of the hand or prepared in fresh fruit dishes. Canned apricots are eaten as a dessert dish or also used to add a piquant flavor to sauces, salads, or baked goods. Both fresh and dried apricots are cooked to make jam, pies, and puddings. Dried apricots are also a good snack. Frozen apricots are used in confections and baked goods. Also, apricots may be used to produce alcoholic beverages. 

Soft canned fruits such as applesauce, peaches, pears, and peeled apricots can Ere used if mashed thoroughly. Neither sugar nor syrup from the canned fruit should Ere used. Sugar only adds extra calories—not nutrients. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Personal computing had already begun in the 1980s with those tiny boxes called (for example) Commodore PETs, Apples, Apricots, Acorns, Dragons and so on. Most of my friends ignored the fact that PET was an acronym, and took one home in the belief that it would somehow change their life for the better and also become a family friend. Very few of them could have written a 1024 word essay describing the uses of a home computer. They probably still can t. 

Carotenoids and their biosynthetic precursors can be used as biomarkers of fruit product quality and adulteration of one product with another, such as fraudulent mixing of apricot jams and spreads with pumpkin extracts (Kurz and others 2008), and for differentiation of various pumpkins and squashes (Azevedo-Meleiro and Rodriguez-Amaya 2007). 

Over 2,650 plant species can produce hydrogen cyanide (Seigler 1991 Swain et al. 1992). These include edible plants such as almonds, pits from stone fruits (e.g., apricots, peaches, plums, cherries), sorghum, cassava, soybeans, spinach, lima beans, sweet potatoes, maize, millet, sugarcane, and bamboo shoots (Fiksel et al. 1981). The cyanogenic glycoside content of a foodstuff is usually expressed as the amount of cyanide released by acid hydrolysis glycoside concentrations are rarely reported (WHO 1992). 

Some secondary plant compounds have proven carcinogenic in laboratory rodents. These include D-limonene in orange juice 5-8-methoxypsoralen in parsley and parsnips and caffeic acid in coffee, but also in smaller amounts in apples, apricots, broccoli, Brussels sprouts, cabbage, cherries, kale, peaches, pears, and plums (Ames and Gold, 1990 Ames etal., 1990). How dangerous these compounds can be to human health, is still being debated. 

Prunus armeniaca L. Xing Ren (Apricot) (kernel) Amygdalin, prunasin, fatty acids, mandelonitrile (enzyme amygdalase can hydrolyze amygdalin to produce cyanic acid).33 53 Stimulate respiratory center reflexively and produce a tranquilizing effect. 

These herbs are moist in nature and are particularly used for moistening the dryness of the intestines and treating mild constipation. Huo Ma Ren and Yu Li Ren are seeds and contain oil that can moisten the intestines and relieve the dryness. They are often used together to enhance each other s function. Xing Ren is the seed of apricot and has a similar function to the first two herbs. However, it also has a dispersing tendency. As it can ascend the Lung-Qi, it can activate Qi movement in the Large Intestine. 

Decomposition is slowed by storage in dark locutions, Peaches, apricots, biller almonds, cherries, and plums contain some HCN derivatives in their kernels, frequently in combination with glucose and henzaldchydc as a glucosttle taniygdulmi The bitter almond fragrance of HCN and its derivatives sometimes can be detected in such kernels. 

Preservatives. Sulfur compounds, such as sulfur dioxide and sodium bisulfite, are used commercially to preserve the color of various food products, such as orange juice, dehydiated fruits and vegetables, such as apricots, carrots, peaches, pears, potatoes, and many odiers. Concentrated sulfur dioxide is used in wine-making to destroy certain bacteria. The color preservation of canned green beans and peas is enhanced by dipping the produce in a sulfite solution prior to canning. In 1986, some of these compounds and uses were put under closer regulation in the United States. 

Many of the commercial fruit varieties popular in the Western world have been developed from specimens whose origins can be traced back to regions east of the Mediterranean, where stone fruits (such as peach, apricot and cherry) and pome fruits (such as apple and pear) grew in fertile surroundings and became part of the staple diet of the inhabitants. 

Irradiation appears to hold some promise for treatment of dry products. Insects and their larvae can be controlled in dried fruits, such as figs and apricots. 

The sugars, which contribute much to the acceptability of citrus juices, under adverse conditions can play a major role in the formation of off flavors that reduce the acceptability of the citrus juices and their products. The sugars, primarily the hexoses, can participate in "browning" reactions that cause darkening of the juice and these reactions give rise to components that are described generally as apricot-like or pineapple-like in flavor. In general,the more processed flavor that a citrus product exhibits, the less acceptable it becomes to the consumer. 

It is well known that the Maillard reaction in foods is initiated by the formation of colorless and tasteless intermediates, which preferentially are formed in low-moisture systems ( ,5.). In this way by reaction of glucose with amino acids fructose-amino acids are formed via Amadori rearrangement of the primary glucosyl-ami-no acids (1 ). Fructose-amino acids e.g. have been isolated from freeze-dried apricots and peaches ( 6,7,8j. Amadori compounds arising from aldoses and amino acids are formed during drying of foods of plant origin and can be easily detected by amino acid analysis (j>). 

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