Search results for "Apricot"

First stages of microsporere programming to embryogenesis through anther culture in Prunus armeniaca L.

2011

6 páginas, 3 figuras, 2 tablas -- PAGS nros. 152-157

Induction of pollen embryogenesis in seven cultivars of Prunus armeniaca l.

2010

6 páginas -- PAGS nros. 273-278

Sulphur dioxide evolution during dried apricot storage

2009

Abstract Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO 2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO 2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA + polyethylene PE and polyamide PA + polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35 °C. Stored samples were analysed periodically over 12 months. In order to model the SO 2 …

Modeling of the process of moisture loss during the storage of dried apricots

2011

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …

Studies by SPME-GC/MS on aroma compounds of sixteen different apricot (Prunus armeniaca L.) cultivars

2007

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

2017

Abstract The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70 °C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7 kJ/mol for 13- cis -β-carotene to 120.7 kJ/mol for lutein, being about 91 kJ/mol for all- trans -β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3 kJ/mol and the Q…

First stages of microspore reprogramming to embryogenesis through anther culture in Prunus armeniaca L

2009

High-Pressure Carbon Dioxide Use to Control Dried Apricot Pests, Tribolium castaneum and Rhyzopertha dominica, and Assessing the Qualitative Traits o…

2021

One of the new ways of warehouse pest control is the carbon dioxide treatment, which had no residues on the target products. In the present research, at first, CO2 gas was applied to control two important pest species infesting dried apricots. Dry apricots infested with adults of Tribolium castaneum (Herbst) or Rhyzopertha dominica (F.) were exposed to CO2 gas pressures correspond to 9.1, 16.7, 23.1, 28.6, and 33.4 mol% for 24 h. The results showed higher mortality rates with increasing the gas pressures in all the experiments. The minimum and maximum losses of the pests were determined at concentrations of 9.1 and 33.4 mol%, respectively. Evaluation of CO2 gas effects on the quality charac…