The fusarium toxin 2-amino-14,16-dimethyloctadecan-3-ol (2-AOD-3-ol) is characterized as a sphingolipid analogue that can be isolated from Fusarium avenaceum-infected crops and fruits. In the current study, we discovered a group of novel metabolites of 2-AOD-3-ol from the F. avenaceum-fermented...

Apple (Malus domestica) juice was treated with 0.5 g/ml garlic, 0.5 g/ml ginger, 0.25 g/ml mix of ginger and garlic and 0.05% (w/v) of sodium benzoate respectively where the ginger, garlic and sodium benzoate serves as natural and artificial preservatives. Their effects on the apple fruit juice...

Dissipation of an organophosphorus pesticide, trichlorfon, in natural and waxed apples during storage was studied. The results showed that the trichlorfon content in natural and waxed apples decreased by 85% and 64%, respectively, during storage. The morphology of the surface film was dense and...

This research used different 100 kPa O₂ pretreatments time (0, 2, 4, and 6 hr) to investigate their effects on qualities of fresh-cut "Red Fuji" apples during cold storage. Fresh-cut apples were dipped in acid solution (composed of 1.53% ascorbic acid, 1.10% citric acid, and 0.51% CaCl₂) for 15 min ...

The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs 'Florina' and 'Ionathan', packaged in ...

Wax coating is a common practice to improve glossiness, reduce water and weight loss, and extend the shelf-life of fresh apples. Apples can be contaminated with Listeria monocytogenes during waxing and other steps within preharvest and postharvest processing and handling; however, little is known...

The effect of heat treatment on quality and storage of fresh-cut "Hanfu" apple was studied. Slices of the fresh-cut apple were packed by 0.11 mm thickness of PE film and stored at 4°C after dipping in 50°C, 60°C and 70°C hot-water solution for 2 min. Indexes related to maturity and aging were...

Apple pesticide residues not only compromise food safety, but also seriously endanger public health. Accurate and rapid detection of pesticide residues is an important means to ensure food safety. This paper reviewed the detection methods of pesticide residues in apple in recent years and...

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively...

Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern - particularly in apple juice - is the related outbreaks caused by food-borne pathogens. One of the challenges is to find methods able to reduce pathogenic loads while...