Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate

Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic, spore-forming bacterium detected in spoiled commercial pasteurized fruit juice. Apple, white grape and tomato are particularly susceptible. A. acidoterrestris spores are resistant to lemon juice pasteurization (2 min at 82°C), and they can germinate and grow causing spoilage. This contamination is characterized by a medicinal or disinfectant smell attributed to guaiacol (o-dihydroxybenzene) production and other taint chemicals. The aim of this work was to study the influence of temperature (82, 86, 92 and 95 °C), total soluble solids (SS) (6.20, 9.8, 50 and 68°Brix) and pH (2.28, 2.45, 2.80, 3.25, 3.5) on decimal reduction time (D) of the A. acidoterrestris in clarified and non-clarified concentrated lemon juice. Once D-value was determined, the resistance of A. acidoterrestris at the assayed temperatures was confirmed. SS and pH influence spore viability, because spore resistance increases with higher SS (50°Brix 22 min 82 °C–68°Brix 28 min 82 °C) and pH values (pH 2.28, 17 min–pH 4.00, 22 min). Bacterial growth was lower in clarified lemon juice, 26 min at 82 °C, than in non-clarified lemon juice, 51 min at 82 °C. Temperature was the parameter that had the greatest influence on the D value.     

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

This study examined the effect of different apple cultivars upon the UV inactivation of Escherichia coli O157:H7 strains within unfiltered apple cider. Apple cider was prepared from eight different apple cultivars, inoculated with approximately 10(6) to 10(7) CFU of three strains of E. coli O157:H7 per ml (933, ATCC 43889, and ATCC 43895), and exposed to 14 mJ of UV irradiation per cm(2). Bacterial populations for treated and untreated samples were then enumerated by using nonselective media. E. coli O157:H7 ATCC 43889 showed the most sensitivity to this disinfection process with an average 6.63-log reduction compared to an average log reduction of 5.93 for both strains 933 and ATCC 43895. The highest log reduction seen, 7.19, occurred for strain ATCC 43889 in Rome cider. The same cider produced the lowest log reductions: 5.33 and 5.25 for strains 933 and ATCC 43895, respectively. Among the apple cultivars, an average log reduction range of 5.78 (Red Delicious) to 6.74 (Empire) was observed, with two statistically significant (alpha < or = 0.05) log reduction groups represented. Within the paired cultivar-strain analysis, five of eight ciders showed statistically significant (alpha < or = 0.05) differences in at least two of the E. coli strains used. Comparison of log reductions among the E. coli strains to the cider parameters of (o)Brix, pH, and malic acid content failed to show any statistically significant relationship (R(2) > or = 0.95). However, the results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.     

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium,and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8 °Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P < 0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P < 0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.     

Fate ofescherichia coli andE. coli O157∶H7 in apple juice treated with propolis extract

Fruit juices are targets of spoilage moulds, yeasts and acid tolerant bacteria. They might be contaminated with bacteria from raw materials, environment, packaging and during the handling of the product. These contaminations have frequently resulted in the spoilage of fruit juice and consequently commercial losses. The objective of this study was to determine the influence of propolis in apple juice againstEscherichia coli andE. coli O157:H7 strains of the spoilage and pathogenic bacteria. For this purpose, apple juice was obtained from fresh apples and then was pasteurised. The pH value, titrable acidity (as % malic acid) and Brix degree of this apple juice were 3.72±0.10, 0.67±0.05% and 12.1±0.01, respectively. Propolis extract at 1,2 and 5% concentrations were tested to determine ofE. coli andE. coli O157:H7 inhibition using paper disc diffusion method. The control treatment had no propolis extract. The apple juices were contaminated with these bacteria, and the activity of propolis was observed at first, 18^th, 24^th, 48^th and 72^nd hours at 4 and 25°C. The number of cells in the tubes was counted using serial dilution method. Results indicated that propolis extract at 2 and 5% concentrations had significant antimicrobial activity againstE. coli andE. coli O157:H7, therefore we can conclude that propolis extract is worthy of further study as a natural preservative for the foods prone to microbial spoilage.     

Evaluation of apple replant problems based on different soil disinfection treatments—links to soil microbial community structure?

Background and aims

Replant problems or soil sickness are known phenomena but still unsolved. The aims of this study were (i) to set up a test system for detecting replant problems using in vitro propagated apple rootstocks (M26) based on different soil disinfection treatments and (ii) to explore the treatment effects on root morphology and soil microbial community structure.

Methods

The bio-test involved soil with apple replant problems (apple sick) and healthy soil from an adjacent plot, both either untreated, or submitted to treatments of 50 and 100 °C, or the chemical soil disinfectant Basamid. Histological analyses of roots and denaturing gradient gel electrophoresis (DGGE) fingerprints in rhizosphere soil collected at the final evaluation were performed.

Results

After 10 weeks, shoot dry mass on apple sick soil was 79, 108 and 124 % higher for soil treated at 50 °C, 100 °C and with Basamid, respectively, compared to the untreated soil. Roots in untreated apple sick soil showed destroyed epidermal and cortical layers. DGGE fingerprints revealed treatment dependent differences in community composition and relative abundance of total bacteria, Bacillus, Pseudomonas and total fungi.

Conclusions

The clear differences detected in soil microbial communities are the first steps towards a better understanding of the causes for apple replant problems.     

Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition

Cashew apples are considered agriculture excess in the Brazilian Northeast because cashew trees are cultivated primarily with the aim of cashew nut production. In this work, the use of cashew apple juice as a substrate for Leuconostoc mesenteroides cultivation was investigated. The effect of yeast extract and phosphate addition was evaluated using factorial planning tools. Both phosphate and yeast extract addition were significant factors for biomass growth, but had no significant effect on maximum enzyme activity. The enzyme activities found in cashew apple juice assays were at least 3.5 times higher than the activity found in the synthetic medium. Assays with pH control (pH = 6.5) were also carried out. The pH-controlled fermentation enhanced biomass growth, but decreased the enzyme activity. Crude enzyme free of cells produced using cashew apple juice was stable for 16 h at 30°C at a pH of 5.0.     

Stability ofAlternaria toxins in fruit juices and wine

Alternaria alternata is a common fungal parasite on fruits and other plants and produces a number of mycotoxins, including alternariol (3,7,9-trihydroxy-1-methyl-6H-dibenzo [b,d]pyran-6-one), alternariol monomethyl ether (3,7-dihydroxy-9-methoxy-1-methyl-6H-dibenzo[b,d]pyran-6-one), and the mutagen altertoxin I {[1S-(1α,12aβ,12bα)] 1,2,11,12,12a, 12b-hexahydro-1,4,9,12a-tetrahydroxy-3,10-perylenedione}. Alternariol and alternariol monomethyl ether have previously been detected in some samples of fruit beverages. Stability studies of these toxins as well as altertoxin I added to fruit juices and wine (10–100 ng/mL) were carried out. To include altertoxin I in the analysis, cleanup with a polymer-based Varian Abselut solid phase extraction column was used, as recoveries from C-18 columns were low. The stabilities of alternariol and alternariol monomethyl ether in a low acid apple juice containing no declared vitamin C were compared with those in the same juice containing added vitamin C (60 mg/175 ml); there were no apparent losses at room temperature over 20 days or at 80°C after 20 min. in either juice. Altertoxin I was moderately stable in pH 3 buffer (75% remaining after a two week period). Furthermore, altertoxin I was stable or moderately stable in three brands of apple juice tested over 1–27 day periods and in a sample of red grape juice over 7 days. It is concluded that altertoxin I is sufficiently stable to be found in fruit juices and should be included in methods for alternariol and alternariol monomethyl ether.     

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

This study examined the effect of different apple cultivars upon the UV inactivation of Escherichia coli O157:H7 strains within unfiltered apple cider. Apple cider was prepared from eight different apple cultivars, inoculated with approximately 10⁶ to 10⁷ CFU of three strains of E. coli O157:H7 per ml (933, ATCC 43889, and ATCC 43895), and exposed to 14 mJ of UV irradiation per cm². Bacterial populations for treated and untreated samples were then enumerated by using nonselective media. E. coli O157:H7 ATCC 43889 showed the most sensitivity to this disinfection process with an average 6.63-log reduction compared to an average log reduction of 5.93 for both strains 933 and ATCC 43895. The highest log reduction seen, 7.19, occurred for strain ATCC 43889 in Rome cider. The same cider produced the lowest log reductions: 5.33 and 5.25 for strains 933 and ATCC 43895, respectively. Among the apple cultivars, an average log reduction range of 5.78 (Red Delicious) to 6.74 (Empire) was observed, with two statistically significant (α ≤ 0.05) log reduction groups represented. Within the paired cultivar-strain analysis, five of eight ciders showed statistically significant (α ≤ 0.05) differences in at least two of the E. coli strains used. Comparison of log reductions among the E. coli strains to the cider parameters of °Brix, pH, and malic acid content failed to show any statistically significant relationship (R² ≥ 0.95). However, the results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.     

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Aims: To study the accumulation of vegetative cells and endospores of Alicyclobacillus, as well as viable aerobic counts during the continuous production of apple juice concentrate. Methods and Results: Apples were processed for a continuous process running time of 108 h (processing rate 1·8–2·0 t h^?1) without clean‐in‐place (CIP) procedures in‐between different batches. Samples from single‐strength apple juice, concentrate after evaporation (±30°Brix), the final product (concentrate pasteurized at 102–104°C for 90 s) and condensate water (by‐product of the juice concentration process) were collected every 12 h. From 12 to 84 h of processing, vegetative Alicyclobacillus counts in single‐strength apple juice increased significantly (P < 0·05) from 1 to 3·15 log₁₀ CFU ml^?1. Accumulation patterns of vegetative cells in apple concentrate and the final product were similar from 24 to 84 h of processing, with the respective counts increasing from 0·13 to 1·63 and 0·01 to 1·69 log₁₀ CFU ml^?1. The highest Alicyclobacillus endospore counts in single‐strength juice, concentrate and the final product was at 84 h of processing with 1·32, 1·59 and 1·64 log₁₀ CFU ml^?1, respectively. Conclusions: Alicyclobacillus vegetative cells and endospores accumulate in fruit concentrates during a continuous process running time of 108 h. Significance and Impact of the Study: In conjunction with good manufacturing practices, fruit concentrate manufactures can minimize Alicyclobacillus accumulation in fruit concentrates by limiting the continuous process running time between clean‐ups to under 84 h.     

Stability Study of Crude Dextransucrase from <Emphasis Type="Italic">Leuconostoc citreum</Emphasis> NRRL B-742

In the present work, the stability of crude dextransucrase from Leuconostoc citreum B-742 was evaluated in synthetic and in cashew apple juice culture broth. Optimum stability conditions for dextransucrase from L. citreum B-742 were different from the reported for its parental industrial strain enzyme (L. mesenteroides B-512F). Crude dextransucrase, from L. citreum B-742, produced using cashew apple juice as substrate, presented higher stability than the crude enzyme produced using synthetic culture medium, showing the same behavior previously reported for dextransucrase from L. mesenteroides B-512F. The crude enzyme presented good stability in cashew apple juice for 48 h at 25°C and pH 6.5.     

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

The impact of in-situ CO₂ nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create nano-bubbles within the carbonated food samples, and the changes in temperature for 90 min of each food were recorded as a freezing curve. The time for onset of nucleation of control soft serve mix was halved in samples with 2000-ppm CO₂ due to the presence of nano-bubbles. Likewise, the nucleation time for milk with and without nano-bubbles at the same CO₂ concentration of 2000 ppm was 7.9 ± 0.1 and 2.8 ± 0.8 min_, respectively. The generation of CO₂ nano-bubbles from 2000-ppm CO₂ level in 10 ^oBx apple juice displayed −9.3 ± 0.3 °C nucleation temperature while the control one had −11.7 ± 0.9 °C.

     

Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider

The U.S. Food and Drug Administration (FDA) recently mandated a warning statement on packaged fruit juices not treated to reduce target pathogen populations by 5 log10 units. This study describes combinations of intervention treatments that reduced concentrations of mixtures of Escherichia coli O157:H7 (strains ATCC 43895, C7927, and USDA-FSIS-380-94) or Salmonella typhimurium DT104 (DT104b, U302, and DT104) by 5 log10 units in apple cider with a pH of 3.3, 3.7, and 4.1. Treatments used were short-term storage at 4, 25, or 35 degrees C and/or freeze-thawing (48 h at -20 degrees C; 4 h at 4 degrees C) of cider with or without added organic acids (0.1% lactic acid, sorbic acid [SA], or propionic acid). Treatments more severe than those for S. typhimurium DT104 were always required to destroy E. coli O157:H7. In pH 3.3 apple cider, a 5-log10-unit reduction in E. coli O157:H7 cell numbers was achieved by freeze-thawing or 6-h 35 degrees C treatments. In pH 3.7 cider the 5-log10-unit reduction followed freeze-thawing combined with either 6 h at 4 degrees C, 2 h at 25 degrees C, or 1 h at 35 degrees C or 6 h at 35 degrees C alone. A 5-log10-unit reduction occurred in pH 4.1 cider after the following treatments: 6 h at 35 degrees C plus freeze-thawing, SA plus 12 h at 25 degrees C plus freeze-thawing, SA plus 6 h at 35 degrees C, and SA plus 4 h at 35 degrees C plus freeze-thawing. Yeast and mold counts did not increase significantly (P < 0.05) during the 6-h storage at 35 degrees C. Cider with no added organic acids treated with either 6 h at 35 degrees C, freeze-thawing or their combination was always preferred by consumers over pasteurized cider (P < 0.05). The simple, inexpensive intervention treatments described in the present work could produce safe apple cider without pasteurization and would not require the FDA-mandated warning statement.     

Post-harvest Changes in Sweet Sorghum II: pH, Acidity, Protein, Starch, and Mannitol

This experiment was conducted to evaluate the effect of four harvesting methods on juice quality and storability in sweet sorghum. Three cultivars (Dale, Theis, and M81-E) were harvested at 90, 115, and 140 days after planting. Stalks were stripped of leaves and topped at the peduncle, then divided into four treatments (whole stalk, 20- or 40-cm billets, or chopped). The sorghum was stored outside at ambient temperature in a shade tent, and juice was extracted from samples removed at 0, 1, 2, and 4 days after harvest. Changes in juice Brix and sugars were reported in an earlier paper (Lingle, Tew, Rukavina, Boykin, Post-harvest changes in sweet sorghum I: Brix and sugars, BioEnergy Research 5:158–167, 2012). In this paper, we report changes in juice pH, titratable acidity (TA), and protein, starch, and mannitol concentrations. Juice pH dropped rapidly after harvest in chopped sorghum, but changed little during 4 days of storage in whole stalks or billets. Similarly, TA increased with storage time in chopped samples, but was unchanged in whole stalks and billets. Protein concentration was highly variable, and no pattern with treatment or storage time could be discerned. In whole stalks and billets, starch content slowly decreased during storage, while in chopped samples starch appeared to increase. This was most likely a result of an increase in dextran synthesized by microorganisms in those samples, which was also detected by the enzymatic starch assay. The concentration of mannitol increased with storage time in chopped samples, but not in whole stalks or billets. Within a harvest date, pH was highly correlated with total sugar, while TA and mannitol were highly negatively correlated with total sugar. The results confirm that whole stalks and billets were little changed over 4 days of storage, while chopped sorghum was badly deteriorated 1 day after harvest. Changes in pH, TA, or mannitol could be used to measure deterioration in sweet sorghum after harvest.     

Effect of low-temperature stress on abscisic acid,jasmonates, and polyamines in apples

The effect of low temperatures on polyamines, jasmonates, abscisic acid (ABA), and antioxidant activities was investigated in apple fruitlets. Although endogenous ABA concentrations were not significantly different between untreated control fruit kept at −2°C and those kept at 20°C, endogenous jasmonic acid (JA), putrescine, and spermidin concentrations at −2°C were generally higher than those at 20°C. Endogenous ABA concentrations increased in n-propyl dihydrojasmonate (PDJ)—or spermine-treated fruit in comparison to the untreated control at 20 and −2°C. The applications of PDJ or spermine decreased low-temperature injuries such as splitting and spotting in fruit. Although the IC₅₀ of 1,1-diphenil-2-pycrylhydrazyl (DPPH)-radical scavenging activities was not significantly different among the treatments, the IC₅₀ of O₂ ⁻-scavenging activities in PDJ-treated or Spm-treated fruit at 5 days after the low-temperature treatment was lower than in the untreated control at 20 and −2°C. The expression of MdCHS increased in Spm-treated fruit. The concentrations of ascorbic acid, catechin, chlorogenic acid, epi-catechin, and phloridzin in Spm-treated fruit were higher than in the untreated control at −2 or 20°C. These facts suggest that ABA, jasmonates and polyamines may be associated with low-temperature stress tolerance in apple fruitlets.     

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast (Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n-propanol, iso-butanol, and iso-amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t-test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n-propanol, iso-butanol, and iso-amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol.     

Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin

Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. Control of A. acidoterrestris in fruit juices by bificin C6165 (Pei et al. in J Appl Microbiol 114(5):1273–1284, 2013), a bacteriocin produced by Bifidobacterium animalis subsp. animalis CICC 6165, was described in this study. Activity spectrum of bificin C6165 was investigated and sixteen strains of A. acidoterrestris were sensitive to bificin C6165 in diluted Apple Juices. In the commercial fruit juices, vegetative cells of A. acidoterrestris were inactivated by bificin C6165 at 40 μg/ml. The inhibitory effect of bificin C6165 was better at lower pH (pH 3.5) and at a higher temperature of 45 °C. Furthermore, electron microscopy examination of the vegetative cells treated with bacteriocin revealed substantial cell damage and bacterial lysis. The result suggested that primary mode of action of bificin C6165 was most probably due to pore formation. Although no significantly activity of bificin C6165 was observed against the endospores of A. acidoterrestris in commercial apple juice, the addition of bacteriocin contributed to the reduction of the thermal resistance of A. acidoterrestris spores. Additionally, encapsulation of bificin C6165 with Ca-alginate gel was investigated. Encapsulation of bificin C6165 provided a promising method to control A. acidoterrestris in food juice industry.     

Ethanol production from pineapple juice in Côte d'Ivoire with preselected yeast strains

Fresh pineapple juice was inoculated with 8 preselected yeast strains and incubated for high yield ethanol production at between 25°C and 35°C.The natural pH of the juice did not affect the growth of the strains or the alcohol yields. The higher ethanol concentrations were obtained at 30°C and 35°C in the ranges of 27.17 to 46.50 g/l and 31.38 to 54.65 g/l, respectively, with 82% and 89% as the highest yields when referring to the theoretical yield.The study indicated that strain CMI is the best performing strain at 30°C and 35°C according to yield and productivity.     

SAMPLE/RINSE TEMPERATURE EFFECTS ON DISCRIMINATION OF SWEET AND SALTY DIFFERENCES IN A FOOD SYSTEM

The ability of panelists to distinguish between samples of apple juice with two levels of added sucrose (0.1 and 0.9 g/100 mL) or NaCl (0.05 and 0.14 g/100 mL) was determined using a modified signal detection technique. Samples at various temperatures (6, 24, or 50C) were presented with various rinse conditions. Sometimes a water rinse (6, 24, or 50C) was presented between samples and somtimes not. R-index values were calculated to predict the ability of panelists to distinguish between samples. No temperature effect was found for sweetness difference tests; however, R-indices showed that salty differences in apple juice were more distinguishable at a sample temperature of 24C than at 6 or 50C. Samples temperature had a greater effect than rinse condition (temperature or no rinse) on discrimination between samples differing in NaCl concentration.     

Polyphenol gene expression and changes in anthocyanins and polyphenols in the skin of ‘Braeburn’ apples after the autumn application of prohexadione-calcium

Prohexadione-calcium (Pro-Ca) transient inhibits 2-Oxoglutarate-dependent dioxygenases and causes significant changes in the flavonoid spectrum of apple. In the present study the influence of two autumn preharvest applications of Pro-Ca on the polyphenol metabolism in apple peel during the advanced maturation was investigated. Pro-Ca was sprayed in two doses, approximately five and 3 weeks before the technological maturity. Changes in the concentrations of hydroxycinnamic acids, dihydrochalcones, flavonols, flavanols and anthocyanins as well as their related gene expression and enzyme activities in the apple peel were monitored six times during the advanced maturation until the technological maturity of the fruits. To evaluate its influence on red coloration differences in the chromatic values a*, h° and L* between the treated and untreated apples were monitored. The parameters showed a temporary effect of Pro-Ca on the intensity of red coloration, which was not detected anymore at the technological maturity of apples. The application of Pro-Ca decreased the flavanone 3-hydroxylase activity and slightly inhibited activities of all the enzymes analyzed. Concomitantly, the concentrations of anthocyanins in the peel of the treated apples decreased, whereas the concentrations of hydroxycinnamic acids, dihydrochalcones and flavan 3-ols increased. Flavonol concentrations, however, remained unchanged. The expression of ANS, ANR, FGT and MYB10 was downregulated after the Pro-Ca treatment. The results indicate that the autumn application of Pro-Ca modulates the biosynthetic pathway resulting in distinct changes in the flavonoid composition in the apple peel of ‘Braeburn’ apples. However, the changes are temporary and are generally suspended during apple storage.     

Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics

Native and moistened canna starches (moisture contents of 15%, 18%, 20%, 22%, and 25%) were heat treated at 100 °C for 16 h. Heat-moisture treatment (HMT) did not alter the shape or size of starch granules. Heat-treated starches showed lower paste viscosity, more stable paste (with no breakdown) and noticeable decrease in setback value compared to untreated native starch. These changes were more obvious when the starch samples contained more moisture. Starch gel morphology investigated by I₂ staining revealed that the granules of untreated native canna starch were completely ruptured, whereas those of HMT22% and HMT25% samples remained in granular form. These gel morphologies were correlated and provided the information to explain the pasting behaviors of treated and untreated canna starches. Shifts of gelatinization endotherms towards higher temperatures (1–8 °C) with broadened peaks following the moisture contents in starch samples were found after HMT. Amylose leaching of treated samples tended to be lower when the moisture content of the samples increased. HMT did not alter crystalline type of canna starch (B-type), but with increase of the moisture, slight reduction of a peak at 5.7° and a fusion of doublet at 22° and 24° were observed.