Diet and Health: Apple Polyphenols as Antioxidants

The traditional American rhyme says, “an apple a day keeps the doctor away.” What has made apples exceptional and appreciated for a million years? Besides their content of pectin, vitamins and minerals, they are considered to be a good source of antioxidants that scavenge and neutralize free radicals, which in turn play a role in the onset of cardiovascular diseases and cancers. Polyphenols are major antioxidants in apples, however, the antioxidants vary with the apple variety, and the post-harvest storage conditions. Further, the polyphenols are distributed differently throughout the fruit (skin or flesh). The paper reviews the present knowledge on apple polyphenols, their bioavailability and pro-health functionality.     

Enzymatic Browning in Apple Pulps

Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits. The rate of browning determined by CIE L* measurements followed complex temperature dependent kinetics, represented by a multiple linear effects with log time. Equal changes in L* parameter yielded straight lines in a log temperature vs log time plot. Inhibition with AA caused an initial slow rate of browning and a well defined break point associated with exhaustion of antioxidant properties of the AA. The greater the AA concentration the longer the initial period.     

(<Emphasis Type="Italic">Z,Z</Emphasis>)-6,9-Heneicosadien-11-One: Major Sex Pheromone Component Of Painted Apple Moth, <Emphasis Type="Italic">Teia anartoides</Emphasis>

(Z, Z)-6,9-Heneicosadien-11-one (Z6Z9-11-one-21Hy) was identified as the major sex pheromone component of the painted apple moth (PAM), Teia anartoides (Lepidoptera: Lymantriidae), on the basis of (1) comparative gas chromatographic-electroantennographic detection (GC-EAD) analyses, GC-mass spectrometry (MS), high-performance liquid chromatography (HPLC)-MS, and HPLC-UV/visible spectroscopy of pheromone gland extracts and authentic standards; (2) GC-EAD analyses of effluvia of calling females; and (3) wind tunnel and field trapping experiments with a synthetic standard. In field experiments in Australia, synthetic Z6Z9-11-one-21Hy as a single component attracted male moths. Wind tunnel experiments suggested that a 4-component blend consisting of Z6Z9-11-one-21Hy, (6Z,9R,10S)-cis-9,10-epoxy-heneicosene (Z6-9R10S-epo-21Hy), (E, E)-7,9-heneicosadien-6,11-dione (E7E9-6,11-dione-21Hy), and 6-hydroxy-(E, E)-7,9-heneicosadien-11-one (E7E9-6-ol-11-one-21Hy) (all present in pheromone gland extracts) might induce more males to orient toward, approach, and contact the source than did Z6Z9-11-one-21Hy as a single component. Additional experiments are needed to determine conclusively whether or not Z6-9R10S-epo-21Hy, E7E9-6,11-dione-21Hy, and E7E9-6-ol-11-one-21Hy might be minor sex pheromone components of PAM. Moreover, attractiveness of synthetic pheromone and virgin PAM females needs to be compared to determine whether synthetic pheromone could replace PAM females as trap baits in the program to monitor eradication of exotic PAM in New Zealand.     

基于物联网的苹果树病虫防治专家系统的设计与应用

提出一种基于物联网技术的专家系统结构,并以苹果树病虫防治专家系统为例,介绍专家系统的设计方法,以及物联网技术在专家系统中的应用和管理.     

基于聚类分析的浓缩苹果汁风味品质分析与评价

通过对浓缩苹果汁主要风味物质进行分析,建立其风味品质的客观评价方法,为生产者合理调整工艺提供参考。分别选取风味较好和风味较差的浓缩苹果汁样品,对其挥发性风味物质、有机酸、氨基酸、糖类等主要风味物质进行分析,采用主成分分析、因子分析综合打分、聚类分析等方法筛选出能够有效区分不同风味品质浓缩苹果汁样品的主要风味化合物。选取12批次浓缩苹果汁样品,检测样品中39种主要挥发性风味物质、14种主要氨基酸、6种主要有机酸以及4种主要的糖类等风味物质。根据因子分析综合打分结果,从29种组合中,筛选出能够区分浓缩苹果汁风味的5种主要风味物质,分别为天冬氨酸、丝氨酸、蛋氨酸、果糖和葡萄糖。利用不同年份的8个批次浓缩苹果汁样品对该结果进行了验证,结果表明,这5种风味物质能够有效区分A、B两类浓缩苹果汁。利用筛选出的5种主要风味物质,能够对浓缩苹果汁风味品质进行客观、准确的判别。     

茉莉酸甲酯和乙烯利处理对鲜切苹果膜质过氧化反应的影响

为研究外源信号分子茉莉酸甲酯(Me JA)和乙烯(Eth)对鲜切果蔬膜脂过氧化反应的影响,本实验以鲜切富士苹果为实验材料,经10μmol/L Me JA和10μL/L乙烯利处理,分析贮藏过程中与膜脂过氧化反应相关物质及酶类的变化。结果表明,Me JA和乙烯利可显著提高脂氧合酶(LOX)活性(p<0.05),降低细胞膜的渗透率和丙二醛(MDA)的含量,同时颜色的损失减少,乙烯利处理鲜切苹果的过氧化氢酶(CAT)活性提高,超氧化物歧化酶(SOD)活性降低,但Me JA对SOD和CAT活性无显著影响,说明Me JA和乙烯利启动了鲜切富士苹果的防御反应,导致膜脂过氧化反应系统的关键酶活性升高,从而降低机械胁迫对细胞膜产生的伤害,从而显著延长贮藏期和保持新鲜品质(p<0.05)。      

苹果片热风薄层干燥过程中颜色变化的动力学模型

为了研究苹果片在热风薄层干燥过程中的颜色变化规律,分别在60、70、80、90、100℃下对苹果片进行热风薄层干燥处理,以亮度值(L*)、红绿值(a*)、黄蓝值(b*)、总色差(ΔE)、饱和度、褐变指数(BI)等为指标描述苹果片的颜色变化,并分别应用零级和一级反应动力学方程进行数学模型的拟合分析。结果表明,热风薄层干燥过程中,苹果片的L*值随着干燥时间的延长而逐渐降低,而a*值、b*值、ΔE、饱和度、BI值则逐渐升高,且反应速率常数k随着干燥温度的升高而呈现出一定的规律性变化。根据拟合决定系数R2的比较结果,零级反应动力学模型能更好的描述和预测苹果片在热风薄层干燥过程中的L*、a*、b*、ΔE值变化,而饱和度和BI值的变化则更符合一级反应动力学模型。该模型可以对苹果片在热风薄层干燥中的颜色变化进行预测,为优化干燥工艺提供参考。      

D-SE处理对鲜切寒富苹果的保鲜效果

为研究D-异抗坏血酸钠（D-sodium erythorbate,D-SE）处理对鲜切苹果品质的影响,将1cm3鲜切寒富苹果块分别放入0.5%、1.0%、1.5%D-SE溶液中浸泡2min后沥干,用0.11mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2d测定与成熟衰老相关的生理生化指标。结果表明,D-SE处理可保持苹果切块的感官品质、延缓营养物质的下降、抑制微生物的繁殖,对鲜切苹果有较好的护色效果;1.5%D-SE溶液浸泡处理能在4℃贮藏8d内保持鲜切苹果的品质,有效延迟果肉褐化进程,抑制硬度和可溶性固形物、可滴定酸及抗坏血酸含量的下降,并能延缓相对电导率和丙二醛（malondialdehyde,MDA）含量的上升,降低与酶促褐变有关的多酚氧化酶（polyphenol oxidase,PPO）活性、提高过氧化物酶（peroxidase,POD）活性。