Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared...

The diet rich in fruits is widely recommended for health-promoting properties. Regular consumption of could reduce the risk many diseases. fruit-based alcoholic beverages have been produced centuries and, countries, are still very popular. ‘Nalewka’ a traditional name Polish liqueur, i.e., an beverage made by maceration fruits. Homemade nalewkas often stored long time before consumption, which ...

The purpose of this study was to measure the genetic diversity of wild beach plum and cultivated species, and to determine the species relationships using SSRs markers. An analysis of genetic diversity from ten beach plum germplasms was carried out using 11 simple sequence repeat (SSR) primers selected from 35 primers to generate distinct PCR products. From this plant material, 44 allele variat...

We conducted SSR analyses of 59 accessions, including 29 traditional plum (Prunus domestica), 24 sweet cherry (Prunus avium), and 1 sour cherry (Prunus cerasus) selected from East Anatolian gene sources and 3 plum and 2 cherry reference accessions for molecular characterization and investigation of genetic relationships. Eight SSR loci [1 developed from the apricot (UDAp-404), 4 from the peach ...

Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar "Valor") juice was mixed with thre...

Sufficient consumption of natural biologically active substances (BAS) – vitamins, dietary fiber, mineral compounds reduces the risk developing diseases associated with negative external factors. A large number BAS are contained in cherry plum fruits. Cherry is characterized by storage short term, during which quality changes possible. Studies have been conducted on low temperatures effect chan...

Brown rot caused by Monilinia spp. is the main disease of stone fruits. Our research aimed to identify an appropriate strategy control plum brown and reduce fungicides residues in fruit through targeted application biocontrol agents (BCAs) Papiliotrema terrestris Bacillus subtilis, alone or combination with synthetic fungicides. The following treatments were evaluated: Biological (BIO1, BIO2), ...

The effect of two antifungals (boscalid+kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruit...

Machine vision has been recently utilized for quality control of food and agricultural products, which was traditionally done by manual inspection. The present study was an attempt for automatic defect detection and sorting of some single-color fruits such as banana and plum. Fruit images were captured using a color digital camera with capturing direction of zero degree and under illuminant D65...