Hypoxia under general anaesthesia is a potentially life-threatening condition. A seemingly well 67-year-old man appeared hypoxic with peripheral pulse oximetric measurement during routine anaesthesia. Postoperatively, the patient admitted to daily self-prescription of apricot kernel extract for a period of 5 years. Apricot kernel is a commonly taken extract used for a range of ailments, and is ...

Apricot is grown in a wide range of climatic conditions in Iran, however, it is frequently damaged by late spring frost. In this case, identification of new genotypes tolerant to cold stress is indispensably needed. The objective of this study was to evaluate the genetic population and relationships among 27 apricot accessions (Prunus armeniaca) by 30 microsatellite markers and 11 morp...

Apricot (Prunus armeniaca L.) leaves were studied to assess the potential of apricot leaves for future studies and their applications in nutraceutical and bioactive functional ingredients. The changes in the phenolic profile, carotenoids, pigments and antioxidant potential were studied at four maturation stages. Polyphenols and carotenoids were studied using reversed-phase HPLC-DAD. Pigments, t...

Apricot (Prunus armeniaca) osmotic drying set of tests was conducted under controlled condition in laboratory. Current mean values of samples moisture content were obtained by measurement equipment and were used as data base for further statistical analysis. ANOVA statistical analysis proved that solution temperature and concentration are infl uential factors of osmotic drying. Empirical equati...

In the present study, chemical composition and in situ rumen dry matter degradability (DMD) of some tree species (cherry, apricot and almond tree leaves) were determined. Crude protein (CP) concentration varied from 6.76% for almond tree to 2.76% for cherry tree, neutral detergent fiber (NDF) and acid detergent fiber (ADF), from 29.2, 20.8% for apricot tree to 20.8 and 15.8% for almond tree lea...

Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers' evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted...

Scabs caused by Venturia carpophila greatly reduce the quality of the fruits of the Japanese apricot (Prunus mume) when the disease is not properly managed. The disease produces a superficial blemish that is unlikely to affect the overall yield of processed fruit, but reduce the value of fruit intended for the fresh market. Incidence rates of scab at sprayed and unsprayed orchards range from 0%...

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...

Apricot (Prunus armeniaca L.) flowers at the end of the winter but flower bud differentiation occurs the previous summer. During the winter, the flower bud enters dormancy and resumes growth prior to flowering. The time the flower bud remains dormant is genetically and also environmentally controlled and is a major factor determining the adaptation of particular cultivars to particular ecologic...