Unraveling the genomic processes at play during variety diversification is of fundamental interest for understanding evolution, but also of applied interest in crop science. It can indeed provide knowledge on the genetic bases of traits for crop improvement and germplasm diversity management. Apple is one of the most important fruit crops in temperate regions, having both great economic and cul...

The improvement of trap-lure combinations is an important part of integrated pest management programs that involve monitoring pests for timely insecticide applications, or for their use in control strategies such as mass trapping or bait stations. In this study improvements in the capture of Drosophila suzukii were not observed following the inclusion of different color stimuli with respect to ...

Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fe...

Quantitative descriptions of the frequency and extent of contamination of apple cider with pathogenic bacteria were obtained using literature data and computer simulation. Probability distributions were chosen to describe the risk of apple contamination by each suspected pathway. Tree-picked apples may be contaminated by birds infected with Escherichia coli O157:H7 when orchards were located ne...

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning beverages industries, both alcoholic non-alcoholic. Fermentation is generally considered increase bioavailability bioactive compounds found apple, by impacting, through a high degree changes, product’s properties, including composition...

This study aims to the effect of adding manalagi apple cider sensory quality chewy candy on aspect color, taste, aroma, and texture. research was conducted in Analysis Engineering Laboratory Culinary Education Study Program Faculty State University Jakarta carried out September 2020. uses an experimental method with different percentages namely 20%, 40%, 60% then a hedonic test is 15 moderately...