The contamination of pasteurised fruit juice products by thermophilic acidophilic bacteria (TAB) has become a concern for producers. The aim of this study was to identify the bacteria present in South African fruit juices before and after pasteurisation, using polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE). Alicyclobacillus acidote"estris was found to be pr...

OBJECTIVE To investigate the amount of sugars in fruit juices, juice drinks and smoothies (FJJDS) marketed to children. DESIGN We surveyed the sugars content (per 100 ml and standardised 200 ml portion) of all FJJDS sold by seven major UK supermarkets (supermarket own and branded products). Only products specifically marketed towards children were included. We excluded sports drinks, iced tea...

Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment,...

Alicyclobacillus spp. are a group of thermophilic, acidophilic, spore-forming bacteria, some of which cause spoilage in commercially pasteurized fruit and vegetable juice products including apple, orange, tomato and carrot juice. In this study, we characterized seven isolates of Alicyclobacillus (14-2, KF, A-Gala 2-1, C-Fuji 6, Gala 9-2, 1016, 18-1) and a reference strain A. acidiphilus DSM 145...

In the present study, the larvicidal activity of crude extracts from the stem and fruits, their fractions and fresh fruit juice of Duranta repens were assayed against the larvae of Culex quinquefasciatus. The highest larval mortality was found in chloroform soluble fraction of stem (LC50 = 10.75 ppm in 12 h) and ethanol extract of fruits (LC50 = 8.51 ppm 12 h) of Duranta repens against I instar...

five levels of salicylic acid (sa), (0, 2, 4, 6 & 8 mm) were sprayed on strawberry cv. comarosa fruit bearing plants in a hydroponic culture. growth, yield & fruit quality attributes were assessed. vegetative characteristics (crown number, root & shoot weight), reproductive traits (yield, fruit number as well as shape), fruit quality, macro elements (ca, mg, k & p), dry weight & ash were evalua...

BACKGROUND The nutritional content of Americans' shopping carts is suboptimal despite federal dietary guidance, in this case, the MyPlate consumer icon which displays desired proportions of vegetables, fruits, dairy, grains and protein foods for consumption. Consumers mention print advertising-such as weekly sales circulars-frequently as influencing their grocery shopping decisions. METHODS T...

A study was conducted to determine the abundance of potential foods and the feeding substrates and behaviors of the western cherry fruit fly, Rhagoletis indifferens Curran (Diptera: Tephritidae), in 2005, 2006, and 2007 in central Washington state. Aphid colonies with honeydew, a presumed food source for flies, were not seen on randomly selected branches of sweet cherry trees, Prunus avium L., ...

BACKGROUND Given the epidemic of childhood obesity, it is crucial to assess food and beverage intake trends. Beverages can provide a large number of calories and since consumption patterns seem to develop at a young age we examined beverage consumption trends over three decades. The objective of this study was to assess the beverage (milk, fruit juice, fruit drinks, tea, soy beverages, and soft...

Color defines one aspect of quality for tomato and tomato products. Carotenoid pigments are responsible for the red and orange colors of tomato fruit, and thus color is also of dietary interest. The aims of this study were (1) to determine the relative importance of field sampling and analytical replication when measuring lycopene and beta-carotene in tomato fruit and (2) to determine the effec...