Commercial varieties of peaches and plums contain a mixture of phenolics that may possess anticancer activity. Our objectives were to evaluate extracts from a commercial variety of yellow fleshed peach "Rich Lady" (RL) and of the red fleshed plum "Black Splendor" (BS) on tumor breast cells in vitro and in vivo, to elucidate the molecular mechanisms behind the cancer growth-suppression of the phenolics identified in peach and plum extracts for their chemopreventive potential and to evaluate the tumor growth-suppression in vivo. The RL extract preferentially inhibited the proliferation of the estrogen-independent MDA-MB-435 breast cancer cells over the estrogen-dependent MCF-7 or the normal MCF-10A breast cells. Similarly, BS extracts, though less effective than RL extracts, showed greater effects on MDA-MB-435 cells compared to the other cell lines. Fractionation of RL extracts into different groups of phenolic compounds allowed the identification of a fraction of phenolic acids (F1) with the major components of chlorogenic and neo-chlorogenic acid with potential in chemoprevention because of the relatively high growth-inhibition exerted on MDA-MB-435 and low toxicity exerted on MCF-10A cells. The F1 isolated from RL, and its major components, chlorogenic and neo-chlorogenic acids, triggered the extrinsic and intrinsic apoptotic pathways. The extrinsic death-receptor pathway involved the activation of caspase-8 followed by caspase-6, caspase-7, and PARP cleavage. By targeting the intrinsic pathway, the pro-apoptotic proteins cytochrome c, EndoG and AIF were released from mitochondria. The relatively higher cell-growth inhibition exerted by neo-chlorogenic acid was associated with its ability to inhibit the pro-survival Akt pathway. In contrast, F1 isolated from the red flesh genotype BY00P6653, induced apoptosis mainly through the intrinsic mitochondrial pathway upon sustained MAPK-ERK1/2 phosphorylation. The tumor growth-suppression of RL extracts was confirmed in vivo. Moreover, a dose-dependent decrease in lung metastasis was found, even at doses that showed no effect in tumor growth-suppression. These results suggest that peach phenolics may have potential in therapy and chemoprevention of metastatic breast cancer. Specifically chlorogenic and neo-chlorogenic acids, widely distributed among food plants, may be a useful therapeutic tool for targeting multiple cell signaling pathways in the treatment and chemoprevention of metastatic breast cancer.

Graduation date: 1961

Investigations on chemical thinning of peaches by use of blossom and post blossom sprays have been in progress since the last decade mainly in the United States, Canada, and some European countries. Horticulturists are attempting to find new means to minimize the expense of hand thinning. The high cost of the hand thinning operation has caused many growers to underestimate the importance of this practice, and as a result their orchards have fallen into the biennial bearing habit. In addition, the fruit from un-thinned orchards was not acceptable on the market since it was small in size, lacked color, and often was infected with insects and diseases because of its hanging in close clusters on the trees.

Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 / Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produce acceptable processed products. Appropriate chemical and microbiological properties of all treatments as well as sensory quality of peaches were investigated. Although rectifiable disadvantages such as texture softening and fading of colour appeared during storage, peaches and apricots were successfully heat processed in aluminium laminated pouches. Heat processed peaches had a maximum storage life of 12 months and apricots 6 months when stored at ambient temperature in aluminium laminated pouches.

When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal process. In this study, wet pack diced peaches were processed in 5-ounce pouches using canned, fresh, and frozen peaches as the raw material. Calcium chloride was added at 0.0 or 0.5% (w/w) to the pouches. The pouches were then stored at 37°C for six months or 50°C for six weeks. The peaches were evaluated for texture, drained weight, pH, brix and sensory evaluations.The canned peaches were not significantly different from wet pack peaches processed using frozen and fresh peaches for overall liking when stored at 37°C for six months. Based on the inability of panelists to differentiate between peach types for overall liking, this study suggests that producers should continue to use canned clingstone peaches as the peach source for wet pack peaches.When calcium chloride was applied to wet pack peaches before thermal processing at 0.5% w/w, a significant increase was seen in the firmness of wet pack peaches after processing. Peaches treated with calcium chloride did not lose firmness as quickly when stored at 50°C for six weeks, but showed no difference in firmness loss rates when stored at 37°C for six months. Sensory analysis of the samples stored at 37°C for six months showed an improvement in firmness scores but a drastic decline in overall acceptance due to the impact of flavor scores.viMultiple levels of calcium chloride showed increased firming effects as the percentage of calcium chloride increased, with negative effects on flavor as the percentage increased. Flavor was not significantly affected by calcium chloride at 0.125% in sensory analysis. This study concludes that to optimize flavor and firmness of wet pack peaches, calcium chloride should only be added at a level up to 0.125%(w/w) that will result in a final pH ≥3.85.

No description available.

Utah ranked nineteenth in the United States in the production of peaches for a ten year period 1940-49, producing 1.2 percent of the national total. Peach production is an important part of Utah's fruit industry. The 1951 peach crop estimated at 800,000 bushels, valued at $1,520,000 represents 32 percent of the value of all the fruit grown in Utah and 0.8 percent of the value of all agricultural commodities grown in the state.

Fruits and vegetables are known to play an important role in human health due to the range of phytochemicals they contain. Twenty-one peach genotypes and 45 plum genotypes with different flesh and skin color were analyzed for their antioxidant content and antioxidant activity. Anthocyanin content, phenolic content and antioxidant activity were higher in red-flesh than in light-colored flesh peaches. Carotenoid content was higher in yellow-flesh peaches. Among the peaches, the antioxidant activity was well correlated with phenolic content. The anthocyanin content among the plums increased with the red color intensity. Red-flesh plums generally had higher phenolic content than the other plums. Antioxidant activity was higher in red-flesh genotypes; however, it was strongly correlated only with the phenolic content in light-colored flesh plums. Extracts from selected genotypes of peaches and plums and their fractions were evaluated against two breast cancer cell lines (MDA-MB-435 and MCF-7) and one non-cancerous breast line (MCF-10A). The cells were cultured in the presence of peach and plum extracts and their fractions at various concentrations (0-500 µg/ml) and the cell viability and antiproliferation activity was evaluated by MTT assay and Coulter Counter. There was a dose-dependent reduction on cell viability of estrogen-negative MDA-MB-435 breast cancer cells. Only weak activity against MCF-7 was observed at high extract concentrations. There was no activity against MCF-10A after 24 h treatment. Fraction I, which consists of mainly phenolic acids such as chlorogenic acid and a caffeic acid derivative, reduces MDA-MB-435 breast cancer cell viability with the lowest IC50. The second most effective fraction was Fraction II which contained anthocyanins. Fraction III (flavonols) and Fraction IV (polymerized compounds) had no effect on the cell lines. Phenolic acids present in fraction I induced apoptosis in MDA-MB-435 estrogen receptor-negative cell line. Fraction I did not induced apoptosis in MCF-10A, a noncancerous cell line even at higher concentrations than the ones tested in MDA-MB- 435. Apoptosis induced by Fraction I was caspase 3 and PARP independent. After treatment with 50 µg of chlorogenic acid equivalent/ml there was an activation of p- ERK.

This paper will provide a comprehensive account of the making of the University of New Orleans Graduate Thesis film The Cobbler and the Diamond. The first part will cover the filmmaker’s intentions, the development of the story, and the screenwriting process. The second part will break down the preproduction and planning phase, with an emphasis on the collaborations between the director and other members of the film’s cast, crew, and other concerned parties. The third part will describe the seven-day shoot of The Cobbler and the Diamond, the fourth will cover post production, and the fifth and final part will evaluate the success of the finished work, both as a fulfillment of the initial intentions of the filmmaker, and as a work of art in its own right.

Peach production in utah County is an important farm enterprise. In 1944, 342,525 bushels were produced, valued at $685,050. This was 5.5 percent of the total value of all agricultural products sold or used in the home for the year 1944. In value and acreage the peach crop leads all other fruit crops produced in Utah County. Utah County is the most important peach producing area in the state. It contained 28 percent of the total farms reporting peach orchards, 44.7 percent of all peach trees and 40.6 percent of the number of bushels harvested in the state for the year 1944. In 1938 the varieties of peach trees in utah County in order of tree number were as follows: Elberta first, J. H. Hale second and Early Elberta third. Varieties of lesser importance included Late Crawford, Heath Cling, Rochester, Greensboro and others. The peach is a perishable farm commodity, and must be marketed within a short period of time. Canning factories provide a market for a small portion of the crop, but the major part must be marketed as fresh fruit through peddling from door to door, through the fruit and vegetable department of the grooery stores, through selling at roadside stands usually operated by the producer, or through out-of-state shipments usually handled by producers' marketing associations or produce brokers operating in the area. Utah peaches in out-of-state trade go into Idaho, California, Arizona, Kansas, Nebraska, Oklahoma, Missouri, and Iowa. In some years a few peaches get into markets in Minnesota, Wisconsin, and Illinois. Utah peaches are competing on these markets with peaches from central and northern California, Colorado, Idaho, Arkansas, Illinois, and Indiana. On the local markets utah peaches find competition with peaches from Idaho, California, and Colorado. With this competition of peaches for markets, it is very necessary that producers keep fully abreast with all new methods and practices and be able to tell where their business can be made more efficient and profitable.