Sorbitol, the primary photosynthate and translocated carbohydrate in apple (Malus x domestica Borkh.), is converted to fructose by SORBITOL DEHYDROGENASE (SDH; EC 1.1.1.14) which is active in apple fruit throughout fruit development. Apple fruit set and early development is very sensitive to carbohydrate availability, but details on carbohydrate metabolism during this phase are limited. The first objective of this work was to determine if SORBITOL DEHYDROGENASE, the primary enzyme responsible for metabolism of the major phloem-transported carbohydrate sorbitol, is present and active during apple fruit set and early development. The second objective of this work was to determine if SDH genes are differentially expressed and how their patterns of expression may relate to SDH activity in apple seed and cortex during early fruit development. Nine different genes encoding SDH were determined from analysis of a cDNA library and genomic-clones. Northern, Western and ELISA analyses showed that SDH transcripts and SDH protein were present in the fruit during the first 5 weeks after bloom and comprised 7 to 8 % of the total extractable protein. Whole fruit SDH activity was highest at 2 to 3 weeks after bloom in each of three cultivars, Lodi, Redchief Delicious and Fuji. Seed SDH activity was found to be much higher than cortex SDH activity per mg and g FW, and seed SDH activity contributed significantly to whole fruit SDH activity during the first five weeks of development after bloom. Five of the nine SDH genes present in apple genome were expressed in apple fruit (SDH1, SDH2, SDH3, SDH6, SDH9). Expression of SDH6 and SDH9 was seed-specific and expression of SDH2 was cortex-specific. Using 2D SDS-PAGE and Western analyses, SDH isomers with pI values 4.2, 4.8, 5.5 and 6.3 were found in seeds, and SDH isomers with pI values 5.5, 6.3, 7.3 and 8.3 were found in cortex. The present work is the first to show that SDH is differentially expressed and highly active in seed and cortex during early development. Thus, SDH during apple fruit set and early development may play a primary role in defining fruit sink activity.

Multiple species of Colletotrichum can cause bitter rot disease of apple, but the identities and relative representation of the species causing the disease in Kentucky are unknown. A total of 475 Colletotrichum isolates were collected from diseased apples in 25 counties and characterized both morphologically and by using various molecular approaches. Four morphotypes corresponded to reported descriptions of bitter rot species. Morphotype 1, distinguished by the production of a pink color on potato dextrose agar (PDA), orange conidial masses, and fusiform spores, was consistent with C. acutatum. Morphotype 2, which produced gray or white mycelial colonies with orange conidial masses and fusiform spores, was also similar to C. acutatum. Morphotype 3 had abundant gray mycelium and rounded spores and was identical to C. gloeosporioides. Morphotype 4 produced ascospores and resembled Glomerella cingulata. Species-specific polymerase chain reaction (PCR) indicated that both Morphotype 1 and Morphotype 2 belonged to the C. acutatum species complex, whereas Morphotype 3 and Morphotype 4 corresponded to the C. gloeosporioides complex. Multigene sequence analyses revealed that sample isolates belonged to several newly erected species within these species complexes. Morphotype 1 was identified as C. fioriniae, which resides within the C. acutatum species complex. Morphotype 2 was identified as C. nymphaeae, which is also a species within the C. acutatum species complex. Some isolates of Morphotype 3 were identified as C. siamense and some as C. theobromicola; both species are grouped within the C. gloeosporioides species complex. Morphotype 4 was identified as C. fructicola, which is also placed within the C. gloeosporioides species complex. C. fioriniae was the most common species causing bitter rot in Kentucky, comprising more than 70% of the isolates. Molecular fingerprinting using random amplified polymorphic DNA (RAPD) suggested that isolates within C. fioriniae belonged to a relatively homogeneous population, while isolates within C. siamense, C. theobromicola and C. fructicola were more diverse. Infectivity tests on detached fruit showed that C. gloeosporioides species-complex isolates were more aggressive than isolates in the C. acutatum species complex. However, isolates within the C. acutatum species complex produced more spores on lesions compared to isolates within the C. gloeosporioides species complex. Aggressiveness varied among individual species within a species complex. C. siamense was the most aggressive species identified in this study. Within the C. acutatum species complex, C. fioriniae was more aggressive than C. nymphaeae, causing larger, deeper lesions. Apple cultivar did not have significant effect on lesion development. However, Colletotrichum species produced more spores on Red Stayman Winesap than on Golden Delicious. Fungicide sensitivity tests revealed that the C. acutatum species complex was more tolerant to thiophanate-methyl, myclobutanil, trifloxystrobin, and captan compared to the C. gloeosporioides species complex. The study also revealed that mycelial growth of C. siamense was more sensitive to tested fungicides compared to C. fructicola and C. theobromicola. These research findings emphasize the importance of accurate identification of Colletotrichum species within each species complex, since they exhibit differences in pathogenicity and fungicide sensitivity.

The purpose of this creative project was to develop a promotional videotape to be used in the marketing process of Micro Coin(TM). This area had not been explored before by Micro Coin Electronics Incorporated. Based on the information given to me about Micro Coin I was given total control of the content of the videotape. I based my creative project on comparing current marketing techniques of computers and computer software, and Micro Coin builds and improves those techniques. Micro Coin is such a revolutionary idea, there was the need to show an example of Micro Coin being used. I learned that even with total control creativity is limited.

Is There an App for That? The Usage of Mobile Technology for the Purposes of Teaching Health Education in Grade 4 and 5. Wahid Khan. Master of Arts. Curriculum, Teaching and Learning. University of Toronto. Year of Convocation: 2014. The use of mobile devices in elementary schools has steadily increased in the last few years. These mobile devices harness many tools that can help teachers teach classroom material and help students become better students academically. The research question was “How can mobile devices be used to teach health education?” Research was conducted in a grade 4 and 5 classroom to see which mobile apps worked best among teachers and students in conveying health education. Anecdotal notes and daily journaling over a two-month period documented how the students enjoyed playing games and also how engaged they were when they subsequently used the devices for non-gaming purposes. It is still unknown how well these apps conveyed messages of health. How the mobile apps are being used in the classroom and the content inside the mobile apps largely dictates the messages they can convey to the students.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. The aim of this work is to study the effects of dissolved oxygen and different enological treatments on sensory quality and colour of red wine and sparkling apple cider during storage at different temperatures. The effects of fermentation and fining on foaming ability of pear wine are also studied.   Samples of red wine were taken after different processing steps such as pumping, sulphuration, pasteurization and filling. To evaluate the effects of the processes on the wine, dissolved oxygen, colour and free SO2 were measured in each. Measurements were also made on samples of red wine stored at either 38°C or room temperature for different amounts of time. Sensory evaluations were also made of the wine samples. Colour was measured by measuring absorbance at 420, 520 and 620 nm. Dissolved oxygen was also measured after different processing steps during production of apple cider. To study the effects of dissolved oxygen on cider, three different batches of apple cider were produced, with different concentrations of dissolved oxygen. The samples were stored at either 38°C or room temperature for one week. Measurements of absorbance at 420 nm and free SO2, along with sensory evaluation were made on the cider samples before and after storage. Fermentation and fining of pear wine were made in small scale and the foaming ability was compared to that of large scale factory produced wine.   Pumping and filling had negative impact on the flavour of red wine. Colour intensity increased while free SO2 decreased during storage of red wine. The sensory quality decreased during storage and a higher storage temperature had a distinctive impact on this decrease. Dissolved oxygen had no noticeable effect on changes in sensory properties of neither red wine nor cider during storage. A higher concentration of dissolved oxygen was correlated to a higher increase in colour intensity of red wine though. A higher decrease was also seen in free SO2 in red wine samples with higher dissolved oxygen content when stored at 38°C. Fermentation had a large impact on foaming properties of pear wine. Small scale wine fermentation resulted in much lower foaming ability than large scale fermentation. / Syrehalten i viner har i tidigare studier visat sig kunna påverka både färg- och smakförändringar i vinerna under längre tids lagring. På Kiviks Musteri AB i Skåne produceras en mängd olika sorters vin och vinbaserade cidrar. Målet med den här studien är att studera vilken effekt syrehalten har på smak och färg i viner och cidrar från Kiviks Musteri som får lagras i olika temperaturer. Effekten av olika processteg under produktionen studeras också. Slutligen studeras även hur skumbildningen i päronvin påverkas av jäsning och klarning av vinet.   Prover av rödvin togs efter de olika processtegen vinet genomgår på Kiviks Musteri. Proverna lagrades olika länge i antingen 38°C eller rumstemperatur. Färgstyrka och smak analyserades på proverna före och efter lagringen. Syrehalten analyserades också i proverna direkt efter att de tagits och svavelhalten i proverna analyserades före och efter lagringen för att mäta hur mycket proverna oxiderades under lagringen. Mätningar av syrehalt gjordes även efter olika processteg under produktionen av äppelcider på Kiviks Musteri. Vilken effekt syrehalten har på äppelcider studerades genom att tre olika satser äppelcider med olika syrehalt tillverkades. Prover från dessa lagrades en vecka i antingen 38°C eller rumstemperatur. Därefter analyserades färgstyrka, svavelhalt och smak på proverna. Hur skumbildning i päronvin påverkas av jäsning och klarning studerades genom att päronvin fick jäsa och klarnas antingen i stor skala i musteriets tankar eller i liten skala på ett laboratorium. Skumbildningen mättes genom ett test där vinprover blandades med kolsyrat vatten.   De processer som inverkade starkast på smaken på rödvin var pumpning och tappning, vilka gav tydliga smakförsämringar. När rödvin lagrades så minskade svavelhalten medan färgstyrkan ökade. En försämring av smaken skedde också under lagringen, särskilt när vinet lagrades i 38°C. Syrehalten hade ingen tydlig påverkan på smaken av vare sig rödvin eller äppelcider. Syrehalten i rödvin hade däremot ett svagt samband med ökningen i förgstyrka i rödvin. Syrehalten hade även ett samband med minskningen av svavelhalten i de prover av rödvin som lagrades i 38°C. Skumbildningen i päronvin påverkades väldigt starkt av jäsningen, medan klarningen hade begränsad effekt. Skumbildningen var vesäntligt mycket lägre i päronvin som jäst i liten skala på laboratoriet än i det vin som jäst i musteriets tankar.

Fenoliniai junginiai yra vieni iš daugelio obelų lapuose sutinkamų junginių. Dažniausiai sutinkami fenoliniai junginiai yra flavonoidai (floridzinas, epikatechinas, katechinas ir kiti) ir fenolinės rūgštys (kavos rūgštis, chlorogeno rūgštis). Fenoliniai junginiai apsaugoaugalus nuo oksidacinės pažaidos ir kitų nepalankių aplinkos sąlygų. Medicinoje vienas iš svarbiausių flavonoidų pritaikymo būdas, paremtas jų antioksidantiniu poveikiu. Jie vartojami mažinant oksidacinį stresą. Kiti naudingi poveikiai: antiuždegiminis, antivėžinis, antimikrobinis bei teigiamas poveikis širdies ir kraujagyslių sistemai. Tyrimo tikslas: Lietuvoje auginamų skirtingų veislių obelų lapuose nustatyti bendrą fenolinių junginių ir flavonoidų kiekius bei jų antioksidantinį aktyvumą spektrofotometriniu ir ESC metodais. Metodai:liofilizuoti obelų lapai ekstrahuoti ultragarso vonelėje. Ekstrahentas- 70proc. etanolis, ekstrakcijos laikas – 40min, ekstrakcijos temperatūra – 60˚C. Nustatant bendrą fenolinių junginių kiekį tiriamuosiuose ekstraktuose taikytas spektrofotometrinis Folin-Ciocalteu metodas, o rezultatai išreikšti galo rūgšties ekvivalentu (mg/g). Nustatant bendrą flavonoidų kiekį ekstraktuose buvo taikyta reakcija su AlCl3, rezultatai išreikšti rutino ekvivalentu (mg/g).Spektrofotometriniai metodai (DPPH ir FRAP) naudoti nustatant ekstraktų antioksidantinį aktyvumą, kuris išreikštas trolokso ekvivalentu (TEAC μmol/g). ESC metodas taikytas identifikuoti fenolinius junginius ir nustatyti jų... [toliau žr. visą tekstą] / Phenolic compounds are commonly found in apple leaves as secondary plant metabolites. Most common phenolic compounds are flavonoids (phloridzin, epicatechin, catechin and others) and phenolic acids (caffeic acid, chlorogenic acid). For plants phenolics act as antioxidants, protective agents against harsh conditions. For human use phenolics are used as natural antioxidants due to their ability to scavenge free radicals, inhibit their formation processes and induce response to oxidative stress. Other beneficial effects are antimicrobial, anti-cancerogenic, anti-inflammatory and cardiovascular protective effect. The aim of this research was to evaluate total content of phenolic compounds, total content of flavonoid compounds and antioxidant activity of different apple cultivars (Ligol, Aldas, Lodel, Auksis) using spectrophotometry and HPLC. Methods: Apple leaf samples were lyophilised and extracted using ultrasonic sound assisted extraction. 70% ethanol was used as extractant, extraction time was 40 min and temperature – 60˚C. To determine total content of phenolic compounds expressed as gallic acid equivalent (mg/g) for absolutely dried lyophilisate in apple leaf extracts spectrophotometric Folin-Ciocalteu method was used. To identify total content of flavonoids expressed as rutin equivalent (mg/g) for absolutely dried lyophilisate more specific reaction with AlCl3 was used. Two spectrophotometric methods FRAP and DPPH were used to determine total antioxidant activity expressed... [to full text]

Apple scab is one of the greatest apple management problems throughout the world Much work has been done on cultivars resistant to Venturia inaequalis (Cke.) Wint., but few have been a commercial success. This frequently leaves fungicides as the only control method used. As Quebec growers select new cultivars for planting, more information is needed on their relative susceptibility for efficient scab control. In this light, 21 cultivars common to central and eastern Canada, were examined for their relative susceptibility using several components of partial resistance; disease severity, incubation period, latent period, lesion size, and conidial production. The cultivars used were Cortland, Early Geneva, Empire, Golden Delicious, Golden Russet, Idared, Jersey Mac, Jonagold, Jonamac, Lobo, Lodi, Summerland McIntosh, Mutsu (Crispin), Northern Spy, Paulared, Red Cortland, Red Delicious, Royal Gala, Spartan, Sunrise, and Vista Bella. A final ranking of the cultivars and selection of partial resistance components was done using the principal components analysis. (Abstract shortened by UMI.)

The use of a biofungicide on the perfect stage of V. inaequalis on leaf litter is one potential way to reduce the number of fungicides used to control apple scab. The previous in vitro screenings of Quebec mycoflora have shown that several isolates are able to significantly reduce the primary inoculum of the pathogen. Among the screened fungi, P176A and P130A, reduced over 98% of the ascospore production and were as effective as Athelia bombacina. However, because in vitro tests are generally poor predictors of in vivo assays a re-evaluation of the antagonists was done under field conditions. Eight fungal isolates, leaf shredding, and two comparative treatments (A. bombacina, 5% urea) were applied to intact scabbed leaves in October 1994 and 1995. After the treatments, the leaves overwintered on the orchard ground until the next spring. In April, samples of treated leaves were randomly selected and placed in spore traps to collect the ejected ascospores during rainfall. Since the primary inoculum was ejected during a four-month period, antagonism was based upon ratings taken throughout the whole ejection season. To evaluate the effect of incubation conditions on the antagonistic performance we incubated separately, in vitro and in vivo, sterile leaf disks which were artificially inoculated with V. inaequalis and fungal isolates. (Abstract shortened by UMI.)

In sieben sächsischen Betrieben mit integrierter Produktion und drei Betrieben mit ökologischem Anbau wurden erstmals Erhebungen zur Verbreitung und zum Befallsgrad der Apfeltriebsucht durchgeführt. Die Befallssituation der Apfelanlagen wurde anhand der Symptome »Besenwuchs und vergrößerte gezahnte Nebenblätter« bewertet. Der latente Befall wurde mittels molekularbiologischem Nachweis der AP-Phytoplasmen (Erreger der Apfeltriebsucht) in Wurzeln und Trieben bei verschiedenen Sorten untersucht. Der Überträger der Apfeltriebsucht Cacopsylla picta, sein Vorkommen und die Populationsentwicklung sind bildhaft dokumentiert. Am Beispiel der Sorte Jonagored wurde nachgewiesen, dass die Apfeltriebsucht die Qualitäts- und Ertragsparameter gravierend negativ beeinflusst.