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PubMed1992

Human amyloid precursor protein ameliorates behavioral deficit of flies deleted for Appl gene.

Drosophila amyloid precursor protein-like (Appl) gene encodes a protein product (APPL) similar to beta-amyloid precursor protein (APP) associated with Alzheimer's disease. To understand the in vivo function of APPL protein, we have generated flies deleted for the Appl gene. These flies are viable, fertile, and morphologically normal, yet they exhibit subtle behavioral deficits. We show that a fast phototaxis defect in Appl- flies is partially rescued by transgenes expressing the wild-type, but not a mutant, APPL protein. We further demonstrate a functional homology between APPL and APP, since transgenes expressing human APP show a similar level of rescue as transgenes expressing fly APPL.

Amyloid beta-Protein Precursor↗

PubMed2006

Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces.

Alicyclobacillus acidoterrestris is a thermophilic spore-forming bacterium that spoils acidic juices. In the orchard, apples may be contaminated with spores which can potentially grow in the resulting juice and cause spoilage. This study was undertaken to evaluate the efficacy of gaseous chlorine dioxide against A. acidoterrestris spores on apple surfaces. A. acidoterrestris spores were inoculated onto apple surfaces and were placed at room temperature, in a tightly sealed chamber containing a chlorine dioxide generating sachet, low, medium, or high release, for 30 min, 1, 2, and 3 h. After exposure, surviving spores were enumerated on K agar. Chlorine dioxide treated apples were stored at 4 degrees C for 7 days to assess the effect on visual quality. Inoculated, untreated apples served as the visual quality control. After exposure to high and medium release sachets for 1 h, spores were reduced to an undetectable level, a 5 log10 reduction; however, visual quality was compromised. After 1, 2, and 3 h of exposure to low release sachets, spore reductions were 2.7, 3.7, and 4.5 log10, respectively. And, after 7 days of storage, there were no significant visual quality differences between the apples exposed to low release sachet for all treatment times when compared to the control. Gaseous chlorine dioxide can effectively reduce viable A. acidoterrestris spores on apple surfaces. Due to the efficacy and easy of use, chlorine dioxide gas sachets may be useful to maintain apple quality during storage and shipping.

Anti-Bacterial Agents↗

PubMed2002

Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples.

Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing E. coli O157:H7 and Salmonella from the surface of apples. E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance. S. muenchen was adapted to grow in media containing 50 microg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log10 cfu of E. coli O157:H7 and 8.11 log10 cfu of S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of E. coli O157:H7, S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log10 cfu of E. coli O157:H7, S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5-2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market.

Colony Count, Microbial↗

PubMed2001

Volatility of patulin in apple juice.

Patulin is a mycotoxin produced by certain fungi, such as those found commonly on apples. The patulin content of apple juice is a regulatory concern because patulin is a suspected carcinogen and mutagen. A simple model of the apple juice concentration process was carried out to examine the possible contamination of patulin in apple aroma, a distillate produced commercially in the concentration of apple juice. The results show no evidence for patulin volatility, and document a reduction in patulin content by at least a factor of 250 in the apple distillate obtained from apple juice. Furthermore, a survey of several commercial apple aroma samples found no evidence of patulin content.

Mutagens↗

PubMed2003

Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC).

Polyphenolic compounds of apple may play an important role in physiologic functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. The objective of this study was to investigate the profiles of polyphenolic compounds in different apple varieties and different parts of an apple. The total and individual polyphenolics differed significantly among the eight apple cultivars grown in Ontario, and the peels had higher concentrations than the flesh. Among the tested cultivars, Red Delicious and Northern Spy had the highest concentrations and Empire the lowest. Five major polyphenolic groups with a total of 16 identified individual compounds were found, among which the dihydroxycinnamic acid esters, phloretin glycosides, and flavan-3-ols were found in both flesh and peel, whereas quercetin glycosides were almost exclusively found in the peel. Cyanidin 3-galactoside was unique to and found only in red apple peels. In both apple peel and flesh, the predominant group of polyphenolics was the procyanidins, followed by quercetin glycosides in the peel and hydroxycinnamic acid esters in the flesh. 3-Hydroxyphloretin 2'-xyloglucoside was newly identified in apple. The results obtained in this study will further the understanding of the polyphenolic composition of apples and their roles in health-promoting physiological functions.

Anthocyanins↗

PubMed1999

Identification of a chromosome 3p14.3-21.1 gene, APPL, encoding an adaptor molecule that interacts with the oncoprotein-serine/threonine kinase AKT2.

AKT2 is a serine/threonine kinase implicated in human ovarian and pancreatic cancers. AKT2 is activated by a variety of growth factors and insulin via phosphatidylinositol 3-kinase (PI3K). However, its normal cellular role is not well understood. To gain insight into the function of AKT2, we performed yeast two-hybrid system to screen for interacting proteins. Using this technique, we identified a novel interactor, designated APPL, which contains a pleckstrin homology (PH) domain, a phosphotyrosine binding (PTB) domain and a leucine zipper, classes of motifs defined in signaling molecules as functional interaction domains with specific targets. The PH domain of APPL shows similarity to those found in GTPase-activating proteins such as oligophrenin-1 and Graf, whereas its PTB domain exhibits homology with CED-6, an adaptor protein that promotes engulfment of apoptotic cells, and IB1, a transactivator of the GLUT2 gene. APPL is highly expressed in skeletal muscle, heart, ovary and pancreas, tissues in which AKT2 mRNA is abundant. APPL interacts with the inactive form of AKT2; moreover, APPL binds to the PI3K catalytic subunit, p110alpha. These data suggest that APPL is an adaptor that may tether inactive AKT2 to p110alpha in the cytoplasm and thereby may expedite recruitment of AKT2 and p110alpha to the cell membrane upon mitogenic stimulation. Furthermore, the APPL gene was mapped to human chromosome 3p14.3-p21.1, where deletions and other rearrangements have often been reported in a variety of tumor types. The identification of APPL may facilitate further analysis of the physiological and oncogenic activities of AKT2.

Amino Acid Sequence↗

PubMed2003

Nutritional enrichment of fresh apple (Royal Gala) by vacuum impregnation.

This study evaluates the use of vacuum impregnation (VI) for developing nutritionally fortified fresh cut apples (Royal Gala). Cut apples were immersed in diluted high fructose corn syrup (20% w/w or 50% w/w) containing calcium or zinc. A vacuum pressure of 50 mmHg was applied for 15 min following atmospheric pressure restoration for 30 min while samples remained in the VI solution. Nutraceutical content and physicochemical properties of the apples immediately after VI were determined. Storability of VI apples at 6 degrees C and 90% relative humidity was also studied based on the color and texture of apples. Results indicated that 15-20% of the Daily Reference Intake of calcium and above 40% of the Daily Reference Intake of zinc could be obtained in 200 g fresh cut apples. VI treatments in 20% w/w high fructose corn syrup solutions had little effects on the physicochemical properties of apples. Storage study showed that VI with zinc significantly improved color stability, and calcium enhanced the firmness of the apples.

Calcium, Dietary↗

PubMed2024

Phased telomere-to-telomere reference genome and pangenome reveal an expansion of resistance genes during apple domestication.

The cultivated apple (Malus domestica Borkh.) is a cross-pollinated perennial fruit tree of great economic importance. Earlier versions of apple reference genomes were unphased, fragmented, and lacked comprehensive insights into the apple's highly heterozygous genome, which impeded advances in genetic studies and breeding programs. In this study, we assembled a haplotype-resolved telomere-to-telomere (T2T) reference genome for the diploid apple cultivar Golden Delicious. Subsequently, we constructed a pangenome based on 12 assemblies from wild and cultivated species to investigate the dynamic changes of functional genes. Our results revealed the gene gain and loss events during apple domestication. Compared with cultivated species, more gene families in wild species were significantly enriched in oxidative phosphorylation, pentose metabolic process, responses to salt, and abscisic acid biosynthesis process. Our analyses also demonstrated a higher prevalence of different types of resistance gene analogs (RGAs) in cultivars than their wild relatives, partially attributed to segmental and tandem duplication events in certain RGAs classes. Structural variations, mainly deletions and insertions, have affected the presence and absence of TIR-NB-ARC-LRR, NB-ARC-LRR, and CC-NB-ARC-LRR genes. Additionally, hybridization/introgression from wild species has also contributed to the expansion of resistance genes in domesticated apples. Our haplotype-resolved T2T genome and pangenome provide important resources for genetic studies of apples, emphasizing the need to study the evolutionary mechanisms of resistance genes in apple breeding.

Malus↗

PubMed2006

Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10.

Anthocyanin concentration is an important determinant of the colour of many fruits. In apple (Malus x domestica), centuries of breeding have produced numerous varieties in which levels of anthocyanin pigment vary widely and change in response to environmental and developmental stimuli. The apple fruit cortex is usually colourless, although germplasm does exist where the cortex is highly pigmented due to the accumulation of either anthocyanins or carotenoids. From studies in a diverse array of plant species, it is apparent that anthocyanin biosynthesis is controlled at the level of transcription. Here we report the transcript levels of the anthocyanin biosynthetic genes in a red-fleshed apple compared with a white-fleshed cultivar. We also describe an apple MYB transcription factor, MdMYB10, that is similar in sequence to known anthocyanin regulators in other species. We further show that this transcription factor can induce anthocyanin accumulation in both heterologous and homologous systems, generating pigmented patches in transient assays in tobacco leaves and highly pigmented apple plants following stable transformation with constitutively expressed MdMYB10. Efficient induction of anthocyanin biosynthesis in transient assays by MdMYB10 was dependent on the co-expression of two distinct bHLH proteins from apple, MdbHLH3 and MdbHLH33. The strong correlation between the expression of MdMYB10 and apple anthocyanin levels during fruit development suggests that this transcription factor is responsible for controlling anthocyanin biosynthesis in apple fruit; in the red-fleshed cultivar and in the skin of other varieties, there is an induction of MdMYB10 expression concurrent with colour formation during development. Characterization of MdMYB10 has implications for the development of new varieties through classical breeding or a biotechnological approach.

Amino Acid Sequence↗

PubMed1980

Allergy to birch pollen and apple, and cross-reactivity of the allergens studied with the RAST.

Apple-pulp allergens are unstable, but fresh material can be used for skin testing. In this study stable allergens, probably of a protein nature, were extracted from apple seed and used in radioallergosorbent tests (RAST). Apple-seed allergens were shown by RAST inhibition to cross-react with birch pollen allergen(s). Cross-reactivity may explain the frequent co-occurrence of birch pollen and apple allergy. Approximately 50% of patients in a group with immediate hypersensitivity to birch pollen were also sensitive to apple as judged by a history of symptoms, skin tests with apple-pulp and apple-seed preparations, and apple-seed RAST.

Adolescent↗

PubMed2004

Effect of tree pollen specific, subcutaneous immunotherapy on the oral allergy syndrome to apple and hazelnut.

BACKGROUND: The efficacy of specific immunotherapy (SIT) in pollen allergy is well established. However, its effect on pollen associated food allergy particularly the oral allergy syndrome (OAS) is not definitely ascertained. OBJECTIVE: The purpose of this controlled prospective study was to investigate whether SIT with tree pollen, mainly birch, has an effect on OAS induced by apple or hazelnut in birch pollen-allergic individuals. METHODS: Twenty-seven birch pollen-allergic subjects with OAS induced by apple or hazelnut underwent open oral provocation tests (OPT) with increasing doses (1 to 128 g) of fresh apple or ground hazelnut 1 year apart. Fifteen of 27 subjects were treated with SIT and 12 were not. Skin-prick test with birch pollen, apple and hazelnut, and specific serum IgE, IgG and IgG4 to rBet v 1, apple and hazelnut were determined. RESULTS: Thirteen of 15 (87%) SIT-treated subjects could eat significantly (P <0.001) more of apple or hazelnut without any symptoms/signs. The average tolerated quantity increased from 12.6 to 32.6 g apple after 1 year in this group. In contrast, only one of 12 (8%) individuals without SIT was able to consume a higher amount without symptoms. On evaluating laboratory parameters, only IgG4 antibodies to rBet v 1 were found to be significantly (P <0.01) increased in the SIT-treated group after 1 year. CONCLUSIONS: The study shows that SIT with extracts containing birch pollen has a positive impact on OAS to apple or hazelnut in birch pollen-allergic individuals. In spite of this outcome, the amount of apple/hazelnut tolerated is still small. Thus, the effect of SIT on the patients' management of OAS remains limited.

Administration, Cutaneous↗

PubMed2006

GIPC is recruited by APPL to peripheral TrkA endosomes and regulates TrkA trafficking and signaling.

GIPC is a PDZ protein located on peripheral endosomes that binds to the juxtamembrane region of the TrkA nerve growth factor (NGF) receptor and has been implicated in NGF signaling. We establish here that endogenous GIPC binds to the C terminus of APPL, a Rab5 binding protein, which is a marker for signaling endosomes. When PC12(615) cells are treated with either NGF or antibody agonists to activate TrkA, GIPC and APPL translocate from the cytoplasm and bind to incoming, endocytic vesicles carrying TrkA concentrated at the tips of the cell processes. GIPC, but not APPL, dissociates from these peripheral endosomes prior to or during their trafficking from the cell periphery to the juxtanuclear region, where they acquire EEA1. GIPC's interaction with APPL is essential for recruitment of GIPC to peripheral endosomes and for TrkA signaling, because a GIPC PDZ domain mutant that cannot bind APPL or APPL knockdown with small interfering RNA inhibits NGF-induced GIPC recruitment, mitogen-activated protein kinase activation, and neurite outgrowth. GIPC is also required for efficient endocytosis and trafficking of TrkA because depletion of GIPC slows down endocytosis and trafficking of TrkA and APPL to the early EEA1 endosomes in the juxtanuclear region. We conclude that GIPC, following its recruitment to TrkA by APPL, plays a key role in TrkA trafficking and signaling from endosomes.

Adaptor Proteins, Signal Transducing↗

PubMed2004

Irradiation disinfestation of apple maggot (Diptera: Tephritidae) in hypoxic and low-temperature storage.

Apple maggot, Rhagoletis pomonella (Walsh), is a quarantine pest of apples, Malus domestica Borkhausen, and pears, Pyrus communis L., shipped from much of the United States and Canada. As such, these fruits shipped from infested areas to uninfested areas must undergo a quarantine disinfestation treatment. The objective of this research was to develop irradiation quarantine treatments against apple maggot considering that fruit hosts may be stored under hypoxic or cold conditions when they are irradiated. Hypoxia increased from 30.5 to 35.7 Gy (17%) the estimated dose to achieve 99% prevention of the full pupal stage from irradiated third instars in apples compared with ambient atmospheres. However, 50 Gy completely prevented the full pupa in 22,360 and 15,530 third instars, respectively, irradiated in apples in ambient and hypoxic atmospheres. There was no difference in development to the full pupal stage in apple maggot third instars held at 1 or 24 degrees C when irradiated with 20 Gy. Because the maximum dose measured when 50 Gy was sought was 57 Gy, the latter should be the dose recommended for quarantine disinfestation of host fruits of the apple maggot. Apples and pears tolerate much higher doses.

Animals↗

PubMed2002

Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.

An antibacterial treatment consisting of 1.5% lactic acid plus 1.5% hydrogen peroxide at 40 degrees C for 15 min was effective in reducing foodborne bacterial pathogens on raw apples. However, the effects of this treatment on an apple's sensory characteristics and the extent of consumers' willingness to use the treatment at home were not known. This study was undertaken to determine the sensory acceptability and chemical characteristics (pH, soluble solids, and total acidity) of apples subjected to the sanitizing treatment and to obtain information on consumers' purchase behavior, apple handling and consumption practices, and willingness to use an antibacterial treatment. Untrained consumers (n = 80) evaluated the appearance, color, aroma, flavor, texture, and overall appeal of untreated (control) and treated Red Delicious apples that had been stored at 5 degrees C for 0, 6, and 10 days. Panelists used a nine-point hedonic scale (1 = "dislike extremely"; 5 = "neither like nor dislike"; 9 = "like extremely") to evaluate sensory acceptability. Treatment and storage had no significant effect on the appearance, color, or aroma of the samples. Flavor ratings ranged from 6.2 ("like slightly") to 7.0 ("like moderately"). There was no significant difference among any of the control and treated apples stored for 0 days or among those stored for 6 days. Although apples stored for 10 days received the lowest ratings (6.2 to 6.3), they still had an acceptable flavor (6, "like slightly"), and panelists could not perceive differences between the control samples and the treated samples on day 10. The same trends were noted in texture ratings and in overall liking ratings. Treatment and storage had a minimal effect on pH (range, 3.96 to 4.02), soluble solids (range, 11.8 to 12.9 degrees Brix), and total acidity (range, 0.20 to 0.23% malic acid), which are important for apple flavor. Many consumers (87%) were concerned about fruit safety, and 53.2% were willing to try an antibacterial treatment at home. However, 74% would not be willing to use it if a 15-min heating-and-soaking step were required. Implementation of the treatment may be more feasible in the packinghouse than in the home.

Consumer Behavior↗

PubMed2004

Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.

Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone was evaluated. A five-strain mixture of E. coli O157:H7 or a five-serovar mixture of Salmonella was inoculated (7 log CFU/ml) into apple cider and orange juice. Ozone (0.9 g/h) was pumped into juices maintained at 4 degrees C, ambient temperature (approximately 20 degrees C), and 50 degrees C for up to 240 min, depending on organism, juice, and treatment temperature. Samples were withdrawn, diluted in 0.1% peptone water, and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on tryptic soy agar (TSA), sorbitol MacConkey agar, hemorrhagic coli agar, and modified eosin methylene blue agar; recovery of Salmonella was compared on TSA, bismuth sulfite agar, and xylose lysine tergitol 4 (XLT4) agar. After treatment at 50 degrees C, E. coli O157:H7 populations were undetectable (limit of 1.0 log CFU/ml; a minimum 6.0-log CFU/ml reduction) after 45 min in apple cider and 75 min in orange juice. At 50 degrees C, Salmonella was reduced by 4.8 log CFU/ml (apple cider) and was undetectable in orange juice after 15 min. E. coli O157:H7 at 4 degrees C was reduced by 4.8 log CFU/ml in apple cider and by 5.4 log CFU/ml in orange juice. Salmonella was reduced by 4.5 log CFU/ml (apple cider) and 4.2 log CFU/ml (orange juice) at 4 degrees C. Treatment at ambient temperature resulted in population reductions of less than 5.0 log CFU/ml. Recovery of E. coli O157:H7 and Salmonella on selective media was substantially lower than recovery on TSA, indicating development of sublethal injury. Ozone treatment of apple cider and orange juice at 4 degrees C or in combination with mild heating (50 degrees C) may provide an alternative to thermal pasteurization for reduction of E. coli O157:H7 and Salmonella in apple cider and orange juice.

Beverages↗

PubMed2004

Optimization of a fluorescence sandwich enzyme-linked immunosorbent assay for detection of Escherichia coli O157:H7 in apple juice.

Sandwich enzyme-linked immunosorbent assay, especially when coupled with biosensor technology, is a simple methodology that can rapidly screen juices for Escherichia coli O157:H7 contamination. However, sampling directly from apple juice and ciders has been postulated to reduce immunoassay sensitivity. In fluorescence sandwich enzyme-linked immunosorbent assays using commercially available polyclonal or monoclonal antibodies, sampling pasteurized apple juice spiked with E. coli O157:H7 compared to spiked phosphate-buffered saline shifted the range of detection. The spiked apple juice range of detection was 10(4) to 10(6) CFU/ml, whereas that for spiked phosphate-buffered saline was 10(6) to 10(8) CFU/ml, representing a hundredfold difference in sensitivity. Apple juice also increased background fluorescence intensity (P < 0.001) while reducing the net fluorescence intensity per CFU (P < 0.001). The addition of the polymer polyvinylpyrrolidone to apple juice significantly improved assay performance by increasing sensitivity and net fluorescence intensity per CFU and by reducing background fluorescence. Adjusting pH of apple juice from 3.9 to 7.4 improved assay performance but not to the degree seen with phosphate-buffered saline or polyvinylpyrrolidone-treated apple juice samples. The apple juice polyphenol, epicatechin, reduced net fluorescence intensity in a concentration-dependent manner, a change that was reversed by polyvinylpyrrolidone. Taken all together, these results suggest that polyvinylpyrrolidone can improve detection of O157:H7 in juices by reducing the effect of polyphenols on fluorescence sandwich enzyme-linked immunosorbent assay performance.

Antibodies, Bacterial↗

PubMed2006

Potential sources of microbial contamination in unpasteurized apple cider.

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and microbiologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

Animals↗

PubMed2006

Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate.

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, has been isolated from spoiled acidic juices and is considered to be one of the important target microorganisms in quality control of acidic canned foods. Combined high pressure and heat treatment showed an effectiveness to control A. acidoterrestris spores. However, the effectiveness of the combined treatment may change upon the apple juice concentration. Therefore, the objective of this study was to evaluate different levels of apple juice concentrate for reduction of Alicyclobacillus spores by high pressure and heat. Spores of A. acidoterrestris were inoculated into three different concentrations of apple juice (17.5, 35, and 70 degrees Brix), and subjected to three high-pressure treatments (207, 414, and 621 MPa) at four different temperatures (22, 45, 71, and 90 degrees C). High-pressure treatment (207, 414, and 621 MPa) at 22degrees C did not reduce the level of spores regardless of the apple juice concentration (P > 0.05). In diluted apple juice (17.5 degrees Brix), the combined treatment of high pressure and heat resulted in spore reductions of about 2 log at 45 degrees C, and more than 5 log at higher temperatures (71 and 90 degrees C) in a high-pressure and temperature-dependent manner. For apple juice with a higher concentration (30 degrees Brix), high-pressure treatment showed no effect at 45 degrees C but resulted in about 2 and 4 log reduction at 71 and 90 degrees C, respectively. However, for apple juice concentrate (70 degrees Brix), treatment with heat or high pressure alone, or their combinations showed no inactivation against spores of A. acidoterrestris. It is likely that differences in the water availability explain the greater resistance of spores to high-pressure inactivation in the juice concentrates than in diluted juices. Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration.

Beverages↗