Researchers from University of Bologna in Italy investigate how light reflection affects nutrient composition in nectarines. Reflective mulches have been laid down between the rows in the orchard.
(Photo: C. Andreotti)
Researchers from University of Bologna in Italy investigate how light reflection affects nutrient composition in nectarines. Reflective mulches have been laid down between the rows in the orchard.
(Photo: C. Andreotti)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: D. Konopacka)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: D. Konopacka)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: K. Jesionkowska)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: K. Jesionkowska)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: K. Jesionkowska)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: K. Jesionkowska)
Polish consumers are testing osmo-convectively dried sour cherries and raisins with and without added cereals.
(Photo: K. Jesionkowska)
Preparation of apple slices for treatment with browning inhibitor.
(Photo: Ronan Gormley)
Constantino Valero (Universidad Politécnica de Madrid) and Sébastien Lurol (CTIFL, France) measure the content of soluble solids in peach, which is used to validate the non-destructive measurements carried out.
(Photo: Christian Larrigaudière)
Apple wedges processed by sous vide (low temperature pasteurisation). This method conserves important quality attributes such as flavour and vitamins.
(Photo: Ronan Gormley)
Barriquand Steriflow Retort for sous vide processing of apple wedges. In sous vide processing, vacuum packed samples are pasteurised at low temperatures, which preserves flavour, vitamins and other quality attributes well. (Photo: Ronan Gormley)
Samples of apple purée with added prebiotics are ready for sensory tests.
(Photo: Ronan Gormley)
The texture of apple purée is being analysed.
(Photo: Ronan Gormley)
‘Elstar’ apple trees with too large crop loads the year before gave no return bloom.
(Photo: M. Meland)
‘Elstar’ apple tree thinned to 2 apples per trunk cross-sectional area (TCSA). These trees gave both high quality fruit and annual crop.
(Photo: M. Meland)
Engineer Sigrid Flatland thins flowers on ‘Elstar’ apple trees.
(Photo: M. Meland)
The technical staff, Jostein Ulgenes, Magne Eivind Moe and Rolf Tore Djønne harvest ‘Elstar’ apples from the crop load experiment.
(Photo: M. Meland)
Apple trees of the cultivar ‘Elstar’ have been genetically modified to reduce the content of a compound that may cause apple allergy.
(Photo: M. Andersen)
Development of an allergic reaction after skin prick tests with different apple cultivars.
(Photo: B. Vlieg-Boerstra)
Skin prick tests with different apple cultivars.
(Photo: B. Vlieg-Boerstra)
Skin prick tests with different apple cultivars.
(Photo: B. Vlieg-Boerstra)
For four months, 34 subjects were given a diet high in apples either in the form of clear apple juice, cloudy apple juice, whole apples or dried apple pomace (a waste product from apple juice production) in order to find out which is the most healthy to consume.
(Photo: G. Ravn-Haren)
Sampling of dried fruit prototypes.
(Photo: P. Konopacki)
Test of new dried fruit products.
(Photo: M. Mieszczakowska-Frąc)
New crunchy apple product designed in CELIKO.
(Photo: K. Jesionkowska)
Osmo-convectively dried blackcurrants and sour cherries.
(Photo: D. Konopacka)
Happy employees with their first supply of free fruits.
(Photo: Charlotte Bryant)
