Predicting Size and Length of Apple at Harvest

This study aims to know the time between apple production and marketing to help decision makers for apple products at Washington, in the USA. In order to do so, it needs an application of OLS for a linear and non- linear model for diameter apples and length apple over the years 2010-2013. The diameter or size apple linear model includes DAFB, FB, latitude, mean80, years, and FB. The results indicated that all independent variables are significant and Adj R-squared explains about 75 percent of diameter apple. While the length apple linear model includes DAFB, years, FB, longitude, elevation, latitude, mean120, and mean70.The resulted sate that all independent variables are significant and Adj-R-squares illuminates about 84percent of size apple. Moreover, Actual value and predicted values for linear and nonlinear models are very close. Thus, those models can help farmers make a good decision for apple industry, and achieve to get best size and length for their apple crop.

Analisis Video Comments to Video Views Ratio Youtube Pada 8 Rekomendasi iPhone Terbaik 2021

ABSTRACTThis study focuses on consumer interest in the 8 best iPhone recommendations in 2021. Smartphone products issued by Apple Inc., which include the dimensions of the best iPhone. In this study, the smartphone product is not only seen as a product but also a brand, so that consumer interest becomes important in shaping the smartphone brand image. iPhone is a smartphone product that was first developed by the leader of the Apple Computer company, Steven Paul Jobs. a leader with a name identical to himself. This research uses qualitative research with descriptive research type. This research method is a case study of the best recommended iPhone 8 product in 2021. In collecting data, the researchers conducted an analysis of video comments to video views on youtube. Some of the theories used in this study include the dimensions of the smartphone brand, consumer interest, and several other relevant theories. Based on the results of the analysis, the researchers found that each informant had various perceptions of the dimensions of the smartphone brand as seen from the attributes of Apple products. Differences in perception occur because of differences in experience and background interests, habits, and other things from the informants who play a role in this perception process. Even so, the perception of informants who are iPhone consumers does not necessarily show the image of the iPhone product as a whole, because this study does not aim to generalize consumer perceptions.

The Analysis of Purchase Intention of Processed Apple Products in Shopee

During the current pandemic, almost everything we need, both primary and secondary, we can fulfill from online services. In the era of globalization and the ease of online shopping transactions can lead to consumptive behavior, especially considering the current situation in the corona virus crisis, where consumer behavior has begun to change drastically. This study used Structural Equation Modeling-Partial Least Square (SEM-PLS) analysis with the WarpPLS approach, to predict the magnitude of the relationship among latent variables and between latent variable and its indicator. The dominant variables in the research on the effect of purchase intention of processed apple products at Shopee are trust, online shopping attitudes, subjective norms and purchase intentions. Trust in product purchase intention produces a path coefficient of 0.320 with a confidence interval value [0.160;0.481]. The test results showed that the path coefficient was positive with a high significance level. Online shopping attitude on product purchase intention produces a path coefficient of 0.422 with a confidence interval value [0.261; 0.627], the path coefficient was positive with a high significance level so that this sub hypothesis can be accepted. Subjective norm on product purchase intention produces a path coefficient of 0.250 with a confidence interval value [0.104;0.397], the path coefficient was positive with a high significance level. Purchase intention on purchasing decisions produces a path coefficient of 0.509 with a confidence interval value [0.370; 0.648], the path coefficient was positive with a high significance level.

High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.

Barrier and motivations implementation of safety and halal assurance for apple processed products: A review

Consumers are increasingly critical and require transparency of information related to food quality. As such, the warranties of safety and halal processed apple products are increasing. Therefore, the apple processing industry should implement various systems to obtain product safety and halal certificates. This certification is not only based on the final products, but starts from the procurement of raw materials, production processes, to the distribution with evidence of consistency of implementation. Safety and halal implementation have various obstacles and challenges, especially for micro and small businesses. This article reviews the barrier factors and motivations for the implementation of safety and halal assurances for processed apple products, especially in micro and small businesses. The study results show that the main motivations for apple processing businesses include improving product safety and quality, creating satisfaction and fulfilling consumer demands, improving company image. In addition, the micro and small-scale food industries also face various obstacles, namely human resources, finance and infrastructure. These barriers can be overcome by a commitment to management, effective communication, cost management, education and training, operating procedures, supplier management, and external supports. Research regarding strategies to implement halal and safety guarantees for small-scale apple processing businesses is needed.

Determination of patulin in apple juice by liquid chromatography-electrospray tandem mass spectrometry

Patulin is a mycotoxin produced by several fungi, (Penicillium, Aspergillus, Byssochlamys). The main sources of patulin intake in human diet are apples, apple juice and apple nectar, and for this reason, apple based foods are monitored for the presence of this mycotoxin. Commission Regulation EC No 1881/2006 lays down maximum residue limits (MRLs) of 50 µg/kg in apple juice and cider, 25 µg/kg in solid apple products, and 10 µg/kg in products for infants and young children. In Serbia, maximum permitted amounts of patulin in fruit juices, reconstituted concentrated fruit juices and fruit nectars, as well as in solid apple products, including apple compote and apple puree, intended for direct human consumption are prescribed in the Regulation on maximum concentrations of certain contaminants in foodstuffs. This paper presents the LC-MS/MS method for quantitative determination of patulin in apple juice. Criteria for method validation were taken from Commission Decision 2002/657/EC. Linearity was confirmed in the concentration ranges of 0-100 µg/kg, with the limit of detection (LoD) of 9.85 µg/kg. The performance of the method was successfully verified by participating in a proficiency study.

Using QR Codes as Compensatory Measure for Students with TSI

In the context of new informational and communicative technologies (NTIC), the support for students with specific learning disabilities (TSI) should become increasingly easy to offer and implement. In accordance with the legal provisions of the methodological rules and their objectives, among the compensatory measures that can be offered to students with TSI during the teaching-learning process, is the use of computer / tablet with a software - vocal synthesizer, that turns the reading theme into a listening theme. In this category should also be included a smartphone with an application that allows reading the QR codes and that has the role of interpreting an image and decipher that code. The application can be downloaded from the App Store (for Apple products) or from the Play Store (for Android). Taking into consideration that these codes allow a huge data storage due to the fact that the writing of data is done both vertically and horizontally, their use in the educational process takes on new dimensions. QR codes can be used in the teaching-learning process for students with dyslexia, simply by scanning the code with the mobile. Once generated, this code is applied on the manual or on teaching material for which it was generated and simply by scanning the code with the phone, the students can access the manual or teaching material in audio, video and text formats.

Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques

Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.

Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’.