Effects of Simulated Acid Rain on Vitamins A E and C in Strawberry Fragaria vesca

In this study, the effect of acid rains implementation including pH 2-5 was determined on the matured strawberry fruits` levels of A, E, and C vitamins. The acid rains were implemented on the crops in two ways: spraying on upper soil parts and to roots. Vitamin levels of all strawberries were determined by High Performance Liquid Chromatography (HPLC). It was determined that vitamin levels of plants sprayed with simulated acid rains decreased in respect of pH and time when compared with control. Especially, sprayed roots were more affected in respect of vitamin levels than untreated plants

Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.The authors wish to thank the Education and Science Ministry and the European Regional Development Fund (FEDER) for the financial support given throughout the Project AGL2005-05994.García Martínez, EM.; Igual Ramo, M.; Martín-Esparza, M.; Martínez Navarrete, N. (2013). Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology. 6(11):3247-3255. https://doi.org/10.1007/s11947-012-0988-1S32473255611Adams, J. B. (1997). Food additive–additive interactions involving sulphur dioxide and ascorbic and nitrous acids: A review. Food Chemistry, 59(3), 401–409.Akin, E. B., Karabulut, I., & Topcu, A. (2008). Some compositional properties of main Malatya apricot Prunus armeniaca L. varieties. 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