Nut factors associated with navel orangeworm, Amyelois transitella (Lepidoptera: Pyralidae) damage to pistachio (Pistacia vera) in California (2007-2017) and implication for control
Amyelois transitella is the primary pest of pistachios in California. The first A. transitella outbreak of the twenty-first century occurred in 2007 and a total of five outbreaks occurred between 2007 and 2017 (total insect damage >1%). This study used processor information to identify the nut factors associated with the outbreaks. Processor grade sheets were […]
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, […]
Characterization of phenolic constituents in hazelnut kernels
Hazelnuts contain biologically active phenolic compounds and are widely used for their nutritional value. In this study, the phenolic compounds contained in hazelnuts were isolated from the kernels of Corylus avellana L. and investigated. Spectral analyses revealed two new acetophenone glycosides, characterized as 2′,4′,6′-trihydroxyacetophenone 4′-O-(2-O-β-D-apiosyl)-β-D-glucoside and 2′,4′,6′-trihydroxyacetophenone 4′-O-(2-O-β-D-apiosyl-6-O-α-L-arabinosyl)-β-D-glucoside, and four known compounds. Four high-molecular mass […]
Evaluation of the digestibility and antioxidant activity of protein and lipid after mixing nuts based on in vitro and in vivo models
This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of protein and triacylglycerol compared to single nuts in […]
Composition and Biological Properties of Blanched Skin and Blanch Water Belonging to Three Sicilian Almond Cultivars
The almond industry produces, by bleaching and stripping, two by-products: blanched skin (BS) and blanch water (BW). The aim of this study was to investigate the nutritional and polyphenolic profile, as well as the antioxidant, antimicrobial, antiviral, and potential prebiotic effects of BS and BW from three different Sicilian cultivars. The total phenols and flavonoids […]
Evaluation of biological control agents for the protection of almond pruning wounds against infection by fungal canker pathogens
Fungal canker pathogens of almond initiate infection in trees primarily through pruning wounds. Biological control agents (BCAs) have the potential to provide long-term protection of pruning wounds by colonizing the wound surfaces and underlying tissues. Laboratory and field tests were performed to assess the efficacy of various commercial and experimental BCAs as wound protectants against […]
Quantitative Phosphoproteomic Analysis Reveals Potential Regulatory Mechanisms of Early Fruit Enlargement in Pecan (Carya illinoinensis)
Pecan (Carya illinoinensis) is a popular tree nut. Its fruit development undergoes slow growth, rapid expansion, core hardening, and kernel maturation stages. However, little is known about how pecan initiates fruit development and enlargement after pollination. In this study, we performed the first large-scale identification of potential phosphorylation sites and proteins at early development of […]
Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats
Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not […]
Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations.
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, […]
Influence of Geographical Orchard Location on the Microbiome from the Progeny of a Pecan Controlled Cross.
Carya illinoinensis (Wangenh.) K.Koch production has expanded beyond the native distribution as the genetic diversity of the species, in part, has allowed the trees to grow under broad geographic and climatic ranges. Research in other plant species has demonstrated that the phytobiome enhances their ability to survive and thrive in specific environments and, conversely, is influenced […]