1.

Generalities

Latin name: Malus domestica

Wild Apple

Family: Rosaceae
Subfamily: Pomoideae (Maloideae)
General date: The apple is widespread all over the globe in temperate climate areas.
Tropical is also grown at altitudes of 2000-3000m.

The apple (Malus Domestica) is the main fruit species that can be cultivated in
all areas of the country from the plain to the hilly region. Fresh fruits can be found
available in the market almost all year round, in summer and autumn directly from the orchard, and in winter and spring from storage.
by preserving winter varieties.
Lettuce is the species with great potential for acclimatization to different environmental conditions.
It is cultivated on all continents of the globe, of course, except in very cold areas. The limit
the northern area of distribution of the species in Europe is Norway, and in North America
- Canada. The southern limit of the area crosses through South America (Chile, Argentina), Africa
(Republic of South Africa), Oceania through Australia, New Zealand and extends
approximately up to the 40th parallel. As for altitude, the apple can be cultivated from an altitude of 0m,
the sea level and up to 2000-3000 m in countries in the tropical zone such as Zimbabwe,
Guatemala, Bolivia, Ecuador, etc.

Environmental factors

Lumina:
The speciespomicultureI am demanding regarding light, but the requirements of the apple are lower.
than those from hair, walnut, cherry, etc.
In conditions of insufficient light, the trees grow and yield poorly, and the fruits do not
The color is sufficient and the taste remains deficient.

Under conditions of too strong light, the pulp of the fruits becomes glassy in some varieties.
The beauty of Rome, golden Parmen
Heat
The apple tree grows and bears fruit well in areas where the average annual temperature is 8 -
11°C. The biological threshold from which flower buds start is 8°C, and for opening
the first flowers is 11°C.
The apple is the most frost-resistant species among those cultivated in our country. I can
supports a temperature drop down to -34°C.. Apple blossoms freeze at -1.6°C up to -
2.2°C, iar fructele abia formate la -1.1°C.

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 What
The apple tree has high demands for water, needing 650-700 mm of precipitation.
annual. The optimal water content in the soil is 70-75% of field capacity. A humidity
an atmospheric humidity higher than 70% favors the attack of rust, the most damaging disease of
of the apple.

The main varieties cultivated in Romania

Summer varieties: they have a shelf life of about 2 weeks, they have a fluffy flesh and
they are usually used for the table
[Link] Earliest - matures at the beginning of July, has small, pink-colored fruits.
reddish. The tree is medium in height, productive, and very sensitive to scab.
2. Red Melba - the fruits are large, colored red-purple, the fruits ripen in the first half
in the month of August. The tree is large with sparse crowns and is very productive.
Autumn varieties: They have a storage period of about 1 to 3 months depending on the variety.
used for consumption, obtaining juices and cider. It matures over the course of the month.
September.
Pioneer: medium or large fruits, well colored. The variety has a high resistance to scab.
it matures in the second half of September. The tree is a semi-dwarf early type and
very productive. The fruits have a shelf life of about 2 to 3 months.
2. Ardelean: The fruits are medium-sized, large, slightly asymmetrical, with rust in the form of a mesh.
The ripening period is at the end of September. The tree is medium-sized, early and
foarte productiv.
Winter varieties: They account for the largest share of the assortment. They are harvested from
the end of September and the beginning of October, and it matures during the period
preservation.
1. Jonathan: It has a medium-sized fruit, well-colored, a fine pulp, a balanced taste, and aroma
specific. The tree is medium-sized, very sensitive to powdery mildew, self-fertile, and a good pollinator.

Golden Delicious: is a medium fruit, greenish-yellow at harvest, with a sweet taste and aroma.
It is specific. It is very sensitive to downy mildew. It is early, productive.

The importance of apple culture is due to its nutritional, taste, and therapeutic value.
the prophylactic properties of fruits, their specific technological features, particularities
agrobiological aspects of trees and high economic values.
Apples are one of the basic components of modern nutrition.
of man. They represent almost the only ready-made food in nature that can be
consumed without any additives, either fresh or consumed as juices, compote,
jam, cider, marmalade etc. Due to technological properties, apples constitute a material
first with a high share in the food industry ([Link]).
Thus, from a chemical point of view, apples contain on average: 84.5% water, 14.1%
sugar, 0.2% pectin substances, 0.6% fatty substances, 90 IU vitamin A, 0.02 mg%

2
vitamina B2, 0,1mg% vitamina B1, 7mg% vitamina C, 7 mg% calciu, 10 mg% potasiu cat
in small quantities of aluminum, manganese, sulfur, cobalt, and others.
The therapeutic value of apples lies in their action on the digestive system.
absorbent of toxins and microorganisms at the intestinal level, treatment in
kidney diseases, uric diathesis, arthritis, rheumatism, etc.
Apples positively influence hypertension and reduce levels.
cholesterol, have a beneficial effect in preventing cardiovascular diseases, conditions
respiratory, combating obesity and have anticancer action (A. Gherghi).
The importance of the apple lies in its biological characteristics. The existence of a number
a variety of varieties, with staggered ripening in different seasons and the ability to be stored in good condition
fresh for a long time of winter varieties, ensures the consumption of fresh fruits
almost throughout the year, about 10 months out of 12 in a year. Having a great capacity for
preservation and good handling resistance, the fruits can be easily transported over distances
mari.

3
 2. Chemical composition

Chemical composition (per 100g of edible product)

Protein 0.3 g
Lipids 0.4 g
Carbohydrate 14.5 g
Calcium 7 mg
Phosphorus 10 mg
Fier 0.4 mg
Organic acids 0.16-1.27
Carotene 50 mcg
B1 35 mcg
B2 30 mcg
PP 0.5 mg
C 4.5 mg

4
 3. Industrial processing of apples

3.1. Reception
Reception is carried out at fixed points at the entrance to the processing unit or at
the purchasing points and includes the quantitative and qualitative control of the raw material.
The objectives pursued through qualitative reception are: the degree of freshness; the hygienic condition-
sanitary; consistency of fruits; degree of maturity; exterior appearance, shape, size and
culoarea; gust si aroma; substanta uscata solubila.
The quality control of fruits is carried out through organoleptic examination and analyses of
laboratory using measuring and control devices. The degree of maturity and freshness of
the fruits can be determined visually or by checking the firmness of the texture, using
the maturimeter or penetrometer. The sanitary condition can be determined by methods
rapid microbiological tests for detecting microbial load on the surface of fruits.
Indicators referring to shape, size, color, taste, aroma, and soluble substance are taken into account.
to see the establishment of the destination of fruits for processing in the form of compote, jam, preserve
etc.
3.2. Transport
The transport of fruits to processing units is done in the shortest time from
harvesting, in covered vehicles to protect from the influence of the weather. For the fruits
with sensitive texture (strawberries, blackberries, raspberries, currants, blueberries, grapes, etc.) it is recommended
the use of refrigerated transport means.
During transport, fruits must be protected from shocks or mechanical damage.
The packaging used depends on the texture of the fruits. For fruits with texture
sensitive uses crates of different types, and for fruits with texture shape (large, pears,
The transport is done in large capacity containers.
Overloading packages with fruits is prohibited to avoid damage caused by
the fruit layer will be 10-15 cm below the upper level of the
of the walls of crates or containers. In the same packaging unit, fruits with degree are transported.
of maturity close, to avoid degradations and losses.

3.3. Transport
Temporary storage of fruits until introduction into the processing process
it should be as short as possible or if possible even suppressed.
Fruits are stored in simple, well-ventilated, cool, dry warehouses or in
cold storage facilities.
During storage, fruits undergo a series of physical changes,
biochemical and microbiological depending on the species, variety, quality, and freshness of the fruits,

5
duration and storage temperature, relative humidity of the air, circulation possibility of
air etc.
Among the physical changes that occur during storage, a particularly significant one is...
presents the loss of water through evaporation, which results in a decrease in weight by
superficial dehydration (wrinkling) which gives the fruits an improper appearance, with
unwanted implications on finished products.
The most common biochemical changes during fruit storage are:
the softening of fruit tissues as a result of enzymatic hydrolysis of pectic substances
insoluble
- loss of sugars as a result of their transformation into carbon dioxide and water through
respiration; the transformation of sugar into starch;

the reduction of vitamin content as a result of redox processes.

Biochemical transformations that occur in fruits stored under inappropriate conditions
are: mold, fermentation (alcoholic, butyric, lactic). Both phenomena lead to
substantial depreciation of the quality of the fruits, making them unsuitable for processing
industrial. In the case of using these fruits, losses due to spoilage will increase significantly.
microbiological (bombings). The main factors that determine the intensity of transformations.
Microbiological factors are: temperature and storage duration, quality and maturity stage,
the sanitary and hygienic conditions of packaging and storage.
Maximum duration of temporary storage of fruits intended for processing from
harvesting up to the introduction into the manufacturing process depending on the conditions of
storage.

3.4. General technological operations

The technological process of manufacturing fruit preserves includes the following
main stage:
Sorting I
Washing
Sorting II, calibration
Cleaning
Division
Blocking
Preparation of products
Preparation of the coating liquid (syrup)
Packaging conditioning
Filling
Marking
The closing
Pasteurization
Conditioning of full containers

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Storage
Delivery
Sorting I
Sorting I aims to remove fruits that are unsuitable from a quality perspective.
sanitary (attacked by diseases, altered, moldy, fermented, etc.) and foreign bodies to
avoid contamination of the entire quantity of raw materials, facilities, and washing water.
Washing
Washing fruits removes mineral impurities (dirt, sand, dust)
etc.) some plant debris and a significant part of the microflora. Washing is performed by:
immersion in water basins; sprinkling; bubbling with compressed air; friction.
The type of machine used is determined by the texture and ripeness of the fruits.
For fruits with a soft texture (strawberries, blueberries, etc.), washing machines are used with
The effectiveness of washing depends on the pressure and flow rate of the water, the shape of the nozzles, and the distance.
among jets, the thickness of the fruit layer. The water pressure in showers is recommended to be 1-
1.5 at. This type of machine is also used for rinsing fruits washed with other machines.
For washing fruits with semi-soft and hard texture, washing machines are used with
the ventilator provides care to remove adhering impurities and collect them in the part
lower part of the basin. Continuous removal of impurities from the washing machine basin
ensure proper washing of the fruits and maintain the washing water in a hygienic state
satisfactory.
For washing hard fruits (apples, pears, quinces, etc.) that are heavily loaded with sand and
for the ground it is recommended to use a drum washing machine with brushes.

Sorting II, calibration

At this stage, the sorting involves two distinct operations:

The actual sorting consists of removing unsuitable fruits and
foreign bodies remaining after initial sorting and washing, qualitative classification according to criteria
organoleptic (size, color, ripeness stage, degree of freshness, etc.)
The first operation is carried out manually, concurrently with the inspection, on sorting belts.
To achieve efficient control, roller conveyors are used, which impose
the rotation movement of the fruits. The optimal speed of the sorting belts is about 0.2 m/sec. Of
most of the time, sorting is also performed concurrently with grading the fruits by quality in
function of size, color, firmness, ripeness level etc.
The sizing (calibration) of fruits can be carried out for some species of
fruit with calibration machines of various types (with drum, with vibrating screens, with cables, etc.).
The drum calibrators used for sour cherries and sweet cherries must be protected inside with
spongy rubber to protect the fruits from injuries. Vibrating screens are used for
fruits with weak texture and small dimensions.

Cleaning

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 The process of cleaning the fruits consists of separating and removing the parts.
non-edible or hard to digest (pieces or specimens with mechanical injuries, attacked by
epiphytic bolts, tails, stems, peels, skins etc.). The operation can be performed manually or
by mechanical, thermal, chemical, or combined processes.
a) Manual cleaning is not recommended from a health and hygiene perspective, having a duration
prolonged, which creates conditions for the development of altering microflora on utensils and on
raw material subject to processing. High labor consumption is notable,
low labor productivity, which leads to an increase in the cost price of products
finite.
Mechanical cleaning is carried out with different types of machines, suitable for the intended purpose.
if of the characteristics of fruits subjected to processing.
The removal of stems from cherries and sour cherries is carried out using stem removal machines.
the principle of operation is based on pulling off the tails with the help of some rods
they rotate in the opposite direction. The diameter of the rods and the distance between them are adjusted to
the size of the fruits and the thickness of the stems. After removing the stems, the fruits are subjected to
showering. This type of machine can also be used to separate grape seeds
from the clusters.
To remove the tails including the sepals from strawberries, a machine is used.
similar construction to that intended for sour cherries and sweet cherries. The machine can also be used
for other species of fruits: currants, plums, etc.
The operations for removing seeds and the seed house from fruits are carried out with machines.
different types depending on the species. In order to have satisfactory results, it is necessary that
the fruits should be sorted by size in advance.
The machines for pitting sour cherries, cherries, and plums operate on the principle of
the strapping of fruits with punches. The fruits are arranged in open cells at the
inferior where the seeds are removed. The diameter of the sockets is 15-23 mm for
measures and figures and about 30 mm for plums.
The removal of the pits from peaches is generally done by hand.
The machine for extracting the seed house for apples, pears, and quinces operates concurrently with cutting.
fruits in halves, quarters, or eighths.
c) De-stoning is performed on some species of stone or seed fruits intended for
making compote or jam.
The operation can be performed manually, mechanically, thermally, chemically, or combined.
The thermal peeling of fruits is primarily achieved through:
scalding in water at a temperature of 95-98°C;
the action of superheated steam.
Under the action of heat, protopectin causes the adhesion of the epidermis of the fruits, it
transformation into soluble pectin, air is removed from the intercellular spaces, the volume decreases,
which allows for the easy removal of the skin, which is eliminated by washing. Quick cooling
After peeling, it greatly facilitates the process, while also avoiding softening of the texture.
The decaying under the action of superheated air consists of heat treatment at pressures
cuprinse intre 3,5-7 at. Urmat de o detenta brusca la presiunea atmosferica. Pentru
After the thermal treatment, the fruits are washed under showers. In table no.
29 presents the duration of the heat treatment during peeling depending on species and pressure.
of the steam.

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 Chemical peeling is based on the action of the high temperature of the solution of
sodium hydrolysis on plant tissue, which causes the hydrolysis of the layer beneath
the epidermis, which is generally composed of pectic substances that solubilize in the environment
alkaline and separates from the pulp of the fruits.

Division
Dividing applies only to certain species of fruits and is done mechanically with machines.
adequate in the forms and dimensions imposed by the quality conditions of the finished products.
The chopping of the fruits intended for the production of jam or marmalade is
run concurrently with the removal of seeds and skins in the juicer. In the case of hard fruits
(mirabelle, pear, quince etc.) the fruit bird is carried out after boiling, in order to soften.
texturizing and inactivating enzymes.

Scalding
Some fruits intended for the production of compote, jam, or jelly are subjected to blanching.
Blanching consists of the thermal treatment of fruits in water at a temperature of 90-95°C.
for 2-10 minutes. The duration of blanching the fruits is determined based on the following
main factors: species, degree of maturity, size of portions (degree of grinding) and
the assortments that are to be manufactured.
Through disinfection, the following positive effects are achieved:
inactivation of oxidative enzymes and preservation of initial organoleptic qualities: taste,
aroma, color;
removal of air from tissues, which helps reduce internal pressure in
container during pasteurization, for removing the phenomena of corrosion from the cans
metallic and the protection of vitamin C; r
the reduction of fruit volume through contraction, as a result of protopectin hydrolysis and
partial dissolution of hemicellulose from cell walls;
removal of unwanted taste and smell from some raw materials (green plums, apricots)
green walnuts, etc.
additional washing with positive effects in the removal of fungicide substances and
pesticides used in treatments applied to fruits; reduction of the number of
microorganism which leads to an increase in the effectiveness of pasteurization; color fixation
fruits;
the softening of the texture of fruits, which promotes the operations of chopping and pureeing (in
the case of fruit paste and marmalade);.

The blanching is performed in continuous blanchers or in small batches in duplicate boilers.

After blanching, the fruits are immediately cooled to avoid excessive softening.
of plant tissue and to prevent the development of remaining microorganisms. Cooling
it runs in cold running water up to a temperature of about 300C.

Preparation of products (boiling, concentration)

Boiling and concentrating products (jam, jelly, marmalade, paste, jelly) take
it executes normal atmospheric pressure or in duplicate boilers or in concentrators under
The boiling temperature of these products in duplicate boilers is 1000C and in
vacuum devices of 650C at a vacuum of 600 mm col.

9
 To preserve the integrity of the fruits, it is recommended to boil when making jam.
small batches of a maximum of 100 kg and therefore the use of duplicate boilers. For the products for which
the issue of preserving the total integrity of the fruits is not raised, boiling can be done in
pack 500-1000 kg in vacuum devices.
Vacuum concentration ensures the production of higher quality products under conditions of
increased economic efficiency through:
elimination of the risk of caramelization and thus preserving the specific pleasant color and taste;
maintaining the initial nutritional value and preserving vitamins to a greater extent;
fuel economy as a result of reduced boiling time.
The specifics regarding the production methods for product groups are
presents in the specific technology of products.

Preparation of the coating liquid

The preparation of the syrup for the behavior is done by dissolving sugar in water.
bring to boiling point. Before use, the syrup must be filtered. For the compotes
from low-acid fruits (cherries, peaches, plums, etc.) it is recommended to add acid
citric for reducing pH value and facilitating the pasteurization process. The concentration
the syrup depends on the soluble dry substance of the fruits and is established in
compliance with the current quality standards.
In dietary compotes, the covering liquid is boiled water.
The material used to prepare the coating liquid for computers must be semi-solid.
lack of iron salts, which causes the darkening of the product.

Filling
The dosing of products in containers is very important both from the perspective of
technological as well as the aspect of the finished product. In compote and jam, the solid part
it must be evenly distributed in the liquid mass (syrup) to facilitate transmission
heating during pasteurization and to achieve the appropriate aesthetic appearance of
finished products. During the dosing operation, it is necessary to ensure the removal of air from
container. The presence of air in products intensifies oxidation and destruction processes.
vitamin C. Also, the air in the containers along with the vapors produced during
during pasteurization, they increase the internal pressure exceeding that in the autoclave, and the containers
This loses its tightness, creating conditions for the reinfection of the product during storage.
To remove air, product dosing is done at high temperatures.
the expanded liquid occupies the entire volume of the container, and after cooling, by contracting
a vacuum of 250-300 mm Hg is created in containers.
The dosing of products is done using the following types of installations:
dispensers for solid products; dispensers for liquid products; dispensers for
viscous products.
The dosing of the solid part in the compotes is done at rotating filling tables for
whole small-sized fruits (cherries, sour cherries, gooseberries, etc.) or manually on belts of
to fill.
For dosing covering liquids, level dispensers or
volumetric.
The dispensers for viscous products of the Rafoma type operate on the principle of dosing.
volumetric. This type of dispenser can be used for jam, paste, marmalade, and jelly.

10
 Closure
The closing of the containers represents the technological phase with a decisive role in ensuring
the conservability of products.
After dosing, the containers are immediately closed. The containers are stationed before
closure and pasteurization promote the occurrence of souring without bulging.
Semi-automatic and automatic sealing machines are used to close the boxes.
The closing is done by pressing the rollers against the edge of the lid and the
the borders of the box. The closure control is done by checking the actual joint of the box's fold
after each adjustment and during operation every 60 minutes.
The quality of jar sealing is checked by examining the method of fastening the jars.
the lid. A well-fitted lid should not rotate. After the treatment is performed
the thermal examines the surface of the sealing mass and the printing method on the mouth
the jar. Proper sealing is characterized by visible and uniform printing of the mouth
the jar in sealing mass. Too deep pressing can cause the mass to cut.
and thus the destruction of the sealing. Depending on these factors, the head is adjusted
closing and the pressure spring of the lid, manual closure, the operation will be carried out with
special attention from specialized workers. The essential condition in the case of using this type
the dosing of the product at temperatures of at least 850C for the purpose of elimination
the air from the product and creating the necessary vacuum in the container of 200-250 mm Hg.

Pasteurization
Pasteurization represents the most important phase in the technological process regarding
looks at the shelf life of products. From a bacteriological point of view, pasteurization
defined as thermal treatment applied up to temperatures of 1000°C on products
sealed and closed, in order to ensure long-term preservation. The method of
preservation through pasteurization applies to products with high acidity, that is, pH below 4. In
most fruit preserves fall into this category of products. In some cases
compositions, which have a pH value greater than 4 the applied heat treatment exceeds
temperature of 1000C, being 105-1100C, to ensure the destruction of all
vegetative forms of microorganisms and spores capable of further development.
In order to prevent some understerilization accidents caused by high pH values, it ...
It is recommended to add citric acid in a proportion of 0.1-0.2% in the syrup used for manufacturing.
of the compote.
The correct establishment of pasteurization regimes specific to each product, as well as
the exact application of these is a decisive element for obtaining finished products
corresponding. Any deviation from the established pasteurization regime may have consequences
negative impact on the shelf life and quality of products.
The thermal treatment regimes are established based on the penetration speed of
heat in product (thermal insulation) and heat resistance of microorganisms.
The thermal penetration depends on the following factors:
the dimensions of the container and the material from which it is made;
- starea produsului (lichid, solid, vascos) si raportul solid lichid (la compot si dulceata);
initial temperature of the product.
In order to facilitate thermopenetration, interventions can be made in the production process at the stage
of filling by correctly establishing the proportion between solid and liquid components, such as

11
if the dosing of products at high temperatures of at least 850C. For the same purpose, they will be avoided
stagnation in the technological flow especially after dosing and closing, so that at
the introduction to pasteurization should have a high temperature for the products.
The pasteurization of fruit preserves is done in batch autoclaves. It is recommended.
chlorination of water used in pasteurization and cooling.
The pasteurization regimes for each variety are presented in the instructions.
specific technological features of the products.

Conditioning of full containers

The conditioning of finished products includes a series of technological operations, through which they are
a corresponding commercial aspect is conferred.
The conditioning operations consist of:
unloading of bins; washing and drying of containers;
checking the exterior appearance;
- protection of the outer surface;
- ["palletizing","labeling"]
packaging
palletization of transport packaging.
The unloading of containers from the autoclave baskets is done manually or no longer
mechanic.
Washing of filled containers is done under showers with warm water, and drying in a tunnel with air.
warm.
Sterilized preserves in continuous installations are directly transferred to drying, because
The washing is carried out in the final area at sterilizers. The new types of continuous installations for
sterilizers are also equipped with a drying area.
The inspection of the exterior appearance is done visually on conveyor belts.
Canned preserves are protected on the outer surface with a thin layer of
neutral technical vaseline.
The storage of canned goods is done on pallets, isolated or palletized in stretch film or
in cardboard boxes.
The labeling of washed and dried containers can be done before palletizing or at
delivery, using appropriate vehicles for boxes and jars.
The packaging of the containers is done in wooden crates, cardboard boxes, or in foil.
shrinkable.

Storage
The storage of fruit canned goods is done in clean, dry, well-ventilated warehouses, protected
from frost, at temperatures of up to 200C and relative humidity of the air of up to 80%.
Higher temperatures cause degradation of color, taste, texture, and reduction of
the vitamin content. Low temperatures slow down degradation processes, but in
in case the products freeze, the quality depreciates due to essential changes in
I was consistent. Air humidity especially influences corrosion processes in boxes.
The storage of products is done on pallets after carrying out the operations indicated above.
The pallets with cans are protected with polyethylene film.

Delivery

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 The preserves are delivered palletized or containerized.

3.5. The production of canned apples

Compote
Compotes are preserves of whole or divided fruits in sugar syrup.
packed in airtight and pasteurized containers. In general, compotes are made
from a single species of fruit and bears the name of the fruit from which they come. If in
the mixture of a variety of fruit species in the compote is called
sort

Manufacturing defects
a) Microbiological alteration
The defect can appear in the form of bulging (swelling of the lids and even breaking off.
these) and writing without bombing.
The second form of alteration, also known as flat sour, is more easily identified in jars.
when a whitish sediment appears.
The main cause of microbiological alteration is under-sterilization.
The prevention of this manufacturing accident can be achieved by:
the use of raw materials in fresh and healthy condition;
the adherence to the dosage temperature of the syrup and the application of preheating before
pasteurization when needed; avoiding stagnation in the technological flow, especially
between the dosing, sealing, and pasteurization phases;
ensuring the hermetic seal;
compliance with the pasteurization regime.
b) Chemical bomb
Chemical bomb is the defect that occurs in metal containers as a result of corrosion.
in the presence of oxygen, of the sections of sheet metal with the damaged coating lacquer.
Accident prevention is achieved through:
the correct packaging protected by lacquering; blanching the fruits for removal
air from the tissues; dosing the hot syrup to remove air from the product.
c) Physical Bombay
This defect affects the appearance of the product, without making it inedible.
The prevention of this malfunction is achieved by maintaining the high temperature at
dosing of the syrup and immediate sealing, which ensures the necessary vacuum after pasteurization
minimum 200 mm of Hg.
d) The product concentration below the limit
Deficiency is avoided by:
the verification of the syrup concentration for each batch, calculated based on the dry substance
solubility of fruits; respecting the proportion of fruits in containers.
e) Fruit content below the limit
The defect is avoided by:
the control of the quantity of fruits introduced in the dosing phase into containers; for some fruits with
high air content in tissues (strawberries, apples, etc.) it is recommended to blanch in syrup or
dosage of fruits in vacuum.
f) Crushed or mashed fruits

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This defect gives the products an unpleasant appearance and can be prevented by:
avoid using overripe fruits; comply with thermal regimes for blanching and
pasteurization as well as sufficient cooling according to requirements.
g) Wind fad
The defect can be avoided by:
the use of fruits from the recommended varieties for industrialization, at the stage of maturity
industrial with a well-expressed taste and aroma; correcting acidity in cases when it
impose.
h) The modified color
The change in color in compotes can occur due to:
enzymatic oxidation of fruits; exceeding the thermal regime.
The prevention of this defect occurs through:
avoiding the stagnation of peeled and divided fruits; respecting the blanching regime and
pasteurization; immersing peeled fruits in weak acid solutions.

Gem
Jams are concentrated gelled products made from fresh fruits.
semi-conserved with added sugar, citric acid and pectin, packaged in closed containers
hermetic and pasteurized.
The jams can be made from a single species of fruit and are called
the fruit from origin or from a mixture of fruits and is called "mixed jam".
Jams are made from the following fruits: blueberries, gooseberries, apricots, strawberries, currants, cherries,
fruits, apples, blackberries, peaches, plums, cherries, raspberries and rose petals; assorted jam
it is made from a mixture of two or three fruits (apples, pears, quinces, plums, sea buckthorn) in
the proportions indicated in the recipe.
Raw material.
The making of jam uses fresh fruits of quality I and II, in the stage
of consumer maturity. Fruits from varieties with soluble dry matter are recommended.
raised with well-expressed aroma, pronounced coloration. Preserved fruits can also be used with
sulfur dioxide in the form of pulp.
Preparation of the product
The preparation of the product is the most important phase in the technological process of
the fabric of the gem and includes the following stages:
the composition of the charges; preparation of the pectin solution; boiling; concentration.
The preparation of jam can be done by two methods:
preliminary diffusion of the fruits with sugar, followed by concentration through boiling;
the direct boiling of fruits with sugar or in sugar syrup and the concentration of the product.
The composition of the batches is done by weighing the components of the manufacturing recipe.
The recipe for production is prepared taking into account the specific consumption standards for
raw materials and auxiliary materials and the following characteristics:
soluble dry substance of fruits; soluble dry substance of the finished product; power of
gelification of used pectins and the content of pectic substances in fruits; acidity of fruits.
The calculation of the amount of sugar needed for a specific batch of finished product is
based on the balance of dry substance of the components and the final concentration of the jam
de minim 670R

14
 To homogenize the pectin in the product, it is recommended to add it under
form of solution.
The preparation of the pectinase solution is done by mixing pectin with sugar in
ratio of 10:3 and gradual moistening with water at a temperature of 40-50°C, until obtained
a mixture of semi-fluid consistency.
The prepared pectin solution should be used as soon as possible to avoid
degradation by fermentation or mold.
In addition to sugar, fruits, and pectin, the recipe for making jams also includes acid.
citric. The amount of citric acid added depends on the acidity of the fruits, so that
the product should have a pH between 2.8 - 3.0.
Boiling and concentration
The preparation of jam using the prior diffusion method with sugar is applied in the case of
fruits with a soft texture (strawberries, apples, raspberries, etc.). The ratio of sugar and fruit
The dilution introduced is that indicated by the manufacturing recipe, excluding the sugar used in
preparation of the pectin solution. The diffusion time is 2-6 hours limited depending on the texture
of the fruits, so that fermentation phenomena are avoided.
The boiling and concentration of the fruit mixture with sugar is done in double boilers.
continue to stir. At the end of the boiling, add the pectin solution and citric acid.
dissolve.
The preparation of jam can also be done by boiling the fruits in sugar syrup with
the concentration of 700R, boiling taking place under the conditions described above.
The hard-textured fruits (quince) are boiled until softened, sugar is added and
concentrate until the desired dry substance.
In the case of using sulfited fruits, sulfitation is carried out beforehand by
boiling of fruits with the addition of water. The addition of sugar is not allowed before sulfitation.
of fruits because under the conditions of forming sulfur compounds, the removal of sulfur dioxide
it is heavy.
Through concentration, the following goals are achieved:
evaporation of excess water;
partial inversion of sugar
homogenization of the product;
creating favorable conditions for the formation of the gem.

Manufacturing defects:
a) Non-compliant product
b) The siphoning of the product
c) Caramelization and color modification
d) Zaharisirea
e) The content of sulfur dioxide
f) The interruption
g) Fermentation

The sweetness
Jam represents the product obtained by boiling and concentrating fruits in syrup.
of sugar, packed in airtight and pasteurized containers. The jam is made from a
the only species of fruit and bears the name of the fruit from which it comes.

15
 The jam is made from the following fruits: blueberries, gooseberries, apricots, green apricots, strawberries.
cirese, cirese amare, coacaze, fragi, gutui, mure, nuci verzi, pere, piersici, prune, prune
grapes, cherries, raspberries, rose petals, and carrot.
Raw material
The fruits used in the making of jam must meet extra and quality I standards.
the standards for fresh fruits. It is recommended to choose varieties that meet the following
conditions:
- specific taste and aroma, well expressed;
uniform internal color; firm texture;
soluble dry substance raised.
Preliminary operations
The specific preliminary operations consist of:
strengthening the texture of soft fruits;
the piercing of green fruits (green apricots, green plums) to facilitate the penetration of the syrup
of sugar
- the boiling of fruits with hard texture (quince, green apricots, green plums, etc.).
To strengthen the texture of fruits, immersion in a 0.5 - 1% chloride solution is carried out.
of calcium for 20-30 minutes. For the same purpose, lime water can also be used, which
prepare as follows. Introduce 2-4 kg of quicklime into 100 liters of water, mix until
a homogeneous suspension is obtained and allowed to rest for 2-3 hours. The decanted liquid is
separate in a basin where the fruits are kept for 20-30 minutes. After this treatment,
Before use, the fruits are carefully washed in running water.
The green fruits (apricots, plums) are pierced to facilitate the penetration of the syrup inside.
Blanching hard fruits is applied for the purpose of softening the texture and inactivating enzymes.
oxidative, removal of air from tissues and facilitating the diffusion of sugar in fruits. After
to cool down, the fruits are placed in running water.
Preparing jelly
The preparation of the jam represents the most important phase of the technological process and it
can be achieved through various methods, namely:
preliminary diffusion of fruits with sugar for 4-8 hours followed by concentration of the product
until the final dry substance; diffusion of fruits in concentrated sugar syrup, for 2-8
or care is applied to fruits with a soft texture to avoid crumbling, and to fruits with
texture tare to avoid wrinkling; this phase is followed by the concentration of the product;
boiling fruits in water and concentrating with added sugar; boiling fruits in syrup of
concentrated sugar of about 650R; the discontinuous concentration of the product, which consists of
boiling fruits with sugar or in sugar syrup, applying 2-3 interruptions of 5-10 minutes each
minute, until reaching the final concentration.
The preparation of jam using the recommended methods includes the following steps:
the structure of the arcs;
diffusion with sugar or in syrup (optional);
boiling and concentration;
removal of the foam.
The composition of the batches is done by weighing the components from the manufacturing recipe.
The size of the stings in terms of preserving the integrity of the fruits depends on the species,
the firmness of the meat, the degree of maturity, the method of dividing, etc.
In practice, work is done in small, medium, and large batches as follows:

16
small bags up to 100 kg finished product for fruits with soft texture (strawberries, peaches,
blackberries, raspberries, strawberries etc.

- medium shirts up to 200 kg finished product for fruits with firmer texture and
small dimensions (blueberries, currants, cherries, etc.);
- it produces over 200 kg of finished product for firm-textured and divided fruits
cubes or noodle shapes (rose petals, quinces, pears, gooseberries, etc.).
The formulation of the manufacturing recipe takes into account the following considerations:
fruit content in finished product; specific consumption of raw materials and auxiliary materials;
substanta uscata solubila a fructelor; substanta uscata solubila a produsului finit; aciditatea
fruits.
Calculation of the necessary amount of sugar and glucose for a specific batch of product
the process is based on the balance of dry substance of the components and the final concentration of
minimum 720R refractometric dulcets according to the applicable standard.
Besides sugar and fruits, the manufacturing recipe also includes citric acid, and in some cases
assortments and flavors. The amount of acid added depends on the acidity of the fruits,
so that the pH value of the final product is about 3.
General informational recipe for 100 kg of finished product (jam of at least 720R):
fruits 75kg sugar and glucose equivalent sugar 70 kg citric acid 0.2-0.5 kg
The diffusion of fruits with sugar or in syrup is done according to the indicated proportion in
recipe. The fruits and sugar are layered alternately. In the case of diffusion in syrup,
The fruits are introduced into hot syrup at a temperature of 600C and a concentration of about 750R.
The use of glucose at a rate of up to 30% improves the quality of the finished product.
giving it a translucent appearance.
Boiling and concentration represent the main phase in the manufacturing technology of
In this phase, the partial evaporation of water from the fruits occurs, facilitating...
diffusion of sugar in fruits and partial inversion of added sugar. Boiling time
it must be as short as possible to minimize changes in shape, taste, and color
of the fruits. To accelerate the diffusion of sugar, it is recommended to interrupt boiling time
in 1-2 minutes in 2-3 steps. Adding citric acid in the case of fruit varieties with
rich in pectin substances (quince, plums, strawberries, etc.) is made at the beginning of boiling.
For a good uniformity in the product, it is recommended to add citric acid in the form of
50% solution.
For better preservation of the integrity of the fruits, it is recommended that in the first part of
boilers should use steam at lower pressures (1.5 bar) to achieve boiling
The tape is in the final phase, the pressure must be 2.5 atm.
The final concentration of the product is determined from the increased average sample obtained from
equal quantities of fruit and syrup.
The removal of foam is done in two stages, at the beginning of boiling, and at the finished product.
hot.
The cooling
The cooling of the sweet is done in outdoor basins and appears as a necessity for
the following reasons:
caramelization is avoided; the product is homogenized; diffusion continues and thus is avoided
separation of the fruits by raising them to the surface of the syrup.
The cooling of the jam is done until the temperature reaches 55°C.
Dosage

17
 The dosage of the majority of jams is done manually for
the protection of the integrity of the fruits and to ensure an even distribution of the fruits.
Mechanical dosing can be practiced in the case of rose petal jam.
Manufacturing defects
a) The deseeding of fruits
b) Fruit content below the limit
c) The Zaharisirea
d) Rubbing of fruits
e) Separating the fruits from the syrup
Hard fruits
g) Modified color
Caramelization
i) Gelification
j). Fermentation and mold

Jelly
Jams are concentrated gelled products made from fruit juices with added
sugar, pectin, and citric acid.
Jams are made from a single type of juice and are named after the fruits from which they are made.
provide the used branches.
Jellies are made from strawberry, quince, blackberry, sour cherry, raspberry, sea buckthorn, or grape juices.
Raw material
Fresh or canned fruit juices with sulfur dioxide are used.
The composition of charges
The composition of the batches is executed by weighing the components specified in the recipe.
The calculation of the amount of sugar for a specific batch is done based on the substance.
soluble sugar from the fruit juice used and the concentration of the final product.
The amount of purified pectin with a gelling degree of 100-200 SAG needed for
the production of jellies is 1-2% and adapts depending on the content of substances
fruit juice practice.
Citric acid is added in quantities that ensure the final product has a pH of no more than 3.
General informative recipe for making 100 kg of fruit jelly with substance.
the final output of at least 670R is as follows: fruit juice 5-100R 60 kg sugar 65 kg
pectina1-2 kg acid citric 1 kg

Fruit paste
Fruit paste represents a group of products obtained by concentrating the fruit.
with added sugar, packed in hermetically sealed containers and pasteurized.
Fruit paste is made from a single species of fruit and is called
of this.

The following phases are identical to those described in the fruit pastes.
Manufacturing defects
Caramelization
b) The presence of sand
c) Molding and fermentation

18
 Jam
Jam is the product obtained by concentrating fruit pulp with sugar.
fresh or preserved with sulfur dioxide with or without the addition of citric acid.
Jam is produced in two qualities: superior and mixed.
Superior jam is made from a single species of fruit, namely: blueberries.
agrise, caise, capsuni, cirese, coacaze, coarne, fragi, gutui, macese, mure, mere, piersici,
plum, sour cherry, peaches, raspberries or grapes.
Superior marmalade is made from a mix of fruits containing at least 30% of
the following species: blueberries, gooseberries, apricots, strawberries, cherries, currants, cornelian cherries, wild strawberries, rose hips
peaches, grapes, sour cherries, raspberries, apricots, and 70% of the species of quinces, apples, blackberries, plums.
Mixed marmalade is made from all types of fruits and must contain
at least 2 species of fruits.
The proportion of pears in the jam mixture should not exceed 20%.
the total quantity of fruits.

4. Equipment used for apple processing

Cleaning machine

Technical date:

Capacity: ~ 600 apples per hour

Weight: 30 kg
Power: 0.15 kW
Pressure: 1~230 V
Dimensions: 660 x 300 x 400 mm

19
 Washing machine GEWA2600ECO
Technical Dates

Capacity: 2.9 kW/ 3 x 16 A

Voltage: 3 ~ 400 V/N/PE - 50 Hz
Weight: 300 kg
Capacity for salads: ~ 200 kg/h
Container for leafy vegetables: ~300-400 kg/h
Capacity for root vegetables: ~500-600 kg/h
Volume series: 525 l
Dimensions: 2600 x 1000 x 1550 mm

20
21
 5. Quality control of apples

Fresh apples intended for human consumption as is or for processing must

to be healthy, to reach commercial maturity and to have organoleptic properties
specify for each variety.
Packaging fresh apples intended for sale for consumption
Human, it is done in accordance with STAS 6952/1983, for the purpose of their protection, facilitating
operations of handling, transport, storage, and distribution.
Labeling fresh apples intended for sale for consumption
human, is carried out in accordance with the legal regulations in force and must include in a manner
the following are mandatory:
the name of the product, mentioning the species, variety, and the producing country;
the name/designation and address/headquarters of the manufacturer;
the place of origin of the product;
quality class, calibration;
data collection;
storage and preservation conditions.

The elements of identification and characterization of fresh apples intended for

human consumption as such or for processing must be written in Romanian.
including their presentation in other languages.
Fresh apples are prohibited from being used for human consumption if they are
present in one of the situations below:
a) presents organoleptic signs of alteration, changes in color appearance, consistency,
taste, smell;
b) shows signs of infestation with parasites (eggs, larvae, live or dead adult forms), such as
if there are remnants or signs of their activity;
c) shows signs of contact with rodents;
d) presents a smell and taste foreign to the nature of the product;
e) presents smell, taste or mold spots;
f) contaminants exceeding the limits allowed by the current health standards;
presents foreign bodies beyond the limits allowed by the current hygiene and health standards;
h) do not comply with product standards and technical specifications;
They are not packaged and labeled according to the legal provisions in force;
j) presents negative traits such as:
soft, floury pulp;
woody, fibrous tissues;
flesh with unevenly colored spots, glassy;
smells of grass, foreign, unpleasant, nonspecific to the variety;
- odor pleasant, astringent, fad;
fermented pulp, overcooked;
immature fruits.
The sale or processing of apples that contain residues is prohibited.
pesticide or other substances exceed the maximum levels allowed by regulatory acts in
in force, as follows:

22
a) residues of substances used for plant protection (pesticides), fertilizers or
other products used for soil treatment, protection during storage and for
disinfection of means of transport;
b) residues of substances used for plant protection that are not authorized in
Romania for fruits;
Maximum limits of arsenic and heavy metals in fresh apples intended for
The commercialization and human consumption, expressed in mg/kg of fresh product, are as follows:

As Cd Pb Zn Cu Sn
0.5 0.05 0.5 5.0 - 0.05

6. Properties of apples

23
 Prevent cardiovascular diseases by lowering blood cholesterol, as through
this prevents atherosclerosis with all its unpleasant consequences, especially heart attack
myocardial and cerebrovascular accidents. This effect is due to the dietary fibers that
reduces blood cholesterol. Insoluble fibers bind LDL cholesterol released by the liver in
digestive tract and it can be said that it "sweeps" it out of the body, not allowing reabsorption anymore
it is so harmful, while pectin, the main soluble fiber, reduces the production of LDL-
colesterol la nivelul ficatului. Consumul unui singur mãr mare pe zi este astfel în mãsurã sã
reduce blood cholesterol levels by 8-12%.
Both constipation and diarrhea: they contain dietary fibers that are both soluble and useful in
both soluble and insoluble fibers, necessary in case of constipation.
Preventing colon cancer: due to insoluble dietary fibers that prevent constipation and
protects the sensitive mucosa of the colon from various chemical carcinogens, apples prevent
colon cancer.
It has a strong antioxidant action because it contains many flavonoids and through this
prevent a large number of chronic and degenerative conditions: apples, alongside onions
green tea is one of the most important sources of flavonoids. Apple peels contain quantities
My quercetin, the flavonoid with strong antioxidant action, which amplifies the action.
vitamin C and thus protects against cancer in general. Regarding the intensity of the action
antioxidant, among fruits it ranks second, after cranberry, due to the large amounts of
quercetin, catechin, floridzin, and chlorogenic acid. The antioxidant action of 100 g of peel
the apple corresponds to the antioxidant action of 1500 mg of vitamin C. An interesting study
Research conducted on laboratory animals has shown that quercetin administered alone has no effect.
antioxidant, however the consumption of whole fruits has a strong antioxidant effect.
Consuming only the pulp or juice of an apple has an antioxidant effect that is 10 times lower.
than whole apple, because the compounds responsible for this effect are concentrated in
coajã. Another remarkable aspect is that these active substances with antioxidant role and
the antitumoral properties of apples are very stable over time, the composition of the apples after 200 days from
the grapes being almost the same as those on the day of harvesting. However, their processing, for example in
the sight of obtaining apple juice reduces the antioxidant activity of the fruits by almost
90%, and the enzymes approximately 97%. Therefore, consuming whole apples is in this case
preferable of the juice.

Regular consumption of apples is associated with the lowest risk of cancer, cardiovascular diseases.
vascular, bronchial asthma and diabetes mellitus, compared to other fruits and vegetables (Nutrition
Journal, May 2004). Some studies have also shown that apples significantly inhibit...
39-43%, the increase of liver and colon cancer cells, especially the delicious red variety and
Golden apples. Consuming 3-6 apples a day can prevent breast cancer, according to another
study. Apples improve lung functions and normalize weight. Practically
protection is better the more apples are consumed daily.
Maintain normal blood sugar levels: although apples are sweet fruits, they contain sugars.
very simple, mostly fructose, which is slowly released into the blood after absorption
intestinal, without increasing glycemia.
Reduced risk of urinary calculi formation from oxalates (British Journal of Nutrition):
the daily consumption of 0.5-1 liter of apple, grapefruit, or orange juice alters urinary pH
and no longer allows the formation of oxalate crystals in urine.

24
 Naturally protects against ultraviolet solar radiation: one of the latest studies
Scientific studies have shown that the antioxidant phenols found in the peels of certain apple species are very high.
mult the resistance of human skin to solar ultraviolet radiation, thus protecting against
the inconveniences of hot summer days.
Maintaining lung and pancreas health: a large epidemiological study conducted
in England, Finland and the Netherlands, where those with a minimum consumption of 2 were included in the team
Last week, they showed to the witness group that apple consumption is inversed.
proportional with the incidence of bronchial asthma and type 2 diabetes and is generally
associated with an optimal lung health state.
Prevention of menopause-specific osteoporosis: a flavonoid found only in apples and
phloridzin prevents menopause-associated osteoporosis, due to its action
specific anti-inflammatory and antioxidant.
If the apples have proven to be so extraordinary, they retain pesticides if they were present.
peeling - this can be avoided by cleaning the skins of the fruits, as most of
pesticides are stored in the skin, but this also results in the loss of most dietary fibers and
the flavonoids. The same problem is raised by waxed apples. Even if pesticides are
present in food in very small quantities, they have a strong negative impact on
they compromise, first of all, the functions of the liver, which they overload, but
affects the state of each cell in the body, as well as the quality of the system's activity
nervous. For these reasons, it is very important to consume organically grown apples.

Apples regulate metabolism

Excellent source of fiber, these fruits promote weight loss.
Apples are by far some of the most consumed fruits in Romania. Not all
the world knows, however, what the healing properties of these are. With a high content of
Nutrients, apples regulate metabolism and body weight, whiten teeth and satisfy cravings.
sweet with very few calories. In addition, consumed daily, they prevent cardiovascular diseases.
it lowers blood cholesterol, alleviates bronchial asthma and protects against
colon cancer.

To begin with, it is important to know that apples are an excellent source of fiber, which
helps digestion and promotes weight loss. For this reason, they are highly recommended in
weight loss belts. A recent study published in the British Journal of Nutrition showed that if
eating an apple instead of a chocolate cake, the sugar level in the body will
balances, contributing to the regulation and proper functioning of metabolism.
In the same study, researchers demonstrated that apples, rich in
flavonoid (water-soluble antioxidant) represents one of the three types of food
(along with red wine and pears) which reduce the risk of mortality in the case of coronary diseases and
cardiovascular. Apples have the highest efficiency when it comes to reducing
of cholesterol levels. They contain a fiber called pectin, which is considered to be one
one of the most formidable weapons against cholesterol. Moreover, in apple peels there is
large quantities of quercetin, a flavonoid with strong antioxidant action, which amplifies
the action of vitamin C and thus protects against cancer in general.

25
 Cercetătorii au demonstrat, de asemenea, că merele scad semnificativ, cu 39-43%,
the growth of liver and colon cancer cells, especially the delicious red variety and apples
The antioxidant action of 100 g of apple peel is equivalent to the action
1,500 mg of vitamin C antioxidant. Consuming only the pulp or the juice of the apple has
an antioxidant effect 10 times lower than the whole apple, because of the compounds
the responsible agents for this effect are found in the peel.

Experts have also shown that consuming 3-4 apples per week maintains
the health of the lungs and pancreas. According to British specialists, those who consume
my regulars are not exposed to the risk of urinary stone formation from toxins: daily consumption
0.5-1 liter of apple juice changes urinary pH and prevents the formation of toxic crystals.
in urine. Also, when eaten frequently, these fruits maintain blood sugar levels. Even if
They are sweet fruits, containing simple sugars, especially fructose, which is released slowly.
in the blood after intestinal absorption, without raising blood sugar.

Apples - a natural source of health

Apples are by far the most cultivated and consumed fruits in Romania. Almost in
every Romanian orchard grows at least one apple, its fruits being consumed from autumn
until next spring.
Did the Romanians choose the right fruit to keep them healthy all winter? We will find out soon.
Here is how much good apples that are consumed daily can do.
Beneficial properties of apples
Prevent cardiovascular diseases by lowering cholesterol in the blood, as through
this prevents atherosclerosis with all its unpleasant consequences, especially heart attack
myocardial and cerebrovascular accidents. This effect is due to dietary fibers
that lower blood cholesterol. Insoluble fibers bind LDL cholesterol released by the liver in
digestive tube and it can be said that it "sweeps" it out of the body, no longer allowing reabsorption
It's so harmful, while pectin, the main soluble fiber, reduces the production of LDL.
cholesterol at the liver level. Consuming a single large apple a day is thus able to
reduce blood cholesterol levels by 8-12%.
It prevents both constipation and diarrhea: they contain dietary fibers that are soluble, useful in case.
both soluble and insoluble fiber, necessary in cases of constipation.

Prevent colon cancer: due to insoluble dietary fibers that prevent constipation and
protects the sensitive mucosa of the colon from various chemical carcinogens, apples prevent
colon cancer.
They have a powerful antioxidant action because they contain multiple flavonoids and through this
prevent a large number of chronic and degenerative conditions: apples, alongside onions
Green tea and apple skins are the most important sources of flavonoids. There are quantities in apple peels.
my decvercitina, a flavonoid with strong antioxidant action, which amplifies the action
vitamin C and thus protects against cancer in general. Regarding the intensity of the action
antioxidant, among fruits is in second place, after cranberry, due to the large amounts of
cvercitin, catechin, chlorogenic acid. The antioxidant action of 100 g of peel.
it is equivalent to the antioxidant action of 1500 mg of vitamin C. An interesting study
Studies conducted on laboratory animals showed that quercetin administered alone has no effect.

26
antioxidant, the administration of whole fruits has a strong antioxidant effect.
Consumption of only the pulp or juice of an apple has an antioxidant effect that is 10 times lower.
decapitate the whole apple, as the compounds responsible for this effect are concentrated in
the peel. Another remarkable aspect is that these active substances with antioxidant role and
antitumoral properties of apples are very stable over time, the composition of the apples after 200 days from
the clusters being almost the same as those on the day of harvesting. However, their processing, for example in
the process of obtaining apple juice reduces the antioxidant activity of the fruits by almost
90%, and the enzymes about 97%. Therefore, the consumption of whole apples is in this case
preferably juice.
Regular apple consumption is associated with the lowest risk of cancer, cardiovascular diseases,
vascular, bronchial asthma and diabetes mellitus, compared to other fruits and vegetables (Nutrition
Journal, May 2004). Some studies have also shown that apples significantly inhibit, with
39-43%, the increase in liver and colon cancer cells, especially the delicious red variety and
Golden apples. Consuming 3-6 apples a day can prevent breast cancer, according to another.
studies. Apples improve lung function and normalize weight. Practically
The protection is better the more apples are consumed daily.
Maintaining normal blood sugar levels: although apples are sweet fruits, they contain very sugars.
Simple, mostly fructose, which is released slowly into the blood after intestinal absorption.
will increase the blood sugar

There is a risk of urinary stone formation from oxalates (British Journal of Nutrition):
The daily consumption of 0.5-1 liter of apple, grapefruit, or orange juice alters the pH.
urine and no longer allows the formation of oxalate crystals in urine.
Protects naturally against ultraviolet solar radiation: one of the latest studies
Scientific studies have shown that the antioxidant phenols contained in the skin of certain apple species increase very much.
increases the resistance of human skin to solar ultraviolet radiation, thus protecting it from
the inconveniences of hot summer days.
Maintaining lung and pancreas health: a large epidemiological study conducted in
England, Finland, and the Netherlands, where those with a minimum consumption of 2 apples were included in the lot.
Per week, it has shown in relation to the sample group that apple consumption is inversely proportional.
with the incidence of bronchial asthma and type 2 diabetes and is generally associated with a state
for optimal lung health.
Prevent menopause-specific osteoporosis: a flavonoid found only in apples and called
phloridzin prevents menopause-associated osteoporosis, due to its anti-inflammatory action and
specific antioxidants.
If the apples have proven to be so extraordinary, they retain pesticides if they have been sprayed.
this can be avoided by peeling the fruits, as most pesticides are
deposited in the skin, but this way most of the dietary fibers and flavonoids are lost.
The same problem is raised by waxed apples. Even if pesticides are present in food.
in very small quantities, they have a strong negative impact on health and compromise in
the first line of liver functions that it overloads, but also affects the state of each cell
of the body, as well as the quality of the nervous system's activity. For these reasons, it is very
important sa they consume mine cultivate organic.

27
 7. Bibliografie

1. [Link]
[Link]://[Link]/pomicultura/pomi-fructiferi/marul/63/
3. [Link]

28
4. [Link]
5. [Link]
6. [Link]
[Link]*articleID_314-article
[Link]://[Link]/stire/[Link]
[Link]://[Link]/?page=pgarticole&s=vizualizeaza&id=255
9. [Link]

29