Apricot-Liqueur Label

A label from a bottle of Apricot-Liqueur by Berry Bros. & Rudd Ltd., 3 James's Street, London, S.W. The label also states "by appointment" and "wine merchants to H.M. the Queen".

Effect of wounds applied to the bases of herbaceous cuttings on the rooting of four Japanese apricot clones (Prunus mume Sieb. et Zucc.) in an intermittent mist system

The Japanese apricot (Prunus mume Sieb. et Zucc.) is a fruit tree of the Rosaceae family which produces very acid and bitter fruits, highly appreciated by Orientals. In Brazil, this species has been studied as a rootstock for peach and nectarine trees, its main advantage being the reduction in plant vigour, which can favour the production of compact trees and orchard cultural treatments. This study was conducted in the Vegetable Production Department of FCAV/UNESP, Jaboticabal Campus, São Paulo State, Brazil, and the objective was to examine the effect of wounding the herbaceous cutting bases on the rooting of four Japanese apricot clones. The clones were obtained from plants under cultivation in the Instituto Agronomico de Campinas, Brazil, and were identified as Clones 02, 05, 10 and 15. The stock plants, obtained through herbaceous cuttings, were maintained under lath house conditions (50% of natural light). Cuttings 12 cm long with 3 to 5 leaves were collected from these clones and prepared. The experiment was carried out in a completely randomised design with 4 repetitions of 20 cuttings per replication, in a factorial 4 x 2 design, the clone factor having 4 levels (Clones 02, 05, 10 and 15) and the wounding factor at 2 levels of incisions into the cutting base (with and without). All the cuttings were treated with 2000 mg.L-1 of IBA for five seconds. Differences between the clones were observed concerning the rooting percentage, dead cuttings, number and length of roots. The incision (wound) at the base of the herbaceous cuttings of the Japanese apricot increased the number of roots and improved the distribution of these in the damaged tissue but the results were not considered sufficiently beneficial to make the treatment worthwhile.

Antibacterial activity of gels with pomegranate, apricot and green tea glycolic extracts

Pomegranate (PGE) and green tea (GTGE) glycolic extracts are being employed in formulations because of their antiseptic and astringent effects. Apricot (AGE) glycolic extract possesses function cooling and antibacterial. The aim was to verify the antibacterial activity of these extracts incorporated in gel base. The antibacterial activity was verified by diffusion in agar method, using cylinder in plate. Plates containing Staphylococcus aureus (ATCC 6538p), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli (ATCC 10536) and Salmonella sp. (ATCC 19196) were incubated at 37°C for 24 hours. After incubation, the results were analysed with a pachymeter, observing the bacterial growth inhibition halo diameter and the statistical significance level was determined. PGE presented activity only against P. aeruginosa; GTGE presented activity against S. aureus, P. aeruginosa and E. coli; and AGE presented activity against P. aeruginosa and Salmonella sp. According to the experimental conditions, it is possible to conclude that GTGE presented the greater growth inhibition halo diameter when compared with other extracts, suggesting higher antibacterial action of this extract.

Mechanical segregation of apricot varieties and their ripeness levels at harvest

Some laboratory tests consisting on quasi-static compression and puncture forces carried out on twelve varieties of apricot during 1990 and 1991 were effective in sorting them. These mechanical properties show a high correlation w i th the ethylene production rate per fruit, so allowing to discriminate between ripeness levels at harvest. In this study it is also demonstrated that puncture seems to be the less variable mechanical test. The values (N/mm) obtained with it show a highly significant correlation with compression resistance and with quasi-static compression damage of the fruits.

Molecular Cloning and Characterization of Apricot Fruit Polyphenol Oxidase

A reverse transcriptase-polymerase chain reaction experiment was done to synthesize a homologous polyphenol oxidase (PPO) probe from apricot (Prunus armeniaca var Bergeron) fruit. This probe was further used to isolate a full-length PPO cDNA, PA-PPO (accession no. AF020786), from an immature-green fruit cDNA library. PA-PPO is 2070 bp long and contains a single open reading frame encoding a PPO precursor peptide of 597 amino acids with a calculated molecular mass of 67.1 kD and an isoelectric point of 6.84. The mature protein has a predicted molecular mass of 56.2 kD and an isoelectric point of 5.84. PA-PPO belongs to a multigene family. The gene is highly expressed in young, immature-green fruit and is turned off early in the ripening process. The ratio of PPO protein to total proteins per fruit apparently remains stable regardless of the stage of development, whereas PPO specific activity peaks at the breaker stage. These results suggest that, in addition to a transcriptional control of PPO expression, other regulation factors such as translational and posttranslational controls also occur.