Abstract: A novel method for isolating DNA from juices and ciders is described. This method is low cost and yield large quantities of highly purified DNA even though one uses a small quantity of juice or cider. A method for determining if a juice or cider is safe to consume and/or the quality of the juice or cider are also described. For these methods, one can perform qPCR on the DNA which can be obtained using the disclosed method or any other prior art method, and comparing the amount of DNA from microorganisms is present in the juice and/or cider to determine the safety and/or quality of the juice and/or cider. These methods work even if the liquid was pasteurized.

Abstract: A novel method for isolating DNA from juices and ciders is described. This method is low cost and yield large quantities of highly purified DNA even though one uses a small quantity of juice or cider. A method for determining if a juice or cider is safe to consume and/or the quality of the juice or cider are also described. For these methods, one can perform qPCR on the DNA which can be obtained using the disclosed method or any other prior art method, and comparing the amount of DNA from microorganisms is present in the juice and/or cider to determine the safety and/or quality of the juice and/or cider. These methods work even if the liquid was pasteurized.

Abstract: A novel method for isolating DNA from juices and ciders is described. This method is low cost and yield large quantities of highly purified DNA even though one uses a small quantity of juice or cider. A method for determining if a juice or cider is safe to consume and/or the quality of the juice or cider are also described. For these methods, one can perform qPCR on the DNA which can be obtained using the disclosed method or any other prior art method, and comparing the amount of DNA from microorganisms is present in the juice and/or cider to determine the safety and/or quality of the juice and/or cider. These methods work even if the liquid was pasteurized.

Abstract: A novel method for isolating DNA from juices and ciders is described. This method is low cost and yield large quantities of highly purified DNA even though one uses a small quantity of juice or cider. A method for determining if a juice or cider is safe to consume and/or the quality of the juice or cider are also described. For these methods, one can perform qPCR on the DNA which can be obtained using the disclosed method or any other prior art method, and comparing the amount of DNA from microorganisms is present in the juice and/or cider to determine the safety and/or quality of the juice and/or cider. These methods work even if the liquid was pasteurized.

Abstract: A method of preserving fruit-bearing cut-limbs from cutting at an orchard to receiving by a remote consumer includes cutting a live, fruit-bearing limb off a fruit tree in an orchard; and bagging the cut limb with perforated film substantially to seal the limb therein substantially continuously from the time of cutting at the orchard to the time of receiving by the remote consumer. After the cutting and before the bagging, the method can include dipping the cut end of the limb in a solution of water substantially continuously from cutting at the orchard to receiving by the remote consumer and/or coating the cut limb including the fruit and leaves thereon using a moisture-retentive agent.

Abstract: A method of preserving fruit-bearing cut-limbs from cutting at an orchard to receiving by a remote consumer includes cutting a live, fruit-bearing limb off a fruit tree in an orchard; and bagging the cut limb with perforated film substantially to seal the limb therein substantially continuously from the time of cutting at the orchard to the time of receiving by the remote consumer. After the cutting and before the bagging, the method can include dipping the cut end of the limb in a solution of water substantially continuously from cutting at the orchard to receiving by the remote consumer and/or coating the cut limb including the fruit and leaves thereon using a moisture-retentive agent.