壳聚糖涂膜黄瓜保鲜效果

选用壳聚糖作保鲜剂,配成浓度为0.5%、1.0%、1.5%、2.0%的溶液分别对黄瓜进行30秒和60秒涂膜处理,室温下袋装贮藏,研究壳聚糖涂膜黄瓜保鲜效果.结果表明:1.0%的壳聚糖涂膜黄瓜60秒保鲜效果较好,室温下贮藏可延长黄瓜的货架期.     

壳聚糖涂膜黄瓜保鲜效果

选用壳聚糖作保鲜剂，配成浓度为0.5%、1.0%、1.5%、2.0%的溶液分别对黄瓜进行30秒和60秒涂膜处理，室温下袋装贮藏，研究壳聚糖涂膜黄瓜保鲜效果。结果表明：1.0%的壳聚糖涂膜黄瓜60秒保鲜效果较好，室温下贮藏可延长黄瓜的货架期。     

早春自然温度下灵芝不同出芝方式对比研究

分别对灵芝的4种出芝方式即菌袋不撕脱不刺孔(对照),不刺孔覆沙、刺孔覆沙以及刺孔覆土(泥炭土)进行研究.结果表明:采用菌袋刺孔然后覆沙或覆土栽培的出芝方式能有效降低华南早春自然气温变化的影响,使出芝期和收芝期提早5d左右,子实体产量提高22%以上.刺孔覆土促进芝蕾萌发的原因可能与增加培养料的通气性有关.覆沙出芝方式部分菌袋出现青霉污染,而泥炭土未出现污染.对菌袋刺孔而不是撕脱,可以方便弹粉前取出菌袋清洗,再集中收集孢子粉.     

珍珠番茄采后分级刺孔加工生产线的研制

介绍一套自主开发的全新的珍珠番茄采后分级刺孔加工生产线,分析其设计要点、主要技术性能和工作原理.     

NAA种子期处理对黄瓜种子萌发与幼苗生长的影响

用不同浓度的α-萘乙酸（NAA）200mg/L、400mg/L、600mg/L处理黄瓜种子12小时,以蒸馏水为对照,进行恒温催芽及幼苗培养,观察其对黄瓜种子萌发及幼苗生长的影响,结果表明：NAA处理对黄瓜种子的萌发与幼苗生长有明显的促进作用,发芽率、发芽势、壮苗指数和G值均比对照高,且随着处理浓度的增加各项指标呈现先上升后下降的趋势,其中400mg/L处理对黄瓜种子萌发及幼苗生长的促进作用最明显,为本实验筛选的最佳浓度.     

紫色辣椒与黄瓜、芥菜混合泡制中某些品质指标的变化

为了检测紫色辣椒新品种在加工过程中的品质,以绿色辣椒为对照,分别与黄瓜、芥菜等配料进行6个处理组合的泡制试验,测定各处理卤汁的pH值变化及各组份的原花青素、VC、硝酸盐、亚硝酸盐含量.结果表明:各处理卤汁pH先降低后趋向稳定;各组份间原花青素、VC含量达(极)显著差异;硝酸盐含量随泡制时间持续下降,亚硝酸盐先升高,后下降.具有紫色辣椒组份的处理,其pH略大于绿色辣椒;其辣椒、黄瓜及芥菜的原花青素、VC含量都高于绿色辣椒,而硝态氮和亚硝酸盐含量均低于绿色辣椒.具有紫色辣椒组份的处理,其黄瓜或芥菜的营养品质及风味有了一定改善.     

芽孢杆菌B1对黄瓜枯萎病菌的拮抗作用

黄瓜枯萎病是一种严重危害黄瓜的土传性真菌病害,且防治困难.为了筛选出对黄瓜枯萎病菌防治效果较好的生物制剂,从新乡市牧野菜区蔬菜种植区黄瓜根际土壤筛选、分离经温室内消毒土壤处理选育出一株杆菌B1,通过对该菌的形态特征的观察和一系列的生理生化鉴定实验,鉴定属于芽孢杆菌.经室内平板对峙实验发现其对黄瓜枯萎病致病菌有很强的拮抗作用,抑制强度与其发酵滤液浓度呈显著正相关.苗期盆栽实验表明该生防菌株对黄瓜枯萎病菌的防效达70.10%,具有潜在的应用价值.     

京白梨果实软化特性与贮藏保鲜技术研究进展

对京白梨果实后熟软化机理、采收期确定、低温气调贮藏、臭氧处理、辐射处理、涂被剂防腐剂涂油处理以及1-MCP处理等贮藏保鲜技术的研究进展进行了综述,并从果实贮藏特性、产地贮藏条件和基因工程等方面提出了研究展望.     

VC对黄瓜种子发芽及幼苗生长的影响

对豫黄瓜2号种子进行5个不同浓度的VC溶液浸种处理,结果表明:不同处理对黄瓜种子的发芽率,发芽势和发芽指数影响不明显,但对其幼苗生长的影响较大;其中,浓度为40mgl/,80mg/l的处理对子叶面积的增大,下胚轴的缩短等有明显的效果.     

抗CMV病毒外壳蛋白CP基因导入黄瓜的研究

将CMV-CP基因经农杆菌感染介导转化黄瓜子叶,将CMV-CP基因导入黄瓜细胞,在含有卡那霉素和羧卡青霉素的MS培养基上诱导子叶分化,获得一批转化处理的黄瓜再生苗,分化率为23%左右,转基因黄瓜试管苗移栽在蔬菜种植土沙有机质为541的混合土中,其移栽成活率可达56%;委托省农科院品种引进中心进行转基因黄瓜再生植株对CMV的抗性接种试验结果表明7号株系为高抗,2、4号株系为中抗.     

贮藏方式对小白菜硝酸盐、亚硝酸盐含量的影响

不同贮藏方式对小白菜中硝酸盐、亚硝酸盐的含量变化会产生影响。研究结果表明,小白菜样品在不同的贮藏方式下硝酸盐含量为保鲜!冷冻!腌制;亚硝酸盐的含量在保鲜和冷冻处理下变化不明显;腌制贮藏初期亚硝酸盐含量逐渐升高,在第9天出现"亚硝峰",其峰值远远高于保鲜和冷冻贮藏,但随着腌制时间的延长亚硝酸盐含量迅速下降;小白菜在腌制情况下其亚硝酸盐的含量最高,在腌制当天其硝酸盐含量变化不大,而亚硝酸盐含量明显增高。     

食前处理及存放时间对蔬菜亚硝酸盐含量的影响

研究了几种食前处理方法以及存放时间对蔬菜中亚硝酸盐含量的影响.结果显示：（1）5‰白醋浸泡30min、1‰食盐水浸泡30 min、4‰洗洁精浸泡30 min能有效降低大白菜中亚硝酸盐的含量.大白菜的亚硝酸盐含量在6 h、12 h内不断上升.冰箱4℃条件下存放能够有效抑制亚硝酸盐含量的增加;（2）蔬菜随着放置时间的延长,其亚硝酸盐含量呈上升趋势,小白菜和黄瓜中的亚硝酸盐含量分别在存放30 h,24 h和18 h后达到最高.     

包纸处理对南果梨冷藏时生化变化的影响

研究了南果梨经保鲜纸包装后冷藏时果皮和果肉的蛋白质含量及多酚乳化酶同工酶的变化．结果表明：南果梨在冷藏中，果皮的蛋白质含量始终高于果肉，果皮的蛋白质含量至下降趋势；2月份多酚乳化酶同工酶谱带共有六条，其Rf值分别为：0．032，0．063，0．094，0．212，0．263，0．425，果肉的多酚乳化酶同工酶谱带明显少于果皮，保鲜纸处理后的南果梨在贮减时果皮多酚乳化酶同工酶谱带少于对照．     

Phenolic compounds participating in mulberry juice sediment formation during storage

The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.     

供应链库存管理存在的问题与对策

库存在供应链中的首要作用是满足客户的随机需求;库存费用是构成供应链成本的主体;库存是供应链驱动中的重要因素之一。本文介绍了供应链中库存管理的内容及原供应链中库存管理及现在比较流行的VMI管理模式所存在的问题,并提出了新的库存管理对策。     

不同采收期对梅县金柚鲜果和贮藏果实品质的影响

本文研究了不同采收期对梅县金柚鲜果贮藏、果实品质方面及其动态变化过程的差异。结果表明,无论鲜食或贮藏,过早采收的柚果品质差,而适当延迟采收的果实才能表现出沙田柚品种固有的优良品质,梅州地区梅县金柚的最佳采收期应是11月上旬即立冬前后,采收指标以可溶性固形物含量达到13.0％为宜,本文还初步探讨了贮藏过程中种子含水量变化与果肉汁胞枯水的关系。     

不同品种花生种子萌发中蛋白质的研究

花生种子白沙新l号和白沙新4号是杂交选育而成的高产新品种。白沙新1号和白沙新4号的秋植种子活力和蛋白质总含量均高于其母本汕油27。春植花生种子活力下降较快,但其蛋白质含量仍高于秋植花生种子。胚轴中可溶性蛋白质以白沙新4号最高,白沙新1号居中,而汕油27含量最低;胚轴中结构蛋白质的含量和种类随萌发时间的增加而增加,而子叶中贮藏蛋白质的含量和种类则相反。     

Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork

Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied, and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation, total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.     

Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork

INTRODUCTION The meat industry is facing consumer demandsfor high, predictable, and consistent meat quality.One of the major problems is the change in exuda-tion, colour, and firmness that characterize meatquality. High incidence of pale, soft and exudative(PSE) pork cause poor technological quality, driploss, and shrinkage during storage as well as unat-tractive visual appearance for consumers. PSE porkalso causes an economic impact on the industrybecause of product dehydration d…     

Use of near-infrared spectroscopy and least-squares support vector machine to determine quality change of tomato juice

Near-infrared (NIR) transmittance spectroscopy combined with least-squares support vector machine (LS-SVM) was investigated to study the quality change of tomato juice during the storage. A total of 100 tomato juice samples were used. The spectrum of each tomato juice was collected twice: the first measurement was taken when the tomato juice was fresh and had not undergone any changes, and the second measurement was taken after a month. Principal component analysis (PCA) was used to examine a potential capability of separating juice before and after the storage. The soluble solid content (SSC) and pH of the juice samples were determined. The results show that changes in certain compounds between tomato juice before and after the storage period were obvious. An excellent precision was achieved by LS-SVM model compared with discriminant partial least-squares (DPLS), soft independent modeling of class analogy (SIMCA), and discriminant analysis (DA) models, with 100% of a total accuracy. It can be found that N1R spectroscopy coupled with LS-SVM, DPLS, SIMCA, and DA can be used to control the quality change of tomato juice during the storage.