低温贮藏下新铁炮百合鳞茎的内源激素含量变化

以新铁炮百合为试材,研究了鳞茎顶芽和中部鳞片在4℃、8℃、12℃贮藏下处理0周、2周、3周、4周、5周、6周的内源激素含量变化。研究结果表明,鳞茎顶芽和中部鳞片内的ABA、IAA含量总体呈先下降后上升的趋势,其含量在冷藏第5周后都呈迅速上升趋势;而GA3、ZR的含量总体呈先上升后下降再上升的变化,但出现峰值的时间存在差异。GA3/ABA、IAA/ABA、ZR/ABA比值均在冷藏第5周时达到最大值,且表现出在不同贮藏温度下,12℃8℃4℃的差异。综合看来,低温处理第5周,内源激素含量及其各激素的比值之间都发生了明显变化。     

东方百合鳞茎更新发育的碳同化物积累与分配

本文通过测量不同发育时期的碳水化合物含量来研究东方百合“Sorbonne”的碳代谢。东方百合鳞茎中的淀粉含量自下种后迅速下降,可溶性总糖和蔗糖含量在内层鳞片中于盛花期前逐渐增加,随后呈下降趋势。用扫描电镜观察到鳞片细胞中明显的淀粉颗粒,并随鳞茎的发育充满整个细胞腔。14C示踪技术分析表明,含苞期的14C-同化物分配以地上部为主,集中在花苞部位;花后期的14C-同化物分配以地下鳞茎为主,其中下位叶标记处理的鳞茎分配量占植株总14C的比例达85.8%,证实了植株的光合产物在花后期主要供应鳞茎发育膨大所需。     

ClO2处理对兰州百合低温贮藏的防腐保鲜效果

为了探索食用百合鳞茎采后耐久保鲜方法,以兰州百合鳞茎为试材,研究了ClO2处理对百合鳞茎在（-3±1）℃贮藏温度下的防腐保鲜效果。结果表明：不同浓度ClO2熏蒸处理1?h均能降低百合贮藏期间的腐烂指数,其中6?mg/L 浓度ClO2处理时腐烂指数最低,该处理也降低了百合贮藏期间的呼吸强度,抑制了贮藏期间可滴定酸和丙二醛含量的升高、维生素C含量的降低和贮藏后期可溶性糖含量的降低,保证了百合鳞茎贮藏期间的风味品质。ClO2浓度较低或过高时,保鲜效果均有所降低。研究结果认为适宜浓度的ClO2可作为防腐保鲜剂在百合鳞茎的实际贮运中应用。     

不同贮藏方法对板栗糖分含量的影响

对不同贮藏方法中板栗糖类物质的变化以及贮藏效果进行了研究.结果表明,板栗不溶性淀粉含量呈逐渐下降趋势,下降速率以室温散装贮藏最快,室温密装最慢;可溶性淀粉和可溶性总糖含量逐渐增加,室温散装增加趋势最明显,而室温密装则先减少然后缓慢增加.不同糖分含量变化结果表明,还原糖含量在砂藏和冷藏过程中逐渐增加,在室温贮藏过程中则缓慢下降,砂藏板栗还原糖含量增加最快、含量最高;果糖和蔗糖含量的变化趋势是缓慢增加,增加最明显的是室温散装板栗,而室温密装板栗呈下降趋势.板栗保鲜效果表明,砂藏、冷藏和室温密装都能起到保水作用,保鲜效果以冷藏最好,砂藏次之,室温密装最差.     

榕树叶片分解过程物质与能量动态变化研究

对榕树叶片分解过程中物质与能量动态变化研究结果表明 ,叶片分解过程中干物质量呈下降趋势 ,半分解期的理论值为 10 1d ,且与实测值十分接近。叶片分解过程中C含量前 5个月变化较小 ,随后呈下降趋势 ;N含量升高 ,C/N值下降。分解初期单宁含量迅速下降 ,而分解后期其含量相对稳定 ;随榕树叶片分解可溶性糖含量下降而粗蛋白质含量呈上升趋势 ;分解过程中可溶性糖含量与单宁含量均遵循指数方程变化 (P <0 .0 1)。榕树落叶分解的前 2个月其干物质量热值略下降 ,之后 2个月其干物质量热值开始上升 ,特别是在分解的第 4个月其干物质量热值迅速上升并达最大值 ,之后干物质量热值开始迅速下降。分解的第 1个月去灰分热值略下降 ,第 2个月开始上升 ,至第 4个月达 (半分解期 )最高值 ,之后去灰分热值呈下降趋势。     

土壤镉污染对卷丹百合生长和镉分布的影响

为探究卷丹百合对镉污染的响应,开展不同镉浓度梯度(2.5、3、3.5、4 mg·kg^-1)的盆栽试验,研究了不同浓度镉污染卷丹百合种球萌发、生长速率、生物量积累、生理响应和各器官镉含量的影响,分析了镉分布规律及各器官镉含量与土壤镉浓度的关系。结果表明：(1)C4(4 mg·kg^-1)镉浓度显著降低卷丹百合发芽率、发芽势、生长速率,C2(3 mg·kg^-1)、C3(3.5 mg·kg^-1)镉浓度分别增加了百合鳞茎生物量的13.84%和38.96%。(2)随土壤镉浓度增加,丙二醛(MDA)的含量和超氧化物歧化酶(SOD)活性呈先升后降再升趋势,过氧化氢酶(CAT)和过氧化物酶(POD)活性随镉浓度的增加呈先增后降趋势,C4浓度对SOD、CAT和POD具有抑制作用,对MDA的含量有促进作用。(3)各器官镉含量随土壤镉浓度的增加而增加,同一镉污染下,镉分布规律为地上茎>叶>花>根>鳞茎;与对照相比,各器官镉富集系数均显著下降,地下部转运系数显著上升,而地上部各器官转运系数呈下降趋势。...     

60Co-γ射线辐射对4种百合的诱变效应

为了探究⁶⁰Co-γ射线辐射对百合的诱变效应,以卷丹百合、金百合、湖北百合、岷江百合鳞茎为试验材料,采用不同剂量(0、2、4、6 Gy)⁶⁰Co-γ射线进行辐射处理,统计分析其辐射后的出苗率、性状表现、生理生化指标及变异状况。结果表明,随着辐射剂量的增加,金百合、湖北百合、岷江百合的出苗率、株高、开花率、产量均较对照降低。卷丹百合在辐射剂量为2 Gy时与对照差异不显著;而辐射剂量为4 Gy时,4个百合品种出苗率与对照相比差异显著;辐射剂量达到6 Gy时,鳞茎均未出苗。2 Gy辐射处理对4个百合品种植株的叶绿素含量影响较小,4 Gy处理时叶绿素含量则下降;所有品种超氧物歧化酶(SOD)活性均先升高后降低,丙二醛(MDA)含量均逐渐增强。随着辐射剂量的增加,卷丹百合的可溶性糖含量先升高后降低,其他品种的可溶性糖含量逐渐增加。金百合、湖北百合、岷江百合适宜辐射剂量分别为2~4 Gy、2 Gy、2 Gy,而卷丹百合在本试验中未找到适宜辐射剂量。本研究为百合的辐射育种提供了一定的技术参考。     

辐射百合对其鳞片扦插幼苗耐热生理反应的影响

本文研究了辐射对3种百合鳞茎鳞片扦插幼苗的耐热生理反应。结果表明,经60Coγ辐射后,鳞片扦插苗繁殖系数均下降,各品种的耐辐射能力为:铁炮百合‘White Fox’>铁亚杂交系百合‘Ceb Dazzle’>东方百合系‘Marrero’。‘White Fox’经1.5~2.0Gy剂量、‘Marrero’和‘Ceb Dazzle’经1.5~2.5Gy剂量辐射后,其鳞片扦插幼苗在接受热胁迫后,叶片丙二醛含量、可溶性蛋白含量和游离脯氨酸含量均有所降低,表明百合鳞片经适宜剂量的60Coγ射线辐射后,扦插幼苗能够表现出一定的耐热生理反应。     

光暗条件下蔗糖和大量元素对兰州百合鳞茎生长的影响

为了探究兰州百合试管鳞茎膨大培养基最佳配方和培养条件,解决试管苗移栽成活率低的问题,以兰州百合鳞片诱导形成的小鳞茎为试验材料,研究光暗不同培养条件下蔗糖和大量元素对兰州百合试管鳞茎生长和膨大的影响。在光照(12 h/d光照)和黑暗(24 h/d黑暗)条件下,设置不同质量浓度蔗糖(90 g/L、120 g/L、150 g/L)和不同浓度的大量元素(MS、2MS、3MS)组合处理,培养60 d后测定其鳞茎直径、鲜重、叶长等相关指标。结果表明,蔗糖和大量元素均对兰州百合试管鳞茎生长和膨大有显著的影响,且两者存在显著的交互作用,光照条件下鳞茎生长指数和鳞茎鲜重百分比均大于黑暗条件。根据生产实际,推荐适合兰州百合鳞茎膨大的组合为2MS+蔗糖120 g/L+NAA 0.2 mg/L,培养条件为1 500～2 000 lx下光照12 h/d。     

遮荫对休眠期大樱桃芽呼吸代谢的影响研究

试验研究遮荫处理对休眠期大樱桃花芽、叶芽呼吸代谢的影响结果表明 ,休眠前期大樱桃花芽和叶芽呼吸强度均较弱 ,先期缓慢下降且叶芽降幅低于花芽 ,低温来临后其呼吸强度有较大幅度下降 ,之后变化较小 ;休眠末期其呼吸强度缓慢上升。自然条件下 3条主要呼吸途径变化趋势不同 ,糖酵解途径呈下降趋势 ,三羧酸循环途径始终徘徊在 4 8%左右 ,磷酸戊糖途径则呈明显上升趋势。磷酸戊糖途径不断得到活化 ,推测其增强可能是解除大樱桃休眠的主要原因 ,这与打破种子休眠的研究结果一致。遮荫处理对大樱桃花芽和叶芽呼吸强度的影响趋势类似 ,即 10月 2 4日前其呼吸强度迅速下降 ,之后变化较小。遮荫处理使花芽呼吸强度降幅略大于叶芽 ,且遮荫程度对其影响也大于叶芽。遮荫处理对花芽和叶芽呼吸途径的影响一致 ,与对照相比遮荫处理使糖酵解途径所占比率降低 ,三羧酸循环途径比率略有增加而磷酸戊糖途径比率显著上升 ;2层遮荫处理糖酵解途径降幅和磷酸戊糖途径增幅均大于 1层遮荫处理。遮荫处理使磷酸戊糖途径不断增强 ,表明遮荫处理可能是通过呼吸代谢而促进大樱桃芽休眠的解除。     

Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature

It was established that storage at low temperature (less than 10 degrees C) was required for garlic greening occurring either during processing or in the course of "Laba" garlic preparation while storage at high temperature (higher than 20 degrees C) inhibited its occurrence. However, the reason for this observation is unclear. To obtain insights into a tie connected between storage temperature and garlic greening, it was detected if the gamma-glutamyl transpeptidase (GGT) activity correlated with garlic greening because the activity of this enzyme is very sensitive to storage temperature. Results showed that garlic puree (which was prepared from fresh garlic) turned green upon addition of GGT but the color of garlic puree remained unchanged when either water or heat-treated GGT (which has no activity due to heat treatment) was used, a result giving a positive answer to the above proposal. Subsequently, to further clarify the relationship between the GGT activity and garlic greening, the GGT activity, the degree of garlic greening, and the concentration of total thiosulfinates in garlic bulbs were determined respectively after the garlic bulbs had been stored at 4 degrees C for up to 59 days followed by storage at 35 degrees C for up to 22 days. It was found that cold storage facilitated the GGT activity whereas warm storage inhibited the activity of this enzyme, just like the effect of storage temperature on greening, indicating that the increase of GGT activity could be a direct factor resulting in garlic greening. Consistent with this conclusion, the concentration of total thiosulfinates (the color developers) in garlic purees likewise exhibited a reversible change by moving garlic bulbs from one low storage temperature to a higher one; namely, it increased with increasing storage time during storage at 4 degrees C while decreasing as storage time increased during storage at 35 degrees C. The present study provided direct evidence that the GGT is involved in garlic greening.     

Influence of critical storage temperatures on degradative pathways of pigments in green beans (Phaseolus vulgaris cvs. Perona and boby)

In this work a study of critical storage temperatures on pigment degradation of green beans (Phaseolus vulgaris, cvs. Perona and Boby) was conducted. In this way, green beans kept better quality at 4 degrees C than either 8 or 12 degrees C, maintaining a bright green color and good texture. Nevertheless, temperatures of 4 degrees C induced chilling injury (CI) after eight days of storage, which became evident when the pods were transferred to 20 degrees C. Cold storage temperatures, 12, 8, and 4 degrees C, produced different changes on the green beans chlorophyll profile. Green beans of both cultivars, Perona and Boby, stored at 4 and 12 degrees C showed a continuous degradation of chlorophyll pigments during storage, while samples stored at 8 degrees C showed an increase of chlorophyll content at the first 15 days. Carotenoid pigments also suffered different changes during cold storage. Perona was the green beans cultivar which maintained the higher level of lutein, mainly when samples were stored at the most suitable temperature (8 degrees C).     

Storage life of field-grown garlic bulbs (Allium sativum L.) as influenced by nitrogen and sulfur fertilization

The most important active compound in garlic is alliin. Sulfur (S) fertilization was shown to significantly increase the alliin concentration in garlic cloves, while high nitrogen (N) levels had an adverse effect. The effect of graded N and S application on the storage life of garlic has been paid little attention so far. A bifactorial field trial with 4 levels of N and S was conducted in a randomized block design. At harvest, 40 bulbs per treatment were stored under terms comparable to the storage conditions in average households (20 °C, dry, and dim) for 83 days. Every 3 weeks, samples were analyzed for their alliin and water content. The alliin concentration in peeled garlic cloves increased during storage from on average 9.2 mg g(-1) dry weight at harvest to 21.4 mg g(-1) dry weight after 83 days of storage. S fertilization increased the alliin concentration by a factor of 2.3 from 11.4 mg g(-1) in the control treatment to 26.6 mg g(-1) dry weight at the highest S level of 45 kg ha(-1) after 83 days of storage. N fertilization decreased by a trend of the alliin content. Fertilizer rates had only a minor influence on water losses from bulbs at short-term storage. After 83 days of storage, water losses were by trend lower at higher S levels, and this relationship proved to be significant when no N was applied. Best quality in terms of high alliin contents was obtained during the entire storage time at an S level of at minimum 30 kg ha(-1) S if no N was applied. The results show that the physiological S demand of 15 kg ha(-1) S for optimum yield is lower than the S requirement of 30 kg ha(-1) S for a longer storage life.     

Production system and storage temperature influence grapefruit vitamin C, limonoids, and carotenoids

Concentrations of grapefruit (cv. 'Rio Red'; Citrus paradisi Macf.) bioactives grown under organic and conventional production systems were evaluated after storage at various temperatures. The first experiment was conducted in November 2008 and the second experiment was conducted in February 2011 using commercial production, processing, and packing procedures. The harvested grapefruits were stored at 23 °C (room temperature) or 9 °C for 4 weeks and analyzed for vitamin C, limonoids, and carotenoids at the end of each week using HPLC. Vitamin C levels were higher in organically grown grapefruits (41.8 mg/100 g) compared to conventionally grown grapefruits (39.2 mg/100 g) at 0 days after harvest in the first experiment. However, production system did not significantly affect vitamin C levels in the second experiment. During storage at room temperature, vitamin C degradation losses ranged from 0.5 to 7% for organically produced grapefruits and from 3 to 18% for conventional grapefruits in both experiments. In the first experiment at harvest, organically produced grapefruits had 77% higher (p ≤ 0.05) nomilin than conventionally produced grapefruits, whereas grapefruits grown under the conventional production system had 2-fold higher lycopene levels compared to organic grapefruits. In the second experiment, both β-carotene and lycopene levels were significantly (p ≤ 0.05) higher in conventionally produced grapefruits than in organic grapefruits. Overall, conventional production significantly increased grapefruit carotenoid levels in both experiments. In general, storage temperature (room temperature and 9 °C) had minimal effects on vitamin C degradation but significant effects on the degradation of carotenoids in the first experiment.     

Comparative Proteomic Analysis of Egg White Proteins under Various Storage Temperatures

Although the effect of storage temperature was suggested to be a more important factor than that of storage time on changes in unfertilized egg white proteins, no comprehensive analysis of the thermally induced egg white protein changes was carried out. This study presents a proteomic analysis of the changes in unfertilized egg white proteins after 15 days of storage at 4, 20, and 37 °C. Using two-dimensional electrophoresis followed by MALDI-TOF MS/MS, 32 protein spots representing 8 proteins were identified with significant differences in abundance when stored at different temperatures. An accelerated degradation of ovalbumin, possibly resulting from the reduction of antiprotease, was observed after the storage at higher temperature. In addition, an increase in the formation of ovalbumin complexes and a decrease in lipocalin family proteins were detected with increasing storage temperature, which may indicate a thermally promoted change in chicken eggs. The decrease of clusterin during the high-temperature storage was suggested to be an effective biomarker for egg quality evaluation. These findings will give insight into the effects of storage temperature on changes in unfertilized egg white proteins during storage and provide a better understanding of the thermally induced biochemical changes that may affect the egg deteriorative process.     

Storage stability of ascorbic acid incorporated in edible whey protein films

The stability of ascorbic acid (AA) incorporated in whey protein isolate (WPI) film and the related color changes during storage were studied. No significant loss of AA content was found in any films prepared from pH 2.0 casting solution stored at 30% relative humidity (RH) and 22 °C over 84 days. Total visible color difference (ΔE*(ab)) of all films slowly increased over storage time. The ΔE*(ab) values of pH 3.5 films were significantly higher than those of pH 2.0 films. The stability of AA-WPI films was found to be mainly affected by the pH of the film-forming solution and storage temperature. Oxidative degradation of AA-WPI films followed Arrhenius behavior. Reduction of the casting solution pH to below the pK(a1) (4.04 at 25 °C) of AA effectively maintained AA-WPI storage stability by greatly reducing oxidative degradation, whereas anaerobic and nonenzymatic browning were insignificant. The half-life of pH 2.0 AA-WPI film at 30% RH and 22 °C was 520 days.     

低温贮藏对控制菠萝黑心病和保持品质的影响

为了控制黑心病的发生、保持鲜食菠萝的品质,考察了低温贮藏对主栽品种“巴厘”菠萝黑心病和主要品质指标的影响及其相关机理。将菠萝分别贮藏于(8±1)℃和(12±1)℃,以室温（26～30℃）为对照。与常温贮藏相比,在23 d贮藏期内,2种低温贮藏均显著降低了菠萝黑心病的发病程度,减少了菠萝果实的质量损失,提高了菠萝果实的维生素C（Vc）和可滴定酸（TA）含量,延缓菠萝果实的可溶性固形物（TSS）含量的下降。以(8±1)℃贮藏效果较好。低温贮藏还降低了贮藏期间超氧阴离子（O2－）产生速率,抑制菠萝果实中脂氧合酶（LOX）活性的升高和丙二醛（MDA）的积累。这些结果表明,低温贮藏抑制菠萝黑心病、保持果实品质与降低膜脂过氧化程度及延缓衰老有关。     

Proteomic analysis of temperature-dependent changes in stored UHT milk

Molecular changes in milk proteins during storage of UHT-treated milk have been investigated using two-dimensional electrophoresis (2-DE) coupled to MALDI-TOF mass spectrometry. UHT-treated samples were stored at three different temperatures, 4 °C, 28 °C, and 40 °C, for two months. Three main changes could be observed on 2-DE gels following storage. They were (1) the appearance of diffuse staining regions above the position of the monomeric caseins caused by nondisulfide cross-linking of α and β-caseins; (2) the appearance of additional acidic forms of proteins, predominantly of α(S1)-casein, caused by deamidation; and (3) the appearance of "stacked spots" caused by lactosylation of whey proteins. The extent of the changes increased with increased storage temperature. Mass spectrometric analysis of in-gel tryptic digests showed that the cross-linked proteins were dominated by α(S1)-casein, but a heterogeneous population of cross-linked forms with α(S2)-casein and β-casein was also observed. Tandem MS analysis was used to confirm deamidation of N(129) in α(S1)-casein. MS analysis of the stacked spots revealed lactosylation of 9/15 lysines in β-lactoglobulin and 8/12 lysines in α-lactalbumin. More extensive analysis will be required to confirm the nature of the cross-links and additional deamidation sites in α(S1)-casein as the highly phosphorylated nature of the caseins makes them challenging prospects for MS analysis.     

孕穗抽穗期低温处理对黑龙江省主栽水稻品种结实率的影响

选取黑龙江省4个耐冷性不同的水稻品种,应用人工气候室在水稻孕穗抽穗期进行不同低温强度、不同持续时间(2008年)、不同昼夜变温(2009年)处理的低温试验,通过观测比较水稻结实率,分析主栽品种的耐冷性差异,探索障碍型冷害的温度指标及不同昼夜低温形式对水稻结实率的影响。结果表明,品种间对低温表现出不同的耐冷性,在15℃低温下处理8d,空育131的结实率为87%,表现的耐冷性最强,龙稻3和龙稻7次之,而垦稻12的结实率为61.5%,耐冷性最弱;在4～8d的低温处理下,空育131孕穗抽穗期障碍型冷害发生的温度为15℃,龙稻3和龙稻7为16℃,垦稻12为17℃左右;在日积温(15℃)相同的低温处理下,昼、夜持续15℃低温,即水稻始终处于受害温度下的结实率均值低至74.3%,发生了严重的障碍型冷害;昼夜有温差变化,即部分时段水稻处于非受害温度下的结实率均值在79.5%～82.4%,障碍型冷害程度显著下降。     

Evaluation of the potential of fungal and plant laccases for active-packaging applications

Laccases from Trametes versicolor (TvL), Myceliophthora thermophila (MtL), and Rhus vernicifera (RvL) were investigated with regard to their potential utilization as oxygen scavengers in active packages containing food susceptible to oxidation reactions. The substrate selectivity of the laccases was investigated with a set of 17 reducing substrates, mainly phenolic compounds. The temperature dependence of reactions performed at low temperatures (4-31 °C) was studied. Furthermore, the laccases were subjected to immobilization in a latex/clay matrix and drying procedures performed at temperatures up to 105 °C. The results show that it is possible to immobilize the laccases with retained activity after dispersion coating, drying at 75-105 °C, and subsequent storage of the enzyme-containing films at 4 °C. TvL and, to some extent, MtL were promiscuous with regard to their reducing substrate, in the sense that the difference in activity with the 17 substrates tested was relatively small. RvL, on the other hand, showed high selectivity, primarily toward substrates resembling its natural substrate urushiol. When tested at 7 °C, all three laccases retained >20% of the activity they had at 25 °C, which suggests that it would be possible to utilize the laccases also in refrigerated food packages. Coating and drying resulted in a remaining enzymatic activity ranging from 18 to 53%, depending on the drying conditions used. The results indicate that laccases are useful for active-packaging applications and that the selectivity for reducing substrates is an important characteristic of laccases from different sources.