青贮方式对青贮玉米饲料品质及“平凉红牛”育肥效果的影响

青贮方式会影响青贮饲料的品质，进而影响到青贮饲料的饲喂效果。为筛选出青贮效果好，青贮饲料报酬及育肥效益高的玉米青贮方式。基于牛只体况，年龄、体重相近的原则，选取24头12月龄的“平凉红牛”阉牛作为试验对象。随机分为2组，每组12头，对照组饲喂窖贮青贮玉米+精饲料，试验组饲喂裹包青贮玉米+精饲料，共饲喂90 d，比较裹包青贮玉米和窖贮青贮玉米感官品质、营养品质及其育肥效果和经济效益。结果表明:不同青贮方式下，全株玉米感官品质无差异，但全株玉米裹包青贮组干物质、粗蛋白、淀粉、中性洗涤纤维、酸性洗涤纤维、钙和磷含量均显著高于窖贮青贮组(P < 0.05)；饲喂裹包青贮+精饲料组的“平凉红牛”平均日增重较窖贮青贮+精饲料组高7.14%，每头牛日纯利润比窖贮青贮+精饲料高3.24元。综上所述，裹包青贮方式可有效保存饲料原料养分，且饲喂效果明显。     

超级早稻结实期遭遇高温时喷施抗逆剂的缓解效果

以“安抗1号”和“有机钙博士”两种抗逆剂为材料,以喷清水为对照,在自然高温下进行水稻田间试验,测定剑叶生理指标、水稻产量和稻米品质指标,研究超级早稻灌浆结实期遭遇高温喷施抗逆剂的缓解效果。结果表明：高温发生时,喷施“安抗1号”（T2）和“有机钙博士”（T3）4d后,与喷清水（T1）相比,超级早稻剑叶抗氧化酶活性极显著（P＜0.01）增加,其中SOD活性分别增加17.10%、12.37%,POD活性分别增加13.54%、15.01%,CAT活性分别增加133.86%、87.46%;叶片渗透调节物含量极显著（P＜0.01）增加,其中可溶性蛋白含量分别增加33.58%、34.38%,可溶性糖含量分别增加23.74%,17.30%;MDA含量极显著（P＜0.01）降低28.34%、26.53%。喷施抗逆剂22d后,超级早稻剑叶SPAD衰减率T2、T3处理显著低于T1（P＜0.05）,分别降低3.40个百分点和4.24个百分点;T2、T3处理比T1剑叶SOD活性显著（P＜0.05）增加;POD活性差异不显著;CAT活性和可溶性糖含量均极显著（P＜0.01）增加;可溶性蛋白含量显著（P＜0.05）增加;MDA含量极显著（P＜0.01）降低。喷施抗逆剂处理显著（P＜0.05）提高结实率5.7个百分点,增产11.87%～13.77%。说明高温发生时,喷施抗逆剂能有效缓解高温对超级早稻灌浆结实的危害,改善超级早稻稻米的外观品质及加工品质。     

玉米秸秆与废弃白菜的混合青贮品质及产沼气能力分析

为实现干玉米秸秆(dried maize straw,DMS)的长时间保质贮存,利用青贮原理将DMS与废弃白菜(cabbage waste,CW)连续混贮90 d,设置DMS单贮组和6个不同质量比例(DMS:CW=29:19、27:21、25:23、23:25、21:27和19:29)混贮组,间隔30 d分析其贮存品质,筛选适宜贮存条件,并考察秸秆贮存前后的微观结构变化和产沼气潜力。结果表明,与单贮组相比,6个混贮组的p H值均显著下降(P0.05),乳酸含量显著升高(P0.05),混贮品质优于单贮。6个混贮组贮存30 d时的p H值均为最低,乳酸含量最高,感官评价均为优级,30 d后p H值有所上升,乳酸含量急剧下降,60d时的木质素含量显著降低(P0.05),综纤维素含量显著升高(P0.05)。随着CW比例增加,混贮组p H值逐渐减小,乳酸含量逐渐增加,MEⅤ组(DMS:CW=21:27)p H值最低,乳酸含量最高,能使DMS连续贮存60 d不变质。扫描电镜结果显示,青贮发酵使干秸秆原先致密复杂的木质纤维结构开始瓦解,青贮秸秆表面有很多裂缝和孔洞,与微生物或酶的可接触面积增加。沼气发酵试验表明,MEⅤ组混贮秸秆的累积产气量略高于未贮存干秸秆,且累积甲烷产量提高了61.67%,是未贮存干秸秆的1.6倍。Modified Gompertz模型显示混贮秸秆的甲烷生成速率增加,产甲烷能力提高。总之,当DMS∶CW质量比为21∶27(含水率为73%)时DMS能连续保质贮存2月,且贮存后秸秆的甲烷产量明显提升。     

不同生育期调亏灌溉对温室梨枣品质的影响

为探明调亏灌溉对温室梨枣品质的影响,2005－2007年以日光温室7年生矮化密植梨枣树为试材进行试验,试验期间设置充分供水处理（即对照T1）,萌芽展叶期（Ⅰ期）轻度或中度亏水处理（T2）,及开花座果期（Ⅱ期）、果实膨大期（Ⅲ期）和果实成熟期（Ⅳ期）中度亏水处理（即T3、T4和T5）。结果表明：不同生育期亏水处理对梨枣品质的影响差异明显;与对照相比,3 a间Ⅰ期、Ⅱ期亏水处理对梨枣单果质量、含水率影响较小（P＞0.05）,梨枣硬度提高13.7%～15.8%,有机酸、坏果率分别下降14.2%～18.8%和21.0%～25.0%,且均达显著水平（P＜0.05）,可溶性固形物、糖酸比分别提高22.1%～24.4%和47.8%～60.0%,达极显著水平（P＜0.01）,同时使成熟期提前10～12 d;Ⅲ期亏水处理使梨枣果实硬度、着色度、Vc、可溶性固形物及糖酸比依次提高22.3%、41.9%、27.0%、38.1%和53.5%,Ⅳ期亏水处理依次提高22.7%、42.3%、37.4%、27.1%和98.7%,两期均达极显著水平（P＜0.01）,Ⅲ期、Ⅳ期亏水处理使有机酸显著降低（P＜0.05）,并大幅降低坏果率（P＜0.01）,成熟期提前15～20 d,但同时使单果质量、果实含水率降低,且Ⅲ期亏水处理差异显著（P＜0.05）;各生育期亏水处理对梨枣品质的改善程度依次为：Ⅳ期＞Ⅲ期＞Ⅱ期≈Ⅰ期。综合考虑亏水处理对梨枣品质各项指标影响,果实成熟期中度亏水处理对品质改善效果最佳,具有重要推广价值。     

添加初花期骆驼刺改善苜蓿青贮品质

为改善苜蓿的发酵品质,软化初花期骆驼刺的刺状花梗,确定二者的适宜混贮比例。采用初花期骆驼刺、紫花苜蓿及其二者不同比例混合料为青贮原料,共5个处理,青贮90 d后,通过分析青贮前、后的化学成分、乳酸菌和酵母菌数量变化;鉴定青贮饲料感官品质和发酵品质,研究骆驼刺与苜蓿混合青贮对青贮品质的影响。结果表明,2种豆科牧草混合后,干物质、可溶性碳水化合物含量、乳酸菌数量和酵母菌数量较苜蓿显著提高(P0.05);青贮90 d后的所有青贮饲料,乳酸菌数量明显上升,酵母菌数量明显下降;混贮饲料的pH值、氨态氮/总氮、乙酸、丙酸、丁酸、戊酸和甲醇、乙醇、丙醇含量显著低于苜蓿青贮(P0.05或P0.01),乳酸含量显著高于苜蓿青贮(P0.01);混贮饲料的乙酸、丙酸含量显著高于骆驼刺(P0.01),混贮饲料有氧稳定性好,感官品质优良。骆驼刺占混贮料的30%及以上时,均能改善苜蓿青贮品质。研究结果为骆驼刺资源开发利用,寻找无添加剂高水分苜蓿青贮方法提供理论依据。     

腐殖酸肥料射频真空干燥特性

为研究腐殖酸肥料射频真空干燥特性及品质,该研究探讨了不同极板间距（160、165 mm）、不同初始湿基含水率（10%、15%、20%）下腐殖酸肥料的升温速率和加热均匀性,在此基础上进行射频真空干燥试验,并以热风干燥试验为对照,采用Weibull函数拟合腐殖酸肥料射频真空干燥特性曲线,对比射频真空干燥与热风干燥对腐殖酸肥料颜色、总氮、总磷、总钾及有机质的影响。结果表明：真空度为0.085 MPa,极板间距为160 mm、初始湿基含水率为15%时,干燥速率和升温速率较快,加热均匀性较好;升温曲线在53 ℃出现拐点,53 ℃前升温较快,53 ℃后升温较慢;除含水率为20%的物料外,极板间距对加热均匀性影响不显著（P > 0.05）,但初始湿基含水率对其有显著影响（P<0.05）;射频真空干燥所需时间较热风干燥缩短约208 min,射频真空干燥可显著提高干燥速率（P<0.05）;Weibull函数能较好的拟合腐殖酸肥料射频真空干燥过程,尺度参数和形状参数随极板间距的减小而减小,随初始湿基含水率的增加呈先减小后增大的趋势;水分有效扩散系数,随极板间距的减小而增大,随初始湿基含水率的增加,呈先增大后减小的趋势;极板间距与初始湿基含水率总体上对腐殖酸肥料的色泽高度L*、红绿值a*、蓝黄值b*、总氮、总磷、总钾、有机质无显著影响（P>0.05）;65 ℃热风干燥后样品的色差值显著高于射频真空干燥（P<0.05）,总氮和有机质含量显著低于射频真空干燥（P<0.05）。在设置的试验条件下,腐殖酸肥料的较佳干燥参数为真空度0.085 MPa、极板间距160 mm、初始湿基含水率15%。研究结果可为腐殖酸肥料射频真空干燥应用提供参考。     

不同处理对高含水率奶牛粪便好氧堆肥的影响

针对奶牛养殖场粪便含水率高,堆肥处理成本高的特点,采用以干燥玉米秸秆为调理剂,在较高初始含水率条件下（70%～80%）,进行了强制通风堆肥槽和翻转式堆肥仓的对比试验,并且探讨了晾晒脱水作为预处理对堆肥效果的影响。结果表明,各处理堆体升温迅速,且均在50℃以上维持8～12d,满足堆肥无害化的卫生标准（GB7959—1987）要求。至堆肥结束时,各处理含水率均降至40%以下,C/N均降至20以下,WSOC均低于16g·kg-1,NH4＋-N含量均低于0.4g·kg-1;除采用堆肥槽在初始含水率为65%下堆肥NH4＋-N/NO3--N〉3尚未腐熟完全外,其他处理NH4＋-N/NO3--N均小于0.5,腐熟情况较好;所有处理的GI均大于50%,其中采用堆肥槽在较高初始含水率堆肥和晾晒预处理后堆肥GI已达80%,基本消除了植物毒性。采用较为开放的堆肥槽时,以玉米秸秆作调理剂,在较高的初始含水率条件下堆肥效果更好;以晾晒脱水作为预处理后堆肥,可减少所需调理剂的用量,节约了堆肥的成本。     

超高压处理对卤制鹅胗灭菌保鲜与品质的影响

为了揭示超高压处理对卤制鹅胗灭菌保鲜与品质的影响,以100、200、300、400、500、600 MPa的压力对卤制鹅胗进行处理,保压15 min,以未经高压处理的样品为对照,室温(20±5)℃存放至第1、5、9 天测定样品的菌落总数、大肠杆菌及沙门氏菌等微生物指标,同时对样品的pH值、嫩度、色差等理化指标以及感官指标进行分析。结果表明：400 MPa以上压力保压15 min可以有效抑制大肠杆菌和沙门氏菌的生长;200～500 MPa处理对pH值的影响不显著（P＞0.05）,在9 d存放期中,pH值整体呈下降趋势,鹅胗样品中心点pH值高于边缘部位;超高压处理对嫩度没有显著影响（P＞0.05）;超高压处理对表面色差有显著影响（P＜0.05）。从感官上分析,高压处理对卤制鹅胗的口感、气味及质地等感官品质影响不显著。超高压处理不仅具有较好的杀菌效果,而且最大限度地保证了卤制鹅胗的品质。     

碳氮比对干黄秸秆贮存过程及后续甲烷产量的影响

采取一定技术手段实现秸秆的有效贮存,是保证秸秆沼气工程全年稳定运行的前提。干黄秸秆因其处于可溶性碳源与氮源双重缺乏状态,对贮存过程会有一定影响。该文以干黄玉米秸秆为原料,通过补充可溶性碳源（蔗糖）与蛋白氮源（豆粕）调节秸秆初始C/N比后,分析其对秸秆湿贮存过程及后续甲烷产量的影响。当原料初始C/N比分别为30:1、25:1和20:1时。经60 d湿贮存试验结果表明,与仅添加蔗糖处理组相比,对贮存过程的pH值和干物质损失无显著影响（P>0.05）,但有效降低了半纤维素含量,乳酸产量分别提高了19.0%、22.2% 和31.7%;通过分析贮存前后的细菌群落多样性,结果表明,可提高秸秆湿贮存过程中有益菌（乳酸菌）的相对丰度,腐败菌（梭菌属）的相对丰度降至0%;对湿贮存前后原料进行产甲烷潜力测试,结果表明,与贮存前相比,累积甲烷产量分别提高3.9%、6.1%和10.8%。综上所述,通过补充可溶性碳源与蛋白氮源调节干黄秸秆C/N比,可改善干黄秸秆湿贮存过程的品质、稳定性和生物可降解性,并有效提高后续甲烷产量。研究结果可为秸秆沼气工程的贮存环节提供技术支撑。     

肉大鸡颗粒饲料的吸湿解吸平衡模型

为了研究成品饲料的吸湿解吸平衡规律,用GAB模型及其含温度变量的改良模型（mGAB, modified GAB）拟合静态法获得的肉大鸡颗粒料在15、25、35和45℃环境下,在11%至97%平衡相对湿度（即水活度0.11～0.97）范围内的吸湿平衡以及11%～75%（即水活度0.11～0.75）范围内的解吸平衡,得到优异的拟合精度。结果表明：随温度上升,饲料的平衡含水率下降,吸湿和解吸之间存在明显的滞后现象。用BET解吸模型计算的15～45℃范围内单层含水率为6.34%～5.39%（干基）,并且随温度升高线性下降。以水活度0.65为安全贮存的临界点,对应于吸湿和解吸过程, 用改良GAB模型估计4个温度点的安全水分（干基）分别为13.09%和14.71%、12.92%和14.33%、12.74%和14.00%、12.56%和13.66%。研究结果为饲料的贮存和冷却过程规律研究提供了参考。     

Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage Temperatures

Phyllo sheets were produced with flour obtained at different extraction rates (53, 58, or 67%), and stored at 4 and 25°C. Physical, chemical, and sensory properties of fresh and stored phyllo were researched. Fresh phyllo samples from wheat flour at 53% extraction rate were thinner (0.4 mm) and had whiter color (L* = 87.6). Textural properties and overall sensory acceptability of phyllo samples significantly decreased (P ≤ 0.01) with increased extraction rates and storage times. At the end of four days, toughness and extensibility decreased from 0.88 N and 10.9 mm to 0.65 N and 6.7 mm at 4°C and to 0.45 N and 5.6 mm at 25°C. The 53% extraction rate was more suitable for producing phyllo. The shelf life of phyllo samples for preparing borek was determined four days at 4°C and two days at 25°C according to acid contents and sensory properties.     

电子束辐照对素鸡杀菌效果及品质特性影响的研究

以素鸡为试验对象,研究电子束辐照对素鸡杀菌效果及其营养品质和感官品质的影响。结果表明,电子束辐照对素鸡的杀菌效果显著,D10=0．48kGy;8．8kGy以下电子束辐照对素鸡蛋白质、脂肪、脂肪酸、氨基酸的影响在5％水平上差异不显著,在水分含量方面差异显著;经8．8kGy电子束辐照处理的素鸡与对照素鸡相比,其感官品质未呈现显著差异。综合考虑,2．4kGy电子束辐照处理可以有效控制素鸡中的细菌而不影响其营养和感官品质,其货架期可达8d;电子束辐照素鸡的最高耐受剂量至少为8．8kGy。     

抗氧化剂对辐照猪肉理化和感官品质的影响

为减少猪肉辐照灭菌后产生的异味和脂肪氧化,研究了叔丁基对苯二酚、虾青素、维生素E、茶多酚4种抗氧化剂对辐照猪肉理化和感官品质的影响。采用2 g/L抗氧化剂浸泡处理,透氧包装,辐照剂量2.6 kGy,冷藏10 d。分析测定辐照猪肉感官品质、过氧化值、硫代巴比妥酸反应物、挥发性物质、抗氧化剂对羟自由基清除能力,筛选出适合猪肉辐照的高效抗氧化剂。结果表明：叔丁基对苯二酚在储藏期可以很好地减轻辐照异味并抑制脂肪氧化,效果优于虾青素、维生素E、茶多酚。叔丁基对苯二酚和维生素E可以有效地降低脂肪辐照后产生的挥发性物质含量。叔丁基对苯二酚（0.5 g/L）对羟自由基的清除率为52.5%,高于其他抗氧化剂,可抑制猪肉辐照过程中羟自由基参与的反应。     

高压静电场处理对红元帅苹果采后品质的影响

该研究利用自制的高压静电场保鲜实验台产生的-50 kV/m和-100 kV/m高压静电场处理红元帅苹果，贮藏过程中每4d测定1次果实呼吸强度、内源乙烯释放量、果实硬度和可溶性固形物含量变化，并在贮藏结束时，对果实品质进行感官评定。实验结果表明：高压静电场处理使红元帅苹果的乙烯释放高峰推迟4 d，乙烯释放高峰值显著低于对照，并且使果实呼吸跃变推迟8 d。高压静电场处理苹果，在20℃条件下贮藏24 d，果实硬度和可溶性固形物含量显著高于对照，果实新鲜程度、脆性、硬度、粉性、甜味和苹果味等感官指标显著比对照好（p<0.01)，表明高压静电场处理对保持红元帅苹果的采后品质具有显著作用。     

Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage

Texture of wheat flour tortillas over 15 days at room temperature was evaluated using an expert sensory panel, consumer panels, subjective rollability test, large deformation rheological methods (i.e., bending, extensibility [1‐D and 2‐D], and puncture tests), and stress relaxation method. Most of the changes in texture occurred during the initial 8 days of storage, while texture of tortillas changed slowly thereafter. Differences in texture between fresh and 1‐day‐old tortillas were detected by many objective rheological methods but not by either sensory panel. The expert sensory panel observed a rapid decrease in tortilla extensibility and an increase in staleness between 1 and 8 days of storage and smaller changes in sensory scores after 8 days of storage. Most objective rheological parameters changed rapidly between 0 and 5 days, and slowly after 5 days of storage. Significant correlations and factor analysis reveal that changes occurring in flour tortillas during staling are estimated better by subjective rollability, sensory evaluation (expert and consumer panels), and 2‐dimensional extensibility test than by other methods. Hence, some rheological methods are useful to estimate sensory properties of flour tortillas.     

新疆喀什甜石榴采后生理与贮藏保鲜技术

论文研究了喀什甜石榴采后生理,并用6种处理探讨了贮藏保鲜技术。对不同处理的石榴,贮期测定了可溶性固形物含量、还原糖含量、可滴定酸含量、抗坏血酸含量。以鲜切石榴皮为材料,测定了单宁含量、抗坏血酸氧化酶活性、过氧化物酶活性,并对不同保藏期石榴果皮褐变指数﹑商品果率进行了测定。结果表明,喀什甜石榴采后用质量分数为4.5% 的TBZ（噻苯咪唑）粉剂用量5 g/m3熏蒸1.5 h,然后用厚度为0.02 mm的塑料袋单果包装,在温度为(2±1)℃、相对湿度为85%～90%的冷库中贮藏120 d,商品果率90%以上,贮后果皮色泽鲜艳,酸甜适口,具有较高的商品价值。     

Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce

Fresh-cut iceberg lettuce dipped in either 5 or 47 degrees C water for 2 min was packaged in modified atmosphere film bags and then exposed to 0, 0.5, 1, or 2 kGy gamma-radiation. Dipping cut lettuce in 47 degrees C water for 2 min prior to irradiation reduced antioxidant and phenolic accumulations induced by irradiation. Irradiation at 2 kGy increased cellular leakage and sogginess of cut lettuce dipped in both temperatures. Samples irradiated at 0.5 and 1 kGy had similar firmness and vitamin C and antioxidant contents as the controls after 14 and 21 days of storage except 1 kGy samples dipped at 47 degrees C had lower antioxidant contents than controls at 14 days of storage. Lettuce dipped at 47 degrees C and irradiated at 0.5 and 1 kGy had better overall visual quality and less tissue browning than corresponding irradiated samples dipped at 5 degrees C. These results suggest lettuce treated with warm water and irradiated at 0.5 or 1 kGy had the best sensory quality without significant loss in texture, vitamin C, or total antioxidants.     

Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets

The biogenic amine (BA) content of vacuum-packed filleted rainbow trout (Oncorhynchus mykiss) inoculated or not with two different Lactobacillus strains, individually or in combination, was monitored during refrigerated storage for 20 days and related to respective bacteriological and sensory changes occurring during the same period. Eight amines, namely putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, histamine, spermine, and spermidine, were determined, whereas agmatine was not detected in any of the samples. In all cases, BA concentration was higher (P < or = 0.05) in the controls compared to all inoculated treatments, whereas the trend with regard to the bacterial populations (Enterobacteriaceae, pseudomonads, and H2S-producing bacteria) and the off-odor scores was similar. Inoculation with Lactobacillus sakei CECT 4808 showed the best preservative effect among inoculated treatments. Concentrations of putrescine and cadaverine, the main BAs formed, correlated well with both spoilage bacterial counts and off-odor scores and can be useful indicators of shelf life. Spermine and spermidine contents decreased during storage, while levels of the other determined BAs remained below 10 mg/kg even after sensory rejection.     

Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product

Ethanol was quantified in canned salmon produced from whole fish showing different stages of decomposition due to storage at 1 and 14 degrees C for up to 3 and 16 days, respectively. Ethanol incidence in the canned salmon was correlated to results from skin aerobic plate counts and sensory evaluations of the whole fish and with sensory evaluations of the canned product. Panelists rejected whole salmon after 3 and 12 days of storage at 14 and 1 degrees C, respectively. Skin aerobic plate counts reached 4.8 log CFU/cm2 when fish were rejected, regardless of storage temperature. Panelists rejected canned salmon produced with fish stored for a maximum of 2 and 16 days at 14 and 1 degrees C, respectively. Ethanol concentrations in the cans produced with fish stored at 14 degrees C correlated well with sensory evaluation results; however, ethanol concentrations in the cans produced with salmon stored at 1 degrees C did not agree with sensory results. A correlation could not be established between ethanol concentration in the canned product and microbial content of whole salmon.     

Carbohydrate and acid contents of Gala apples and Bartlett pears from regular and controlled atmosphere storage.

Gala apples and Bartlett pears were harvested over two crop seasons at different maturities and growing sources then stored in refrigerated storage alone and in controlled atmosphere storage (1% O(2) plus 1% CO(2) or 2% O(2) plus 3% CO(2)). Before and after storage of 45 or 90 days, the juice from the fruit was examined for carbohydrate and acid compositions and contents. For Gala apples, the type and length of storage had no significant effect on juice carbohydrate and acid contents and compositions, whereas the time of harvest greatly influenced both parameters. Storage atmosphere did not affect the carbohydrate and acid contents and compositions of Bartlett pear juice; however, the source of the fruit and subsequent amount of ripening did appear to significantly cause changes in the same parameters. The carbohydrate and acid compositions and contents of Gala apple juice were within the compositional range for worldwide apple juice. Bartlett pear juice contained significantly greater concentrations of citric acid than shown in previously published studies.