红花山玉兰组织培养外植体的选择及其消毒方法

为筛选出红花山玉兰组织培养适宜的外植体类型及其消毒方法，为红花山玉兰的无性繁殖提供技术支持，对灭菌时间、外植体类型和取材时间等进行研究。结果表明：茎段和顶芽的存活率分别为40．0％和33．33％，较叶片和叶柄的存活率高，且茎段和顶芽的存活率较叶片的存在显著差异，二者的死亡率均与叶柄和叶片的存在显著差异；茎段和顶芽为适宜的外植体。茎段在6月取材优于12月，且采用0．1％的升汞消毒10 min，其存活率为40．0％；顶芽在6月和12月取材均可，消毒后去除托叶能够有效地降低顶芽的污染率，提高其存活率。最佳消毒组合：先用75％的酒精表面喷洒预处理，再用0．1％的升汞消毒10 min，之后去除顶芽的托叶。该方法污染率和死亡率低，存活率最高，依次分别为6．67％、7．78％和85．55％，且芽启动率高。     

SPF鸡饲料高压蒸汽灭菌条件研究

本试验在121℃条件下,采用不同灭菌时间对不同包装规格的SPF鸡饲料进行高压蒸汽灭菌处理,通过细菌培养和灭菌指示剂对不同处理后饲料的灭菌效果进行检查,以确定饲料最短有效灭菌时间。结果表明,饲料包装尺寸影响高压蒸汽灭菌效果,在包装尺寸合理的前提下,经121℃、20min高压蒸汽处理过的饲料,在30d的保存期内未检测到细菌,可以满足SPF鸡饲料的灭菌要求,生物灭菌指示剂试验得出同样结果。     

几种消毒剂杀菌特性的比较试验

选用目前常用的含氯、季胺盐消毒剂,针对大肠杆菌、金黄色葡萄球菌、枯草芽胞杆菌进行了最小抑菌浓度、最小杀菌浓度的测定及定量杀菌试验。结果表明含氯消毒剂(强力消毒灵)对3种细菌的杀菌效果最好;双链季胺盐消毒液(康唯消)对3种细菌的抑菌效果最好;双季胺碘消毒液(百毒杀)对3种细菌的抑菌、杀菌效果较差。     

农业装备再制造工程及关键技术

提出了农业装备再制造工程的概念,指出了开展农业装备再制造的意义并介绍了热喷涂技术、纳米电刷镀技术和激光熔覆技术等先进再制造技术。以发动机再制造为例分析了农业装备发动机再制造的效益。     

麒麟菜即食风味食品杀菌技术研究

通过对麒麟菜多种杀菌工艺进行探讨，比较不同杀菌条件对麒麟菜风味食品外观、口感、质量的影响。结果表明：过氧化氢溶液对麒麟菜杀菌有显著效果，0.3%浓度过氧化氢杀菌10 min为其最佳杀菌工艺，经处理的产品杀菌效果符合要求，感官品质令人满意；醋酸对麒麟菜即食食品杀菌结果表明，2.5%浓度醋酸杀菌40 min，可以达到理想的效果；紫外线杀菌20 min，杀菌效果较明显，相对于产品的感官影响较小。     

提高远红外干燥质量及设备改进的建议

远红外加热干燥技术的广泛应用受到了各个行业的重视,特别是在食品干燥领域.但是,其中仍然有许多问题有待解决,比如辐射源同被加热物体的距离、照射角度、根据被加热物料的特性选择与之匹配的红外加热元件以及一些设计理念方面的问题等,需要进行分析和解决,以达到良好的干燥效果,提高远红外加热干燥的生产率.同时,指出了影响干燥质量的因素,作为今后研究过程中的重点研究对象.     

超高压和热灭菌对鲜榨菠萝汁品质影响的比较

对比分析了超高压（UHP,ultra-high pressure）及热处理在达到商业杀菌要求的基础上对菠萝原汁感官品质、营养成分及理化性质的影响。试验结果表明,随着压力值（300～500 MPa）的上升菌落总数逐渐减少,超高压处理（400 MPa,26℃,10 min）及热处理（85℃,5 min）条件下均可达商业无菌;上述2种处理条件处理后菠萝原汁pH值、总酸、总糖、可溶性固形物含量与对照样差异不显著（P＞0.05）;超高压处理样品能较好地保持体系的均匀稳定性;超高压处理样品与热处理样品的L*、a*、b*值与对照样相比变化均显著（P＜0.05）,但超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型维生素C保留率达94.92%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了菠萝汁的品质。     

Original Papers: Manganese toxicity of melon plants growing on an isolated soil bed after steam sterilization

(Jpn. J. Soil Sci.Plant Nutr., 77, 257–263, 2006)

The symptom of blighted leaves was observed for the melon plants grown on an isolated soil bed after steam sterilization (SS) in a greenhouse in Kochi Prefecture, Japan. To clarify the causes of this symptom, soil and plant analyses were conducted in the first experiment. Manganese concentrations in the leaves with the symptom were higher than 1,000 mg kg?1and exchangeable Mn in the soil was higher than 30 mg kg?1, which indicated the observed symptom was due to Mn excess. In the second experiment, formation of Mn oxide-dissolving substances after SS was examined for several organic amendments, because large amounts of palm chips had been supplied to the soil before SS in the first experiment. As a treatment similar to SS, palm chips, bark compost, and cattle feces manure were autoclaved. The water extracts were collected before and after the autoclave treatment and the Mn oxide-dissolving capacities of the extracts were evaluated. The Mn oxide-dissolving capacity of the water extracts after SS was remarkably higher than before SS, and the value was highest in palm chips, and followed by bark compost, and cattle feces manure. Fractionation and HPLC analysis of the water extracts after SS revealed that the main substance behind Mn oxide reduction in palm tips was arabinose and that in bark manure was malic acid. Further, Mn oxide-dissolving capacities of the water extracts were almost completely explained by the amounts of arabinose or malic acid found in these materials. From these results, it was considered that reducing substances such as arabinose were released by SS from the palm chips which had been applied in large quantity before SS and these reducing substances dissolved the soil Mn oxides and increased the amounts of available Mn, which led to the occurrence of Mn toxicity to the plants.     

适宜电子束辐照延长醉泥螺货架期及蛋白质保持

为探明电子束辐照对醉泥螺的杀菌效果及辐照后醉泥螺感官品质与蛋白质营养价值的变化,为生食醉泥螺的辐照保鲜应用提供理论依据。以生食醉泥螺为研究材料,研究不同剂量电子束辐照对醉泥螺菌落总数、感官评分、蛋白质含量及其氨基酸组成的影响,并分析辐照后醉泥螺在冷藏和常温贮藏条件下的货架期变化。结果表明：1）经1～9 kGy剂量电子束辐照,醉泥螺的色泽和形态几乎没有变化,但7、9 kGy剂量组醉泥螺产生异味;2）辐照剂量越高,杀菌效果越好,当醉泥螺的初始菌落总数为1200 cfu/g时,菌落总数降至初始值10%所需的辐照剂量D10为3.46 kGy;3和5 kGy剂量的辐照对醉泥螺的抑菌效果明显,无论是冷藏还是常温贮藏,360 d内菌落总数均未超过5000 cfu/g;3）辐照对醉泥螺蛋白质含量无明显影响(P?0.05),不改变醉泥螺的限制性氨基酸种类,但经1、3、5 kGy辐照后,氨基酸总量、必需氨基酸总量及各必需氨基酸的氨基酸评分增加;4）结合电子束辐照对醉泥螺菌落总数及感官评分的影响,辐照剂量以3 kGy为宜,醉泥螺保质期冷藏条件下由对照组的5个月延长至12个月,常温条件下由对照组的不到1个月延长到3个月。该结果能为电子束辐照保鲜醉泥螺提供依据。     

麒麟菜即食风味食品杀菌技术研究

通过对麒麟菜多种杀菌工艺进行探讨,比较不同杀菌条件对麒麟莱风味食品外观、口感、质量的影响。结果表明：过氧化氢溶液对麒麟菜杀菌有显著效果,0．3％浓度过氧化氢杀菌10min为其最佳杀菌工艺,经处理的产品杀菌效果符合要求,感官品质令人满意;醋酸对麒麟菜即食食品杀菌结果表明,2．5％浓度醋酸杀菌40min,可以达到理想的效果;紫外线杀菌20min,杀菌效果较明显,相对于产品的感官影响较小。