20%茚虫威悬浮剂的热贮物理稳定性预测研究

以20%茚虫威悬浮剂为研究对象,通过研究粒径(D50)、zeta电位及稳定性指数(Turbiscan Stability Index ,TSI)与悬浮剂热贮后物理稳定性之间的相关性,筛选出可快速预测悬浮剂热贮稳定性的评价指标。结果表明:热贮过程中D50、zeta电位绝对值的变化与热贮后的析水率无相关性,与悬浮率的变化存在定性关系,但无定量关系;用稳定性分析仪在54 ℃恒温下短时间扫描的结果显示,TSI能与稳定动力学曲线一起较好地预测悬浮剂热贮前后的外观变化及析水情况,悬浮剂在热贮后发生絮凝与析水之间存在临界Delta BS曲线,TSI(54 ℃,1~5 h)与热贮前后悬浮率的差值呈线性相关。因此,短时间内由D50和zeta电位的变化不能预测悬浮剂的热贮物理稳定性,而利用悬浮剂在54 ℃下短时间内TSI的测试值能快速准确地预测悬浮剂热贮后的物理稳定性。     

熵值理论在饮用水源地富营养化评价中的应用研究

针对饮用水水源地水质富营养化加剧的问题,引入熵值理论,建立了单指标营养状态指数（TSI）和熵权耦合的湖泊综合营养状态指数模型（STSI）,该模型在判断水库富营养状态方面具有较强的实用性。     

Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit

Although a large component of tomato fruit taste is sugars, the choice of tomato cultivar and the postharvest practices implemented by industry are designed to reduce crop loss and lengthen shelf-life and do not prioritize sweetness. However, because there is a growing recognition that taste and flavor are key components of tomato marketability, greater emphasis is now being placed on improving traits like sugar content. In this review the factors, both pre-, post and at harvest that influence sugar content in fruits sold at market are broadly outlined. Lines of investigation that may maximise the outcome of current practices and lead, long-term, to enhanced postharvest fruit sugar contents are suggested.