低温贮藏对猕猴桃果实成熟软化相关基因表达影响

为探究低温对果实采后成熟软化与淀粉降解的影响,以红阳猕猴桃果实为试验材料,研究在低温贮藏期间,猕猴桃果实硬度,可溶性固形物、乙烯、淀粉含量以及淀粉酶相关基因的变化。结果表明,低温贮藏能显著抑制猕猴桃果实采后成熟软化,延缓果实淀粉的降解和可溶性固形物含量的增加,维持贮藏期间果实较高的硬度。低温贮藏抑制乙烯合成关键基因AcACO1和AcACS1的表达,抑制乙烯合成。同时,低温贮藏显著抑制淀粉降解相关基因AcAMY1、AcBAM1/3、AcISA3、AcLDA1和AcDPE1的表达。在低温贮藏后期,淀粉酶相关基因AcAMY1、AcBAM1/3、AcLDA1和AcDPE1的表达与乙烯释放速率有关。综上,低温贮藏延缓猕猴桃采后成熟软化进程与淀粉降解密切相关,可能主要通过抑制乙烯合成,从而影响贮藏后期淀粉降解速率,最终延缓果实软化进程。本研究结果为猕猴桃采后低温贮藏提供了理论依据。     

Chemical changes of kenaf core binderless boards during hot pressing (I): influence of the pressing temperature condition

Self-bonding is the main factor of the performance expression of binderless boards, and therefore its clarification is considered to be an important issue. For this purpose, a series of chemical analyses were conducted on kenaf core binderless boards and their chemical changes during the hot-pressing process are discussed in this article. First of all, binderless boards were prepared from kenaf core powder at different pressing temperatures (without steam-explosion process) and were used for chemical analyses after they were reduced into powders and extracted with methanol. To investigate their chemical changes, lignin, holocellulose, and neutral sugar contents were determined, Fourier transform infrared (FTIR) spectra were recorded, and the nitrobenzene oxidation procedure was applied. As a result, it was found that parts of lignin and hemicelullose were decomposed during the hot-pressing process; however, the contribution of the resulting fractions to selfbonding was not observed. In addition, progress of condensation reactions in lignin and the formation of chemical bonds by low molecular weight conjugated carbonyl compounds in methanol extractives were observed. Thermal softening of lignin is also suggested to play an important role in the expression of board performance.     

适量木炭粉改善环氧树脂复合材料热/力学性能

为了充分利用木材炭化物,扩大其在复合材料等方面的应用范围,该文采用炭化后的木粉(木炭粉)和环氧树脂,通过模压工艺制备了木炭/环氧树脂复合材料。借助扫描电镜、万能材料试验机、动态热机械分析仪和维卡软化点测量仪等研究木炭粉质量分数对木炭/环氧树脂复合材料弯曲性能、冲击强度、动态力学性能以及耐热性的影响。在环氧树脂中,环氧树脂、反应性稀释剂和固化剂质量比为3∶2∶5;在木炭/环氧树脂复合材料中,木炭粉质量分数分别为0,5%,10%,20%,30%和40%。复合材料固化温度和时间分别设定为100℃和3 h。结果表明,添加木炭粉能有效增强环氧树脂力学性能:与纯环氧树脂相比,弯曲强度和冲击强度最高增加了278%和135%。动态力学性能结果证实随着木炭粉质量分数的增加,复合材料的储能模量和玻璃化转变温度(Tg)也逐渐增加。此外当木炭粉质量分数从0增加到40%时,复合材料的耐热性逐渐提高;维卡软化点从81.2℃提高到274℃。研究结果为,当木炭粉质量分数在10%时,环氧树脂/木炭复合材料具有较佳的力学性能和较好的耐热性能,为木炭在复合材料领域中的应用提供有益的借鉴。     

木材湿—热—力改性技术研究进展

从木材细胞壁主要化学组分角度,归纳了木材湿热软化机理;总结了以木材密实化技术（整体密实化与表层密实化）、木材大变形加工技术（实木弯曲）和木材焊接（无胶胶合）技术为典型代表的木材湿—热—力改性技术的特点和应用情况,并对今后湿—热—力改性技术的研究与应用提出几点建议。     

提高竹丝板尺寸稳定性的研究

研究酚醛树脂胶黏剂固体含量、常温软化、加热软化时间以及增塑剂质量分数,对竹丝板尺寸稳定性影响。结果表明,提高树脂固体含量以及同时进行软化处理,可明显提高竹丝板的尺寸稳定性;增塑剂用量需在6%以上时,才能发挥作用。     

1-MCP对大果水晶梨软化与褐变的影响

通过对1-甲基环丙烯(1-MCP)处理大果水晶梨冷藏期间果胶、多聚半乳糖醛酸酶(PG)活性﹑总酚﹑多酚氧化酶(PPO)活性的变化规律的分析,研究了1-MCP处理对大果水晶梨果实软化与褐变的影响。结果表明:高浓度的1-MCP处理延迟了大果水晶梨的可溶性果胶含量的上升,抑制了PG活性;经1-MCP处理能较明显减缓大果水晶梨总酚含量的下降,抑制PPO活性,高浓度作用效果比低浓度的效果明显;在整个贮藏过程中,PG的最大酶活出现时间总是比PPO早,表明在整个采后贮藏过程中,先是果实的软化衰老导致细胞组织崩溃,进而产生大量氧自由基,使底物、氧与PPO充分接触,进而加剧了果实的褐变。     

Waxy durum and fat differ in their actions as improvers of bread quality

Fat is commonly added to bakery products to improve eating qualities and extend shelf life. Flour milled from waxy durum grain was incorporated into bread formulations and its effects on crumb softness and loaf volume compared to those of added fat. Low levels of fat (0.1-0.3% of flour weight) softened the bread crumb and increased loaf volume. Most of the softening effects were evident in the crown of the loaves protruding above the tin and a high proportion of the reduction in compression was associated with increased volume. Loaves baked with waxy durum flour were softer than those baked with fat and the softening effects were evident both in the crown of the loaf and at its base where it had been confined within the tin. Waxy durum flour reduces compression independently of increased volume. It is suggested waxy durum flour acts by slowing the migration of water from the gluten phase to the starch phase so maintaining the level of mobile water in the gluten where it acts as a plasticiser. Independent organoleptic assessment of bread quality baked with combinations of waxy durum and fat confirmed the quality enhancing effects of waxy durum flour.     

Non-destructive monitoring of flesh softening in the black-skinned Japanese plums ‘Angeleno’ and ‘Autumn beaut’ on-tree and postharvest

There is a need to develop alternative harvest indexes for black skinned plums. The aim of this research was to analyze and compare the most commonly used indexes for deciding the harvest date for Japanese plum, and evaluate the effectiveness of new approaches for studying maturation. The ripening process was monitored on-tree and during postharvest in a non-destructive way, through the absorbance of chlorophyll (I_AD), the compression strength of the intact fruit, and the traditional parameters associated with ripening. Fruit were harvested at commercial ripeness and “tree-ripe”, and were stored for 10 d at 22 °C and 75-80% RH. The I_AD decreased during the last phase of development of the fruit on-tree, and it was related to the common indexes used for plums. ‘Angeleno’ showed a decrease of the I_AD 24% lower than that observed for ‘Autumn beaut’. The I_AD versus time showed the highest coefficients of determination when compared with the soluble solids concentration (SSC), flesh firmness, hue (H°) and chroma (C*) of the skin. The compression strength of the intact fruit was associated with flesh firmness, and to a lesser extent with the SSC for ‘Angeleno’, whereas for ‘Autumn beaut’ higher correlations for both the SSC and flesh firmness were observed. The C* of the skin on ‘Autumn beaut’ showed an erratic change during ripening; by contrast, for ‘Angeleno’, this index showed a clear trend. During postharvest it was observed that for ‘Angeleno’ fruit picked at commercial ripeness, the rate of change of the I_AD was practically the same as observed on-tree, while for ‘Autumn beaut’ the rates of change on-tree and at postharvest were 0.075 I_AD d⁻¹ and 0.024 I_AD d⁻¹, respectively. For the “tree-ripe” fruit, the rate of change was practically the same for both cultivars. Similar trends were observed for the compression strength.     

Mechanism on Hot Mix Asphalt Construction under Low Temperature Condition

In order to explore the mechanism of low temperature construction and influence of additives on the high temperature performance of the asphalt concrete pavement, the viscosity at 110 ℃, 120 ℃ and 135 ℃ and softening point were measured for SBS modified asphalt and base asphalt with different additive content of ADZ, ADW or ADS, respectively. The additives can reduce viscosity of asphalt and realize construction of asphalt concrete in low temperature. The experimental results showed that: To some extent, three kinds of additives can reduce the viscosity of base asphalt or SBS modified bitumen. In contrast, at lower temperature (120 ℃or 110 ℃), the viscosity of SBS modified asphalt and base asphalt with ADW or ADS were obvious smaller than that of ADZ. With the increase of the three types of additive content, the softening points of base asphalt also increased. However, the softening points of SBS modified asphalt with lower additive content of ADZ, ADW or ADS were smaller than those without ADZ, ADW or ADS.     

水果原浆半冷打工艺技术研究

目前,世界上所采用的打浆技术为2类：热打浆和冷打浆。热打浆工艺简单,不需冷藏,对设备要求低,运行费用低,国内目前采用的都是热打浆工艺。冷打浆对设备要求高,需冷藏,优点是最大限度的保存了水果的风味和有效成分。缺点是投资大,冷藏又会使运行费用加大,果浆成本高。出口韩国和日本的絮状水果原浆不能使用热打浆工艺,国内又无冷打浆工艺所需设备。经过反复摸索和试验,提出了水果原浆的半冷打工艺。即变预煮为软化工艺,如生产苹果原浆时,软化温度在55～65℃,并采取Vc护色技术,这样既不会发生褐变,也不会改变水果纤维形态,容易形成絮状颗粒物,很好的解决了这一问题。