Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables

The α-carotene, β-carotene and total provitamin A carotenoids and the effect of traditional processing practices on the retention of these provitamins were studied using amaranth, cowpea, peanut, pumpkin and sweet potato leaves. Results of this study indicated that the content of total carotenoids, β-carotene and α-carotene were in the range of 26.79–44.74 mg, 4.16–19.12 mg, and 0.99–10.26 mg per 100 g of dry vegetables, respectively. The vitamin A activities were 4.042, 3.124, 0.829, 2.025 and 1.581 mg RE per 100 g of dry amaranth, cowpea, peanut, pumpkin and sweet potato leaves, respectively. The traditional processing practices of sun drying and storage in ventilated containers resulted in a significant (p<0.05) decrease in the concentration of total carotenoids, β-carotene and α-carotene for all the vegetables. Conventional blanching and cooking resulted in a significant (p<0.05) increase in the concentration of carotenoids in the cowpea, peanut and pumpkin leaves while in amaranth and sweet potato greens, thermal processing resulted in a significant (p<0.05) decrese in the concentration of these nutrients.     

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid,riboflavin and thiamine

Proximate composition, mineral content and the effect of traditional processing practices on the retention of ascorbic acid, riboflavin and thiamine were studied using amaranth, cowpea, peanut, pumpkin and sweetpotato leaves. Results of this study indicated that, crude protein, crude fat, carbohydrate and ash contents were in the range of 20.64–46.56 percent, 2.57–4.34 percent, 35.43–63.50 percent and 8.92–15.69 percent respectively. The mineral content per 100 g of fresh vegetables was in the range of 83.64–229.34 mg, 145.97–780.19 mg, 11.56–21.31 mg, 43.02–110.30 mg, 0.96–5.90 mg and 0.40–2.24 mg for Ca, K, Na, Mg, Fe and Zn respectively. For ascorbic acid, riboflavin and thiamine, concentrations in 100 g of fresh vegetables were in the range of 43.78–89.00 mg, 0.62–1.71 mg and 0.09–0.30 mg respectively. The traditional processing practices of sun/shade drying and storing in ventilated containers resulted in a significant (P<0.05) decrease in ascorbic acid, riboflavin and thiamine for all vegetables. Conventional blanching and cooking for up to 15 minutes resulted in a significant (P<0.05) increase in riboflavin content in cowpea, peanut and pumpkin greens while in amaranth and sweetpotato leaves, thermal processing resulted in a significant (P<0.05) decrease in the vitamin. Based on the results of this study, the vegetables were good dietary sources of minerals, carbohydrate and protein.     

The fate of beta-carotene in processed leaves of fluted pumpkin (Telfairia occidentalis Hook. f.): A popular vegetable in Nigerian diet

The effects of blanching, sun-oven-drying and storage conditions on beta-carotene content of the fresh leaves of fluted pumpkin were investigated. The beta-carotene (mg/100 g) of fresh leaves (unblanched) was 98.9 whereas on blanching the value was reduced to 86.3 for steam blanch and 83.8 for water blanch. After dehydration the losses in the beta-carotene were in the ranges of 37.6 to 48.8%, 40.5 to 51.3% and 68.8–72.0% for the steam-, water-blanched and unblanched leaves, respectively. The lower limit loss values were for the oven-dried leaves whereas the upper limit values were obtained from sundried ones. The ambient (30±2 °C) and refrigeration (7±1 °C) storage conditions showed some slight changes in beta-carotene contents of the leaves. The losses were in the ranges of 2.0 to 25.7% (refrigeration) and 9.2 to 36.3% (ambient) conditions. Blanching and storage conditions affected the organoleptic characteristics of the leaves.     

Production and storage stability of non alcoholic banana beverage powder

Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert (silk) banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated. Sundrying resulted in losses of Vitamin A, C and total sugar contents by 74, 91 and 63%, while ovendrying losses were 73, 90 and 62%, respectively. Nutrient losses during storage for three months in transparent polythene bags reached 93, 93 and 70% in sundried samples and 84, 99 and 55% in ovendried samples, respectively. The moisture content of sundried and ovendried samples increased by 12 and 17%, respectively, during storage. The increase in microbial load in this period was higher in sundried samples.     

Effect of traditional processing of cassava on the cyanide content of gari and cassava flour

Detoxification of cassava cultivars (30572 TMS and 30555 TMS) during their traditional methods of processing to produce gari and cassava flour has been investigated. The HCN quantitative determination was done using the enzymatic assay. Fermentation of cassava pulp for 96 hours during cassava processing for gari reduced the HCN by 22 ppm (52.4 percent) and 20 ppm (57.3 percent) for 30572 TMS and 30555 TMS respectively. There was no significant difference (P>0.05) in the HCN content of the two cultivars. Soaking of the sliced cassava tissue for 24 hours in cassava flour production prior to sundrying resulted in 16 ppm (38.1 percent) and 15 ppm (38.4 percent) HCN reduction for 30572 TMS and 30555 TMS respectively. HCN loss during sundrying was 6 ppm (14.3 percent) and 5 ppm (12.8 percent) for the two cultivars. There was significantly (P<0.05) higher HCN loss in processing of gari than cassava flour. The residual cyanide in gari was 12 ppm for 30572 TMS and 10 ppm for 30555 TMS and that in the flour was 20 ppm for 30572 and 19 ppm for 30555 TMS.     

A COMPARISON OF NUTRIENT LOSSES IN BALED HAY MADE FROM FORAGE-HARVESTED, CRIMPED OR TEDDED SWARDS WITH THOSE IN BARN-DRYING

Two experiments were conducted to study the effect on nutrient loss and feeding value of making hay by different means, using a barn-drier, a forage-harvester, a crimper and conventional tedding. Both forage-harvesting and crimping of the herbage significantly increased the rate of drying, compared with tedding alone. In Exp. 2 this effect enabled the crimped and forage-harvested hays to be baled for storage 3 days earlier than the tedded hay. The use of the forage-harvester significantly reduced the yield of herbage compared with conventional mowing. Nutrient losses from cutting until storage were highest for the forage-harvested hays, the loss of dry matter between cutting and storage in the forage-harvested hays being 39·9 and 19·3%, respectively, in Expt 1 and 2 with corresponding losses in the conventionally made hays of 7·1% and 9·3%. Crimping the hay resulted in higher nutrient losses than tedding. In Expt 2 there was a loss of dry matter of 17·5% in the conventionally made hay during an 18-week storage period, compared with 3·6% in barn-dried hay, 10·8% in forage-harvested hay and 8·8% in crimped hay.
In Expt 2, in which digestibility determinations were made, conservation decreased the total digestible nutrients and starch equivalent in all treatments. The use of the barn-drier gave the most efficient conservation of total digestible nutrients, followed by the crimped, forage-harvested and conventional treatments in that order. The starch equivalent values of hays made from the same sward were 43·0 when barn-dried, 39·8 when crimped, 38·6 after forage-harvesting and 31·6 after tedding.     

Effect of home processing and storage on ascorbic acid and β-carotene content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves

The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and β-carotene in Bathua and fenugreek, leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5°C; at 30°C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and β-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of β-carotene were observed in leaves, stored in, the refrigerator and at 30°C, respectively. A markedly greater reduction in ascorbic acid and β-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.     

中国油料作物收获和储存损失测算及其资源环境影响评估

受自然资源条件约束,减少产后损失成为增加供给、保障国家安全的重要举措.基于22省(区、市)784户农户的调研数据,本文首先估计中国大豆、油菜籽、花生等三大油料作物收获和农户储存环节损失水平;其次,比较不同地区、不同收获方式、不同储存设施条件下的油料作物收获和农户储存损失差异;最后,分析油料作物收获和农户储存损失对资源环...     

Model calculations for the effects of nitrogen,phosphorus, and potassium nutrition on the behaviour of potato tubers in storage

Summary Empirical mathematical models are described for calculating the effects of varying supplies of nitrogen, phosphorus and potassium on pot and field grown tubers. Through optimization and simulation, potato tuber fresh and dry weight losses and chemical composition changes (ascorbic acid, citric acid, glucose, fructose, sucrose, nitrate) are calculated over a 6-month period of storage at 4°C. The effects of variation in single nutrients as well as of increasing N fertilization on storage are calculated. Calculations giving the maximum vitamin C content at harvest and after storage indicate the nutrient supply required.     

Production and storage stability of non-alcoholic pawpaw beverage powder

Powder for instant non-alcoholic pawpaw beverage formulation was manufactured by traditional sundrying and controlled ovendrying. The reconstituted beverage was organoleptically acceptable. The effect of sundrying on mats and ovendrying on product quality was investigated. Sundrying resulted into losses of vitamins A and C, and total sugar by 97, 98 and 87 percent; while, oven drying losses were 92, 98 and 87 percent, respectively. Nutrient losses during storage in transparent polythene bags at ambient conditions reached 98, 98 and 82 percent in sundried samples and; 87, 99 and 67 percent in ovendried samples respectively. The moisture content of sundried and oven dried samples increased by 14 percent during storage. The increase in microbial load during storage was higher in sundried samples.     

木薯叶脂溶性成分分析及其对伴生杂草潜在的化感作用

采用GC-MS联用技术对木薯叶脂溶性成份进行分析,并测定其对伴生杂草的化感潜力。结果表明：从木薯叶脂溶性成分中分离出15种化合物,其中鉴定出10种已知化合物,占总峰面积的24.60;进一步用木薯叶脂溶性部分对4种受体植物(假臭草、三叶鬼针草、白菜和萝卜)的萌发率、根长和茎长进行生测,研究发现木薯叶脂溶性成分对受体植物的萌发率、根长和茎长都有不同程度的抑制作用,且表现出浓度效应。与标准受体植物(白菜和萝卜)相比较,木薯叶脂溶性成分对伴生杂草的抑制作用更强。     

基于生氰糖苷降解途径基因表达特性的木薯品种对二斑叶螨的抗性机制初探

为初步探究生氰糖苷降解途径2个基因α-HNL和β-glu在木薯品种对二斑叶螨抗性中的作用,本研究以抗螨木薯品种‘C1115’‘缅甸’‘SC9’和感螨木薯品种‘SC205’‘面包’‘BRA900’为材料,分析木薯生氰糖苷降解途径基因及其编码的生化酶在二斑叶螨取食木薯品种不同部位叶片（上部、中部和下部）不同时间后（1、4 d）的表达量及酶活性的变化情况。结果表明,α-HNL在感螨木薯品种上部和中部叶片中的表达量随螨害时间的延长而显著降低;在抗螨木薯品种的不同部位叶片中,α-HNL的表达量均随螨害时间的延长而显著升高,并且以中部和下部叶片的升高趋势更为显著。β-glu在抗、感螨木薯品种不同部位叶片中的表达量均很低,难以比较该基因的表达量在不同木薯品种、不同部位叶片受螨害后的变化情况,但在能检测到的少量样品当中,抗螨木薯品种的占比也多于感螨木薯品种。进一步进行酶活性分析结果表明,抗螨木薯品种受螨害后,随着时间的延长,降解途径基因α-HNL编码的α-HNL酶活性呈逐渐升高或维持不变的趋势,并且以中部和下部叶片的升高趋势更为显著,而在感螨木薯品种中,随着螨害时间的延长,α-HNL酶活性则呈逐渐降低或先升高后降低的趋势;β-glu基因编码的β-GLU酶活性在不同木薯品种中均呈较低的水平,这可能与其对应编码的基因表达量低有关,但总体而言,降解途径2个基因编码的降解酶α-HNL和β-GLU在抗螨木薯不同叶片组织中的活性总体上也显著高于感螨木薯。本研究初步揭示了不同木薯品种受螨害不同时间后,生氰糖苷降解基因和酶可能与木薯对二斑叶螨的抗性有关。     

Effect of domestic processing on total and extractable calcium and zinc content of Bathua ( Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves

Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) stored in polyethylene bags and without packaging for 24 or 48 hours in a refrigerator at 5 or 30 ^°C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 or 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analyzed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 970 to 2230 and 10.50 to 12.30 mg/100 g DM and the percentage HCl-extractability was 80.34 to 83.04 and 82.43 to 83.90, respectively. Non significant effects of drying and storage were observed on total Ca and Zn content and HCl-extractability while blanching and cooking resulted in significant improvement of HCl-extractability of these two minerals. Thus, cooking and blanching are good ways to improve the HCl-extractability of Ca and Zn.     

武鸣县木薯间(套)种模式的产量与效益分析

2009年,广西区武鸣县建立6个木薯间(套)种模式示范基地,对验收产量及其效益分析的结果表明：西瓜、南瓜、香瓜或毛节瓜套种木薯、以及木薯间作花生或大豆的鲜薯单产比对照(纯种木薯)提高6.1%～25.2%,总收入是对照的1.6～4.2倍,净收入是对照的1.7～4.9倍,其中,瓜类套种的效益优于花生和大豆间作。2009年,以上木薯间(套)种模式的种植总面积达到13 800 hm2,占全县的49.3%。     

Effect of home processing on total and extractable calcium and zinc content of spinach (Spinach oleracia) and amaranth (Amaranthus tricolor) leaves

Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5 and 30 °C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 1320 to 2120 and 11.70 to 12.60 mg/100 g DM and the percentage HCl-extractability was 77.82 to 81.92 and 85.16 to 86.15, respectively. No significant effects of drying and storage were observed on total Ca and Zn content and HCl-extractability while blanching and cooking resulted in significant improvement of HCl-extractibility of these two minerals. Thus, cooking and blanching are good ways to improve the HCl-extractibility of Ca and Zn.     

黄瓜叶片水浸提液对黄瓜、 黑籽南瓜种子萌发的影响

以黄瓜、 黑籽南瓜种子为试材, 研究不同浓度黄瓜叶片水浸提液对其种子萌发及生理特性的影响。 结果表明, 随着黄瓜叶片水浸提液浓度的增加, 黄瓜发芽率、 发芽指数、 α-淀粉酶活性及脱氢酶活性等均降低, 抑制了黄瓜根系、 胚轴的生长; 而一定浓度的黄瓜叶片水浸提液提高了黑籽南瓜 α-淀粉酶和脱氢酶活性, 促进黑籽南瓜种子萌发, 高浓度浸提液抑制黑籽南瓜种子萌发。 通过化感效应值可以得出, 黄瓜叶片水浸提液对黄瓜种子萌发的化感效应为负效应, 而对黑籽南瓜则一定浓度范围为正效应, 高浓度为负效应。 黄瓜叶片水浸提液抑制黄瓜种子萌发, 而对黑籽南瓜种子萌发表现为 “低促高抑”。     

Effects of wilting,blanching and storage temperatures on ascorbic acid and total carotenoids content of some Nigerian fresh vegetables

Four fresh vegetables (fluted pumpkin leaf, okra, African spinach, and water leaf) were studied. Determinations were made of the amounts of ascorbic acid and total carotenoids in fresh, wilted and blanched begetables as well as in fresh and blanched vegetables stored at ?10°C and 5°C. Results showed that wilting accounted for the highest losses in both ascorbic acid and carotenoids in all vegetables investigated. The least losses in the two nutrients were observed in blanched vegetables. In general carotenoid was more stable to the different treatments than ascorbic acid.     

木薯UDP依赖型糖基转移酶14基因在木薯抗病性中的功能研究

木薯是热带和亚热带地区重要的经济作物和粮食作物,它不仅是近10亿人消费的第三大碳水化合物来源,也是工业淀粉和生物乙醇的主要资源之一。糖基化是一种广泛存在的修饰方式,它通过糖基转移酶（glycosyltransferase, GTs）来催化修饰反应。GTs以糖苷键的形式在底物分子上添加糖基来形成更加稳定的天然糖苷或糖酯,糖基主要包括葡萄糖、鼠李糖、木糖、半乳糖等。UDP依赖型糖基转移酶（UDP-glycosyltransferases, UGTs）基因家族属于糖基化转移酶中的一类。UGTs基因在植物的生长发育过程中发挥着重要的作用,其中最普遍的功能是转移反应,如植物中次生代谢产物（植物激素）的激活和影响相关物质的溶解度从而响应生物和非生物胁迫。为分析UGTs基因在木薯中的功能,本研究采用RT-PCR技术从木薯叶片（SC124）中克隆得到MeUGT14基因。MeUGT14基因的表达显著受到病菌（Xanthomonas axonopodis pv. manihotis, Xam）的诱导。因此,构建MeUGT14基因的病毒诱导的基因沉默（virus induced gene silencing, VIGS）载体,沉默片段为285 bp。通过对木薯叶片进行基因沉默,qRT-PCR检测结果显示木薯叶片中MeUGT14基因的表达量显著下降。不同干扰植株中MeUGT14基因的表达量被不同程度地降低,分别降低了69%,45%和68%。随后对干扰植株和对照植株进行Xam侵染实验,接种Xam 6 d后,MeUGT14基因表达量的降低导致叶片上细菌数量显著增加,叶片表型也显示MeUGT14基因表达量的降低会导致叶片上菌斑更明显。研究结果表明干扰MeUGT14基因表达使得植株对Xam病菌侵染的抵抗能力显著降低。根据MeUGT14基因和UGT76B1/UGT74F1基因有较近的进化关系及UGT76B1/UGT74F1的功能研究,推测MeUGT14基因可能通过影响水杨酸和茉莉酸的合成来响应Xam病菌侵染。研究结果表明MeUGT14基因在木薯抵抗病菌侵染中发挥了作用,为进一步研究MeUGT14基因在木薯抗生物胁迫中的机制提供了线索。     

中国木薯白点病发生调查及病原生物学特性研究

2007—2018年,本课题组在对中国木薯主栽区的病害调查中发现了一种国内尚未记载的叶斑病。病害主要危害叶片,形成圆形或不规则形、常密集分布的白色至黄褐色的病斑,故命名为白点病。该病在云南、海南、广西等地区均有发生,绝大多数主栽品种和部分新育成种质均受害。经病菌分离和回接实验以及病菌形态观察、核糖体基因间隔区和β-微管蛋白基因序列分析,将该病病原鉴定为链格孢(Alternaria alternata)。病菌离体培养实验表明,菌丝生长最适条件为V9、OA、CA或CMA培养基,28℃,D-麦芽糖、D-山梨醇或D-乳糖,硝酸钠,光暗交替,pH8。分生孢子萌发最适温度为28℃,而致死温度为60℃处理5min。杀菌剂敏感性测定结果表明,在所测试的10种药剂中,10%苯醚甲环唑WG和25%吡唑醚菌酯WG的EC50值分别为0.12、0.47 mg/L,对菌丝生长抑制率最高。     

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Indigenous non-refrigerated methods like heaps and pits are used in India for short-term storage of potatoes (Solanum tuberosum L.) to avoid distress sale. Storing untreated potatoes generally results in high losses from sprouting, moisture loss and rotting. To reduce storage losses by inhibition of sprouting and to determine the suitability of stored potatoes for processing into crisps, a single spray application of a commercial formulation of 3-chlorophenyl carbamate (CIPC or chlorpropham) 50% a.i., (Oorja, United Phosphorus Limited, Mumbai, India) of CIPC (or chlorpropham) was tested on potatoes during storage from March to June under two traditional storage methods [heap (17–33 °C, 58–92% relative humidity (RH)) and pit (17–27 °C, 72–95% RH)] in 2 years [2005 up to 90 days of storage (DOS) and 2006 up to 105 DOS], using four cultivars and two rates of CIPC application (20 and 30 mg a.i. kg⁻¹ tubers). The two rates of application were comparably effective in reducing weight losses, sprouting and sprout growth in stored tubers, and the effect was more pronounced in pit storage than in heap storage. By contrast to untreated tubers, CIPC-treated potatoes remained turgid under the two storage methods and fetched market prices comparable to those for cold-stored (2–4 °C) potatoes after 105 days of storage. Reducing sugar concentrations in treated potatoes decreased during storage especially in 2006 when the initial reducing sugar concentration was higher than in 2005. Crisp colour improved only in 2005 after 90 DOS, but it deteriorated in 2006 during storage up to 105 DOS. Sucrose concentration increased tremendously during storage in 2 years. Only one cultivar (Kufri Chipsona-1) with low initial reducing sugar concentration and less sucrose accumulation during storage could produce acceptable colour crisps after storage in both years. The remaining three cultivars—with high initial reducing sugar concentration—were suitable for processing after storage in heap and pit in 2005, but not in 2006. Stored potatoes were safe for human consumption as the CIPC residue concentrations were far below the permissible level of 10 mg kg⁻¹ as prescribed by the European Union. Single spray application of CIPC (20 mg kg⁻¹ treatment) can effectively reduce storage losses in potatoes stored in traditional non-refrigerated methods of heap and pit and extend the storage life by 90 to 105 days.