New volatile sulfur-containing constituents in a simultaneous distillation-extraction extract of red bell peppers (Capsicum annuum)

An extract of red bell peppers ( Capsicum annuum) was prepared by simultaneous distillation-extraction (SDE, Likens-Nickerson). In addition to the already known (3 E)-3-hepten-2-one ( 1), the unsaturated C9-ketones 1-nonen-4-one ( 2), (2 E)-2-nonen-4-one ( 3), and (2 E,5 E)-2,5-nonadien-4-one ( 4), 2-methoxy-3-isobutylpyrazine ( 5), and heptane-2-thiol ( 6), we identified 19 new thiols (the aliphatic saturated and unsaturated thiols 14- 16, and 22- 27, the mercapto-ketones 12 and 13, the mercapto-alcohols 17, 18, and 30, the dithiols 19 and 28, the methylthio-thiols 20 and 21, and the thiophene-thiol 31) and the two new dithiolanes 10 and 29. All of them are structurally related to the unsaturated C7- and C9-ketones 1- 4. The free thiols were enriched using Affi-Gel 501 ( p-aminophenyl-mercuric acetate grafted on an agarose gel). The new compounds were confirmed by syntheses and were organoleptically evaluated.     

Rapid softening of acidified peppers: effect of oxygen and sulfite

Evidence was found for two previously unreported, nonenzymatic reactions that affected texture retention in acidified red bell peppers. First, oxygen was found to cause rapid softening of the pepper tissue such that it lost at least 40% of the initial tissue firmness within 2 weeks after acidification. Second, sulfite added to the acidified peppers prevented the softening caused by oxygen. Combined addition of sulfite and calcium chloride resulted in better retention of tissue firmness during extended storage than the addition of either component by itself.     

Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers

2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 microg/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.     

Drip fertigation with nitrogen and potassium and postharvest susceptibility to bacterial soft rot of bell peppers

In 1991 and 1992, drip irrigation was used to apply various rates and timings of nitrogen (N) and potassium (K) to black polyethylene plastic‐mulched bell pepper (Capsicum annuum L.) to determine the effect on fruit quality and susceptibility to postharvest bacterial soft rot (Ervinia carotovora subsp. carotovora). Neither rate nor application timing affected total yield in either year. In 1991, the high fertilizer rate (266–309 kg/ha of N and K, respectively) increased class 1 yield in the first harvest and reduced total discards. In 1992, a year with a colder than average spring, the low fertilizer rate (70–81 kg/ha of NK) increased class 1 yield in the first harvest. Mid‐ or late‐season fertigation produced more second harvest yield and less discards than the first harvest in 1991, but not in 1992. Fruits of plants fertilized with high N and K rates had greater N and dry matter concentration. No differences in color or wall thickness at harvest were detected among treatments. Stored fruits turned red slower with the late season low fertilizer rate. There were no differences in rate of weight loss during storage at 10°C. No differences in progression of bacterial soft rot were detected among treatments in 1991, but the higher fertigation rates or late timing application increased resistance in 1992.     

New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar)

The objective of this study was to verify whether the volatile organic sulfur compounds recently discovered in bell pepper (Capsicum annuum, L. cultivars), such as the mercapto-ketones: 4-sulfanyl-2-heptanone and 2-sulfanyl-4-heptanone, the mercapto-alcohols: 4-sulfanyl-2-heptanol and 2-sulfanyl-4-heptanol, and heptane-2,4-dithiol, originate from their corresponding cysteine-S-conjugates. Analysis of aqueous extracts of red and green bell pepper by ultraperformance liquid chromatography-mass spectrometry with electrospray ionization in the positive mode (UPLC-MS ESI(+)) displayed masses corresponding to the expected cysteine-S-conjugates. To confirm this observation, four cysteine-S-conjugates were prepared as authentic samples: S-(3-hydroxy-1-methylhexyl)-L-cysteine, S-(3-hydroxy-1-propylbutyl)-L-cysteine, S-(3-oxo-1-propylbutyl)-L-cysteine, and (2R,2'R)-3,3'-(4-hydroxyheptane-2,6-diyl)bis(sulfanediyl) bis(2-aminopropanoic acid). By comparison with the fragmentation patterns and retention times of synthetic mixtures of cysteine-S-conjugate diastereoisomers, the natural occurrence of cysteine conjugates was confirmed in bell peppers. In addition, the cysteine-S-conjugates from red and green bell pepper extracts were concentrated by ion exchange chromatography and the fractions incubated with a β-lyase (apotryptophanase). The liberated thiols were concentrated by affinity chromatography, and their occurrence, detected by gas chromatography-mass spectrometry, confirmed our predictions. Moreover, 3-sulfanyl-1-hexanol was also detected and the occurrence of S-(1(2-hydroxyethyl)butyl)-L-cysteine confirmed. A quantitative estimation based on external calibration curves, established by UPLC-MS ESI(+) in selected reaction monitoring mode, showed that cysteine-S-conjugates were present at concentrations in the range of 1 to 100 μg/kg (±20%).     

葡萄冷藏中电学参数与质地特性变化规律

为了探讨采后葡萄电学参数与质地特性的变化规律,以红地球葡萄为材料,利用HIOKI 3532-50型LCR测量仪和自制平行板铜电极,在0.1～3?980 kHz频率范围内选取24个频率点,对采后冷藏果实进行了电学参数的动态测定,并研究了其与果实质地参数硬度、咀嚼性、黏着性和弹性之间的相关性,筛选出了电学参数较佳测试频率,建立了电抗X与质地参数的二元二次回归方程。结果表明,葡萄果实复阻抗Z、电感Lp、电抗X和电阻Rp随测试频率升高呈指数形式下降;在同一频率下,果实Z、Lp、X和Rp随着贮藏时间的增加呈线性下降趋势。随着果实的衰老,质地参数硬度和咀嚼性逐渐下降,黏着性绝对值和弹性呈上升趋势。在较佳测试频率0.1 kHz下,电学参数与质地参数呈现较高相关性,其中电抗X与硬度、弹性、黏着性呈现显著相关性（P<0.05）,同时与咀嚼性达到较高相关性,并建立了二者之间的关联方程,为实现葡萄无损检测提供了依据。     

Ground red peppers: capsaicinoids content,Scoville scores,and discrimination by an electronic nose

High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville scores was also observed, and R (2) values of 0.89, 0.85, and 0.91 were obtained, respectively.     

臭氧处理对切分青椒贮藏品质的影响

为了探讨臭氧气体对切分蔬菜贮藏品质的影响,该文以青椒为材料,分别研究了2.14、4.28、6.42和8.56mg/cm3质量浓度臭氧气体处理下切分青椒在5～8℃贮藏条件下的硬度、叶绿素含量、Vc的含量、菌落总数和感官品质的变化。试验结果表明:适当浓度的臭氧处理可显著抑制切分青椒叶绿素含量、Vc含量、感官品质和硬度的下降,并对微生物有明显的杀灭作用;以6.42mg/cm3臭氧质量浓度下处理15min,切分青椒5～8℃下贮藏6d感观评价得分为32分,基本保持了新鲜青椒色、味、香品质;2.14mg/cm3的处理组臭氧浓度过低保鲜效果不明显,8.56mg/cm3的处理组因臭氧浓度过高,贮藏效果低于未处理组。研究结果可为切分蔬菜的保鲜贮藏提供参考。     

果蔬在贮运过程中的生物力学特性及质地检测

为了研究果蔬贮运过程中的品质变化,从力学的角度,讨论了果蔬组织结构与生物力学性质间的关系,分析了果蔬机械损伤特点,介绍了目前果蔬质地力学检测的应用情况和技术概况,总结了该技术目前存在的问题,提出了今后研究的方向和建议。     

Quality changes and nutrient retention in fresh-cut versus whole fruits during storage

The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 degrees C. Losses in vitamin C after 6 days at 5 degrees C were < or = 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes. No losses in carotenoids were found in kiwifruit slices and watermelon cubes, whereas losses in pineapples were the highest at 25% followed by 10-15% in cantaloupe, mango, and strawberry pieces after 6 days at 5 degrees C. No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 degrees C. Light exposure promoted browning in pineapple pieces and decreased vitamin C content in kiwifruit slices. Total carotenoids contents decreased in cantaloupe cubes and kiwifruit slices, but increased in mango and watermelon cubes in response to light exposure during storage at 5 degrees C for up to 9 days. There was no effect of exposure to light on the content of phenolics. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs.     

Characterization of color fade during frozen storage of red grapefruit juice concentrates

Color changes in red grapefruit juice concentrates during storage at -23 degrees C for 12 months were studied. Concentrate (38 degrees Brix) was packed in both plastic (16 oz) and metal (6 oz) cans. Decrease in red intensity (CIE a) in juice color and slight increases in CIE L*, b*, and hue values from analysis of reconstituted juices were the characteristic color changes in concentrate during frozen storage. With respect to fresh concentrate, juice color in stored concentrate shifted toward the direction between negative DeltaC* and positive DeltaL*, indicating the color became slightly paler. A color difference seems to exist between the two containers, especially for the magnitude of DeltaE*; color changes were more pronounced in concentrates packed in plastic. There are significant changes (P < 0.05) in major carotenoid pigments (beta-carotene and lycopene) in the concentrates. More than 20% loss of lycopene and about 7% loss of beta-carotene occurred with plastic containers after a 12-month period. Regression analysis showed that the rate of decline was about 0.291 ppm per month (r = 0.990) for lycopene compared to 0.045 ppm (r = 0.817) for beta-carotene in concentrate stored in plastic. In the metal can, the same trends were observed but pigment losses were slightly smaller than those with plastic. An estimated shelf life for lycopene was 26.1 months in the metal can compared to 18 months in plastic. Shelf life for beta-carotene was more than 39 months, more than twice that of lycopene in plastic container.     

Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers

Understanding how the environment and production and cultivation practices influence the composition and quality of food crops is fundamental to the production of high-quality nutritious foods. In this 3-year study, total phenolics, percent soluble solids, ascorbic acid, and the flavonoid aglycones quercetin, kaempferol, and luteolin were measured in two varieties of tomato (Lycopersicon esculentum L. cv. Ropreco and Burbank) and two varieties of bell peppers (Capsicum annuum L. cv. California Wonder and Excalibur) grown by certified organic and conventional practices in a model system. Significantly higher levels of percent soluble solids (17%), quercetin (30%), kaempferol (17%), and ascorbic acid (26%) were found in Burbank tomatoes (fresh weight basis; FWB), whereas only levels of percent soluble solids (10%) and kaempferol (20%) were significantly higher in organic Ropreco tomatoes (FWB). Year-to-year variability was significant, and high values from 2003 influenced the 3-year average value of quercetin reported for organic Burbank tomatoes. Burbank tomatoes generally had higher levels of quercetin, kaempferol, total phenolics, and ascorbic acid as compared to Ropreco tomatoes. Bell peppers were influenced less by environment and did not display cropping system differences.     

Collaborative study of a method for the extraction of light filth from crushed red peppers.

A new method was developed for the extraction of light filth from crushed red peppers. The method utilizes an isoprapanol defatting of the product followed by separation of light filth elements with mineral oil and n-heptane (85+15) in a 2 L trap flask. Collaborative studies resulted in good recoveries of light filth spike elements and clean extration papers. The method has been adopted as official first action.     

Analysis of the contents of pungent compounds in fresh Korean red peppers and in pepper-containing foods

An HPLC method has been developed for the analysis of extracts of fresh peppers containing capsaicinoids and of both capsaicinoids and piperines in pepper-containing foods produced and sold in Korea. The HPLC method was optimized by defining how composition of the mobile phase affected retention times. Both identification and quantification were based on retention times and the following criteria: linearity of the UV response at 280 nm in HPLC, recoveries from spiked samples, and observed individual molecular ions in the mass spectra of the extracts determined by liquid chromatography-mass spectrometry. This method, with a limit of detection of approximately 15-30 ng, was used to quantify the distribution of capsaicinoids in 11 Korean whole peppers and in 12 commercial pepper-containing foods. Total capsaicinoid levels of whole peppers ranged from 1.21 microg/g for the PR Gang ja variety to 121.1 microg/g for the Chung yang variety. The levels in food extracts, four of which also included two piperines, ranged from 11.0 microg/g for radish kimuchi to 3752 microg/g for capsaicin sauce. The results demonstrate (a) the usefulness of the HPLC method for the simultaneous analysis of capsaicinoids derived from red peppers and piperines derived from black and white peppers extracted from complex food matrices and (b) the wide-ranging spread of levels of pungent pepper compounds in fresh peppers and in pepper-containing foods consumed in Korea.     

云雾山草地植被恢复过程土壤水库特性及影响因素

为了了解植被恢复过程土壤水库特征的变化及其驱动因子,为半干旱典型草原区植被恢复的土壤环境效应提供评价依据,研究了宁南半干旱典型草原区植被恢复80 a对土壤水库库容、实际贮水量和贮水效率的影响及驱动因子.结果表明:土壤水库总库容、吸持库容、实际贮水量、贮水效率以及土壤物理性质均在草原植被恢复25 a内不断提高,经37 a略微下降后随植被演替土壤水库特征和土壤物理性质继续改善.通过逐步回归分析,容重、有机质含量和水稳性团聚体分形维数是影响土壤水库总库容的主要因子,毛管孔隙度则是影响土壤实际贮水量和贮水效率的主要因子.土壤有机质含量与容重、分形维数呈显著负相关(P<0.05),与毛管孔隙度呈极显著正相关(P<0.01).植被恢复促使有机质积累.从而改善了土壤结构状况,提高了土壤土壤贮水能力、贮水量和贮水效率.可以认为土壤有机质积累是土壤水库功能提高的直接动力.     

电解水对冷藏河豚鱼肉质构及品质变化的影响

为探讨在冷藏条件下电解水保鲜河豚鱼的效果。对冷藏条件下（4℃）河豚鱼质构及与品质变化有关的指标进行了检验。并研究了冷藏开始和结束后河豚鱼的肌肉纤维的变化。结果表明,与直接冷藏的对照组相比,电解水处理可以减缓贮藏过程中鱼肉中的肌原纤维分解,进而减少河豚鱼肉的硬度,弹性和回复性等质构结果的变化。在贮藏结束时,电解水处理的河豚鱼肉硬度,弹性和回复性分别达到对照组的1.10-1.45倍（p<0.05）。并且电解水能够减少贮藏过程中细菌总数、挥发性盐基氮、pH值,硫代巴比妥酸值等品质指标的变化,延长冷藏条件下（4℃）河豚鱼货架期时间2天,延长时间达原货架期时间的50%。     

1-MCP处理和气调包装对枸杞鲜果低温贮藏品质的影响

为比较1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理和2种气调包装对枸杞鲜果保鲜的效果,研究了1.0μL/L的1-MCP处理、聚乙烯膜气调包装(polyethylene film modified atmosphere packaging,PEF-MAP)和硅窗膜气调包装(silicon gum filmMAP,SGF-MAP)对枸杞鲜果(2±1)℃下贮藏品质和生理特性的影响。结果表明,1-MCP处理可减轻枸杞果实贮藏末期感官酸腐味,但对可滴定酸和果皮颜色等没有显著影响(P>0.05)。聚乙烯膜气调包装和硅窗膜气调包装可保持果实可溶性固形物质量分数,提高固/酸比及表皮状况、香气、质地等感官品质,但加快了可滴定酸的下降,对颜色、感官液汁变化影响不明显(P>0.05)。在贮藏末期(第35天),3个处理分别可将枸杞果实腐烂率由46.7%降低至31.1%、8.9%和26.7%。气调包装对枸杞的贮藏效果好于1-MCP处理,其中,聚乙烯膜气调包装效果较佳,可将枸杞果实贮藏期延长14d。试验结果可为鲜食枸杞商业化贮藏提供参考。     

Estimating water retention curves of forest soils from soil texture and bulk density

Forest soils differ significantly from the arable land in their distribution of the soil bulk density and humus content, but the water retention parameters are primarily derived from the data of agricultural soils. Thus, there is a need to relate physical parameters of forest soils with their water retention characteristics and compare them with those of agricultural soils. Using 1850 water retention curves from forest soils, we related the following soil physical parameters to soil texture, bulk density, and C content: air capacity (AC), available water capacity (AWC), and the permanent wilting point (PWP). The ACs of forest soils were significantly higher than those of agricultural soils which were related to the low bulk densities of the forest soils, whereas differences in AWCs were small. Therefore, for a proper evaluation of the water retention curves (WRCs) and the parameters derived from them, further subdivisions of the lowest (< 1.45 g cm^‐3) of the three bulk density classes was undertaken to the wide range of low soil densities in forest soils (giving a total of 5 bulk density classes). In Germany, 31 soil texture classes are used for the estimation of soil physical parameters. Such a detailed classification is not required because of insignificant differences in WRCs for a large number of these classes. Based on cluster analysis of AC, AWC, and PWP parameters, 10 texture collectives were obtained. Using 5 classes of bulk densities, we further calculated the ACs, AWCs, and the PWPs for these 10 classes. Furthermore, “van Genuchten parameters” (θ r, θ s, α, and n) were derived which described the average WRC for each designated class. In a second approach using multiple regression analysis, regression functions for AC, AWC, and PWP and for the van Genuchten parameter were calculated.     

玛纳斯河流域土壤盐渍化影响因素研究

为了探讨区域盐渍化过程和分布特征,本文通过野外调查和室内分析,研究了新疆玛纳斯河流域海拔高度、地貌类型、地下水埋深、土地利用类型和不同种植年限对土壤盐分含量变化的影响。结果表明:玛纳斯河流域土壤盐分含量随海拔高度的变化呈现先降低后升高再降低的趋势,高盐分含量主要集中在海拔350~400 m,海拔高度与土壤盐分含量之间没有很好的变化趋势;土壤盐分含量在不同地貌类型的分布状况为:冲积洪积扇缘带冲积平原中部冲积平原下部冲积洪积扇中部干三角洲地区,冲积洪积扇缘带与冲积平原中部的土壤剖面盐分有表聚和底聚现象,冲积平原下部土壤剖面中间层盐分含量较高;地下水埋深对土壤盐分含量变化影响明显,随着地下水埋深的变浅,土壤盐分含量显著增加;不同土地利用方式下,土壤含盐量具有显著性差异,荒地土壤盐分含量最高,表层和底层盐分高于中间层,耕地0~100 cm土层盐分含量均较低;随着滴灌年限的增加,0~100 cm土层盐分含量均呈现降低趋势,滴灌1年与3年表层盐分含量差异不显著,其他土层差异显著,滴灌8年与10年的各层土壤盐分含量差异均不显著。综上,玛纳斯河流域土壤盐分含量受地貌类型、地下水状况、土地利用类型和滴灌年限因素影响显著,盐分在土壤剖面上也表现出不同的分布特征。