不同保鲜剂和包装材料对鲜切西芹保鲜效果研究

研究了过氧化氢、柠檬酸与氯化钙组合,以及不同包装材料高密度聚乙烯薄膜(HDPE)、普通聚乙烯薄膜(PE)及低密度聚乙烯薄膜(LDPE)对鲜切西芹的保鲜作用.试验结果表明,过氧化氢+柠檬酸+氯化钙组合时鲜切西芹有保鲜作用,可降低失重率,使呼吸代谢、相时电导率处于较低水平,鲜度指数也明显高于对照.LDPE,HDPE,PE三种包装材料对鲜切西芹的保鲜效果影响不明显.0.15%H2O2+0.1%CA+0.4%CaCl2组合对鲜切西芹的保鲜效果最好,贮藏9 d时,鲜度指数仍达到76.9%.     

鲜切马铃薯的加工工艺

为了研究块状类鲜切蔬菜的加工工艺，本文以马铃薯为材料，研究其杀菌、护色、包装等工序。试验结果表明，鲜切马铃薯的加工采用次氯酸钠杀菌，再用复配护色剂进行护色，其最佳配方为：0．04％曲酸、0．03％山梨酸钾、1％柠檬酸，真空包装后在4℃下冷藏，产品保质期一般可达5天，可充分满足产品从生产到消费者食用的时间。     

无硫复合护色剂抑制干制苹果片褐变机理研究

以“红富士”苹果片为试材,研究了氯化钠(0.7％)、氯化钙(0.6％)、柠檬酸(0.7％)、EDTA-2Na(0.16％)、异抗坏血酸钠(1.3％)和无硫复合护色液(氯化钠1.0％、氯化钙0.6％、柠檬酸0.9％、EDTA-2Na 0.16％、异抗坏血酸钠1.6％)6种无硫护色剂对干制苹果片抗坏血酸(维生素C)含量、还原性谷光甘肽(GSH)、总酚含量及抗坏血酸氧化酶(AAO)活力的动态变化趋势影响.结果表明:无硫复合护色液对干制苹果片褐变的抑止是通过遏止果片中抗坏血酸(维生素C)、还原性谷光甘肽(GSH)、总酚含量的降低及抗坏血酸氧化酶(AAO)活力增加而实现的.经不同无硫护色剂处理后,抗坏血酸(维生素C)、还原性谷光甘肽(GSH)、总酚含量随干制时间的延长而降低,其中以非处理对照组降低最显著,复合护色剂对干制果片中上述生化指标含量下降的抑制作用最强,异维生素钠作用其次,接着是氯化钠和柠檬酸,效果较差的是氯化钙和EDTA-2Na护色液.抗坏血酸氧化酶活力则随干制时间的延长而增加.与对照相比,各处理组差异显著.     

生姜提取液涂膜对鲜切苹果贮藏品质的动态变化

以"红富士"苹果为试材,采用无菌蒸馏水、1%海藻酸钠、0.5%海藻酸钠+0.1%生姜提取液、1%海藻酸钠+0.1%生姜提取液4个处理,PE保鲜袋4℃下贮藏,研究了生姜提取液及其可食性复合膜对鲜切"红富士"苹果的贮藏品质的影响。结果表明:海藻酸钠+生姜提取液处理在阻止水分蒸腾,维持硬度,降低褐变程度,减少营养物质的损耗,抑制多酚氧化酶(PPO)活性和丙二醛(MDA)的积累,减少微生物侵染方面,其综合效果要优于仅用海藻酸钠涂膜的处理及无菌蒸馏水处理的鲜切苹果。通过模糊数学感官评价方法对不同处理的鲜切苹果进行评判,得出最佳组合为1%海藻酸钠+0.1%生姜提取液。     

猕猴桃开放式组培增殖培养基的优化

为了得到猕猴桃开放式增殖培养的最佳抑菌剂(次氯酸钠)浓度和最佳培养基配方,以海沃德猕猴桃无菌苗为材料,在培养基中添加不同浓度次氯酸钠进行自然落菌、人工接菌试验,在此基础上进行增殖培养最佳次氯酸浓度筛选试验,在NAA、6-BA和蔗糖的单因素试验基础上设计三因素三水平的Box-Behnken响应面优化试验。结果表明,猕猴桃开放式增殖培养的最佳次氯酸浓度为0.013%,NAA、6-BA和蔗糖三因素对增殖系数的影响力大小为NAA>6-BA>蔗糖,增殖培养基优化结果为MS+6-BA 2.0 mg/L+NAA 0.1 mg/L+蔗糖30 g+琼脂3 g+次氯酸钠0.013%,此配方下的增殖系数为4.39。     

生姜和氯化钙处理对鲜切苹果生理品质的影响

为了探究鲜切水果保鲜的新途径,以鲜切苹果为试材,研究不同浓度生姜和氯化钙复合型保鲜剂对常温贮藏的鲜切苹果生理品质的影响。在贮藏期间,分析测定了鲜切苹果多项生理化指标。结果表明,苹果经过鲜切后,组织被破坏,导致可滴定酸含量、还原糖含量有所下降,失重率不断增加,多酚含量和PPO、POD活性有所增加而发生酶促褐变。通过比较不同浓度处理液的鲜切苹果生理指标选择最适浓度。从各项指标来看,0.1%生姜+1.5%Ca Cl2处理保鲜效果最好,可保持鲜切苹果较好的生理品质。     

不同药剂和浓度对草莓糖度及硬度的影响

针对草莓生产实际,综合考虑产量、品质、耐贮性及经济性状,采用了不同的药剂和浓度比较其对草莓糖度及硬度的影响.结果表明:4种处理组合为最佳处理组合:0.1%的氯化钙处理草莓,虽然产量有所偏低,但草莓的含糖量和贮藏性是所有处理中最好的,而且草莓上市也早,单株结果数较高,且商品果率为所有处理中最高.但叶面积和地上、地下的干、鲜重都偏低,这可能与含Cl的肥料有关,值得继续研究和探讨.0.1%的乳酸钙、0.3%的乳酸钙+1.0%的柠檬酸处理草莓,虽然商品果率低,但草莓上市早,叶面积及地上、地下的鲜、干重都有所增加,产量和含糖高都有大幅度的提高,贮藏性能没有太大的变化.0.1%的硝酸钙处理草莓,其产量、含糖量和耐贮性能都有很大的提高,只是商品果率偏低,有待于进一步探讨.这4种处理组合可以在生产中推广应用,将为种植户带来很大的经济效益和社会效益.     

猕猴桃新种长果猕猴桃的生物学特性及评价

目前,美味猕猴桃品种海沃德的栽培面积约占世界猕猴桃栽培总面积的60%,我国栽培的猕猴桃品种有1/3为中华猕猴桃、2/3为美味猕猴桃[1]。猕猴桃属约有118个种(变种、变形)[2],长果猕猴桃(Actinidia longi-carpa)是广西植物研究所发现的猕猴桃新种[3],我们对长果猕猴桃的生物学特性进行了研究,并对其开发利用价值进行了评价,目的是为长果猕猴桃的开发利用和制定适宜栽培技术措施提供理论依据。1主要性状1.1植物学特征长果猕猴桃为藤本植物,多年生枝灰褐色,皮孔棱形,淡褐色,髓心淡褐色,片层状,偶尔见到实心。2年生枝暗褐色,除芽苞外,均无毛。1…     

复合型涂膜技术对鲜切苹果贮藏品质的影响

以山东红富士苹果为试验材料,研究不同浓度的抗坏血酸、氯化钙、壳聚糖、L-半胱氨酸的复合型涂膜材料处理鲜切苹果的保鲜效果。按照L9(34)进行正交实验设计,通过对褐变度、失重率、MDA指标的测定选出最优方法:2%L-Cys+0.5%Vc+2%CaCl2+1.5%壳聚糖。比较最优组合处理的鲜切苹果在不同温度条件下相关指标变化来确定最佳涂膜配方。结果表明:4℃的2%L-Cys+0.5%Vc+2%CaCl2+1.5%壳聚糖处理保鲜效果最好,可保持鲜切苹果较好的生理品质。     

果蜡复合涂膜保鲜剂对荔枝贮藏效果研究

以果蜡为成膜剂,复配护色剂柠檬酸和抑菌剂特克多、亚硫酸钠,制备新型荔枝保鲜剂,并探讨其在3℃条件下贮藏保鲜效果。结果表明:果蜡涂膜与0.1%特克多、7%柠檬酸复合可有效抑制低温贮藏过程中荔枝腐烂率,可较好地抑制荔枝果肉PPO活性上升以及可溶性固形物含量、多酚含量下降,保护荔枝果皮颜色,抑制褐变;3℃贮藏第20天时,经该复合保鲜剂涂膜处理的荔枝腐烂率3.84%,果皮褐变指数1.7,可溶性固形物含量18.04%,总酚含量227.9 mg/kg,各项指标均显著优于果蜡+7%柠檬酸复合涂膜、果蜡+7%柠檬酸+亚硫酸钠复合涂膜和对照(7%柠檬酸浸泡)。因此,果蜡与0.1%特克多、7%柠檬酸复合涂膜可为荔枝商业冷藏保鲜提供参考。     

复合涂膜结合紫外线照射对牡丹切花品质的影响

为延长牡丹（Paeonia suffruticosa）鲜切花的保鲜时间,利用聚乙烯醇、壳聚糖、柠檬酸、甘油、十二烷基硫酸钠（SDS）、纳他霉素制成复合涂膜保鲜剂,在20 ~ 25 ℃及相对湿度68% ~ 86%条件下采用高压电动喷涂工艺并结合紫外线照射技术处理‘洛阳红’牡丹切花,考察对切花品质及寿命的影响。结果表明：该方法可显著增强切花的弹性和坚韧性,较好地保持切花色泽,减少水分损失,同时抑制霉菌和酵母菌的增长。通过二次多项式逐步回归法建立各因素与瓶插寿命之间的数学方程,并得到最佳复合涂膜配方与紫外处理参数为：聚乙烯醇35 mg · mL^-1,壳聚糖21 mg · mL^-1,纳他霉素1.0 mg · mL^-1,SDS 2.1 mg · mL^-1,柠檬酸5.4 mg · mL^-1,在紫外线强度为90 μW · cm^-2、波长为253.7 nm时处理20 min。本处理方法可使牡丹鲜切花的瓶插寿命保持12 d。     

Water relations and microbial proliferation in vase solutions of Narcissus tazetta L. cv. ‘Shahla-e-Shiraz’ as affected by biocide compounds

Summary

Disruption of cut flower water relations due to the growth and proliferation of microorganisms in the vase solution is one of the most important factors causing reduced vase-life and deterioration in cut flowers. These experiments were conducted to study the effects of some biocides in controlling microbial proliferation in vase solutions and on water relations in cut Narcissus tazetta L. cv. ‘Shahla-e-Shiraz’, a native bulbous cut flower of Iran. The stems of ‘Shahla-e-Shiraz’ Narcissus cut flowers were exposed to 17 treatments: aluminium sulphate (at 100, 200 or 300 mg l^–1), citric acid (at 150, 300 or 450 mg l^–1), 8-hydroxyquinoline citrate (at 200, 300 or 400 mg l^–1), sodium hypochlorite (at 400, 600 or 800 mg l^–1), calcium hypochlorite (at 400, 600 or 800 mg l^–1), sterilised distilled water, or tap water (control). Generally, the least effective compounds in controlling microbial proliferation were low concentrations of aluminium sulphate or citric acid. 8-Hydroxyquinoline citrate treatments were most effective, and the vase solution did not contain any microbes until day-6. Vase solution contaminants were yeasts, Bacillus ssp., Staphylococcus ssp., Actinomycetes and Aspergillus ssp. Yeasts and bacilli were the most common microorganisms. Severe symptoms of phytotoxicity such as bud abortion and yellowing in aluminium sulphate-treated flowers, stem proximal-end browning and shrinking in 8-hydroxyquinoline citrate-treated flowers, and bleaching of soaked parts in sodium hypochlorite treatments, were seen. Most solution was taken up in 150 mg l^–1 citric acid, while the reduction in fresh weight was least in 200 mg l^–1 8-hydroxyquinoline citrate. The correlation between microbial counts and growth rate with solution uptake was slightly negative, but their correlation with fresh weight loss was slightly positive.     

种子消毒方法对大葱无菌苗培养的影响

采用次氯酸钠、升汞两种常用消毒剂对大葱种子进行消毒处理,并研究添加助剂吐温20对大葱种子发芽和消毒效果的影响。结果表明：用2%次氯酸钠消毒40 min,并在消毒前后添加吐温20对大葱种子的消毒效果最好,能显著提高大葱种子的发芽率和发芽势,降低污染率。     

An improved surface disinfection method for shoot expiants from Iris rhizomes infected with bacterial soft rot (Erwinia carotovora subsp,carotovora)

Summary

The standard method (protocol 1) for disinfecting shoot expiants used for initiation of plant tissue cultures failed when Iris rhizomes were infected with bacterial soft rot (Erwinia carotovora subsp, carotovora), Two new disinfection protocols were therefore developed, They involved keeping stock plants without irrigation for two months prior to excision of expiants; alcohol disinfection of the expiants prior to excision from the rhizome; dipping of the expiant in alcohol immediately after excision; soaking in 1 % (v/v) sodium hypochlorite (protocol 2) or saturated calcium hypochlorite (protocol 3); and soaking in mercuric chloride, With protocols 2 and 3 up to 90% and 62% respectively of expiants taken from infected Iris rhizomes showing soft-rot symptoms remained free of detectable microorganisms in vitro.     

钙对牡丹切花保鲜效果的影响

以"菱花湛露"为试材,研究在基本保鲜液中添加硝酸钙、氯化钙对牡丹切花瓶插过程中瓶插液对瓶插寿命、花枝鲜重变化率等指标的影响。结果表明:3%蔗糖+200 mg/L 8-HQ+300 mg/L柠檬酸+400 mg/L硝酸钙+100 mg/L氯化钙能显著延长瓶插寿命达8.7 d,该保鲜液能使瓶插花枝鲜重变化呈平稳缓速上升态势,推迟下降时间,从而延迟萎蔫出现时间。     

新鲜蔬菜硝酸盐含量测定的改进试粉法

 为适应新鲜蔬菜硝酸盐快速检测的需要, 在现有试粉法的基础上对硝酸盐测定的试粉法进行了改良研究。结果表明, 本研究建立的直接以去离子水浸提蔬菜匀浆, 混合试粉配方为柠檬酸∶一水硫酸锰∶无水对氨基苯磺酸∶N - 1 - 萘乙二胺盐酸盐∶细锌粉= 30∶4∶1.6∶0.8∶1, 其加入量为0.1 g的改进试粉法, 对于溶液中硝酸盐含量在0～20 mg/L范围时, 显色吸光值与硝酸盐含量呈现良好的线性关系, 相关系数达0.9999, 方法回收率在97.7%～104.5%之间, 相对标准偏差2.71%。用本改进试粉法测定11种蔬菜的硝酸盐含量与国标法测定结果的t检验具有一致性。     

Efficacy of Natureseal® AS1 browning inhibitor in fresh-cut fruit salads applications,with emphasis on apple wedges

Summary

Prevention of browning in fresh-cut fruit is of major commercial significance as fresh-cut fruit salads are major players in the international marketplace. Natureseal^® AS1 and AS5 browning inhibitors out-performed ascorbic acid and citric acid in tests with fresh-cut wedges of ‘Bramley’ apple. A dipping regime of 2 min in 6% (w/v) AS1 solution was found to be optimal, as longer dip-times and higher concentrations led to significant residues of AS1 on the fresh-cut ‘Bramley’ wedges. Tests on fresh-cut wedges from ten apple cultivars indicated that AS1 was significantly beneficial (P < 0.001) to maintain wedge colour during chill-storage in all cultivars, with the exception of ‘Shampion’, which had a low browning tendency and performed equally well with or without AS1. Tests on the anti-oxidant status of a generic fruit salad, which was not treated with AS1 and stored for 15 d, indicated a significant reduction in anti-oxidant status, due largely to the depletion of vitamin C (from 137 to 97 mg 100 g^?1 DW). Total phenolics contents remained relatively constant over the 15-d storage period. The outcomes from these trials have been presented to commercial food companies with a view to their uptake.     

不同处理对莴笋果实切片贮藏品质及褐变的影响

以莴笋试材,研究了异Vc、柠檬酸等处理对鲜切莴笋常温贮藏期间品质和褐变的影响.结果表明:异Vc(1%)+柠檬酸(0.5%)复合处理对鲜切莴笋贮藏期间的褐变有良好的抑制作用,保持了较低的PPO活性,对果实的糖酸含量等无不良影响.其与EDTA(0.1%)复合效果最好,并且可以有效抑制丙二醛含量的升高,减少了细胞膜的损伤.     

鲜切及冷藏对4种蔬菜品质的影响

通过对油麦菜、马铃薯、辣椒、豇豆4种蔬菜总糖、总酸、类胡萝卜素、叶绿素、抗坏血酸含量的测定,研究新鲜蔬菜、鲜切蔬菜及其低温贮存后的品质变化。结果表明,与新鲜蔬菜相比,4种蔬菜的总糖含量在鲜切和鲜切冷藏后大多发生显著变化,辣椒鲜切和鲜切冷藏后总糖含量极显著提高,而豇豆、马铃薯鲜切和鲜切冷藏后总糖含量显著或极显著降低。油麦菜、马铃薯总酸含量在鲜切和鲜切冷藏后有明显下降趋势,鲜切马铃薯的糖酸比极显著上升。鲜切和鲜切冷藏后油麦菜类胡萝卜素含量极显著降低32.7%～54.5%,辣椒类胡萝卜素含量显著或极显著提高63.5%～112.9%。鲜切冷藏后油麦菜和辣椒叶绿素含量极显著降低57.7%和43.6%。油麦菜、马铃薯鲜切及鲜切冷藏后总抗坏血酸含量显著或极显著降低;鲜切辣椒总抗坏血酸和还原态抗坏血酸含量均极显著上升,而鲜切冷藏后辣椒总抗坏血酸和还原态抗坏血酸含量极显著下降。豇豆鲜切和鲜切冷藏后类胡萝卜素、叶绿素和抗坏血酸含量未发生显著变化。     

不同灭菌条件对蓝莓组培影响试验

以蓝莓茎段为外植体,比较不同灭菌条件对蓝莓成活率的影响,结果表明：灭菌方法为70%酒精30s＋0.1%升汞、灭菌时间为6～8min时,蓝莓茎段外植体成活率最高,其次是70%酒精30s＋2%次氯酸钠、灭菌时间为8～10min。