Losses during Storage of Potato Varieties in Relation to Weather Conditions during the Vegetation Period and Temperatures during Long-Term Storage

Degradation of harvested tubers due to water loss, sprouting, and disease can cause severe economic difficulties in the cultivation of potatoes (Solanum tuberosum). This study evaluated the storage losses of new varieties of potato and determined the sprouting dates of potatoes stored at different temperatures. Additionally, this study evaluated the influence of weather conditions during the vegetative growth period on the date of sprouting in storage. After storage at three different temperatures (3, 5, and 8 °C), we estimated natural losses and losses caused by sprouting or the development of disease. The potato varieties stored at 3 °C, and 5 °C had similar weight losses (8.8% and 9.3%, respectively), but the potatoes stored at 8 °C had higher losses (10.8%). The average potato losses caused by disease ranged from 0.6% to 10%. The onset of sprouting of potatoes stored at 8 °C depended on the variety and began in the 20 day of December. Storage at 5 °C delayed sprouting by about 50 days compared with storage at 8 °C. Weather conditions (hot and rainy) during vegetative growth of the plants also influenced sprouting date, natural losses, and the amount of disease during storage. Our data showed a significant correlation between the hydrothermal coefficient during the vegetative period and the date of sprouting of potatoes during storage.     

不同株型粳稻品种的冠层特征和物质生产关系的研究

 对不同株型粳稻品种的冠层特征与群体物质生产和产量的关系进行了研究。结果表明，品种的株型不同，对肥力的反应不同，冠层发展动态和干物质生产速度亦有明显差异．表现为随着肥力水平的提高，不同株型品种同抽穗前叶面积增长速度的差异减小，抽穗后叶面积衰减速度的差异增大。抽穗期的LAI与抽穗后群体干物质生产速度和产量之间呈二次曲线回归关系，获得最高产量的最适LAI与获得最大干物质生产速度的最适LAI基本上是一致的，抽穗后群体干物质生产速度与产量之间亦呈现出极显著的正相关。     

Properties of Short-Dough Biscuits in Relation to Structure

The mechanical properties of short-dough biscuits of various composition were determined in three-point bending tests. The temperature during dough preparation and the dough water content affected the air volume fraction and the mechanical properties to an extent which depended on the fat content. These results suggest that the air volume fraction of the biscuits is likely to be related to the rheological properties of the doughs. The temperature at which measurements were made affected the mechanical properties of the biscuits, especially at higher fat contents. The diffusion of Sudan III into the biscuits also depended on the fat content. The mechanical properties were markedly influenced by water content; as a result of the plasticising effect of water, the matrix underwent a glass transition. The effect of sugar type on mechanical properties depended on the type of biscuit. It is concluded that low-fat biscuits are fat-dispersed systems and that high-fat biscuits are bicontinuous. Whether biscuits are in a glassy or rubbery state cannot be predicted from their water contents in relation to the state diagrams of either gluten or sucrose.     

抗赤霉病小麦地方品种的贮藏蛋白分析

采用A-PAGE和SDS-PAGE方法,对来自不同地方的23个抗赤霉病小麦地方品种的醇溶蛋白和谷蛋白亚基进行了分析。结果表明,在A-PAGE电泳分析中,23个供试品种具有23种不同的醇溶蛋白带型,共分离出39条相对迁移率不同的谱带,其中31条具有多态性,占86.8％,每份材料可电泳出14～23条带,存在着广泛的等位基因变异。在SDS-PAGE电泳分析中,出现了9种不同的高分子量谷蛋白亚基及6种亚基组合类型,优质亚基及亚基组合所占的比例较少,品质评分较低,其变幅为5～9分,平均为6.8分。     

5 个甘蔗品种（系）砍收后耐贮性分析

甘蔗砍收后堆放过程中,耐贮性与品种有直接关系。本研究以 5 个甘蔗品种（系）为供试材料,观测砍收后 7 d 内,其甘蔗蔗糖分、重力纯度、简纯度、还原糖分、纤维分、单茎重等指标变化情况。采用相关分析、因子分析法 进行分析,对测定指标间相关性及 5 个甘蔗品种（系）品质变化进行评价。结果表明,随着堆放时间延长,甘蔗蔗糖 分、重力纯度、简纯度均呈下降趋势,甘蔗纤维分、还原糖分和单茎重损失均呈上升趋势,重力纯度和简纯度指标间 极显著正相关,还原糖分与简纯度指标间显著负相关;6 个指标可简化为 2 个因子,其达到所有指标 91.297%的信息量; 利用因子得分对供试甘蔗品种（系）进行聚类分析,可分为 3 个类群。在 5 个品种（系）中,热甘 11-1559 耐贮性最 好,ROC22 和热甘 14-291 次之,热甘 11-122 和热甘 12-60 最差。     

5个甘蔗品种（系）砍收后耐贮性分析

甘蔗砍收后堆放过程中,耐贮性与品种有直接关系。本研究以 5 个甘蔗品种（系）为供试材料,观测砍收后7d 内,其甘蔗蔗糖分、重力纯度、简纯度、还原糖分、纤维分、单茎重等指标变化情况。采用相关分析、因子分析法进行分析,对测定指标间相关性及 5 个甘蔗品种（系）品质变化进行评价。结果表明,随着堆放时间延长,甘蔗蔗糖分、重力纯度、简纯度均呈下降趋势,甘蔗纤维分、还原糖分和单茎重损失均呈上升趋势,重力纯度和简纯度指标间极显著正相关,还原糖分与简纯度指标间显著负相关;6 个指标可简化为 2 个因子,其达到所有指标 91.297%的信息量;利用因子得分对供试甘蔗品种（系）进行聚类分析,可分为 3 个类群。在 5 个品种（系）中,热甘 11-1559 耐贮性最好,ROC22 和热甘 14-291 次之,热甘 11-122 和热甘 12-60 最差。     

Fatty Acid Composition of Three Rice Varieties Following Storage

The petroleum ether extractable lipids (PEE-L) and aqueous propan-1-ol extractable lipids (PWE-L) of three varieties of rice were determined gravimetrically and characterised by fatty acid profiles. The content of PEE-L (22·5–28·2 mg g⁻¹) was higher than that of PWE-L (7·4–11·5 mg g⁻¹) in brown rice with the situation reversed in milled rice (3·0–4·5 mg g⁻¹vs. 7·2–8·7 mg g⁻¹). The ratio of unsaturated fatty acid to saturated fatty acid was about two times higher in PEE-L than that in PWE-L for both brown and milled rice reflecting the selective complexation of saturated fatty acids. Rice storage at 37 °C resulted in some minor but statistically significant changes in the fatty acid profile. In the case of brown rice, the only notable changes were a reduction in the amounts of oleic and linoleic acids in the aqueous propan-1-ol extractable fatty acid fraction (PWE-FA) following storage at the higher temperature. Milled rice of all three varieties showed a decrease in linoleic acid content of PEE-L following storage at 37 °C for 4 and 7 months compared to storage at 4 °C. There was no change in fatty acid contents of PWE-L of milled rice when stored at 4 and 37 °C for 4 and 7 months. This implies that the PWE-L (or bound lipids) were more stable than PEE-L (or free lipids) during storage.     

6个甘蔗新品种（系）砍收后耐贮性研究

原料蔗的品质与糖厂经济效益紧密联系,了解甘蔗砍收后不同堆放时间甘蔗品质重要指标的变化规律,对于糖厂提高经济效益十分重要。本试验利用6个优良甘蔗品种（系）,对不同堆放时间甘蔗品质的变化规律进行分析和总结。结果表明,在甘蔗收获后堆放过程中, 简纯度和重力纯度先小幅增加,后开始下降,随着堆放时间延长,两纯度下降加快,当重力纯度和简纯度达到相等时,即纯度比接近于1时,甘蔗糖分也处于最高值,当重力纯度超过简纯度,同时甘蔗糖分小幅下降;甘蔗纤维分和还原糖分随堆放时间的延长而上升;在参试材料中云蔗08-2060、云蔗07-2800、云蔗06-193、云蔗07-2178和云蔗08-1609属耐贮品种。     

The Development of Coleoptile Tillers in Relation to Seedling Vigor in Early-Maturing Varieties of Spring Type Wheat

Abstract

Increase in seedling vigor is necessary to improve the yield of early-maturing spring wheat with a limited growth period. The importance of coleoptile tillers in increasing seedling vigor has been suggested. However, most previous studies on the development of coleoptile tillers have been made with only a limited number of varieties and under controlled environmental conditions. In this study, we examined difference in the development of coleoptile tillers among early-maturing varieties of wheat under field conditions. We observed large differences among varieties in the percentage of plants with coleoptile tillers, ranging from 5.6% in Haruyutaka to 60.1% in Bandouwase. The percentage of plants with coleoptile tillers was closely correlated with the number of leaves developed on the main stem. The dry weight of the plants with coleoptile tillers was heavier than that without coleoptile tillers (by 34.8% in Fukuwase komugi). However, in some varieties, the dry weight of the plants with coleoptile tillers was similar to that of plants without coleoptile tillers. The increase in dry weight per plant seemed to be achieved by the production of either a few heavy tillers or many light tillers.     

茶树品种抗茶橙瘿螨的形态与生化特征

不同抗螨性的茶树品种间存在着形态学和生物化学方面的差异。扫描电镜的观测结果表明,抗性品种在叶面形态上具有茸毛密度高、上表皮角质化程度强和气孔密度低的特点。鲜叶生化分析结果表明,抗性品种的氨基酸总量及组成中的茶氨酸、谷氨酸和天冬氨酸含量比感性品种高;此外,抗性品种还有较高的咖啡碱含量、低的还原糖和水溶性糖含量及较高的谷氨酸脱氢酶和苯丙氨酸解氨酶活性的生化特征。从抗螨机制的角度来说,形态学特征主要构成了螨取食行为的障碍因子,受遗传控制;而化学特征为一抗生性机制,易受环境条件的影响     

新疆24个棉花主栽品种纤维品质储存变异

为掌握储存对新疆不同种植区域主栽品种棉花纤维品质特征的影响,利用估计边际均值、相关性检验、品类分布特征、纺纱均匀性指数的对比等方法,对南北疆24个主栽品种纤维品质进行跟踪分析。结果显示:黄度、颜色等级、断裂伸长率、短纤维率等主要品质指标的边际均值发生变化;储存对断裂比强度、断裂伸长率等品质指标影响显著;储存批次间黄度、颜色等级、短纤维率、断裂伸长率等品质指标均值差异显著;新陆早、新陆中、中棉所系列等3个品种系列原棉因储存表现出总体品质特性的差异;储存能引起纺纱均匀性指数的波动。结果表明,储存对新疆24个主栽品种棉花纤维的主要品质指标产生不同程度的影响。     

橡胶树种子主要贮藏蛋白质细胞学和生物化学鉴定

成熟橡胶树种子的胚和外胚乳蛋白质含量约占干重的１５％。游离氨基酸含量约占干重的０．６％,试验了１１种提取液对成熟种子胚和外胚乳蛋白质提取的效果,结果表明,含２％ＳＤＳ的Ｔｒｉｓ（４１ｍｍｏｌ／Ｌ）－硼酸（４０ｍｍｏｌ／Ｌ）缓冲液（ＰＨ８．６）能提取８０％以上的蛋白南。根据ＳＤＳ－ＰＡＧＥ的结果,这些蛋白质中有两组占优势的组分,笔者称之为组分Ⅰ蛋白质（由３６,３４和３２ｋＤａ３种多肽组成）和组分Ⅱ蛋     

Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea

Abstract

The physicochemical properties of eight popular glutinous rice varieties (Hwasunchal, Dongjinchal, Sangjuchal, Seolhyangchal, Jinbuchal, Sangnamchal, Hangangchal, Milyang-167) in Korea were evaluated. The starch granules in Seolyangchal, Sangnamchal, Hangangchal, and Milyang-167 rice showed greater crystallization than that of the other varieties, which were more loosely packed with larger air spaces in between granules. Dongjinchal rice showed lowest amounts of potassium and calcium with 44.51 and 3029.50 ppm, respectively. This variety also exhibited the highest sugar content with 1.30–16.82 μg g-¹ and fastest hydrolysis rate of 771.5 mg g-¹. Sangnamchal, Sangjuchal, and Jinbuchal varieties showed abundant amounts of essential amino acids and highest pasting values (73.6°C, 3.0 min). On the other hand, lowest pasting values (69.6°C, 2.7 min) and total amino acid content of 452.61 ng mg-¹ were observed in Milyang-167 rice. Hwasunchal and Sangnamchal samples contained the highest concentration of unsaturated fatty acids with 760 mg g-¹ and lowest level of saturated fatty acids with 230 mg g-¹. The highest viscosity values were obtained in Hangangchal variety, while the lowest values were found in Jinbuchal sample. This study illustrates the wide variation in the physicochemical properties of the glutinous rice varieties analyzed. The results could serve as baseline information for the quality evaluation of rice with unique characteristics suitable for specialty food processing.     

4个华南系列木薯品种块根采后贮存能力分析

以中国自主选育的华南系列主栽品种华南5号、华南8号、华南9号及华南11号为材料,研究不同贮藏天数其块根失重率、干物率、淀粉含量和β-胡萝卜素含量的变化。结果表明：在贮藏过程中,4个木薯品种块根的相关品质间均存在明显差异,干物率与淀粉含量在前7 d表现出显著或极显著的相关性;其中华南5号常温耐贮存时间最长,耐贮存能力最强。     

Biochemical Properties and Anti-Biofilm Activity of Chitosan-Immobilized Papain

Chitosan, the product of chitin deacetylation, is an excellent candidate for enzyme immobilization purposes. Here we demonstrate that papain, an endolytic cysteine protease (EC: 3.4.22.2) from Carica papaya latex immobilized on the matrixes of medium molecular (200 kDa) and high molecular (350 kDa) weight chitosans exhibits anti-biofilm activity and increases the antimicrobials efficiency against biofilm-embedded bacteria. Immobilization in glycine buffer (pH 9.0) allowed adsorption up to 30% of the total protein (mg g chitosan⁻¹) and specific activity (U mg protein⁻¹), leading to the preservation of more than 90% of the initial total activity (U mL⁻¹). While optimal pH and temperature of the immobilized papain did not change, the immobilized enzyme exhibited elevated thermal stability and 6–7-fold longer half-life time in comparison with the soluble papain. While one-half of the total enzyme dissociates from both carriers in 24 h, this property could be used for wound-dressing materials design with dosed release of the enzyme to overcome the relatively high cytotoxicity of soluble papain. Our results indicate that both soluble and immobilized papain efficiently destroy biofilms formed by Staphylococcus aureus and Staphylococcus epidermidis. As a consequence, papain, both soluble and immobilized on medium molecular weight chitosan, is capable of potentiating the efficacy of antimicrobials against biofilm-embedded Staphylococci. Thus, papain immobilized on medium molecular weight chitosan appears a presumably beneficial agent for outer wound treatment for biofilms destruction, increasing antimicrobial treatment effectiveness.     

甘薯新品种在红壤旱地栽培产量对比试验初报

引进4个甘薯新品种进行对比试验,结果表明,有3个品种的鲜薯产量高于对照品种岩薯7-3。在增产的3个甘薯品种中,龙薯1号比对照增产达极显著水平,赣薯2号增产达显著水平,广薯95增产未达显著水平。初步表明龙薯1号、赣薯2号适宜在武平红壤旱地种植。     

Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties

Abstract

This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with their starch properties. We used two rice cultivars for sake brewing, Senbon-nishiki and Yamada-nishiki, from three different plots in Hiroshima prefecture. Hardness values of kernels were significantly higher in non-white-core than in white-core kernels in both varieties. Vickers hardness (VH) values were lowest at the center of the kernel in both types of kernels. VH values of white-core tissues of white-core kernels were significantly lower than those of corresponding tissues of non-white-core kernels. No significant differences were observed between the two types of kernels in VH values of the surrounding translucent tissues and in the starch properties (amylose content, pasting properties analyzed using a rapid viscoanalyzer and gelatinization properties analyzed using a differential scanning calorimetry). These results suggest that the difference in physical properties between the two types of kernels of the rice varieties for sake brewing are associated with the difference in structure of endosperm cells and not in starch properties.     

Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time

Large deformation rheological properties of short doughs of various composition prepared under various mixing times were determined in uniaxial compression. Sucrose-syrup doughs exhibited prominent yielding and flow behaviour. Their apparent biaxial extensional viscosity decreased with increasing sucrose content. The stress-strain curves for the sugar-free doughs indicated a stronger elastic contribution to deformation than did those for the sucrose-syrup doughs. The deformability of the former doughs increased with increasing water content. Regardless of dough type, mixing time had a pronounced effect on dough consistency. In addition, it drastically changed the shape of the stress-strain curve for a sugar-free dough. These results are discussed in terms of the structure of short doughs. It is concluded that sucrose delays, if not inhibits, gluten development and promotes formation of a non-fat continuous phase, whereas mixing promotes formation of a continuous fat phase.     

鲜食糯玉米品种热力学特性评价

热力学特性是评价鲜食糯玉米子粒均匀性、热稳定性和回生程度的重要指标。为了解我国鲜食糯玉米品种热力学特性,利用差示扫描量热法(DSC)测定104个鲜食糯玉米品种的热力学特性,并采用主成分分析方法对其结果进行评价。结果表明,鲜食糯玉米104个品种间淀粉热力学特征参数有显著差异,且不同参数中以回生值变异最大,回生样品的终值温度变异最小。相关分析表明,糯玉米淀粉胶凝特征参数起始温度、峰值温度、终值温度两两极显著正相关,糊化范围与峰值指数呈极显著负相关,回生热焓值和回生值呈极显著正相关。将热力学特征参数可简化为4个主成分,累计方差贡献率为86.11%。104个糯玉米品种可分为8大类,其中I和II类分别有53和43个品种,共占供试材料的92.3%,是最主要的两种类型。糯玉米淀粉热力学特征值间有良好的相关性,影响鲜食糯玉米子粒品质最重要的热力学特征值为回生值、热焓值和胶凝温度。