京山县蔬菜产业发展现状、问题与对策

对近年来京山县蔬菜（包括食用菌）产业发展现状进行了阐述,指出了京山县蔬菜产业发展过程中存在的困难和问题,包括资金投入不足、栽培技术不高、基地规模不大、产业化程度不高等,并提出了今后京山县蔬菜产业化发展相应的措施和对策。     

小果型西瓜新品种苏蜜8号的选育

苏蜜8号是以SW032为母本,以SW058-1为父本配制而成的小果型西瓜一代杂种。早熟,果实发育期约30d(天)。植株生长势中等,耐低温弱光,易坐果。果实高圆形,单果质量1.8~2.3kg。果皮底色浅绿,覆深绿色窄条带,果皮厚0.4~0.5cm。果肉黄色,中心可溶性固形物含量11.0%~12.2%,质地酥嫩,汁液多,纤维少,风味佳。每667m2产量2000~2500kg,适宜长江中下游地区春季大棚栽培。     

‘乐亭白黄瓜’主要性状混杂度分析

‘乐亭白黄瓜’是河北乐亭县日光温室越冬茬旱黄瓜基地主栽的农家品种,由于缺乏系统选育,品种性状混杂,制约了当地旱黄瓜产业健康发展。现以‘乐亭白黄瓜’为试材,在春季日光温室栽培条件下,对该原始群体的生长势、早熟性、产量和品质等性状进行了调查分析。结果表明:‘乐亭白黄瓜’栽培群体的植株分枝少,但株高和节间长度分离较严重,变异系数分别为33.7%和20.9%。第一雌花节位集中分布在第4~11节;20节内雌花节位数集中分布在2~4个,变异系数27.4%。初步鉴定单性结实力较弱。商品瓜棒状,瓜长度集中分布在20~25cm,变异系数15.1%;瓜皮色均匀一致的占25.7%。雌花花柄长度变异系数为45.0%。该研究结果为黄瓜新品种选育提供参考依据。     

Numerical Prediction of Frequency of Delaminated Advanced Grid Stiffened plate

The paper aims to investigate natural frequency of delaminated advanced grid stiffened composite plates by hump resonance method.The composite laminated plate element and the rib element are adapted to simulate the laminated plate and the ribs.Based on the composite laminated plate and beam element model considering first-order shear effect,a damping model on the basis of Rayleigh damping model in conjunction with Adams' strain energy method(MSE) and a Hertz nonlinear dynamic contact model to avoid the overlap and penetration phenomenon between the upper and lower sub-laminates at the delaminated region.A numerical analysis method of dynamic response for the delaminated composite plates is carried out by precise time-integration method,and then the natural frequencies are achieved when the dynamic deflections reach the hump peak.For the frequency-domain analysis provided in the former research papers,it is a difficult problem to avoid the embedded phenomenon in the mode shapes at the delamination zone,while in the current time-domain analysis,the embedded phenomenon can be successfully overcome by using nonlinear contact model.By vibration excitation test,the specimens were excited by different excited frequency and the amplitude frequency response characteristics obtained are used to extract the frequency.The extracted frequencies of the narrow delaminated composite plates measured,which agrees well with the predicted natural frequencies.     

食源性病毒及其控制

食源性病毒是危害食品安全的重要因子,是指以食物为载体,导致人类患病的病毒(包括以粪-口途径传播的病毒和以畜产品为载体传播的病毒)。重点介绍了常见的食源性病毒:诺瓦克病毒(Noroviruses,NoV)、甲肝病毒(hepatitis A viruses,HAV)和禽流感病毒(Avian influenza virus,AIV)的生物学特点和流行病学特征。阐述了食品食源性病毒污染的来源、传播途径及其稳定性,同时从农业、食品加工业、餐饮业、政府和消费者多个不同的角度提出食源性病毒的预防控制措施,展望了该领域未来研究发展的方向。     

Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid

Structured Lipid was synthesized from canola oil and caprylic acid with sn-1,3 specific lipase from Rhizomucor miehei. Cold spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its chemical and physical properties were compared with pure butter and butterfat-canola oil 80:20 blend spread. The butterfat-SL blend had lower contents of hypercholesterolemic fatty acids (FAs) and the lowest atherogenic index (AI) as compared to the others. Melting and crystallization behaviors of butterfat-SL blend were similar to those of butterfat-canola oil blend above 0 degrees C. It showed solid fat contents (SFCs) similar to butterfat-canola oil blend but lower than pure butterfat. The butterfat-SL blend was shown to crystallize in the beta' form. There were no differences between the hardness of butterfat-SL blend spread and butterfat-canola oil blend spread. Rheological analysis showed that butterfat-SL blend spread lost its elastic behavior at 5 degrees C, a lower temperature than pure butter.     

Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.)

Characteristic aroma components of water dropwort (Oenanthe javanica DC.) were evaluated by aroma extract dilution analysis and solid-phase microextraction-gas chromatography-olfactometry. Alpha-Terpinolene (plastic/cucumber-like) was the most intense aroma-active compound in water dropwort. Other potent aroma-active compounds included p-cymene (kerosene-like), alpha-terpinene (lemon), (E)-caryophyllene (woody), (Z,E)-alpha-farnesene (woody), hexanal (green), (Z)-3-hexenol (green), phenylacetaldehyde (honey), (E)-2-nonenal (cucumber), bornyl acetate (cooked vegetable), and gamma-terpinene (lemon). Of these, p-cymene was believed to be primarily responsible for the distinct kerosene-like aroma note of water dropwort. The aroma property of p-cymene was dependent on its concentration and was described as kerosene-like at relatively high concentrations but changed to citrus and green aroma notes at low concentrations.     

Glutathione-dependent biotransformation of the fungicide chlorothalonil

A gene responsible for the chlorothalonil biotransformation was cloned from the chromosomal DNA of Ochrobactrum anthropi SH35B, capable of efficiently dissipating the chlorothalonil. The gene encoding glutathione S-transferase (GST) of O. anthropi SH35B was expressed in Escherichia coli, and the GST was subsequently purified by affinity chromatography. The fungicide chlorothalonil was rapidly transformed by the GST in the presence of glutathione. LC-MS analysis supported the formation of mono-, di-, and triglutathione conjugates of chlorothalonil by the GST. The monoglutathione conjugate was observed as an intermediate in the enzymatic reaction. The triglutathione conjugate has not been previously reported and seems to be the final metabolite in the biotransformation of chlorothalonil. The glutathione-dependent biotransformation of chlorothalonil catalyzed by the bacterial GST is reported.     

Contribution of individual polyphenolics to total antioxidant capacity of plums

To study the effect of polyphenolics on antioxidant capacities of plums, the amounts of total phenolics, total flavonoids and individual phenolic compounds, and vitamin C equivalent antioxidant capacity (VCEAC) of eleven plum cultivars was determined. There was a good linear relationship between the amount of total phenolics and total antioxidant capacity (r2 = 0.9887). The amount of total flavonoids and total antioxidant capacity also showed a good correlation (r2 = 0.9653). Although the summation of individual antioxidant capacity was lower than the total antioxidant capacity of plum samples, there was a positive correlation (r2 = 0.9299) of total antioxidant capacity of plum samples with the sum of the VCEACs calculated from individual phenolics. Chlorogenic acids and glycosides of cyanidin, peonidin, and quercetin were major phenolics among eleven plum cultivars. The antioxidant capacity of chlorogenic acids and anthocyanins showed higher correlation (r2) of 0.7751 and 0.6616 to total VCEAC, respectively, than that of quercetin glycosides (r2 = 0.0279). Chlorogenic acids were a major source of antioxidant activity in plums, and the consumption of one serving (100 g) of plums can provide antioxidants equivalent to 144.4-889.6 mg of vitamin C.