山茶花粉生活力及贮藏条件初探

以山茶两种开放程度花朵（初开和盛开）的花粉为试材,采用无机酸法和联苯胺染色法研究了花朵开放程度和贮藏条件对花粉生活力的影响.结果表明：无机酸法不适于山茶花粉生活力的测定,联苯胺染色法能快速地检测山茶花粉的生活力.实验结果表明,两种花粉生活力随着贮藏时间的增加呈逐渐下降的趋势.花朵的开放程度对花粉的生活力影响不大,而贮藏条件对其影响显著：室温（13℃～25℃）下,两种山茶花粉贮藏12 d后生活力完全丧失;冷藏（2℃）条件下,盛开花粉贮藏26 d后生活力完全丧失,而初开花粉生活力完全丧失需要30 d.     

小麦条锈菌夏孢子保存时间及存活力评价

为在RNA水平上快速检测小麦条锈菌夏孢子的存活力和致病性,选取-20℃下保存1年和10年的菌株,检测小麦条锈菌夏孢子RNA产量和完整性,并通过室内人工接种实验鉴定其致病性。结果表明,RNA产量高于600 ng·mg^-1的夏孢子具有致病性,低于600 ng·mg^-1的夏孢子均已丧失致病性;RNA完整性好的菌株,其存活力高,潜育期和致病性与新鲜夏孢子基本一致,RNA完整性差的菌株存活力低,潜育期延长,致病性弱;RNA严重降解的菌株存活率极低或失活,完全丧失致病性。因此,通过检测小麦条锈菌夏孢子RNA的产量和完整性可以评估其存活力和致病性。     

超干贮藏对美女樱种子活力的影响

[目的]通过对美女樱种子进行超干处理之后研究其生活力及生理生化特征,从而为探寻美女樱种子适宜的贮藏方法提供理论依据。[方法]采用硅胶干燥法将美女樱种子含水量由6.7%分别降至4.6%、3.5%、3.0%、2.6%和2.3%5个梯度,用铝箔袋密封后在室温下保存1年,随后测定不同含水量超干种子经复水处理后的生活力及生理指标,包括发芽率、发芽势、电导率、TTC还原力以及过氧化物酶(POD)活性。[结果]经过超干处理的美女樱种子在室温条件下贮藏1年后,发芽率、发芽势、电导率、TTC还原力以及POD活性均有所下降。含水量为4.6%和3.5%的种子的发芽率、发芽势、TTC还原力以及POD活性与对照(含水量为6.7%,0℃贮藏)相比,差异较小。含水量为3.0%、2.6%和2.3%的种子发芽率、发芽势、TTC还原力以及POD活性降幅较大,电导率呈上升趋势。[结论]将美女樱种子经室温适度超干后在室温下贮藏可以取得与未超干种子在0℃条件下贮藏相似的效果,为探讨美女樱种子的适宜贮藏方法提供理论依据。     

香椿芽中亚硝酸盐含量的比较研究

采用盐酸萘乙二胺分光光度法对焯水椿芽、新鲜椿芽用食盐水腌渍一段时间后,测定其亚硝酸盐的含量,为人们的日常饮食、蔬菜加工提供科学依据^[1]。结果表明：香椿芽用开水焯过后其亚硝酸盐的含量有大幅度降低,且腌渍8天后,亚硝酸盐含量逐渐降低并趋于平稳,低温储存有利于亚硝酸盐含量的降低。     

Germination pretreatment and storage behavior of Terminalia laxiflora seed

Terminalia laxiflora Engl.&Diels.is an important indigenous and multi-purpose species in Ethiopia.However threatened due to low germination and its storage behavior is unknown.In this study,we aimed to(1)test pretreatments for breaking the dormancy of T.laxiflora seed and(2)determine its storage behavior.Seeds were subjected to four pretreatments such as soaking,scarification,high-temperature,and control.Experiments were done before storage and after 2 years of dry storage at cold temperature(-10℃)based on randomized design with four replicates.The first round of experimental results showed that T.laxiflora seeds with high temperature treatments at 78℃for 10 min showed significantly higher germination percentage(80%).In the second round experiment,high-temperature treatment at 78℃for15 min,cold water soaking,high-temperature treatment at78℃for 10 min,hot water soaking,and high-temperature treatment at 78℃for 5 min showed significantly higher germination percentage from the remaining treatments(75,64,58,56,and 53%,respectively).To break the dormancy of T.laxiflora seed and attain good germination result,seeds should be pretreated with high-temperature at 78℃for 10 min to test the initial germination before storage and should be pretreated with high-temperature(at 78℃for15,10,or 5 min),soaked in cold,or hot water for 24 h to monitor the germination after storage.The two experiments show that T.laxiflora produces orthodox seed.     

玉米收储制度改革背景下吉林省农户生产经营困境及对策研究

吉林省执行国家玉米临时收储政策以来,玉米收储价格持续走高,种植面积和产量不断扩大,有效保障国家粮食安全和广大农民利益。但临储制度所带来的库存、销售等方面的问题也逐渐显现。2016年,国家发改委联合中央农办、财政部等部门,正式启动"市场化收购"加"补贴"模式,取消玉米临时收储政策。收储制度改革作为我国农业供给侧改革的重要组成部分,在建立更加完善的市场秩序过程中,客观上引发了产业链各环节的不适应甚至生产经营困境。本文利用2016～2017年吉林省72个玉米种植样本村的调查数据,分析玉米收储制度改革对吉林省不同规模玉米种植农户生产经营造成的影响,并针对消极影响所带来的种植规模扩大、种植结构调整等困境,提出相应的对策和建议。     

包装袋对核桃青果贮藏效果对比试验

为了探明不同包装袋对青皮核桃在冷藏期间贮藏效果的影响,采用气调保鲜袋PE40、PE50硅窗袋g50、g55、g60、g656种包装袋。以清香青果为试材研究了不同贮藏期中贮藏效果对比试验。结果表明:与普通硅窗袋相比核桃青果贮藏宜采用自发气调袋,在PE40~PE50,建议选择P40袋。     

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave, as a new heat treatment technology, has the characteristics of uniform and fast heating speed. It is an energy-saving technology known for improving oilseed product quality. Its efficiency mainly depends on the roasting power and time. However, the production of high-quality peanut butter using short-time roasting conditions are limited. Herein, we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter. Different roasting powers (400 ​W, 800 ​W and 1200 ​W) and times (4, 4.5, 5, and 5.5 ​min) were preliminarily tested. Among them, 800 ​W at 5 ​min was the most suitable. The roasting efficiency was further evaluated using color, sensory, bioactive compounds, storage stability, and safety risk factors of peanut butter produced from four peanut cultivars (Silihong, Baisha-1016, Yuanza-9102, and Yuhua-9414). The pre-treated butter obtained from three cultivars (Silihong, Yuanza-9102, and Yuhua-9414) with moisture content between 5% and 7.2% had a similar sensory score (6–7) as the commercial on a 9-point hedonic scale compare to the other. The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L1 values of 51–52, respectively, for high initial moisture peanut cultivars. The total polyphenol (35.20-31.59 ​± ​0.59 ​μmol GAE/g) and tocopherol (19.05 ​± ​0.35 ​mg/100 ​g) content in the butter obtained from three cultivars (Yuahua-9102, Yuhua, and Baisha-1016) and Silihong respectively, were significantly (P ​< ​0.05) higher than those in the commercial butter. The induction times of all pre-treated butter (19.80 ​± ​0.99–7.84 ​± ​0.07 ​h) were significantly (P ​< ​0.05) longer during storage at accelerated temperature than commercial samples. In addition, no benzo[a]pyrene was found in the pre-treated samples. Collectively, the microwave pretreated peanut butter was superior to the commercial one. These findings provided data support and a reference basis to promote microwave use for peanut butter production.     

低温贮藏对调理牦牛肉品质的影响

本试验以经过一定加工工艺处理后的调理牦牛肉为试验原料,将调理牦牛肉在4℃和-4℃两种条件下进行贮藏,测定调理牦牛肉pH值、蒸煮损失、肉色、质构等品质特性,并进行相关性分析。结果表明:在4℃贮藏条件下,随着贮藏时间的增加,调理牦牛肉的pH值、蒸煮损失、亮度值L^*值呈增大的趋势;红度值a^*、硬度呈减小的趋势。在-4℃贮藏条件下,随着贮藏时间的增加,调理牦牛肉的pH值、亮度值L^*、黄度值b^*、咀嚼性呈增大的趋势;红度值a^*、硬度、弹性呈减小的趋势。     

香蕉果实贮藏冷害与NAD激酶活性变化的关系

 以‘巴西'香蕉果实为试材,研究了果实采后在22℃和6℃下贮藏期间NAD激酶(NADK)活性与冷害发生情况,膜渗透性,丙二醛(MDA)含量,多酚氧化酶(PPO)以及苯丙氨酸解氨酶(PAL)活性变化的关系。结果表明,6℃下贮藏3d 时果实出现冷害症状, 11d时冷害加重,同时NAD激酶活性、膜渗透性、MDA含量和PPO活性均始终高于22℃贮藏的, 并在11d时达到高峰,而PAL活性则呈下降趋势,其活性始终低于22℃贮藏的。6℃下用NAD激酶激活剂氯化钙处理香蕉果实后,NADK受到激活,冷害程度加重,而用钙离子通道阻塞剂异博定（verapamil,Vp）处理后则抑制了NADK 活性,果实冷害症状延迟4 d 出现,冷害程度减弱,说明香蕉果实冷害发生与NADK 活性变化密切相关。