大葱种子加工贮藏技术探讨

介绍了大葱种子清选、合理干燥、正确包装的加工贮藏技术要点,重点阐述了大葱超干贮藏、超低温贮藏技术。     

微波焙烤咸干花生在贮藏过程中的品质与风味变化

选取生产上有代表性的鲁花、四粒红、大白沙3个花生品种,采用中试规模的隧道式微波炉进行干燥脱水,制备微波焙烤咸干花生产品,冷却后密封分装保存于室温(20℃)条件下,考察贮藏过程中产品主要理化指标酸价、过氧化值、水分含量和7种典型挥发性风味物质[2,5-二甲基吡嗪、2-乙基-3,5（6）-甲基吡嗪、2-乙基-6-甲基吡嗪、2-戊基呋喃、2,3-二氢苯并呋喃、苯甲醛、苯乙醛]含量的变化,采用Rancimat法推算产品货架期。发现随贮藏时间的延长,酸价、过氧化值增加,风味物质含量降低,其突变拐点均出现在27周左右,与产品货架期一致。进一步数据分析表明,酸价、过氧化值与水分含量呈显著的线性关系（p＜0.000 1）,其中酸价与水分含量的相关系数（R2值）为0.920 9,过氧化值与水分含量的R2值为0.963 9;典型相关性分析表明,风味成分含量与油脂氧化之间的相关关系显著,其中过氧化值与风味成分含量的关联度最大,R2值为0.993 0。原料不同,贮藏过程中微波焙烤花生品质和风味的变化也表现出一定差异,大白沙花生的酸价、过氧化值优于鲁花、四粒红,良好风味物质的总含量更高、损失速度更低,不良风味物质的含量更低、损失速度更高,与鲁花、四粒红相比,大白沙更适宜于生产微波焙烤咸干花生产品。     

环境因子对名优绿茶贮藏品质的影响研究

本文研究了名优绿茶水分含量、温度、氧气和光照4个关键因子对名优绿茶贮藏品质的影响,发现名优绿茶水分含量低于6%,采用普通避光包装,温度控制5℃左右,其贮藏品质最佳.     

刈割次数对沙葱生长发育特性及根部贮藏物质积累的影响

以沙葱(Allium mongolicum Regel)为试材,通过研究人工播种后刈割次数对其生长发育特性及根部贮藏物质积累及产量的影响,为沙葱适宜刈割次数及适宜刈割时期的确定提供理论依据及实践指导。结果表明:随着刈割次数的增加,沙葱叶鲜重、干重及根鲜重、干重呈降低趋势(P<0.05);其地下部根长、根数、分蘖数及鳞茎直径也有不同程度的降低趋势(P<0.05);但根系中蛋白质呈增加趋势(P<0.01),可溶性糖含量呈先升高后降低的趋势,淀粉含量则先降低后逐渐升高;刈割1次的第2年抽薹率和抽薹数显著高于其他处理(P<0.01),但与对照差异不显著。沙葱当年和第2年的总产量均以年内刈割3次(处理Ⅲ)最大,分别为3192 kg·hm^-2和22266 kg·hm^-2,各处理单茬产量则随刈割次数的增加而降低。     

火锅蘸酱常温贮存过程中的微生物变化的研究

主要研究了火锅蘸酱在常温贮藏期间的微生物生长规律,利用DPS软件,建立Gompertz模型,评价该调味酱的保质期,然后用生产日期相近的两个组的微生物变化验证其是否符合所建立的生长模型。结果表明：该调味酱在12个月的保质期内食用安全,所建模型能有效地拟合在贮藏期间调味酱中细菌总数的动态变化。     

不同贮藏温度对桔梗花粉生活力及授粉结实能力的影响

以ME3+BK+100 g/L蔗糖+150 g/L PEG4000作为培养基,把桔梗新鲜花粉在不同的温度下进行培养,结果表明,30℃培养1.5 h为花粉萌发和花粉管生长的最佳培养条件。把桔梗花粉贮藏在不同的温度下,结果显示:低温贮藏可明显延长花粉的寿命,常温下花粉仅能贮藏4 d左右,但在10、4、-20℃下贮藏,花粉寿命可分别达60、90、150 d以上;随着贮藏时间的延长,花粉的授粉结实率均呈下降趋势,但低温贮藏可明显减缓结实率下降的速度。      

贮藏年限对燕麦种子生理生化特性的影响

为研究贮藏时间对燕麦种子萌发及生理生化特性的影响,本试验以白燕2号和白燕7号为供试材料,研究了燕麦种子萌发特性、渗透调节物质含量、抗氧化酶和脱氢酶活性、丙二醛含量随贮藏年限的变化情况。结果表明,燕麦种子发芽势等萌发指标和幼苗生长均随贮藏时间的延长而下降。贮藏8年时发芽率显著降低,白燕2号低于40%;而白燕7号仍有60%以上。在0~4年的贮藏期内,燕麦种子脯氨酸和可溶性糖含量增加,丙二醛含量显著上升;白燕2号抗氧化物酶活性随贮藏年限的增加显著下降,白燕7号的则明显上升。贮藏8年后燕麦种子渗透调节物质和抗氧化物酶活性急剧下降,有毒物质积累增加,种子贮藏特性变劣。白燕7号的耐贮藏性明显优于白燕2号。     

玉米种子休眠相关蛋白的鉴定与分析

以强休眠性玉米自交系08-641为材料, 2个弱休眠性玉米自交系为对照, 利用蛋白质双向电泳技术, 对处于休眠状态下的新鲜收获种子和经过15 d后熟处理破除休眠的3个自交系种子进行了蛋白质差异表达分析。结果表明, 在3次重复试验下共检测到9个与休眠相关的蛋白点, 其中新增诱导表达蛋白质1个, 缺失表达蛋白质2个, 上调表达蛋白质5个, 下调表达蛋白质1个。在9个蛋白质中, 有5个蛋白点得到鉴定。包括3个globulin-1 S allele precursor、1个2-isopropylmalate synthase B和1个translationally-controlled tumor protein。种子休眠破除过程中的蛋白质的变化说明种子经历了一系列生理生化活动, 深入研究这些蛋白质的生物学功能将有助于更清楚地认识玉米种子休眠问题。     

Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation

Postharvest performance of fruit is dependent on the maturity or physiological state of the fruit at harvest in conjunction with the postharvest management applied. For yellow-fleshed kiwifruit, the flesh colour is a significant quality attribute, and for ‘Hort16A’, flesh colour has been used for timing harvest. Variability in the postharvest performance of ‘Hort16A’ kiwifruit suggests that flesh colour alone is not as strongly indicative of postharvest performance as soluble solids content (SSC) was found to be for ‘Hayward’ kiwifruit 30 years ago. The postharvest performance of ‘Hort16A’ kiwifruit, assessed as the fruit firmness and chilling injury expression during storage, has been associated with a range of fruit characteristics: flesh colour, SSC, firmness, seed colour, fresh weight, dry matter, starch and soluble carbohydrates measured at harvest throughout maturation. The changing responses of the fruit SSC to temperature, and softening to ethylene, have also been determined. The data illustrate the complex nature of ‘Hort16A’ fruit maturation, even when looking only at simple, easy-to-measure fruit attributes. While a yellow flesh colour is a commercial necessity for ‘Hort16A’ kiwifruit, flesh colour is not a robust indicator of postharvest performance and is not tightly linked to SSC or firmness. Changes in the capacity of fruit to respond to temperature or ethylene are not reflected in on-vine changes. Softening in storage is strongly linked to the softening rate occurring on the vine at the time of harvest. Any association between at-harvest characteristics and chilling susceptibility is less clear, and chilling tolerance appears more associated with the completion of growth and carbohydrate accumulation than with increased soluble solids accumulation rates as in ‘Hayward’. Approaches to extend the understanding of the link between maturation, harvest indices and postharvest performance are discussed.     

Effects of composite chemical pretreatment on maintaining quality in button mushrooms (Agaricus bisporus) during postharvest storage

This study evaluated the effects of composite chemical pretreatment on the quality of postharvest button mushrooms. Three different treatments, including (T1) control (water), (T2) 1 mmol L⁻¹ Na₂EDTA + 10 mmol L⁻¹ CaCl₂ and (T3) 1 mmol L⁻¹ Na₂EDTA + 2.5% CaCl₂ + 0.5% citric acid + 2.5% sorbitol were used for pretreatments. The results showed that T3-treated samples maintained good firmness and color and had less weight loss during the postharvest storage. Lower levels of H₂O₂, ⁻OH and low malondialdehyde content (MDA) were observed in T3 compared with T1 and T2 samples. Significantly higher soluble protein contents and higher activities in the antioxidant enzymes, i.e., superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), peroxidase (POD) were observed in T3 compared with T1 and T2 at the end of the storage period (P < 0.05). These results suggest that the T3 treatment could be useful in preserving button mushrooms.