南瓜红薯营养粉条生产工艺

红薯粉条具有独特的风味,在传统粉条中添加南瓜全乳可改善其品质,提高其营养价值。介绍了南瓜红薯营养粉条的生产工艺。     

早熟南瓜新品种红阳南瓜的选育

红阳南瓜是以自交系Y-3-7-9-2-11为母本,以Y-5-1-9为父本配制而成的印度南瓜一代杂种。植株蔓生,生长势较强,早熟,第1雌花节位为6～8节,从开花到果实成熟40 d（天）左右,全生育期102 d（天）;果实扁圆形,果皮橙红色,果面光滑亮泽,外形美观,果肉橙红色,肉厚3.0 cm左右,肉质致密,口感甜糯,粉质度高,具板栗香味,品质佳。田间调查表明对白粉病、病毒病的抗性强于对照红蜜南瓜。单果质量1.5 kg左右,一般每667 m2产量3 000～4 000 kg,适宜早春露地及春秋保护地栽培。     

南瓜新品种‘龙园红冠’

‘龙园红冠’是从由日本和俄罗斯引进经分离选育的两个高代自交系(‘2011-11-7’ב2011-30-6’)杂交配制而成的早熟红皮南瓜新品种。果实厚圆形,果皮红色艳丽,平均单果质量2.0 kg。果肉橘黄色,肉质甜面,香甜适口。从出苗到采收78 d左右,产量37 500 kg·hm-2。坐果能力强,适应性强,抗白粉病和霜霉病,可菜用、加工及观赏等。     

不同南瓜品种果实品质性状的比较试验

以8个优良的南瓜品种为研究对象,测定其成熟果实的硬度、含水量、可溶性固形物、维生素C、蛋白质、纤维素、β-胡萝卜素等7项品质指标。结果表明,南瓜富含可溶性固形物、β-胡萝卜素;果实硬度大,耐贮运;不同品种间差异较大,蜜本41号和昌德蜜本的综合营养品质较好,而蜜橙品种的综合品质则较差。     

裸仁南瓜小瓜型父本雄花不育产生的原因

2000年-2004年,在甘肃河西走廊的酒泉市布置田间试验,研究了生理和遗传因素、密度、温度对裸仁南瓜小瓜型父本经历一段雄性不育期的影响。结果表明:裸仁南瓜小瓜型父本雄花开放后经历4￣9d的不育雄花期才能开放正常雄花,这是一种自身的生理遗传特征;密度对小瓜型父本雄花不育程度有影响,密度越大雄花不育时间越长,单株产生的无效雄花数越多。25cm×90cm密度条件下不育雄花经历11d,比35cm×90cm、40cm×90cm分别长1d和2d,25cm株距单株平均不育雄花数为8.7个,比35cm、40cm株距分别多1.3个和2.2个,40cm×90cm为理想播种密度;从父本播种到有效雄花开放这一时段温度越高,无效雄花开放的时间越短,较低温度条件下,单株不育雄花数量增加,不育雄花开放经历时间增加。裸仁南瓜小瓜型父本经历一段雄性不育期除自身的生理遗传特征外,密度、雄花开放前温度也是重要的影响因素。     

多羟基双萘醛诱导西葫芦抗病中主要酶活性的变化

用植物源病毒抑制剂多羟基双萘醛处理西葫芦后,诱导了西葫芦叶片内过氧化氢酶、几丁质酶和β-1,3-葡聚糖酶活性发生变化;叶片中过氧化氢酶活性受到抑制,酶活性降低30％;药剂处理,叶片中酸溶性胞内和碱溶性胞间几丁质酶活性相对于对照分别提高22.1％和20.1％;碱溶性胞内和酸溶性胞间β-1,3-葡聚糖酶活性相对于对照分别提高17.3％和76.6％。同时发现,叶片胞间可溶性酶活性峰较胞内可溶性酶活性峰出现的时间早;上述的研究结果表明,该药物能启动植物的一系列抗病防御反应,提高植物抵抗病原物侵入的能力。     

红南瓜两个品种生育性状观察

南瓜作物抗逆性强,栽培容易,管理粗放,素有救灾作物之称。南瓜不仅可以代替粮食,而且还是营养价值很高的蔬菜副食品。其碳水化合物、热量等含量高,蛋白质、维生素、矿物质亦很丰富、均衡,被称为“营养食品”。红南瓜品质更好,营养成份更高,堪称“保健食品”、“观赏佳果”,越来越受到广大消费者的青睐。本文以东升和红星两个品种的红南瓜为对象,在栽培方式、水肥条件、病虫害防治等方面都相同的条件下,分析它们的发芽率、长势、抗病能力、留瓜状况、产量等方面的差异,从而得出更适宜栽培的品种。     

Changes in nitrogenous and other chemical constituents,protein fractions and in vitro protein digestibility of germinating fluted pumpkin ( Telfairia occidentalis Hook) seed

The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.6% of the total protein of the ungerminated (raw) seeds. The protein fractions, albumin and glutelin, were observed to increase by 61.5% and 57.0%, respectively, while a 54.6% decrease was noted in the prolamine fraction. The globulin fraction increased at the beginning of germination but decreased at the end. Germination significantly (p 0.05) increased the crude protein, nitrogen solubility and in vitro protein digestibility but decreased the fat, phytic acid and polyphenol contents of the seeds.     

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5–70.8%) compared to flour samples (46.4–52.7%). The yields of protein concentrates ranged from 24.5% to 29.4% while values for protein recoveries varied between 64.8% and 65.2%. Protein concentrates also had increased foam volume and decreased foam stability (100% decrease over a 2 h period), compared to flour samples. Fermentation and germination were observed to significantly (p<0.05) lower polyphenol and phytic acid contents, but increased protein digestibility of fluted pumpkin seed flours and concentrates. Both raw flour and concentrate were significantly (p<0.05) higher in water absorption capacity than germinated or fermented flours and concentrates. Protein concentrates had comparatively better fat absorption properties than the flour samples. Hence protein concentrates may prove to have useful applications in ground meat formulations.     

硅酸钠对裸仁美洲南瓜酚类物质含量的影响与抗白粉病的关系

以裸仁美洲南瓜抗、 感病品种为材料,测定了硅酸钠溶液喷雾处理南瓜幼苗后诱导接种白粉菌对不同抗病品种裸仁美洲南瓜叶片中酚类物质、 绿原酸、 类黄酮3种物质在不同处理时期含量变化的影响。结果表明,硅酸钠诱导处理后不同抗性品种南瓜叶片中的酚类物质、 绿原酸、 类黄酮等物质含量均明显升高,抗病品种中酚类物质含量在第5 d、 7 d、 9 d时分别高于对照和接菌处理的,绿原酸含量在各个处理时间均高于对照和接菌处理的,类黄酮含量在第7 d、 9 d时分别高于对照和接菌处理的; 感病品种中酚类物质含量和绿原酸含量分别在第5 d、 7 d和9 d时高于对照和接菌处理; 类黄酮含量在第3 d、 5 d、 7 d和9 d时均高于其他处理; 硅酸钠诱导处理后,大多数情况下抗病品种的酚类物质（除第7 d外）、 绿原酸（除第7 d、 9 d外）、 类黄酮等含量均高于感病品种,差异显著,且在接种后第10 d和第15 d白粉病病情指数明显下降。