出口南瓜子营养成分分析与质量评价

[目的]为出口南瓜子的质量研究提供科学系统的评价方法。[方法]以4种出口南瓜子为研究对象,对其营养成分和矿物质含量进行测定,并利用显微鉴别、气相色谱、高效液相色谱等方法对其质量进行评价。[结果]南瓜子品种艾碧斯红栗营养成分和矿物质元素综合指标均居于首位,其含47.50%的粗脂肪、34.58%的粗蛋白、65.65%的多糖;K、Mg、P、Ca等含量均较高;气相色谱和液相色谱分析结果均显示艾碧斯红栗中含有油酸、亚油酸和亚麻酸等不饱和脂肪酸,总含量达82.18%。[结论]该研究对开发降压降脂、抗炎、抗衰老保健食品有重要意义。     

短蔓矮生型西葫芦新品种淄葫3号的选育

淄葫3号是以自交系BY1-3-6-12为母本,以QS1-3-12-8为父本配制而成的西葫芦一代杂种。该品种株型紧凑,生长势较强,早熟性好,雌花密,连续坐瓜性好,瓜条顺直,长筒形,纵径23～25 cm,横径6～7 cm,嫩瓜皮色淡绿,有光泽,商品性好。抗病毒病、霜霉病、白粉病能力比对照潍早1号强,露地栽培666.7m2产量5 000 kg左右。适宜全国各地春秋露地及中小拱棚栽培。     

南瓜肌醇单磷酸酶基因CmIMP1和CmIMP2的克隆与表达分析

以中国南瓜（Cucurbita moschata）为试验材料,利用同源克隆和南瓜转录组unigene序列获得2个IMP基因的全长cDNA序列,将两个基因命名为CmIMP1和CmIMP2,GenBank登录号为KP735607和KP735608。CmIMP1基因cDNA全长1 053 bp,包含1个810 bp的ORF,共编码269个氨基酸;CmIMP2基因cDNA全长945 bp,包含1个807 bp的ORF,共编码268个氨基酸。序列分析发现两个基因均含有磷酸酶家族锂敏感的3个特殊结构域,系统进化树分析表明这2个南瓜CmIMP与其他植物IMP有较高同源性（63.8% ~ 94.0%）,并与葫芦科作物最接近。采用荧光定量PCR研究CmIMP在各组织及逆境条件下的表达模式显示,其表达具有组织特异性,在叶中表达最高,须和幼果次之;盐胁迫和干旱胁迫可强烈诱导CmIMP表达,ABA对CmIMP的诱导较微弱,推测CmIMP在南瓜响应非生物胁迫的分子调控机制方面发挥重要作用。     

食用兼观赏型南瓜新品种宝仁南瓜的选育

宝仁南瓜是Y-8-8-1-6-4和Y-20-5-6配制而成的一代杂交种,其生长势强,第1雌花节位8~10节,坐果性好,连续坐果能力强;果实扁圆形,果皮橙红色,单瓜质量0.8~1.2 kg,可观赏性强;种子裸仁;田间表现较抗白粉病和病毒病,商品性好,风味品质佳;平均每667 m2产量为3170.4 kg,比对照红蜜南瓜增产15.6%。     

Investigations on the effect of traditional food processing,preservation and storage methods on vegetable nutrients: A case study in Tanzania

The effect of traditional food proceesing, preservation and storage methods on vegetable nutrients was studied using cassava, pumpkin and mwage leaves. Traditional cooking method for 90 min for cassava, 50 min for pumpkin and mwage leaves resulted in significant losses in protein, fats and vitamins. Sundrying using traditional mats caused losses of vitamin A of 36.3%, 38.0% and 50.3% for cassava pumpkin and mwage leaves respectively. Storage using earthenware pots for six weeks resulted in significant losses of vitamin C. In general, traditional methods for processing, preservation and storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).     

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。     

Gene for broad, contiguous dark stripes in cocozelle squash (Cucurbita pepo)

Alternating intense (dark) and light stripes on the fruits are a fairly common feature of Cucurbita pepo, a highly variable species encompassing various kinds of pumpkins, squash, and gourds. The intense stripes can be narrow and broken or broad and contiguous. Narrow, broken intense striping is conferred by allele l-1 ^St, which is dominant to allele l-1 for non-striped, lightly colored fruits and recessive to allele L-1 for non-striped, intensely colored fruits. Cocozelle-type squash often exhibit broad, contiguous intense stripes. The inheritance of this characteristic was studied by transferring it from cocozelle squash and preparing nearly isogenic lines having broad-striped, narrow-striped, and non-striped light-colored fruits. In the broad-striped near-isogenic line, the intense stripes averaged 37% wider than in its narrow-striped counterpart. The broad-striped line was crossed with the narrow-striped line, the non-striped light-colored line, and the non-striped intense-colored `Fordhook Zucchini'. Broad striping was dominant to narrow striping and to non-striped light and conferred by a single gene; it was recessive to non-striped intense. The gene for broad striping was found to be allelic to that for narrow striping and to that for non-stripe dintense and is herein assigned the symbol l-1 ^BSt. Dominance relationships at the l-1 locus were observed to be L-1>l-1 ^BSt >l-1 ^St >l-1. This revised version was published online in July 2006 with corrections to the Cover Date.     

南瓜滤渣提取色素工艺及色素稳定性研究

以南瓜提取多糖后的滤渣为原料,对南瓜色素进行微波辅助提取和稳定性研究。结果表明:提取的最佳工艺条件是乙醇∶乙醚(体积比)3∶2,料液比1∶30,在温度60℃下,提取3 h;南瓜果肉色素是一种性质稳定的优良天然色素,该色素在各pH值条件下基本稳定,而且在碱性和中性条件下较稳定,在中、低浓度H2O2中有一定的抗氧化能力,但在高浓度H2O2中抗氧化能力差,较高温度时才有一定分解,但对光敏感。     

南瓜皮果胶提取工艺初探

以南瓜皮为原料,采用酒精沉淀法提取果胶,实验结果表明,最佳工艺条件为:料水比1:35(W/V),浸提液pH 值2,浸提温度90℃,浸提时间90min,用95%乙醇沉淀时,果胶提取率约为12.5%.