基于SVM及BPNN的辣椒红外光谱分析

利用小波变换结合反向传播网络(BPNN)和支持向量机(SVM)研究了朝天椒和灯笼椒的傅里叶变换红外(FTIR)光谱,样品1 750~950 cm-1范围的红外光谱经多尺度一维连续小波变换(CWT)和离散小波变换分析,发现第20尺度的连续小波系数,提取该尺度3个区域的系数作为特征参数建立BPNN和SVM模型。结果表明,BPNN和SVM模型都能很好地区别两种辣椒。第5尺度的离散小波细节系数建立BPNN和SVM模型分类的正确率分别为93.3%、100%。小波变换结合BPNN和SVM用于傅里叶变换红外光谱技术中能够准确识别朝天椒、灯笼椒,为区分不同品种的辣椒提供了快速、有效的方法。     

辣椒红色素色价与含量的关系及提高稳定性的方法

[目的]为辣椒红色素的开发与应用提供实验基础。[方法]考察了辣椒红色素的含量与色价之间的关系,并且研究了温度、光照对辣椒红色素稳定性的影响,考察和比较了天然抗氧化剂没食子酸、迷迭香酸、茶多酚、天然VC和化学合成抗氧化剂BHT、TBHQ对辣椒红色素稳定性的影响。[结果]辣椒红色素色价和辣椒红素含量相关性很好。温度超过80℃对辣椒红稳定性的影响较大;在避光条件下辣椒红较稳定,强光条件下极不稳定;通过添加抗氧化剂,可以改善其不稳定性,延缓褪色,且没食子酸和TBHQ的效果显著。[结论]没食子酸为抗氧化剂的最佳选择。     

响应面优化小米辣椒烫漂工艺研究

[目的]为改善小米辣椒泡制品质,优化小米辣椒漂烫工艺.[方法]采用烫漂处理对新鲜小米辣椒多酚氧化酶进行钝化,通过单因素试验考察烫漂温度、烫漂时间以及液料比3个主要因素对小米辣椒多酚氧化酶相对酶活和硬度的影响.在此基础上设计响应面试验优化漂烫工艺.[结果]通过分析得出小米辣椒漂烫最佳工艺:烫漂温度87.94℃、烫漂时间43.99 s和液料比3.5∶1 ml/g时,可以在保证较高硬度(61.76 N)的基础上使多酚氧化酶活性降低80.62％.[结论]研究建立了小米辣椒烫漂工艺的回归模型,可为小米辣椒的深加工提供一定的参考依据.     

Influence of fruit ripeness at the time of seed extraction on pepper (Capsicum annuum) seed germination

The influence of fruit ripeness (half ripe, fully ripe, overripe) at the time of seed extraction on seed germination behaviour, at 25 °C and 13 °C, was studied in two Spanish pepper cultivars for canning. Seeds from half ripe fruits had a poorer behaviour than those taken from fully ripe fruits, especially at 13 °C. Room ripening and overripening of half ripe fruits improved the germination behaviour of the seeds although this behaviour was poorer than that of seeds extracted from fully ripe fruits that were allowed to overripen. Overripening of fully ripe picked fruits slightly improved germination behaviour.     

氨基寡糖素诱导作物抗病毒病药效试验

总结了氨基寡糖素防治烟草、辣椒及番茄3种作物病毒病的田间实验结果,为其在生产上的应用提供依据。实验结果表明氨基寡糖防治烟草病毒病防效高达77.9%,辣椒病毒病防效77.0%,番茄病毒病防效74.45%,喷雾使用,浓度为稀释300~400倍。     

Critical period for weed control in direct seeded red pepper (Capsicum annum L.)

Direct seeded red pepper is a cash crop in Kahramanmara? province of Turkey as well as some other nearby provinces. Weeds are a major constraint in red pepper production. Field studies were conducted to determine critical period for weed control (CPWC) in direct seeded spice pepper in Kahramanmara?, in 2008 and 2009. The CPWC in red pepper based on a 2.5%, 5% and 10% acceptable yield loss (AYL) was calculated by fitting logistic and Gompertz equations to relative yield data. The CPWC in red pepper was determined from 0 to 1087 growing degree days (GDD) in 2008 and from 109 to 796 GDD in 2009 for 10% AYL after crop emergence in red pepper. For 2.5–5% AYL, the CPWC starts with germination and lasts until harvest. Direct seeded red pepper is very vulnerable to weed competition and weed control programs for direct seeded spice pepper in Turkey should include pre‐emergence and residual herbicides.     

商丘市朝天椒品种筛选试验

以朝天椒传统品种日本三樱椒为对照,在河南省商丘市对朝天椒品种进行了筛选试验.结果显示,有4个品种比对照增产达20％及以上,增产效果非常显著,结合抗逆性、抗病性、晒干率、辣度及市场走势综合分析,朝天椒品种红满天椒王、日本香箭、天宇3号、新一代表现较好,可以作为商丘市朝天椒的主推品种,或作为日本三樱椒的替代品种.     

不同干制工艺对野山椒粉挥发性成分的影响

以湖南郴州产野山椒为原料,采用固相微萃取法(SPME),结合气相色谱-质谱(GC-MS)分析技术,对原干、烤香、焦盐3类加工型野山椒粉的挥发性化合物进行分析。结果表明:从3种辣椒粉中共鉴定出105种成分,其中37种为3类辣椒粉共有;原干椒、烤香椒、焦盐椒中的挥发性物质分别为58、93、55种,其中,己酸己酯、2-甲基丁酸己酯、3-甲基丁酸己酯等酯类物质的相对含量较高,其次为烷烃类和烯烃类;与原干辣椒粉相比,烤香野山椒粉和焦盐野山椒粉中的酯类物质含量降低,烷烃类物质含量增大。     

转柞蚕抗菌肽D基因辣椒的目的基因及表达产物检测

应用现代生物技术,从核酸和蛋白质水平对转柞蚕抗菌肽D基因辣椒第4代的目的基因进行了检测。发现所分离的柞蚕抗菌肽D基因与原设计的序列一样;辣椒组织中也含有抑菌物质,经与天然抗菌肽D对比,表明抗菌肽D基因得到了表达。     

辣椒雄性不育的研究进展

综述了辣椒雄性不育的遗传类型,不育基因的来源、分布及其特性和不育植株在形态、细胞学和生理指标上的表现,并且分析了辣椒雄性不育在生产中的应用,提出了尚存在的问题.