杧果‘汤米·阿京斯’香气特征分析

以杧果品种‘汤米·阿京斯’的叶片和果肉为材料，通过固相微萃取结合气相色谱/质谱法，分析和鉴定挥发性物质的组成。分别检测出叶片和果肉中挥发性物质64和51种。果肉中的主要挥发性成分为萜烯类化合物和苯甲醛；果肉中所特有的且含量较高的香料物质为3-蒈烯和苯甲醛，二者含量占56.68%。对果肉中挥发性物质的香味进行分析，结果发现其包含14种香型，其中果香、松香和木香是最主要的香韵类型，对松香味有贡献的化合物包括α-蒎烯、β-蒎烯、3-蒈烯、月桂烯和α-水芹烯，其中3-蒈烯贡献最大。     

基于模糊数学感官评价法优化芒果无糖软糖配方研究

目的：以芒果、木糖醇、山梨糖醇、低聚果糖为主要原料，研发一款品质优良且具有预防龋齿，促进消化吸收，提高免疫力等功能的芒果无糖软糖。方法：以感官评价为指标，通过单因素试验研究木糖醇、山梨糖醇、低聚果糖的添加比例、复合凝结剂添加量以及柠檬酸添加量等对芒果软糖感官品质的影响，通过正交试验，模糊数学法优化芒果软糖配方。结果：芒果软糖的最佳配方为芒果汁添加量50%，柠檬酸添加量0.2%，复合凝结剂添加量10%，木糖醇、山梨糖醇、低聚果糖的添加比例2:3:1（添加量为35%）；二十二碳六烯酸添加量1%，维生素C添加量0.5%。结论：此配方下的芒果软糖不仅色泽均匀、弹性适中，而且形态饱满，酸甜可口，具有一定的保健功效。     

芒果核仁油理化特性及其开发利用研究进展

芒果核仁是芒果加工的副产物,其中脂肪含量达9.0%~13.1%（干基）,从中提取的核仁油是一种优质油脂,具有较高的营养价值及开发利用前景。本文主要从芒果核仁油理化性质、脂质组成及开发利用等方面总结归纳近年来的科学研究进展,并与可可脂、类可可脂的甘油三酯组分进行对比分析,明确了芒果核仁油研究中存在的问题,并给出合理建议。     

Alleviation of alternate bearing phenomenon in mango (Mangifera indica L.) trees using boron and nitrogen fertilization

Abstract

This investigation was conducted during two successive seasons (2014/2015) and (2015/2016) using 15?years old productive mango (Mangifera indica) trees cv. Zebda. The trees were grown at AlMalak Valley Farm, El-Sharkeya Governorate- Egypt (30–51° North; 32–53° East). Trees were planted 8?×?8 meter within and between rows in sandy soil under drip irrigation system using the Nile water. The objective of this study is to alleviate alternate bearing in cv. Zebda using mineral nutrients (nitrogen in the on year and boron in the off year). Treatments included three concentrations of nitrogen (1000, 1250, 1500?g/tree/year) and three concentrations of boron (0.0, 250, 500?mg L^?1). Nitrogen was applied to the soil as ammonium sulfate and boron was applied as foliar spray of boric acid. The extra amount of nitrogen fertilizer (250 and 500?g N/tree) was applied at three installments in (May, June and July). Treatment was arranged in a factorial Completely Randomized Block Design with three replicates for each treatment. Results show that the on-year nitrogen fertilization significantly increased mango tree vegetative growth (number of shoot/branch, shoot length, shoot thickness, number of leaves/meter and leaf area) and yield. The average yield in the on year is 85.5?kg/tree at 1250?g N/tree but 67.4?Kilogram/tree at 1000?g N/tree (the control treatment). While in the off year boron foliar application resulted in a significant increase in flowering, initial fruit set, final fruit set and fruit yield. The average yield in the off year is 47?kg/tree at 250?mg L^?1 boron but 9?kg/tree at 0.0?mg L^?1 boron rate (the control treatment).The interaction treatment of 250?mg L^?1 boron + 1500?g nitrogen/tree is the best treatment as it resulted in the highest values for all the tested parameters. The average yield of this treatment is 53.5?kg/tree. This treatment helps alleviate alternate bearing phenomenon by 41% and obtain the highest economic yield in the off-year, i.e. increased yield by 5.9 fold.     

微波处理对芒果原浆杀菌效果和品质的影响研究

为了探讨微波杀菌对芒果原浆品质的影响,研究不同微波功率、处理时间、样品初始温度对芒果原浆菌落总数及维生素C含量、褐变度(BD)和色泽等品质指标的影响,采用正交试验优化微波杀菌工艺条件,并与巴氏杀菌工艺进行比较,分析杀菌前后芒果原浆菌落总数及感官品质的变化。结果表明,微波处理具有非常好的杀菌效果,且能抑制芒果原浆的褐变度、保护芒果原浆的营养成分和色泽。芒果原浆微波杀菌工艺最佳参数为:微波功率550 W,处理时间60 s,样品初始温度35℃,此工艺下菌落总数为50 CFU/m L,杀菌率达99.9%。与巴氏杀菌处理相比,采用微波杀菌不仅能达到更好的杀菌效果,而且原有品质保持良好。该杀菌工艺的研究为芒果原浆的贮存提供了理论依据。     

海南芒果发展的前景和思路

分析了海南芒果市场前景和竞争力,指出海南芒果产业的优势、市场定位、发展思路、主导产品。     

芒果采后主要真菌性病害及防治方法研究进展

芒果是热带、亚热带重要经济作物之一,因其独特的口感和丰富的营养价值深受消费者喜爱。由于芒果采收期正值高温多雨季节、果实采后生理代谢旺盛、采收难度大,采后运输、贮藏过程中易遭受真菌的侵染,成为限制芒果产业发展的重要因素。为防治芒果采后真菌性病害,国内外学者对芒果采后防治技术进行了研究与开发。对炭疽病、蒂腐病和曲霉病3种芒果采后主要真菌性病害的症状、危害、病原菌和发生条件进行了综述,总结了芒果采后真菌性病害的防治方法,并对芒果采后病害防治方法进行了展望,为芒果采后真菌性病害防治技术的发展提供理论基础。     

果实生长期用MeJA处理对‘红贵妃’芒果货架品质的影响

我国芒果产区因缺乏采后处理条件,致使芒果在货架期品质劣变严重。本文研究了在果实生长期喷施茉莉酸甲酯（MeJA）对‘红贵妃’芒果采后品质的影响。结果表明：与对照相比,5 mg/L的MeJA处理显著降低了芒果货架期的病情指数和发病率、延缓了果皮转黄、提高了果肉的TSS和Vc含量、降低了TA含量,使芒果在货架期保持较好的外观和营养品质。同时,MeJA处理抑制了采后炭疽病的发生,在货架前期降低了CAT和POD活性,提高了总酚、总黄酮、H2O2含量,在货架后期提高了CAT和POD活性,降低了H2O2含量。本研究表明,生长期MeJA处理使芒果保持较好货架期品质与其增强果实在货架期的抗病性有关。