Identification of QTLs related to sugar and organic acid composition in melon using near-isogenic lines

The soluble sugar and organic acid composition of melon (Cucumis melo L.) fruit flesh has become a major focus of plant breeding worldwide in an attempt to improve taste. Thus, sugar and organic acid profiles were characterized using near-isogenic lines (NILs) derived from the Spanish cultivar Piel de Sapo (PS) and the exotic Korean accession Shongwan Charmi (PI 161375). Fruits were cultivated in only one environment. These data were used to map 60 quantitative trait loci (QTLs): 18 for individual sugars, eight for sucrose equivalents, five for the glucose-to-fructose ratio, seven for the total sugar content and 21 for organic acids. Within the QTLs that were associated with the sugar profile, 27 defined the sugar content: eight for fructose, six for glucose, four for sucrose, and nine for sucrose equivalents. Although increased sweetness of selected NILs compared with the parental PS was achieved by an increased glucose or fructose content, only glucose heritability was above 0.5. A total of 21 QTLs (two with positive effects and nineteen with detrimental effects compared with the PS levels) controlled the organic acid profile: l-glutamic, ascorbic and succinic acids (the principal ones) and fumaric, citric, oxalacetic, and isocitric acids. The levels of sugars imparted by the PI 161375 introgression frequently decreased the score grades given to NILs by consumers. Within the 32 QTLs mapped for sensory traits, 27 were associated with lower scores in taste (nine QTLs), sweetness (eight QTLs) or global quality appreciation (nine QTLs); two with increased fruit sourness or sweetness and three with increased fruit bitterness. The QTLs defined herein may assist breeders to understand the overall organoleptic balance (sweetness, sourness, and umami taste) in melon fruit, particularly those located within linkage groups III, V, VI, and VIII to XI.     

鱼腥草系列食品开发及其接受度评价

以新鲜鱼腥草为主要原料,设计开发鱼腥草辣椒酱、鱼腥草袋泡茶、鱼腥草饮料和鱼腥草纤维蛋糕四种鱼腥草系列加工食品,通过感官评价分析每个产品的风味特点和人群接受度。结果表明,鱼腥草搭配其他配料可以加工成酱、茶、饮料和蛋糕等产品,四个鱼腥草系列加工食品的风味各有特点,其中鱼腥草豆豉辣椒酱和鱼腥草粗纤维蛋糕的接受度较高。通过添加配料改善鱼腥草产品的风味,不但保留了鱼腥草的味道,而且使不喜食鲜鱼腥草的人群可以接受其加工型产品。     

文学作品的"陌生化"与翻译

"陌生化"(defamiliarization)表现手法是文学理论界广为关注的文学艺术表现形式,本文把它和翻译的"异化"(foreignization)翻译方法加以区别.针对文学翻译界存在的语言使用过于随意的现象,提出要在正确处理好"陌生化"和可接受性问题的基础上,客观忠实地再现原文的"陌生化"表现形式,维护文学作品的文学性.     

Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic

In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable.     

Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures

In this study, Lactobacillus plantarum 120, Lactobacillus plantarum 145, and Pediococcus pentosaceus 220, which exhibit optimal properties among those isolated from the traditional fermented fish products, were selected as the starter cultures for the preparation of fermented whole carp. During the fermentation, samples inoculated with different single starter cultures showed rapid growth of lactic acid bacteria (LAB), decline in pH, suppression in the growth of main microflora, as well as increase of thiobarbituric acid reactive substances (TBARS) values and total volatile base nitrogen (TVB-N). Quantities of nonprotein nitrogen (NPN) and free amino acids (FAA) were higher in whole carp with starter cultures compared to those in the control. Severe hydrolysis of protein was observed utilizing sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis during fermentation. Moreover, sensory evaluation indicated the higher acceptability of fermented products. The results show that inoculation with the autochthonous starter cultures reduced fermentation time and improved the quality of samples. Therefore, isolates of the strains could be used as potential starters for the fermentation of whole carp.     

Preparation nutritional value and acceptability of barleyrabadi — an indigenous fermented food of India

Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40°C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanged.Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40°C for 48 h was less acceptable in terms of taste.     

Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures

Tepary bean (Phaseolus acutifolius var. latifolius), a native North American legume adapted to arid/semiarid lands was partially evaluated as a potential food source for people of African and Middle Eastern regions. To indicate the acceptability of these pulses, traditional Nigerian and Saudi Arabian foodstuffs were formulated with teparies substituted for beans commonly used in these regions. Organoleptic evaluation of these food products by students native to the area of recipe origin indicated the dishes to be moderately to highly acceptable. Chemical analyses of this species revealed tepary beans to be very similar in proximate composition, amino acid profile and content of various minerals to other grain legumes (cowpeas, chickpeas and fava beans) of the African/Middle Eastern region. Protein contents of tepary samples averaged 23.0%, whereas protein quality was found limiting in sulfur amino acids. Laboratory examination of raw tepary samples for antinutritional factors uncovered levels of flatulent oligo saccharides, trypsin inhibitors and phytic acid commonly associated with grain legumes. However, lectin assays revealed greater agglutination associated with tepary composites than in fava, chickpea and cowpea samples. All bean samples were simmered resulting in fully cooked materials which exhibited low levels of nutritional antagonists. Cooked beans were considered safe and nutritionally acceptable.Arizona Agricultural Experiment Station Paper No. 3814.     

Development,acceptability and nutritional value of weaning mixtures

Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60204045 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.     

Acceptability of pesticide impacts on the environment: what do United Kingdom stakeholders and the public value?

EU Directive 91/414/EEC requires there to be no unacceptable effects on the environment from the use of pesticides. This paper reports the views of direct stakeholder groups and results from an opinion survey of more than 2000 members of the general public on what in practice should constitute acceptable and unacceptable effects of pesticides. Stakeholders in focus groups were concerned with the potential effects of pesticides on animal and plant population viability and micro-organism function but recognized that a trade-off exists between the potential economic advantages of responsible pesticide use and the potential disadvantages of individual poisoning events. The public opinion survey showed that although pesticides are widely used in homes and gardens, their use on farm crops remains of concern to the public. Concerns are greatest on issues of human health and food quality but potential environmental effects are also an issue for a substantial number of people, particularly if attractive species could be affected.     

水稻芽期耐冷性与其他耐冷性状的相关关系

以籼粳交“密阳23/吉冷1号”的F3系统群为试材,探讨了水稻芽期耐冷性遗传变异以及与其他耐冷性状的相关关系。结果表明,F3系统群的芽期耐冷性表现为近似正态的连续分布,是由多基因控制的数量性状。在自然低温或冷水处理下水稻幼苗生长能力、抽穗天数、穗抽出度、孕穗期耐冷性(低温下结实率)和成熟期综合耐冷性等性状均与芽