长江中下游地区梅雨季节的室内热湿环境

经过调研得到长江中下游地区（以南京为例）梅雨季节住宅建筑室内热湿状况,并分析3种不同建筑能耗计算模型（整体建筑热湿空气流动耦合模型HAM,传递函数模型CTF,有效湿渗透深度模型EMPD）的准确性。数值模型基于Matlab-Simulink编写,使用调研数据进行验证,进而使用梅雨季节典型气象参数模拟分析。调研结果显示在2013年梅雨季节,多数时间内建筑室内温度高于28℃,相对湿度高于70%。数值模拟结果显示3种能耗模型对室内温度模拟的差异较小,而对室内湿度的模拟存在较大差异,特别是CTF模型误差最大。结果显示在长江中下游地区梅雨季节,当房间换气次数小于2 ACH时,围护结构对于室内环境湿缓冲的作用明显,选择合适的吸放湿材料可有效降低建筑能耗30%以上。     

《万叶集》中的咏梅和歌

《万叶集》里的咏梅和歌集中出现在天平时期(729~749年),大多出自大伴旅人、大伴加持等贵族官人之手。本文通过具体分析《万叶集》咏梅和歌中梅与雪、梅与柳、梅与莺以及梅花"插发"等几种主要模式,指出其在构思、选材以及用词上模仿借鉴了魏晋南北朝至初唐的咏梅汉诗赋。但由于中日两国传统审美情趣的不同,汉诗赋与和歌的根本差异,《万叶集》咏梅和歌与魏晋南北朝至初唐的咏梅汉诗赋在意境和文化蕴涵上又存在着本质区别。     

Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

The effects of pulsed and continuous ultrasound treatment on microbiological and physiological quality of Mirabelle plum fruit were investigated. Freshly harvested Mirabelle plum was treated with 30‐kHz pulsed and continuous ultrasound at 20 °C for 0, 15, 30, 45 and 60 min and subsequently stored at 4 °C for 10 days. The total count of bacteria, total fungi, decay index, titratable acidity (TA), total soluble solids (TSS), colour, texture, ascorbic acid content and total phenolics was measured. The results showed that pulsed and continuous ultrasonic treatment significantly (P < 0.05) reduced the number of microorganisms and improved the quality of Mirabelle plums during storage. Increasing pretreatment time enhanced the positive effects of pulsed and continuous ultrasound. Also, in terms of the total count of bacteria, total fungi, titratable acidity and total phenolics, the pulsed and continuous ultrasound did not show a significant difference (P < 0.05). However, pulsed ultrasound was better compared to continuous mode in preservation of TSS, colour, texture and ascorbic acid content of the fruit during storage. Our results demonstrated that pulsed ultrasound is an appropriate method for improving safety and maintaining the quality of Mirabelle plum fruit.     

Controlled and modified atmospheres influence chilling injury,fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

Our objective was to compare the effects of controlled atmosphere (CA) and modified atmosphere packaging (MAP) on fruit quality, chilling injury (CI) and pro‐ and antioxidative systems in ‘Blackamber’ Japanese plums. Matured fruit were stored for 5 and 8 weeks at 0–1 °C in normal air, CA‐1 (1% O₂ + 3% CO₂), CA‐2 (2.5% O₂ + 3% CO₂) and MAP (~10% O₂ and 3.8% CO₂). CA was more effective than MAP in retention of flesh firmness and titratable acidity during cold storage. Fruit stored in CA‐1 showed reduced CI and membrane lipid peroxidation after 5 and 8 weeks of cold storage. Low O₂ atmospheres appeared to limit the generation of reactive oxygen species (ROS) and their efficient scavenging through the concerted action of superoxide dismutase and peroxidase. The role of ascorbate–glutathione (AsA–GSH) cycle in the regulation of oxidative stress was also studied during and after storage in different atmospheres. In conclusion, optimum CA conditions delayed fruit ripening and CI through augmentation of antioxidative metabolism and suppression of oxidative processes.     

Investigation of aromatic compounds in Alicante and Jijona <Emphasis Type="Italic">turrón</Emphasis>

Alicante and Jijona turrón are honey- and almond-based confectionery products very famous in Spanish countries, especially during Christmas. In this study, the role of different types of honey (rosemary, orange blossom, and control—a mixture of sugars resembling the sugars composition of real honey) in the aroma and flavor of these confections was studied. Volatile compounds in turrón samples were extracted using simultaneous distillation–extraction and finally isolated, quantified and identified using GC-MS. Two different types of panels were used, trained and consumer, for studying the aroma and flavor intensities of turrón samples. Aldehydes, aromatic hydrocarbons and furans were the predominant chemical groups in turrón samples. The first conclusion was that terpenes and aromatic hydrocarbons decreased with the heating of the boixet step while pyrazines, furans, and pyrroles increased. Chemical feelings, such as cooling and pungency, are the best tool to discriminate among products containing and non-containing honey. Products containing honey were more aromatic and obtained higher satisfaction values than those prepared from a mixture of sugars.     

Influence of Visual Cues and Isothiocyanate Lures on Capture of the Pollen Beetle, Meligethes aeneus in Field Traps

The effect of trap design, trap color, and isothiocyanate (NCS) lures on the capture of the pollen beetle, Meligethes aeneus, was studied in field experiments. Unbaited yellow water and adhesive traps were equally attractive. A small sticky card trap with a yellow upper face, mounted at 45° to the vertical, was attractive throughout the year, but horizontal yellow cards were attractive only in spring, and vertical cards only in autumn. Yellow–green and white water traps were less attractive than yellow, while grass green, cream, and black were unattractive. M. aeneus was attracted equally to four alkanyl, three alkenyl, and to 2-phenylethyl isothiocyanate lures, when the release rates were in the range of 5–30 mg/day. Attraction to the most effective unbaited yellow traps was enhanced 1.7–3.3 times with the addition of a lure comprising a mixture of allyl, 3-butenyl, 4-pentenyl, and 2-phenylethyl NCS. Interactions were observed among the visual and odor cues. A yellow sticky card trap, baited with 2-phenylethyl NCS and mounted at 45° to the vertical, may be used throughout the year to monitor M. aeneus.     

长沙铜官窑遗址保护区梅园景观规划初步

本文结合项目实例,长沙铜官窑遗址保护区梅园景观规划设计进行了详细阐述;力求在设计中通过对我国梅文化的着力诠释,体现出中国传统山水园林的精神风骨。同时结合对铜官窑遗址的保护,探索历史遗址保护和现代生态文明相辅相成,相得益彰的设计手法。     

青梅原汁的生产工艺研究

确定了青梅原汁的生产工艺流程和参数。青梅果应选择成熟度高于九成五以上;预煮条件为90℃,3min;果胶酶解条件为果胶酶A 50mg/kg和B 100mg/kg,在40℃下酶解12h;杀菌条件为121℃处理3s～5s。     

脆梅加工中脱硫工艺的研究

脆梅是我国独具特色的青梅加工品之一。文中研究了水温、真空动态处理、超声波处理在脆梅加工脱硫工艺中的应用效果。研究发现,经过0.092MPa、55℃真空动态处理2.5h后,超声波(80kHz、160W)55℃处理2.5h,再进行清水浸泡脱硫,3d即可将脆梅半成品中SO2残留量控制在0.05g/kg以内,达到国标要求,比传统脱硫工艺缩短了一半的时间。     

红叶李天然食用色素的提取及其理化性质

以红叶李树叶为原料提取安全无毒的天然食用色素,并对其理化性质进行了测试研究,研究表明:该色素在一定条件下具有较高的稳定性,在食品工业中有很好的开发应用前景。