《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.     

李果采后生理及贮藏保鲜技术研究进展

李果品种繁多,具有较高的营养价值和经济价值而深受消费者喜爱,但由于其成熟期大多在5～8月高温季节,采后生理活动旺盛,这给鲜食李果贮藏保鲜带来极大困难.因此,探明李果采后生理变化规律与机制,并对其贮藏保鲜技术进行研究与开发是改善李果采后品质和延缓衰老的有效途径.文章从李果采后生理变化及贮藏保鲜技术方面综述了近年来的研究进...     

黑宝石李品质参数的近红外漫反射无损检测模型的建立

以黑宝石李为试材,研究其品质参数的近红外漫反射无损检测模型的建立方法,并从数学建模算法、导数处理及测试部位等方面优化模型。结果表明,改进偏最小二乘法结合一阶导数处理建立分析模型的定标效果相对较好,其中可溶性固形物(SSC)和干物质/水分模型的定标系数达0.9;四个测试部位光谱混合所建模型的预测精度显著高于单独测试部位光谱模型;SSC、干物质/水分的定标与预测的决定系数、均方根误差和相对分析误差分别在0.9、0.45和3.0左右,预测效果很好;而可滴定酸的预测误差偏大。     

皂土和壳聚糖对青梅发酵酒澄清效果的比较研究

研究了皂土和壳聚糖对青梅发酵酒的澄清效果,并通过正交试验及综合评比分析,结果表明壳聚糖的澄清效果明显好于皂土,经壳聚糖处理的青梅发酵酒透光率达98.5%,确定了最佳澄清工艺条件：壳聚糖用量0.5g/L,pH为3.2,温度26℃,澄清时间24h。澄清后的发酵酒澄清透明,稳定性增加。     

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.     

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。     

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。     

低度浸制梅酒的研制

本文介绍了低度浸制梅酒的生产工艺 ,并对内置梅的制作和果酒澄清方法进行了分析 ,希望能为同仁提供一些可行的方法