Consumer Acceptability of Fresh‐Market Muscadine Grapes

The objective of this research was to investigate the acceptability of muscadine grape (Vitis rotundifolia) genotypes (cultivars and selections) and to correlate overall liking to other quality measurements to determine the main drivers of liking. Twenty‐two genotypes grown at the Univ. of Georgia–Tifton Campus were evaluated. Four retail commercial grape genotypes (Vitis vinifera and “Concord”) were also evaluated for comparison. Panelists familiar with muscadine grapes used the hedonic general labeled magnitude scale (HgLMS, –100 = strongest disliking of any kind ever experienced, +100 = strongest liking of any kind ever experienced) to rate overall liking and the liking of appearance, flavor, pulp texture, and skin texture. Puncture testing was done to assess grape berry texture, and compositional attributes soluble solids and pH were also measured. The sensory results indicated that the grapes were variable with overall liking scores from 12.2 to 39.6. The factors highly correlated with overall liking scores were muscadine flavor, pulp and skin liking, while a significant negative correlation was found between skin liking and skin texture and mechanical texture measures. The muscadine grapes with the highest overall liking scores were Ga. 5‐1‐34 and Ga. 2‐8‐21. Principal component analysis confirmed that grapes with a thinner skin and a higher pH tended to group around overall liking and flavor points. These results indicate that even among panelists familiar with muscadine grapes, skin thickness is a negative characteristic. Breeding for thinner skins may be a positive step in muscadines gaining a more widespread appeal in the fresh fruit market.     

Phenolic Substances,Flavor Compounds,and Textural Properties of Three Native Romanian Wine Grape Varieties

In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteasc? regal?, Feteasc? alba, and Feteasc? neagr?) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected the enological potential. Among the white varieties, Feteasc? alb? grapes could be less susceptible to browning as a consequence of their lower trans-caffeoyltartaric acid concentration, whereas Feteasc? regal? grapes from Cluj had the highest concentrations of total free and bound volatile compounds, particularly terpenes and norisoprenoids. Among the red varieties, Feteasc? neagr? was identified as a promising variety to be exploited in the future for its particular phenolic characteristics, particularly those grapes grown in Mica. Nevertheless, Feteasc? neagr? grapes grown in Cluj had the highest total glycosidically bound terpene concentrations. Finally, differences in the mechanical and/or acoustic properties of the skins and seeds could strongly influence the kinetics and completeness of phenolic compound extractions.     

包钢用主要不定形耐火材料的种类与特性

综述了目前包钢用不定形耐火材料种类,主要有耐火浇注料、可塑料.捣打料、干式料、喷补料、投射(补)料、涂抹(喷涂)料、压入料、耐火泥浆和预制件等,并简要介绍了不定形耐火材料的生产工艺、常用结合剂及特性.     

鱼尼汀受体作用剂类杀虫剂及其结构特点和机制

鱼尼汀受体作用剂类杀虫剂是一类高效、安全、作用机制独特的新颖杀虫剂。对此类杀虫剂的品种、结构特点及作用机制进行了概述。     

民国前期杭州丝织品种发展特征研究

分两个阶段探讨了民国前期杭州丝绸品种的特征。民国前期的杭州丝织业通过丝织设备的更新、国外产品的借鉴,以及新纤维材料的运用等,使丝绸产量和品种都达到了前所未有的发展高度。在1912-1918年的兴盛时期,丝织设备的更新换代及经营方式转换,引发了丝织品种的近代变革;在1919-1937年的低落与鼎盛并存期,新兴纤维材料的运用和丝织、染整技术的进步,带来了丝织品种风格、织物结构上更大的创新与突破。     

不同苹果品种(系)制醋适性的评价

以16个苹果(Malus domestica Borkh)品种(系)为原料酿醋,对制成的苹果醋进行理化指标,感官指标分析.结果表明,不同苹果品种(系)制出的醋在醋酸、单宁、总酚含量及澄清度方面差异较大,其中用北海道9号(Hakkaido 9)和鲁加6号(Lujia 6)制的醋酸味柔和,果味浓郁,醋体澄清透明,较为稳定.     

Impact of γ-irradiation,CIPC treatment,and storage conditions on physicochemical and nutritional properties of potato starches

In the present study, three potato varieties were treated with chlorpropham (CIPC, 35 ppm), γ-irradiated (0.1 kGy) and stored for up to 5 months at 8 °C, and the physicochemical properties and in vitro starch digestibility of native and cooked starches were investigated. Sprouting was found to be satisfactorily suppressed by γ-irradiation and CIPC treatment. However, irradiation increased total free glucose content in two potato varieties, and decreased the thermal transition and pasting temperature of starch. The crystallinity of starch in irradiated potatoes decreased significantly (p ? 0.05) which may explain its decreased resistant starch content. Sprout inhibiting treatments and storage had no effect on in vitro starch digestibility in cooked starches, but cooling cooked starch significantly (p ? 0.05) increased its resistant starch content.     

SSR荧光标记毛细管电泳法与国家冬油菜区试指纹鉴定平台的构建

为了油菜品种指纹检测的精确性及未来构建大规模油菜新品种指纹数据库,应用SSR荧光标记毛细管电泳检测法构建国家冬油菜区试指纹鉴定平台。以40对荧光引物对2012-2013年度163份国家冬油菜区试参试品种（系）进行分析。结果共检测到42个等位位点和131个等位变异。其中A基因组（n1～n10）检测位点25个,C基因组（n11～n19）检测位点17个。每个位点等位变异数从2到6不等,平均为3.02。42个检测位点的PIC值变化范围在0.10～0.69之间,平均值为0.36。其中引物BRGMS171的杂合度、PIC值分别高达0.67、0.70,可考虑作为以后区试杂交种纯度鉴定的核心标记。SSR位点的纯合度分析得出本年度18份常规种平均纯合度为81.9%,145份杂交种为57.9%。以131个等位变异计算品种（系）间DICE相似系数,163份品种（系）间平均遗传相似系数变幅为0.607～0.765,变幅最大的为品种（系）FC03（0.438～0.879）,变幅最小为品种（系）宜油21（0.611～0.806）。     

野生油茶资源与引进品种的经济性状及脂肪酸组成对比分析

为了促进四川雅安野生油茶资源的开发与利用,本研究对前期从四川雅安筛选出的5株本地野生油茶资源(TQYS6、TQYS17、TQYS18、TQYS20、TQYS21)与雅安名山区九龙村引种的8个油茶品种(‘长林4号’、‘长林23号’、‘长林26号’、‘长林27号’、‘长林40号’、‘长林53号’、‘长林166号’、‘湘林210号’)的果实经济性状及脂肪酸组成进行比较。结果表明：野生油茶与引进品种在果实性状,经济性状及脂肪酸组成上存在显著差异(p<0.05)。在果实性状中,引进品种平均鲜果重为22.81 g,其中‘湘林210号’最大,为33.57 g,野生油茶平均鲜果重为16.87 g,其中TQYS6最大,为29.47 g,引进品种的鲜果重显著高于野生油茶。野生油茶TQYS17的果皮厚度显著小于引进品种,仅有0.67 mm,引进品种的果实形状变异丰富,多以卵形为主,而野生油茶果实形状大多数为球形。在经济性状中,引进品种的鲜出籽率为35.46%～43.03%、干出籽率为18.17%～23.12%、出仁率为61.03%～69.26%、干籽含油率为24.96%～34.57%、种仁含油率为40.89%～50.32%、鲜果含油率为4.51%～7.88%,而野生油茶的各经济性状都要显著高于引进品种,尤其是鲜果含油率,是引进品种的2倍以上。脂肪酸组成上,野生油茶与引进品种在脂肪酸组成成分上无差异,都含有油酸、亚油酸、硬脂酸、棕榈酸、顺-11-二十碳烯酸等成分,但在含量上有显著差异,其中引进品种品种饱和脂肪酸为10.47%～11.88%,不饱和脂肪酸为88.12%～89.52%,野生油茶的平均饱和脂肪酸为12.29%,平均不饱和脂肪酸为87.71%。通过综合分析,野生油茶较引进品种具有显著的优势,可以为四川雅安良种选育提供良好种质资源。     

牦牛、黄牛不同部位制作肉干嫩度的差异

为比较西门塔尔杂交黄牛和牦牛不同部位嫩度差异,以西门塔尔杂交黄牛和青海高原型牦牛为原料,选取其臀肉、肩肉、黄瓜条、米龙、霖肉等5个部位分别制作牛肉干,以剪切力、水分含量、水分活度、水分迁移规律、扫描电镜显微结构作为考察指标,探究不同部位对牦牛肉干和黄牛肉干嫩度的影响规律。结果表明:以米龙部位制作的黄牛肉干和牦牛肉干的剪切力最小,以米龙部位制作的黄牛肉干的水分含量和水分活度显著高于其他部位,而牦牛肉干的水分含量和水分活度较高的部位是肩肉;以霖肉部位制作的黄牛肉干口感较佳,适合工业化生产;以米龙部位制作的牦牛肉干口感比其他部位得分高,比较受到消费者欢迎。结合相关性和线性回归得出:青海高原型牦牛的霖肉部位嫩度与外观方程y=0.984 x+13.911中R^2最高,西门塔尔杂交黄牛米龙部位嫩度与外观方程y=-0.993 x+14.234中R^2最高。主成分分析综合评价模型,加工黄牛肉干适合采用米龙部位,加工牦牛肉干适合采用肩肉部位。