基于AHP的樱园农家乐SWOT分析及发展对策

利用AHP和SWOT分析理论,提出了西安樱园观光旅游农家乐的发展策略.根据实地调研,探讨了樱园农家乐发展所面临的优势、劣势、机遇和威胁,建立了总体层次分析评价指标体系,确定了各层次的指标权重,分析了四种备选的优化方案.最后建议,樱园农家乐的发展应充分发挥“体验参与模式”的优势,把握政府引导和政策支持的机遇.     

不同预冷温度对甜樱桃果实保鲜效果的影响

目的 探究不同预冷温度对采后甜樱桃果实生理品质的影响,找出最适宜的预冷温度,进而推动甜樱桃产业化发展。方法 本实验分别将采后甜樱桃分别预冷至15、12、9、6、3、0℃后回温至室温,以不进行预冷处理为对照组,比较6种处理方式果实预冷和回温过程中的温度变化,并分别测定回温前后果实的色差、呼吸强度及乙烯释放量、硬度、可溶性固形物(TSS)、风味、感官评价,总酚、类黄酮、花色苷、维生素C(Vc)、可溶性蛋白、丙二醛(MDA)含量以及超氧阴离子产生速率(O₂^-)。结果不同预冷温度均可较好地保持果实外观及风味,能够降低甜樱桃果实呼吸强度与乙烯释放量,抑制果实TSS、MDA含量和O₂^-产生速率的上升,延缓甜樱桃果实硬度的下降,从而保持甜樱桃果实的外观品质,且有利于维持甜樱桃果实中的Vc、可溶性蛋白和花色苷含量,以0℃预冷效果最佳,感官评分最高。结论 预冷能够有效维持甜樱桃果实采后的品质,达到增加甜樱桃果实经济价值的作用。     

Effect of packaging materials and storage temperature on the quality of sour cherry nectar

The purpose of this research was to determine the effects of the packaging materials and size on the stability of monomeric anthocyanins, polyphenols, antioxidant activity, ascorbic acid, colour index and hydroxyl methyl furfural (HMF) during the 12‐month shelf life of sour cherry nectars at 4 °C and 20 °C. Sour cherry nectars were aseptically filled out into packaging of different sizes and materials. The packaging included cartons of two different sizes (200 and 1000 mL) and aluminium cans (330 mL). Results showed that the nectars were of better quality when stored at lower temperatures. HMF generally increased significantly for all nectars during storage. Conversely, the total polyphenol content and the antioxidant activity of the nectars stored in aluminium cans and the larger‐sized carton packaging decreased during storage. Lower anthocyanin loss and colour change were found in the nectars stored in aluminium cans. However, the better packaging material was found to be the large‐sized carton package when HMF was analysed.     

Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS‐SPME‐GC‐MS and HPLC

To compare the influence of cultivars on the production of aroma compounds and polyphenols, eight cherry varieties (six sweet and two sour) were fermented into cherry wines, and their compositions were analysed. Results showed that by headspace solid microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS), a total of twenty‐first aromatic compounds, mostly consisting of esters, acids, terpenoids and C₁₃‐norisoprenoids, were identified, and eleven polyphenols including five anthocyanins and six phenolic acids were quantified using HPLC. May Duck and Early Richmond wines contained significantly higher levels of phenolic acids (>42 mg L^?1) that were associated with high contents of chlorogenic and neochlorogenic acids and also relatively high amounts of octanoic acid and β‐damascenone (odour activity values ≥1000). Hongdeng, Zhifuhong and Bing wines were characterised by higher concentrations of anthocyanins (>41 mg L^?1) and also relatively higher levels of isopentyl acetate. Lapins and Governer Wcod wines were distinguished by lower concentrations of polyphenols and relatively higher contents of ethyl 3‐methylbutanoate.     

Interpretation of viscoelastic behaviour of sweet cherries using rheological models

Viscoelastic behaviour of some commercial sweet cherry cultivars of Iran has been studied in current research. For this purpose, stress relaxation test was conducted on five cultivars of sweet cherry including Siah Mashhad, Abarde, Victoria, Dovom Ras and Tak Dane. Two common models (Generalised Maxwell model and Peleg model) were fitted to the experimental data. Both models could describe stress relaxation behaviour of cherries (R² = 0.99), but Generalised Maxwell model had lower root mean square error (RMSE) than Peleg model. Based on analysis of stress relaxation data using models constants, Tak Dane exhibited more solid properties, while Victoria showed less elastic behaviour than other cultivars. The results revealed that relaxation ratio (R%) and the area under the stress relaxation curve could be effective alternative to models with easier mathematical procedure.     

Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts

Sour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35°C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts.     

Extraction and Characterization of Montmorency Sour Cherry (Prunus cerasus L.) Pit Oil

Montmorency sour cherry (Prunus cerasus L.) pit oil (CPO) was extracted and characterized by various methods including: GC, LC–MS, NMR, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and X‐ray powder diffraction (XRD). The oil gave an acid value of 1.45 mg KOH/g, saponification value of 193 mg KOH/g and unsaponifiable matter content of 0.72 %. The oil contained oleic (O) and linoleic (l ) acids as the major components with small concentrations of α‐eleostearic acid (El, 9Z,11E,13E‐octadecatrienoic acid) and saturated fatty acid palmitic (P) acid. The CPO contained six major triacyglycerols (TAG), OOO (16.83 %), OLO (16.64 %), LLO (13.20 %), OLP (7.25 %), OOP (6.49 %) and LElL (6.16 %) plus a number of other minor TAG. The TAG containing at least one saturated fatty acid constitute 33 % of the total. The polymorphic behavior of CPO as studied by DSC and XRD confirmed the presence of α, β′ and β crystal forms. The oxidative induction time of CPO was 30.3 min at 130 °C and the thermal decomposition temperature was 352 °C.     

Effect of non‐isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

Anthocyanins (ACY) and colour changes in cherry pomace under non‐isothermal processing were investigated. Pomace at moisture levels of 70% (MC‐70), 41% (MC‐41) and 25% (MC‐25) was heated at 126.7 °C in a retort for 25, 40 and 60 min. Total ACY, Hunter colour values, total colour difference (ΔE), chroma, hue angle (h°) and browning index (BI) were analysed. Thermal degradation kinetics for colour parameters were determined using zero‐ and first‐order models. ACY degradation increased with heating time and ranged from 34 to 68% for 25 and 60 min heating, respectively. The half‐life of ACY was 38, 33 and 27 min for MC‐70, MC‐41 and MC‐25 pomace, respectively. The ΔE increased with increasing heating time, whereas BI exhibited an inverse trend. Except for ?E for MC‐70, the zero‐order kinetic model showed better fit (R² = 0.85–0.97) to experimental data than the first‐order kinetic model for Hunter colour b values and ?E.     

COFFEE CHERRY DRYING: A TWO-LAYER MODEL

Drying of Coffea arabica cherry was carried out in a thin layer dryer at air temperatures of 40, 50, 60 and 70°C at bed depths of 50, 62.5 and 75mm with air flow rates of 1.5 and 2m³/m²/ min. Since the coffee cherry consis ts of skin and bean, a two layer drying model was developed to characterize the overall drying process for relative humidity range of 46 to 83 per cent. The diffusion coeffcient was determined using drying and equilibrium data and expressed as an Arrhenius- type function. The study revealed that the qualityof the coffee was unaltered over the temperature range studied.