不同葡萄砧木对矢富罗莎果肉酚类化合物含量的影响

矢富罗莎嫁接在7种不同的葡萄砧木上,检测其果肉中酚类化合物含量并与矢富罗莎自根苗果实中的酚类化合物含量进行比较。结果表明：矢富罗莎／520a和矢富罗莎／101—14MG组合可明显提高矢富罗莎果肉中的酚类化合物的含量,同时对砧木影响的复杂性及砧木选择和栽培的原则进行了讨论。     

几种葡萄砧木生长特性及与"矢富罗莎"绿枝嫁接试验初报

根据12个砧木品种多年的生长表现,结合生根试验,从中筛选出表现优良的砧木品种,与鲜食葡萄品种矢富罗莎进行绿枝嫁接。结果表明:生长表现较好的7个葡萄砧木品种为Flourilush、101-14MG、3309P、贝达、SO4、520A、1103P,其中Flourilush、贝达和101-14MG与矢富罗莎的绿枝嫁接亲和性好于其它组合,嫁接后1年生枝条的生长量大,接穗与砧木粗度较一致。     

葡萄接穗对砧木生理特性的影响

通过对当地几个葡萄主栽品种嫁接苗、自根苗某些生理指标的研究分析,结果表明;根系POD活性,可溶性蛋白、总糖含量有较大的差异,间接地反映嫁接使砧木的某些生理活性发生一定的改变。     

赤霉素和乙烯对香芹叶片衰老的影响

本实验以香芹(Apium graveolens var.dulce)叶片试材,研究了不同浓度(20 ppm和50ppm)的赤霉素(GA3)和乙烯对叶片衰老的影响.结果表明GA3处理的芹菜叶片其叶绿素、可溶性糖和蛋白质含量明显高于对照,同时GA3处理还抑制了过氧化物酶和多酚氧化酶活性的上升;同时发现50 ppm GA3处理效果要比20 ppm GA3处理的好.而乙烯处理的叶片中叶绿素、可溶性糖和蛋白质含量明显低于对照,但没有明显的促进过氧化物酶和多酚氧化酶活性的上升.     

壳聚糖涂膜对冷藏白凤水蜜桃品质变化的影响

以“白凤”水蜜桃为试材,研究壳聚糖涂膜对冷藏白凤水蜜桃品质变化的影响。结果表明:白凤水蜜桃贮藏在1±0.5℃低温下时,1.0%壳聚糖涂膜处理可以抑制呼吸强度、多酚氧化酶(PPO)活性及过氧化物酶(POD)活性,还原糖和可溶性固形物含量较低,总酸和总糖含量较高。     

鲜食葡萄砧穗组合生理指标及亲和力分析

为筛选适宜的鲜食葡萄砧穗组合,以‘户太8号’‘苏欣1号’和‘红地球’为接穗,‘5BB’‘1103P’和‘山河1号’为砧木,进行田间绿枝嫁接,并统计各砧穗组合嫁接成活率,比较各组合愈合部茎段的生理指标,开展嫁接亲和性研究。结果表明,砧穗愈合部茎段的相对电导率、SOD活性、POD活性、可溶性蛋白和可溶性糖含量均与嫁接成活率有显著相关性。通过隶属函数法综合评价得出各砧穗组合亲和性强弱的顺序为：苏欣1号/山河1号>红地球/山河1号>户太8号/山河1号>苏欣1号/5BB>红地球/5BB>苏欣1号/1103P>户太8号/5BB>户太8号/1103P>红地球/1103P。     

贮藏温度对雪莲果块根品质的影响

本文研究了不同贮藏温度对雪莲果块根中总糖、低聚果糖、蛋白质可溶性固形物含量及果实硬度的影响,同时分析了多酚氧化酶、过氧化氢酶在不同贮藏温度下随时间的变化关系。结果显示,在贮藏过程中,贮藏温度越高,总糖、蛋白质含量降幅越大,降速越快,尤其是在前7d,而0℃和4℃的贮藏效果则相对较好,综合硬度和低聚果糖含量来考虑,4℃下贮藏效果较好。多酚氧化酶和过氧化物酶在4个贮藏温度下均呈现先升后降的趋势,且温度越高,酶活性峰值越早出现。     

程序降温协同1-甲基环丙烯、保鲜纸两种处理对新疆蟠桃贮藏品质和果皮褐变的影响

为研究程序降温分别与1-甲基环丙烯和保鲜纸协同处理对蟠桃贮藏品质和果皮褐变的影响。采用新疆‘英格尔’蟠桃为原料,测定其贮藏品质、果皮褐变等相关指标。结果表明：两种处理明显抑制丙二醛含量、相对电导率、多酚氧化酶活力和过氧化物酶活力增加,提高脂肪酸不饱和度及过氧化氢酶活力,从而抑制果皮褐变增加。通径分析发现丙二醛含量、相对电导率、过氧化氢酶活力、过氧化物酶活力和多酚氧化酶活力是两种处理影响果皮褐变的最主要因素。程序降温协同保鲜纸处理可提高果实硬度、可溶性固形物质量分数和蔗糖含量,延缓可滴定酸质量分数降低,提高亚油酸、亚麻酸相对含量,降低果皮褐变指数,且该处理条件下的蟠桃品质优于程序降温协同1-甲基环丙烯处理。     

超高压处理对核桃雄花序体内酶及主要成分的影响研究

本文研究了在室温下,采用不同处理压力和时间对核桃雄花序体内的多酚氧化酶和过氧化物酶的活性影响,并研究了对其体内Vc、叶绿素、可溶性蛋白质的含量的影响。结论表明,采用500MPa、15 min的超高压处理后,可有效的抑制核桃雄花序体内多酚氧化酶和过氧化物酶的活性,防止其在采摘后迅速褐变、衰老。而且最大程度的保留了其体内的主要营养成分及色泽。并为核桃雄花序加工和产品开发提供了依据。     

加热处理对大果山楂果肉褐变的影响

为探究大果山楂果肉的酶促褐变,研究了沸水加热时间对山楂块褐变度、多酚氧化酶和过氧化物酶活性、总酚、黄酮、花青苷含量的影响。此外,研究了加热灭酶后山楂的褐变度、抗坏血酸和还原糖含量随存放时间的变化情况。结果表明,对于5 g的山楂块而言,沸水加热2 min,多酚氧化酶、过氧化物酶基本失活。随着热处理时间的增加,山楂褐变度越低,山楂多酚氧化酶、过氧化物酶活性显著下降,总酚、黄酮含量较未加热山楂多,花青苷含量有少量的减少,说明山楂果肉的褐变与酶促褐变密切相关;加热灭酶后的山楂块在存放过程中,山楂褐变度、抗坏血酸和还原糖含量几乎无变化,说明山楂果肉几乎不进行非酶褐变反应。     

美人指等13个葡萄品种引种初报

本试验于1999年1月引进美人指、粉红亚都蜜、优无核、秦龙大穗、无核白鸡心、皇家秋天奇妙无核、红宝石无核、维多利亚、京玉、夏黑无核、高妻、红双味等13个葡萄品种，以巨峰为对照，定植在常德市澧县小渡口镇，观测了其生长特性、物候期及其果实产量与品质。结果表明：13个品种于避雨栽培条件下，适应常德市澧县的气候条件，定植后第二年美人指等品种平均株产超过7.5kg，品质较好，可在湖南适量发展。     

Scion photosynthesis and leaf gas exchange in Vitis vinifera L. cv. Shiraz: Mediation of rootstock effects via xylem sap ABA

Limited water resources are placing pressure on the wine grape industry to improve vineyard water use efficiency by continuing improvements in vineyard management. One way to improve vineyard water use efficiency is to improve transpiration efficiency, and judicious use of scion-rootstock combination can play a role. Accordingly, this paper examines the influence of rootstocks on the water use physiology of a common scion variety (Shiraz) and assesses the importance of variation in xylem sap abscisic acid (ABA) as an indicator of relative water use efficiency of different scion-rootstock combinations. Shiraz scions (clone BVRC12) grafted to seven rootstock varieties (along with an ungrafted control), were observed over two consecutive seasons in a field trial located in Adelaide, South Australia. Those two seasons (2001/02 and 2002/03) offered sharp contrasts with respect to soil and atmospheric water stress. Rootstock genotype had a significant impact on scion gas exchange, water status, canopy growth and yield in both seasons. Those impacts were associated with an inverse relationship between xylem sap ABA and stomatal conductance. We suggest that strategic analysis of xylem sap ABA may provide a marker for comparative water-use physiology of different stock-scion combinations, while recognising that irrigation pre-history, and associated degree of vine water stress, will be a further source of variation in grapevine water use.     

刺梨SOD活力测定研究

本文建立了邻苯三酚自氧化对刺梨SOD测活方法的改进条件：并对不同方法提取的刺梨SOD样液进行测活。结果表明：刺梨果中含有丰富的SOD，但加工过程中温度对SOD活力影响很大。测得的SOD活力数据低的约100U／g，高的则约5000U／g，数值相差几十倍。为刺梨加工方法的选择提供参考。     

刺梨中质量标记物的提取工艺优化及其含量同时测定

利用响应面法优化刺梨中质量标记物的提取工艺,并建立HPLC法同时测定其含量。以刺梨根为原料,利用单因素实验与响应面试验优化了刺梨中4个质量标志物（三萜类化合物）的提取工艺,并比较分析刺梨不同部位（根、茎、叶子和果实）的质量标志物含量差异。结果表明,单因素实验确定了影响刺梨萜类物质得率的重要因素为溶剂用量、乙醇浓度、提取时间和提取次数。以刺梨中4个质量标志物的总含量为综合考察指标,采用响应面试验确定了刺梨三萜化合物的最适提取工艺条件为:按照溶剂用量为1:25 g/mL加入体积分数为70%的乙醇,先超声30 min,再将料液进行加热回流2 h,在此条件下,刺梨叶中4个质量标志物的总含量为2.64%,其中刺梨苷含量为0.99%、野蔷薇苷含量为0.72%、蔷薇酸含量为0.43%、委陵菜酸含量为0.51%;刺梨不同部位的4个质量标志物总含量为刺梨叶>刺梨根>刺梨茎>刺梨果。本研究为刺梨的质量评价及其总三萜的开发利用提供科学参考。     

一株刺梨非酿酒酵母的分离鉴定、生理特性及混菌发酵研究

为获得适合刺梨果酒酿造的非酿酒酵母菌株,从刺梨自然发酵液中分离优质非酿酒酵母,通过形态学与26S rDNA序列分析来鉴定菌株;从葡萄糖耐受性、柠檬酸耐受性、酒精耐受性、二氧化硫耐受性、单宁耐受性、β-糖苷酶产生能力、硫化氢产生能力等方面分析菌株的生理特征;与酿酒酵母混合发酵刺梨果汁,从发酵刺梨果酒常规理化指标、感官品评以及香气物质方面探讨非酿酒酵母对刺梨果酒品质的影响。结果表明,利用赖氨酸筛选培养基从刺梨果实上筛选出80株非酿酒酵母,嗅闻法筛选出一株产香浓郁的菌株F13。形态学与分子生物学鉴定结果表明,F13为一株刺梨来源的葡萄汁有孢汉逊酵母;该菌株可耐受浓度为300 g/L葡萄糖、3%乙醇、3%柠檬酸、300 mg/L SO₂以及25 g/L单宁处理。但酒精耐受性和β-糖苷酶产生能力不及酿酒酵母X16。此外,F13菌株不产硫化氢。F13与酿酒酵母混合发酵可降低刺梨果酒的酒精度和挥发酸,增加残糖量,分别为11.1%±0.39%、(0.67±0.03)g/L、(20.41±1.44)g/L。F13不影响刺梨果酒的感官品评,但可有效增加刺梨果酒中醇类物质的种类和含量,降低酯类物质种类和含量。本研究从刺梨自然发酵液中得到一株非酿酒酵母F13,对酿酒环境具有较优的耐受性(耐糖、酸、酒精度、二氧化硫),具有一定的工业化应用潜能。     

无籽刺梨与刺梨果实中氨基酸分析

通过测定无籽刺梨与刺梨果实中水解氨基酸与游离氨基酸的组成和含量,探讨氨基酸组分对2 种新兴水果营养与风味的影响。水解氨基酸的测试分析表明,2 种成熟果实均含有全部18 种氨基酸,但刺梨果实中人体所必需的8 种氨基酸占总氨基酸比例为39.54%,比值系数分为66.70,高于无籽刺梨（比值系数分为59.22）,表明刺梨具有更高的营养价值;相对而言,刺梨果实中蛋氨酸和半胱氨酸含量较低,而无籽刺梨果实中赖氨酸为第一限制氨基酸。对影响感官的游离氨基酸测试结果表明,精氨酸、谷氨酸、天冬氨酸与鸟氨酸（含量阈值比大于1）对刺梨果实独特风味的形成有较高贡献,而无籽刺梨果实中仅天冬氨酸的含量阈值比超过1,形成其鲜味。     

Chemical composition of fruits in some rose (Rosa spp.) species

Fruits of Rosa canina, Rosa dumalis subsp. boissieri, Rosa dumalis subsp. antalyensis, Rosa villosa, Rosa pulverulenta and Rosa pisiformis were assayed for total phenolics, ascorbic acid, total soluble solids, total dry weight, total fat, fatty acids, pH, acidity, moisture, fruit colour and macro- and micro-elements. The highest total phenolic content was observed in Rosa canina (96 mg GAE/g DW). Rosa dumalis subsp. boissieri had the highest total fat content (1.85%), followed by Rosa pulverulenta (1.81%) and Rosa canina (1.78%), respectively. Nine major fatty acids were determined in rose species and α-linolenic acid was found to be dominant for all species. Total soluble solids, total dry weight, moisture and ascorbic acid contents of rose species varied from 29.42% (Rosa villosa)–37.33% (Rosa dumalis subsp. boissieri), 33.85% (Rosa villosa)–40.35% (Rosa dumalis subsp. boissieri), 59.65% (Rosa dumalis subsp. boissieri)–66.15% (Rosa villosa) and 727 mg/100 g FW (Rosa villosa) and 943 mg/100 g FW (Rosa dumalis subsp. boissieri), respectively. Nitrogen and mineral compositions of the rose species, e.g., N, P, K, Ca and Mg, were (averagely): 1.26%, 513 mg/100 g DW, 639 mg/100 g DW, 196 mg/100 g DW and 114 mg/100 g DW, respectively. The present study shows that the native rose genotypes are extremely rich sources of phenolics, carbohydrates and ascorbic acid, demonstrating their potential use as a food or food additive.     

Biomass distribution and nitrate assimilation in response to N supply for Vitis vinifera L. cv. Cabernet Sauvignon on five Vitis rootstock genotypes

Effects of nitrogen (N) supply on biomass distribution as well as N effects on NO₃"assimilation, were examined in two-year-old graftlings of Vitis vinifera L. cv. Cabernet Sauvignon on five rootstocks. Whole-plant biomass in all graftlings more than doubled with increased N supply in solution from 0.25 to 8 mM. Whole plant biomass was also affected by rootstock genotype, but to a lesser extent than by N supply. Biomass allocation to roots declined with increased N supply for all stock-scion combinations, but the magnitude of that response varied with rootstock genotype. Nitrate reductase activity (NRA) in leaves increased with increased N supply for all stock-scion combinations, whereas root NRA increased only up to 1 mM N supply, dropping markedly with additional N. NRA in leaves was one to two orders of magnitude higher than NRA in roots - a difference that increased steadily with increased N supply. By implication, grapevine leaves have a much higher capacity for NO₃^-_- reduction than do grapevine roots, and any contribution by roots to whole-vine NO₃^-_- assimilation declines even further as NO₃^-_- availability increases.