马水桔常温臭氧加湿贮藏保鲜研究

采用超声波加湿及臭氧气体处理,研究马水桔果实的常温贮藏保鲜效果.结果表明:在常温(13.8～25.7℃)下经过45 d的贮藏后,超声波加湿(相对湿度80%～85%)、臭氧(浓度5～20 mg/m3)及不套袋处理(A)的马水桔病烂率最低,主要营养成分损失及乙醇含量最少,果皮平滑、色泽金黄油亮,果肉清甜爽口、无异味,综合贮藏保鲜效果最好.     

板栗湿冷臭氧水处理贮藏保鲜研究

研究臭氧水水浴处理及套袋处理对板栗贮藏保鲜效果的影响。以封开油板栗为实验材料,采用不同质量浓度(1.0、0.5、0.25mg/mL)臭氧水水浴处理结合套袋处理,在温度(0±1)℃、湿度90%～95%条件下贮藏180d,对板栗贮藏过程中品质和生理指标的变化进行研究。结果表明：臭氧水水浴处理结合套袋处理能有效的抑制板栗果实贮藏期间呼吸强度和淀粉酶的活性,延缓淀粉和糖的变化,降低板栗果实的质量损失率和腐烂率,提高了过氧化氢酶的活性。研究表明：1.0mg/mL 臭氧水水浴处理结合套袋处理果实在贮藏180d后烂果率为3%,质量损失为1.1%,并且板栗果实具有较高的品质。     

臭氧处理对马水桔果实萼片色泽的影响

研究了湿冷臭氧处理对马水桔果实萼片色泽的影响。研究结果表明:在获得较低的果实贮藏保鲜腐烂率的情况下,经浓度为0.12~0.22mg/kg的臭氧处理3min的马水桔果实,在湿冷条件下经过45d的贮藏后,果实萼片绿色的百分率最高,萼片叶绿素最高,无萼片率最低。     

湿冷与臭氧技术在双孢蘑菇保鲜上的应用

目的:研究湿冷与臭氧技术对双孢蘑菇的保鲜作用。方法:分别用0.02%焦亚硫酸钠水溶液、4.28mg/m3臭氧气体以及一定浓度的臭氧水处理双孢蘑菇,在温度3～5℃、相对湿度90%～95%的条件下贮藏,探讨各种处理对双孢蘑菇的保鲜效果。结果:4.28mg/m3的臭氧气体加剧了双孢蘑菇的褐变,而将5.0g/h的臭氧气体通入2L冰水中2min,制得的一定浓度的臭氧水不仅不会促进褐变,还会起到较好的护色、保鲜作用,其效果略优于0.02%的焦亚硫酸钠水溶液。结论:臭氧水的保鲜效果好,具有广阔的应用价值。     

臭氧对“大五星”枇杷贮藏保鲜效果的影响

研究不同的臭氧质量浓度处理对“大五星”枇杷果实贮藏品质指标的影响。“大五星”枇杷果实采摘预冷后,用0、100、150、200mg/m3臭氧进行处理,每周1次,每次处理30min,在3℃冷库中贮藏30d,定期测定“大五星”枇杷果实的品质指标。结果显示：100mg/m3臭氧处理对“大五星”枇杷采后保鲜贮藏有一定作用;而150mg/m3臭氧处理对“大五星”枇杷果实的贮藏保鲜效果最好;过高质量浓度臭氧处理(200mg/m3臭氧处理)会对“大五星”枇杷果实造成损害。     

不同处理对赛买提杏贮藏保鲜效果的影响

以保鲜袋包装杏果实为对照,分别采用保鲜袋+1.5%壳聚糖抗菌纸铺垫;保鲜袋+200mg/m3浓度的臭氧气体;保鲜袋+1.5%壳聚糖抗菌纸铺垫+200mg/m3浓度的臭氧气体三种不同处理方法进行贮藏保鲜,考察不同处理对杏果贮藏品种的影响。试验表明,3个处理组的保鲜效果在各个方面均高于对照组,并且能够有效的减缓杏果腐败率的上升,保持杏果可溶性固形物(SSC)、VC和可滴定酸(TA)的含量,抑制杏果PPO活性,延长贮藏期限。其中保鲜袋+1.5%壳聚糖抗菌纸铺垫+200mg/m3浓度的臭氧气体处理方法对杏果的贮藏保鲜效果最为显著。     

适温臭氧处理对番茄贮藏品质的影响

以优质番茄为试材,研究不同温度和臭氧处理对番茄贮藏品质的影响。结果表明：番茄在(12.0±1.0)℃条件下贮藏,每隔3d采用200mg/m3的O3处理0.5h,能有效保存果实可溶性固形物、可滴定酸和VC含量,减缓果实相对电导率上升速率,降低果实呼吸强度和腐烂率,较好地保持果实硬度。适宜的温度结合臭氧处理对番茄有良好的保鲜效果。     

臭氧处理对番茄果实贮藏品质和芳香物质的影响

目的研究不同浓度臭氧处理对番茄贮藏期转色、生理变化及香气成分的影响。方法以青番茄为实验材料,采用微孔膜包装,每隔3 d采用多功能果菜消毒机处理番茄1 h,使臭氧浓度达到2.07、6.20、10.34mg/m~3(以空气计),10℃恒温贮藏。用气相色谱-质谱联用仪测定其香气成分。结果通入10.34 mg/m~3臭氧气体的番茄果实贮藏效果最好,呼吸高峰延迟出现,呼吸强度降低,显著提高了番茄的贮藏保鲜效果。贮藏12 d时,与对照组相比,2.07、6.20、10.34 mg/m~3臭氧处理的芳香物质种类分别减少10.00%、15.00%、17.50%。结论臭氧处理能有效提高番茄的贮藏品质,并对番茄果实香气有抑制作用。     

臭氧处理对不同成熟度葡萄保鲜效果

为确定臭氧保鲜葡萄的最佳采摘期,以臭氧处理七、八、九成熟的3种不同成熟度的果实,测定其贮藏过程中相关理化指标的变化,包括可溶性糖含量、维生素C、可溶性固形物含量、可滴定酸、耐压力以及失重率和腐烂率等。结果表明:采用臭氧水处理葡萄时,八成熟果实在21d时的可溶性糖含量为13.84%,维生素C为5.18mg/100g,可溶性固形物含量为11.6%,可滴定酸为0.55%,耐压力为0.11MPa,失重率为0.75%,腐烂率为0.70%,贮藏保鲜效果最好,可为臭氧保鲜处理条件下的葡萄采摘时期提供技术参考。     

臭氧结合气调冷藏对草莓保鲜品质的影响

草莓是一种易腐水果,贮藏期的失水、腐烂和软化严重影响了草莓的品质。采用臭氧处理介导的气调贮藏草莓果实,观察其对草莓贮藏保鲜品质的影响。首先,通过实验确定了草莓臭氧处理的最佳浓度为30 mg/m3,处理时间为30 min。分析了3种不同贮藏方式下(单独冷藏为对照,气调箱包装冷藏和臭氧处理结合气调冷藏)样品在18 d贮藏期内的腐烂率、可滴定酸、可溶性固形物、丙二醛含量等指标的变化情况,结果显示臭氧结合气调贮藏组及气调贮藏均能显著延缓草莓在贮藏过程中的品质降低,18 d后这2组草莓果实其腐烂率、SSC含量、MDA含量均低于对照组,而硬度和TA含量均高于对照组,臭氧结合气调贮藏组的各项品质指标最好,说明臭氧对气调保鲜具有增效作用。该研究结果有利于进一步改进草莓采后保鲜措施,提高草莓商品价值,具有一定应用前景。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press