间歇升温对冷藏桃果实品质的影响

研究了间歇升温（２５～２８℃）对大久保桃果实冷藏期间（２±１℃）及货架期品质的影响。结果表明：间歇升温处理对果实可溶性固形物的含量无影响，阻止了可滴定酸的下降及固酸比的上升，保持了果实的风味；间歇升温还促进果皮中叶绿素和类胡萝卜素的丧失，使果皮亨特“Ｌ”“ａ”值和着色指数增加；但间歇升温也降低果实硬度，升温２４和３６ｈ的果实硬度显著低于对照和升温１２ｈ的果实，而后两者发生的严重冷害使其失去了商品价值和食用价值。总之，适当的间歇升温既可使桃果实避免冷害，又可保持果实良好的色泽和风味。     

高压对从桃渣中提取酚类物质影响的研究

考察高压对乙醇溶液提取桃渣中酚类物质的影响。结果表明,乙醇体积浓度70％比较适宜。随着处理压力的增大,酚类物质的得率逐渐升高（400MPa除外）,且在500MPa以前得率提高的幅度较大,压力到达600MPa以上后得率增幅不大。随着提取时间的延长,酚类得率先升后降,提取时间以10min为宜。酚类物质的得率先随温度升高而增大,到50℃达到最高,随后又下降。高压对乙醇溶液提取桃渣中酚类物质有显著的促进作用。     

间歇微波处理对变温物流环境下麻辣鸡块品质的影响

对麻辣鸡块模拟变温物流过程(冷藏库贮存-控温包装常温运输-家用或门店商用冰箱贮存),在常温运输结束时(第5天)对麻辣鸡块分别采取不处理、间歇微波处理(微波30 s-间歇降温60 s-再微波30 s)与连续微波处理(微波60 s),探究在物流温度升高后采用间歇微波处理抑制麻辣鸡块品质劣变的效果。结果表明,2种微波处理方式均能有效地避免麻辣鸡块水分散失,有效延缓货架期间鸡块pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值的上升和菌落总数的增长;间歇微波处理能延长物流期限至第35天,且风味、色泽和组织状态保持更好,保鲜效果最佳,但对脂肪氧化无明显抑制作用;综合来看,间歇微波处理比连续微波处理能更好地控制麻辣鸡块变温物流过程中的品质劣变。     

转录和蛋白质组学分析热空气处理对桃果实采后冷藏期间糖酸和酚类物质代谢的影响

桃果实采后低温贮藏易发生冷害,为研究热空气（hot air,HA）处理对桃果实冷藏过程中调控代谢途径的作用,本实验采用HA处理（40 ℃、4 h）桃果实,于（1±1）℃下贮藏35 d,每隔7 d取样并对可溶性糖、柠檬酸、苹果酸、总酚、总黄酮含量和花色苷含量等指标进行测定,同时选取样品进行转录组学和蛋白质组学分析。结果表明：HA处理可以有效抑制桃果实冷藏期间蔗糖、柠檬酸、苹果酸、总酚和总黄酮含量的下降,并抑制果糖和葡萄糖含量的上升,同时HA显著提高了桃果实花色苷的含量（P＜0.05）。转录组和蛋白质组学分析结果表明,HA处理调控的差异表达基因和蛋白主要集中于碳水化合物代谢和次级代谢物代谢途径;桃果实糖酸代谢变化主要与转化酶、蔗糖合酶、蔗糖磷酸合酶、苹果酸脱氢酶和柠檬酸合酶基因和蛋白的表达有关;HA通过上调苯丙氨酸解氨酶、香豆酸CoA连接酶、查耳酮合酶、二氢黄酮醇还原酶、花青素合成酶和类黄酮葡萄糖基转移酶的表达量,促进酚类、黄酮类和花青素的合成。综上所述,HA处理可以有效延缓桃果实采后糖酸和酚类物质含量的下降,并提高果实花色苷的含量。     

温度和气体成分对肥城桃果实贮藏效果的影响

三年的研究表明，降低贮藏温度，明显降低肥城桃果实硬度下降速率，延缓果肉褐变发生时间。3℃和0℃条件可导致果肉发生冷害褐变，且3℃条件下果肉褐变表现早于0℃条件。0℃条件进行间曷升温处理可以明显延缓由冷害导致的果肉褐变发生。0℃，5%O2 5%CO2气调贮藏较好保持果实硬度，延迟果肉褐变发生，1%O2提前果肉褐变发生时间。O℃，50%O 5%CO2，间歇升温度条件可以延长肥城桃贮藏期达70d，货架期5d，保持果实良好食用品质，果肉不褐变。     

主成分分析法研究酚类物质对葡萄酒品质的影响

利用主成分分析法研究了葡萄酒中酚类物质对葡萄酒品质的影响.结果表明,几茶素、没食子酸、绿原酸和芦丁对葡萄酒品质影响最大.儿茶素、没食子酸的影响是正面的,芦丁和绿原酸的影响是负面的.     

酚类物质与果蔬品质研究进展

酚类物质是植物体内重要的次生代谢物质,与果蔬品质密切相关。文章综述了果蔬中酚类物质的来源和种类;酚类物质对果蔬色泽、风味(涩、苦、香、甜)的影响及其与果蔬保健功效和酶促性褐变的关系,并从提高果蔬品质的角度,指出了果蔬中酚类物质调控的几个方面。     

酚类物质对葡萄酒品质的影响

葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类,它们是葡萄中重要的次生代谢产物,与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质主要来自于葡萄果实、果梗、酵母代谢以及橡木桶,参与形成葡萄酒的味道、骨架、结构和颜色等,对红葡萄酒的风格特征和品质有着非常重要的影响。     

1-甲基环丙烯和水杨酸在储藏中对肥城桃品质的影响

以肥城桃为试材,在室温22～24℃和低温(6±2)℃下,1-甲基环丙烯和水杨酸的浓度分别为0.10g/L和0.12g/L,在储藏前分别对肥城桃进行浸泡。储藏过程中对肥城桃品质影响的结果表明:在室温下,两种试剂均能明显抑制肥城桃硬度、可溶性固形物和含酸量的变化,且1-甲基环丙烯的抑制能力大于水杨酸;在冷藏条件下,对肥城桃的影响均低于室温条件下,但低温加储前处理更能有效地抑制肥城桃硬度下降,提高VC含量,延长保质期。     

热处理对冷藏茄子果实褐变及酚类物质代谢的影响

研究了45℃24h热空气处理对冷藏茄子果实褐变及酚类物质代谢的影响。结果表明,热处理可有效控制茄子果实采后细胞膜透性的升高,降低苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)的活性,抑制酚类物质积累的下降,延缓褐变度的上升,从而减轻褐变的发生。     

间歇干燥及缓苏对高水分稻谷干燥品质的影响

对高水分稻谷进行了间歇干燥,研究干燥段数和缓苏温度对稻谷干燥品质的影响,并应用隶属度分析法对干燥品质进行综合评价。结果表明,间歇干燥可缩短干燥时间,与连续干燥40℃缓苏组相比,4段60℃缓苏组的干燥时间缩短了26.36%。间歇干燥可显著地降低干燥后稻谷的爆腰率,提高整精米率。高温缓苏(50、60℃)时,缓苏温度对整精米率影响优于干燥段数。热风干燥后稻谷的脂肪酸值增加,发芽率降低。隶属度分析法得出优化后的干燥条件为:干燥段数为2段,缓苏温度为60℃,综合分为最大值0.80。     

Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches

Pectin enzyme evolution in peaches intermittently warmed at 15°C (15°C-IW) and at 20°C (20°C-IW) for 24 hr every 8 days of storage at 0°C, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15°C-IW had a similar effect to conventional cold storage. 20°C-IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15°C-IW did not alleviate chilling injury but 20°C-IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo-PG activity after the second week of storage, regardless of exo-PG activity.     

1-MCP处理对采后中华寿桃品质的影响

以中华寿桃为试材,研究了1-甲基环丙烯(1-MCP)对采后桃果实品质的影响。结果表明,在20℃下,以0.1μL/L的1-MCP处理桃果24h,能有效地延缓贮藏期间(贮藏温度2℃)桃果实硬度的下降。以浓度0.5～1μL/L的1-MCP处理桃果24h,可显著地抑制果实硬度和可滴定酸含量的下降,同时也延缓了可溶性果胶含量的上升。以浓度1μL╱L的1-MCP处理桃果12、24或48h,其结果显示,处理桃果24h的效果明显优于12或48h的处理。     

减轻甘蔗组织培养中酚污染的技术研究

本文对桂糖32号茎尖芽培养进行了多方面的试验：接种初期在培养基中添加不同浓度的抗坏血酸或柠檬酸,甘蔗嫩梢在水中浸泡不同的时间,茎尖芽接种前适当干旱,培养基中采用不同激素浓度等。试验结果表明：①培养初期加入40～50mg／L的抗坏血酸能大大减轻甘蔗茎尖芽的酚害;②培养基中加入柠檬酸对减轻茎尖芽的酚害不明显;③在水中切片,浸泡45min,减轻甘蔗嫩梢切片的酚害作用明显,有利于诱导质量好的愈伤组织;④接种前的材料经过3～5天的干旱也能减轻茎尖芽的酚害,提高茎尖芽的成活率;⑤茎尖芽在培养初期,激素浓度越低,酚害越轻。     

石榴贮藏期间间歇升温处理对果实品质的影响

以陕西临潼净皮甜石榴为试材,研究了间歇升温处理对石榴果实贮藏期间品质变化的影响。结果表明:石榴在(5.0±0.5)℃条件下贮藏,每隔6 d在(15±0.5)℃下间歇升温处理24 h,能有效保持果粒可溶性固形物含量、总糖含量和可滴定酸含量,减缓果皮褐变指数升高速率,降低果实腐烂率,贮藏120 d果实外观色泽鲜艳.籽粒感官品质良好,保鲜效果理想。     

热处理对桃果实的酶活性变化及膜脂肪酸的影响

经贮前加温(35±1℃,24h)、中途加温(20±1℃,24h)处理的果实的S0D活性较高、L0X活性较低,MDA含量积累较少,表明了热处理可以维持活性氧代谢平衡,避免过多有害物质积累。另外贮前加温还能明显提高果实亚油酸含量;中途加温的果实在冷藏第14d后,亚麻酸含量极显著提高;而且在冷藏期间,两种处理的不饱和膜脂脂肪酸高于对照组。     

Effect of Intermittent Curing on Mandarin Quality

ABSTRACT: The effect of an intermittent curing treatment (IC), 2 cycles of 18 h at 38 °C, to control decay during shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially inoculated Clemenules fruits ( Citrus reticulata Blanco cv. Nules) was complete with 0% decay after 1 wk storage at 20 °C. Nonsignificant differences were found in soluble solids, color, and firmness. By the end of shelf life, a significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life of Clemenules mandarin fruits, without impairing quality parameters such as color, firmness, sugars, and organic acids contents, vitamin C content, and aroma.     

1-MCP处理对采后桃果实糖代谢的影响

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Effect of Pretreatment on Quality of Sweet Peach Pickles

Experiments were designed to increase the amount of fruit and reduce the sugar used in each container of sweet peach pickles without substantially altering the existing commercial process. Small whole (with seed in) peeled peaches were preheated in atmospheric steam, water and syrup in temperature ranges of 71–100°C for periods of time ranging from 3–6 min, then hot filled and processed as usual. Results showed that heating in atmmospheric steam-air mixture at 93°C for 4 min produced a significant increase in the number and weight of peaches per jar and a reduction of sugar without changing the quality significantly. Results of a test commercial pack revealed about 25% saving in syrup, and an average increase of four serving per jar to the consumer.     

Effect of a combination of nitric oxide treatment and intermittent warming on prevention of chilling injury of ‘Feicheng’ peach fruit during storage

Effects of fumigation with 15 μl l⁻¹ of nitric oxide gas (NO), intermittent warming (IW) and a combination of NO and IW (NO + IW) in preventing chilling injury of ‘Feicheng’ peaches were investigated. Chilling injury index, firmness, ethylene production, cell wall fractions and cell wall metabolism-associated enzymes were evaluated. These results indicated that three treatments significantly prevented the mealiness of ‘Feicheng’ peaches. Further, NO fumigation could counteract the side effect of IW. Trans-1,2-diaminocyclohexane – N,N,N′,N′-tetraacetic acid (CDTA)-soluble fractions in control peaches significantly increased, but maintained lower contents in the three treatments. IW obviously increased the activity of polygalacturonase (PG) and endo-1,4-glucanase. NO fumigation preserved lower PG activity in early 20 days of storage, and endo-PG activity was significantly higher than that of control peaches during the later storage time. Exo-PG and endo-PG activity of the fruits treated with NO + IW was midway between those single treatments with NO and IW.