用红外光谱技术研究打蜡梨的红外光谱特性

采用CCD阵列光谱仪研究了打蜡梨的红外光谱特性。经分析,在655~660 nm波段,经过打蜡处理后的梨会出现吸收峰,而未经打蜡处理的梨则没有出现吸收峰;在610~620 nm波段,打过石蜡梨的红外图谱吸收峰峰高和未打蜡梨的红外图谱吸收峰峰高相当,而打过果蜡梨的红外图谱吸收峰远远低于未打蜡梨的红外图谱吸收峰。该结果表明红外光谱技术在打蜡梨检测中具有一定的可行性,同时也为进一步研究针对打蜡梨的智能化无损检测技术提供了参考依据。     

"彩色番茄"果实质体超微结构的观察

“彩色番茄”果色新颖、风味甜美,是西餐中颇为流行的水果蔬菜之一.具有果汁少、果肉厚、耐贮运等特点,市场前景广阔,但其果色形成原因尚未见报道.本试验应用电子显微镜技术对其果肉质体进行观察,发现彩色番茄果实中有条纹部分和无条纹部分的果肉细胞质体发育不同步.有条纹部分的质体（主要为叶绿体向有色体的转变）在发育时间上迟于无条纹部分的质体.从解剖学角度初步认为这可能是形成彩色番茄条纹的原因,为番茄果色形成机制提供了一定的理论依据.     

果实表面颜色计算机视觉分级技术研究

本文借助计算机中的视觉自动检测技术来测量在果实表面的着色度,并对该颜色进行了分级,进一步的对颜色进行分析与研究,进而来获得出最终的水果果实的彩色图像,进一步的分析出对应的结果.因此,在本文中,对果实表面颜色进行了全面综合的分析与研究,进而来得出对应的果实颜色分级标准和原则.     

一种小波域改进双边滤波的水果图像去噪算法

采用机器人实现水果的自动化精确采摘是现代水果采摘技术发展的基本趋势之一。但由于成像条件以及机器人自身电子电路等因素的影响,使得所获取的图像或多或少存在大量噪声。将小波变换与双边滤波算法有机结合,提出了一种针对水果图像中颗粒噪声的滤波算法。该算法首先对噪声图像实现小波分解,对于各高频子图像,给出了相似像素的基本定义并分别设计出尺寸为5的多方向的相似像素检测窗口;然后根据检测窗口中相似像素的个数与检测窗口全部像素点个数的比值大小,分别采用自适应双边滤波算法和改进加权中值滤波算法加以处理。最后实现小波系数重构。实验仿真结果表明,该滤波算法性能优于双边滤波算法以及小波域双边滤波算法,对于农产品视觉图像、基于流媒体技术设施现场采集的图像处理等领域也具有一定的参考价值。     

Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc

Free volatiles, and those hydrolytically released from glycosidic forms, were analyzed for Sauvignon Blanc juices from three successive vintages. Most of the 213 compounds identified were in one of the bio-genetic categories: norisoprenoids, benzene derivatives, monoterpenes or aliphatics. Several have not been previously reported as grape components. Monoterpenes were in lower concentration than normally found in floral grape varieties, but at higher levels than reported in Chardonnay juices. A notable proportion (40–50%) of the bound monoterpenes were monocyclic. Hydration of α-terpineol at pH 3 gave c-4-(1-hydroxy-1-methyIethyl)-1-methyl-r-1-cyclohexanol (cis-p-men-thane-1,8-diol) and t-4-(1-hydroxy-1-methylethyl)-1-methyl-r-1-cy-clohexanol (trans-p-menthane-1,8-diol) as the main products and a low yield of t-4-(1-methylethyl)-r-1-methylcyclohexane-1,4-diol (trans-p-menthane-1,4-diol). These were confirmed as major components of the acid hydrolysates of the bound fraction.     

纳米TiO2光催化条件对乙烯降解性能的影响

目的 研究光源、乙烯初始浓度等反应条件对纳米TiO2光催化降解乙烯气体的影响,为纳米TiO2脱除乙烯的实际应用提供参考。方法 向密闭反应器中加入纳米TiO2和乙烯气体,在室温下稳定后,设置光源和光照强度,对反应器进行照射,利用气相色谱法检测乙烯的浓度,计算乙烯的降解率;研究紫外光波长、光强度、乙烯初始浓度、纳米TiO2添加量对乙烯降解效率的影响。结果 在254 nm的紫外光照射下,乙烯的降解率最大,反应2 h后,降解率高达95.92%;光源距离越短,光强度越高,当光强度大于28.00 W/cm2时,乙烯降解率随光强度的增加急剧上升;乙烯的降解率随着乙烯初始浓度的增大而降低;TiO2添加量在0.05~0.5 g内时,乙烯的降解率随着纳米TiO2添加量的增加而增大,并随着时间的延长逐渐趋于稳定。结论 紫外光波长越短,光强度越高;乙烯初始浓度越低,纳米TiO2的添加量越多,乙烯的降解率越大。     

Effects of rind removal on physicochemical quality characteristics of fresh‐cut watermelon [Citrullus lanatus (Thunb) Matsum & Nakai] during cold storage

The impact of removing the rind from fresh‐cut watermelon slices was assessed on the quality of the product during storage at 4 °C for 9 days. Flesh lycopene declined from 55.4 to 47.9 mg kg^?1 f.w. and colour lightness (L*) increased from 43.2 to 45.8 after 2 days of storage. Initial heart and placental flesh firmness increased from 7.3 and 9.8 N, respectively, to 9.5 and 12.8 N after 9 days, but were unaffected by rind processing. Electrolyte leakage from placental tissue was unaffected by storage and rind. Rind presence limited juice run‐off by 47.2% and maintained mean total soluble sugar concentration in the slices at 86.0 mg mL^?1 as opposed to 76.8 mg mL^?1 in rind‐less slices. Change in the quality was most pronounced between 0 and 2 day of storage. Removing the rind accelerated senescence and off‐flavour production, while the presence of rind improved the overall storage stability of fresh‐cut watermelon slices.     

火龙果果皮色素的提取及其抗氧化活性的研究

以火龙果果皮为原料,采用乙醇为提取剂对火龙果皮色素进行提取,利用正交设计实验优化其提取工艺,并采用体外模型从羟自由基（·OH）的清除能力,DPPH自由基（DPPH·）的清除能力和超氧阴离子清除能力三个角度评价其抗氧化活性。结果表明,色素提取液清除DPPH自由基的最优工艺条件是:选用90%的乙醇作提取溶剂,提取时间为180min,料液比为1∶16（g/mL）,温度为25℃,此条件下的DPPH·清除率可达到94.68%;火龙果果皮色素清除50%DPPH·、·OH与O-2·的有效浓度（IC50）分别为2.09、46.0、2.44mg/mL。火龙果皮色素提取液对DPPH自由基的清除作用在一定的范围内呈对数递增;对超氧自由基的清除作用和羟基自由基的清除作用与其浓度呈正相关。      

Colour and label evaluation of commercial pasteurised red juices and related drinks

Despite growing demand by consumers for healthy beverages, artificial colours are still widely used. Levels of anthocyanins and artificial colours were determined by HPLC with UV-Vis detection in red orange juices and other red beverages (nectar, juice-based, health, carbonated and sports drinks). The contribution of pigments to the visible colour of the beverage was calculated. Red orange juice samples contained about 34?mg?l^?1 of anthocyanins, which were responsible for about 92% of the visible colour. Red juice-based drinks, containing from 0% to 30% of red orange, berry, grape or pomegranate juices, had low levels of anthocyanins (about 7?mg?l^?1) and high levels of E129 (about 32?mg?l^?1), which were responsible for about 90.7% of the colour of these beverages. Red health drinks, enriched with vitamins and polyphenols, contained from 3% to 50% of red fruit juices. Also in this case the E129 levels were higher (about 22?mg?l^?1) than anthocyanins (about 9?mg?l^?1), and were responsible for the colour of the beverages (76.1%). High levels of artificial colours were found in red orange carbonated drinks, but in comparable amounts with those found in the other beverage samples, while anthocyanins were only present in trace amounts. Although all of the beverages claimed to contain red fruits on the labels, no correlation was found between the level of anthocyanins and the declared percentage of red fruits. These labels generally conformed with the requirements of the law, but food product labels can often be misleading to consumers about the real characteristics of the product.     

Contamination by moulds of grape berries in Slovakia

This paper describes the first map, albeit partial, of toxigenic fungi re-isolated from grape berries collected in three out of the six most important Slovakia winemaking areas in two different periods of the harvest year 2008. Low temperatures and high relative humidity during July 2008 favoured the development of grape fungal diseases that cause rots such as Plasmopara, Uncinula, Botrytis, Metasphaeria, Elsinoë, and Saccharomycetes. In the analysed samples, the following genera of toxigenic fungi were identified in the range of 1–4%: Aspergillus, Alternaria, Cladosporium, Epicoccum, Fusarium, Penicillium, Rhizopus, Ulocladium, and Trichoderma Trichothecium, while the genera Aspergillus, Alternaria, Fusarium, and Penicillium were in the range 11–29%. A. niger, A. carbonarius, some strains of A. carbonarius–with ‘crystals’ and strains of A. uvarum–uniseriate were identified; these species are considered ochratoxigenic (able to produce variable amounts of toxins). In addition, a non-ochratoxigenic strain of A. ibericus and a Fusarium strain able to biosynthesize small amount of fumonisins, beauvericin, and enniatins were identified. P. expansum, able to produce citrinin, represents 29.7%, of the Penicillium genus together with P. verrucosum, P. glabrum, P. citrinum, and P. crustosum. An analysis for the identification and quantification of the main toxins: ochratoxin A, fumonisins, beauvericin, enniatins, and fusaproliferin was performed on grape samples; it was consistent with the results of the mycological analysis. Toxigenic fungi should be checked throughout the years and their occurrence compared with all environmental factors to avoid health risks.