PVA复合薄膜水果保鲜研究

以聚乙烯醇（PVA）复合膜作为生物保鲜膜,分别研究了草莓、香蕉在PVA膜保护下的保鲜效果,分析了PVA膜保鲜作用机理,并与聚乙烯（PE）薄膜的保鲜效果进行了对比。结果表明：PVA薄膜在水果保鲜上可以降低失重率,延缓水果衰老,降低水果的变质率,延长水果贮藏期和维持良好的贮藏质量,PVA薄膜创造了"低氧气,高二氧化碳"环境,将草莓的保鲜期延长了5 d以上,达到了很好的保鲜效果。PVA薄膜对香蕉的保鲜效果不太明显,但在其保鲜期内降低了果实的失重率。     

基于FOA-SVM模型的输油管道内腐蚀速率预测

针对管道内腐蚀速率相关问题,采集某输油管道内腐蚀的实测数据,应用多元统计分析算法,在支持向量机(SVM)的基础上建立管道内腐蚀速率预测模型。采用果蝇优化算法(FOA)对预测模型进行优化训练,建立FOASVM预测模型,利用实测数据样本对模型的预测结果进行检验。结果表明:综合方差和均差分别为1.397×10-3和0.037 4,FOA-SVM预测模型相比灰色组合模型预测值和最小二乘支持向量机(LS-SVM)模型预计结果稳定性好、精度高,但是FOA-SVM预测模型训练时间较长,今后在提高模型预测效率上需要进一步研究。     

国外果品农药残留状况与监测

综述了欧盟及一些欧美国家的果品农药残留状况与监测(包括计划和特点)倍受重视情况，并针对我国果品农药残留监测情况，提出应建立果品农药残留监测计划、加强农药残留研究。     

植物生长调节剂对氯苯氧乙酸钾的生产与应用

介绍了用相转移催化一步合成植物生长调节剂对氯苯氧乙酸钾的方法及其在番茄、苹果上的应用效果。     

果蔬采摘欠驱动灵巧机械手的设计

欠驱动机构是指驱动器数目少于机构本身自由度数目的机构。为了实现果蔬的无损采摘,通过理论分析、指端结构设计、传动机构设计和驱动机构设计与建模仿真,设计出一种灵活性高、结构简单的果蔬采摘欠驱动灵巧机械手。该机械手抓取物体时具有形状自适应能力,可完全包络物体实现无损采摘,且体积小、成本低,能够适应农业采摘自动化技术的推广。     

液-固发酵法沙棘果醋的风味研究

以沙棘果汁为原料,采用液-固发酵法研制沙棘果醋。用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术,考察了沙棘果醋的风味成分,并与国内恒顺优质香醋的风味对照,确定共有成分30种:酯类10种、酸类9种、醇类4种、酮类2种、醛类2种、吡嗪类2种、呋喃类1种。酚类、四氢化吡咯、3-甲基-4-乙酰基吡唑等风味化合物赋予了沙棘果醋独特的风味。     

Effect of Lipase Activity and Specificity on the DAG Content of Olive Oil from the Shodoshima-Produced Olive Fruits

Olive oils have a higher relative diacylglycerol (DAG) content than other plant oils. The lipase in olive fruits is involved in DAG production and is directly related to the acidity of the olive oil. However, the lipase activity and positional selectivity have not been clarified. To investigate the properties of olive fruit lipase, olive fruits of the Mission variety harvested during mid-December of 2005 on Shodoshima Island (Japan) were stored at 20, 30 or 40 °C for 4 weeks. Changes in the acidity and acylglycerol content of the oils extracted from the stored fruits were analyzed. The acidity and DAG content of the olive oils increased due to triacylglycerol (TAG) hydrolysis during storage. sn-1,2-DAGs preferentially increased during the early stages of storage, indicating that the olive fruit lipase is enantioselective for the sn-3 position, while non-enzymatic isomerization of sn-1,2-DAGs was observed throughout the entire duration of storage. Kinetic analysis revealed that the enantioselectivity of olive fruit lipase for the sn-3 position was approximately four times greater than for the sn-1 position. The lipase was gradually inactivated at temperatures of 30 °C or higher, and the ratios of the rate constant for inactivation to TAG hydrolysis at the sn-3 position was 0.2, 13, and 23 at 20, 30, and 40 °C, respectively.     

女贞果红色素稳定性的研究

对女贞果红色素的稳定性进行了详细的研究。结果表明 ,该色素水溶性好 ,耐热性好 ,但光照对色素有一定的降解作用。甜味剂和 Na+、Ca2 +、Zn2 +等金属离子对色素有护色、增色作用。     

25%敌霉唑乳油防治苹果轮纹病试验

敌毒唑２００、４００、６００ｍｇ／ｋｇ浸果可有效地降低苹果轮纹病引起的粒果率,并且药后３０天,苹果色泽可基本保持原样。     

Air impingement and intermittent drying: Application to apple and to mango

An original drying process combining air impingement and intermittent drying was studied on apple slices and mango cubes. The influence of four operating parameters (air velocity, drying/tempering periods, upper height, and air temperature) on the drying time and on the drying rate was evaluated. Continuous and intermittent drying were compared. The intermittency α = 1/7 (τ_on = 10 seconds and τ_off = 60 seconds) gave the best results. A time savings of 54% for apple and 67% for mango was reached. In continuous drying, a time savings of 4620 seconds was observed by increasing the air velocity from 6 to 40 m s^?1 for apple. Air temperatures of 328 K for apple and of 328 K or 338 K for mango were determined as optimum to prevent case‐hardening. Experimental results were fitted with the analytical solution of Fick's second law and the modified Page equation (average values R² = 0.985 and 0.961, for apple and mango, respectively). For both products, the apparent moisture diffusivity D_app, the drying constant k, the drying coefficient n, and the activation energy E_a, were identified. Activation energies calculated from the analytical solution were 30.3 and 36.8 kJ mol^?1 and were 25.4 and 30.0 kJ mol^?1 using the modified Page equation for apple and mango, respectively. Mango has an increased temperature sensitivity and thus will need less energy for drying than apple.