牛至精油涂膜瓦楞纸箱对草莓保鲜效果的研究

将牛至精油与β-环糊精、壳聚糖复配制成复合涂膜液,涂布于瓦楞纸箱内表面制得具有抗菌功能的瓦楞纸箱,研究常温条件下(16～18℃,33%～35%RH)该瓦楞纸箱对草莓的保鲜效果。结果表明:当瓦楞纸箱中牛至精油、β-环糊精与壳聚糖的涂布量分别为1.52、6.4、8 g/m2时,可以较好地维持草莓的外观品质,与空白对照组相比,可以降低草莓腐烂率68.75%,延长草莓贮藏期3 d。     

低糖苹果草莓复合果酱的研制

以苹果和草莓为主要原料,辅之以白砂糖和增稠剂等配料,通过正交试验,确定了果酱的最佳工艺配方:苹果浆和苹莓浆的复合比例为60 ∶ 40(g∶ g),蛋白糖的添加量为0.07％,柠檬酸的添加量为0.4％,CMC-Na、海藻酸钠、黄原胶的用量分别为0.3％,0.3％,0.15％.     

草莓的营养价值与保健功能

草莓含有丰富的营养及生理活性成分,具有多种营养保健功能。本文阐述了草莓的营养成分及其保健功能,并介绍了一些常用的草莓食疗方和食用注意事项。     

草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究

研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。     

草莓（Fragaria × ananassa）叶水提物对UVB致 皮肤损伤的保护作用

在草莓叶水提物（Strawberry leaf water extract，SLWE）制备基础上，测定SLWE成分，抗氧化活性、抑制非酶糖基化（NEG）能力，及SLWE对正常生长人皮肤成纤维细胞（HFF-1）细胞活率、透明质酸（HA）、人I型胶原蛋白（COL I）、羟脯氨酸（HYP）、基质金属蛋白酶1（MMP-1）、基质金属蛋白酶9（MMP-9）含量，评价SLWE延缓皮肤衰老功效。在中波紫外线（UVB）致HFF-1损伤模型基础上，测定SLWE对保护组活性氧（ROS）、丙二醛（MDA）、MMP-1和超氧化物歧化酶（SOD）的影响，探讨SLWE对UVB致HFF-1损伤保护机制。结果表明：SLWE富含Vc、槲皮素、绿原酸、没食子酸及儿茶素类物质，其中槲皮素含量12.86 mg/L，表儿茶素含量10.13 mg/L。SLWE自由基清除能力良好，清除不同自由基能力依次为O2-?＞DPPH＞ABTS＞亚铁离子螯和＞?OH；水溶液体积分数为1%的SLWE非酶糖基化抑制率为87.17%；体积分数大于3%的SLWE可提高HFF-1中HA、COL I和HYP含量（p＜0.05），体积分数为6%的SLWE可降低MMP-1含量（p＜0.01），说明SLWE具有提升皮肤含水量，增加胶原含量，抑制胶原降解，实现延缓衰老的功效；在SLWE对UVB致HFF-1损伤保护模型中，SLWE可有效降低因UVB刺激而产生的ROS，体积分数6%的SLWE可显著降MDA，抑制MMP-1表达，提高SOD活力，说明SLWE有助于缓解氧化应激造成的细胞损伤。     

An autonomous strawberry‐harvesting robot: Design,development, integration,and field evaluation

This paper presents an autonomous robot capable of picking strawberries continuously in polytunnels. Robotic harvesting in cluttered and unstructured environment remains a challenge. A novel obstacle‐separation algorithm was proposed to enable the harvesting system to pick strawberries that are located in clusters. The algorithm uses the gripper to push aside surrounding leaves, strawberries, and other obstacles. We present the theoretical method to generate pushing paths based on the surrounding obstacles. In addition to manipulation, an improved vision system is more resilient to lighting variations, which was developed based on the modeling of color against light intensity. Further, a low‐cost dual‐arm system was developed with an optimized harvesting sequence that increases its efficiency and minimizes the risk of collision. Improvements were also made to the existing gripper to enable the robot to pick directly into a market punnet, thereby eliminating the need for repacking. During tests on a strawberry farm, the robots first‐attempt success rate for picking partially surrounded or isolated strawberries ranged from 50% to 97.1%, depending on the growth situations. Upon an additional attempt, the pick success rate increased to a range of 75–100%. In the field tests, the system was not able to pick a target that was entirely surrounded by obstacles. This failure was attributed to limitations in the vision system as well as insufficient dexterity in the grippers. However, the picking speed improved upon previous systems, taking just 6.1 s for manipulation operation in the one‐arm mode and 4.6 s in the two‐arm mode.     

食用天然草莓红色素的性质、提取及应用研究

研究了草莓红色素的性质、不同种类提取剂的提取率及提取工艺。实验表明：草莓红色素用水、盐酸、醋酸、柠檬酸的水溶液均可提取,草莓红色素易溶于水,在ｐＨ１～ｐＨ９,温度２０℃～１００℃,日照１０ｄ均很稳定。可用于食品、饮料。