Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3-day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C-stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.     

Purification and Characterization of an Endoprotease from Melon Fruit

An endoprotease was purified from melon fruit (Cucumis melo L.) by ammonium sulfate precipitation, gel filtration and ion-exchange chromatography using t-butyloxycarbonyl-Ala-Ala-Pro-Leu p-nitroanilide as a substrate. The molecular weight was estimated as 26,000 and isoelectric point pH 9.5. It preferentially hydrolyzed peptide bonds of the carboxyl terminal sides of Leu, Ala, His, Gin, and Am. Activity was strongly inhibited by diisopropyl phosphofluoridate, indicating the serine protease nature of the enzyme. The migration distance on electrophoresis, molecular weight and substrate specificity differed from cucumisin, a known protease from melon. This unusual protease may have potential for special food treatment applications.     

Age-related response of male melon fliesDacus cucurbitae (Diptera: Tephritidae) to cue-lure

Laboratory-reared and wild adults of the melon fly,Dacus cucurbitae Coquillett, were tested for response to cue-lure at various ages. Virgin laboratory (4, 6, 8, 10, 12, and 14 days old) and wild (10, 12, 14, 16, 18, 20, and 22 days old) flies were released into outdoor field cages and trapped from 0800 until 1600 hr. Response of males to cue-lure increased with age and corresponded with sexual maturity for each strain. Females of both strains were relatively nonresponsive to cue-lure. Failure to eradicate in past male annihilation programs againstD. cucurbitae may be explained in part by the fact that only older males, which may have already mated with gravid females, respond to cue-lure.     

采前水杨酸处理对哈密瓜果实防御酶的诱导

采用1.0、2.0、3.0 mmol/L水杨酸分别在"蜜农9号"哈密瓜开花前1周、幼果期(花后2周)、果实迅速膨大期(花后3周)和网纹形成期(花后4周)对植株进行4次喷洒.依次在幼果期、膨大期、网纹形成期和成熟期进行取样.分析不同浓度水杨酸处理后果实体内3种防御性酶活性的变化.结果表明:采前1.0、2.0、3.0 mmol/L水杨酸处理均能有效地提高哈密瓜果实中过氧化物酶(POD)、多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)活性,尤其以2.0 mmol/L水杨酸处理酶活性增加最为显著.     

Chinese melon (Momordica charantia L.) seed: Composition and potential use

Chinese melon (Momordica charantia L.), also known as bitter gourd, is a tropical crop, grown throughout Asian countries for use as food and medicinals. In 1993, four cultivars of Chinese melon were grown in Mississippi and the seeds were collected. Oil contents of the seeds ranged from 41 to 45% and the oils contained 63–68% eleostearic acid and 22–27% stearic acid. Industrially important tung oil, a “fast-drying oil” used in paints and varnishes, contains 90% eleostearic and 2–3% stearic acid. The ratio of stearic to eleostearic in Chinese melon seed oil is ten times greater than that in tung oil. The higher ratio should reduce the rate of drying and crosslinking and could be advantageous in the paint industry. The defatted meals contained 52–61% protein and would be a good source of methionine.     

口服制剂掩味方法的研究进展

综述了药物掩味方法的研究进展,对不同的技术进行了总结.开发药物制剂时,正确运用这些方法与技术,不影响药物的物理、化学稳定性和生物利用度.     

感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系。麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数。结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系。利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6%~136.4%,对竹笋苦味的解释程度达63.4%~132.0%,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因。     

基于高通量测序技术分析不同原料海南酸瓜细菌多样性及食品安全风险

目的 探究海南传统酸瓜的细菌群落结构,为发酵酸瓜的品质提升和食品安全防控提供理论基础。方法 收集3种海南地区常见原料(小西瓜、哈密瓜、葫芦瓜)腌制的传统酸瓜,利用Illumina Miseq高通量测序技术解析其细菌多样性,并比较其差异,并对潜在的可利用微生物资源和引发食品安全风险的条件致病菌进行分析。结果 不同原料发酵的酸瓜具有不同的细菌群落,3种海南酸瓜中优势细菌主要有乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、片球菌属(Pediococcus),其中乳杆菌属相对丰度占90%以上;同时,由哈密瓜制作的酸瓜中检测到了条件致病菌大肠-志贺菌属(Escherichia-Shigella)和克罗诺属(Cronobacter),存在一定的食用安全风险。结论 海南酸瓜中蕴藏着丰富的乳酸菌菌群资源,为传统发酵食品产业资源发掘利用提供一定的理论基础和科学支撑,对影响食用安全的肠杆菌科等的防控也是发酵食品加工制作、储存销售过程中需要加强监管的一个重要方面。     

基于苦味受体表达的多组织细胞传感器及其应用

非口腔组织中的苦味受体(TAS2Rs)可能成为相关疾病治疗的新靶点。 该研究将表达有 TAS2Rs 的细胞作为敏感元 件,根据其生理特性与不同的传感器耦合,探究了味觉受体异位表达及其在个性化药物筛选中的应用,构建了针对不同疾病模 型的个性化药物筛选平台。 首先,基于细胞阻抗传感器以及内源性表达 TAS2R38 受体的结肠癌细胞,开发了异硫氰酸酯类物 质特异性药物筛选平台,求得苯硫脲的 EC50 为 157. 6 μM;其次,结合微电极阵列检测系统,探究了 TAS2Rs 激动剂地芬尼多 (5~ 160 μM)和水杨苷(0. 001~ 100 μM)对心肌细胞收缩的抑制作用;此外,基于 3D 呼吸道平滑肌细胞 (ASMCs) 阵列,结合凝 胶成像系统,探究了 TAS2Rs 激动剂桔皮素(20 μM)对呼吸道平滑肌细胞的舒张作用。