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.     

3种花卉在山区及平原越夏的效果评价

通过对金宝剑（Vrieseamarjolcin）、安祖花（Anthuriumandraeanum）和一品红（Euphorbiapulcherrima）3种花卉在萧山区海拔500m山区越夏与海拔9m平原越夏的比较试验,结果显示：山区越夏后,金宝剑的叶片数、叶片长度、叶宽、株高和冠径分别比平原越夏后增长了6．9％,28．6％,7．1％,7．5％和9．7％,叶色较深,生长好又快;安祖花的植株高,花蕾多,叶片深绿、有光泽,其平均株高和单株花蕾数分别比平原越夏后高3．2cm和多0．8个;一品红的平均株高55．8cm,每株最大苞片平均7．8cm,且完全转红,达到市场销售的要求,而平原越夏后则出现下部叶片掉落的现象（平均株高57．1cm,每株最大苞片平均7．2cm）,不完全转红,不能形成成品,达不到市场销售的要求。表明这三种花卉在山区越夏的生长情况都要好于平原越夏。     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Food uses of pineapple waste and by-products: a review

Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.     

菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析

以菠萝果肉纤维素(pineapple pulp cellulose,PPC)为原料,利用离子液体1-丁基-3-甲基咪唑氯盐(1-butyl-3-methylimidazole chloride,BmimCl)作溶剂,溶解PPC制备菠萝果肉纤维素水凝胶(pineapple pulp cellulose hydrogel,...     

菠萝纤维/棉混纺针织物染色的同色性

用诺威克隆FN双活性基活性染料对菠萝纤维、棉纤维和菠萝纤维/棉混纺针织物进行染色,分析了染色温度、元明粉用量和纯碱用量对菠萝纤维/棉混纺针织物同浴染色时同色性的影响,得到实现同色性的优化染色工艺：染料2%（omf）,元明粉40 g/L,纯碱12 g/L,染色温度60 ℃。     

响应面法优化甘蔗菠萝复合型果酒的酿造工艺

以甘蔗和菠萝为原料制作复合型果酒,以感官评价为考察指标,在单因素试验的基础上,通过响应面法优化甘蔗菠萝复合型果酒的酿造工艺。结果表明,甘蔗菠萝复合型果酒的最佳酿造工艺为：甘蔗汁与菠萝汁配比1∶2（V/V）、白砂糖添加量225 g/L、发酵时间7 d、酵母接种量100 g/L、发酵温度26 ℃。在此优化条件下,甘蔗菠萝复合型果酒色泽金黄,澄清透明,感官评分为96.5分,酒精度为10.84%vol,pH值为4.13,糖度为10 °Bx,浊度值为57.9 JTU,细菌总数为75个/mL,其品质指标均符合国家相关标准。     

几种澄清剂对菠萝醋品质的影响

为提高菠萝醋的非生物稳定性,分别用不同量的明胶、琼脂、硅藻土、壳聚糖和PVPP等5种澄清剂对菠萝醋进行澄清处理,以比较其澄清效果。结果表明,不同澄清剂对菠萝醋的澄清效果不同,琼脂的澄清效果最好,其次为明胶和壳聚糖。当琼脂加量为0.20 g/L时,菠萝醋的透光率最大,达到98.2%,且对醋的总酸、总酯及VC含量等理化成分和风味无明显影响。     

正交法测定菠萝罐头中二溴乙烷残留量

建立了菠萝罐头中二溴乙烷残留量的正交测定方法。样品前处理采用正交法优化正己烷-丙酮混合提取液配比及盐添加量。通过比较回收率表明:影响提取效果的主次顺序为蒸馏溶剂及体积配比>无水硫酸钠添加量>蒸馏水添加量。实验结果确定的最佳蒸馏提取条件为:无水硫酸钠添加量20g,蒸馏水添加量100mL,蒸馏溶剂及体积配比正己烷-丙酮(2:1)。在2、5、10、20μg/kg4个水平添加回收实验中,平均回收率(n=5)为91.52%～106.33%;相对标准偏差均小于10%,方法检出限(MDL)为0.5μg/kg。实验表明:该方法简便、快速、灵敏、准确,适用于菠萝水果罐头样品的二溴乙烷农药残留分析。     

改性菠萝皮渣膳食纤维添加对饼干品质的影响

为研究改性菠萝皮渣膳食纤维对饼干品质的影响,以改性菠萝皮渣膳食纤维为原料,添加到饼干中,测定饼干面团流变特性、饼干的理化性质以及感官特性。结果表明:随着改性菠萝皮渣膳食纤维添加量的增加,面团的弹性和黏性逐渐增加,呈现出弹性流体特性;饼干硬度、脆性和咀嚼性增加,弹性和回复性减小;饼干的明度和亮度降低,黄色调下降,红色调上升,颜色相对偏暗。当改性菠萝皮渣膳食纤维添加量为7%时,饼干品质最佳,饼干硬度为3158.73±46.30 g,脆性为2648.08±49.62 g,弹性为0.33±0.04,咀嚼性为3834.66±72.57 g,回复性为0.18±0.02,口感较适宜,感官评分为78.8±3.4分,接受度最好。