从菜西瓜中提取果胶的最佳工艺研究

为确定从菜西瓜中提取果胶的最佳工艺条件,以山西省临汾市菜西瓜为材料,采用酸法进行了提取果胶的试验研究。正交试验结果表明:在萃取时间为45min的前提下,从瓜瓤中提取果胶的最佳工艺条件是加水量为原料重量的4倍,85℃下,添加原料重量0.3％的多聚磷酸钠,果胶得率可达2.03％;从外果皮中提取果胶,加水量为原料重量的4倍,75℃下,添加原料重量0.7％的多聚磷酸钠,果胶得率可达2.98％。     

Genome-Wide Analysis of the Peroxidase Gene Family and Verification of Lignin Synthesis-Related Genes in Watermelon

Watermelon (Citrullus lanatus) is an important horticultural crop worldwide, but peel cracking caused by peel hardness severely decreases its quality. Lignification is one of the important functions of class III peroxidase (PRX), and its accumulation in the plant cell wall leads to cell thickening and wood hardening. For in-depth physiological and genetical understanding, we studied the relationship between peel hardness and lignin accumulation and the role of PRXs affecting peel lignin biosynthesis using genome-wide bioinformatics analysis. The obtained results showed that lignin accumulation gradually increased to form the peel stone cell structure, and tissue lignification led to peel hardness. A total of 79 ClPRXs (class III) were identified using bioinformatics analysis, which were widely distributed on 11 chromosomes. The constructed phylogenetics indicated that ClPRXs were divided into seven groups and eleven subclasses, and gene members of each group had highly conserved intron structures. Repeated pattern analysis showed that deletion and replication events occurred during the process of ClPRX amplification. However, in the whole-protein sequence alignment analysis, high homology was not observed, although all contained four conserved functional sites. Repeated pattern analysis showed that deletion and replication events occurred during ClPRXs’ amplification process. The prediction of the promoter cis-acting element and qRT-PCR analysis in four tissues (leaf, petiole, stem, and peel) showed different expression patterns for tissue specificity, abiotic stress, and hormone response by providing a genetic basis of the ClPRX gene family involved in a variety of physiological processes in plants. To our knowledge, we for the first time report the key roles of two ClPRXs in watermelon peel lignin synthesis. In conclusion, the extensive data collected in this study can be used for additional functional analysis of ClPRXs in watermelon growth and development and hormone and abiotic stress response.     

不同化学杀菌剂与多抗霉素混配对压砂西瓜炭疽病的联合生物活性及田间防效

[目的]明确不同化学杀菌剂与生物农药多抗霉素混配对宁夏压砂西瓜炭疽病的防治效果。[方法]采用菌丝生长速率法、Wadley法和田间喷雾法,测定了4种化学杀菌剂对压砂西瓜炭疽病的室内生物活性和田间防效,并将活性较强、防效较优的化学农药与多抗霉素混配测定其对西瓜炭疽病的协同增效作用。[结果]筛选出防治压砂西瓜炭疽病效果较佳的化学杀菌剂咪鲜胺、苯甲·嘧菌酯2种,并确定了其与多抗霉素的最佳质量配比分别为1∶2、1∶3,平均防效可达82%,均高于单剂防效。[结论]咪鲜胺、苯甲·嘧菌酯可作为宁夏压砂西瓜炭疽病防治的首选化学药剂,与多抗霉素混配对西瓜炭疽病防效优于单剂,可降低化学农药使用量和减少农药抗药性,不同药剂组合可交替使用。     

不同产地西瓜农药残留分析与膳食风险评估

为明确不同产地西瓜农药残留状况,区分不同产区残留农药不同之处,本研究以新疆、山东、广西80个西瓜样品为研究对象,明确其60种农药残留水平的基础上,通过英国兽药委员会兽药残留风险排序方法对三产地西瓜残留农药进行排序、比较,并通过急性、慢性膳食摄入风险对其安全水平进行评估。结果显示:三产地共检出11种农药残留,新疆、山东、广西西瓜中残留农药种类分别为6、7、8种,且残留水平不同,检出农药风险得分也不同,其中广西检出的农药三唑磷、敌敌畏、咪鲜胺、苯醚甲环唑(24.60、24.60、18.30、18.15),山东检出的农药苯醚甲环唑、丙溴磷(18.50、18.10),新疆检出的农药农药苯醚甲环唑(18.20)风险得分相对较高。对检出农药进行急性、慢性膳食摄入风险结果显示西瓜中所有残留农药其%ADI、%ARf D值分别在0.01%～1.53%、0.03%～23.30%之间不等,其结果远小于100%。三地区样品中检出农药残留种类、残留水平、风险得分不同,需要根据产区重点关注相应农药,但残留农药水平属于安全限量内。     

西瓜汁热变性的研究及其解决方法探讨

针对西瓜汁工业化加工的难题,主要叙述了西瓜汁发生热变性的原因,并通过对西瓜原汁及均质化处理后的西瓜原汁进行加热试验与研究,对结果与数据进行对比分析,最终得出陕西省当地西瓜汁变性的临界温度点为55℃。在此基础上,提出了采用非热杀菌方法进行西瓜汁的加工,并对几种主要的非热杀菌方法进行了探讨。     

电感耦合等离子体发射光谱法测定鲜榨西瓜汁中铁钙镁钾钠磷

用硝酸和过氧化氢的混合消解液对鲜榨西瓜汁进行封闭微波消解,采用电感耦合等离子体发射光谱仪（ICP-AES）法直接测定西瓜汁中微量铁、钙、镁、钾、钠、磷的含量。该方法检出限符合规范要求,方法回收率98.5%～101.8%,相对标准偏差（RSD）〈5.0%。该方法具有良好的准确度和精密度,且溶样过程无污染,方法简便、快速。     

超高压杨梅复合果蔬汁的研制及贮藏品质

本文以杨梅、西瓜和茭白为混合原材料,研究了不同比例的杨梅汁、西瓜汁及茭白汁对复合果蔬汁感官指标的影响,同时以菌落总数、糖、酸和V_C含量为指标,研究4 ℃环境下超高压复合果蔬汁的贮藏品质变化。在单因素实验基础上,应用Box-Behnken响应面优化配方参数。结果表明,复合果蔬汁最优配方为杨梅汁为52.1%、西瓜汁为29.4%、茭白汁为18.5%。优化条件下模型预测感官得分为92.28分,验证试验结果(91.42±0.50,n=7)与模型预测结果接近。超高压处理能有效杀灭微生物,对糖、酸、V_C含量无显著影响。在4 ℃下贮藏12 d,超高压复合果蔬汁菌落总数上升了0.43 lg CFU/mL,V_C含量下降了2.09%,糖酸度均无显著性变化,很好地保持了复合果蔬汁的贮藏品质。     

水肥模式对温室小型西瓜水分利用及光合特性的影响研究

通过田间试验，研究不同灌溉模式与施肥方式对设施栽培条件下小型西瓜水分利用、光合特性以及产量品质的影响。研究结果表明，节水灌溉处理W3可在实现节水50％的基础上获得较高的产量，并且糖分测定结果显示，减少灌水对提高西瓜品质也有益处。根据光合特性分析结果，适当范围内控制土壤水分可促进西瓜的光合速率、气孔导度和蒸腾速率，并提高计算水分利用率。不同施肥处理研究结果显示，适当减少氮肥可明显提高西瓜品质，而磷肥处理与西瓜产量品质的关系不明显，需进一步研究。     

Chemical,antioxidant and sensory properties of tomato‐watermelon‐pineapple blends,and changes in their total antioxidant capacity during storage

A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL^?1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL^?1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days.     

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.