Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum)

The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits.     

Effect of Rare Earth Elements on the Induction Frequency of the Somatic Cell Embryo in The Fruit of Chinese Wolfoerry

ＥｆｆｅｃｔｏｆＲａｒｅＥａｒｔｈＥｌｅｍｅｎｔｓｏｎｔｈｅＩｎｄｕｃｔｉｏｎＦｒｅｑｕｅｎｃｙｏｆｔｈｅＳｏｍａｔｉｃＣｅｌｌＥｍｂｒｙｏｉｎＴｈｅＦｒｕｉｔｏｆＣｈｉｎｅｓｅＷｏｌｆｏｅｒｒｙＹａｎｇＨａｎ－Ｍｉｎ（杨汉民）；ＤｕＬｉｎ（杜琳）（...     

枸杞杆制活性炭对亚甲基蓝的吸附研究

以宁夏农业废弃物枸杞杆为原料,用不同的活化剂分别制备磷酸-活性炭（P-AC）、氢氧化钾-活性炭（K-AC）、磷酸-氢氧化钾-活性炭（P-K-AC）,利用比表面积测试（BET）、X射线衍射（XRD）、红外光谱（FT-IR）、扫描电镜（SEM）解析活性炭的孔结构和表面特性,并探究活性炭对水溶液中亚甲基蓝（MB）的去除效果。研究结果表明：P-K-AC比P-AC、K-AC具有更大的比表面积（1 519.84 m²/g）和总孔体积（0.81 cm³/g）,P-AC、K-AC、P-K-AC的平均孔径分别为5.28、2.58、1.99 nm,P-K-AC以微孔为主,K-AC、P-AC均为介孔。3种活性炭表面均分布着丰富的含氧官能团和大量的无定型碳,为吸附MB提供了活性位点。在25 ℃条件下,将10 mg的P-AC、K-AC、P-K-AC分别加入50 mL质量浓度为100 mg/L的MB溶液中用于吸附MB实验。结果表明：P-K-AC的吸附效果最好,吸附率达到95%、吸附量为480.81 mg/g;其次是K-AC,吸附量为352.26 mg/g;P-AC吸附量最小,为225.01 mg/g。P-AC,K-AC、P-K-AC对MB的吸附过程都符合伪二级动力学模型、颗粒内扩散模型和Langmuir等温吸附模型。     

Genome-Wide Comparative Analysis of the R2R3-MYB Gene Family in Five Solanaceae Species and Identification of Members Regulating Carotenoid Biosynthesis in Wolfberry

The R2R3-MYB is a large gene family involved in various plant functions, including carotenoid biosynthesis. However, this gene family lacks a comprehensive analysis in wolfberry (Lycium barbarum L.) and other Solanaceae species. The recent sequencing of the wolfberry genome provides an opportunity for investigating the organization and evolutionary characteristics of R2R3-MYB genes in wolfberry and other Solanaceae species. A total of 610 R2R3-MYB genes were identified in five Solanaceae species, including 137 in wolfberry. The LbaR2R3-MYB genes were grouped into 31 subgroups based on phylogenetic analysis, conserved gene structures, and motif composition. Five groups only of Solanaceae R2R3-MYB genes were functionally divergent during evolution. Dispersed and whole duplication events are critical for expanding the R2R3-MYB gene family. There were 287 orthologous gene pairs between wolfberry and the other four selected Solanaceae species. RNA-seq analysis identified the expression level of LbaR2R3-MYB differential gene expression (DEGs) and carotenoid biosynthesis genes (CBGs) in fruit development stages. The highly expressed LbaR2R3-MYB genes are co-expressed with CBGs during fruit development. A quantitative Real-Time (qRT)-PCR verified seven selected candidate genes. Thus, Lba11g0183 and Lba02g01219 are candidate genes regulating carotenoid biosynthesis in wolfberry. This study elucidates the evolution and function of R2R3-MYB genes in wolfberry and the four Solanaceae species.     

基于模糊数学评价的黑枸杞百香果乳饮料研制及抗氧化性研究

以百香果、黑枸杞和纯牛奶为原料制备乳饮料,利用单因素、模糊数学评价和响应面法,优化黑枸杞百香果乳饮料的工艺条件,并测定其抗氧化性。结果表明,黑枸杞百香果乳饮料最佳工艺条件为：纯牛奶77%,百香果汁5%,黑枸杞汁11%,蔗糖7%,增稠剂0.06%,菌种接种量0.003%,发酵时间为6.5 h。此优化条件下,乳饮料呈淡黄色,无乳清析出,不分层,具有百香果和黑枸杞的清香和乳饮料特有风味,感官评分8.96分,蛋白质含量3.08 g/100 g。该乳饮料有一定的抗氧化活性,对DPPH自由基的最大清除率为73.7%,该乳饮料各项微生物理化指标均符合相关国标要求。     

枸杞烘干箱温度场优化及仿真

目的：提高枸杞干制品品质。方法：采用标准Realizable k-ε湍流模型进行理论分析，利用Fluent软件仿真运算并结合实验验证，探究烘干室换热温度场分布规律，并对换热参数进行优化。以温度均匀性系数以及温度分布云图为评价标准，分析换热板入口流速、换热板流道宽度、换热板流道高度、换热板间距对烘干箱温度场均匀性的影响。结果：对烘干室结构参数进行优化后，温度云图显示出的高温区面积大且比较集中，两端和中间的温度梯度小。优化后的温度标准偏差比优化前降低了0.64%,模拟值与试验值的整体趋势大体相同，其误差值为2.56%。结论：枸杞烘干温度分布均匀性最佳的工艺条件为热水入口流速0.18 m/s，流道高度22 mm，流道宽度35 mm，换热板间距85 mm。     

雪里花枸杞复合型酸奶的研制

将雪里花、枸杞浸提液添加到酸奶中,以起到药疗和保健作用.实验确定了雪里花、枸杞汁用量均为6%,白砂糖6%,黄原胶0.2%,发酵剂6%,该酸奶具有雪里花、枸杞的保健功效和奶制品的营养功能,产品具有枸杞、雪里花和酸乳所特有的香气,香甜适口,组织均匀,口感细腻.     

枸杞籽油开发应用

主要介绍了枸杞籽油成分和理化性质 ,枸杞籽油可提取资源现状及其先进的超临界CO2萃取提取技术 ,综述了枸杞籽油在食品、化妆品、医药等领域的开发与应用 ,指出了我国枸杞籽油产品存在品种少、档次低的问题和今后的发展前景     

枸杞子掺伪检测方法的研究进展

枸杞子以其药用价值和营养品质深受消费者的青睐,广泛应用于食品和保健品行业。但是市场上枸杞子恶意掺杂、掺假现象日益严重,此行为严重影响枸杞子品质、危害消费者健康、损害消费者权益、扰乱市场正常秩序,如何正确鉴别枸杞子真伪成为广大消费者普遍关注的问题。本文对枸杞子的主要掺伪现象进行了综述,并介绍了性状鉴别、显微鉴别、化学成分分析鉴别、分子生物学技术鉴别和基于红外光谱、近红外光谱和拉曼光谱法、机器视觉和电子舌等技术的快速检测方法在枸杞子品种和产地掺伪检测中的应用情况,对不同检测方法的优缺点进行对比分析。通过对枸杞子掺伪主要检测方法的比较,为市场监督枸杞子的品质提供理论基础和研究依据。     

枸杞果汁发酵过程复合乳酸菌的实时定量检测

利用植物乳植杆菌（Lactiplantibacillus plantarum）、发酵粘液乳杆菌（Limosilactobacillus fermentum）和瑞士乳杆菌（Lactobacillus helveticus）混合菌种进行枸杞果汁发酵。该研究对乳酸菌亚致死修复液的组成和修复温度进行优化,分别针对3株乳酸菌设计特异性引物,利用叠氮溴化丙锭（PMA）-荧光定量聚合酶链式反应（fqPCR）的方法,实时荧光定量检测枸杞果汁发酵过程中乳酸菌活菌数。结果表明,优化修复液的组成为蛋白胨1 g/L、牛肉浸出粉0.3 g/L、氯化钠0.5 g/L、吐温80 0.10 g/L、丙酮酸钠0.09 g/L、过氧化氢酶0.04 g/L、MgCl2 3 mmol/L、Na2HPO4 1 mmol/L、MnCl2 2 mmol/L和FeCl2 2 mmol/L。在27 ℃条件下培养15 min,乳酸菌亚致死细胞修复率达到97%。利用该方法实现了枸杞果汁发酵过程不同乳酸菌的实时定量检测,为今后枸杞果汁发酵生产过程中的微生物动态监测提供了方法。