[Objectives]This study was conducted to detect the protective effect of abscisic acid on chilling injury of Digitaria sanguinalis(L.)Scop,and whether this effect is related to antioxidant enzymes and osmotic adjustmen...[Objectives]This study was conducted to detect the protective effect of abscisic acid on chilling injury of Digitaria sanguinalis(L.)Scop,and whether this effect is related to antioxidant enzymes and osmotic adjustment.[Methods]D.sanguinalis plants were sprayed with abscisic acid solution,and exposed to cold stress at 15℃for 3 d after one day and then at 5℃for 25 to 30 d in a growth chamber.The changes of plant osmotic potential under this treatment were detected.[Results]Under low temperature stress,the osmotic potential of plants in the abscisic acid treatment and the control increased,but the osmotic potential level of the abscisic acid treatment plants was lower.The SOD activity of plants in the ABA treatment and the control decreased under low temperature stress.Under low temperature stress,the activity of catalase and peroxidase in ABA-treated plants was higher than that in control plants.[Conclusions]This study provides a theoretical basis for the impact of abscisic acid on the physiological response of D.sanguinalis to cold injury.展开更多
[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different conce...[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.展开更多
基金Supported by Hunan Provincial Science and Technology Planning Project (2023NK4289).
文摘[Objectives]This study was conducted to detect the protective effect of abscisic acid on chilling injury of Digitaria sanguinalis(L.)Scop,and whether this effect is related to antioxidant enzymes and osmotic adjustment.[Methods]D.sanguinalis plants were sprayed with abscisic acid solution,and exposed to cold stress at 15℃for 3 d after one day and then at 5℃for 25 to 30 d in a growth chamber.The changes of plant osmotic potential under this treatment were detected.[Results]Under low temperature stress,the osmotic potential of plants in the abscisic acid treatment and the control increased,but the osmotic potential level of the abscisic acid treatment plants was lower.The SOD activity of plants in the ABA treatment and the control decreased under low temperature stress.Under low temperature stress,the activity of catalase and peroxidase in ABA-treated plants was higher than that in control plants.[Conclusions]This study provides a theoretical basis for the impact of abscisic acid on the physiological response of D.sanguinalis to cold injury.
基金Supported by General Project of Natural Science Foundation of Hunan Province (2022JJ30312)Enterprise Science and Technology Innovation Team Construction Project of Loudi Science and Technology Innovation Program in 2022.
文摘[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.
