【目的】探索番茄颈腐根腐病(Fusarium crown and root rot,FCRR)苗期抗性鉴定技术,并对番茄种质资源及品种进行抗性鉴定分析,挖掘和丰富可利用的抗性资源,为培育抗颈腐根腐病番茄品种打下基础。【方法】以尖镰孢番茄颈腐根腐病专化型...【目的】探索番茄颈腐根腐病(Fusarium crown and root rot,FCRR)苗期抗性鉴定技术,并对番茄种质资源及品种进行抗性鉴定分析,挖掘和丰富可利用的抗性资源,为培育抗颈腐根腐病番茄品种打下基础。【方法】以尖镰孢番茄颈腐根腐病专化型病原菌(Fusarium oxysporum f. sp. radicis-lycopersici,Forl)和感病栽培番茄Heinz 1706为材料,研究接种菌液浓度、接种寄主苗龄、接种后管理温度和不同接种方法对番茄颈腐根腐病人工接种鉴定效果的影响。随后通过苗期人工接种鉴定方法结合文献中已报道的与抗性基因连锁的分子标记,对100份番茄种质材料进行颈腐根腐病抗性鉴定分析。【结果】在一定范围内,番茄颈腐根腐病发病率及病情指数随着接种菌液浓度的升高而增大,接种菌液浓度为107个孢子/mL时,发病率及病情指数分别为100%和89.2,可以反映寄主真实的抗性水平;接种寄主苗龄为2—5叶期均能使植株发病,不同苗龄间病情指数无显著差异;接种后不同的管理温度对番茄颈腐根腐病的病情指数影响显著不同,其中较低的管理温度(20℃)有利于番茄颈腐根腐病的发生;使用浸根法和灌根法进行鉴定,番茄颈腐根腐病发病率和病情指数较高且效果稳定,显著优于茎注射法。对100份番茄种质材料进行分析,接种鉴定结果显示有38份材料表现抗病,这些材料可用于番茄抗颈腐根腐病育种或生产。在已报道的与Frl连锁的分子标记中,SCARFrl的准确率最低,仅为51%,C2-25的准确率为59%,而PNU-D4的准确率为83%,该标记可用于番茄抗颈腐根腐病辅助选择。【结论】建立的苗期抗性鉴定技术能客观反映供试材料的实际抗性水平,可用于番茄抗颈腐根腐病材料的鉴定筛选。展开更多
Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, the...Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances,and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.展开更多
In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality...In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid(45.36%–45.91%), followed by oleic acid(26.91%–27.10%), and pinolenic acid(13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100 g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake,hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.展开更多
文摘【目的】探索番茄颈腐根腐病(Fusarium crown and root rot,FCRR)苗期抗性鉴定技术,并对番茄种质资源及品种进行抗性鉴定分析,挖掘和丰富可利用的抗性资源,为培育抗颈腐根腐病番茄品种打下基础。【方法】以尖镰孢番茄颈腐根腐病专化型病原菌(Fusarium oxysporum f. sp. radicis-lycopersici,Forl)和感病栽培番茄Heinz 1706为材料,研究接种菌液浓度、接种寄主苗龄、接种后管理温度和不同接种方法对番茄颈腐根腐病人工接种鉴定效果的影响。随后通过苗期人工接种鉴定方法结合文献中已报道的与抗性基因连锁的分子标记,对100份番茄种质材料进行颈腐根腐病抗性鉴定分析。【结果】在一定范围内,番茄颈腐根腐病发病率及病情指数随着接种菌液浓度的升高而增大,接种菌液浓度为107个孢子/mL时,发病率及病情指数分别为100%和89.2,可以反映寄主真实的抗性水平;接种寄主苗龄为2—5叶期均能使植株发病,不同苗龄间病情指数无显著差异;接种后不同的管理温度对番茄颈腐根腐病的病情指数影响显著不同,其中较低的管理温度(20℃)有利于番茄颈腐根腐病的发生;使用浸根法和灌根法进行鉴定,番茄颈腐根腐病发病率和病情指数较高且效果稳定,显著优于茎注射法。对100份番茄种质材料进行分析,接种鉴定结果显示有38份材料表现抗病,这些材料可用于番茄抗颈腐根腐病育种或生产。在已报道的与Frl连锁的分子标记中,SCARFrl的准确率最低,仅为51%,C2-25的准确率为59%,而PNU-D4的准确率为83%,该标记可用于番茄抗颈腐根腐病辅助选择。【结论】建立的苗期抗性鉴定技术能客观反映供试材料的实际抗性水平,可用于番茄抗颈腐根腐病材料的鉴定筛选。
基金Supported by Modern Agricultural Industrial Technology System Construction Project(CARS14-1-29)
文摘Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances,and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.
基金Supported by Henan Provincial Scientific and Technological Research Project(No.15210221027)
文摘In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid(45.36%–45.91%), followed by oleic acid(26.91%–27.10%), and pinolenic acid(13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100 g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake,hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.
