Determination of Nutrient Uptake Characteristic of Black Pepper （Piper nigrum L.）

The relationship between the growth and nutrient uptake by perennial crop such as pepper is poorly understood and improved understanding of such relationship is important for the establishment of rational crop management practices. In order to characterize the growth performance and quantify the nutrient removed, this study presents results of three consecutive cropping years, fertilized with 1, 2 and 3 ton ha1 of NPK fertilizer respectively. Plant biomass accumulated was evaluated every two months, separating plant into stems, branches, leaves, berries, fruit spikes and flowers. Total biomass of pepper increased linearly and reach maximum at 22 months after planting. Thereafter, a decrease in dry matter was observed due to fruit export and fallen leaves at harvest. However, at the 28 months of planting, the biomass of pepper vine showing some increasing trend indicating the vegetative growth was reassumed for the next flowering. At 30 months, the pepper had removed 293.08 kg of nitrogen, 46.41 kg of phosphorus, 264.95 kg of potassium, 35.4 kg of magnesium and 74.82 kg of calcium. Based on data obtained, the nutrient uptake rates were lower than nutrient applied suggested that fertilizer had been overused for pepper production. In light of these results obtained, the optimum fertilizer dosage would be 62-10-62-6-18 kg/ha, 237-22-246-22-65 kg/ha and 390-62-352-47-100 kg/ha of N-P-K-Mg-Ca for the year 1, year 2 and year 3 of cropping year.

Novel Farming Innovation for High Production of Black Pepper （Piper nigrum L.） Planting Materials

In accordance to National Commodity Policy （2011-2020）, Malaysian government targets at expending the pepper cultivated area from the current 16,331 ha to 20,110 ha by year 2020. Based on a planting density of 2,000 vines/ha, there will be an urgent need of 7.588 million cuttings for the next five years in order to achieve this target. However, shortages of planting materials, low productivity and occurrence of pests and diseases remain as the major challenge of pepper industry nowadays. Therefore, a novel farming innovation, namely W-configuration cultivation method has been developed to ensure high production of planting materials for large-scale pepper cultivation and at the same time to maximize land use in pepper farm. A field evaluation was conducted to compare the cutting production among W-configuration, V-configuration and traditional cultivation method. W-configuration recorded the highest mean number of pepper cuttings produced with 11.97 cuttings per vine in every pruning cycle, or equivalent to 71% of increment as compared to 7.00 cuttings per vine produced from the traditional planting method. Meanwhile, V-configuration produced 8.91 of mean cuttings, which are significantly lower than those produced by W-configuration method and yet comparable to traditional method. Based on return on investment （ROI） analysis, implementation of W-configuration cultivation method was able to achieve 35% of return per cycle of planting within two years for the first cycle and upsurged to approximately 355% for the subsequence cycle. Furthermore, this novel innovation also out-yielded traditional planting method by 75.27% for the first and second year of green berry production. The ROI analysis proved the feasibility of this newly developed cultivation method to create potential new income for pepper smallholders in Malaysia, who traditionally cultivate pepper for its peppercorn production. This study also enlightened the thorough planting procedures of W-configuration cultivation method mainly for pepper cutting production.

Persistence of Imidacloprid and β-Cyfluthrin Residue in Black Pepper （Piper Nigrum L.） under Malaysia Climatic Condition

Persistence behavior of imidacloprid and beta-cyfluthrin in black pepper was studied following application of formulation of Solomon at 0.6 （recommended dose） and 1.2 （double recommended dose） g a.i./ha for one pepper production cycle. The results also showed that the Solomon at 0.6 mL/L concentration significantly suppressed the pest infestation in pepper vines. Pepper vine treated with Solomon produce more berries compared to control and showed no phytotoxicity. Analytical procedure of Solomon active ingredient was validated prior to actual analysis. Satisfactory recoveries ranging between 87.6%-106.7% were obtained for the fortified pepper berries samples. Results showed low level of imidacloprid and beta-cyfluthrin residues in dried pepper berries ranging between 〈 0.01 mg/kg to 1.43 mg/kg and 〈 0.01 mg/kg to 1.612 mg/kg respectively. The half-life value period for imidacloprid were found to be 2.06 and 2.30 days and for beta-cyfluthrin, these values were observed to be 1.57 and 1.49 days respectively at recommended and double recommended dose. Imidacloprid and beta-cyfluthrin residue dissipated below the limit of quantification （LOQ） of 0.01 mg/kg after 7 and 9 days respectively at recommended and double recommended dose. Soil sample collected 15 days after the last spray did not show the present of Imidacloprid and beta-cyfluthrin residue at their detection limit of 0.01 mg/kg.

Spectroscopic Investigation of Black Pepper （Piper nigrum L.）

Black pepper （Piper nigrum L.） is an extensively used medicinal plant in Ayurvedic medicine since ancient times. Here we present Fourier transform infrared （FT-IR） and Fourier transform Raman （FT-Raman） spectra of black pepper powder, which reveal the presence of some specific functional groups, attributed to the different vibrational bands present. Through the assignment of the vibrational bands, black pepper is shown to have enough carboxyl dimer character, a feature that could make it effective in the treatment of the deadly disease vitiligo. Mineral composition reported with the help of XRF spectra strengthens this.

Low Pressure Cold Plasma as an Alternative Method for Black Pepper Sterilization

It was found out that spices straight from the package are not sterile. The only way to receive sterile spices is to use radiation technology which means to irradiate spices with ionizing radiation. However, this method is quite expensive and raises great resistance of public. And this is the reason why we are interested in implementing plasma technology. The first step of the research was to choose the most appropriate spice. The range of available spices is nearly unlimited, however, we took into account the following ones： sweet paprika, basil, rosemary, saffron, marjoram, thyme and black pepper. Finally, we chose black pepper because it is most often used by butchers to make meat products. It is also called the ＂King of Spices＂ or the ＂Black Gold＂. Black pepper is one of the most often used spices in the United States and in Europe. It is important to have sterile black pepper when we aim at ripening products for example ripening sausages or some kinds of cheeses. What is more, it was found out that black pepper has antimicrobial properties, antioxidant effects and also antipyretic and analgesic properties. The aim of the research was to receive sterile spices using low pressure cold plasma with oxygen, nitrogen, air, argon and hydrogen peroxide.

Spread of <i>Phytophthora capsici</i>in Black Pepper (<i>Piper nigrum</i>) in Vietnam

Black pepper is the one of most important export products in Vietnam. As the largest exporter, Vietnam’s pepper commodities account for 58% of total worldwide exporters. However, Vietnam’s pepper production is dealing with disease problems, especially foot rot/quick death infected by Phytophthora capsici. The disease results in serious and rapid spread and infection in Vietnam, with yearly reduction of about 2% of total pepper area. Disease management is recently challenging scientists and producers. Investigating characteristics of Phytophthora capsici and causes, therefore, play a significant role in treatment. This paper has indicated three main causes, which contribute to serious infection and outbreak of Phytophthora capsici;they are biological characteristics, climatic condition and cultivation. To control this disease, early detection and prevention are the best ways to manage disease. Finding new varieties, which are Phytophthora capsici tolerance or resistance, is significant in black pepper production worldwide.

Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus,black pepper extract and EDTA

The objectives of present study were to evaluate the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract(BPE)and ethylenediamine tetraacetic acid(EDTA)for controlling the growth of E.coli O157:H7 and improving the chemical,microbiological and sensory quality of ground beef stored at 10℃ for 12 days.The in vitro results indicated that the combination of L.casei with BPE and EDTA had the most potent antibacterial effect against E.coli and resulted in 2.7 log CFU/ml reduction.In ground beef,the combination of L.reuteri or L.casei with BPE and EDTA decreased E.coli and aerobic mesophilic bacteria counts up to 1 and 1.6 log CFU/g,respectively.Meanwhile,this combination significantly reduced the lipid oxidation rate(up to 60%)and improved odor and overall acceptability scores of ground beef.It was concluded that the combination of L.casei with BPE and EDTA could be used in ground beef to control microbial proliferation,retard lipid oxidation,and improve sensory quality.

黑胡椒风味土豆泥粉的研发

为优化黑胡椒风味土豆泥粉的配方、改善其口感,以马铃薯雪花全粉为主要原料,复配食盐、黑胡椒、香菜粉、香葱粉等辅料,制备黑胡椒风味土豆泥粉。采用单因素试验和响应面试验,以产品感官评分为考察指标,确定食盐、黑胡椒、香菜粉、香葱粉添加量的最佳组合。结果表明,黑胡椒风味土豆泥粉的最优配方如下:以30 g马铃薯雪花全粉为基准,食盐添加量1.1%,黑胡椒添加量0.3%,香菜粉添加量0.4%,香葱粉添加量0.6%。此条件下制作的土豆泥粉感官评分为84.5分,口感细腻,具有该产品特有的香味和气味,既提高了马铃薯的附加值,又丰富了风味土豆泥粉的种类,为土豆休闲产品的市场开发开辟了思路。

反向传播-人工神经网络在辐照黑椒牛肉品质预测中的应用

为探究不同辐照处理对贮藏过程中黑椒牛肉品质变化的影响,建立基于理化指标的多种品质预测模型。3~4 kGy的辐照剂量能够有效延缓黑椒牛肉在贮藏过程中的汁液流失、脂质氧化和蛋白质降解,保持其硬度和微观结构,在一定程度上增加呈鲜味(Asp)和甜味(Gly、Ala、Ser)游离氨基酸的含量。以辐照黑椒牛肉的汁液流失率、硫代巴比妥酸反应产物值、总挥发性盐基氮值、原肌球蛋白条带强度比率、肌球蛋白重链条带强度比率和总游离氨基酸含量为输入变量,优化了反向传播-人工神经网络(backpropagation-artificial neural network,BP-ANN)模型。训练函数为ReLU函数,隐藏层神经元个数为14个,迭代次数100次。结果表明,6-14-6 BP-ANN模型可以较好地预测辐照黑椒牛肉的品质变化,该模型在预测辐照肉制品的多种品质方面具有很大潜力。

基于GC-MS的保留指数分析黑胡椒精油挥发性成分

为分析海南产黑胡椒精油中的挥发性成分,为公众进一步开发利用黑胡椒提供科学依据,采用水蒸气蒸馏法制备了黑胡椒精油,并基于气相色谱-质谱联用技术结合保留指数对精油成分进行了定性分析。从黑胡椒精油中鉴定出了27种主要的挥发性成分,含量较高的组分为β-石竹烯(23.91%)、柠檬烯(17.23%)、3-蒈烯(19.30%)、β-蒎烯(7.83%)和石竹烯氧化物(3.01%)。对δ-杜松烯、柠檬烯、顺式香桧醇(cis-sabinol)、cyclohexene, 3-methyl-6-(1-methylethylidene)-(萜品油烯)、cyclohexene, 1-methyl-4-(1-methylethylidene)-(萜品油烯)、对伞花烃(P-cymene)进行鉴定,使精油的定性结果更准确、可靠。

Box-Behnken响应面法结合BP神经网络优化黑胡椒脐贴处方研究

目的采用Box-Behnken响应面法结合BP神经网络优化黑胡椒脐贴处方。方法在前期预试验的基础上,以载药量、促渗剂用量、聚乙二醇(polyethylene glycol,PEG)6000与微粉硅胶的比例为影响因素,进行单因素试验。结合体外透皮试验,利用高效液相色谱法测定胡椒碱的含量,对胡椒碱峰面积、指纹图谱的总峰面积和脐贴的成型性、剥离残留度和基质填充情况赋以权重,所得结果为综合评价指标。在单因素试验的基础上利用Box-Behnken响应面法结合BP神经网络优化脐贴处方。结果黑胡椒脐贴的最佳处方为载药量7%、氮酮4.5%、PEG6000与微粉硅胶的质量比为43∶1。结论黑胡椒脐贴的处方合理,可为后续贴剂的药效学研究提供基础。

香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价

通过对比黑胡椒、白胡椒和胡椒碱浸泡过的牛肉在第0、2、4、6、8和10 d的感官、色泽、汁液流失率、pH值、质构、脂肪氧化程度和高铁肌红蛋白含量等测量结果,探究胡椒提取物胡椒碱在4℃下对新鲜牛肉的保鲜效果.结果表明,经过10 d储存后,用胡椒碱浸泡过的牛肉在感官、色泽、汁液流失率、pH值、脂肪氧化程度、高铁肌红蛋白含量、挥发性盐基氮和菌落总数等方面均优于黑胡椒组与白胡椒组.在质构评价方面,牛肉的弹性、内聚性和回复性则是黑胡椒组优于胡椒碱组,但是硬度、黏性和咀嚼性则是胡椒碱组的表现优于另外2种胡椒组.结果表明,胡椒碱对于新鲜牛肉的保鲜效果要优于黑胡椒与白胡椒,可为胡椒碱在新鲜牛肉保藏方面的应用提供理论参考.

胡椒园间作槟榔优势及适宜种植密度研究

为探明胡椒园间作槟榔的优势,并筛选出适宜种植密度,对比了单作与间作以及不同间作种植密度之间的产量及纯收入.结果表明,胡椒园间作槟榔具有明显产量优势,平均间作优势达2 466 kg/hm2,土地利用率平均提高78％;间作体系优势主要来自胡椒;间作体系中槟榔密度对间作优势具有显著影响;常规种植密度胡椒园间作槟榔以833～1 000株/hm2为宜,其中槟榔密度为833株/hm2时效益最高.

胡椒园间作槟榔对胡椒产量及养分利用的影响

胡椒园间作槟榔是海南胡椒间作体系中应用较广的一种模式,为探明其间作优势来源,以海南胡椒优势种植区4个试验点的胡椒单作与胡椒/槟榔模式为研究对象,调查了2009~2011年各点胡椒产量与养分投入状况,测定2011年土壤养分与胡椒植株叶片养分含量,从而对比了间作模式与胡椒单作模式下胡椒产量、土壤养分状况、肥料产量贡献率和胡椒叶片养分含量的差异。结果表明：在各试验点不同产量水平下,同一地点间作模式的胡椒产量均极显著高于单作。间作模式土壤氮、磷、钾全量含量略低于单作,但未达到显著水平;间作模式土壤速效磷和速效钾含量高于单作,且速效磷差异达到显著水平。在养分投入相同的条件下,间作模式氮、磷、钾肥料偏生产力均极显著高于单作。间作模式下胡椒叶片磷、钾养分含量周年大于单作。上述结果表明胡椒/槟榔间作提高了土壤中速效养分的含量,促进了胡椒对磷、钾等养分的吸收,从而提高了其肥料利用效率,并最终提高胡椒产量。胡椒/槟榔的间作优势可能与二者地下部互作有关。

海南胡椒优势区土壤pH值与养分肥力指标的相关性分析

对海南省胡椒优势区胡椒园土壤分0～20 cm和20～40 cm两层取样,用以研究海南胡椒种植区土壤pH值与养分含量之间的关系。结果表明,海南胡椒优势区土壤pH值在3.76～5.26之间,极强酸土壤占样品总数的54%,强酸土壤占样品总数的46%;约98%胡椒园土壤有机质含量在较低含量区间;碱解氮含量有85%在适宜值范围内;有效磷含量有54%低于适宜值范围;约54%胡椒园缺乏速效钾;交换性钙、镁含量均低于适宜值范围。线性相关性分析结果表明,土壤pH值与速效钾、交换性钙、镁含量有显著正相关关系,与有机质、碱解氮、有效磷含量相关性不显著;岭回归分析结果表明,土壤pH值与养分因子的相关性由强到弱为:速效钾>交换性钙>有机质>交换性镁>碱解氮>有效磷。因此,应该适当增施草木灰、石灰和有机肥,以提高胡椒园土壤pH值和培肥土壤。

胡椒园间作槟榔对胡椒光合效应和产量的影响

为揭示槟榔胡椒间作体系中胡椒间作产量优势的光合机理,2009~2012年在海南胡椒与槟榔间作优势区,研究4种间作和单作条件下,胡椒不同生育期完全展开叶的光合有效辐射、净光合速率、气孔导度、蒸腾速率和胞间二氧化碳浓度等光合参数以及叶面积和叶绿素的含量。结果表明：胡椒与槟榔间作明显提高胡椒产量,偏土地当量比（PLER-M）高于其所占面积比例的134%~189%,表现出明显的间作产量优势。分析胡椒光合参数与产量相关关系,发现胡椒灌浆期光合参数与产量显著或极显著正相关,其中气孔导度对产量的正效应最大,以气孔导度为解释变量与因变量产量做回归分析,发现灌浆期对产量的贡献率达52%。胡椒与低密度槟榔间作提高或显著提高了胡椒灌浆期叶片光合作用,增强二氧化碳的固定,这可能是胡椒产量间作优势的主要来源。

不同低温胁迫条件下胡椒叶片生理生化及结构分析

以中国胡椒主栽品种热引1号胡椒为材料,设置5个不同温度处理,分别为CK(30℃/28℃)、4、6、8、10℃,分别处理0、24、48、72 h后,对其在不同温度和时期处理下叶片的寒害表现、生理生化和解剖结构进行分析。结果表明:随温度降低和处理时间的延长,植株寒害程度不断加剧。低温胁迫下热引1号胡椒POD、CAT、SOD活性均显著高于CK,POD活性上升的幅度最大,SOD活性上升幅度最小,SOD防御系统低温耐受时间更长;可溶性蛋白和可溶性糖含量在10℃胁迫条件显著高于其他处理;胡椒丙二醛和脯氨酸含量在温度达到4℃时才有显著增加。石蜡切片结果表明,随着胁迫温度的降低,胡椒叶片厚度逐渐减小,胡椒栅栏组织厚度和CTR值能够反映其受寒害程度。本研究结果为筛选优异抗寒种质提供参考,并为开展胡椒抗寒分子机理研究提供依据。

响应面法优化黑胡椒油树脂提取工艺

以黑胡椒为原料,采用冷凝回流法从胡椒中提取胡椒油树脂,研究溶剂种类、提取时间、回流温度和料液比对胡椒油树脂得率的影响,并用响应面法进行优化。研究表明,黑胡椒油树脂的最佳提取工艺:提取试剂乙醇、提取时间5.22h、提取温度79.4℃、料液比1:17.2(g/mL),在此条件下胡椒油树脂提取率可达11.0%。

不同种植年限胡椒园土壤理化性质及微生物生态特征研究初报

2010～2011年,研究了6种不同种植年限胡椒园的土壤养分、酶活性及土壤微生物类群。结果表明:随着种植年限的增加,胡椒园土壤有机质、有效氮、有效钾含量呈下降趋势,而有效磷呈逐年累积的趋势。土壤酶中磷酸酶和脲酶活性,在种植15 a时出现峰值,而后随种植年限增加而减小,过氧化氢酶和蔗糖酶活性无明显变化规律,磷酸酶与种植年限相关性显著。种植9、15 a样地的土壤微生物总量大于CK,其余年份逐渐减少,其中细菌、放线菌数量与总量的变化趋势基本一致,而真菌的数量随年限增加而增加。因此,胡椒种植15 a后应该注意培肥土壤,或者通过轮作等措施防止连作障碍的现象发生。

油炸温度对黑椒牛柳水分分布与品质相关性研究

以中式传统菜肴"黑椒牛柳"为研究对象,通过对出品率、剪切力、水分含量、水分活度、T2弛豫时间、颜色和感官质量的测定,探讨了不同的油炸温度(130、140、150、160℃)对黑椒牛柳上浆油炸过程中水分分布及品质的影响。研究表明,随着油炸温度的升高,黑椒牛柳的出品率、水分含量、水分活度显著降低(p<0.05);剪切力和a*值显著增加(p<0.05);并在140℃的条件下获得了最佳的感官评价值(p<0.05)。通过低场NMR研究发现,拟合后的T2弛豫时间分布为2个主要的峰,随着油炸温度的升高会使主要峰T21和T22向慢的弛豫方向移动,同时对应的峰面积A21和A22显著降低(p<0.05)。综上所述,不同的油炸温度对黑椒牛柳上浆油炸后品质的影响主要是由于肉中水分的迁移所造成的。