Braised Green Peppers

500 grams green peppers300 grams (3/5 cup) salad oil (50 grams to beconsumed)15 grams (11/2 tbsp.) soy sauce 5 grams

The Influence of Storage Conditions on the Microbial Quality of Daucus carots(Carrots)and Capsicum annuum(Green Pepper)

The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13-3.14.Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature.Bacteria isolated includes E.colI(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature.Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration temperature.Fungal isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration temperature.Temperature and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.

Cooking Class:Stir-Fried Shrimp and Green Peppers (Feicui Xiaren)

Jiangsucuisine,oneofChinaseightmajorcookingschools,isrepresentedbySuzhouandYangzhoudishes.JiangsucuisinecomprisescookinJmethodssuchasstewing,braising,simmering,steamlug,deep-frying,andstir-frying.Thedisheslookinvitlugandtastelightanddelicious.Emphasi...

Crop water stress index for off-season greenhouse green peppers in Liaoning, China

The crop water stress index(CWSI)is a complex instrument to effectively monitor the degree of water stress of crops and provides guidance for timely irrigation.In an experiment utilizing the CWSI with off-season green peppers planted in barrels in a greenhouse in Liaoning Province,Northeast China,this study monitors the sub-indexes--such as canopy temperature,environmental factors and yield--determines the changing law of each constituent,achieves an empirical model as well as a baseline formula for the canopy temperature of the peppers with a sufficient water supply,and verifies the rationality of the formula with corresponding experimental data.The results obtained by using the CWSI show that the optimal time to determine the water deficit for off-season green peppers is at noon,by measuring the diurnal variation in the peppers with different water supplies.There is a nonlinear relationship between the yield and the average CWSI at the prime fruit-bearing period;moreover,the optimal time to supply water for off-season green peppers comes when the average water stress index ranges between 0.2 and 0.4 during the prime fruiting stage,thereby ensuring a high yield.

Effects of Chlorine Dioxide Gas on Postharvest Physiology and Storage Quality of Green Bell Pepper (Capsicum frutescens L.var.Longrum)

The effects of treatment of chlorine dioxide （C1Oz） gas on postharvest physiology and preservation quality of green bell peppers were studied. Green bell peppers were collected in bags and treated with 0, 5, 10, 20, and 50 mg L^-1 ClO2 gas at 10±0.5℃ for over 40 d, and the changes in postharvest physiology and preservation quality of the peppers were evaluated during the storage. The inhibition of rot of the peppers was observed for all the tested ClO2 gas treatments. The rot rates of the treated samples were 50% lesser than those of the control after day 40 of storage. The highest inhibitory effect was obtained after 50 mg L^-1 ClO2 gas treatment, where the peppers did not decay until day 30 and showed only one-fourth of the rot rate of the control at day 40 of storage. The respiratory activity of the peppers was significantly （P〈0.05） inhibited by 20 and 50 mg L^-1 ClO2 treatments, whereas no significant effects on respiratory activity were observed with 5 and 10 mg L^-1 ClO2 treatments （P〉0.05）. Except for 50 mg L^-1 ClO2, malondialdenyde （MDA） contents in the peppers treated with 5, 10, or 20 mg L^-1 ClO2 were not significantly （P〉0.05） different from those in the control. Degradation of chlorophyll in the peppers was delayed by 5 mg L-1ClO2, but promoted by 10, 20, or 50 mg L^-1 ClO2. The vitamin C content, titratable acidity, and total soluble solids of the peppers treated by all the tested ClO2 gas did not significantly change during the storage. The results suggested that ClO2 gas treatment effectively delayed the postharvest physiological transformation of green peppers, inhibited decay and respiration, maintained some nutritional and sensory quality, and retarded MDA accumulation.

<i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.

基于主成分和聚类分析7个深绿线椒品种的商品品质和产量评价

【目的】探明深绿线椒品种的商品品质和产量差异,为贵州辣椒产业品种结构调整和优势区域布局提供科学依据。【方法】以7个深绿线椒品种(长辣七号、湘辣17号、卓椒七号、卓椒八号、香辣八号、红冠303、泰丰五号)为研究对象,采用SPSS 26.0进行变异系数分析和主成分分析,Origin 2022进行相关性和聚类分析,对其商品品质与产量进行综合评价。【结果】7个深绿线椒品种的商品品质及产量性状变异系数为6.91%~28.17%,其中,以果形指数变异系数最小,单果鲜重的变异系数最大;单果鲜重与果纵径、鲜椒产量与干物质含量分别呈极显著相关性,果纵径与果横径、单果鲜重与果横径、干椒产量与单株挂果数、单株挂果数与果纵径、单株挂果数与单果鲜重、单果鲜重与干物质含量分别呈显著相关性。基于深绿线椒品种的9个性状,通过主成分分析建立综合表现评价模型,得出品种卓椒七号的综合表现最佳,其产量最高,达2410 kg/667m^(2)。聚类分析将7个线椒品种分为适合鲜加工(长辣七号、红冠303、香辣八号和湘辣17号)、既适合鲜加工又适合干加工(泰丰五号和卓椒八号)及适合绿熟期采收上市(卓椒七号)3类。【结论】7个深绿线椒品种的多样性丰富,单果鲜重、果横径、果纵径、单株挂果数是构成鲜椒产量的主要因素,单株挂果数是构成干椒产量的主要因素;卓椒七号鲜椒产量最高,适合在绿熟期采收上市;卓椒八号果形和果肉厚适中,鲜椒和干椒产量中上,是理想的加工型辣椒品种。

旋转剪切式青花椒采摘装置设计与试验

针对基于“下桩”采摘方法的青花椒采摘设备存在喂入困难、易堵塞而造成采摘效率低的问题,该研究设计了一种旋转剪切式青花椒采摘装置。首先基于花椒枝物理、力学特性确定旋转剪切式青花椒采摘过程包括花椒枝旋转驱动、花椒枝导向喂入和剪切采摘,剪切采摘功能由往复式切割器实现。并设计双动刀往复式切割器及其传动机构,确定了剪切采摘装置的结构和运动参数。进一步地,运用ANSYS/LS-DYNA构建花椒枝剪切仿真模型,确定最优齿形参数为:刀齿切割角20°,刀齿刃角50°,刀齿厚度2.5 mm,该条件下峰值切割力为3.739 N。最后通过单因素试验确定了花椒枝喂入角度、花椒枝喂入速度、花椒枝旋转速度的取值范围分别为40°~60°、20~40 mm/s、20~40 r/min;并采用BoxBehnken设计法制定三因素二次回归正交组合试验方案,运用Design-Expert 12对试验结果进行方差分析和响应面分析,得到旋转剪切式青花椒采摘装置的最优工作参数为:花椒枝喂入角度55°,花椒枝喂入速度33.21 mm/s,花椒枝旋转速度30 r/min;通过试验验证得出在最优工作参数下,单人单枝喂入时青花椒平均采摘效率为10.95 kg/h,平均采净率为95.57%,平均伤果率为12.87%。研究结果可为青花椒采摘机的研发提供技术参考。

川渝地区青花椒的麻感特性分析

采用感官时间-强度法和高效液相色谱法对川渝地区7种青花椒原料的椒麻感官特征以及主要麻味物质组成及含量进行测定,并通过偏最小二乘回归(partial least squares regression,PLSR)对麻味物质组成含量及感官特性进行关联性分析。结果表明:青花椒的麻感具有先快速上升后缓慢下降的特征,100 s左右达到最大麻感强度。不同样品之间酰胺含量差异较大,含量分布范围为5505.77~8639.30 mg/100 g。PLSR结果表明青花椒麻感特性与酰胺物质组成关联密切,最大感官强度、持续时间(T_(tot))、曲线下面积与羟基-α-山椒素呈强正相关性,T_(tot)与羟基-ε-山椒素和羟基-β-山椒素呈强正相关性。不同产地青花椒在麻感特性和酰胺组成上存在差异,羟基-α-山椒素和花椒油素是不同青花椒样品麻感特性差异的关键物质。本研究旨在为后期川渝地区青花椒麻感品质评价提供基础数据参考和科学依据。

不同供磷水平对青椒幼苗生长、光合作用及矿质元素吸收的影响

【目的】探究不同供磷水平对青椒幼苗光合特性及矿质元素吸收的影响,为青椒栽培的精准施肥、高效生产提供理论依据。【方法】以‘奥黛丽-红缨枪’青椒幼苗为试材,采用水培法,设置T1(50%P)、T2(75%P)、T3(100%P,对照)、T4(125%P)4个处理,测定不同供磷水平下青椒幼苗的生物量、根系活力、光合色素含量、光合特性及矿质元素含量、积累量,研究各处理对青椒幼苗生长特性的影响,采用主成分分析法分析不同处理的综合表现。【结果】与T3处理相比,T1处理青椒幼苗的地下部鲜质量、地下部干质量、根系活力,叶绿素a、类胡萝卜素、叶绿素a+b含量及净光合速率(P_(n))、蒸腾速率(T_(r))和气孔导度(G_(s))分别显著降低了35.03%,33.33%,54.32%,38.65%,61.83%,22.01%,50.48%,36.50%和40.16%,胞间二氧化碳浓度(C_(i))显著升高了18.43%;T2处理地上部鲜质量、地上部干质量、根系活力、叶绿素b含量及T_(r)和G_(s)分别显著增加了51.76%,54.02%,14.76%,40.49%,62.02%和124.76%;T4处理地下部鲜质量、地下部干质量、根系活力、叶绿素a含量和P_(n)分别显著降低了26.60%,32.00%,17.87%,9.81%和28.83%。与T3处理相比,T2处理青椒幼苗Fe、Zn、Ca、K、Mg和N的积累量分别显著上升了62.67%,44.56%,42.33%,24.00%,33.97%和41.41%,Mn和P的积累量分别显著下降了20.85%和34.99%。主成分分析结果表明,各处理青椒幼苗综合表现为T2>T3>T4>T1。【结论】施75%磷肥(T2)对青椒幼苗生长发育、光合作用和矿质元素吸收的促进效果较好。

冷冻青椒护绿保硬工艺优化

为改善青椒类菜肴在冷冻/解冻过程中易发生的褐变和组织软化等问题,本研究利用食盐、海藻糖、氯化钙对解冻青椒进行处理,测定解冻青椒硬度、汁液流失率、叶绿素含量、感官评价以及微观结构来验证工艺护绿保硬效果。通过单因素实验筛选了食盐、海藻糖、氯化钙的最佳使用范围,并利用响应面试验优化最佳工艺。结果表明,青椒护绿保硬最佳工艺为:青椒100℃漂烫5 s,漂烫液的食盐质量分数为0.50%;冷水浸泡15 min,浸泡液中海藻糖质量分数0.51%,氯化钙质量分数0.25%。在此工艺条件下,与对照组相比,处理组青椒色差值降低3.98,硬度提高了20.37%,汁液流失率降低了40.29%,叶绿素含量和感官评分分别提高了102.70%和88%。通过扫描电镜图可以发现,经过处理的青椒细胞壁较完整,保持了较好的细胞结构。此工艺能有效维持青椒解冻后色泽和口感,可为冷冻青椒预制菜护绿保硬技术研究提供数据支撑。

青椒果实采后病害及控制技术研究进展

青椒果实因水分含量高和采后代谢旺盛,贮藏期间极易受到病原菌的侵染,严重影响了青椒的贮运品质和商品价值。总结了青椒果实采后的细菌性和真菌性病害,分别从物理、化学和生物保鲜技术3个方面介绍了青椒采后病害的主要防控手段,并进一步阐述了各类防控技术的作用机制,以期为青椒采后病害控制提供参考借鉴。

藤椒精油抗芽孢杆菌生物被膜关键组分的分子对接虚拟筛选与活性评价

为探讨藤椒精油抗腐败解淀粉芽孢杆菌生物被膜的关键活性组分及其胞内作用靶点,根据文献报道构建藤椒精油组分数据库和芽孢杆菌生物被膜形成相关靶蛋白分子结构集,采用CB-DOCK2进行藤椒精油组分与生物被膜形成相关靶蛋白的分子对接,根据分子亲和能力筛选精油抗细菌生物被膜的关键组分及潜在作用靶点。最后通过离体培养结合结晶紫染色法进行藤椒精油关键活性组分石竹烯和氧化石竹烯的抗生物被膜实验验证。分子对接结果表明,藤椒精油的24种挥发性成分与58个解淀粉芽孢杆菌生物被膜形成相关的靶点具有不同的亲和能力,其中氧化石竹烯和β-石竹烯可通过超共轭效应和疏水相互作用、范德华力等分子间作用力与ComP、RapC紧密结合并形成稳定构象。离体生物被膜培养验证实验表明,氧化石竹烯和β-石竹烯对解淀粉芽孢杆菌的最小生物被膜抑制质量浓度分别为6.0 mg/mL和2.0 mg/mL。此外,氧化石竹烯和β-石竹烯还能干扰菌体泳动能力,降低细胞初始黏附和自聚集能力,改变细胞表面疏水性。研究结果揭示了藤椒精油抗细菌生物被膜的关键活性组分及其潜在作用靶点,并为解析植物精油生物活性相关胞内分子机理提供了可行的辅助策略。

压力应对视角下高校女“青椒”教职与母职的冲突及融通路径探究

目前,高校青年女教师普遍面临教职与母职的结构性冲突,主要包括婚育期与职业起步期的时间冲突、职场工作与家庭生活的角色冲突、传统社会“刻板印象”中的性别冲突。在教职叠加母职的多维压力下,她们一般采取“时间下沉”的“教学+养家”的压力转移、“以退为进”的科研“减负”、“以变应变”的角色重构策略,久而久之造成她们身心焦虑,面临职业发展的困境。高校青年女教师走出教职与母职冲突的角色困境既需要宏观层面的制度规划,也需要中观层面的高校扶持,还需要微观层面的教师个体调整。

青花椒产地对花椒鱼片品质和风味的影响研究

以花椒鱼片为研究对象,考察西南地区5个不同产地的青花椒对花椒鱼片品质的影响,同时采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)和电子舌结合感官评价分析花椒鱼片风味的变化。结果表明,四川金阳青花椒能提高花椒鱼片的亮度和黄度;四川汉源青花椒能提高菜肴的红度。采用GC-IMS共检测出47种挥发性物质,四川金阳和重庆江津样品组的风味物质浓度较高。样品中含量较高的醇类物质对花椒鱼片的香气贡献较大,重庆江津样品组的烯类物质和其他组差异显著(P<0.05)。电子舌能够有效评价不同样品间滋味的差异,重庆江津样品组与其他组差异较大,四川金阳和四川汉源样品组的滋味较接近。该研究结果可为花椒鱼片等川菜风味的改进提供理论依据。

生物菌肥对青椒生长、产量及品质影响研究

为研究不同浓度生物菌肥对温室青椒生长、产量及品质的影响,以羊角椒和牛角椒为供试材料,设置200倍(X200)、400倍(X400)、600倍(X600)、800倍(X800)的生物菌肥稀释处理,在青椒成熟期测量其形态、产量、光合色素和品质指标.结果表明,与清水对照组(CK)相比,生物菌肥对温室青椒的生长、产量及品质具有积极的影响.其中,X200处理对2个青椒品种的品质促进效果最明显,羊角椒的株高、叶绿素a含量、叶绿素b含量、总叶绿素含量、类胡萝卜素含量分别达77.33 cm, 3.23 mg/L,2.50 mg/L,5.04 mg/L,0.84 mg/L,牛角椒分别达76.68 cm, 5.03 mg/L,1.65 mg/L,7.80 mg/L,1.34 mg/L.与CK相比,羊角椒的产量、果皮厚度、维生素C含量分别提高176.84%,56.84%和38.10%,牛角椒分别提高103.04%、21.40%和94.74%.此外,在4种稀释浓度的生物菌肥处理下,2个品种青椒的粗纤维含量均下降.综上,X200处理对青椒生长、产量及果实品质的促进效果显著.