Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
The study of micromycetes infestation on flower buds, flower petals and seeds from 10 taxa of Rhododendron sp. was conducted during 2010-2012. Mycological analysis was comprised of 1,500 specimens of buds and petals a...The study of micromycetes infestation on flower buds, flower petals and seeds from 10 taxa of Rhododendron sp. was conducted during 2010-2012. Mycological analysis was comprised of 1,500 specimens of buds and petals and 500 seeds of Rhododendron sp.. It was shown that the necrosis and dieback of buds were caused by complex micromycetes （43 species）, with dominants Pestalotiopsis sydowiana, Alternaria alternata, Truncatella truncata and Epicoccum nigrum. Watery brown spots on the flower petals, resulting in the dieback of flowers, were caused by 38 species, including the most common P. sydowiana, A. alternata and Trichoderma viride. The seeds were contaminated by 18 species, and in addition to the above, the following species were associated： Oidiodendron tennuissimum, Davidiella macrocarpa and Phoma leveillei. The results of the mycological analysis confirmed the diversity spectrum of micromycetes species that inhabit the infested Rhododendron buds, flowers and seeds. The research revealed which taxa attracted the largest number of colonies and species of fungi.展开更多
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
文摘The study of micromycetes infestation on flower buds, flower petals and seeds from 10 taxa of Rhododendron sp. was conducted during 2010-2012. Mycological analysis was comprised of 1,500 specimens of buds and petals and 500 seeds of Rhododendron sp.. It was shown that the necrosis and dieback of buds were caused by complex micromycetes （43 species）, with dominants Pestalotiopsis sydowiana, Alternaria alternata, Truncatella truncata and Epicoccum nigrum. Watery brown spots on the flower petals, resulting in the dieback of flowers, were caused by 38 species, including the most common P. sydowiana, A. alternata and Trichoderma viride. The seeds were contaminated by 18 species, and in addition to the above, the following species were associated： Oidiodendron tennuissimum, Davidiella macrocarpa and Phoma leveillei. The results of the mycological analysis confirmed the diversity spectrum of micromycetes species that inhabit the infested Rhododendron buds, flowers and seeds. The research revealed which taxa attracted the largest number of colonies and species of fungi.
