[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling wat...[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.展开更多
Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolve...Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.展开更多
Phytophthora capsici is a phytopathogen that causes a destructive pepper blight that is extremely difficult to control. Using a fungicide application against the disease is costly and relatively ineffective and there ...Phytophthora capsici is a phytopathogen that causes a destructive pepper blight that is extremely difficult to control. Using a fungicide application against the disease is costly and relatively ineffective and there is also a huge environmental concern about the use of such chemicals. The genus Trichoderma has been known to have a potential biocontrol issue. In this paper we investigate the mechanism for causing the infection of T. asperellum against P. capsici. Tnchoderma sp. （isolate CGMCC 6422） was developed to have a strong antagonistic action against hyphae of P. capsici through screening tests. The strain was identified as T. asperellum through using a combination of morphological characteristics and molecular data. T. asperellum was able to collapse the mycelium of the colonies of the pathogen through dual culture tests by breaking down the pathogenic hyphae into fragments. The scanning electron microscope showed that the hyphae of T. aspere/lum surrounded and penetrated the pathogens hyphae, resulting in hyphal collapse. The results show that seven days after inoculation, the hyphae of the pathogen were completely degraded in a dual culture. T. asperel/um was also able to enter the P. capsici oospores through using oogonia and then developed hyphae and produced conidia, leading to the disintegration of the oogonia and oospores. Seven days after inoculation, an average 10.8% of the oospores were infected, but at this stage, the structures of oospores were still intact. Subsequently, the number of infected oospores increased and the oospores started to collapse. Forty-two days after inoculation, almost all the oospores were infected, with 9.3% of the structures of the oospores being intact and 90.7% of the oospores having collapsed.展开更多
基金Supported by the Key Project of Chongqing City(cstc2014yykfA0030)~~
文摘[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.
文摘Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.
基金supported by the Special Fund for Agro-scientific Research in the Public Interest of China(No.201503109)the National Natural Science Foundation of China(No.31571950)
文摘Phytophthora capsici is a phytopathogen that causes a destructive pepper blight that is extremely difficult to control. Using a fungicide application against the disease is costly and relatively ineffective and there is also a huge environmental concern about the use of such chemicals. The genus Trichoderma has been known to have a potential biocontrol issue. In this paper we investigate the mechanism for causing the infection of T. asperellum against P. capsici. Tnchoderma sp. （isolate CGMCC 6422） was developed to have a strong antagonistic action against hyphae of P. capsici through screening tests. The strain was identified as T. asperellum through using a combination of morphological characteristics and molecular data. T. asperellum was able to collapse the mycelium of the colonies of the pathogen through dual culture tests by breaking down the pathogenic hyphae into fragments. The scanning electron microscope showed that the hyphae of T. aspere/lum surrounded and penetrated the pathogens hyphae, resulting in hyphal collapse. The results show that seven days after inoculation, the hyphae of the pathogen were completely degraded in a dual culture. T. asperel/um was also able to enter the P. capsici oospores through using oogonia and then developed hyphae and produced conidia, leading to the disintegration of the oogonia and oospores. Seven days after inoculation, an average 10.8% of the oospores were infected, but at this stage, the structures of oospores were still intact. Subsequently, the number of infected oospores increased and the oospores started to collapse. Forty-two days after inoculation, almost all the oospores were infected, with 9.3% of the structures of the oospores being intact and 90.7% of the oospores having collapsed.
