植物乳杆菌发酵番茄辣椒酱的制作工艺及研究

文章以内蒙古托克托县杂交辣椒“北星1号”和番茄为主要原料,以Lactobacillus plantarum P8为发酵剂进行发酵番茄辣椒酱的制作,通过单因素试验和正交试验探讨发酵番茄辣椒酱配方及生产工艺,确定了最佳配方:番茄和辣椒比例为15∶55,食盐添加量为4 g,蔗糖添加量为3 g,接种量为3.0×10^(8) CFU/g。该配方生产的发酵番茄辣椒酱呈均匀的鲜红色且富有光泽,组织细腻且均匀,香气浓厚且无异味,滋味独特且酸辣协调,该产品风味优良,辅料处理过程简单易行,可用于产业化生产,开发前景广阔。

AHP与二次正交回归法在优化番茄辣椒酱关键工艺条件中的应用研究

本实验以番茄辣椒酱为研究对象,以二元二次正交回归法为试验设计方案,以感官评定为指标,以AHP为分析手段,研究了黄原胶与白砂糖含量、辣椒番茄比、加热时间与品质之间的关系,得出了综合感官指标的回归方程。由AHP和二次正交回归法优化的番茄辣椒酱关键工艺条件和配方为:辣椒番茄比1:4、加热温度100℃、加热时间5min、白砂糖11．78%、黄原胶0．73%、CaCl_2 1%、味精0．01%、白醋0．06%、水14．3%。

甲霜灵锰锌—煤基酸防治番茄辣椒疫霉病的增效研究

研究结果表明:甲霜灵锰锌—煤基酸防治番茄辣椒疫霉病效果十分显著,优于单独使用甲霜灵锰锌,增效倍数均在1.7倍以上。而且煤基酸有延长药效期的作用,可在较长时间内控制病害的发生发展,并对病菌有较强的抑制作用。

粉碎粒径对番茄和辣椒秸秆堆肥木质纤维素降解特征的影响

为探索茄果类蔬菜秸秆在菜田就近进行好氧堆肥粉碎条件,研究了2种粉碎粒径(碾压粉碎2~5 cm、切割粉碎1~2 cm)对3种蔬菜秸秆(番茄、辣椒及二者混合秸秆)堆肥的木质纤维素降解特征的影响。结果表明,番茄、辣椒和混合秸秆在堆肥过程中木质纤维素组分降解率由高到底依次为半纤维素>纤维素>木质素,大粒径处理能够降低堆肥初始木质纤维素的含量,同时加快纤维素和半纤维素在堆肥后期的降解;小粒径处理则能够提高堆肥积温,促进木质素的降解。冗余分析表明,纤维素和半纤维素降解是促进全碳降解的关键因素。大粒径处理的3种秸秆初始全氮、全磷、全钾和腐植酸含量显著高于小粒径处理,且在堆肥结束时大粒径处理的氮、磷、钾总养分含量(8.03%)和腐植酸含量(12.15%)仍显著高于小粒径处理(6.88%、9.44%)。在生产中,蔬菜产地可选择秸秆还田机碾压粉碎至2~5 cm粒径或容重0.3 g/cm^(3)下的粉碎粒径对茄果类蔬菜秸秆进行堆肥,有助于木质纤维素的降解和堆肥质量的提高。

番茄和辣椒秸秆还田对自身蔬菜幼苗生长及根系酶活性的影响

为探索番茄和辣椒秸秆废弃物肥料化利用途径,采用盆栽的方法研究了番茄和辣椒秸秆直接还田和堆肥还田初始阶段对各自蔬菜幼苗生长、根系酶活性的影响特征及化感效应。结果表明:番茄和辣椒秸秆2种还田方式处理显著提高了番茄根系保护酶(SOD、POD)活性,但降低了辣椒根系SOD的活性,对辣椒POD活性和CAT活性影响不一致。番茄和辣椒秸秆直接还田处理对二者幼苗根系生长均有显著的抑制作用,生长量下降,壮苗指数降低,对自身蔬菜幼苗的抑制效应更强;堆肥还田处理则显著促进了二者幼苗根系生物量的积累,增加了根系活力,显著提高了壮苗指数,且效果优于鸡粪施肥处理。因此,在设施蔬菜生产中优先推荐番茄和辣椒秸秆堆肥还田利用方式。

2011年赤峰市设施番茄及辣椒生产情况调研分析

经过近几年的发展,截至2011年赤峰市设施蔬菜种植面积达到4.4万hm2,占内蒙古自治区设施农业总面积的55%左右,设施农业规模位于内蒙古自治区首位,已成为振兴赤峰市农业和农村经济稳定、增加农民收入的重要产业之一。文章对赤峰市2011年设施番茄及辣椒的种植品种、生长情况、产量和效益等方面进行了调研分析。

番茄…套种（叶菜）…辣椒1年3熟高产高效栽培技术

番茄…套种（叶菜）…辣椒1年3熟高产高效栽培技术。文章在介绍过去一直番茄…辣椒种植模式，现将套种（叶菜）新的种植模式，效益明显提高。

调味番茄酱加工工艺研究

试验主要对辣椒调味番茄酱和蒜蓉调味番茄酱进行研究,试验结果表明,辣椒调味番茄酱的最佳配方为番茄酱61.2%、调味液12.3%、蔗糖1.6%、鲜椒24.5%、食盐0.4%;蒜蓉调味番茄酱的最佳配方为番茄酱65%、大蒜16%、调味液17%、蔗糖1.6%、食盐0.4%。

A virus vector species of Ceratothripoides new to China(Thysanoptera:Tripidae)

In this paper, the newly recorded species Ceratothripoides claratris （Shumsher） is described and illustrated. This species is an important vector of the Capsicum Chlorosis Virus. Slide-mounted specimens are deposited at Yunnan Agricultural University.

Effects of Liquid Seaweed Bio-organic Fertilizer on Seed Germination and Seedling Growth of Vegetables

[Objective] This study aimed to investigate the effects of liquid seaweed bio-organic fertilizer on seed germination and seedling growth of different vegetables. [Method] Serial dilution concentrations of liquid seaweed bio-organic fertilizer were prepared for seed soaking and pot incubation of cucumber, tomato and chili, to ob- serve the effects of liquid seaweed bio-organic fertilizer on seed germination and seedling growth of vegetables. [Result] Compared with the control, germination rate of cucumber and tomato seeds applied with 600-fold liquid seaweed bio-organic fer- tilizer varied significantly; germination rate of chili seeds applied with 400-fold liquid seaweed bio-organic fertilizer varied significantly; germination energy and germination index of chili seeds applied with different dilution concentrations of liquid seaweed bio-organic fertilizer presented no significant differences. In addition, 200-fold and 400-fold liquid seaweed bio-organic fertilizer significantly improved the root length, plant height, plant fresh weight, plant dry weight, chlorophyll content and leaf area of cucumber, tomato and chili seedlings; after treated with 600-fold liquid seaweed bio-organic fertilizer, root length, chlorophyll content and leaf area of cucumber seedlings varied significantly compared with the control, but no significant differences were observed in plant height, plant fresh weight and plant dry weight; after treated with 600-fold liquid seaweed bio-organic fertilizer, root length, chlorophyll content, plant height, plant fresh weight and plant dry weight of chili and tomato varied sig- nificantly compared with the control, but no significant differences were observed in leaf area. [Conclusion] Soaking vegetable seeds with liquid seaweed bio-organic fer- tilizer can significantly improve seed generation rate and seedling growth.

结合识字练习写单据的一次尝试

结合识字练习写单据的一次尝试福建省连城县北团中学邹兆麟开学了。我们农村中学，家庭经济困难的学生，由家长陪同来校注册，经费一时无法交清，欠款要打报告。家长叫学生当场书写。有的学生念到初三了，“困难”的“困”字，想了半天写不出来，只是呆站着。家长见了生气...

Shelf-Life Extension of Tomato （Lycopersicum esculentum） and Pepper （Capsicum annuum） Using Aqueous Extracts of Some Ethnomedicinal Plants

This research aimed at the use of natural products to extend the shelf life of perishable vegetables. Studies were conducted on the preservative effects of four plant extracts--Xylopia aethiopica, Piper nigrum, Tetrapleura tetraptera and Carica papaya seeds on tomato and pepper. Tomato and pepper were dipped into four different concentrations of aqueous extracts of the four plants as well as water serving as control. The result of the study showed that aqueous extract of all plants extended the shelf life of tomato and pepper with increasing concentration of the extracts, except for Carica papaya seeds which produced significant elongation of 12.0 ±0.6 d and 14.0 ± 0.7 d on tomato and pepper, respectively, at the least concentration of 0.25 mg/mL. The results showed that these ethnomedicinal plants can serve as good and potent sources of natural preservatives which can be used to substitute existing synthetics used in the food industry.

吉林省现代智能温室育苗技术

现阶段,随着科学技术的不断发展进步,农业生产逐渐向自动化、智能化方向发展。对于辣椒、番茄等作物的种植,通过智能温室育苗技术能够有效提升种子的发芽率,并确保幼苗良好发育。该文以吉林地区现代智能温室辣椒和番茄育苗技术为例展开讨论。

故乡的小菜

故乡的小菜周长海（留学日本）来日本前后算起来已有四个年头了，习惯并且喜欢吃日本的生鱼片、寿司、纳豆和甜食，也非常喜欢诸如比萨饼、多利亚饭之类的洋食。日本料理做工精细，口味清淡，营养平衡合理，是世界饮食文化中不可缺少的组成部分。然而，在这生活充裕，饮食...