Objective： Chilling tolerance of salicylic acid （SA） in banana seedlings （Musa acuminata cv., Williams 8818） was investigated by changes in ultrastructure in this study. Methods： Light and electron microscope ob...Objective： Chilling tolerance of salicylic acid （SA） in banana seedlings （Musa acuminata cv., Williams 8818） was investigated by changes in ultrastructure in this study. Methods： Light and electron microscope observation. Results： Pretreatment with 0.5 mmol/L SA under normal growth conditions （30/22 ℃） by foliar spray and root irrigation resulted in many changes in ultrastructure of banana cells, such as cells separation from palisade parenchymas, the appearance of crevices in cell walls, the swelling of grana and stromal thylakoids, and a reduction in the number of starch granules. These results implied that SA treatment at 30/22 ℃ could be a type of stress. During 3 d of exposure to 7 ℃ chilling stress under low light, however, cell ultrastructure of SA-pretreated banana seedlings showed less deterioration than those of control seedlings （distilled water-pretreated）. Conclusion： SA could provide some protection for cell structure of chilling-stressed banana seedling.展开更多
Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripen...Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.展开更多
基金Project (No. 30471112) supported by the National Natural Science Foundation of China
文摘Objective： Chilling tolerance of salicylic acid （SA） in banana seedlings （Musa acuminata cv., Williams 8818） was investigated by changes in ultrastructure in this study. Methods： Light and electron microscope observation. Results： Pretreatment with 0.5 mmol/L SA under normal growth conditions （30/22 ℃） by foliar spray and root irrigation resulted in many changes in ultrastructure of banana cells, such as cells separation from palisade parenchymas, the appearance of crevices in cell walls, the swelling of grana and stromal thylakoids, and a reduction in the number of starch granules. These results implied that SA treatment at 30/22 ℃ could be a type of stress. During 3 d of exposure to 7 ℃ chilling stress under low light, however, cell ultrastructure of SA-pretreated banana seedlings showed less deterioration than those of control seedlings （distilled water-pretreated）. Conclusion： SA could provide some protection for cell structure of chilling-stressed banana seedling.
文摘Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.
