Determination of Nutrient Uptake Characteristic of Black Pepper （Piper nigrum L.）

The relationship between the growth and nutrient uptake by perennial crop such as pepper is poorly understood and improved understanding of such relationship is important for the establishment of rational crop management practices. In order to characterize the growth performance and quantify the nutrient removed, this study presents results of three consecutive cropping years, fertilized with 1, 2 and 3 ton ha1 of NPK fertilizer respectively. Plant biomass accumulated was evaluated every two months, separating plant into stems, branches, leaves, berries, fruit spikes and flowers. Total biomass of pepper increased linearly and reach maximum at 22 months after planting. Thereafter, a decrease in dry matter was observed due to fruit export and fallen leaves at harvest. However, at the 28 months of planting, the biomass of pepper vine showing some increasing trend indicating the vegetative growth was reassumed for the next flowering. At 30 months, the pepper had removed 293.08 kg of nitrogen, 46.41 kg of phosphorus, 264.95 kg of potassium, 35.4 kg of magnesium and 74.82 kg of calcium. Based on data obtained, the nutrient uptake rates were lower than nutrient applied suggested that fertilizer had been overused for pepper production. In light of these results obtained, the optimum fertilizer dosage would be 62-10-62-6-18 kg/ha, 237-22-246-22-65 kg/ha and 390-62-352-47-100 kg/ha of N-P-K-Mg-Ca for the year 1, year 2 and year 3 of cropping year.

Novel Farming Innovation for High Production of Black Pepper （Piper nigrum L.） Planting Materials

In accordance to National Commodity Policy （2011-2020）, Malaysian government targets at expending the pepper cultivated area from the current 16,331 ha to 20,110 ha by year 2020. Based on a planting density of 2,000 vines/ha, there will be an urgent need of 7.588 million cuttings for the next five years in order to achieve this target. However, shortages of planting materials, low productivity and occurrence of pests and diseases remain as the major challenge of pepper industry nowadays. Therefore, a novel farming innovation, namely W-configuration cultivation method has been developed to ensure high production of planting materials for large-scale pepper cultivation and at the same time to maximize land use in pepper farm. A field evaluation was conducted to compare the cutting production among W-configuration, V-configuration and traditional cultivation method. W-configuration recorded the highest mean number of pepper cuttings produced with 11.97 cuttings per vine in every pruning cycle, or equivalent to 71% of increment as compared to 7.00 cuttings per vine produced from the traditional planting method. Meanwhile, V-configuration produced 8.91 of mean cuttings, which are significantly lower than those produced by W-configuration method and yet comparable to traditional method. Based on return on investment （ROI） analysis, implementation of W-configuration cultivation method was able to achieve 35% of return per cycle of planting within two years for the first cycle and upsurged to approximately 355% for the subsequence cycle. Furthermore, this novel innovation also out-yielded traditional planting method by 75.27% for the first and second year of green berry production. The ROI analysis proved the feasibility of this newly developed cultivation method to create potential new income for pepper smallholders in Malaysia, who traditionally cultivate pepper for its peppercorn production. This study also enlightened the thorough planting procedures of W-configuration cultivation method mainly for pepper cutting production.

Persistence of Imidacloprid and β-Cyfluthrin Residue in Black Pepper （Piper Nigrum L.） under Malaysia Climatic Condition

Persistence behavior of imidacloprid and beta-cyfluthrin in black pepper was studied following application of formulation of Solomon at 0.6 （recommended dose） and 1.2 （double recommended dose） g a.i./ha for one pepper production cycle. The results also showed that the Solomon at 0.6 mL/L concentration significantly suppressed the pest infestation in pepper vines. Pepper vine treated with Solomon produce more berries compared to control and showed no phytotoxicity. Analytical procedure of Solomon active ingredient was validated prior to actual analysis. Satisfactory recoveries ranging between 87.6%-106.7% were obtained for the fortified pepper berries samples. Results showed low level of imidacloprid and beta-cyfluthrin residues in dried pepper berries ranging between 〈 0.01 mg/kg to 1.43 mg/kg and 〈 0.01 mg/kg to 1.612 mg/kg respectively. The half-life value period for imidacloprid were found to be 2.06 and 2.30 days and for beta-cyfluthrin, these values were observed to be 1.57 and 1.49 days respectively at recommended and double recommended dose. Imidacloprid and beta-cyfluthrin residue dissipated below the limit of quantification （LOQ） of 0.01 mg/kg after 7 and 9 days respectively at recommended and double recommended dose. Soil sample collected 15 days after the last spray did not show the present of Imidacloprid and beta-cyfluthrin residue at their detection limit of 0.01 mg/kg.

Spectroscopic Investigation of Black Pepper （Piper nigrum L.）

Black pepper （Piper nigrum L.） is an extensively used medicinal plant in Ayurvedic medicine since ancient times. Here we present Fourier transform infrared （FT-IR） and Fourier transform Raman （FT-Raman） spectra of black pepper powder, which reveal the presence of some specific functional groups, attributed to the different vibrational bands present. Through the assignment of the vibrational bands, black pepper is shown to have enough carboxyl dimer character, a feature that could make it effective in the treatment of the deadly disease vitiligo. Mineral composition reported with the help of XRF spectra strengthens this.

Low Pressure Cold Plasma as an Alternative Method for Black Pepper Sterilization

It was found out that spices straight from the package are not sterile. The only way to receive sterile spices is to use radiation technology which means to irradiate spices with ionizing radiation. However, this method is quite expensive and raises great resistance of public. And this is the reason why we are interested in implementing plasma technology. The first step of the research was to choose the most appropriate spice. The range of available spices is nearly unlimited, however, we took into account the following ones： sweet paprika, basil, rosemary, saffron, marjoram, thyme and black pepper. Finally, we chose black pepper because it is most often used by butchers to make meat products. It is also called the ＂King of Spices＂ or the ＂Black Gold＂. Black pepper is one of the most often used spices in the United States and in Europe. It is important to have sterile black pepper when we aim at ripening products for example ripening sausages or some kinds of cheeses. What is more, it was found out that black pepper has antimicrobial properties, antioxidant effects and also antipyretic and analgesic properties. The aim of the research was to receive sterile spices using low pressure cold plasma with oxygen, nitrogen, air, argon and hydrogen peroxide.

Spread of <i>Phytophthora capsici</i>in Black Pepper (<i>Piper nigrum</i>) in Vietnam

Black pepper is the one of most important export products in Vietnam. As the largest exporter, Vietnam’s pepper commodities account for 58% of total worldwide exporters. However, Vietnam’s pepper production is dealing with disease problems, especially foot rot/quick death infected by Phytophthora capsici. The disease results in serious and rapid spread and infection in Vietnam, with yearly reduction of about 2% of total pepper area. Disease management is recently challenging scientists and producers. Investigating characteristics of Phytophthora capsici and causes, therefore, play a significant role in treatment. This paper has indicated three main causes, which contribute to serious infection and outbreak of Phytophthora capsici;they are biological characteristics, climatic condition and cultivation. To control this disease, early detection and prevention are the best ways to manage disease. Finding new varieties, which are Phytophthora capsici tolerance or resistance, is significant in black pepper production worldwide.

Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus,black pepper extract and EDTA

The objectives of present study were to evaluate the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract(BPE)and ethylenediamine tetraacetic acid(EDTA)for controlling the growth of E.coli O157:H7 and improving the chemical,microbiological and sensory quality of ground beef stored at 10℃ for 12 days.The in vitro results indicated that the combination of L.casei with BPE and EDTA had the most potent antibacterial effect against E.coli and resulted in 2.7 log CFU/ml reduction.In ground beef,the combination of L.reuteri or L.casei with BPE and EDTA decreased E.coli and aerobic mesophilic bacteria counts up to 1 and 1.6 log CFU/g,respectively.Meanwhile,this combination significantly reduced the lipid oxidation rate(up to 60%)and improved odor and overall acceptability scores of ground beef.It was concluded that the combination of L.casei with BPE and EDTA could be used in ground beef to control microbial proliferation,retard lipid oxidation,and improve sensory quality.

反向传播-人工神经网络在辐照黑椒牛肉品质预测中的应用

为探究不同辐照处理对贮藏过程中黑椒牛肉品质变化的影响,建立基于理化指标的多种品质预测模型。3~4 kGy的辐照剂量能够有效延缓黑椒牛肉在贮藏过程中的汁液流失、脂质氧化和蛋白质降解,保持其硬度和微观结构,在一定程度上增加呈鲜味(Asp)和甜味(Gly、Ala、Ser)游离氨基酸的含量。以辐照黑椒牛肉的汁液流失率、硫代巴比妥酸反应产物值、总挥发性盐基氮值、原肌球蛋白条带强度比率、肌球蛋白重链条带强度比率和总游离氨基酸含量为输入变量,优化了反向传播-人工神经网络(backpropagation-artificial neural network,BP-ANN)模型。训练函数为ReLU函数,隐藏层神经元个数为14个,迭代次数100次。结果表明,6-14-6 BP-ANN模型可以较好地预测辐照黑椒牛肉的品质变化,该模型在预测辐照肉制品的多种品质方面具有很大潜力。

基于GC-MS的保留指数分析黑胡椒精油挥发性成分

为分析海南产黑胡椒精油中的挥发性成分,为公众进一步开发利用黑胡椒提供科学依据,采用水蒸气蒸馏法制备了黑胡椒精油,并基于气相色谱-质谱联用技术结合保留指数对精油成分进行了定性分析。从黑胡椒精油中鉴定出了27种主要的挥发性成分,含量较高的组分为β-石竹烯(23.91%)、柠檬烯(17.23%)、3-蒈烯(19.30%)、β-蒎烯(7.83%)和石竹烯氧化物(3.01%)。对δ-杜松烯、柠檬烯、顺式香桧醇(cis-sabinol)、cyclohexene, 3-methyl-6-(1-methylethylidene)-(萜品油烯)、cyclohexene, 1-methyl-4-(1-methylethylidene)-(萜品油烯)、对伞花烃(P-cymene)进行鉴定,使精油的定性结果更准确、可靠。

Box-Behnken响应面法结合BP神经网络优化黑胡椒脐贴处方研究

目的采用Box-Behnken响应面法结合BP神经网络优化黑胡椒脐贴处方。方法在前期预试验的基础上,以载药量、促渗剂用量、聚乙二醇(polyethylene glycol,PEG)6000与微粉硅胶的比例为影响因素,进行单因素试验。结合体外透皮试验,利用高效液相色谱法测定胡椒碱的含量,对胡椒碱峰面积、指纹图谱的总峰面积和脐贴的成型性、剥离残留度和基质填充情况赋以权重,所得结果为综合评价指标。在单因素试验的基础上利用Box-Behnken响应面法结合BP神经网络优化脐贴处方。结果黑胡椒脐贴的最佳处方为载药量7%、氮酮4.5%、PEG6000与微粉硅胶的质量比为43∶1。结论黑胡椒脐贴的处方合理,可为后续贴剂的药效学研究提供基础。

香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价

通过对比黑胡椒、白胡椒和胡椒碱浸泡过的牛肉在第0、2、4、6、8和10 d的感官、色泽、汁液流失率、pH值、质构、脂肪氧化程度和高铁肌红蛋白含量等测量结果,探究胡椒提取物胡椒碱在4℃下对新鲜牛肉的保鲜效果.结果表明,经过10 d储存后,用胡椒碱浸泡过的牛肉在感官、色泽、汁液流失率、pH值、脂肪氧化程度、高铁肌红蛋白含量、挥发性盐基氮和菌落总数等方面均优于黑胡椒组与白胡椒组.在质构评价方面,牛肉的弹性、内聚性和回复性则是黑胡椒组优于胡椒碱组,但是硬度、黏性和咀嚼性则是胡椒碱组的表现优于另外2种胡椒组.结果表明,胡椒碱对于新鲜牛肉的保鲜效果要优于黑胡椒与白胡椒,可为胡椒碱在新鲜牛肉保藏方面的应用提供理论参考.

20种卵菌杀菌剂对海南万宁胡椒瘟病菌的室内抑菌活性

胡椒Piper nigrum L.是我国重要的热带经济作物,胡椒瘟病是危害其生产的第一大病害。为了明确胡椒主产区海南万宁瘟病病原菌种类,筛选具有防控潜力的杀菌剂,本研究采用形态特征和ITS序列特异性相结合的方法,对采自海南万宁的7株胡椒瘟病样品进行病菌的分离鉴定,并采用生长速率法检测我国当前登记的20种杀卵菌剂对其菌丝生长的室内毒力。结果发现,3株从海南万宁地区分离的胡椒瘟病菌均为辣椒疫霉Phytophthora capsici;20种卵菌杀菌剂中抑制胡椒瘟病菌菌丝生长活性最高的是吡唑醚菌酯、氟啶胺、福美双、烯酰吗啉、氰霜唑、甲霜灵等药剂,EC_(50)<1μg/mL;其次是喹啉铜、百菌清、代森锰锌、代森锌、氢氧化铜等药剂,1μg/mL<EC_(50)<10μg/mL;然后是氧化亚铜、王铜、嘧菌酯、香芹酚、霜脲氰、小檗碱等药剂,10μg/mL<EC_(50)<50μg/mL;几丁聚糖和三乙膦酸铝最低,EC_(50)>300μg/mL。该结果可为热带辣椒疫霉机理研究和防控技术开发奠定基础。

胡椒扦插苗对涝渍胁迫的生理响应

探究了胡椒扦插苗对涝渍胁迫的生理响应机制,旨在为胡椒抗涝渍栽培提供科学依据。以维持田间持水量的70%±5%为对照处理,采用双套盆法对生产上常用的胡椒扦插苗进行涝渍胁迫处理,分别测定涝渍胁迫1、3、6、9 d的超氧阴离子产生速率、过氧化氢和丙二醛含量、抗氧化酶活性、渗透调节物质和光合色素含量以及根系活力的变化。结果表明,涝渍胁迫1 d,胡椒扦插苗的脯氨酸含量比对照处理增加了27.24%,与对照组相比差异不显著(P>0.05),而超氧阴离子产生速率、叶绿素b、过氧化氢和丙二醛含量则明显上升,并显著高于对照组(P<0.05),其他生理参数测定值不同程度地低于对照处理,此时胡椒根尖开始褐变并坏死,而地上的植株部分没有受害症状,叶片仍呈深绿色。涝渍胁迫3 d,胡椒扦插苗的可溶性蛋白、脯氨酸和总叶绿素含量有小幅增加,但与对照组相比差异不显著(P>0.05)。SOD、POD活性明显上升,并显著高于对照组,叶绿素b含量虽有所降低,但仍显著高于对照组(P<0.05)。超氧阴离子产生速率、过氧化氢、丙二醛含量明显下降,但仍高于对照组,而超氧阴离子产生速率和丙二醛含量与对照组相比差异不显著(P>0.05),其他生理参数测定值不同程度地低于对照处理。此时,胡椒扦插苗的少部分根系已腐烂,少量的叶片褪绿变黄,无明显的萎蔫现象。涝渍胁迫6 d,胡椒扦插苗的SOD、POD、CAT、APX活性、可溶性蛋白和可溶性糖含量、叶绿素a/b和类胡萝卜素/总叶绿素比值以及根系活力不同程度地下降,并显著低于对照,而超氧阴离子产生速率、脯氨酸含量、叶绿素a和b含量、总叶绿素和类胡萝卜素含量、过氧化氢和丙二醛含量均有不同程度地上升,并显著高于对照组(P<0.05)。此时,胡椒扦插苗的绝大部分或全部根系已腐烂,大部分叶片或几乎全部叶片出现枯萎、变黄、脱落,最终植株死亡。研究结果表明,胡椒扦插苗对涝渍胁迫敏感,易受涝渍危害。试验结果初步揭示了胡椒怕涝渍的生理响应机制。

即热型预制黑椒鸡柳加工过程中挥发性风味演化研究

目的探究即热型预制黑椒鸡柳在加工过程中挥发性风味的动态演化过程。方法利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)检测标准化加工条件下预制鸡柳在不同加工阶段样品中挥发性化合物的差异性变化。结果GC-IMS定性结果表明:在预制加工的4个关键环节样品中共检测出97种主要挥发性风味化合物。归一化处理结果表明预制鸡柳中主要香气贡献物质为醇类、酮类、醛类、酯类、烯类、酸类化合物,其相对含量占总体挥发性风味化合物含量的85.62%,且在加工的不同阶段其挥发性化合物有显著变化差异。结论GC-IMS技术有效区分出了预制鸡柳在不同加工阶段挥发性风味物质的差异性,全面揭示了挥发性风味物质的动态演化过程,对即热型预制鸡柳加工中挥发性风味控制提供了理论依据。

以外种皮珠孔组织为外植体的胡椒体细胞胚再生研究

胡椒是世界知名香料作物,素有“香料之王”的美誉。建立胡椒组培再生技术,对于提升种苗繁育效率,支撑产业快速发展具有重要的应用价值。本研究以我国胡椒主栽品种热引1号(Piper nigrum c.v.Reyin-1)为材料,系统研究外植体灭菌、愈伤诱导、体细胞胚分化等关键环节对体细胞再生的影响,并建立胡椒体细胞再生和组培苗繁育技术。结果表明:以成熟的种子为材料,首先用75%酒精表面灭菌45 s,去除果皮后再用75%酒精对种子灭菌45 s后,0.1%氯化汞浸泡灭菌6~10 min,获得无菌种子。无菌的胡椒种子在黑暗条件下萌发2周后获得脱落的外种皮作为胡椒组培体系的外植体。在黑暗条件下,以胡椒外种皮为外植体诱导愈伤及分化培养,培养2个月后发现珠孔部位可诱导出愈伤组织,培养基MS+1.5%蔗糖+0.80 mg/L 2,4-D+1.200 mg/L KT为最佳的愈伤组织诱导和胚性愈伤分化培养基,愈伤组织诱导率为88.14%,胚性愈伤分化率约为58.18%;将愈伤组织接种在体胚诱导培养基上,培养3个月后发现培养基MS+1.5%蔗糖+0.40 mg/L 2,4-D+0.600 mg/L KT为最佳的体胚诱导培养基,体胚诱导率为13.33%;将幼苗接种在生根培养基上,培养基1/2MS+1.5%蔗糖+0.25%活性炭为最佳生根壮苗培养基,培养2个月后获得胡椒组培苗。综上所述,本研究提出了利用酒精和氯化汞组合的外植体灭菌方法,明确了胡椒的外种皮珠孔组织是高效适宜的组织培养外植体;进一步分析了愈伤诱导、体胚分化、生根培养等体细胞胚胎发生关键过程中的培养基组合及培养条件。研究结果为胡椒高通量组培苗繁育和转基因育种技术研发奠定基础。

基于模糊数学感官评价法优化黑椒酱配方

为丰富复合调味料的种类,提高黑胡椒的附加值,以黑胡椒、乙酰化双淀粉己二酸酯、焦糖色以及黄原胶为主要原料,在单因素试验的基础上利用模糊数学模型,结合正交试验优化黑椒酱配方。结果表明,黑椒酱的最佳配方为:乙酰化双淀粉己二酸酯添加量3%,焦糖色添加量0.6%,黑胡椒添加量2.5%,黄原胶添加量0.20%,其中对黑椒酱的感官评分影响最大的是乙酰化双淀粉己二酸酯,其次是黑胡椒和黄原胶,最小的是焦糖色。此条件下生产的黑椒酱色泽为棕褐色,口感醇香浓郁,咸甜适宜,流动性良好,有饱满的黑椒香气,综合评分为84.94分。该研究可为黑椒酱的生产提供一定的理论依据。

黑胡椒对烤草鱼中杂环胺含量和品质的影响

为研究黑胡椒对日常烤制草鱼中杂环胺含量及食用品质的影响,试验在草鱼烤制前首先添加不同浓度的黑胡椒(0.50%、1.00%、1.50%)进行腌制,然后测定烤制后草鱼肉的品质指标和杂环胺含量的变化。结果表明,黑胡椒对8-MeIQx、4,8-Di MeIQx、Harman均有显著的抑制效果(P<0.05),抑制率最高可达46.91%、47.69%和28.97%,但杂环胺抑制效果与黑胡椒的浓度相关性不显著(P>0.05)。此外,添加黑胡椒对草鱼肉的水分含量、质构特性和表面色差均有一定影响,其中TBARS值随着黑胡椒添加量的增加而显著减小(P<0.05),蛋白质羰基含量先降低(P<0.05)再升高,而且蛋白质羰基含量、TBARS值与8-MeIQx、4,8-Di MeIQx的形成存在显著的正相关关系。该研究为日常烤制草鱼过程中如何降低杂环胺的生成、提高食用品质提供了理论依据。

基于模糊数学评价的黑蒜鸡油菌香辣酱制备及其抗氧化性能的研究

以黑蒜、鸡油菌和小米椒为主要原料,研究制备黑蒜鸡油菌香辣酱。以模糊数学评价计算的感官评分为标准,采用单因素、正交试验和响应面法优化制备工艺。当黑蒜20 g时,最佳制备工艺为鸡油菌14.80 g、小米椒3.21 g、植物油6.36 g、食用盐3.18 g、白糖1.06 g、淀粉2.12 g、葱姜蒜各1.06 g,感官评分为88.49分。当黑蒜鸡油菌酱体积浓度达到1 m L/m L时,对DPPH·自由基、羟自由基·OH和超氧离子O2-·的清除率分别达到93%,73%和50%,还原能力也达到最大,说明具有良好的抗氧化性。理化及微生物指标检测结果均符合国家相关标准。制备的黑蒜鸡油菌酱香味醇厚,小米椒的辣味明显,光泽鲜艳,酱体粘稠适中。研究为黑蒜鸡油菌香辣酱的发展提供数据参考。

胡椒园间作槟榔优势及适宜种植密度研究

为探明胡椒园间作槟榔的优势,并筛选出适宜种植密度,对比了单作与间作以及不同间作种植密度之间的产量及纯收入.结果表明,胡椒园间作槟榔具有明显产量优势,平均间作优势达2 466 kg/hm2,土地利用率平均提高78％;间作体系优势主要来自胡椒;间作体系中槟榔密度对间作优势具有显著影响;常规种植密度胡椒园间作槟榔以833～1 000株/hm2为宜,其中槟榔密度为833株/hm2时效益最高.

胡椒园间作槟榔对胡椒产量及养分利用的影响

胡椒园间作槟榔是海南胡椒间作体系中应用较广的一种模式,为探明其间作优势来源,以海南胡椒优势种植区4个试验点的胡椒单作与胡椒/槟榔模式为研究对象,调查了2009~2011年各点胡椒产量与养分投入状况,测定2011年土壤养分与胡椒植株叶片养分含量,从而对比了间作模式与胡椒单作模式下胡椒产量、土壤养分状况、肥料产量贡献率和胡椒叶片养分含量的差异。结果表明：在各试验点不同产量水平下,同一地点间作模式的胡椒产量均极显著高于单作。间作模式土壤氮、磷、钾全量含量略低于单作,但未达到显著水平;间作模式土壤速效磷和速效钾含量高于单作,且速效磷差异达到显著水平。在养分投入相同的条件下,间作模式氮、磷、钾肥料偏生产力均极显著高于单作。间作模式下胡椒叶片磷、钾养分含量周年大于单作。上述结果表明胡椒/槟榔间作提高了土壤中速效养分的含量,促进了胡椒对磷、钾等养分的吸收,从而提高了其肥料利用效率,并最终提高胡椒产量。胡椒/槟榔的间作优势可能与二者地下部互作有关。