The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria...The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13-3.14.Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature.Bacteria isolated includes E.colI(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature.Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration temperature.Fungal isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration temperature.Temperature and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.展开更多
The crop water stress index(CWSI)is a complex instrument to effectively monitor the degree of water stress of crops and provides guidance for timely irrigation.In an experiment utilizing the CWSI with off-season green...The crop water stress index(CWSI)is a complex instrument to effectively monitor the degree of water stress of crops and provides guidance for timely irrigation.In an experiment utilizing the CWSI with off-season green peppers planted in barrels in a greenhouse in Liaoning Province,Northeast China,this study monitors the sub-indexes--such as canopy temperature,environmental factors and yield--determines the changing law of each constituent,achieves an empirical model as well as a baseline formula for the canopy temperature of the peppers with a sufficient water supply,and verifies the rationality of the formula with corresponding experimental data.The results obtained by using the CWSI show that the optimal time to determine the water deficit for off-season green peppers is at noon,by measuring the diurnal variation in the peppers with different water supplies.There is a nonlinear relationship between the yield and the average CWSI at the prime fruit-bearing period;moreover,the optimal time to supply water for off-season green peppers comes when the average water stress index ranges between 0.2 and 0.4 during the prime fruiting stage,thereby ensuring a high yield.展开更多
The effects of treatment of chlorine dioxide (C1Oz) gas on postharvest physiology and preservation quality of green bell peppers were studied. Green bell peppers were collected in bags and treated with 0, 5, 10, 20,...The effects of treatment of chlorine dioxide (C1Oz) gas on postharvest physiology and preservation quality of green bell peppers were studied. Green bell peppers were collected in bags and treated with 0, 5, 10, 20, and 50 mg L^-1 ClO2 gas at 10±0.5℃ for over 40 d, and the changes in postharvest physiology and preservation quality of the peppers were evaluated during the storage. The inhibition of rot of the peppers was observed for all the tested ClO2 gas treatments. The rot rates of the treated samples were 50% lesser than those of the control after day 40 of storage. The highest inhibitory effect was obtained after 50 mg L^-1 ClO2 gas treatment, where the peppers did not decay until day 30 and showed only one-fourth of the rot rate of the control at day 40 of storage. The respiratory activity of the peppers was significantly (P〈0.05) inhibited by 20 and 50 mg L^-1 ClO2 treatments, whereas no significant effects on respiratory activity were observed with 5 and 10 mg L^-1 ClO2 treatments (P〉0.05). Except for 50 mg L^-1 ClO2, malondialdenyde (MDA) contents in the peppers treated with 5, 10, or 20 mg L^-1 ClO2 were not significantly (P〉0.05) different from those in the control. Degradation of chlorophyll in the peppers was delayed by 5 mg L-1ClO2, but promoted by 10, 20, or 50 mg L^-1 ClO2. The vitamin C content, titratable acidity, and total soluble solids of the peppers treated by all the tested ClO2 gas did not significantly change during the storage. The results suggested that ClO2 gas treatment effectively delayed the postharvest physiological transformation of green peppers, inhibited decay and respiration, maintained some nutritional and sensory quality, and retarded MDA accumulation.展开更多
Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/le...Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.展开更多
采用感官时间-强度法和高效液相色谱法对川渝地区7种青花椒原料的椒麻感官特征以及主要麻味物质组成及含量进行测定,并通过偏最小二乘回归(partial least squares regression,PLSR)对麻味物质组成含量及感官特性进行关联性分析。结果表...采用感官时间-强度法和高效液相色谱法对川渝地区7种青花椒原料的椒麻感官特征以及主要麻味物质组成及含量进行测定,并通过偏最小二乘回归(partial least squares regression,PLSR)对麻味物质组成含量及感官特性进行关联性分析。结果表明:青花椒的麻感具有先快速上升后缓慢下降的特征,100 s左右达到最大麻感强度。不同样品之间酰胺含量差异较大,含量分布范围为5505.77~8639.30 mg/100 g。PLSR结果表明青花椒麻感特性与酰胺物质组成关联密切,最大感官强度、持续时间(T_(tot))、曲线下面积与羟基-α-山椒素呈强正相关性,T_(tot)与羟基-ε-山椒素和羟基-β-山椒素呈强正相关性。不同产地青花椒在麻感特性和酰胺组成上存在差异,羟基-α-山椒素和花椒油素是不同青花椒样品麻感特性差异的关键物质。本研究旨在为后期川渝地区青花椒麻感品质评价提供基础数据参考和科学依据。展开更多
文摘The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13-3.14.Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature.Bacteria isolated includes E.colI(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature.Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration temperature.Fungal isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration temperature.Temperature and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.
基金The authors express appreciation for the financial support granted by the Education Department of Liaoning Province,China(Project No.L2012239)and the Ministry of Agriculture,China(Project No.201303125)We also thank Dr.Wang Yingkuan for his valuable suggestions for improving this paper and Dr.Cheryl Rutledge(Florida,USA)for her English editorial assistance.
文摘The crop water stress index(CWSI)is a complex instrument to effectively monitor the degree of water stress of crops and provides guidance for timely irrigation.In an experiment utilizing the CWSI with off-season green peppers planted in barrels in a greenhouse in Liaoning Province,Northeast China,this study monitors the sub-indexes--such as canopy temperature,environmental factors and yield--determines the changing law of each constituent,achieves an empirical model as well as a baseline formula for the canopy temperature of the peppers with a sufficient water supply,and verifies the rationality of the formula with corresponding experimental data.The results obtained by using the CWSI show that the optimal time to determine the water deficit for off-season green peppers is at noon,by measuring the diurnal variation in the peppers with different water supplies.There is a nonlinear relationship between the yield and the average CWSI at the prime fruit-bearing period;moreover,the optimal time to supply water for off-season green peppers comes when the average water stress index ranges between 0.2 and 0.4 during the prime fruiting stage,thereby ensuring a high yield.
文摘The effects of treatment of chlorine dioxide (C1Oz) gas on postharvest physiology and preservation quality of green bell peppers were studied. Green bell peppers were collected in bags and treated with 0, 5, 10, 20, and 50 mg L^-1 ClO2 gas at 10±0.5℃ for over 40 d, and the changes in postharvest physiology and preservation quality of the peppers were evaluated during the storage. The inhibition of rot of the peppers was observed for all the tested ClO2 gas treatments. The rot rates of the treated samples were 50% lesser than those of the control after day 40 of storage. The highest inhibitory effect was obtained after 50 mg L^-1 ClO2 gas treatment, where the peppers did not decay until day 30 and showed only one-fourth of the rot rate of the control at day 40 of storage. The respiratory activity of the peppers was significantly (P〈0.05) inhibited by 20 and 50 mg L^-1 ClO2 treatments, whereas no significant effects on respiratory activity were observed with 5 and 10 mg L^-1 ClO2 treatments (P〉0.05). Except for 50 mg L^-1 ClO2, malondialdenyde (MDA) contents in the peppers treated with 5, 10, or 20 mg L^-1 ClO2 were not significantly (P〉0.05) different from those in the control. Degradation of chlorophyll in the peppers was delayed by 5 mg L-1ClO2, but promoted by 10, 20, or 50 mg L^-1 ClO2. The vitamin C content, titratable acidity, and total soluble solids of the peppers treated by all the tested ClO2 gas did not significantly change during the storage. The results suggested that ClO2 gas treatment effectively delayed the postharvest physiological transformation of green peppers, inhibited decay and respiration, maintained some nutritional and sensory quality, and retarded MDA accumulation.
文摘Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.