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
Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamin...Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamination is uncertain. Salmonella Typhimurium ATCC 14028 was used in this study to artificially inoculate green chile peppers. Green chile peppers were weighed and artificially contaminated by applying the calculated inoculation volumes of 4 o,L per g of pepper. No presumptive salmonellae were found on any of the peppers prior to inoculation with S. Typhimurium. Twenty inoculated chiles were transferred to a custom built lab-scale roaster and then flame roasted for five minutes until they were blistered on the surface, as is commonly at New Mexico supermarkets. The surface temperature of representative chiles was measured with an infrared thermometer. Flame roasting of green chile peppers is effective in reducing bacterial contaminants on fresh green chile peppers. Based on the TSAYE counts where inoculated chile peppers had a mean plate count of 7.21 and the roasted chile peppers 2.71 and 2.75, a 4.5 log reduction was seen. Results reveal the effectiveness of flame roasting on the microbiological safety and quality of roasted green chile peppers.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
[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria n...[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.展开更多
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
Using the discrete element method to investigate the behavior of particles is a crucial strategy in the research and development of novel equipment.Green pepper(Zanthoxylum armatum)is a globally renewable plant-derive...Using the discrete element method to investigate the behavior of particles is a crucial strategy in the research and development of novel equipment.Green pepper(Zanthoxylum armatum)is a globally renewable plant-derived medicinal and food homologous commodity with a wide range of uses and great demand,but the mechanical properties needed to develop its processing equipment are scarce.Thus,this case study aimed to systematically explore the necessary input parameters to model green pepper,and to provide new insights for the guidance of future industrial applications worldwide.On the basis of the experimental measured physical properties,the contact properties of green pepper on zinc-coated steel were first calibrated and then used to determine the contact properties between particles.The differences between the experimental and simulation results were analyzed for selection and verification of the contact properties accurately.Difference analysis confirmed that the co-efficient of restitution,coefficient of static friction and coefficient of rolling friction for contact between the particle and zinc-coated steel have values of 0.392,0.650,and 0.168,and those coefficients for particle-to-particle contact have values of 0.199,0.710,and 0.184,respectively.Discoveries in this work may contribute to the research and development of production equipment for green pepper.展开更多
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Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamination is uncertain. Salmonella Typhimurium ATCC 14028 was used in this study to artificially inoculate green chile peppers. Green chile peppers were weighed and artificially contaminated by applying the calculated inoculation volumes of 4 o,L per g of pepper. No presumptive salmonellae were found on any of the peppers prior to inoculation with S. Typhimurium. Twenty inoculated chiles were transferred to a custom built lab-scale roaster and then flame roasted for five minutes until they were blistered on the surface, as is commonly at New Mexico supermarkets. The surface temperature of representative chiles was measured with an infrared thermometer. Flame roasting of green chile peppers is effective in reducing bacterial contaminants on fresh green chile peppers. Based on the TSAYE counts where inoculated chile peppers had a mean plate count of 7.21 and the roasted chile peppers 2.71 and 2.75, a 4.5 log reduction was seen. Results reveal the effectiveness of flame roasting on the microbiological safety and quality of roasted green chile peppers.
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.
基金Supported by National Science&Technology Pillar Program during the Eleventh Five-year Plan Period(2009BADB91309-6)Construction of Massive Vegetable Industry(CARS-25-E-01)Special Fund of Beijing Academy of Agriculture and Forestry for Innovation of Sciences and Technology(KJCX201102004)~~
文摘[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.
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supported by the Special Fund for Basic Scientific Research in Central Universities(SWU019015)the Chongqing Technology Innovation and Application Development Special Key Project(cstc2019jscx-gksbX0109),China.
文摘Using the discrete element method to investigate the behavior of particles is a crucial strategy in the research and development of novel equipment.Green pepper(Zanthoxylum armatum)is a globally renewable plant-derived medicinal and food homologous commodity with a wide range of uses and great demand,but the mechanical properties needed to develop its processing equipment are scarce.Thus,this case study aimed to systematically explore the necessary input parameters to model green pepper,and to provide new insights for the guidance of future industrial applications worldwide.On the basis of the experimental measured physical properties,the contact properties of green pepper on zinc-coated steel were first calibrated and then used to determine the contact properties between particles.The differences between the experimental and simulation results were analyzed for selection and verification of the contact properties accurately.Difference analysis confirmed that the co-efficient of restitution,coefficient of static friction and coefficient of rolling friction for contact between the particle and zinc-coated steel have values of 0.392,0.650,and 0.168,and those coefficients for particle-to-particle contact have values of 0.199,0.710,and 0.184,respectively.Discoveries in this work may contribute to the research and development of production equipment for green pepper.
