Effects of Huangzhou Radish Powder on the Quality of Silver Carp Surimi Products

[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.

Study on Nutrients and Texture of Pickled Huangzhou Radish

[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.

Development of Specific SSR Molecular Marker of "Huangzhou Radish" Based on Purity Identification

As an excellent local crop variety of Huanggang,"Huangzhou radish" has been widely promoted and its market influence is increasing day by day.Recently,the purity of "Huangzhou radish" has declined deeply,so it is urgent to improve and strengthen the purity and viability of "Huangzhou radish" including bad phenomena such as degeneration of varieties after self-pollination.At present,there was no SSR molecular marker can be used for genetic diversity identification of "Huangzhou radish".SSR molecular marker can provide a favorable tool to study "Huangzhou radish".In this study,"Xiakang","Hongbao"and "Huangzhou radish" were used as experimental materials,100 SSR primers were screened,and 25 pairs of SSR primers were selected.Finally,two pairs of primers were selected for identification of the purity of "Huangzhou radish" by non-denatured polyacrylamide gel electrophoresis (PAGE).The results showed that R-102 and R-112 primer pairs could amplify the special bands for "Huangzhou radish" from above three kinds of radishes.These two pairs of primers could be developed as SSR markers to identify the specificity and purity of "Huangzhou radish".Furthermore,this study provides convenient conditions for promoting the economic and social value of "Huangzhou radish".

黄州萝卜优化施肥及保鲜技术研究

为通过优化施肥进一步提高黄州萝卜产量,增加种植效益,设置不施肥处理、优化施肥(每667m^(2)施150 kg有机肥+20 kg三元复合肥)处理和常规施肥(每667 m^(2)施40 kg三元复合肥)3个处理,探究不同施肥处理对黄州萝卜植株性状、产量和效益等方面的影响。同时,为了延长黄州萝卜保鲜期,开展了采后保鲜试验,设计2个处理,分别为3℃低温贮藏保鲜和常规贮藏对照,比较分析贮藏萝卜的品质指标。结果表明:优化施肥处理的黄州萝卜长势好,667 m^(2)产量最高,达到2909.8 kg,667 m^(2)综合效益最优,达到4941.6元,较常规施肥每667 m^(2)增产10.1%,增收457.2元。3℃低温贮藏条件下黄州萝卜品质较好,粗纤维含量、可溶性糖含量、水分含量分别为0.9%、2.9%、91.0%,贮藏效果较好。

超声波辅助提取黄州萝卜多酚的工艺优化研究

本试验以黄州萝卜粉为原料,研究超声波辅助提取黄州萝卜多酚的条件,选取乙醇体积分数、料液比、超声功率、超声时间四个变量进行单因素试验,结合响应面法确定黄州萝卜多酚的最佳提取条件,并通过测定总还原能力和DPPH自由基清除能力评价其抗氧化活性。结果表明:黄州萝卜多酚的最佳提取条件为乙醇体积分数75%,料液比1∶40 g/mL,超声功率360 W,超声时间15 min,在此条件下,黄州萝卜多酚提取率达5.72±0.02 mg/g;当黄州萝卜多酚质量浓度为1.0 mg/mL时,其总抗氧化能力和DPPH清除率分别为0.678和37.9%,具有较好的抗氧化活性,该研究结果为黄州萝卜中多酚的提取和生物活性的进一步研究提供了理论参考。

黄州萝卜地理标志产品开发战略研究

通过实地考察,走访专家、技术人员和农民,结合查阅文献资料,了解黄州萝卜的形态、品质、气候和人文特征,分析了黄州萝卜地理标志产品的产业发展现状、产业发展制约因素和产品市场前景,提出了一系列产业发展对策。

生物有机肥对黄州萝卜主要经济性状和效益的影响

为了验证生物有机肥对蔬菜作物生长的促进作用与增产效应,以黄州萝卜为试验材料,探究不同生物有机肥对黄州萝卜产量及品质等方面的影响,设置3个施肥处理:每667 m^(2)分别施用200 kg生物有机肥+20 kg三元复合肥;200 kg灭活生物有机肥+20 kg三元复合肥;常规施肥(每667 m^(2)施200 kg饼肥+20 kg三元复合肥)以及空白对照。结果表明:每667 m^(2)施200 kg生物有机肥+20 kg三元复合肥处理的萝卜667 m^(2)产量最高,为2921.5 kg;在品质方面,萝卜含粗纤维7 g/kg,可溶性糖42 g/kg,水分92.6%;综合667 m^(2)效益最优,达到4567.3元,产投比最高,为3.5。

黄州萝卜早花特性调查及应对措施研究

黄州萝卜是湖北省黄冈市特产蔬菜之一,国家地理标志保护产品。早花是黄州萝卜栽培缺陷之一,导致其无法满足常年种植要求。本实验以黄州萝卜为研究对象,结合田间调查及开花相关基因表达量检测方法分析黄州萝卜早花抽薹特性及其形成原因。研究结果表明黄州萝卜在低温条件下栽培易提前开花并导致肉质根不能膨大,初步推测FT、FR1、SVPX、CO、SCARS这五类基因可能对黄州萝卜抽薹开花过程有促进作用,而FLC和AP1XM(RsAP1XM和RsAP1XM2)两类基因可能对黄州萝卜抽薹有抑制作用。本研究为提升黄州萝卜抽薹特性提供栽培指导和基因改良建议。

EMS诱变获得黄州萝卜雄性不育材料

以黄州萝卜为试材,采用对不同浓度EMS(0、0.2%、0.4%、0.6%、0.8%、1.0%、2.0%(V/V))浸种对萝卜种子处理的方法,研究了EMS对黄州萝卜的诱变效应。以期为黄州萝卜不育材料的获得及萝卜雄性不育系选育与利用奠定良好基础。结果表明:随着EMS浓度的增加(从0.2%增加到2.0%),黄州萝卜种子萌发与根生长受到抑制,表明EMS对黄州萝卜种子萌发及后期根的生长具有抑制作用。根据50%致死浓度的选择标准,黄州萝卜适宜的EMS浓度为0.4%~0.8%。最终以0.5%EMS处理黄州萝卜种子。与对照相比较,处理组除表现主根增粗外,在黄州萝卜诱变群体中发现其雄性不育且均为100%不育。花药形态学观察与切片结果显示花药明显褶皱,卷曲及褐化,最终于花粉四分体时期药室壁结构崩解所致花粉败育。萝卜雄性不育分子标记ORF138-F/R检测结果也证实在黄州萝卜雄性败育材料中能扩增到相应大小条带,而在对应保持系中始终未扩增出条带。

‘黄州萝卜’不同发育时期肉质根比较分析

‘黄州萝卜’是湖北省黄冈市的特产蔬菜,栽培历史悠久。本研究从形态学、细胞学及分子生物学等角度揭示萝卜肉质根生长变化特点,为优化‘黄州萝卜’采收及栽培技术提供依据。研究结果发现:(1)‘黄州萝卜’肉质根膨大时根颈横切面的大部分被皮层占据,进而中柱继续分裂,次生导管数目随之增多,呈放射状分布且长度不等。中柱最外围是韧皮部,木质部被其包围。(2)施加较高复合肥浓度促进肉质根可溶性糖含量积累,但在肉质根可溶性蛋白、维生素C含量积累上并无差异。本研究发现了‘黄州萝卜’肉质根膨大过程中细胞形态变化且揭示了‘黄州萝卜’成熟期中对蓄水剂交联性丙烯酰胺(cross linked polyacrylamide,CLP)的生理响应,为提升和优化‘黄州萝卜’采收时期及优质栽培技术提供理论依据。