[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different conce...[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.展开更多
A total of 398 chili pepper germplasms were used as test materials and genetic diversity and correlation analysis were performed on 17 botanical traits. The results of diversity analysis showed that the diversity inde...A total of 398 chili pepper germplasms were used as test materials and genetic diversity and correlation analysis were performed on 17 botanical traits. The results of diversity analysis showed that the diversity indexes of the 17 botanical traits ranged from 0.15 to 5.97 with the average value of 4.12. The data distributions of 11 quantitative traits were more dispersed than qualitative traits. The average value of eoefficient of variation was 36.90% and the variation ranges were one to six times larger than the average value. The results of correlation analysis showed that plant height had significantly positive correlations with plant breadth, leaf length, leaf width, petiole length, the frrst flower node and carpopodium length. The In＇st flower node was significantly negatively correlated with fruit length, fruit width, flesh thickness and weight per fruit and signifieantly positively correlated with plant height and plant breadth. The flesh thickness was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width and carpopodium length. The weight per fruit was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width, carpopodium length and flesh thickness. Materials with low first flower node, moderate plant height and width and large fruit should be selected for the breeding of early-maturing and high-yield chili pepper varieties. The genetic distances between chili pepper traits were calculated based on the genotypic values of the 11 quantitative traits. The genetic distances between different traits ranged from 14.26 to 32.99. The 11 quantitative traits were divided into seven groups when the rescaled distance was ten, which further clarified the relationships between different traits. The research results laid a solid foundation for the new variety breeding of chili pepper.展开更多
Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additi...Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.展开更多
Deep Learning has been utilized in computer vision for object detection for almost a decade.Real-time object detection for robotic inspection and harvesting has gained interest during this time as a possible technique...Deep Learning has been utilized in computer vision for object detection for almost a decade.Real-time object detection for robotic inspection and harvesting has gained interest during this time as a possible technique for highqualitymachine assistance during agriculture applications.We utilize RGB and thermal images of chili peppers in an environment of various amounts of debris,pepper overlapping,and ambient lighting,train this dataset,and compare object detection methods.Results are presented from the real-time and less than real-time object detection models.Two advanced deep learning algorithms,Mask-Regional Convolutional Neural Networks(Mask-RCNN)and You Only Look Once version 3(YOLOv3)are compared in terms of object detection accuracy and computational costs.When utilizing the YOLOv3 architecture,an overall training mean average precision(mAP)value of 1.0 is achieved.Most testing images from this model score within a range from 97 to 100%confidence levels in natural environment.It is shown that the YOLOv3 algorithm has superior capabilities to the Mask-RCNNwith over 10 times the computational speed on the chili dataset.However,some of the RGB test images resulted in lowclassification scoreswhen heavy debris is present in the image.A significant improvement in the real-time classification scores was observed when the thermal images were used,especially with heavy debris present.We found and report improved prediction scores with a thermal imagery dataset where YOLOv3 struggled on the RGB images.It was shown that mapping temperature differences between the pepper and plant/debris can provide significant features for object detection in real-time and can help improve accuracy of predictionswith heavy debris,variant ambient lighting,and overlapping of peppers.In addition,successful thermal imaging for real-time robotic harvesting could allow the harvesting period to become more efficient and open up harvesting opportunity in low light situations.展开更多
为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然...为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。展开更多
Background:Benign prostatic hyperplasia(BPH)is a common condition in middle-aged and elderly men.Enlargement of the prostate causes lower urinary tract symptoms.Capsaicin is a phytochemical extracted from chili pepper...Background:Benign prostatic hyperplasia(BPH)is a common condition in middle-aged and elderly men.Enlargement of the prostate causes lower urinary tract symptoms.Capsaicin is a phytochemical extracted from chili peppers and exerts many pharmacological actions,such as anti-tumor and anti-inflammatory effects.Methods:Our study investigated the effect of capsaicin in vitro and in a mouse model in vivo.A prostatic stromal myofibroblast cell line(WPMY-1)was co-incubated with testosterone(1µM)and different concentrations of capsaicin(10–100µM)for 24 and 48 h.Capsaicin(10–100µM)significantly inhibited testosterone-treated WPMY-1 cell growth at 48 h by MTT assay.The testosterone propionate(7.5 mg/kg)-induced BPH mouse model was used to examine the anti-proliferative effect of capsaicin.Treatment with capsaicin(10 mg/kg)for 14 days significantly attenuated prostatic hyperplasia.Finasteride was used as a positive control.Results:Capsaicin significantly decreased prostate weight and prostate index(prostate/body weight ratio)in BPH mice.The expression of 5α-reductase type II,androgen receptor(AR)and prostate specific antigen(PSA)protein expression and PSA serum were all significantly reduced in capsaicin-treated BPH mice.In addition,capsaicin also activated transient receptor potential vanilloid 1 mediated apoptosis and autophagy in BPH mice.Conclusion:These results demonstrate multiple positive effects of capsaicin in controlling prostate growth and suggest its therapeutic potential in the treatment of BPH.展开更多
基金Supported by General Project of Natural Science Foundation of Hunan Province (2022JJ30312)Enterprise Science and Technology Innovation Team Construction Project of Loudi Science and Technology Innovation Program in 2022.
文摘[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.
基金Supported by the Fundamental Scientific Research Funds for Chinese Academy of Tropical Agricultural Sciences(1630032015003)
文摘A total of 398 chili pepper germplasms were used as test materials and genetic diversity and correlation analysis were performed on 17 botanical traits. The results of diversity analysis showed that the diversity indexes of the 17 botanical traits ranged from 0.15 to 5.97 with the average value of 4.12. The data distributions of 11 quantitative traits were more dispersed than qualitative traits. The average value of eoefficient of variation was 36.90% and the variation ranges were one to six times larger than the average value. The results of correlation analysis showed that plant height had significantly positive correlations with plant breadth, leaf length, leaf width, petiole length, the frrst flower node and carpopodium length. The In＇st flower node was significantly negatively correlated with fruit length, fruit width, flesh thickness and weight per fruit and signifieantly positively correlated with plant height and plant breadth. The flesh thickness was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width and carpopodium length. The weight per fruit was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width, carpopodium length and flesh thickness. Materials with low first flower node, moderate plant height and width and large fruit should be selected for the breeding of early-maturing and high-yield chili pepper varieties. The genetic distances between chili pepper traits were calculated based on the genotypic values of the 11 quantitative traits. The genetic distances between different traits ranged from 14.26 to 32.99. The 11 quantitative traits were divided into seven groups when the rescaled distance was ten, which further clarified the relationships between different traits. The research results laid a solid foundation for the new variety breeding of chili pepper.
文摘Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.
文摘Deep Learning has been utilized in computer vision for object detection for almost a decade.Real-time object detection for robotic inspection and harvesting has gained interest during this time as a possible technique for highqualitymachine assistance during agriculture applications.We utilize RGB and thermal images of chili peppers in an environment of various amounts of debris,pepper overlapping,and ambient lighting,train this dataset,and compare object detection methods.Results are presented from the real-time and less than real-time object detection models.Two advanced deep learning algorithms,Mask-Regional Convolutional Neural Networks(Mask-RCNN)and You Only Look Once version 3(YOLOv3)are compared in terms of object detection accuracy and computational costs.When utilizing the YOLOv3 architecture,an overall training mean average precision(mAP)value of 1.0 is achieved.Most testing images from this model score within a range from 97 to 100%confidence levels in natural environment.It is shown that the YOLOv3 algorithm has superior capabilities to the Mask-RCNNwith over 10 times the computational speed on the chili dataset.However,some of the RGB test images resulted in lowclassification scoreswhen heavy debris is present in the image.A significant improvement in the real-time classification scores was observed when the thermal images were used,especially with heavy debris present.We found and report improved prediction scores with a thermal imagery dataset where YOLOv3 struggled on the RGB images.It was shown that mapping temperature differences between the pepper and plant/debris can provide significant features for object detection in real-time and can help improve accuracy of predictionswith heavy debris,variant ambient lighting,and overlapping of peppers.In addition,successful thermal imaging for real-time robotic harvesting could allow the harvesting period to become more efficient and open up harvesting opportunity in low light situations.
文摘为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。
基金Yichun University Local Development Research Center(Grant No.DF2019002)the PhD Research Foundation of Yichun University(Grant No.211-3360118006)the Animal Care and Ethics Committee of Yichun University(Approval No.2022026).
文摘Background:Benign prostatic hyperplasia(BPH)is a common condition in middle-aged and elderly men.Enlargement of the prostate causes lower urinary tract symptoms.Capsaicin is a phytochemical extracted from chili peppers and exerts many pharmacological actions,such as anti-tumor and anti-inflammatory effects.Methods:Our study investigated the effect of capsaicin in vitro and in a mouse model in vivo.A prostatic stromal myofibroblast cell line(WPMY-1)was co-incubated with testosterone(1µM)and different concentrations of capsaicin(10–100µM)for 24 and 48 h.Capsaicin(10–100µM)significantly inhibited testosterone-treated WPMY-1 cell growth at 48 h by MTT assay.The testosterone propionate(7.5 mg/kg)-induced BPH mouse model was used to examine the anti-proliferative effect of capsaicin.Treatment with capsaicin(10 mg/kg)for 14 days significantly attenuated prostatic hyperplasia.Finasteride was used as a positive control.Results:Capsaicin significantly decreased prostate weight and prostate index(prostate/body weight ratio)in BPH mice.The expression of 5α-reductase type II,androgen receptor(AR)and prostate specific antigen(PSA)protein expression and PSA serum were all significantly reduced in capsaicin-treated BPH mice.In addition,capsaicin also activated transient receptor potential vanilloid 1 mediated apoptosis and autophagy in BPH mice.Conclusion:These results demonstrate multiple positive effects of capsaicin in controlling prostate growth and suggest its therapeutic potential in the treatment of BPH.
