In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant cur...In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant curves and invarianttori are obtained,Finally the stability of these in variant manifolds is also discussed.展开更多
In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant cur...In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant curves and invarianttori are obtained,Finally the stability of these in variant manifolds is also discussed.展开更多
[Objectives]To investigate the effects and mechanism of fruit immersion treatment with salicylic acid(SA),calcium chloride(CaCl_(2))solutions at different concentrations or their combinations on post-harvest preservat...[Objectives]To investigate the effects and mechanism of fruit immersion treatment with salicylic acid(SA),calcium chloride(CaCl_(2))solutions at different concentrations or their combinations on post-harvest preservation of Gonggan Mandarin(Citrus reticulata)fruit.[Methods]13 experiments(2 storage temperatures,3 control treatments,3 concentrations of SA solution,4 concentrations of CaCl_(2) solution and 3 combinations of SA+CaCl_(2) solution for fruit immersion treatment)were conducted for 90 d.Gonggan fruit weight loss rate,rotting rate,disease index,disease type,soluble solids and organic acids content,and the differences in the activity of six enzymes(APX,PPO,CHI,CAT,SOD,PAL)related to fruit disease resistance were detected regularly.[Results]With the increase of storage days,the weight loss rate,rotting rate and disease index increased,the content of soluble solids and organic acids decreased,the activity of APX,PPO,CHI and SOD increased,and the activity of CAT and PAL decreased.However,the increase or decrease of fruit loss at low temperature was the smallest,and the increase or decrease of fruit at natural room temperature was the largest.Gonggan fruit cleaning before storage is an effective preservation and fresh-keeping technology,but its preservation and fresh-keeping effect is far less than that of fruit immersion by SA,CaCl_(2) and SA+CaCl_(2) compound solution.The effect of fruit immersion by SA solution was greater than that of fruit immersion by CaCl_(2) solution;the best concentration of SA alone was 6.0 mmol/L,which was not significantly different from 3.0 mmol/L,but the effect of 9.0 mmol/L decreased;the best concentration of CaCl_(2) alone was 6.0 mmol/L,which was significantly better than 3.0 and 9.0 mmol/L;the optimal concentration combination of SA+CaCl_(2) compound solution for fruit immersion treatment was 6.0 mmol/L SA+3.0 mmol/L CaCl_(2).[Conclusions]The fruit immersion by SA,CaCl_(2) and their compound solutions induced the increase of activity of six enzymes related to disease resistance in Gonggan fruit,and PPO and CHI were judged to be two key enzymes based on response intensity.展开更多
文摘In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant curves and invarianttori are obtained,Finally the stability of these in variant manifolds is also discussed.
文摘In the paper researches on a three-dimensional measure-preserving mappingsystem are made,which is the three-dimensional extension of the Keplerian mapping.With formal series method the expressions of the invariant curves and invarianttori are obtained,Finally the stability of these in variant manifolds is also discussed.
基金Supported by Guangdong Science and Technology Plan Project(2014A020208143)。
文摘[Objectives]To investigate the effects and mechanism of fruit immersion treatment with salicylic acid(SA),calcium chloride(CaCl_(2))solutions at different concentrations or their combinations on post-harvest preservation of Gonggan Mandarin(Citrus reticulata)fruit.[Methods]13 experiments(2 storage temperatures,3 control treatments,3 concentrations of SA solution,4 concentrations of CaCl_(2) solution and 3 combinations of SA+CaCl_(2) solution for fruit immersion treatment)were conducted for 90 d.Gonggan fruit weight loss rate,rotting rate,disease index,disease type,soluble solids and organic acids content,and the differences in the activity of six enzymes(APX,PPO,CHI,CAT,SOD,PAL)related to fruit disease resistance were detected regularly.[Results]With the increase of storage days,the weight loss rate,rotting rate and disease index increased,the content of soluble solids and organic acids decreased,the activity of APX,PPO,CHI and SOD increased,and the activity of CAT and PAL decreased.However,the increase or decrease of fruit loss at low temperature was the smallest,and the increase or decrease of fruit at natural room temperature was the largest.Gonggan fruit cleaning before storage is an effective preservation and fresh-keeping technology,but its preservation and fresh-keeping effect is far less than that of fruit immersion by SA,CaCl_(2) and SA+CaCl_(2) compound solution.The effect of fruit immersion by SA solution was greater than that of fruit immersion by CaCl_(2) solution;the best concentration of SA alone was 6.0 mmol/L,which was not significantly different from 3.0 mmol/L,but the effect of 9.0 mmol/L decreased;the best concentration of CaCl_(2) alone was 6.0 mmol/L,which was significantly better than 3.0 and 9.0 mmol/L;the optimal concentration combination of SA+CaCl_(2) compound solution for fruit immersion treatment was 6.0 mmol/L SA+3.0 mmol/L CaCl_(2).[Conclusions]The fruit immersion by SA,CaCl_(2) and their compound solutions induced the increase of activity of six enzymes related to disease resistance in Gonggan fruit,and PPO and CHI were judged to be two key enzymes based on response intensity.
