[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
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
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。
