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".

Exploration of a New Task-driven Model for Botany Field Practice

In the present context of increasing social demands for natural science education,increasing people s awareness of environmental biodiversity protection,and ecological civilization lifting to the state strategy,it is just the time to explore a new botany field practice model.The attempt of a new task-driven model for botany field practice will greatly enhance students thinking about plants and nature,plants and environment,and plant and ecological civilization,and will inevitably enhance students initiative awareness and practical ability to protect and rationally utilize plant resources.