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1.
Margaret Landrigan V. Sarafis S. C. Morris W. B. McGlasson 《The Journal of Horticultural Science and Biotechnology》2013,88(3):571-579
SummaryRambutans rapidly lose their attractive appearance after harvest because of a superficial browning of the pericarp. The structure of the pericarp of rambutan fruit was studied with specific emphasis on the spinterns before and during the browning process. The spinterns contained many vascular bundles (15–20) with both phloem and xylem vessels. Plas- molysis of the cells was apparent before the occurrence of browning. In brown tissue shrinkage of the cells was severe and cells containing black contents were shown to be dead. There were many stornata on the spintern and these appeared to be always open. These observations support the view that the superficial browning of rambutan pericarp is related to water loss. The structure of the rambutan facilitates this loss of water. 相似文献
2.
红毛丹灰斑病病原菌鉴定及生物学特性研究 总被引：4，自引：1，他引：3
对红毛丹灰斑病病原菌进行分离,鉴定病原菌为拟盘多毛孢菌(Pestalotiopsis sp.),该菌危害红毛丹为首次报道。对病原菌进行了形态学、致病性及生物学特性的研究。结果表明,红毛丹灰斑病菌在10~35℃下均能生长,适宜生长温度为25~28℃,PDA和CA培养基上生长较好。病原菌在pH 3~11都能生长,pH 4~8生长较好,pH6生长最佳。光照对病原菌的生长有明显促进作用,病原菌的致死温度为60℃10 min。PDA培养基中加入不同的糖对病原菌生长有不同的影响,以木糖、甘露糖、山梨糖和蔗糖最好。PDA培养基中添加2%的不同的氮源对病原菌生长的没有明显的促进作用。 相似文献
3.
The 1,1-diphenyl-2-picrylhydrazyl (DPPH•) scavenging activity, changes and accumulation of phenolic content were studied in the peel, seed and pulp of rambutan, Nephelium lappaceum L. (Rongrien and Seeechompoo cultivars) during fruit maturation. The IC50 values of the radical scavenging activity of the peels, in both cultivars remained low through fruit development (1.42–4.75 μg/mL) but the values of the seed and pulps were low at the beginning and increased markedly toward fruit development until harvest (4.87 to >1000 μg/mL). The accumulation of phenolic compounds in rambutan peels of Rongrien and Seechompoo cultivars increased continuously until reaching a maximum of 1653 and 733 mg per fruit at the time of being harvested, at 112 and 98 days after full bloom (DAFB), respectively. Ellagic acid, corilagin and geraniin in the peels of both cultivars were observed and quantified. The major component in the peels of the two cultivars was geraniin. The accumulation of ellagic acid, corilagin and geraniin in the peels increased and reached the maximum at the harvest stage, especially the major constituent of geraniin (1011 and 444 mg/fruit for Rongrien and Seechompoo, respectively). The free radical scavenging property was observed to have a relationship with the phenolic content quantified in different parts of the rambutan fruit. This research demonstrates potential data on phenolic constituents through fruit development, especially in the peels at the time of harvest. 相似文献
4.
Three parsley cultivars (plain-leafed, curly-leafed and turnip-rooted) were grown under conditions of 35–40% and 45–60% water deficit in order to evaluate the effect of this form of stress on plant growth, essential oil yield and composition. Plant growth (foliage and root weight, leaf number) was significantly reduced by water stress, even at 30–45% deficit. Water stress increased the yield of essential oil (on a fresh weight basis) from the leaves of plain-leafed and curly-leafed, but not turnip-rooted, parsley. However, on a m2 basis foliage oil yield increased significantly only in curly-leafed parsley. Water stress also caused changes in the relative contribution of certain aroma constituents of the essential oils (principally 1,3,8-p-menthatriene, myristicin, terpinolene + p-cymenene), but these changes varied between cultivars. The oil yield of roots was low and water deficit stress had relatively little effect on the root oil composition. It is concluded that because the biomass of plants subjected to water deficit is reduced, it is possible to increase the plant density of plain-leafed or curly-leafed parsley, thereby further increasing the yield of oil per m2. However, the application of water deficit stress to parsley essential oil production must also take into account likely changes in oil composition, which in turn relate to the cultivar. 相似文献
5.
草莓果实发育过程中芳香物质含量和醇酰基转移酶活性的变化 总被引：5，自引：0，他引：5
以'丰香'和'罗莎'两个风味品质差异显著的草莓品种为试材,采用气谱-质谱联用技术测定果实中芳香物质的成分及相对含量,同时采用DTNB比色法测定果实中醇酰基转移酶活性。结果表明：'丰香'成熟果实中的芳香物质以酯类（32.18％）、醛类（19.55％）和酮类（16.82％）化合物为主;'罗莎'成熟果实中的芳香物质以醛类（41.51％）和酯类（23.25%）化合物为主。随果实发育,'丰香'和'罗莎'果实中酯类和酮类化合物的相对含量呈上升趋势,而醇类和醛类化合物则呈下降趋势。'丰香'果实红熟期酯类化合物的相对含量是粉熟期的4倍,醇类化合物则由粉熟期的54.35%降至5.17%。随着果实发育,'丰香'和'罗莎'中AAT酶活性显著升高,'丰香'果实各发育期的AAT酶活性显著高于'罗莎'。 相似文献
6.
苹果红色芽变香气组分及脂肪酸代谢相关酶活性分析 总被引：4，自引：0，他引：4
利用固相微萃取（SPME）气相色谱-质谱（GC–MS）联用技术,分析了富士、国光与红将军等苹果品种及其红色芽变品系的果实香气成分;进一步研究了国光及其红色芽变品系果实发育期间香气脂肪酸代谢途径相关酶的活性。①从8个参试苹果品种成熟果实中共鉴定出共8类116种香气成分,酯类67种（57.8%）,占绝对优势;②红色芽变品系与其对照相比,香气成分种类无规律性变化,但共有组分的含量、特征香气成分的香气值总和、酯类含量及香气总含量等均明显高于各自的对照;③在果实发育末期,红色芽变的脂肪酸代谢途径4个关键酶活性均呈上升趋势,且高于对照。 相似文献
7.
The total phenolics content, browning susceptibility, antioxidant capacity, and other physicochemical attributes of five cultivars of apple with different chilling hours requirements were studied to be minimally processed. Granny Smith (GS) and Red Delicious (RD) cultivars (high chill requirement), and Caricia (C), Eva (E), and Princesa (P) cultivars (low chill requirement) were studied. The flesh color, firmness, juiciness, pH, acidity, soluble solids, and flesh browning development, and total phenolics content and antioxidant capacity in flesh and peel were determined. All attributes were significantly different (p ≤ 0.001) among cultivars. RD showed the highest values of soluble solids and pH, and GS, the lowest. GS and P had the highest values of firmness and juiciness. GS, P, and E showed the lowest browning development. RD had the highest phenol content in flesh, followed by E and C. Phenolic content in peel was 2–5 times higher than in flesh for all varieties. The antioxidant capacity of RD flesh was higher than the other four apple cultivars. The antioxidant capacity of the apple peel was 2–4 times higher than the flesh, being RD the highest, followed by C, GS, and P with 50% less. Considering the lower browning development, and higher values of firmness and juiciness, GS and P would be the most suitable cultivars for minimal processing. If fresh-cut apples are not peeled, GS and P would increase their phenolic content in 28–56% and their antioxidant capacity in 65–78%. 相似文献
8.
金魁猕猴桃发育过程中香气成分的动态变化 总被引：8，自引：2，他引：8
采用顶空固相微萃取法(HeadspaceSolid-PhaseMicro-Extractions,HS-SPME),提取美味猕猴桃品种金魁发育过程中的香气成分,经气相色谱/质谱(GasChromatography/MassSpectrometry,GC/MS)联机分析,在6、7、8、9、10月份的果实中,分别检测出55、48、47、51、47种香气成分,占各自总峰面积的99.07%、96.33%、99.96%、99.99%、99.96%。分类分析表明,果实香气成分主要以酯类、醇类、醛类为主。其中,酯类物质相对含量在果实发育过程中呈现出降-升-降的变化规律,最高值出现在9月份,为73.26%;而醇类和醛类物质均呈升-降-升的变化规律,最高值分别出现在7月份和8月份,为56.5%和27.95%。此外,还检测出乙酸乙酯、丁酸乙酯、己酸乙酯等猕猴桃特征香气成分。 相似文献
9.
嫁接对甜瓜果实发育及风味品质的影响 总被引：1，自引：0，他引：1
采用白籽南瓜京欣砧3 号为砧木,厚皮甜瓜IVF117 和薄皮甜瓜IVF09 为接穗,研究嫁接对甜瓜果实生长发育、果实中糖含量和成熟果实芳香物质相对含量及种类的影响。结果表明：嫁接显著增加了果实的膨大速度及单瓜质量,促进了果实发育。嫁接降低了成熟甜瓜果实中的葡萄糖、果糖、蔗糖以及总的可溶性糖的含量。嫁接厚皮甜瓜成熟果实中产生7 种特异性物质,占总成分的6.35%,而缺失了自根苗中的14 种物质,占总成分的15.75%。嫁接薄皮甜瓜成熟果实中总芳香物质相对含量降低了24.38 个百分点,其中主要酯类乙酸乙酯的相对含量降低了23.44 个百分点。嫁接甜瓜中芳香物质种类和含量的改变,是导致厚皮甜瓜异香产生、薄皮甜瓜香气变淡的原因。 相似文献
10.
C. Jirapong S. Noichinda A. Uthairatanakij S. Kanlayanarat 《The Journal of Horticultural Science and Biotechnology》2013,88(5):477-482
SUMMARYYoung coconut (Cocos nucifera L.) fruit collected 6–8 months after anthesis (MAA) contain a high volume of water [20% (w/w)] and can provide a refreshing drink. The present study investigated volatile organic compounds (VOCs), as aroma components, and physico-chemical changes in the liquid endosperm of young ‘Nam Hom’ coconut at two stages of maturity: the one-layer stage (6 MAA) and the two-layer stage (7.0–7.5 MAA) of the flesh. The liquid endosperm of coconut fruit becomes sweeter and more turbid late during maturation. Lauric acid (C12:0) and myristic acid (C14:0) were the main free fatty acids in the liquid endosperm of coconut. Short-chain fatty acid (C10–C12) concentrations increased slightly, and longer-chain fatty acid (C14–C18) concentrations declined when fruit matured from the one- to the two-layer stage of flesh. Solvent extractions showed a 1.4-fold increase in the total concentration of VOCs in the liquid endosperm during fruit development. This was related to a major increase in squalene and sterols, to 21.7% (w/w) of the total VOC and non-volatile organic compounds, whereas the concentrations of terpenes and esters remained stable. Although a series of alkanes existed in the liquid endosperm of coconut, the main aroma components were 2-methyl-1-butyl acetate and terpenes such as D-limonene, α-pinene, and 3-carene. We conclude that, when coconut fruit developed from the one- to the two-layered flesh stage, the liquid endosperm not only became sweeter and contained higher concentrations of aroma volatile and non-volatile components, but also became oily and less translucent. 相似文献
11.
蜡梅花是重要的天然花香原料。采用顶空—固相微萃取和气相色谱—质谱联用技术（HS–SPME–GC–MS）结合感官审评,分析了采摘后蜡梅花摊放过程中挥发性物质的变化规律。结果表明,离体蜡梅花在摊放过程中开放状态变化不明显,花枝经清水培养,花苞到全开状态历经32 h左右。全开状态蜡梅花的挥发性物质种类随摊放时间的延长呈先增加后降低的趋势,摊放12 h最多,此时出现了酮类、醛类和酚类;大部分挥发性物质相对含量在摊放20 h后降低。主要挥发性物质乙酸苄酯在摊放12 h达峰值,较0 h增加35.04%;4–乙基苄醇和α–罗勒烯呈现先增加后降低的趋势;α–罗勒烯在摊放4 h后急剧增加,20 h达最大值;芳樟醇、别罗勒烯和2,6–二甲基–2,4,6–辛三烯在摊放24 h内呈降低趋势,分别较0 h下降了18.32%、78.92%和41.19%。结合感官审评与GC–MS分析结果可知,全开状态的蜡梅花采摘后离体摊放20 h内能较好地保持花香的鲜灵度和浓郁度,且在12 ~ 20 h之间挥发性物质种类丰富,具花果香的挥发性物质相对含量较高。研究结果可为蜡梅花作为天然花香原料的更有效利用提供理论参考。 相似文献
12.
13.
【目的】为探索1-MCP处理对冷藏后常温条件下‘南果梨’香气变化的影响,【方法】在最佳食用期对不同处理果实的香气进行GC-MS分析。【结果】结果表明,1-MCP处理对‘南果梨’香气成分的种类数量有一定的影响,处理果实中检测到的香气成分较CK果实减少了5种,而且受到抑制的香气成分均为酯类物质;1-MCP处理果实香气物质的总生成量明显减少,仅为CK果实的42.05%;CK果实检出的香气物质中,酯类物质相对含量为68.11%,萜类为16.15%,醛类为9.01%,醇类为0.92%,1-MCP处理果实酯类物质的相对含量降低了4.39%,萜类降低了7.99%,醛类升高了4.34%,醇类升高了0.05%。【结论】1-MCP处理抑制了‘南果梨’冷藏后货架期果实香气的生成,致使果实香气变淡。 相似文献
14.
Cenourete® is a minimally processed carrot root similar to the American product known as ‘baby-carrot’. This product is obtained through peeling and abrasion of cylindrical carrot root segments. The cultivar Esplanada is well suited for the production of Cenourete® due to its characteristics of long length and cylindrical root shape as well as uniform dark orange root colour. For Cenourete® production, the root should be less than 25 mm in diameter. However, it is well known that root size is influenced by planting density and harvest time. Therefore, the adjustment of the cultural practices would be necessary to increase root yield aimed for Cenourete® processing. The recovery of Cenourete® from ‘Esplanada’ was studied under two between-line spacings: 20 cm (5 transversal lines/m) and 12.5 cm (8 transversal lines/m). Roots were harvested at 80, 90, 100 and 110 days after sowing. Cenourete® yield ranged from 2.39 ± 0.37 to 10.75 ± 1.07 t/ha depending on the combination of harvesting date and between-line spacing. These values corresponded, respectively, to a percent Cenourete® yield recovery of 3.3 ± 0.7%–28.6 ± 2.8% in relation to the total root production. It was concluded that higher yield is obtained with 12.5 cm between-line spacing than with 20 cm between-line spacing and with earlier harvest (80–90 days) than with late harvest (100–110 days). 相似文献
15.
J. R. Acosta-Motos S. álvarez J. A. Hernández 《The Journal of Horticultural Science and Biotechnology》2013,88(5):487-494
SummaryThe influence of irrigation with different sources of reclaimed water on physiological and morphological changes in Myrtus communis plants was investigated to evaluate their adaptability to such conditions. M. communis plants, growing in a growth chamber, were subjected to four irrigation treatments over 4 months (120 d): a control [tap water (0.8 dS m–1), leaching 10% (v/v) of the applied water] and three reclaimed water irrigation treatments, namely 1.5 dS m–1 leaching 25% (v/v) of the applied water (RW1), 4.0 dS m–1 leaching 40% (v/v) of the applied water (RW2), and 8.0 dS m–1 leaching 55% (v/v) of the applied water (RW3). After treatment, all plants were irrigated with tap water, as for the control plants, for a further 2 months (60 d). At the end of the first period (4 months), none of the myrtle plants showed any adverse change in biomass and the average total dry weight (DW) increased by 53% in treatment RW2. However, at the end of the treatment and recovery period (180 d), accumulations of Cl– ions, and especially Na+ ions, negatively affected the growth of all RW3 plants. Plants irrigated with all three reclaimed water samples had increased difficulty in taking-up water from the substrate (i.e., they had lower leaf water potential and relative water content values). RW2 plants showed a better response in their gas exchange parameters. The use of reclaimed water decreased leaf K+/Na+ and Ca2+/Na+ ratios, but no chlorosis or necrosis were observed. The three reclaimed water samples had different effects on the myrtle plants depending on the specific chemical properties of the water. Leaching was found to be important to minimise the negative effects of salinity in the irrigation water. 相似文献
16.
M.S. Saraswathi S. Uma G. Kannan M. Selvasumathi M.M. Mustaffa S. Backiyarani 《The Journal of Horticultural Science and Biotechnology》2016,91(1):23-29
Cost-effective tissue culture protocols have been established for the commercial multiplication of three banana varieties, ‘Rasthali’ (AAB – Silk), ‘Grand Naine’ (AAA – Cavendish), and ‘Udhayam’ (ABB – Pisang Awak). Reverse osmosis water and 3% (w/v) table sugar were used as the low-cost water and carbon source, respectively. Six different gelling agent treatments were tested: sago alone (T1), Isabgol alone (T2), sago + agar (T3), Isabgol + agar (T4), sago + Isabgol (T5), and agar alone as a control (T6). Full-strength Murashige and Skoog (MS) medium supplemented with 3 mg l–1 6-benzylaminopurine (BAP) and 1 mg l–1 indole-3-acetic acid (IAA) were used for culture initiation and subculturing. Rooting was accomplished on low-cost MS medium containing 1.0 mg l–1 α-napthaleneacetic acid (NAA), 1.0 mg l–1 indole-3-butyric acid (IBA), and 250 mg l–1 activated charcoal. Statistical analysis indicated that sago + Isabgol (T5) produced the maximum number of shoots (10 per explant) in ‘Udhayam’ and ‘Rasthali’, while sago alone (T1) produced the maximum number of shoots (6 per explant) in ‘Grand Naine’. The genetic stability of tissue-cultured banana plantlets produced using these low-cost substitutes was assessed using inter-simple sequence repeat (ISSR) markers. The results indicated that the ISSR profiles of the five treatments and the control (T6) were similar, indicating genetic stability using these cost-effective tissue culture protocols. Reductions in cost over the control (l–1 of MS medium) ranged from 65% to 86%, while the per plant production cost was reduced by 12.5%–20.0%. Adoption of these treatments (T1–T5) as low-cost tissue culture protocols for in vitro propagation would reduce production costs significantly, leading to an expansion of the area planted with tissue-cultured banana, thereby increasing productivity. 相似文献
17.
ABSTRACTThe effects of combined infrared-vacuum drying parameters, including infrared power (300–400 W), pressure (5–25 kPa) and time (0–140 min) on the drying kinetics of grapefruit slices were investigated. Both the infrared lamp power and vacuum pressure influenced the drying time of grapefruit slices. The regression results showed that the quadratic model satisfactorily described the drying behavior with highest R and lowest SE values. The effective moisture diffusivity increases as power increases and range between 5.83 × 10–10 and 2.13 × 10–9 m2/s. The color scale parameters, including redness (a*), yellowness (b*) and lightness (L*) values of dried grapefruit slices increased during drying. The rise in infrared power has a negative effect on the color change intensity (?E) and with increasing in infrared radiation power it was increased. Different kinetic models were used to fit the experimental data and the results revealed that the power model was the most suitable to describe the ?E. 相似文献
18.
以’安梨’盛花期完整花序为试材,采用顶空固相微萃取-气相色谱-质谱联用技术-(HS-SPME-GC-MS)对其挥发性成分进行分析,通过单因素试验方法对挥发性成分测定条件进行优化,最终确定样品量为3 g,平衡时间与萃取时间均为40 min,萃取温度50 t为最佳测定条件。利用自动质谱解卷积鉴定系统(AMDIS)、NIST11谱库检索系统进行鉴定,在'安梨'花序中共鉴定出61种挥发性成分,包括烷类(26种)、酯类(9种)、醇类(8种)、醛类(6种)、醚类(2种)、萜类(2种)、酮类(2种)、烯类(2种)、芳香类(1种)、酚类(1种)、醞类(1种)、杂环类(1种)以3-辛醇作为内标物对挥发性化合物的含量进行了测定,其中苯醞(8.6μg/kg)、十五烷(5.51μg/kg)、二十一饶(4.42μg/kg)、苯乙醇(4.12μg/kg)、香叶基芳樟醇(2.79 pg/kg)、对苯二酚(2.58 pg/kg)、正十六烷(2.34μgkg)、苯甲醛(1.76μg/kg)等,在’安梨'花序挥发性成分中占有重要比重,是'安梨'花序的主要挥发性成分。由香气品质可知,除烷桂外其他挥发物多具有香气特征,主要表现为花香型、果香型〈青香型、果仁香型、橘香型、苦感型、辛香型和少数其他香型。其中,中级香气品质的挥发物18种,高级香气品质6种。同时,香气系列分布情况也表明,辛香型和花香型是'安梨'花序的主要香气特征,且具有一定程度的果仁香型,与实际嗅感表现一致。 相似文献
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【目的】为发挥酿酒品种‘赤霞珠’‘梅露辄’和‘品丽珠’不同营养系的优点,筛选香气优良的营养系。【方法】采用顶空固相微萃取结合气质联用技术分析了3个品种共11个营养系成熟果实和葡萄酒中挥发性香气成分。【结果】果实、葡萄酒中香气成分种类分别在64~99种、105~121种,相应的果实与葡萄酒共有成分在60~88种,分为中短链脂肪酸、乙醇酯、醇类、乙酸酯、醛类、单萜和降异戊二烯类、其他7类。除‘赤霞珠’685醇类、191醛类,其余营养系葡萄酒中每类香气浓度均高于果实。果实和葡萄酒中超过阈值的香气成分分别有5种和15种,但不同品种或同一品种不同营养系同一香气气味活性值(OAV值)不同,从而导致其香气特征的差异。‘赤霞珠’685、169和‘梅鹿辄’348果实中苯乙醛、β-大马士酮OAV值高于其他营养系,与花香、甜香味OAV值最大一致;170果实中2-甲氧基-3-异丁基吡嗪(IBMP)OAV值显著高于191,与其植物味OAV值最高一致,且TDNOAV值最高,与其化学味OAV值最高一致。‘品丽珠’c214果实中IBMP>327>409,赋予c214植物味OAV值>327>409,3个营养系中苯乙醛、β-大马士酮OAV值趋势与焦糖味、花香味一致。与其他营养系相比,‘赤霞珠’170、338葡萄酒中较高的己酸乙酯、辛酸乙酯、乙酸异戊酯、苯乙醛和β-大马士酮赋予酒较高的水果味、花香味;‘梅鹿辄’181葡萄酒中较高的辛酸乙酯、己酸乙酯和丁酸乙酯赋予酒较高的水果味、花香味;‘品丽珠’c214中己酸乙酯、丁酸乙酯、乙酸异戊酯OAV值最高,与酒水果味OAV值最高一致,327中IBMP和癸醛OAV值较高,赋予酒植物味高于c214。【结论】根据果实香气特征,‘赤霞珠’685、169、‘品丽珠’327和‘梅鹿辄’348相对较好,根据葡萄酒香气特征‘赤霞珠’338、170、‘梅鹿辄’181和‘品丽珠’409较好。根据其香气特点及市场需要,可进行营养系筛选或酿造工艺改良。 相似文献
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C. Leonardi A. Baille S. Guichard 《The Journal of Horticultural Science and Biotechnology》2013,88(6):748-756
SummaryExperimental data of the transpiration and surface temperature of detached tomato fruits were collected to study and analyse how tomato fruit transpiration (E) was related to fruit characteristics, growth stage and climatic conditions. The measurements were carried out (i) in controlled conditions on fruits weighing between 10 and 140 g and (ii) during several summer days on fruits of 60–100 g under two greenhouse compartments with contrasted (high and low) levels of air vapour pressure difference (VPDa). The transpiration rate, when expressed on a fruit area basis (g cm–2 h–1 ), showed only a very slight dependence upon weight. Linear models relating E in unit area to (i) VPAa and (ii) VPD (fr-a) (fruit-to-air vapour pressure difference) by means of a total conductance to water vapour (gt), were proposed and their parameters were identified for fruits grown under the high and low VPD regimes. These models were able to explain a significant part of the observed variation in fruit transpiration. The parameters of the model differed with respect to growth conditions. The results evidenced the role of both fruit characteristics and climatic conditions on fruit transpiration and that the response of fruit transpiration to VPD could be separated into two components: (i) a short-term and reversible response which seems to be related to instantaneous changes in cuticular hydration linked to the prevailing VPD conditions and (ii) a long-term and irreversible response due to cuticle characteristics which depend on the average level of VPD experienced by the fruit during its growth. 相似文献