[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]&qu...[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.展开更多
[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods ...[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods on the physiological and quality indexes of green plums were investigated through two kinds of different treatment methods(treatment 1:1-MCP+cold storage,treatment 2:nisin+cold storage),with rotten fruit rate,weight loss rate,yellow ripeness index,hardness,Vc content,titratable acid,soluble solids and peroxidase(POD)activity as the evaluation indexes.[Results]The storage method of treating green plums with 1-MCP combined with cold storage could delay the quality decline of green plums after harvest,while the effect of nisin treatment was slightly inferior.1-MCP treatment followed by cold storage could more effectively delay the senescence of green plums,delay the decrease of fruit hardness and soluble solid content to the greatest extent,and maintain the titratable acid and Vc contents at relatively good levels.It further reduced weight loss rate and rotten fruit rate,postponed the time of the peak of POD enzyme activity,and reduced the loss of nutrients in the fruit,thereby maintaining good commercial properties of the fruit.[Conclusions]This study plays an important role in the post-harvest storage,preservation and transportation,as well as the development of the green plum industry.展开更多
[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condit...[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condition of 4℃,a uniform design(U6*(64))experiment was carried out to optimize the compound preservative formula,and a better compound preservative formula was obtained using the regression equation.[Results]The compound preservative formula was:AA 0.25%,CA 0.5%,Nisin 0.09%,GSH 0.15%.The compound fresh-keeping liquid effectively delayed the browning of fresh-cut yam and the accumulation of MDA,maintained the content of TSS,inhibited the activity of PAL and delayed the appearance of the maximum activity of POD and POD.[Conclusions]This study provides technical support for the actual extension of the shelf life of fresh-cut yam.展开更多
Prochloraz diluents( 450 ×,475 ×,500 ×) were added with different concentrations of nano-titanium dioxide( Ti O2)( 0. 8%,1. 0%) respectively to prepare complex fresh-keeping agents,which were applied in...Prochloraz diluents( 450 ×,475 ×,500 ×) were added with different concentrations of nano-titanium dioxide( Ti O2)( 0. 8%,1. 0%) respectively to prepare complex fresh-keeping agents,which were applied in the refrigeration of Dioscorea alata Lirm. sp. With rot index,weight loss rate,browning degree( BD),total soluble solids( TSS) content,malondialdehyde( MDA) content,polyphenol oxidase( PPO) activity and peroxidase( POD) activity,DPPH· scavenging rate as evaluation indexes,the preservation effect of the prepared freshkeeping agents on D. alata during the cold storage period was analyzed. The results showed that prochloraz added with nano-titanium dioxide significantly prolonged the storage life,reduced the rot rate and weight loss rate,and slowed the loss of pulp of D. alata. The preservation effect of complex fresh-keeping agent of prochloraz diluent( 475 ×) and nano-titanium dioxide( 1. 0%) was better than that of other treatments.展开更多
[Objectives]This study was conducted to develop an"oil-tea"instant tea with traditional"oil-tea"flavor,easy preservation and transportation and good taste.[Methods]With green tea,ginger and peanuts...[Objectives]This study was conducted to develop an"oil-tea"instant tea with traditional"oil-tea"flavor,easy preservation and transportation and good taste.[Methods]With green tea,ginger and peanuts as experimental materials,a compound extract was obtained by boiling,and the"oil-tea"instant tea was prepared by spray drying.The tea polyphenol content and soluble solid content of the extract(oil tea soup),the yield of finished solid product and sensory quality were comprehensively evaluated.[Results]The optimum instant tea technical parameters were determined as follows:the ratio of material to liquid 1∶15,the extraction time of boiling 60 min,the inlet air temperature of spray drying 180℃,the feeding speed 850 ml/h,the soluble solid content of the extract 13%,and the amount of maltodextrin added 12 mg/g.Under these conditions,the yield of the instant tea was high,and the instant tea had better sensory quality and good solubility.[Conclusions]This study provides a reference for the commercial development of"oil tea".展开更多
This paper reviewed and analyzed the current situations and influencing factors of the bilateral agricultural product trade development in China-ASEAN Free Trade Area(CAFTA),which has important practical significance ...This paper reviewed and analyzed the current situations and influencing factors of the bilateral agricultural product trade development in China-ASEAN Free Trade Area(CAFTA),which has important practical significance for promoting the in-depth development of the free trade area and has guiding significance for precise policy implementation.Based on the status of import and export trade of agricultural products in CAFTA from 2013 to 2017,it constructed a trade gravity model.With the aid of Stata 14.0 software,it explored major factors influencing the development of bilateral agricultural trade from the total amount of agricultural products import and export and Commodity Indexes for the Standard International Trade Classification,Revision 3(SITC Rev.3)agricultural product classification data.The empirical regression results show that the GDP of ASEAN countries,the ratio of agricultural added value to GDP,and the per capita gross national income(GNI)measured based on the purchasing power parity(PPP)exchange rate have the greatest impact on agricultural product trade in CAFTA in the context of"the Belt and Road"(B&D).Based on empirical research,it came up with recommendations including adjusting the import and export structure of agricultural products,enhancing product competitive advantages,and implementing diversified markets.展开更多
[Objectives]To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats.[Methods]Under the condition of room temperature,fresh kumquats were coated with different concentrations ...[Objectives]To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats.[Methods]Under the condition of room temperature,fresh kumquats were coated with different concentrations of sodium selenite-chitosan compound preservative,respectively.[Results]Sodium selenite-chitosan compound preservative reduced the weight loss rate,delayed the decline of vitamin C,soluble solids,titratable acid and GSH contents,slowed down the accumulation of MDA,inhibited the increase of PPO activity,and increased to a certain extent the activity of SOD in fresh kumquats.[Conclusions]Sodium selenite-chitosan compound preservative maintained the quality and prolonged the shelf life of kumquats.The preservation effect of compound preservative composed of 4 mg/L sodium selenite and 8 g/L chitosan was the best.展开更多
基金Supported by Natural Science Foundation of Guangxi(2017GXNSFAA198082)Hezhou Scientific Research and Technology Development Program of Guangxi(HKG1541005)
文摘[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.
基金Supported by Scientific Research and Technology Development Project of Hezhou City,Guangxi(HKG 1541005)。
文摘[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods on the physiological and quality indexes of green plums were investigated through two kinds of different treatment methods(treatment 1:1-MCP+cold storage,treatment 2:nisin+cold storage),with rotten fruit rate,weight loss rate,yellow ripeness index,hardness,Vc content,titratable acid,soluble solids and peroxidase(POD)activity as the evaluation indexes.[Results]The storage method of treating green plums with 1-MCP combined with cold storage could delay the quality decline of green plums after harvest,while the effect of nisin treatment was slightly inferior.1-MCP treatment followed by cold storage could more effectively delay the senescence of green plums,delay the decrease of fruit hardness and soluble solid content to the greatest extent,and maintain the titratable acid and Vc contents at relatively good levels.It further reduced weight loss rate and rotten fruit rate,postponed the time of the peak of POD enzyme activity,and reduced the loss of nutrients in the fruit,thereby maintaining good commercial properties of the fruit.[Conclusions]This study plays an important role in the post-harvest storage,preservation and transportation,as well as the development of the green plum industry.
基金Natural Science Foundation of Guangxi(2017GXNSFAA198082)Guangxi Aquatic Vegetable Fresh-keeping and Processing Engineering Research Center Project(GXSSSCBXYJGZX1912)。
文摘[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condition of 4℃,a uniform design(U6*(64))experiment was carried out to optimize the compound preservative formula,and a better compound preservative formula was obtained using the regression equation.[Results]The compound preservative formula was:AA 0.25%,CA 0.5%,Nisin 0.09%,GSH 0.15%.The compound fresh-keeping liquid effectively delayed the browning of fresh-cut yam and the accumulation of MDA,maintained the content of TSS,inhibited the activity of PAL and delayed the appearance of the maximum activity of POD and POD.[Conclusions]This study provides technical support for the actual extension of the shelf life of fresh-cut yam.
基金Supported by Natural Science Foundation of Guangxi(2017GXNSFAA198082)Guangxi First-class Discipline Cultivation Project for Food Science and Engineering(GXYLXP1812)
文摘Prochloraz diluents( 450 ×,475 ×,500 ×) were added with different concentrations of nano-titanium dioxide( Ti O2)( 0. 8%,1. 0%) respectively to prepare complex fresh-keeping agents,which were applied in the refrigeration of Dioscorea alata Lirm. sp. With rot index,weight loss rate,browning degree( BD),total soluble solids( TSS) content,malondialdehyde( MDA) content,polyphenol oxidase( PPO) activity and peroxidase( POD) activity,DPPH· scavenging rate as evaluation indexes,the preservation effect of the prepared freshkeeping agents on D. alata during the cold storage period was analyzed. The results showed that prochloraz added with nano-titanium dioxide significantly prolonged the storage life,reduced the rot rate and weight loss rate,and slowed the loss of pulp of D. alata. The preservation effect of complex fresh-keeping agent of prochloraz diluent( 475 ×) and nano-titanium dioxide( 1. 0%) was better than that of other treatments.
基金Supported by 2020 Undergraduate Innovation and Enterpreneurship Training Program(Autonomous Region Level)(202011838169)。
文摘[Objectives]This study was conducted to develop an"oil-tea"instant tea with traditional"oil-tea"flavor,easy preservation and transportation and good taste.[Methods]With green tea,ginger and peanuts as experimental materials,a compound extract was obtained by boiling,and the"oil-tea"instant tea was prepared by spray drying.The tea polyphenol content and soluble solid content of the extract(oil tea soup),the yield of finished solid product and sensory quality were comprehensively evaluated.[Results]The optimum instant tea technical parameters were determined as follows:the ratio of material to liquid 1∶15,the extraction time of boiling 60 min,the inlet air temperature of spray drying 180℃,the feeding speed 850 ml/h,the soluble solid content of the extract 13%,and the amount of maltodextrin added 12 mg/g.Under these conditions,the yield of the instant tea was high,and the instant tea had better sensory quality and good solubility.[Conclusions]This study provides a reference for the commercial development of"oil tea".
文摘This paper reviewed and analyzed the current situations and influencing factors of the bilateral agricultural product trade development in China-ASEAN Free Trade Area(CAFTA),which has important practical significance for promoting the in-depth development of the free trade area and has guiding significance for precise policy implementation.Based on the status of import and export trade of agricultural products in CAFTA from 2013 to 2017,it constructed a trade gravity model.With the aid of Stata 14.0 software,it explored major factors influencing the development of bilateral agricultural trade from the total amount of agricultural products import and export and Commodity Indexes for the Standard International Trade Classification,Revision 3(SITC Rev.3)agricultural product classification data.The empirical regression results show that the GDP of ASEAN countries,the ratio of agricultural added value to GDP,and the per capita gross national income(GNI)measured based on the purchasing power parity(PPP)exchange rate have the greatest impact on agricultural product trade in CAFTA in the context of"the Belt and Road"(B&D).Based on empirical research,it came up with recommendations including adjusting the import and export structure of agricultural products,enhancing product competitive advantages,and implementing diversified markets.
基金Hezhou Scientific Research and Technological Development Project(He Ke Gong 1541005).
文摘[Objectives]To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats.[Methods]Under the condition of room temperature,fresh kumquats were coated with different concentrations of sodium selenite-chitosan compound preservative,respectively.[Results]Sodium selenite-chitosan compound preservative reduced the weight loss rate,delayed the decline of vitamin C,soluble solids,titratable acid and GSH contents,slowed down the accumulation of MDA,inhibited the increase of PPO activity,and increased to a certain extent the activity of SOD in fresh kumquats.[Conclusions]Sodium selenite-chitosan compound preservative maintained the quality and prolonged the shelf life of kumquats.The preservation effect of compound preservative composed of 4 mg/L sodium selenite and 8 g/L chitosan was the best.
