Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="...Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) constitute</span><span style="font-family:Verdana;">s</span><span style="font-family:""><span style="font-family:Verdana;"> an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. </span><a name="_Hlk56239143"></a><span style="font-family:Verdana;">Plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) optimization into food recipes has been identified to increase patronage and minimises food wastage, due to the fruit’s (pulp) high perishability nature. In this study, local over ripe plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) was sampled and used in a beverage production. The beverage was processed from pureed ripe plantain, by three days fermentation of the pureed plantain mixture, boiling, and spicing, preservation with syrup, storage, and usage. The product’s processing was followed with a sensory evaluation of the new beverage on taste, appearance, color, flavour, and overall acceptability. Majority of the respondents indicated the new product was good and was well accepted. T</span></span><span style="font-family:Verdana;">he research sought to create food diversity, encourage more usage of the crop and to highlight the nutritional values of plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) which is particularly high in provitamin A carotenoid to address Vitamin A deficiency in low resource setting communities.展开更多
With F1 individuals of the cross combination 88-110 of 83-4-96 ( V. quinquangularis Rehd. )× Muscat Rose ( V. vinifera L. ), the RAPD marker OPC15-1300 linked to ripe rot ( Gloeosporium fruetigenum Berk. ) resist...With F1 individuals of the cross combination 88-110 of 83-4-96 ( V. quinquangularis Rehd. )× Muscat Rose ( V. vinifera L. ), the RAPD marker OPC15-1300 linked to ripe rot ( Gloeosporium fruetigenum Berk. ) resistance genes in Chinese wild Vitis was gained using bulked segregation analysis(BSA). And it was found that OPC15-1300 could be hereditary from the resistant parent (83-4-96) after the marker was tested in 50 F1 plants of the cross combination 88-110, 32 accessions of 8 Chinese wild Vitis species and 14cultivars of V. vinifera L. Also, it has provided a solid basis for molecular marker-assisted selection (MAS)and for possibly cloning disease resistance genes in the future.展开更多
The picked pear is often ripened naturally or artificially in ethylene solution to put the pear into market earlier.When Qiuxiang pear are ripened,a great deal of ethylene is produced,the content of soluble solid,tota...The picked pear is often ripened naturally or artificially in ethylene solution to put the pear into market earlier.When Qiuxiang pear are ripened,a great deal of ethylene is produced,the content of soluble solid,total sugar and titrable acidity are increased.The flesh is softened,the skin of fruit turns yellow,and the fruits are of aromatic favor.At different harvest time,respiration intensity appears different changing trends;the fruit qualities and the storage period are influenced too.Artificial ripening promotes fruit ripe and has a better effect than natural ripening.And Qiuxiang pear ripened artificially in earlier the middle or late of August can achieve better fruit qualities and higher economic value.展开更多
This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpki...This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest.展开更多
[Objective] This study aimed to analyze the quality characteristics of the new middle-ripe japonica rice varieties in Jiangsu Province. [Method] Fourteen new rice varieties included in the Middle-ripe Japonica Rice Re...[Objective] This study aimed to analyze the quality characteristics of the new middle-ripe japonica rice varieties in Jiangsu Province. [Method] Fourteen new rice varieties included in the Middle-ripe Japonica Rice Regional Test in 2011 were selected as the materials. Correlation analysis and cluster analysis were carried out on their quality traits. [Result] The rice cultivars possessed stable characteristics, which were difficult to be further improved. In addition, their quality traits had extremely complicated relationships, and the differences were significant between different groups. [Conclusion] This study will provide reference for improving the quality traits of japonica rice.展开更多
文摘Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) constitute</span><span style="font-family:Verdana;">s</span><span style="font-family:""><span style="font-family:Verdana;"> an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. </span><a name="_Hlk56239143"></a><span style="font-family:Verdana;">Plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) optimization into food recipes has been identified to increase patronage and minimises food wastage, due to the fruit’s (pulp) high perishability nature. In this study, local over ripe plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) was sampled and used in a beverage production. The beverage was processed from pureed ripe plantain, by three days fermentation of the pureed plantain mixture, boiling, and spicing, preservation with syrup, storage, and usage. The product’s processing was followed with a sensory evaluation of the new beverage on taste, appearance, color, flavour, and overall acceptability. Majority of the respondents indicated the new product was good and was well accepted. T</span></span><span style="font-family:Verdana;">he research sought to create food diversity, encourage more usage of the crop and to highlight the nutritional values of plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) which is particularly high in provitamin A carotenoid to address Vitamin A deficiency in low resource setting communities.
文摘With F1 individuals of the cross combination 88-110 of 83-4-96 ( V. quinquangularis Rehd. )× Muscat Rose ( V. vinifera L. ), the RAPD marker OPC15-1300 linked to ripe rot ( Gloeosporium fruetigenum Berk. ) resistance genes in Chinese wild Vitis was gained using bulked segregation analysis(BSA). And it was found that OPC15-1300 could be hereditary from the resistant parent (83-4-96) after the marker was tested in 50 F1 plants of the cross combination 88-110, 32 accessions of 8 Chinese wild Vitis species and 14cultivars of V. vinifera L. Also, it has provided a solid basis for molecular marker-assisted selection (MAS)and for possibly cloning disease resistance genes in the future.
文摘The picked pear is often ripened naturally or artificially in ethylene solution to put the pear into market earlier.When Qiuxiang pear are ripened,a great deal of ethylene is produced,the content of soluble solid,total sugar and titrable acidity are increased.The flesh is softened,the skin of fruit turns yellow,and the fruits are of aromatic favor.At different harvest time,respiration intensity appears different changing trends;the fruit qualities and the storage period are influenced too.Artificial ripening promotes fruit ripe and has a better effect than natural ripening.And Qiuxiang pear ripened artificially in earlier the middle or late of August can achieve better fruit qualities and higher economic value.
基金Supported by Heilongjiang Province Natural Science Foundation (C2004-24)
文摘This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest.
基金Supported by the Project for Science and Technology Transformation in Jiangsu Province(BA2008083)
文摘[Objective] This study aimed to analyze the quality characteristics of the new middle-ripe japonica rice varieties in Jiangsu Province. [Method] Fourteen new rice varieties included in the Middle-ripe Japonica Rice Regional Test in 2011 were selected as the materials. Correlation analysis and cluster analysis were carried out on their quality traits. [Result] The rice cultivars possessed stable characteristics, which were difficult to be further improved. In addition, their quality traits had extremely complicated relationships, and the differences were significant between different groups. [Conclusion] This study will provide reference for improving the quality traits of japonica rice.
