[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
Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to ev...Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.展开更多
The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 7...The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.展开更多
Early Permian deposits in north of Kalmard region recognize with formal group of Khan;they have various features in the different place. This group includes four different formations from lower to the upper part: Chil...Early Permian deposits in north of Kalmard region recognize with formal group of Khan;they have various features in the different place. This group includes four different formations from lower to the upper part: Chili, Sartakht and Hermez. These formations consist of carbonate rocks. Chili Formation has 104 m, thickness in Darin section and consists of limestone with intermediates of shale and marland sandstone. Lower boundary of this formation is disconformable with Gachal formation. The upper boundary is separated by unconformity from the upper part Sartakht formation according to the lithological characters and microscopic studies, cause identifications of beach, intertidal, open and semi-restricted lagoon, shoals and bar and open marine sub-environ- ments for the Chili Formation. Vertical changes of microfacies and depth changes curve show much more thickness of shoals and bar microfacies, and little thickness of open and semi-re- stricted lagoon and open marine microfacies. Deposits of Chili Formation in Darin section deposited in the gentle gradient Homoclinal ramp in the south of Paleotethys Ocean. Two depositional sequences have been identified in this formation, based on recognized Fusulinid, show age of Sakmarian, which has adaptation with Lower Absaroka III.展开更多
Sudan dyes are synthetic azo dyes which are widely used in industry. Although they are not allowed in foodstuffs, they have been found contaminating in different food products and their presence is regularly reported....Sudan dyes are synthetic azo dyes which are widely used in industry. Although they are not allowed in foodstuffs, they have been found contaminating in different food products and their presence is regularly reported. It is assumed that these appearances are due to cross-contamination or adulteration. In this paper, we present a newly developed fast and sensitive method for the quantification of eight Sudan dyes, using liquid-liquid extraction and UPLC-MS/MS analysis. The calibration curves were linear over the range of 0.1-25 mg/kg. Mean recovery for the eight Sudan dyes ranged from 80.7% to 104.4%, and with the inter-day and intra-day precisions ranged from 2.24% to 12.2%. The method was successfully applied in the determination of Sudan dyes in chili powder of 10 samples.展开更多
Chili(Capsicum annuum L.)is the popular spicy vegetable crops belonging to family Solanaceae.Chili peppers are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot...Chili(Capsicum annuum L.)is the popular spicy vegetable crops belonging to family Solanaceae.Chili peppers are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot or sweet pepper.Chili is used as spices,folk remedies for diseases,vegetables,and coloring agent showing a diverse role in human’s life.However,its production is hampered by different biotic stress and abiotic factors.Similarly,the unavailability of high yielding varieties,high temperature,and disease incidence,particularly,anthracnose disease,are the major constraints responsible for the low production of chili pepper.The advents of molecular markers,advancement in quantitative trait loci by classical genetic analysis,and conventional breeding have shown the number of genes for many important and major traits.While the newly developed genotyping technologies and nextgeneration sequencing have led to the discovery of molecular basis for economic important characters in the chili genome and generate large scale data for genomic resources.Based on this background,this review summarizes progress in the development of anthracnose disease-resistant and heat-tolerant chili genotypes through conventional breeding and molecular approaches.This review would help plant breeders in understanding the phenotypic and genetic make-up of capsicum genotypes and provides opportunities for pyramiding two respected genes with the help of diversified phenotypic and molecular marker evaluation.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
Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated...Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated rice husk. The mixture of 1% OC - 1% nSiO2 was prepared by dispersion of nSiO2 in OC solution. The morphology of nSiO2 in the mixture of OC-nSiO2 was measured from images of transmission electron microscopy (TEM). The effect of foliar application of the mixture of OC-nSiO2 on the induction of resistance against anthracnose disease caused by Colletotrichum gloeosporioides fungus on chili fruits was investigated. Results indicated that foliar application of OC-nSiO2 with the concentration of 60 mg/l - 60 mg/l was found to be as the optimal treatment that reduced the disease severity on chili fruits to 22.2% compared with 90.0% of the control. Thus, OC-nSiO2 hybrid material could be considered as an effective biotic elicitor to prevent anthracnose disease infection for chili fruits. Furthermore, the prepared OC-nSiO2 hybrid material can also be used as an environmentally friendly agrochemical product for sustainable development of agriculture.展开更多
A strain NBT capable of dissolving silicate minerals and promoting plant growth was treatedwith UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the sur-vival experiments in hi...A strain NBT capable of dissolving silicate minerals and promoting plant growth was treatedwith UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the sur-vival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6and NBT-19 were finally obtained. They could survive from 10 % NaCl solution and tolerate 55℃, acidic (pH4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as thestarting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through in-oculating these bacteria.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 index...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 coefficient 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 first flower node and carpopodium length. The first flower node was significantly negatively correlated with fruit length,fruit width,flesh thickness and weight per fruit and significantly 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
Based on the IDP data from the French DEMETER satellite,global distribution is shown,which corresponds to three precipitation zones:the aural precipitation zone,the mid-high latitude precipitation zone and the South A...Based on the IDP data from the French DEMETER satellite,global distribution is shown,which corresponds to three precipitation zones:the aural precipitation zone,the mid-high latitude precipitation zone and the South Atlantic precipitation zone.Then the Chili earthquake with M8.8 which occurred on February 27,2010 is taken as an example.The IDP fluxes from repeat orbits are compared and the results show that there is a clear enhancement on February 26,2010,just one day ahead of the Chili earthquake.In the south zone with L=2.1～2.7,the flux on February 26 is higher than that on previous days.However in the north zone with L=2.1～2.7,there is no clear change during the day but great enhancement during the night,which is close to the time of the earthquake.At the same time,the flux on February 26 near the equator is far lower than that on previous days.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.
文摘Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.
基金supported by the National Key R&D Program of China(2016YFD0400505)China Postdoctoral Science Foundation(2018M640241)+2 种基金Tianjin Postdoctoral Foundation(TJQYBSH2018010)Tianjin Municipal Education Commission(TD13-5013,2018ZD08)Key Laboratory of Industrial Fermentation Microbiology,Education Ministry of China(2018KF005)。
文摘The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.
文摘Early Permian deposits in north of Kalmard region recognize with formal group of Khan;they have various features in the different place. This group includes four different formations from lower to the upper part: Chili, Sartakht and Hermez. These formations consist of carbonate rocks. Chili Formation has 104 m, thickness in Darin section and consists of limestone with intermediates of shale and marland sandstone. Lower boundary of this formation is disconformable with Gachal formation. The upper boundary is separated by unconformity from the upper part Sartakht formation according to the lithological characters and microscopic studies, cause identifications of beach, intertidal, open and semi-restricted lagoon, shoals and bar and open marine sub-environ- ments for the Chili Formation. Vertical changes of microfacies and depth changes curve show much more thickness of shoals and bar microfacies, and little thickness of open and semi-re- stricted lagoon and open marine microfacies. Deposits of Chili Formation in Darin section deposited in the gentle gradient Homoclinal ramp in the south of Paleotethys Ocean. Two depositional sequences have been identified in this formation, based on recognized Fusulinid, show age of Sakmarian, which has adaptation with Lower Absaroka III.
文摘Sudan dyes are synthetic azo dyes which are widely used in industry. Although they are not allowed in foodstuffs, they have been found contaminating in different food products and their presence is regularly reported. It is assumed that these appearances are due to cross-contamination or adulteration. In this paper, we present a newly developed fast and sensitive method for the quantification of eight Sudan dyes, using liquid-liquid extraction and UPLC-MS/MS analysis. The calibration curves were linear over the range of 0.1-25 mg/kg. Mean recovery for the eight Sudan dyes ranged from 80.7% to 104.4%, and with the inter-day and intra-day precisions ranged from 2.24% to 12.2%. The method was successfully applied in the determination of Sudan dyes in chili powder of 10 samples.
文摘Chili(Capsicum annuum L.)is the popular spicy vegetable crops belonging to family Solanaceae.Chili peppers are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot or sweet pepper.Chili is used as spices,folk remedies for diseases,vegetables,and coloring agent showing a diverse role in human’s life.However,its production is hampered by different biotic stress and abiotic factors.Similarly,the unavailability of high yielding varieties,high temperature,and disease incidence,particularly,anthracnose disease,are the major constraints responsible for the low production of chili pepper.The advents of molecular markers,advancement in quantitative trait loci by classical genetic analysis,and conventional breeding have shown the number of genes for many important and major traits.While the newly developed genotyping technologies and nextgeneration sequencing have led to the discovery of molecular basis for economic important characters in the chili genome and generate large scale data for genomic resources.Based on this background,this review summarizes progress in the development of anthracnose disease-resistant and heat-tolerant chili genotypes through conventional breeding and molecular approaches.This review would help plant breeders in understanding the phenotypic and genetic make-up of capsicum genotypes and provides opportunities for pyramiding two respected genes with the help of diversified phenotypic and molecular marker evaluation.
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Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated rice husk. The mixture of 1% OC - 1% nSiO2 was prepared by dispersion of nSiO2 in OC solution. The morphology of nSiO2 in the mixture of OC-nSiO2 was measured from images of transmission electron microscopy (TEM). The effect of foliar application of the mixture of OC-nSiO2 on the induction of resistance against anthracnose disease caused by Colletotrichum gloeosporioides fungus on chili fruits was investigated. Results indicated that foliar application of OC-nSiO2 with the concentration of 60 mg/l - 60 mg/l was found to be as the optimal treatment that reduced the disease severity on chili fruits to 22.2% compared with 90.0% of the control. Thus, OC-nSiO2 hybrid material could be considered as an effective biotic elicitor to prevent anthracnose disease infection for chili fruits. Furthermore, the prepared OC-nSiO2 hybrid material can also be used as an environmentally friendly agrochemical product for sustainable development of agriculture.
文摘A strain NBT capable of dissolving silicate minerals and promoting plant growth was treatedwith UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the sur-vival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6and NBT-19 were finally obtained. They could survive from 10 % NaCl solution and tolerate 55℃, acidic (pH4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as thestarting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through in-oculating these bacteria.
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 coefficient 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 first flower node and carpopodium length. The first flower node was significantly negatively correlated with fruit length,fruit width,flesh thickness and weight per fruit and significantly 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.
基金sponsored by the Special Scientific Research.Fund of Earthquake Public Welfare Prefession of China(201008007),CEA(02092408)the Sino-Italy Cooperation Project(2009DFA21480)
文摘Based on the IDP data from the French DEMETER satellite,global distribution is shown,which corresponds to three precipitation zones:the aural precipitation zone,the mid-high latitude precipitation zone and the South Atlantic precipitation zone.Then the Chili earthquake with M8.8 which occurred on February 27,2010 is taken as an example.The IDP fluxes from repeat orbits are compared and the results show that there is a clear enhancement on February 26,2010,just one day ahead of the Chili earthquake.In the south zone with L=2.1～2.7,the flux on February 26 is higher than that on previous days.However in the north zone with L=2.1～2.7,there is no clear change during the day but great enhancement during the night,which is close to the time of the earthquake.At the same time,the flux on February 26 near the equator is far lower than that on previous days.
