To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relation...To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relations among them were then analyzed using statistical methods. The relations between the textural properties and the physical and mechanical features of rocks were determined.展开更多
The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatmen...The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatment caused the increasing amount of leached Ge atoms and enhancing volumes of both micro and mesopores at 80 ℃, the mesopore volume in ITH（Si/Ge = 3.4 and 5.8） and IWW（Si/Ge = 3.3） zeolites changed with the duration of the treatment（p H = 2; T = 80 ℃） as follows： 96 h 〈 1 h 〈 24 h. Independently on the chemical composition and zeolite topology, the treatment of germanosilicate zeolites at p H = 2–7 resulted in development of both micro and mesoporosity accompanied by the extraction of substantial amount of Ge atoms, while the increasing acidity up to p H = 0 resulted in some reduction of Ge extraction and in the development of mesopores at maintained value of micropore volume when compared with initial germanosilicates. The higher activity（i.e. number of reactant molecules converted per active site） of germanosilicate with modified micro-mesoporous channel system in comparison with parent IWW zeolite in esterification of levulinic acid was attributed to enhanced accessibility of active sites.展开更多
In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irr...In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two years.The results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD treatment.Additionally,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD treatment.Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the firmness.AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.展开更多
<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical foo...<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>展开更多
To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaoche...To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.展开更多
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the...Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.展开更多
Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2...A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2 physisorption measurements,and employed as potential adsorbents for CO_2 adsorption.The influence of structural and textural properties of these adsorbents over the CO_2 adsorption behaviour was also investigated.The results showed that MgO-based products prepared by solution–combustion and ball-milling processes,were highly porous,fluffy,nanocrystalline structures in nature,which are unique physico-chemical properties that significantly contribute to enhance their CO_2 adsorption.It was found that the MgO synthesized by solution combustion process,using a molar ratio of urea to magnesium nitrate（2：1）,and treated by ball-milling during 2.5 hr（MgO-BM2.5h）,exhibited the maximum CO_2 adsorption capacity of 1.611 mmol/g at 25℃ and 1 atm,mainly via chemisorption.The CO_2 adsorption behaviour on the MgO-based adsorbents was correlated to their improved specific surface area,total pore volume,pore size distribution and crystallinity.The reusability of synthesized MgO-BM2.5h was confirmed by five consecutive CO_2adsorption–desorption times,without any significant loss of performance,that supports the potential of MgO-based adsorbent.The results confirmed that the special features of MgO prepared by solution–combustion and treated by ball-milling during 2.5 hr are favorable to be used as effective MgO-based adsorbent in post-combustion CO_2 capture technologies.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9O...The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9Oδcomposites, such as the molar ratio of the template to La and Zr metal ions （Nt/m）, molar ratio of ammonia to La and Zr metal ions （Na/m）, hydrothermal temperature （Thydro）, and hy‐drothermal time （thydro）. The effect of the textural features and acidic properties on the catalytic performance of solid acid catalysts for alkenylation of p‐xylene with phenylacetylene was investi‐gated. Various characterization techniques such as N2 physisorption, X‐ray diffraction, NH3 temper‐ature‐programmed desorption, and thermogravimetric analysis were employed to reveal the rela‐tionship between the nature of catalyst and its catalytic performance. It was found that the catalytic performance significantly depended on the textural features and acidic properties, which were strongly affected by preparation conditions of the meso‐La0.1Zr0.9Oδcomposite. Appropriate acidic sites and high accessibility were required to obtain satisfactory catalytic reactions for this reaction. It was also found that the average crystallite size of t‐ZrO2 affected by the preparation conditions had significant influence on the ultrastrong acidic sites of the catalysts. The optimized SO42？/meso‐La0.1Zr0.9Oδcatalyst exhibited much superior catalytic activity and coke‐resistant stabil‐ity. Moreover, the developed SO42？/meso‐La0.1Zr0.9Oδcatalyst demonstrated excellent catalytic per‐formance for alkenylation of diverse aromatics with phenylacetylene to their correspondingα‐arylstyrenes. Combining the previously established complete regeneration of used catalysts by a facile calcination process with the improved catalytic properties, the developed SO42？/meso‐La0.1Zr0.9Oδ solid acid could be a potential catalyst for industrial production ofα‐arylstyrenes through clean and atom efficient solid‐acid‐mediated Friedel‐Crafts alkenylation of diverse aromatics with phenylacetylene.展开更多
It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology a...It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.展开更多
Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2...Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 ：F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.展开更多
This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatmen...This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.展开更多
The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages(green,pink and red)which were classified according to the colors of the fruit.The compression and the punc...The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages(green,pink and red)which were classified according to the colors of the fruit.The compression and the puncture tests were applied on samples.The cycling and relaxation tests showed that indexes of average firmness,energy absorption and deformation ratio were more sensitive parameters to maturity stages than others.The puncture tests indicated that maturity stages were effective on initial and average firmness and skin rupture force.Since the rigidity and the firmness of the fruit reduced,it was more prone to mechanical damage in the process of mature.The initial firmness values obtained fromcompressiontest and average firmness values from puncture tests had the highest correlation with each other which indicates that they can be used as representative parameter for tomato.Moreover,it was found that a/b color parameter can be good indicator for evaluating mechanical properties of tomato.展开更多
Due to the restriction such as the Minamata Convention as well as the IED of the European Commission,mercury removal from flue gases of coal-fired power plants(CPP)is an increasingly important environmental issue.This...Due to the restriction such as the Minamata Convention as well as the IED of the European Commission,mercury removal from flue gases of coal-fired power plants(CPP)is an increasingly important environmental issue.This makes this topic very crucial for both the energy industry and scientists.This paper shows how mercury arises from natural resources,i.e.,coals,through their combustion processes in CPP and considers the issue of mercury content in flue gases and solid-state coal combustion by-products.The main part of this paper presents a review of the solid sorbents available for elemental mercury control and removal processes,tested on a laboratory scale.The described solutions have a potential for wider usage in exhaust gas treatment processes in the energy production sector.These solutions represent the latest developments in the field of elemental mercury removal from gases.The authors present an overview of the wide range of solid sorbents and their modifications intended to increase affinity for Hg^(0).Among the presented sorbents are the wellknown activated carbon solutions but also novel modifications to these and other innovative sorbent proposals based on,e.g.,zeolites,biochars,other carbon-based materials,metal-organic frameworks.The paper presents a wide range of characteristics of the described sorbents,as well as the conditions for the Hg^(0) removal experiments summarizing the compendium of novel solid sorbent solutions dedicated to the removal of elemental mercury from gases.展开更多
Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, i...Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.展开更多
This study was carried out to investigate the effects of secondary sterilization on the quality of roasted shrimp（ Litopenaeus vannamei）with high nutrients. Roasted shrimps were vacuum packaged, with 100 g in each b...This study was carried out to investigate the effects of secondary sterilization on the quality of roasted shrimp（ Litopenaeus vannamei）with high nutrients. Roasted shrimps were vacuum packaged, with 100 g in each bag, and subjected to secondary sterilization for 30 min at 70, 80,90, 100, 110 and 120 ℃, or for 10, 20, 30, 40 and 50 min at 90℃. Then, the color, textural properties, sensory quality and pH were measured, and whether they were commercially sterile was evaluated. The results showed that with the increase of sterilizing temperature, L＊, a＊and b＊values all decreased. And with the increase of the duration of sterilization, L＊slightly decreased, while a＊and b＊slightly increased. In addition, with the increase in sterilizing temperature, the hardness, gumminess, chewiness and springiness of roasted shrimps increased at first and decreased subsequently, while the adhesiveness kept increasing, and the cohesiveness and shear force slightly declined. With the increasing duration of sterilization,the hardness, adhesiveness and chewiness rose, the cohesiveness and shear force declined, the gumminess decreased at first and increased subsequently, while the springiness increased at first and decreased subsequently. The pH of roasted shrimps varied in a complex pattern when sterilizing temperature was increased, but increased with the increasing duration of sterilization. The results showed that the roasted shrimps secondarily sterilized at 90℃ for 30 min have the best sensory quality, and are commercially sterile.展开更多
The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shann...The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.展开更多
Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship bet...Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship between the distribution of relative light intensity in the peach tree(Prunus persica)canopy and the yield and texture of peach fruits.The canopy of 7-year-old‘Qiuyan’was divided into cubical volumes and the relative light intensity distribution was measured for each cube,along with yield distribution and fruit textural properties at different growing times.The relative light intensity decreased gradually from outside to inside the canopy and from top to bottom.The yield distribution and the relative light intensity were clearly correlated.The percentage of the canopy receiving<30%relative light intensity was 49.07%in May,56.02%in June,and 58.95%in July,whereas the percentage receiving>80%relative light intensity was 32.72%,17.28%,and 10.96%,respectively.Consistent with this,peaches were found in the upper and middle portions of the canopy,within 1.5-3.0 m of the top.The regression equation showed that fruit texture index correlated significantly with relative light intensity.Relative light intensity is the main factor affecting peach yield and texture and must be above 41.83%for good peach quality.Orchardists should carefully plan summer pruning strategies to adjust the number and spatial distribution of branches accordingly.展开更多
文摘To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relations among them were then analyzed using statistical methods. The relations between the textural properties and the physical and mechanical features of rocks were determined.
基金the Czech Science Foundation for the support (1430898P)
文摘The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatment caused the increasing amount of leached Ge atoms and enhancing volumes of both micro and mesopores at 80 ℃, the mesopore volume in ITH（Si/Ge = 3.4 and 5.8） and IWW（Si/Ge = 3.3） zeolites changed with the duration of the treatment（p H = 2; T = 80 ℃） as follows： 96 h 〈 1 h 〈 24 h. Independently on the chemical composition and zeolite topology, the treatment of germanosilicate zeolites at p H = 2–7 resulted in development of both micro and mesoporosity accompanied by the extraction of substantial amount of Ge atoms, while the increasing acidity up to p H = 0 resulted in some reduction of Ge extraction and in the development of mesopores at maintained value of micropore volume when compared with initial germanosilicates. The higher activity（i.e. number of reactant molecules converted per active site） of germanosilicate with modified micro-mesoporous channel system in comparison with parent IWW zeolite in esterification of levulinic acid was attributed to enhanced accessibility of active sites.
基金the Key Project of Jiangxi Provincial Natural Science Foundation(20202ACBL215004)the National Natural Science Foundation of China(32071950)+1 种基金the National Key Research&Development Project of China(2016YFD0300501)the Key Research of&Development Project Jiangxi Province,China(20171BBF60030).
文摘In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two years.The results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD treatment.Additionally,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD treatment.Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the firmness.AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.
文摘<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>
基金supported by the National Natural Science Foundation of China (31301315 and 31171554)the Natural Science Foundation of Shandong Province,China (ZR2013CM004)+2 种基金the State Key Laboratory of Crop Biology Foundation,China (2013KF06)the Creation and Utilization of Agriculture Biology Resource of Shandong Province,China (2013 No.207)the Shandong Provincial Agriculture Liangzhong Project Foundation of China (2014 No.96)
文摘To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.
基金supported by the Key Science and Technology Project of Henan (211110110600)the Major Science and Technology Project of Henan (221100110700 and 231100110300)+1 种基金the High-Level Talent Research Start-up Fund Project of Henan University of Technology (2022BS039)the Natural Science Foundation of Henan (222300420423).
文摘Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金the National Institute of Nuclear Research(ININ),México,for financial support through project CB-406 stagesⅠ-Ⅲ
文摘A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2 physisorption measurements,and employed as potential adsorbents for CO_2 adsorption.The influence of structural and textural properties of these adsorbents over the CO_2 adsorption behaviour was also investigated.The results showed that MgO-based products prepared by solution–combustion and ball-milling processes,were highly porous,fluffy,nanocrystalline structures in nature,which are unique physico-chemical properties that significantly contribute to enhance their CO_2 adsorption.It was found that the MgO synthesized by solution combustion process,using a molar ratio of urea to magnesium nitrate（2：1）,and treated by ball-milling during 2.5 hr（MgO-BM2.5h）,exhibited the maximum CO_2 adsorption capacity of 1.611 mmol/g at 25℃ and 1 atm,mainly via chemisorption.The CO_2 adsorption behaviour on the MgO-based adsorbents was correlated to their improved specific surface area,total pore volume,pore size distribution and crystallinity.The reusability of synthesized MgO-BM2.5h was confirmed by five consecutive CO_2adsorption–desorption times,without any significant loss of performance,that supports the potential of MgO-based adsorbent.The results confirmed that the special features of MgO prepared by solution–combustion and treated by ball-milling during 2.5 hr are favorable to be used as effective MgO-based adsorbent in post-combustion CO_2 capture technologies.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
基金financially supported by the National Natural Science Foundation of China (21276041)the Program for New Century Excellent Talents in University of Ministry of Education (NCET-12-0079)+1 种基金the Natural Science Foundation of Liaoning Province (2015020200)the Fundamental Research Funds for the Central Universities (DUT15LK41)~~
文摘The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9Oδcomposites, such as the molar ratio of the template to La and Zr metal ions （Nt/m）, molar ratio of ammonia to La and Zr metal ions （Na/m）, hydrothermal temperature （Thydro）, and hy‐drothermal time （thydro）. The effect of the textural features and acidic properties on the catalytic performance of solid acid catalysts for alkenylation of p‐xylene with phenylacetylene was investi‐gated. Various characterization techniques such as N2 physisorption, X‐ray diffraction, NH3 temper‐ature‐programmed desorption, and thermogravimetric analysis were employed to reveal the rela‐tionship between the nature of catalyst and its catalytic performance. It was found that the catalytic performance significantly depended on the textural features and acidic properties, which were strongly affected by preparation conditions of the meso‐La0.1Zr0.9Oδcomposite. Appropriate acidic sites and high accessibility were required to obtain satisfactory catalytic reactions for this reaction. It was also found that the average crystallite size of t‐ZrO2 affected by the preparation conditions had significant influence on the ultrastrong acidic sites of the catalysts. The optimized SO42？/meso‐La0.1Zr0.9Oδcatalyst exhibited much superior catalytic activity and coke‐resistant stabil‐ity. Moreover, the developed SO42？/meso‐La0.1Zr0.9Oδcatalyst demonstrated excellent catalytic per‐formance for alkenylation of diverse aromatics with phenylacetylene to their correspondingα‐arylstyrenes. Combining the previously established complete regeneration of used catalysts by a facile calcination process with the improved catalytic properties, the developed SO42？/meso‐La0.1Zr0.9Oδ solid acid could be a potential catalyst for industrial production ofα‐arylstyrenes through clean and atom efficient solid‐acid‐mediated Friedel‐Crafts alkenylation of diverse aromatics with phenylacetylene.
基金financed by the Public Welfare Industry(Agriculture)Research Project of China(201503001-2)the Agricultural Special Financial in 2015 of Chinathe Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Sciences(2014ZL009)
文摘It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.
文摘Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 ：F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.
基金supported by the Postdoctoral Innovation Project of Shandong Province (SDCX-ZG-202303090).
文摘This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
文摘The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages(green,pink and red)which were classified according to the colors of the fruit.The compression and the puncture tests were applied on samples.The cycling and relaxation tests showed that indexes of average firmness,energy absorption and deformation ratio were more sensitive parameters to maturity stages than others.The puncture tests indicated that maturity stages were effective on initial and average firmness and skin rupture force.Since the rigidity and the firmness of the fruit reduced,it was more prone to mechanical damage in the process of mature.The initial firmness values obtained fromcompressiontest and average firmness values from puncture tests had the highest correlation with each other which indicates that they can be used as representative parameter for tomato.Moreover,it was found that a/b color parameter can be good indicator for evaluating mechanical properties of tomato.
基金This work was supported by the National Centre for Research and Development project LIDER,Contract Number LIDER/384/L-6/14/NCBR/2015.
文摘Due to the restriction such as the Minamata Convention as well as the IED of the European Commission,mercury removal from flue gases of coal-fired power plants(CPP)is an increasingly important environmental issue.This makes this topic very crucial for both the energy industry and scientists.This paper shows how mercury arises from natural resources,i.e.,coals,through their combustion processes in CPP and considers the issue of mercury content in flue gases and solid-state coal combustion by-products.The main part of this paper presents a review of the solid sorbents available for elemental mercury control and removal processes,tested on a laboratory scale.The described solutions have a potential for wider usage in exhaust gas treatment processes in the energy production sector.These solutions represent the latest developments in the field of elemental mercury removal from gases.The authors present an overview of the wide range of solid sorbents and their modifications intended to increase affinity for Hg^(0).Among the presented sorbents are the wellknown activated carbon solutions but also novel modifications to these and other innovative sorbent proposals based on,e.g.,zeolites,biochars,other carbon-based materials,metal-organic frameworks.The paper presents a wide range of characteristics of the described sorbents,as well as the conditions for the Hg^(0) removal experiments summarizing the compendium of novel solid sorbent solutions dedicated to the removal of elemental mercury from gases.
文摘Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.
基金Supported by Agricultural Science and Technology Achievement Transformation Fund of Shanghai(2015 No.2-1)The Program of Introducing International Advanced Agricultural Science and Technology(2011-Z12)
文摘This study was carried out to investigate the effects of secondary sterilization on the quality of roasted shrimp（ Litopenaeus vannamei）with high nutrients. Roasted shrimps were vacuum packaged, with 100 g in each bag, and subjected to secondary sterilization for 30 min at 70, 80,90, 100, 110 and 120 ℃, or for 10, 20, 30, 40 and 50 min at 90℃. Then, the color, textural properties, sensory quality and pH were measured, and whether they were commercially sterile was evaluated. The results showed that with the increase of sterilizing temperature, L＊, a＊and b＊values all decreased. And with the increase of the duration of sterilization, L＊slightly decreased, while a＊and b＊slightly increased. In addition, with the increase in sterilizing temperature, the hardness, gumminess, chewiness and springiness of roasted shrimps increased at first and decreased subsequently, while the adhesiveness kept increasing, and the cohesiveness and shear force slightly declined. With the increasing duration of sterilization,the hardness, adhesiveness and chewiness rose, the cohesiveness and shear force declined, the gumminess decreased at first and increased subsequently, while the springiness increased at first and decreased subsequently. The pH of roasted shrimps varied in a complex pattern when sterilizing temperature was increased, but increased with the increasing duration of sterilization. The results showed that the roasted shrimps secondarily sterilized at 90℃ for 30 min have the best sensory quality, and are commercially sterile.
基金supported by the National Key Technique Program for Regulation of Agricultural Structure,China (06-02-04B)
文摘The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.
基金China Agriculture Research System(Nos.2019-3-5-1-02,2019-3-4-4,F18R06001-1)China Agriculture Research System of MOF and MARA(No.CARS-30-Z-02)Hebei Province Key Research and Development Project(No.17226341).
文摘Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship between the distribution of relative light intensity in the peach tree(Prunus persica)canopy and the yield and texture of peach fruits.The canopy of 7-year-old‘Qiuyan’was divided into cubical volumes and the relative light intensity distribution was measured for each cube,along with yield distribution and fruit textural properties at different growing times.The relative light intensity decreased gradually from outside to inside the canopy and from top to bottom.The yield distribution and the relative light intensity were clearly correlated.The percentage of the canopy receiving<30%relative light intensity was 49.07%in May,56.02%in June,and 58.95%in July,whereas the percentage receiving>80%relative light intensity was 32.72%,17.28%,and 10.96%,respectively.Consistent with this,peaches were found in the upper and middle portions of the canopy,within 1.5-3.0 m of the top.The regression equation showed that fruit texture index correlated significantly with relative light intensity.Relative light intensity is the main factor affecting peach yield and texture and must be above 41.83%for good peach quality.Orchardists should carefully plan summer pruning strategies to adjust the number and spatial distribution of branches accordingly.
