猕猴桃猕猴桃夏管三措施

<正>严格疏果。对猕猴桃要求尽量不使用壮果激素,必须做好疏果工作,原则上同花序留单果,并疏除同枝顶果和尾果。一般长枝留3~5个果,中枝留2~3个果,短枝留1~2个果。授粉后15天,喷施叶面肥,以尿素、磷酸二氢钾为主,配用微肥等,每15天喷一次,连喷5次。幼果第一次停止生长后,以钾、氮肥为主施一次壮果肥。枝叶管理。红阳猕猴桃较其他猕猴桃品种叶片薄而大,抗逆性较差,而且枝梢细长易     

南充成功试种红心猕猴桃

<正>8月底,四川省南充市高坪区胜观镇胜百金猕猴桃基地开始采摘红心猕猴桃。据了解,这个基地2012年引进红心猕猴桃,通过3年的培育,今年开始挂果。红心猕猴桃具有果肉细嫩、香气浓郁、口感清爽、酸度极低、营养丰富的特点,被称为"果中之王"。     

不同混蒸条件对脐橙蒸馏酒品质的影响

脐橙蒸馏酒是脐橙精深加工的新型方式,可综合利用脐橙各个部分,逐渐为人们所知。本文旨在探究不同混蒸条件对脐橙蒸馏酒品质的影响。以新宁县脐橙为酿酒原料,设置3种不同混蒸条件(果渣+脐橙全果原酒/脐橙果肉原酒、脐橙全果原酒/脐橙果肉原酒、果皮+脐橙全果原酒/脐橙果肉原酒),分别制成不同的脐橙蒸馏酒,通过理化特性、风味成分、功效成分、感官指标来评价脐橙蒸馏酒品质。结果表明,脐橙全果原酒制备的脐橙蒸馏酒品质最好,其酒精度为15.8%vol,总酯含量为1.71 g·L^-1,总酚含量为0.722 g·L^-1,黄酮含量为2.150 g·L^-1,酒体澄清透明,有明显的脐橙香味和酒香。综合来看,采用脐橙全果原酒(或添加果酒、果皮)的蒸馏方式是酿造脐橙蒸馏酒的最佳混蒸条件,能够增加酒的风味和功效成分,以及潜在的健康功效,为脐橙蒸馏酒后续的发酵工艺和品质提升提供了一定的理论依据和技术支撑。     

龙葵果发酵制备果酒的研究

以成熟龙葵果、蜂蜜、白砂糖作为原料,用果酒酵母和活性干酵母,通过优化工艺、确定单因素条件、设计正交试验,酿制龙葵果酒。实验确定的优化发酵条件为:含糖量17%;发酵温度26℃;果酒酵母和活性干酵母比例为3:1,加量1.3%;发酵时间5d;酿制的龙葵果酒色泽浅黄,酒味芳香,口感醇厚;总糖含量8%～10%;酒精含量8.5%;pH为4.1～4.4。     

“四季爽水产专用液养剂”施放程序与效果的比较研究

在6个条件大致相同、面积为45.0m2的带水泥板护坡的池塘中,按不同的施放程序泼洒“四季爽水产专用液养剂”后,定时测定池水中Cl-、SO42-、HCO3-、CO32-、Ca2+、Mn2+、K+、Na+等8种离子和浮游生物数量的变化。结果表明,试验池塘和对照池塘池水中Cl-的浓度为0.002mg/L,比较恒定;SO42-的浓度为0.001mg/L￣0.002mg/L之间;HCO3-的浓度为0.003mg/L￣0.004mg/L之间;CO32-的浓度为0.004mg/L￣0.005mg/L之间;Ca2+的浓度为0.006mg/L￣0.007mg/L之间;Mn2+的浓度为0.001mg/L￣0.002mg/L之间;K+的浓度为0.001mg/L;Na+浓度为0.009mg/L￣0.011mg/L之间,说明在池塘中施放“四季爽水产专用液养剂”对主要离子的变化没有明显影响。对浮游生物的测定结果表明,试验池塘与对照池塘中无论是浮游植物还是浮游动物的数量均出现了比较大的差异。作为对照池塘的Ⅰ和Ⅲ号池塘浮游植物的量为0.2mg/L,浮游动物的量为0.1mg/L￣0.2mg/L;而试验池塘中施放2次的Ⅱ和Ⅴ号池塘中浮游植物的量为0.3￣0.4mg/L,浮游动物的量为0.2mg/L￣0.3mg/L;试验池塘中施放3次的Ⅳ和Ⅵ号池塘中浮游植物的量为0.3mg/L￣0.7mg/L,浮游动物的量为0.2mg/L￣0.5mg/L。     

黑果腺肋花楸花色苷对人胃癌细胞SGC-7901作用的初步探究

以人胃癌细胞SGC-7901作为模型研究黑果腺肋花楸花色苷的抗肿瘤活性,通过MTT实验检测黑果腺肋花楸花色苷对细胞生长的抑制作用。MTT结果表明,不同浓度的黑果腺肋花楸花色苷处理SGC-7901细胞24h、48h、72h后,黑果腺肋花楸花色苷均可抑制肿瘤细胞的生长。当浓度在1mg/m L-8mg/m L范围内,两种花色苷组分均有明显的抑制效果。8mg/m L花色苷组分2处理72h抑制率最高达到49.49%。但是在低浓度(1mg/m L以下)给药后两种花色苷组分并没有明显的线性规律与变化趋势,说明花色苷的纯度与还原能力与肿瘤的抑制率并没有直接的关系,还需要进一步探究。     

6-BA和NAA组合对万寿菊茎段离体增殖影响的研究

本试验以万寿菊为材料,通过比较次氯酸钠不同消毒时间对外植体消毒效果影响,及6-BA与NAA配比对万寿菊增殖影响。试验结果表明:万寿菊茎段做为外植体用2%次氯酸钠处理15min效果最佳;最佳增殖培养基为MS+6-BA1.0mg/L+NAA0.05mg/L+蔗糖30g/L+琼脂6.5g/L。     

薯粉生料同步糖化发酵工艺的优化

以红薯粉为原料优化同步糖化发酵工艺,得出红薯粉生料同步糖化发酵工艺的较佳条件是:料液比1∶3,初始pH4.0,添加淀粉酶量为30 U/g、糖化酶为220 U/mL、活性干酵母为0.1%,搅拌均匀,于30℃左右进行发酵。144 h后终止发酵,测定残总糖量为20.7%,酒度8.0%(V/V),出酒率39.6%,淀粉利用率达到69.8%。考察了红薯、木薯和薯蓣等3种薯粉之间生料发酵的差异,实验结果表明木薯粉发酵效果较好,144 h发酵终止后各指标平均值分别为残总糖量19.8%,酒度10.4%(V/V),出酒率40.6%,淀粉利用率达到71.8%,各项指标都有所提高。     

牛大力种子油的特性研究

本文采用溶剂浸提法制取牛大力种子油,并对牛大力种子油的特征指标、营养成分矿物质元素进行研究。采用GC法检测牛大力种子油的脂肪酸组成和含量,采用ICP-MS法检测牛大力种子及牛大力种子油的营养成分矿物质元素。研究结果表明,牛大力种子油能检出10种脂肪酸组成成分,且以不饱和脂肪酸为主。不饱和脂肪酸含量占78.8%,主要为油酸、亚油酸、亚麻酸和花生一烯酸,其中亚油酸含量最高,占53.6%。饱和脂肪酸含量占19.2%,主要为棕榈酸、硬脂酸、花生酸和山嵛酸。其余特征指标测定结果中,折光指数(n~(20))为1.4701,相对密度d_(20)~(20)为0.919,碘值为95g/100g,皂化值(KOH)为189mg/g。营养成分矿物质元素测定结果中,牛大力种子及牛大力种子油含钾、钙、铁、锌、硒分别为9.08×10~3mg/kg和237mg/kg、2.10×10~3mg/kg和193mg/kg、38.2mg/kg和2.72mg/kg、21.6mg/kg和7.15mg/kg、0.0831mg/kg和0.0032mg/kg。结果表明,牛大力种子油含有丰富的多不饱和脂肪酸,富含油酸和亚油酸和人体必需的矿物质元素钾、钙、铁、锌、硒,具有较高的营养和保健价值。     

不同氮磷钾肥处理对洛川红富士苹果产量的影响

该田间试验采用N、P、K肥3因子二次回归正交设计,研究了不同氮磷钾肥料对洛川红富士苹果产量的影响。结果表明,苹果产量与氮磷钾施肥量密切相关;P-N、P-K、N-K之间均存在交互作用;用建立的数学模型统计得到苹果产量最高可以达到48.7Kg/株,此时对应的氮、磷、钾最佳施肥量为48g/株、30.0g/株、32.0g/株。     

响应面法优化青汁猕猴桃山药蛋糕的工艺研究

为满足幼儿的食用需求,研发了一款外形可爱、绿色健康、营养丰富的卡通类营养强化蛋糕。通过单因素试验和响应面试验优化,确定青汁猕猴桃山药蛋糕的最佳配方为低筋面粉100%、玉米淀粉15%、青汁粉18%、猕猴桃96%、山药15%、鸡蛋140%、玉米油30%、白砂糖15%、维生素D3 10μg和L-乳酸钙600 mg,烘烤温度为上火200℃、下火180℃,烘烤时间20 min。在此配方和条件下制作的蛋糕色泽青绿,口感松软,既有猕猴桃的甜酸清爽,又有青汁清新的青草味,感官品质最佳。     

Sunburn on the Vineyard: Terroir and the Sustainability of Juice Grapes in an Arid Climate

Agricultural sustainability practices make the best use of both nature's resources and available technology, and generally avoid those land use practices that lead to greater environmental stress. There are examples in some agro-ecosystems, however, where stress is vital to food quality and productivity. In the case of grape production, a limited amount of environmental stress actually leads to an increase in fruit quality, and with wine grapes, to improved wine quality. But when the stress exceeds an acceptable threshold, vine vigour declines and production and quality may be compromised. Using our experiences with environmental stress in grapes grown in the landscapes of Central and Eastern Washington, USA, we question how agricultural sustainability should consider environmental stress, and at what point management interventions contribute or detract from a sustainable system. Framed by the two French land-related terms ‘appellation’ and ‘terroir’, we discuss agricultural sustainability for grape cultivation in an arid climate.     

黄河故道地区桂花白葡萄酒酿造工艺研究

以黄河故道地区民权贵人香酿酒葡萄和鲜桂花为主要原料,对桂花白葡萄酒酿造工艺进行研究,通过单因素试验和正交试验确定桂花白葡萄酒的最佳工艺参数:发酵温度12℃,鲜桂花添加量20 g·L-1,残糖保留10 g·L-1.该条件下制得的桂花白葡萄酒酒精度12％vol,残总糖10 g·L-1,总酸6.1 g·L-1,澄清透亮有光泽...     

香蕉酒生产工艺研究进展

香蕉酒作为一种具有独特风味的果酒逐渐受到市场的追捧。香蕉酒的传统工业生产工艺简单,随着市场对果酒酒品的追求,发酵工艺研究的改进越来越受到重视。本文总结了香蕉酒的传统工业生产工艺,通过对香蕉酒工艺优化发展的概述,并结合相关酒品评价方法,总结了香蕉酒的工艺优化方法,提出了改进发酵工艺的措施。     

Wine Tourism as an Opportunity for Tourism Development: Examples of Good Practice in Slovenia

The authors discuss wine tourism activities in the context of general tourism development in Slovenia. The country’s winegrowing areas have developed traditionally important viticulture, a relatively intensive production of typical grape varieties and in some cases also a distinct entrepreneurial spirit, which consequently reflects in tourism and regional development, based on diverse cultural heritage and natural values. Three Slovene wine regions are divided into nine wine districts with their own identities and more or less distinct terroirs. Despite a several centuries’ long tradition and a rich wine culture, it is evident that in national tourism strategies and development plans, wine tourism still does not occupy the position that it probably deserves, although most of the documents stress its potential for local or regional development. On the other hand, the authors recognize a significant interest among winemakers and tourism professionals for strategic cooperation and systematic approach to develop wine tourism in the selected destinations. The authors therefore focus on some paradoxes and emphasize examples of good practice at the national, regional, and local levels.     

腌料及其用量对牛肉丸品质的影响研究

本试验以牛肉为主要原料,在牛肉丸基本配方的基础上,对牛肉丸腌料及其用量进行单因素试验,以感官法评定,进一步探究和确定牛肉丸制作工艺的最佳配方。试验结果表明,影响牛肉丸品质的主次因素依次为料酒的用量>食醋的用量>食盐的用量,0.5%食盐、8%料酒、3%食醋可得到最佳腌制效果。     

蜀葵组织培养与快繁体系建立

近年来北方对蜀葵的园林绿化需求越来越大,北方的环境条件不利于蜀葵的分株和扦插繁殖,急需建立蜀葵组培快繁体系;采用蜀葵无菌苗的茎段做为外植体对蜀葵进行离体快速繁殖,茎段接种4-5周直接诱导出不定芽,芽诱导培养基MS＋6-BA1mg/L为最佳;增值培养以MS＋6-BA2mg/L＋NAA1mg/L为好,其增殖系数较高,幼苗生长快而健壮;而根的诱导则以1/2MS＋蔗糖浓度10g/L相对理想。     

液态法白酒酸调味液生产菌培养条件的优化及发酵液的后处理

本文采用正交试验对醋酸菌的发酵条件进行优化,并对发酵液进行后处理以去除絮状物。结果表明,当转速180 r·min^-1、初始酸度0.2%、初始酒精浓度6%时,酸度可达到56.21 g·L^-1,续茬发酵后可使最终酸度达到60~70 g·L^-1;在发酵液的后处理中,使用海藻酸钠处理发酵液的效果最佳。     

蜀葵简约化快繁模式的建立

本文基于生产需要,改进蜀葵组培快繁体系,建立一套简约化快繁模式,用蜀葵无菌苗的茎段做为外植体对蜀葵进行离体快速繁殖,在组培过程中简化培养基和培养条件,茎段接种4～5周直接诱导出不定芽,芽诱导培养基MS+6-BA1mg/L为最佳;增殖培养以MS+6-BA2mg/L+NAA1mg/L为好,其增殖系数较高,幼苗生长快而健壮;而根的诱导则以1/2MS+蔗糖浓度10g/L相对理想。     

Consumer’s Perception of Fruit Innovation

The objective of the present report is to explore consumers’ perception of fruit and fruit product innovations, in particular nutritionally enriched/fortified fruit and laser-tattoo labeled fruit. These innovations may modify consumers’ visual representation of fruit, influencing their perceptions of fruit integrity. The research included 537 face-to-face interviews with shoppers at the point of sale and was analyzed with the use of factor analysis and multivariate logistic regression. Results show that the consumers pursue “nature integrity–oriented” innovation, for both health and environment-oriented innovation. The consumer is cautious toward innovation and accepts it if the final product keeps its original familiarity. Consumers are more inclined toward innovation if they have a higher education level, are young or middle age, or have a higher income. To conclude, innovation is positively perceived if it respects consumers’ perception of fruit as being intrinsically natural. Innovation in fruit and fruit products should be tested against consumers’ acceptance.