[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods ...[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods on the physiological and quality indexes of green plums were investigated through two kinds of different treatment methods(treatment 1:1-MCP+cold storage,treatment 2:nisin+cold storage),with rotten fruit rate,weight loss rate,yellow ripeness index,hardness,Vc content,titratable acid,soluble solids and peroxidase(POD)activity as the evaluation indexes.[Results]The storage method of treating green plums with 1-MCP combined with cold storage could delay the quality decline of green plums after harvest,while the effect of nisin treatment was slightly inferior.1-MCP treatment followed by cold storage could more effectively delay the senescence of green plums,delay the decrease of fruit hardness and soluble solid content to the greatest extent,and maintain the titratable acid and Vc contents at relatively good levels.It further reduced weight loss rate and rotten fruit rate,postponed the time of the peak of POD enzyme activity,and reduced the loss of nutrients in the fruit,thereby maintaining good commercial properties of the fruit.[Conclusions]This study plays an important role in the post-harvest storage,preservation and transportation,as well as the development of the green plum industry.展开更多
Taking green plum Industry in Luhe County of Shanwei City in Guangdong Province as an example,this paper made a precise positioning,based on the characteristics of rural tourism resources in Yongchuan Township,took th...Taking green plum Industry in Luhe County of Shanwei City in Guangdong Province as an example,this paper made a precise positioning,based on the characteristics of rural tourism resources in Yongchuan Township,took the current situation as the guide and improving the tourism function as the carrier,made an innovation of the rural tourism industry system,in order to improve the quality of rural tourism development,and realize the strategic goal of rural revitalization.展开更多
To study the effect of Green plum citron double strain fermentation filtrate(DSF)on the proliferation rate of HaCaT keratinocytes by CCK8 assay.The effect of DSF on the mRNA transcription levels of filagolin(FLG),lori...To study the effect of Green plum citron double strain fermentation filtrate(DSF)on the proliferation rate of HaCaT keratinocytes by CCK8 assay.The effect of DSF on the mRNA transcription levels of filagolin(FLG),loricrin(LOR),and occludin 1(CLD1)in HaCaT cells in sodium dodecyl sulfate(SLS)model was investigated by qPCR.The effect of DSF on the content of TNF-αin the supernatant of HaCaT cells in the model was investigated by Elisa.The results showed that DSF had no toxicity to HaCaT cells,but it could increase the mRNA transcription levels of FLG,LOR and CLD1 in HaCaT cells in the model,and reduce the content of TNF-αin the supernatant of HaCaT cells in the model.DSF had a certain effect on skin care of strengthening skin barrier.展开更多
In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine ...In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.展开更多
基金Supported by Scientific Research and Technology Development Project of Hezhou City,Guangxi(HKG 1541005)。
文摘[Objectives]This study was conducted to discuss the change laws and relationships of the physiological indexes in green plums treated with nisin or 1-MCP in the cold storage process.[Methods]Different storage methods on the physiological and quality indexes of green plums were investigated through two kinds of different treatment methods(treatment 1:1-MCP+cold storage,treatment 2:nisin+cold storage),with rotten fruit rate,weight loss rate,yellow ripeness index,hardness,Vc content,titratable acid,soluble solids and peroxidase(POD)activity as the evaluation indexes.[Results]The storage method of treating green plums with 1-MCP combined with cold storage could delay the quality decline of green plums after harvest,while the effect of nisin treatment was slightly inferior.1-MCP treatment followed by cold storage could more effectively delay the senescence of green plums,delay the decrease of fruit hardness and soluble solid content to the greatest extent,and maintain the titratable acid and Vc contents at relatively good levels.It further reduced weight loss rate and rotten fruit rate,postponed the time of the peak of POD enzyme activity,and reduced the loss of nutrients in the fruit,thereby maintaining good commercial properties of the fruit.[Conclusions]This study plays an important role in the post-harvest storage,preservation and transportation,as well as the development of the green plum industry.
基金Supported by Guangdong Students’Platform for Innovation and Entrepreneurship Training Program"Discussion of the Long-term Mechanism of Industrial Poverty Alleviation from the Perspective of Industrial Value Chain:Taking Green Plum Township of Luhe County as an Example"(S202113714021X)。
文摘Taking green plum Industry in Luhe County of Shanwei City in Guangdong Province as an example,this paper made a precise positioning,based on the characteristics of rural tourism resources in Yongchuan Township,took the current situation as the guide and improving the tourism function as the carrier,made an innovation of the rural tourism industry system,in order to improve the quality of rural tourism development,and realize the strategic goal of rural revitalization.
文摘To study the effect of Green plum citron double strain fermentation filtrate(DSF)on the proliferation rate of HaCaT keratinocytes by CCK8 assay.The effect of DSF on the mRNA transcription levels of filagolin(FLG),loricrin(LOR),and occludin 1(CLD1)in HaCaT cells in sodium dodecyl sulfate(SLS)model was investigated by qPCR.The effect of DSF on the content of TNF-αin the supernatant of HaCaT cells in the model was investigated by Elisa.The results showed that DSF had no toxicity to HaCaT cells,but it could increase the mRNA transcription levels of FLG,LOR and CLD1 in HaCaT cells in the model,and reduce the content of TNF-αin the supernatant of HaCaT cells in the model.DSF had a certain effect on skin care of strengthening skin barrier.
基金Supported by Talent Introduction Project of Sichuan University of Science&Engineering(2012RC142015RC14)
文摘In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.
