Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes.In current work the effects of superheated steam impingement blanching(SSIB)time an...Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes.In current work the effects of superheated steam impingement blanching(SSIB)time and temperature on drying characteristics and red pigments content of line pepper were investigated.Results showed that after a 3-min SSIB pretreatment at 110℃ the pepper epidermis covered with wax coat was damaged.In addition,the drying time was extensively decreased and the loss of red pigments of dried products was reduced.Results showed that the whole drying process took place in the falling rate period,which indicated that diffusion was the dominant physical mechanism governing moisture movement in the samples.Therefore,the second Fick’s law of diffusion was used to determine the effective moisture diffusivity(Deff)of line pepper,which increased from 1.193×10^-10 to 3.128×10^-10 m^2/s with increasing of the drying temperature and air velocity.The drying activation energy(Ea)of pretreated samples was 34.31 kJ/mol,which decreased by 3% compared with the non-pretreatment group.The findings of this work indicate that SSIB is very promising pretreatment technique as it not only enhances drying process but also improves bioactive substance preservation of red pepper.展开更多
This study aimed to investigate chlorophyll content and photosynthetic characteristics of 17 pepper inbred lines which were selected independently. The results showed that chlorophyll contents significantly varied amo...This study aimed to investigate chlorophyll content and photosynthetic characteristics of 17 pepper inbred lines which were selected independently. The results showed that chlorophyll contents significantly varied among different inbred lines. To be specific, chlorophyll content of No. 68 inbred line was significantly higher than that of other 14 inbred lines ; chlorophyll content of No. 55 inbred line was signifieandy lower than that of other 15 inbred lines. The chlorophyll content of various inbred lines showed a decreasing order of No. 68 〉 No. 47 〉 No. 66 〉 No. 62 〉 No. 63 〉 No. 60 〉 No. 61 〉 No. 64 〉 No. 56 〉 No. 67 〉 No. 65 〉 No. 48 〉 No. 59 〉 No. 58 〉 No. 57 〉 No. 69 〉 No. 55 ; the photosynthetic rate of various inbred lines showed a decreasing order of No. 68 〉 No. 57 〉 No. 60 〉 No. 48 〉 No. 58 〉 No. 47 〉 No. 62 〉 No. 63 〉 No. 64 〉 No. 65 ; the maximum photesynthetie rate of No. 65 inbred line was significantly lower than other seven inbred lines, while no signifi- cant difference was observed among other nine inbred lines.展开更多
An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of popula...An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of populations. In this study, five genetic similarity coefficients were compared for analysis of phylogenetic relationship among 31 hot pepper inbred lines based on SRAP. The applicability of different genetic similarity coefficient was investigated by means of SRAP data of hot pepper inbred lines. According to the experimental results, the variation ranges of Nei ＆ Li, Jaceard, Sorensen, Simple matching and Yule coefficients were 0. 598 - 0. 973, 0. 427 - 0. 947, 0. 598 - 0. 973, 0.427 - 0. 947 and 0. 133 - 0. 997, respectively. Results of cluster analysis based on different similarity coefficients varied greatly. To be specific, clustering results based on Nei ＆ Li, Jaccard and Sorensen coefficients were consistent; clustering with Simple matching and Yule coef ficients led to consistent classification of category in different order and slightly different classification of subcategory. Comprehensively comparing the results of cluster analysis and the dendrograms of hot pepper inbred lines, Yule coefficient is suitable for SRAP analysis of hot pepper.展开更多
基金the National Natural Science Foundation of China(Grant No.31360399)for the financial support.
文摘Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes.In current work the effects of superheated steam impingement blanching(SSIB)time and temperature on drying characteristics and red pigments content of line pepper were investigated.Results showed that after a 3-min SSIB pretreatment at 110℃ the pepper epidermis covered with wax coat was damaged.In addition,the drying time was extensively decreased and the loss of red pigments of dried products was reduced.Results showed that the whole drying process took place in the falling rate period,which indicated that diffusion was the dominant physical mechanism governing moisture movement in the samples.Therefore,the second Fick’s law of diffusion was used to determine the effective moisture diffusivity(Deff)of line pepper,which increased from 1.193×10^-10 to 3.128×10^-10 m^2/s with increasing of the drying temperature and air velocity.The drying activation energy(Ea)of pretreated samples was 34.31 kJ/mol,which decreased by 3% compared with the non-pretreatment group.The findings of this work indicate that SSIB is very promising pretreatment technique as it not only enhances drying process but also improves bioactive substance preservation of red pepper.
基金Supported by vegetable Station of Ningxia Hui Autonomous Region
文摘This study aimed to investigate chlorophyll content and photosynthetic characteristics of 17 pepper inbred lines which were selected independently. The results showed that chlorophyll contents significantly varied among different inbred lines. To be specific, chlorophyll content of No. 68 inbred line was significantly higher than that of other 14 inbred lines ; chlorophyll content of No. 55 inbred line was signifieandy lower than that of other 15 inbred lines. The chlorophyll content of various inbred lines showed a decreasing order of No. 68 〉 No. 47 〉 No. 66 〉 No. 62 〉 No. 63 〉 No. 60 〉 No. 61 〉 No. 64 〉 No. 56 〉 No. 67 〉 No. 65 〉 No. 48 〉 No. 59 〉 No. 58 〉 No. 57 〉 No. 69 〉 No. 55 ; the photosynthetic rate of various inbred lines showed a decreasing order of No. 68 〉 No. 57 〉 No. 60 〉 No. 48 〉 No. 58 〉 No. 47 〉 No. 62 〉 No. 63 〉 No. 64 〉 No. 65 ; the maximum photesynthetie rate of No. 65 inbred line was significantly lower than other seven inbred lines, while no signifi- cant difference was observed among other nine inbred lines.
基金Supported by Natural Science Foundation of Hainan Province"Construction of Genetic Linkage Map of Dendrobium"(312024)China Spark Program"Pilotscale Trial and Demonstration of New Varieties of Tropical Flowers"(2012GA800003)Special Fund for Basic Scientific Research of Central Nonprofit Research Institutes"Study on the Cold Stress Response Mechanism and Breeding of Cold-resistant in Dendrobium phalaenopsis"(1630032014017)
文摘An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of populations. In this study, five genetic similarity coefficients were compared for analysis of phylogenetic relationship among 31 hot pepper inbred lines based on SRAP. The applicability of different genetic similarity coefficient was investigated by means of SRAP data of hot pepper inbred lines. According to the experimental results, the variation ranges of Nei ＆ Li, Jaceard, Sorensen, Simple matching and Yule coefficients were 0. 598 - 0. 973, 0. 427 - 0. 947, 0. 598 - 0. 973, 0.427 - 0. 947 and 0. 133 - 0. 997, respectively. Results of cluster analysis based on different similarity coefficients varied greatly. To be specific, clustering results based on Nei ＆ Li, Jaccard and Sorensen coefficients were consistent; clustering with Simple matching and Yule coef ficients led to consistent classification of category in different order and slightly different classification of subcategory. Comprehensively comparing the results of cluster analysis and the dendrograms of hot pepper inbred lines, Yule coefficient is suitable for SRAP analysis of hot pepper.
