[ Objective] The aim was to introduce the breeding process of natural colorful cocoon silkworm variety, Chuancan No. 24. [ Method] By cross breeding and pedigree separation, the silkworm variety, Chuancan No. 24, with...[ Objective] The aim was to introduce the breeding process of natural colorful cocoon silkworm variety, Chuancan No. 24. [ Method] By cross breeding and pedigree separation, the silkworm variety, Chuancan No. 24, with double sex-limited markings and strong vitality and for sum- mer-Autumn rearing was bred. [ Result] The results of laboratory identification and countryside test in Sichuan Province indicated that the Chuancan No. 24 was strong and could be reared easily. They had uniform development and excellent quality of cocoon and silk. In addition, their sexes could be identified by larval body color and markings. The main indexes are as follows： cocoon yield per 10 003 fourth instar larvae, 19.66 kg; filament length, 1 241.29 m; length of non-broken filament, 941.99 mm; reelability, 75.87% ; raw silk ratio of fresh cocoon, 17.07% ; and neatness, 94.03 points. The main economic features of new variety were better than those of the control. [ Conclusion] The Chuancan No. 24 has been approved by the Sichuan Silkworm Evaluation Commission, and it is suitable to rear this new variety in some regions of the Yangtze River drainage basin, such as Sichuan Province and Chongqing.展开更多
The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This stu...The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This study investigated the dynamic changes in metabolites,flavor characteristics and quality indicators of summerautumn tea during fermentation.Using headspace solid-phase microextraction gas chromatography(HS-SPMEGC-MS),96 key metabolites were identified,significantly enhancing the tea’s aroma and flavor.On the fourth day of fermentation,the content of ester catechins(EGCG,ECG)decreased by 79.44% and 79.57%,respectively,while non-ester catechins(EGC,C,EC)increased by 175.47%,228.18%,and 138.73%,respectively.Additionally,the gallic acid content increased by 755.58%,along with rises in free amino acids and soluble sugars.Sensory evaluation focused on taste,soup color,and aroma,resulting in a total score of 80.67.The intensity of astringency,bitterness,and sourness in the tea infusion gradually decreased,while sweetness,umami,and aroma intensified.These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation.This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.展开更多
To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and ...To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and mixed inoculation of A.cristatus/A.niger(MFT),respectively,with SAGT extracts(CT)as raw materials.The volatile organic compounds(VOCs),characteristic non-volatile compounds and sensory evaluation of tea samples were determined.The results showed a significant decrease in the content of tea polyphenols,carbohydrates and nongalloylated catechins(C,EC)and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT.The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway,which produced large amounts ofα-terpineol,phenethyl alcohol,and methyl salicylate,which in turn conferred ACFT with distinctly sweet,floral,and herbal aroma.ANFT produces large amounts of linalool oxides I and II,mainly through the linalool oxide metabolic pathway,making ANFT a distinctive aged and woody aroma.MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas,thus giving MFT a significant woody,herbal and stale aroma.This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT.展开更多
From summer to autumn in 2022,a severe drought lasted in southern China,posing serious effects on economic growth and ecological systems.This study explored the atmospheric circulations accounting for this persistent ...From summer to autumn in 2022,a severe drought lasted in southern China,posing serious effects on economic growth and ecological systems.This study explored the atmospheric circulations accounting for this persistent drought event.It shows that the drought in southern China during the summer of 2022 was strongly linked to the divergence of water vapor flux and descending motions,which were respectively caused by the anomalous anticyclone over the western North Pacific and the northward movement of the East Asian subtropical jet(EASJ).Differently,the atmospheric background responsible for the sustained drought in autumn is manly featured by a cyclonic circulation anomaly over the region from the Bay of Bengal to the South China Sea,which led to decreased moisture and descending motions in southern China.Further investigation suggests that the rarely strong surface warming over northern Eurasia and the extreme La Nina-like pattern over the tropical Pacific jointly resulted in the anomalous anticyclone over the western North Pacific and the northward shift of the EASJ in the summer of 2022,while the cyclonic circulation anomaly prevailing over the region from the Bay of Bengal to the South China Sea in autumn was largely attributed to the extremely negative anomalies of the tropical Indian Ocean sea surface temperature.展开更多
基金funded by the Agricultural Science and Technology Achievements Transformation Fund Programs (2010GB2F000412)
文摘[ Objective] The aim was to introduce the breeding process of natural colorful cocoon silkworm variety, Chuancan No. 24. [ Method] By cross breeding and pedigree separation, the silkworm variety, Chuancan No. 24, with double sex-limited markings and strong vitality and for sum- mer-Autumn rearing was bred. [ Result] The results of laboratory identification and countryside test in Sichuan Province indicated that the Chuancan No. 24 was strong and could be reared easily. They had uniform development and excellent quality of cocoon and silk. In addition, their sexes could be identified by larval body color and markings. The main indexes are as follows： cocoon yield per 10 003 fourth instar larvae, 19.66 kg; filament length, 1 241.29 m; length of non-broken filament, 941.99 mm; reelability, 75.87% ; raw silk ratio of fresh cocoon, 17.07% ; and neatness, 94.03 points. The main economic features of new variety were better than those of the control. [ Conclusion] The Chuancan No. 24 has been approved by the Sichuan Silkworm Evaluation Commission, and it is suitable to rear this new variety in some regions of the Yangtze River drainage basin, such as Sichuan Province and Chongqing.
基金supported by the National Natural Science Foundation of China(32302107)Open Fund of the Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Re-sources in Northern Region(FMR2023005Z)Youth Innovative Talent Project of General Universities in Guangdong Province(2023KQNCX010).
文摘The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This study investigated the dynamic changes in metabolites,flavor characteristics and quality indicators of summerautumn tea during fermentation.Using headspace solid-phase microextraction gas chromatography(HS-SPMEGC-MS),96 key metabolites were identified,significantly enhancing the tea’s aroma and flavor.On the fourth day of fermentation,the content of ester catechins(EGCG,ECG)decreased by 79.44% and 79.57%,respectively,while non-ester catechins(EGC,C,EC)increased by 175.47%,228.18%,and 138.73%,respectively.Additionally,the gallic acid content increased by 755.58%,along with rises in free amino acids and soluble sugars.Sensory evaluation focused on taste,soup color,and aroma,resulting in a total score of 80.67.The intensity of astringency,bitterness,and sourness in the tea infusion gradually decreased,while sweetness,umami,and aroma intensified.These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation.This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.
基金supported by the Industrial Innovation Guidance Fund for School-Land Cooperation(JZ2022YDZJ0062).
文摘To investigate the effect of individual and collaborative fermentation on summer-autumn green tea(SAGT)quality.Liquid fermentation with individual inoculation of Aspergillus cristatus(ACFT),Aspergillus niger(ANFT)and mixed inoculation of A.cristatus/A.niger(MFT),respectively,with SAGT extracts(CT)as raw materials.The volatile organic compounds(VOCs),characteristic non-volatile compounds and sensory evaluation of tea samples were determined.The results showed a significant decrease in the content of tea polyphenols,carbohydrates and nongalloylated catechins(C,EC)and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT.The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway,which produced large amounts ofα-terpineol,phenethyl alcohol,and methyl salicylate,which in turn conferred ACFT with distinctly sweet,floral,and herbal aroma.ANFT produces large amounts of linalool oxides I and II,mainly through the linalool oxide metabolic pathway,making ANFT a distinctive aged and woody aroma.MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas,thus giving MFT a significant woody,herbal and stale aroma.This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT.
基金supported by the National Natural Science Foundation of China(Grant No.42025502)。
文摘From summer to autumn in 2022,a severe drought lasted in southern China,posing serious effects on economic growth and ecological systems.This study explored the atmospheric circulations accounting for this persistent drought event.It shows that the drought in southern China during the summer of 2022 was strongly linked to the divergence of water vapor flux and descending motions,which were respectively caused by the anomalous anticyclone over the western North Pacific and the northward movement of the East Asian subtropical jet(EASJ).Differently,the atmospheric background responsible for the sustained drought in autumn is manly featured by a cyclonic circulation anomaly over the region from the Bay of Bengal to the South China Sea,which led to decreased moisture and descending motions in southern China.Further investigation suggests that the rarely strong surface warming over northern Eurasia and the extreme La Nina-like pattern over the tropical Pacific jointly resulted in the anomalous anticyclone over the western North Pacific and the northward shift of the EASJ in the summer of 2022,while the cyclonic circulation anomaly prevailing over the region from the Bay of Bengal to the South China Sea in autumn was largely attributed to the extremely negative anomalies of the tropical Indian Ocean sea surface temperature.
