作者机构：
[Zhong Qiu-ping; Xie Bi-xia; Wang Sen] Cent S Univ Forestry & Technol, Sch Resources & Environm, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wang Sen] C;Cent S Univ Forestry & Technol, Sch Resources & Environm, Changsha 410004, Hunan, Peoples R China.
关键词：
peach gum;supernatant;rheological property
摘要：
The rheological properties in the supernatant of peach gum from Prunnus dulcis were discussed in order to provide more scientific technical parameters and references for developing peach gum as a kind of medicinal gum.The rheological properties in the supernatant of peach gum were comparatively studied in different material ratios,temperatures,shaking times,pH values and salinities.The results show that,1) the mathematical model of shear rate with material ratio and shear stress is Y=0.069X12+0.035X2 -1.174,R2=0.942;2) the mathematical model of shear rate with temperature and shear stress is Y=4.936X12+0.023 2X2-1.688,R2=0.937;3) the mathematical model of shear rate with shaking time and shear stress is Y=0.005 192 X13-0.140 73X12+1.249 045X1+ 0.036 546 X2-3.644 29,R2=0.954 3;4) the effects of pH value on the rheological properties in the supernatant of peach gum are comparatively complicated with a varying range of 3-11 and the shear rate shows a change trend of saddle model;5) the mathematical model of shear rate with the concentration of NaCl and shear stress is Y=-0.037 44X1+0.012 93 X2,R2=0.998;6) the mathematical model of shear rate with the concentration of CaCl2 and shear stress is Y=0.025 789X1+0.016 19X2,R2 =0.999;and 7) the mathematical model of shear rate with the concentration of sorbic acid potassium and shear stress is Y=0.079 5X1+0.017 3X2,R2=0.998.The results show that the material ratio,temperature,shaking time,pH value significantly affect the rheological properties in the supernatant of peach gum,and the concentrations of NaCl and CaCl2 also significantly affect the rheological properties expect the concentration of sorbic acid potassium.
摘要：
The effects of three storage temperatures (1, 3, and 5 °C) were determined on the quality of the edible mushroom Agrocybe chaxingu stored in modified atmosphere packages (MAP) with and without (control) silicon gum film windows. Results showed that the storage temperature had clear effects on headspace gas concentrations of O2, CO2 and ethylene, sensory characteristics, respiration rate, ascorbic acid content, soluble solid content and electrolyte leakage. The higher storage temperature (5 °C) resulted in more rapid changes in the different quality parameters for the stored mushroom except in the case of storage at 1 °C where chilling injury occurred. The MAP with silicon gum film windows at 3 °C provided the best atmosphere for mushroom A. chaxingu as shown by a fact that the MAP packs with windows at 3 °C had better quality than the control.
摘要：
Gummosis disease is a semi-serious and non-infective disease that affects Amygdalus communis. The disease grade was studied on different cultivars, cultivating areas, age branches and rootstocks based on the disease index and the absolute influx of the diseased plants from June to August. And the occurred regularity of gummosis disease in Amygdalus communis and the disease resistance properties of different cultivars were discovered. The only effective method of preventing gummosis disease in Amygdalus communis is painting a CaO and S fluid mixture onto the plants five to six times from June to August. This technique is effect up to 80% of the time.
