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相关概念视频

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
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Softwoods and Hardwoods01:28

Softwoods and Hardwoods

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Softwoods and hardwoods, derived from different types of trees, are distinguished by their leaf structures and cellular compositions, each serving unique purposes in construction and manufacturing. Softwoods come from cone-bearing trees with needle-like leaves and are predominantly composed of longitudinal cells called tracheids and a smaller proportion of radial cells known as rays. Due to their cellular structure, softwoods are commonly used in construction for structural frames, sheathing,...
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Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

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The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
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Toughness and Hardness of Aggregate01:22

Toughness and Hardness of Aggregate

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Toughness and hardness are critical properties of aggregate materials used in concrete, particularly on pavement surfaces and industrial flooring subjected to heavy loads. Toughness is defined as the aggregate's resistance to failure by impact and is measured by the aggregate impact value (AIV). For this, the aggregate impact value test is performed, wherein the impact is delivered by a standard hammer, which falls freely under its own weight onto the aggregates. The aggregates fragment in...
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相关实验视频

Updated: Jul 20, 2025

Fruit Volatile Analysis Using an Electronic Nose
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了解在软化过程中果品种之间的质量差异.

Fan Yang1, Renkai Zhao1, Jiangtao Suo2

  • 1College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China.

Food chemistry
|August 1, 2023
PubMed
概括

基维果的储存质量因多聚氨酸酶 (PG) 和β-氨酸酶活性的差异而有所不同. 代谢分析确定了像d-葡萄糖和维生素B2这样的关键化合物,可以预测果的味道和营养价值.

关键词:
细胞壁新陈代谢 细胞壁新陈代谢基维果 (Kiwi) 是一种类水果.代谢过程中的代谢.随机森林是随机的森林.软化 软化 软化粉和砂糖的新陈代谢

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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科学领域:

  • 园艺科学 园艺科学
  • 植物生理学 植物生理学
  • 代谢学 代谢学 代谢学

背景情况:

  • 果的质量受到收获后软化的品种差异的影响.
  • 了解这些差异对于改善水果储存和消费者满意度至关重要.

研究的目的:

  • 调查导致"Cuixiang" (CX) 和"Hayward" (HWD) 果成熟质量差异的生理和代谢因素.
  • 为了确定与果储存能力和营养价值相关的关键代谢物.

主要方法:

  • 结合生理学分析和非目标代谢学.
  • 利用随机森林学习算法来分析数据.
  • 评估了1°C存储对水果软化和酶活性的影响.

主要成果:

  • 基维果CX和HWD之间的可储存性差异主要与聚甲氨酸酶 (PG) 和β-甲氨酸酶活性的变化有关.
  • 通过降低两种品种的PG活性,1°C的储存有效地减缓了水果的软化.
  • 确定了368种代谢物,其中氨基酸,碳水化合物,辅因子和维生素以及核酸代谢是影响成熟差异的关键模块.
  • 30种代谢物,包括d-葡萄糖,d-马尔托斯,2-氧黄油酸,乳酸和维生素B2,有效地区分成熟质量.

结论:

  • 酶活性 (PG和β-galactosidase) 和特定的代谢途径显著影响果的成熟和储存质量.
  • 已识别的关键代谢物 (例如,d-葡萄糖,维生素B2) 具有评估果味道和营养价值的潜力.
  • 调查结果提供了关于果成熟机制的见解,并提供了质量评估的标记.