相关实验视频

Updated: Jan 18, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

在三个发育阶段,鲁布斯生物活性和物理化学成分的变化

Naseh Nisar¹, Sajad Mohd Wani², Iqra Bashir¹

¹Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Jammu and Kashmir, 190025, India.

Plant foods for human nutrition (Dordrecht, Netherlands)

|May 31, 2025

概括

黑 (Rubus ulmifolius) 在成熟过程中发生质量变化. 半成熟阶段为食品应用提供最佳的物理化学和生物活性化合物.

科学领域:

食品科学食品科学食品科学
植物科学植物科学
营养科学营养科学

背景情况:

黑 (Rubus ulmifolius) 是未被充分利用的野生水果,具有潜在的健康益处.
水果的质量受到成熟阶段的重大影响.
了解这些变化对于优化收获和利用至关重要.

研究的目的:

调查成熟对黑物理化学性质,植物化学成分,抗氧化能力和矿物质含量的影响.
根据它们的质量属性,确定用于食品的黑的最佳成熟阶段.

主要方法:

分析黑的三个成熟阶段:未成熟,半成熟和完全成熟.
对物理化学参数 (TSS,湿度,酸度,糖) 的评估.
植物化学物质 (素,,黄,特定酸和糖化物) 和抗氧化活性 (DPPH,FRAP测定) 的量化.

主要成果:

总溶性固体 (TSS),水分,维生素C,糖,氨酸和抗氧化活性随着成熟而增加.
酸性,灰,总和总黄随着成熟而减少.
特定化合物,如氨-3-葡萄糖化物和3,4-二基酸增加,而酸和奎尔丁减少. 在完全成熟的果中检测到鲁丁和香草酸.

结论:

成熟显著改变了黑的物理化学特性和生物活性化合物特征.
半熟阶段表现出理想的物理化学和植物化学属性的良好平衡,使其成为食品应用的理想选择.
在这个阶段对加工黑的进一步研究可以提高它们的价值和可销售性.

关键词:

3,4-二基子酸 3,4-二基子酸抗氧化剂抗氧化剂是一种抗氧化剂.氨-3-葡萄化物奎尔丁 (Quercetin) 是一种青素.卢布斯 (Rubus) 是一个红宝石.

更多相关视频

Inducing Hairy Roots by Agrobacterium rhizogenes-Mediated Transformation in Tartary Buckwheat Fagopyrum tataricum

Inducing Hairy Roots by Agrobacterium rhizogenes-Mediated Transformation in Tartary Buckwheat Fagopyrum tataricum

Published on: March 11, 2020

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro

Published on: July 5, 2017

相关概念视频

Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

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.

Primary and Secondary Growth in Roots and Shoots

Primary and Secondary Growth in Roots and Shoots

Vascular plants, which account for over 90% of the Earth’s vegetation, all undergo primary growth—which lengthens roots and shoots. Many land plants, notably woody plants, also undergo secondary growth—which thickens roots and shoots.

The Calvin Benson Cycle

The Calvin Benson Cycle

Ribulose 1,5- bisphosphate carboxylase/oxygenase (RuBisCo) is a critical enzyme that catalyzes carbon dioxide assimilation during photosynthesis. However, it is an inefficient enzyme, having an extremely slow catalytic rate. A typical enzyme can process about a thousand molecules per second; however, RuBisCo fixes only around three-carbon dioxides per second. Photosynthetic cells compensate for this slow rate by synthesizing very high amounts of RuBisCo, making it the most abundant single...