根据光温对菊花品质的影响,通过不同定植期和不同品种试验,建立了以生理辐热积(physiological product of thermaleffectiveness and PAR,PTEP)为尺度的温室标准切花菊品质预测模型,并用独立的试验数据对模型进行检验.结果表明:模型对...根据光温对菊花品质的影响,通过不同定植期和不同品种试验,建立了以生理辐热积(physiological product of thermaleffectiveness and PAR,PTEP)为尺度的温室标准切花菊品质预测模型,并用独立的试验数据对模型进行检验.结果表明:模型对温室标准切花菊的展叶数、单株叶面积、株高、茎粗、节间长和花径的模拟值与实测值的符合度较好,模拟值与实测值基于1∶1线的决定系数(R2)和预测相对误差(RSE)分别为0.99、0.98、0.98、0.92、0.87、0.88和5.5%、6.5%、5.9%、4.1%、11.2%、12.4%.表明该品质预测模型预测精度高、实用性强,可为温室标准切花菊生产中的光温调控提供理论依据和决策支持.展开更多
AIM To evaluate the short-term outcomes and quality of life(Qo L) in gastric cancer patients undergoing digestive tract construction using the isoperistaltic jejunum-latercut overlap method(IJOM) after totally laparos...AIM To evaluate the short-term outcomes and quality of life(Qo L) in gastric cancer patients undergoing digestive tract construction using the isoperistaltic jejunum-latercut overlap method(IJOM) after totally laparoscopic total gastrectomy(TLTG).METHODS A total of 507 patients who underwent laparoscopic gastrectomy(D2) from January 2014 to March 2016 were originally included in the study. The patients were divided into two groups to undergo digestive tract construction using either IJOM after TLTG(group T, n = 51) or Roux-en-Y anastomosis after laparoscopic-assisted total gastrectomy(LATG)(group A, n = 456). The short-term outcomes and Qo L were compared between the two groups after 1:2 propensity-score matching(PSM). We used a questionnaire to assess Qo L.RESULTS Before matching, age, sex, tumor size, tumor location, preoperative albumin and blood loss were significantly different between the two groups(P < 0.05). After PSM, the patients were well balanced in terms of their clinicopathological characteristics, although both blood loss and in-hospital postoperative days in group T were significantly lower than those in group A(P < 0.05). After matching, group T reported better Qo L in the domains of pain and dysphagia. Among the items evaluating pain and dysphagia, group T tended to report better Qo L("Have you felt pain" and "Have you had difficulty eating solid food")(P < 0.05).CONCLUSION The IJOM for digestive tract reconstruction after TLTG is associated with reduced blood loss and less pain and dysphagia, thus improving Qo L after laparoscopic gastrectomy.展开更多
本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆...本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆生菜细菌、大肠菌群、霉菌和酵母均有显著的杀灭效果。辐照剂量≤2.32k Gy的处理,圆生菜的失重率、可溶性固形物含量、亚硝酸盐含量在5%水平上无显著影响;对圆生菜在贮藏期间Vc含量的下降起延缓作用,对其色泽、气味、质地和滋味、组织状态等感官方面总体可接受性没有显著影响。因此,0.68~2.32k Gy剂量范围内的辐照可有效控制鲜切圆生菜中的微生物而不影响其食用和感官品质,货架期可达6d。本文探索了辐照保鲜在鲜切菜生产加工过程中的可行性,为以后的研究提供了一定的科学依据。展开更多
文摘根据光温对菊花品质的影响,通过不同定植期和不同品种试验,建立了以生理辐热积(physiological product of thermaleffectiveness and PAR,PTEP)为尺度的温室标准切花菊品质预测模型,并用独立的试验数据对模型进行检验.结果表明:模型对温室标准切花菊的展叶数、单株叶面积、株高、茎粗、节间长和花径的模拟值与实测值的符合度较好,模拟值与实测值基于1∶1线的决定系数(R2)和预测相对误差(RSE)分别为0.99、0.98、0.98、0.92、0.87、0.88和5.5%、6.5%、5.9%、4.1%、11.2%、12.4%.表明该品质预测模型预测精度高、实用性强,可为温室标准切花菊生产中的光温调控提供理论依据和决策支持.
基金Supported by National Key Clinical Specialty Discipline Construction program of China,No.[2012]649Key Project of Science and Technology Plan of Fujian Province,No.2014Y0025
文摘AIM To evaluate the short-term outcomes and quality of life(Qo L) in gastric cancer patients undergoing digestive tract construction using the isoperistaltic jejunum-latercut overlap method(IJOM) after totally laparoscopic total gastrectomy(TLTG).METHODS A total of 507 patients who underwent laparoscopic gastrectomy(D2) from January 2014 to March 2016 were originally included in the study. The patients were divided into two groups to undergo digestive tract construction using either IJOM after TLTG(group T, n = 51) or Roux-en-Y anastomosis after laparoscopic-assisted total gastrectomy(LATG)(group A, n = 456). The short-term outcomes and Qo L were compared between the two groups after 1:2 propensity-score matching(PSM). We used a questionnaire to assess Qo L.RESULTS Before matching, age, sex, tumor size, tumor location, preoperative albumin and blood loss were significantly different between the two groups(P < 0.05). After PSM, the patients were well balanced in terms of their clinicopathological characteristics, although both blood loss and in-hospital postoperative days in group T were significantly lower than those in group A(P < 0.05). After matching, group T reported better Qo L in the domains of pain and dysphagia. Among the items evaluating pain and dysphagia, group T tended to report better Qo L("Have you felt pain" and "Have you had difficulty eating solid food")(P < 0.05).CONCLUSION The IJOM for digestive tract reconstruction after TLTG is associated with reduced blood loss and less pain and dysphagia, thus improving Qo L after laparoscopic gastrectomy.
文摘本研究将60Co-γ辐照技术引入到圆生菜的鲜切加工过程,研究不同剂量辐照对圆生菜减菌效果及其营养和感官品质的影响,以达到延长鲜切圆生菜贮藏期的目的。结果表明：辐照对鲜切圆生菜具有显著的减菌效果。辐照剂量≥0.68 k Gy的处理对圆生菜细菌、大肠菌群、霉菌和酵母均有显著的杀灭效果。辐照剂量≤2.32k Gy的处理,圆生菜的失重率、可溶性固形物含量、亚硝酸盐含量在5%水平上无显著影响;对圆生菜在贮藏期间Vc含量的下降起延缓作用,对其色泽、气味、质地和滋味、组织状态等感官方面总体可接受性没有显著影响。因此,0.68~2.32k Gy剂量范围内的辐照可有效控制鲜切圆生菜中的微生物而不影响其食用和感官品质,货架期可达6d。本文探索了辐照保鲜在鲜切菜生产加工过程中的可行性,为以后的研究提供了一定的科学依据。
