As an excellent local crop variety of Huanggang,"Huangzhou radish" has been widely promoted and its market influence is increasing day by day.Recently,the purity of "Huangzhou radish" has declined ...As an excellent local crop variety of Huanggang,"Huangzhou radish" has been widely promoted and its market influence is increasing day by day.Recently,the purity of "Huangzhou radish" has declined deeply,so it is urgent to improve and strengthen the purity and viability of "Huangzhou radish" including bad phenomena such as degeneration of varieties after self-pollination.At present,there was no SSR molecular marker can be used for genetic diversity identification of "Huangzhou radish".SSR molecular marker can provide a favorable tool to study "Huangzhou radish".In this study,"Xiakang","Hongbao"and "Huangzhou radish" were used as experimental materials,100 SSR primers were screened,and 25 pairs of SSR primers were selected.Finally,two pairs of primers were selected for identification of the purity of "Huangzhou radish" by non-denatured polyacrylamide gel electrophoresis (PAGE).The results showed that R-102 and R-112 primer pairs could amplify the special bands for "Huangzhou radish" from above three kinds of radishes.These two pairs of primers could be developed as SSR markers to identify the specificity and purity of "Huangzhou radish".Furthermore,this study provides convenient conditions for promoting the economic and social value of "Huangzhou radish".展开更多
[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different ...[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.展开更多
[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish...[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.展开更多
基金Supported by the Hubei Special Project for Development of Science and Technology in Local by Central Guidance(2018ZYYD019)
文摘As an excellent local crop variety of Huanggang,"Huangzhou radish" has been widely promoted and its market influence is increasing day by day.Recently,the purity of "Huangzhou radish" has declined deeply,so it is urgent to improve and strengthen the purity and viability of "Huangzhou radish" including bad phenomena such as degeneration of varieties after self-pollination.At present,there was no SSR molecular marker can be used for genetic diversity identification of "Huangzhou radish".SSR molecular marker can provide a favorable tool to study "Huangzhou radish".In this study,"Xiakang","Hongbao"and "Huangzhou radish" were used as experimental materials,100 SSR primers were screened,and 25 pairs of SSR primers were selected.Finally,two pairs of primers were selected for identification of the purity of "Huangzhou radish" by non-denatured polyacrylamide gel electrophoresis (PAGE).The results showed that R-102 and R-112 primer pairs could amplify the special bands for "Huangzhou radish" from above three kinds of radishes.These two pairs of primers could be developed as SSR markers to identify the specificity and purity of "Huangzhou radish".Furthermore,this study provides convenient conditions for promoting the economic and social value of "Huangzhou radish".
基金Supported by Scientific Research Program Guiding Project of the Education Department of Hubei Province(B2020166)Special Projects of the Central Government Guiding Local Science and Technology Development(2018ZYYD019)。
文摘[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.
基金Hubei Special Project for Development of Science and Technology in Local by Central Guidance(2018ZYYD019)Science and technology project of Jiangxi provincial education department(GJJ171121)。
文摘[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.
