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Based on the determination of physiological indexes of chestnut stored in the refrigerator, i.e. SOD (Superoxidize dismutase), CAT (Catalase), MDA (Malondialdehyde), Vc (Vitamin C) and GSH (Glutathione), damage rate and decay rate, by Factor Analysis and Canonical Correration Analysis, decay mechanism of the chestnut is that leaking of electrons results the formation of O2., which promote the SOD activity and Vc content; O2. damages mitochondrial membrane, its electrons transfer to H2O and then form H2O2 which damages the membrane, finally result in chestnut decay. By Comparison of the membrane and the mitochondrion in electron microscope photos of chestnut cell, this conclusion is also proved.

The quadratic orthogonal rotation design with 3 factors was used to study the effect of sodium hypochlorite, sodium sorbate and calcium propionate solutions on the chestnut, and to establish the function model with 3 factors. The analysis on this model showed that the order of the effect of 3 factors was as follows: Calcium propionate > Sodium sorbate >Sodium hypochlorite; In this test, for getting over 55% good-fruit rate, respectively, the optimum sodium hypochlorite concentration was 11.4％－19.5％, sodium sorbate concentration was 2.67％－39.9％, calcium propionate concentration was 1.09％－2.71％.

HA MIP was prepared in acetonitrile-ethylene glycol mixed solvent ( 20:1，v/v), HA was used as the template, methacrylic acid (MAA) as the functional monomer, azobisisobutyronitrile (AIBN) as the initiator and ethylene glycol dimethaerylate (EGDMA) as the cross-linker. The UV spectrophotometry was used to demonstrate the interaction between HA and MAA. The adsorption characteristics of MIP to HA have been studied by equilibrium binding experiment and Scatchard analysis. The data obtained show that MIP reached equilibrium within 6 h. It is found that within the studied concentration range one HA molecule is entrapped by two MAA molecules The Scatchard chart shows the apparent maximum binding capacity (Bmax) and the dissociation contents (KD) of MIP are 170.5 μmol/g and 0.18 mmol/L, respctively. The MIP synthesized by this method have better binding ability to histamine and can be applied on the separation and detection of histamine.

The adenosine triphosphate (ATP) bioluminescence rapid determination method may be useful for enumerating the total viable count (TVC) in soy sauce, as it has been previously used in food and beverages for sanitation with good precision. However, many factors interfere with the correlation between total aerobic plate counts and ATP bioluminescence. This study investigated these interfering factors, including ingredients of soy sauce and bacteria at different physiological stages. Using the ATP bioluminescence method, TVC was obtained within 4 h, compared to 48 h required for the conventional aerobic plate count (APC) method. Our results also indicated a high correlation coefficient (r = 0.90) between total aerobic plate counts and ATP bioluminescence after filtration and resuscitation with special medium. The limit of quantification of the novel detection method is 100 CFU/mL; there is a good linear correlation between the bioluminescence intensity and TVC in soy sauce in the range 1 × 102–3 × 104 CFU/mL and even wider. The method employed a luminescence recorder (Tristar LB-941) and 96-well plates and could analyse 50–100 samples simultaneously at low cost. In this study, we evaluated and eliminated the interfering factors and made the ATP bioluminescence rapid method available for enumerating TVC in soy sauce. Copyright © 2011 John Wiley & Sons, Ltd.

Chestnuts treated with calcium chloride (CaCl 2 ), which were stored in sand, survived after 80-days dormancy stage. Calcium chloride stablilized the membrane, but it accelerated the decay of the chestnut. The main reason for the decay was that the stress of low oxygen content induced the production of active oxygen species, eg., H 2 O 2 by analyzing the physiological indexes such as superoxide dismutase (SOD), catalase (CAT), malondialdehyde, vitamin C (Vc), damage rate and decay rate.

Chestnut is one of popular dry fruit due to its rich nutrients, flavor, taste and unique antioxidant activity in the world. Blight canker symptom is one of the serious problems for Chestnut growth and preservation. At present, fungi and parasite are regarded as the dominant roles for blight canker. A kind of likely virus was observed accidentally from Chinese chestnut by electron microscope. Virus might be another reason for blight canker. Little information is available referring to virus from Chinese chestnut presently. The primary shape observed by electron microscope was introduced in this paper. The isolation, identification, and characters of this virus analogue is in progress and further investigated.

The adenosine triphosphate (ATP) bioluminescence rapid determination method may be useful for enumerating the total viable count (TVC) in soy sauce, as it has been previously used in food and beverages for sanitation with good precision. However, many factors interfere with the correlation between total aerobic plate counts and ATP bioluminescence. This study investigated these interfering factors, including ingredients of soy sauce and bacteria at different physiological stages. Using the ATP bioluminescence method, TVC was obtained within 4 h, compared to 48 h required for the conventional aerobic plate count (APC) method. Our results also indicated a high correlation coefficient (r = 0.90) between total aerobic plate counts and ATP bioluminescence after filtration and resuscitation with special medium. The limit of quantification of the novel detection method is 100 CFU/mL; there is a good linear correlation between the bioluminescence intensity and TVC in soy sauce in the range 1 × 10(2) -3 × 10(4) CFU/mL and even wider. The method employed a luminescence recorder (Tristar LB-941) and 96-well plates and could analyse 50-100 samples simultaneously at low cost. In this study, we evaluated and eliminated the interfering factors and made the ATP bioluminescence rapid method available for enumerating TVC in soy sauce.