Genetic polymorphism analysis of Citrus reticulata Blanco cv. chachiensis Tanaka and its relatives by SCoT molecular marker / 中草药

Objective To carry out genetic polymorphism analysis of Citrus reticulata Blanco cv. chachiensis Tanaka and its relatives by using SCoT molecular marker method. Methods Five factors of Mg2+, dNTPs, TaqDNA polymerase, primer, and template DNA concentration were used to screen the suitable SCoT-PCR reaction system for C. reticulata and its relatives by the method of orthogonal design. The optimum annealing temperature was screened by gradient temperature, and its polymorphic primers were verified. Results A total of 12 clear and rich bands were finally screened out as the primers of SCoT molecular marker for C. reticulata and its relatives in the optimized PCR reaction system, and the genetic distance and the UPGMA clustering tree of C. reticulata and its relatives were got by NTSYS software analysis. Conclusion The optimized SCoT-PCR reaction system was validated by using three different places of citrus genomic DNA to obtain the polymorphism and the clear amplified bands, which showed that the SCoT molecular marker system of Citrus reticulata is stable and reliable. The results of cluster analysis were able to make a preliminary separation of 13 kinds of materials scientifically and intuitively in molecule level.

Study on influence factors on relationship between boiling point and saturated steam pressure in vacuum extraction of traditional Chinese medicines / 中草药

Objective: To investigate the correlation of water and different volume fractions of ethanol boiling point and saturated steam pressure when using the vacuum extraction technology, and to compare the impact on saturation steam pressure of the addition of different medicine materials (Andrographis paniculata, Carthamus tinctorius, Angelica dahurica, Uncaria rhynchophylla, Scutellaria baicalensis, Salvia miltiorrhiza, Citrus reticulata) or the addition of materials with different particle sizes. Methods: To obtain the theoretical value and measured value of saturated steam pressure under different boiling points by the combined method of theoretical calculation, experiment measurement, and statistical analysis Results: The regression equation for the saturated steam pressure (P) with the volume fraction of ethanol solvent (V) and the boiling point (T) was P = 76.467 1+0.035 2 T2+1.201 0 TV-30.749 4 V2-3.123 9 T-14.966 7 V. The results showed that measured values of the saturated steam pressure of pure solvent, water and different concentration of ethanol, was less than the theoretical value. After adding herbs, the measured value of saturated steam pressure was higher than the pure solvent. The saturated steam pressure would reduce exactly as the extraction temperature reaches a certain temperature after the herbs were added. Conclusion: The addition and crush of herbs have influence on the saturated vapor pressure of solvent with small range.

Cloning, analysis, and expression of limonoid UDP-glucosyl transferase gene in Citri Reticulatae Semen / 中草药

Objective: To cloning limonoid-UDP-glucosyl transferase (LGT) gene in Citrus reticulata, analyze the bioinformations of LGT, and compare the expression to provide the foundation for the composite and regulation mechanism of the active ingredient in Citri Reticulatae Semen. Methods: LGT gene was cloned the protein characteristics were analyzed using bioinformatics and constructing phylogenetic tree. The expression of LGT in the different parts was analyzed using real time-PCR. Results: A 1 530 bp LGT sequence in in C. reticulata, was obtained, which had a 1509 bp ORF and could encode 502 amino acids. And protein analysis and forecast of its secondary and tertiary structures were carried out. Gene expression analysis revealed the expression of citrus LGT was the lowest in semen, and was followed by skin, and the highest expression of fresh. Conclusion: LGT gene of C. reticulata, and is successfully cloned, analyzed, and expressed a basis for the study of matter in the synthesis and regulation of limonoids is provided.

Produção da tangerineira 'ponkan' após poda de recuperação / Production of 'ponkan' tangerine tree after pruning recovery

Objetivou esta pesquisa testar o efeito da poda de topo no rebaixamento da copa e poda da saia, na recuperação da tangerineira 'Ponkan' com 12 anos de idade, altura de 4 metros, espaçadas de 6 x 4 m e enxertadas sobre limoeiro 'Cravo'. O experimento foi conduzido na Fazenda Vito Crincoli localizada no município de Perdões, MG. O delineamento experimental utilizado foi em blocos ao acaso, em esquema fatorial 4 x 2, sendo poda do topo (sem poda, poda a 3,0; 2,5 e 2,0m) e poda da saia (sem e com a poda) com quatro repetições. A parcela útil foi constituída de três plantas. As podas drásticas de topo prejudicaram a primeira produção, contudo a partir do segundo ano após a poda, as plantas apresentaram boa recuperação. Esse comportamento foi confirmado na terceira colheita, quando os diferentes tipos de podas do topo não se diferenciaram na produtividade, sendo que o tratamento com poda da saia foi superior ao sem poda.

This research aimed to test top pruning effect on the lowering of plant canopy, pruning the lower canopy on the recover of 12 years old 'Ponkan' tangerine tree, 4 meters height, 6 x 4 spaced and grafted on 'Cravo' lemon rootstock. This experiment was carried out at Vito Crincoli's Farm in Perdões, MG. It was carried out under randomized plots in a factorial scheme of 4x2, top pruning (without pruning, pruning at 3.0; 2.5 and 2.0 m) and skirt pruning (with and without pruning) with 4 replications. Plot size was composed by three plants. Heavy pruning of the top canopy lowered the first tree yield, however, and in the begining of the second year, the plants showed a very good recover. The same behavior was seem for the third harvest when several kinds of top pruning did not differ in the yield. Skirt pruning treatment was superior to that without any pruning.

Processamento mínimo de tangerinas sob duas temperaturas / Fresh-cut tangerine stored under two temperatures

Conduziu-se este trabalho para avaliar o efeito de duas temperaturas na qualidade de Tangerina 'Poncã', minimamente processada, durante 12 dias. O processamento mínimo consistiu de lavagem, sanificação, retirada das cascas das frutas e embalagem. Os frutos foram refrigerados a 0ºC e 10ºC. Foram avaliados, a cada três dias, as seguintes variáveis: concentração de O2 e CO2, perda de massa, valor L*, a* e b*, pH, acidez titulável, sólidos solúveis, rendimento do suco, vitamina C e beta-caroteno. Concluiu-se que, as temperaturas de 0ºC e 10ºC, não tiveram influência distinta sobre a cor, teores de vitamina C e beta-caroteno e sólidos solúveis, contudo influenciaram o rendimento do suco, que foi melhor nas frutas armazenadas a 10ºC. A interação temperatura e tempo afetaram a perda de massa e o pH, observando-se que, quanto maior a temperatura e o tempo de armazenamento, maiores são as perdas sofridas pelos frutos minimamente processados.

The objective of this work was to evaluate the effect of two temperatures on the quality of fresh-cut Tangerine 'Poncã' during 12 days. The minimal processing consisted of washing, sanitization, the peelling of the fruit and packing. The fruit were cooled at 0ºC and 10ºC. The following variable were evaluated every 3 days: concentration of O2 and CO2, mass loss, L *, a* and b * values, pH, titratable acidity, soluble solids, juiciness, vitamin C and beta-carotene. It was concluded that of temperature at 0ºC and 10ºC did not have different influence on color, vitamin C, beta-carotene and soluble solids, however held the juiciness what was the best in the fruit stored 10ºC. The interaction temperature and time affected the mass loss and pH, observing that the bigger temperature and the time of storage, the bigger are the losses suffered for the fresh-cut fruits.

Qualidade de tangerina 'poncã' minimamente processada, armazenada a 5°c / Quality of fresh-cut 'Poncã' Tangerine, stored at 5°C

Com o presente trabalho, objetivou-se analisar o comportamento da Tangerina 'Poncã' minimamente processada armazenada a 5°C. O experimento foi executado no Laboratório de Pós-Colheita de Frutas e Hortaliças do Departamento de Ciência dos Alimentos da Universidade Federal de Lavras MG. As frutas foram lavadas com detergente neutro e sanificadas com hipoclorito de sódio a 200 ppm por 15 minutos, descascadas, embaladas e resfriadas imediatamente a 5°C. Foi utilizado um delineamento inteiramente casualizado simples, com 3 repetições e 3 frutas por parcela experimental. A influência de 5 níveis do fator tempo (0, 3, 6, 9 e 12 dias) foi avaliada. A qualidade das frutas foi analisada a partir das seguintes variáveis: perda de massa, rendimento em suco, concentração de O2 e CO2 no interior das embalagens, valores L*, a* e b*, pH, acidez titulável, sólidos solúveis, beta-caroteno e vitamina C. A temperatura de 5°C foi adequada no armazenamento de Tangerina 'Poncã' minimamente processada, baseado nas pequenas modificações na cor, acidez titulável, sólidos solúveis, perda de massa e rendimento do suco, embora, perdas nos teores de vitamina C (34,07 por cento) e beta-caroteno (42,75 por cento) tenham sido observadas.

The objective of the work was to analyze the behavior of the fresh-cut 'Poncã' Tangerine stored 5°C. The experiment was carried out in the Postharvest Fruit and Vegetables Laboratory of the Food Science Department / Federal University of Lavras - Brazil. The fruit were washed with neutral detergent and sanitized with sodium hipochlorite 200ppm for 15 minutes, peeled, packed and immediately cooled at 5°C. It was used a fully randomly design, with 3 replications and 3 fruits per plote. The influence of 5 levels of the factor time (0, 3, 6, 9 and 12 days) was evaluated. The quality of the fruit was analyzed based in the following variable: mass loss, juiciness, concentration of O2 and CO2 into the packages, L *, a* and b * values, pH, titratable acidity, soluble solids, beta-carotene and vitamin C content. The temperature of 5°C was indicated to the storage of fresh-cut 'Poncã' tangerine based in minor changes in color, titratable acidity, soluble solids, mass loss and juiciness although losses in vitamin C (65,93 percent) and beta-carotene (42,75 percent) have been observed.

Study of fingerprint of Compound Renshen Injectioon by NMR / 中成药

AIM: To establish the NMR fingerprint of the “Compound Renshen Injection”(Radix Ginseng,Pericarpium citri Reticulata,etc),including intermediate and injection so as to control the quality of the injection. METHODS : NMR was applied to analyze intermediate and injection,establishing the fingerprint of them by contrasting and analyzing the graphs. RESULTS : The fingerprint of intermediate and injection was established,further more,the fingerprint of them showed an excellent recurrence and stabilization. CONCLUSION : This method of NMR has the advantages of accuracy and good repeatability and can be used for the quality control of Compound Renshen Injection.