由农杆菌介导将葡萄糖氧化酶基因转入水稻

过氧化氢（Hydrogen peroxide,H2O2）是植物和病原微生物互作中快速合成的一种早期活性氧类（reactive oxygen species, ROS ），它在植物受到病原微生物侵染后引发的一系列防御反应中起着非常重要的作用，因此通过外源基因导入提高植物体内过氧化氢的含量，可以增强植物的广谱抗病性。葡萄糖氧化酶（glucose oxidase, GO）可以催化β-D-葡萄糖氧化生成过氧化氢和葡萄糖酸，此酶已在数种细菌和真菌中检测到，但在植物和动物中仍未发现。为了尝试将此酶应用于水稻广谱抗病基因工程，本研究将葡萄糖氧化酶基因插入具有潮霉素抗性选择标记的双元载体pCAMBIA1301，新构建为水稻高效表达载体pCAG1301。将此质粒导入根癌农杆菌（Agrobacterium tumefaciens ）菌株LBA4404后,转化粳稻(Oryza sativa )品种日本晴(Nipponbare)成熟胚来源的愈伤组织和幼胚，并由筛选出的潮霉素抗性愈伤组织分化再生植株。对所得到的潮霉素抗性植株的Southern杂交分析表明GO基因已整合到受体基因组,为单拷贝或双拷贝插入。利用过氧化氢与淀粉-碘化钾反应显蓝色的特性检测到了转基因植株产生的过氧化氢，证实GO基因表达产生的葡萄糖氧化酶已经在水稻中发挥功能，这是将GO基因转入单子叶植物的首例报道。 基于过氧化氢诱导的植物防御反应没有种属专一性的优点，可以预期所得转基因水稻植株很可能对水稻的多种病原菌具有良好的抗性。已完成的抗病性鉴定表明，所得转基因水稻植株对稻瘟病具有良好的抗性。

Preservation of Otolithus argenteus at low temperature

The studies provided data on the spoilage pattern of Otolithus argenteus during low temperature preservation. Changes in the total volatile bases, hypoxanthine, tyrosine, salt soluble nitrogen, non-protein nitrogen, pH, peroxide value, free fatty acids and thiobarbituric acid number along with organoleptic score have been reported. Organoleptically, fish stored at +20 degree C remained in acceptable condition upto 12 days while for those stored at 0 degree C in ice upto 19 days. Of the various indices tested Hypoxanthine, salt soluble nitrogen and total volatile bases nitrogen, in the order of merit can be used as freshness tests for refrigerated fish.

Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage

Fresh Bombay ducks and Bombay ducks dried (a) without any pre-treatment or (b) after brining with NaCl solutions of 15% and 7.5% concentrations for 18 hours were analyzed for moisture, ash, minerals, vitamins, fat, free fatty acids, peroxide value, thiobarbituric acid value, total protein, total amino nitrogen, soluble proteins and trimethylamine contents. All the dried samples were stored in (a) tightly closed tin containers or (b) polythene bags and analyzed for the above mentioned constituents every 1½ months. It was observed that brining did not exercise any marked influence on keeping properties. Organoleptic observations showed that fish stored in tin containers kept better and longer than those stored in polythene bags.

Use of different glazes in frozen oil sardines

This paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen storage life at -l8°C and on the use of various chemicals and coating materials to extent their storage life. It is observed that there is an inverse relationship between the oil content and the frozen storage life- oil content varying from 10.33 to 42.43% (MFB) and storage life from 2 to 5 months. Extension of storage life is achieved by dipping in hydroquinone solution prior to freezing or by coating with agar after freezing. Data on changes in peroxide value, free fatty acids, moisture, drip and organoleptic characteristics during frozen storage are presented.

Nutritional characteristics of the two fermented fish products: Hentak and Ngari of Manipur

Proximate composition and nutritional characteristics of the two fermented fish products Hentak and Ngari of Manipur (India) were evaluated. Percentage of moisture, protein, lipid and ash contents in Hentak and Ngari were respectively: 36.30 versus 36.03; 33.33 versus 38.38; 13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for Ngari and that of Casein was 92.69%. The biological value, food conversion ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and 1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively. The α amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase were 28.40 and 28.92 respectively. The TBA number, peroxide value and TVBN were within the acceptable limits.

一氧化氮在磷酸盐调节拟南芥根系形态变化中的作用

磷缺乏已成为制约世界农业生产的重要因子。植物根系的大小和形态是决定植物吸收土壤磷能力的重要因素，而且根系的生长发育与磷素的分布及其有效性密切相关。关于磷酸盐调节植物根系生长研究已有很多报道，但其生理和分子机制仍不清楚。一氧化氮 (NO) 是一种重要的气体信号分子，参与调控植物的生长发育和对多种逆境胁迫的应答反应。本文选用拟南芥为实验材料，研究探讨了NO与缺磷诱导的拟南芥根系形态变化之间的关系，主要结果如下： 用正常磷水平 (1 mM) 和低磷水平 (1 µM) 处理拟南芥幼苗，发现低磷抑制主根伸长，刺激侧根发生。外源NO供体销普纳 (SNP) 也抑制主根、刺激侧根生长，与低磷诱导根系形态变化相似。NO清除剂c-PTIO和一氧化氮合成酶 （NOS）抑制剂L-NNA均可部分减缓由低磷引起的对主根生长的抑制和对侧根的刺激作用。暗示低磷诱导的拟南芥根系形态的变化可能与NO含量的降低有关。 利用NO荧光标记物DAF-FM和激光共聚焦显微成像技术，本研究发现缺磷6 h和24 h后根细胞内源NO含量显著增加，而且NOS 抑制剂能减少低磷诱导的根细胞NO含量的增加。与正常供磷处理相比，低磷处理6 h和24 h，拟南芥根中编码与NO合成相关的基因（AtNOA1）的表达量增加，缺磷24 h后根中NOS酶活性升高。为了明确低磷诱导的NO 增加是否与硝酸还原酶（NR）介导的NO合成有关，本论文进一步研究了低磷对拟南芥硝酸还原酶活性和编码NR基因 （AtNR1和AtNR2）表达的影响。研究发现低磷处理6 h和24 h后和AtNR1和AtNR2基因的表达均没有变化，且蛭石中生长的拟南芥缺磷1个月后NR活性也没有发生变化;拟南芥的NR双突变体nia1，nia2在低磷处理24 h后，其根中的内源NO含量表现出与野生型相同的增加。因此这些研究结果表明，缺磷后拟南芥根细胞NO的含量增加主要由于NOS的活性升高，而与NR介导的NO合成无关。 已有资料表明低磷诱导植物根细胞内源过氧化氢（H2O2）分布和含量的变化。本论文研究了低磷处理对用H2O2标记物CM-H2DCFDA标记不同磷处理下的拟南芥根中的H2O2。研究发现，缺磷6 h根中H2O2的分布无明显变化，缺磷24 h后H2O2呈斑块状分布，且多集中在根尖伸长区。缺磷24 h后，叶片中的抗氧化保护酶—超氧化物歧化酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）活性没有明显变化。说明缺磷24 h 后产生的H2O2没有引起氧化胁迫，而是作为一种信号分子，与NO相互作用共同介导低磷胁迫的应答反应。关于NO与H2O2在低磷诱导的根形态变化中的信号转导过程还有待进一步研究。

Evaluation of quality of shark livers using bio-chemical properties and organoleptic score sheet

Shark livers are considered as an important raw material providing a quality fish oil. It has been reported to aid white — blood-cell production and act as an active ingredient in hemorrhoid treatments. It is also reported that liver oil as a good supplement of vitamin A and poly-unsaturated fatty acids which are important to the development of brain cells in human. Freshness of livers is very important to extract better quality oil. In Sri Lanka, the annual shark production amounts to 8000t, however the quality of livers collected from landing sites has not being measured yet. Present study was conducted to evaluate the quality of silky (Charcarninus fakiformis) shark livers available in Negombo and Beruwala landing sites in the West Coast of Sri Lanka and also to study the relationship between organoleptic and bio-chemical correlation on freshness of shark livers. Liver samples which were collected from landing sites in the West coast of Sri Lanka, were evaluated for external and internal colour, texture and odour. Total volatile nitrogen (TVN), pH value, free fatty acid (FFA%) and peroxide (PV) values of livers were also determined to assess quality. According to the organoleptic scoring system 4.3% of liver samples were categorized as best in quality while 30.4%, 56.5% and 8.7% rated as good, medium and poor in quality respectively at the Negombo and Beruwala landing sites. Bio-chemical analysis showed that the better quality livers had the highest score for sensory evaluation and low values for TVN, FFA and peroxide value while low quality livers gave low score for sensory evaluation and high TVN, FFA, peroxide values. Correlation coefficient of organoleptic scores against total volatile nitrogen value, pH value, free fatty acid % and peroxide value of shark livers were determined by statistical analysis. Organoleptic score of shark livers was found to be highly.

Shelf life of dried products from small indigenous fish species under various packing and storage conditions

The overall quality of five SIS products was found in good condition up to 2 months storage on the basis of organoleptic, biochemical and bacteriological characteristics and all the products was excellent in sealed packed condition up to 45 days of storage. However, quality of the products stored in open air atmospheric temperature was found excellent for first 15 days. In an average the initial moisture content was in the range of 13.5 to 15.0% with highest moisture content in puti and lowest in chapila. At the end of the 60 days the moisture content reached to the range of 18.5 to 19.0% which was more or less near the recommended limit of 16% for dried fishery products. The moisture content beyond the recommended limit as the storage period increased further and at the end of 90 days the moisture content increased to the range of 22.9 to 24% when organoleptically the product quality became very poor. The changes in the value of total volatile base nitrogen (TVB-N), peroxide value (PO), moisture and aerobic plate count (APC) of solar tunnel dried products in sealed polythene packages were investigated during 60 days of storage. There was little or no differences in TVB-N, PO and bacterial load of each species packed under various polythene density. The initial TVB-N values were in the range of 10.30 to 12.40 mg/100g of the samples. TVB-N value increased slowly up to the end of the storage period and was to in the range of 46.20 to 57.00 mg/1 00 g of sample. Initially the peroxide values (P.O.) were in the range of 6.54 to 8.40 m.eq./kg oil of the samples. During 60 days of storage, P.O. values increased slowly and at the end of the storage period these values reached to the range of 22.00 to 25.30meq./kg of sample. The initial APC was in the range 5.3xl04-7.3x104 CFU/g. The bacterial load increased slowly and at the end of the 60 days storage period reached to the range 6.6x106 - 8.6x107 CFT/g.

Effect of modified starch on the shelf life of frozen fish Kamaboko with prepared spinach

Fish kamaboko with spinach was prepared by mixing fish kamaboko with spinach prepared with different combinations of ordinary starch (OS) and modified starch (MS), viz., 40:60, 50:50, 60:40, 100%) MS and 100% OS. The products were frozen at -40°C and stored at -20°C, and subjected to biochemical (peroxide value, total titratable acidity, pH and moisture) organoleptic (appearance, taste and colour), microbiological (total plate count) and physical (folding and expressible water) tests at monthly intervals. Among the different combinations tried, it was observed that fish kamaboko with spinach prepared with 50:50 and 60:40 combinations of OS and MS could be stored for six months at-20°C.

Shelf-life of horse mackerel fish balls stored at 0-2°C

The shelf-life of standardized horse mackerel fish balls was assessed by biochemical, microbiological, organoleptic and other spoilage changes at 0-2°C. There was decrease in pH value, moisture and the organoleptic scores. Expressible water percentage, TMA-N, TVB-N and peroxide value showed increasing trends. Total plate count also increased gradually during storage. Water separation in the treated sample was observed after 12 days and slimy consistency was noticed in the control sample on the 24th day. Based on these observations, it can be concluded that fish balls can be stored at 0-2°C for 20 days.

HACCP based management system for improving quality of freshwater giant prawn, Macrobrachium rosenbergii

The study was conducted on the present status of HACCP based quality management system of golda, Macrobrachium rosenbergii farms in Fulpur region of Mymensingh. Information was collected on general condition of farms, culture systems and post-harvest quality management. In almost all farms, there is no or inadequate infrastructure facilities such as, road access, electric supply, telecommunications, ice, feed storage facility, vehicle for golda transportation, washing and toilet facilities. The problems associated with sanitation and hygiene was: widespread use of cow dung, poultry manure and construction of open toilet within the vicinity of prawn culture pond. Different grades of commercially available and locally prepared feeds were used for golda culture in the pond. Golda post-larvae (PL) of 40-50 days old were stocked with carp species. The price of golda PL ranged from Tk. 1.00 to Tk. 1.25/piece. The pond size varied from 50 decimal (0.2 ha) to 2.5 acre (1.0 ha) with an average depth of 2-2.5 m. The culture period of golda varied from April-May to November-December and survival rate ranged between 75 and 80%. Production of golda varied from 250-500 kg/acre (625-1,250 kg/ha). Harvested golda were transported to city market within 4 h. Two size grading were generally followed during pricing, e.g. Tk. 500 to 550/kg for >100 g size and Tk. 300/kg for <100 g size. The cost-benefit ratio was found to remain around 1:1.25 depending on availability of PL. Water quality parameters such as, water temperature, pH, dissolved oxygen, total alkalinity and chlorophyll a in five golda farms in Fulpur region were monitored. Water temperature ranged from 29°C to 33°C, dissolved oxygen from 2.28 to 4.13 mg/l, pH between 6.65 and 7.94, alkalinity from 44 to 70 mg/l and chlorophyll a concentration from 61.88 to 102.34 µg/l in the five investigated ponds. The Aerobic Plate Count (APC) of the water sample was within the range of 2.0x10^6 - 2.96x10^7 CFU/ml and of soil samples within the range of 6.9x10^6 - 7.73x10^6 CFU/g. Streptococcus sp., Bacillus sp., Escherichia coli, Staphylococcus sp., Pseudomonas sp. and Salmonella sp. were isolated from pond water and sediment. Different feed samples used for golda was analyzed for proximate composition. Moisture content ranged around 14.14-21.22%, crude protein 20.55-44.1%, lipid 4.67-12.54% and ash 9.7-27.69%. The TVB-N values and peroxide values of feeds used as starter, grower and fish meal were found within the acceptable ranges and samples were free from pathogenic organisms. A training was organized for the golda farmers on HACCP, water quality and post-harvest quality management of prawn.

Freezing characteristics of tropical fishes 1. Indian oil sardine

The influence of different pre-freezing ice storage periods on the biochemical and organoleptic qualities of Indian oil sardines (Sardinella longiceps) in the individual quick frozen (IQF) and block frozen (BF) forms and frozen storage at temperatures of -12°C and -23°C was studied. The shelf-life of the sardines varied between 24 and 2 weeks for samples iced for 0 to 5 days prior to freezing. The deterioration in quality was accompanied by considerable increase in the peroxide value (PV) and free fatty acid (FFA) content and decrease in salt extractability of the proteins. These changes were more rapid at -12°C than at -23°C. BF sardines appeared to be better than IQF samples with respect to the biochemical changes although the differences in overall organoleptic quality were not significant.

Biochemical changes of fish fingers held at frozen storage

The frozen storage characteristics of fish fingers made out of two different species, differing in lipid content for a period of six months are outlined. The study reveals that the lipid content of the fish meat used for making fish fingers influences the storage pattern in terms of the chemical parameters like peroxide value, thiobarbituric acid value and free fatty acids. The introduction of monosodium glutamate has improved the flavour of the fish fingers. Further, the application of batter on the fish fingers imparted some protective effect in the case of semi-fatty fish.

Studies on the ice storage characteristics of blood clam Anadara granosa meat

Ice-storage study of blood clam (Anadara granosa) meat in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the amenability of the meat to icing. Changes in moisture, total protein, non-protein nitrogen, α amino nitrogen, total volatile base nitrogen, glycogen, free fatty acid, peroxide value, total bacterial count and coliform count were followed every day. The raw and cooked meat were also subjected to organoleptic evaluation. The study showed that the clam meat can be ice-stored in very good condition out of contact with ice in polyethylene packets for 4 days and in direct contact with ice for 2 days.

Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.