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In order to study the fermentation process of sugarcane papaya compound fruit vinegar, a single factor experiment was conducted to investigate the effects of the addition of fruit vinegar bacteria, fermentation temperature, fermentation time, and initial alcohol content on the fermentation of compound fruit vinegar. Using total acid as the response value, the acetic acid fermentation process was optimized using Box-Benhnken response surface methodology. The results show that the optimal fermentation conditions for sugarcane papaya compound fruit vinegar were as follows: added amount is 3% vinegar bacteria, fermentation temperature is 36 °C fermentation time is 13 days, and initial alcohol content is 8%. Under these conditions, the total acid content of sugarcane papaya compound fruit vinegar reaches 5.60 g/(100 mL). The research results can provide reference for the development of fruit vinegar industry. [ABSTRACT FROM AUTHOR]

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Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Control Theory & Applications / Kongzhi Lilun Yu Yinyong is the property of Editorial Department of Control Theory & Applications and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As the chemical fertilizer and pesticide are the main agricultural inputs,they have remarkable roles in sugarcane production. However,the rising of production costs and problems of environmental pollution become more and more serious because of excessive application. Therefore,chemical fertilizer and pesticide application reduction and efficiency enhancement technologies of sugarcane production are important safeguards to promote transformation and upgrading of sugarcane industry and achieve sugarcane green and efficient production. In the present paper,the current situation of the application of chemical fertilizers and pesticides on sugarcane production were analyzed,the technical measures of chemical fertilizer and pesticide application reduction and efficiency enhancement of sugarcane production were systematically combed,and the following constructive methods were proposed:(i)The concept of reducing the use of chemical fertilizer and pesticide should be formed through the guiding role of policies.(ii)To develop new types of products that are conducive to green and efficient production.(iii)To promote application reduction and efficiency enhancement technologies to reduce the use of chemical fertilizer and pesticide and improve quality and ensure the effectiveness. Through the above technologies and methods,it is hoped to achieve the healthy and green development of sugarcane industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Southern Agriculture is the property of Journal of Southern Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)