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In January 2020, two moderate earthquakes with magnitudes of MS 5.4 and MS 6.4 occurred in the nappe structure of the boundary between the Southern Tianshan Mountains and Tarim Basin. To investigate the seismogenic structure of these two events, we systematically analyzed the earthquake sequence locations, focal mechanisms, and stress field in the source region. Using the P and S arrival-time data from January 1, 2009, to July 31, 2021, recorded by 18 seismic stations of the Xinjiang network, we obtained precise seismic event locations. Results show that the temporal and spatial distribution of the foreshock and aftershock sequences displays obvious differences in migration behaviors. The former is mainly distributed along the NNW direction, whereas the latter is distributed along the Ozgertau fault in the EW direction and characterized by a double-layer feature. Furthermore, we derived the focal mechanism solutions of the MS ≥ 4.0 events, including the MS 5.4 foreshock and the MS 6.4 main shock. The inversion results illustrate that the MS 5.4 foreshock is a strike-slip event, whereas the main shock and seven aftershocks are thrust events. Based on our results and the regional geological background, we conclude that the seismogenic structures of the MS 5.4 foreshock and MS 6.4 main shock are related to different faults. The MS 5.4 event is located in a blind "quasi-transformation" fault with the NNW direction, and the MS 6.4 earthquake occurs on a blind thrust nappe fault in the EW direction on the Kepingtage (Kalpintag) nappe. Our results indicate that the Tienshan orogenic belt has a complex tectonic environment. The difference in the strikes and dips of the MS 5.4 foreshock and MS 6.4 main shock reflects the stress compression in the near-NS direction in the source region. [ABSTRACT FROM AUTHOR]

The quality of cooked potato depends on its nutritional components. This study aimed to select suitable potato cultivars for cooking through correlation analysis of their nutritional composition and cooking characteristics. The nutritional components and sensory properties of 10 potatoes from the Xinjiang province were determined. Correlation analysis showed that protein and calcium, as well as the dietary fiber, iron, and phosphorus contents were significantly associated with the total colour difference (ΔE) and softening (p <.05). The umami and kokumi of potatoes after cooking were significantly correlated with isoleucine and tyrosine, as well as lysine, leucine, and isoleucine (p <.01). It could be deduced from the colour, texture characteristics and sensory properties that Longshu11 was suitable for processing mashed potato products, and that Jizhang12, Longshu10 and Heijingang were suitable for fresh-cut. The results provided new ideas and theoretical support for efficiently selecting suitable potato varieties for cooking and processing. [ABSTRACT FROM AUTHOR]