In this report, self-sterility in Camellia oleifera was explored by comparing structural and statistical characteristics following self-pollination (SP) and cross-pollination (CP). Although slightly delayed pollen germination and pollen tube growth in selfed ovaries compared to crossed ovaries was observed, there was no significant difference in the percentages of pollen that germinated and pollen tubes that grew to the base of the style. There was also no difference in morphological structure after the two pollination treatments. However, the proportions of ovule penetration and double fertilization in selfed ovules were significantly lower than in crossed ovules, indicating that a prezygotic late-acting self-incompatible mechanism may exist in C. oleifera. Callose deposition was observed in selfed abortive ovules, but not in normal. Ovules did not show differences in anatomic structure during embryonic development, whereas significant differences were observed in the final fruit and seed set. In addition, aborted ovules in selfed ovaries occurred within 35 days after SP and prior to zygote division. However, this process did not occur continuously throughout the life cycle, and no zygotes were observed in the selfed abortive ovules. These results indicated that the self-sterility in C. oleifera may be caused by prezygotic late-acting self-incompatibility (LSI).
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
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