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Plasmonic Nanoantennae Fabricated by Focused Ion Beam Milling
Jiang-Tao Lv,Yuan Yan,Wei-Kang Zhang,Yun-Hui Liu,Zi-Yu Jiang,Guang-Yuan Si 한국정밀공학회 2015 International Journal of Precision Engineering and Vol. No.
We show a novel approach to fabricate plasmonic nanoantennae based on a maskless focused ion beam nanoring patterning process. Antenna nanoarrays with desired outlines are achieved by precisely controlling the geometric parameters during the milling process. Various nanoantenna designs of bow-tie, nanoclusters (pentamers), and ellipsoid shaped satellites surrounded particle lattices arerealized. The whole fabrication method is programmable and monolithic since only a one-step milling process is involved. The opticalproperties are experimentally characterized. Such nanoantennae may find extensive applications in chemical/bio-sensing due toremarkably enhanced near field intensity at the plasmon resonance.
Tian, Ya-qin,Li, Wen,Jiang, Zi-tao,Jing, Min-min,Shao, Yuan-zhi 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
This study aimed to determine the effects of Metschnikowia pulcherrima yeast on storage quality of 'Tainong' mango, and elucidate it's possible anti-disease mechanism. The results showed that M. pulcherrima could inhibit the changes in peel colour, fruit firmness, the contents of total soluble solids, total acid and vitamin C, and maintain the storage quality of mango fruits. An investigation of the mechanism showed that M. pulcherrima competed not only for the primary carbon source, but also for living space with Colletotrichum gloeosporioides. In addition, M. pulcherrima promoted the activities of defence-related enzymes, including ${\beta}$-1,3-glucanase(GLU) and chitinase (CHT), and secreted a small amount of antimicrobial substances composed of volatile and nonvolatile anti-fungal compounds. The results strongly demonstrated that antagonistic yeast M. pulcherrima could be applied as a biocontrol agent for deducing the spoilage and decay of mango fruit.
Ya-qin Tian,Wen Li,Zi-tao Jiang,Min-min Jing,Yuan-zhi Shao 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
This study aimed to determine the effects of Metschnikowia pulcherrima yeast on storage quality of ‘Tainong’ mango, and elucidate it’s possible anti–disease mechanism. The results showed that M. pulcherrima could inhibit the changes in peel colour, fruit firmness, the contents of total soluble solids, total acid and vitamin C, and maintain the storage quality of mango fruits. An investigation of the mechanism showed that M. pulcherrima competed not only for the primary carbon source, but also for living space with Colletotrichum gloeosporioides. In addition, M. pulcherrima promoted the activities of defence-related enzymes, including ß-1,3-glucanase(GLU) and chitinase (CHT), and secreted a small amount of antimicrobial substances composed of volatile and nonvolatile anti-fungal compounds. The results strongly demonstrated that antagonistic yeast M. pulcherrima could be applied as a biocontrol agent for deducing the spoilage and decay of mango fruit.