The effects of sodium chloride on pH, total soluble solid, phenolics, anthocyanins, and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity (DPPH) of grape juice during storage at 7, 20, and 30°C were investigated in this study. The results indicated that during the 6‐day storage, NaCl at concentrations of 17, 42.5, and 85 mmol/L delayed the decrease of total anthocyanins and DPPH effectively at 7, 20, and 30°C. Except for 85 mmol/L at the late stages during storage, NaCl‐treated samples showed higher levels of total phenolics than control groups stored at 7, 20, and 30°C. Additionally, samples treated with NaCl showed significantly delayed decrease of pH and total soluble solids especially at 20 and 30°C. DPPH showed positive and significant correlation with total soluble solids, total phenolics, and total anthocyanins with r of 0.298 (p < .05), 0.376 (p < .01), and 0.835 (p < .001), respectively, while no correlation with pH. Our results showed that NaCl has potential effect on maintaining the quality and extending shelf life of grape juice without preservatives. In addition, NaCl‐treated grape juice could supplement water, electrolytes lost during exercise and antioxidant substances. Practical applications In this study, effects of NaCl on quality of grape juice during storage were investigated. NaCl effectively delayed decrease of anthocyanins and antioxidant activity and has potential effect on maintaining the quality grape juice. Additionally, NaCl‐treated grape juice replenishes water, sodium, total soluble solids, antioxidant substances, etc., and provides a theoretical basis for the development of juice‐type sports drinks.

In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R 2 values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R 2 ) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

In the XXI century, vocal culture actively assimilates the achievements of national vocal schools. Against the background of modern innovations, the experience of the Chinese singers and vocal teachers seems to be unique because in the XX century, generations of vocalists seek to combine the bel canto technique and national singing style improving theoretical basis and performance of the Chinese vocal music. The article aims to analyse the western and national manners of sound extraction, to find scientific justification of similarities and differences between them. To achieve this objective, the researcher analyses the basic stages of vocal phonation, compares the principles and techniques of bel canto singing and the national Chinese vocalism.