小麦秸秆复合基质对番茄幼苗生长发育的影响

为了充分利用农业废弃物小麦秸秆,进行草炭替代性育苗基质原料的研发,实现农业资源循环化利用和生态可持续发展。以番茄‘毛粉802’为材料,通过小麦秸秆腐熟物、草炭、蛭石和珍珠岩4种基质原料及1种生物菌肥进行不同体积配比处理,研究不同配比的小麦秸秆复合基质对番茄幼苗生长指标、叶片色素及荧光指标、幼苗叶片理化性质指标、基质生物指标和理化性质的影响,探究适合番茄幼苗生长的小麦秸秆复合育苗基质配方。利用灰色关联法对19项指标进行综合分析。结果表明,V腐熟小麦秸秆∶V蛭石∶V珍珠岩∶V生物菌肥=6∶2.5∶1∶0.5番茄幼苗表现最好,而番茄幼苗在纯小麦秸秆腐熟物上的生长量远远低于其他处理,番茄幼苗的表现最差。     

离子交换纤维对麦田土壤铅污染的修复效果

为探讨土壤Pb污染的治理方法,通过盆栽试验,比较了离子交换纤维的两种不同放置方式(分层放置与混匀放置)对麦田土壤Pb污染的修复效果。结果表明,在土壤1 000 mg·kg~(-1) Pb污染水平下,Pb污染处理(T1:Pb胁迫;T2:Pb+在土壤中分三层放置纤维;T3:Pb+在土壤中混匀剪碎的纤维)的土壤pH值、总有机碳含量较对照(CK:未添加Pb和离子交换纤维)有所降低。在小麦成熟期,T2、T3处理下土壤和植株各部位的Pb含量均低于T1处理,其中T3处理变化显著;T2、T3处理中纤维吸附的Pb含量则分别达到115.01和128.26 mg·kg~(-1)。T2、T3处理的Pb富集系数低于T1处理及CK。由此说明,离子交换纤维能够有效吸附土壤中的Pb,降低Pb从土壤向植株的转运能力,且离子交换纤维混匀放置方式的修复效果较好。     

拥挤度和杀虫剂对蚜虫翅型分化和生长繁殖的影响

[目的]为了全面评价田间杀虫剂对害虫的非致死作用,[方法]我们选择了亚致死剂量吡虫啉和种群拥挤作为处理因子,测度了大豆蚜的产蚜量、成蚜寿命、若蚜历期及有翅蚜数量等指标,评价两个因子对蚜虫的寄主植株上种群的增殖力和转移扩散风险的影响性质及大小。[结果]结果表明：亚致死剂量吡虫啉对大豆蚜植株上种群有明显降低繁殖率的作用,从而有效减轻本地危害；另外,用药导致有翅蚜的数量显著降低,能降低蚜虫转移为害的风险。拥挤降低了第一代蚜虫种群的繁殖力,对第二代种群繁殖力没有显著影响。另一方面,拥挤造成有翅蚜数量增加,会增加蚜虫转移为害的风险。药剂和拥挤存在显著交互作用。[结论]研究表明：亚致死剂量的吡虫啉会降低大豆蚜后代的在原植株上的为害和转移为害,拥挤会消减药剂在植株上的控害作用,也会增加蚜虫转移为害的风险。     

黄淮和长江中下游冬麦区小麦品种(系)农艺性状及其聚类分析

气候变暖对我国乃至世界小麦育种和生产有很大影响。为了研究我国不同生态麦区小麦品种(系)农艺性状适应气候变化调控机理,本研究以黄淮冬麦区北片和南片及长江中下游冬麦区的20个当前大面积推的小麦品种、新审定品种和新选育品系为试验材料,在黄淮冬麦区北片河北省石家庄市种植,在返青期前对其抗旱抗冻性、根冠比和叶片干重与鲜重比进行调查;收获后对株高、穗长、穗下节间长、分蘖数、小穗数、穗粒数、千粒重、单株生物量、单株粒重、经济系数等10个农艺性状进行了考种和相关、聚类和主成分分析。结果表明,不同麦区小麦品种(系)苗期的抗旱抗冻性为黄淮冬麦区北片黄淮冬麦区南片长江中下游冬麦区。三大生态麦区的单株粒重与分蘖数、穗粒数、单株生物量、经济系数均呈极显著正相关,黄淮冬麦区南片和长江中下游冬麦区呈显著和极显著的农艺性状相对较多,说明这两个生态麦区的品种有很大的相似性;但不同生态麦区其他农艺性状正负相关各有一定差异。在欧氏距离20处,20个小麦品种(系)被聚类为长江中下游冬麦区和黄淮冬麦区南片品种(系)(第Ⅰ类)及黄淮冬麦区北片品种(系)(第Ⅱ类)两个大的生态型;在欧氏距离6处,Ⅰ类又分为分别以‘百农207’‘济麦22’和‘西农979’为代表的3个亚类,Ⅱ类是以‘长旱58’为代表。产量、穗长、株高和经济系数4个主成分因子对10个农艺性状表现型变异累计贡献率为76.39%。‘济麦22’等黄淮冬麦区北片的品种(系)综合得分在前20株中占95%。以上研究结果为小麦适应气候变暖育种和引种示范推广提供了重要参考信息。     

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.     

Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran

In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures (120–160 °C) and residence times (5 or 10 min) and then hydrolysed with carbohydrase enzymes. The SE treatment increased water extractable arabinoxylan (WEAX) content from 0.75 to 2.06% and reducing sugars from 0.92 to 2.41% for fine bran. The effect was more pronounced with increased SE temperature and residence time. The highest carbohydrate solubilisation was observed in fine bran at SE treatment of 160 °C, 5 min. WEAX content increased to 3.13% when this bran was incubated without enzyme, while WEAX content increased to 9.14% with enzyme addition. Microscopic analysis indicated that cell wall structure of wheat bran was disrupted by severe SE conditions. Supplementation of SE treated (150 °C, 10 min) bran at 20% replacement level decreased the baking quality of bread. However SE followed by enzymatic hydrolysis increased specific volume and decreased crumb hardness (on the day of baking and after three days of storage). Phytic acid content of bread supplemented with SE treated bran was lower than the one supplemented with untreated bran.     

45%丙环唑悬浮剂对不同小麦品种室内安全性测定

为了探索45%丙环唑悬浮剂对青海省春小麦的安全性,设置45%丙环唑悬0.2、0.4、0.8 mg·g-1的不同处理。结果表明以株高和鲜重抑制率为指标,各品种对药剂的敏感性差异显著;在0.2 mg·g-1剂量下青春38、青春39、通麦1号、阿勃4个品种安全;在丙环唑0.4 mg·g-1剂量下对青春38、青春39、阿勃安全,对通麦1号安全性差;在丙环唑0.8 mg·g-1剂量下对4个品种的安全性都较差。     

Economics of foliar fungicides for hard red winter wheat in the USA southern Great Plains

Grain yields of winter wheat (Triticum aestivum L.) in the southern Great Plains are often reduced by the presence of foliar diseases. This study was conducted to determine whether the application of foliar fungicides is an economically optimal management strategy. The effects of fungicide treatment on commercially available hard red winter wheat varieties with differing levels of genetic resistance (i.e., resistant, intermediate, and susceptible) to foliar diseases were investigated at two locations, Apache and Lahoma, OK, USA, for the harvest years 2005–2012. Two fungicides were rotated between the two locations and applied at approximately Feekes growth stage 9–10.5. When averaged across years, plots to which fungicide was applied generated greater average net returns than plots that did not receive fungicide for susceptible varieties at Apache, and for resistant, intermediate, and susceptible varieties at Lahoma. However, foliar fungicide application was not economical in every year at either location suggesting fungicide use should be reassessed each year given that profitability depends on year specific yield potential, prices, and foliar disease conditions. At both locations high disease incidence occurred in all but one site-year when the average March through May relative humidity exceeded 65%. Additional research would be required to determine the relationship between weather, including relative humidity, and disease incidence, and to develop an economic threshold for treatment decision aid.     

Over 40% of 450 registered wheat cultivars (Triticum aestivum) worldwide are composed of multiple biotypes

Many of 450 common wheat cultivars bred and registered during the twentieth century in 12 countries were proved, due to seed-by-seed analysis, to be composed of two or more biotypes differing in their alleles at the gliadin (Gli) loci. These multiple biotypes may be regarded as authentic progeny of the respective parent lines, as evidenced by the gliadin composition of the respective parents. Therefore, the official claim for each cultivar to be uniform is commonly not maintained in practice. The most frequent was a non-uniform cultivar composed of two biotypes differing at one Gli locus, but there were cultivars represented by a large set of related genotypes differing at several Gli loci. The proportion of the multi-biotype cultivars was never less than 15% for a country collection, exceeding 50% in other countries. This proportion differed significantly between neighbouring countries. In Australia, all multi-biotype cultivars were found in eastern states; in the state of Victoria, their frequency was statistically higher than in the rest of the country. The proportion of multi-biotype cultivars among newly-released cultivars decreased with time in Australia and the UK. Thus, the non-uniformity of registered cultivars represents a general and important phenomenon of common wheat as a crop.     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.