养分管理对安溪茶园土壤肥力及茶叶品质的影响

安溪是铁观音的主产区,茶园养分管理滞后已成为该地区茶叶生产的瓶颈,本研究旨在为该地区茶园的养分管理提供科学依据。试验于2015年在安溪县采集了50个茶园的茶青与土壤样品,测定了土壤5项主要肥力指标和茶青中9种主要次生代谢物含量;并根据茶农氮肥用量调研数据,初步将茶园养分管理划分为:少量、中量和过度型等三种方式。限制性主坐标轴分析发现,此分类方式可解释34.4%(P0.001)茶园土壤肥力参数的总体差异,说明此分类方式能反映出不同茶园养分管理的总体水平;并且,养分管理对表层土壤有效磷的影响最为显著。进一步分析表明,养分管理对茶青综合品质的影响可解释品质总差异的7.48%(P0.001);大部分茶青次生代谢物在中量型管理下含量最高。说明养分管理影响安溪茶园土壤的肥力状况,施肥量过高或过低均不利于高品质茶叶的生产,该地区的建议施氮量约为200～400 kg·hm~(–2)·a~(–1)。     

Management strategies for forage rape (Brassica napus L. cv Goliath): Impact on dry-matter yield,plant reserves,morphology and nutritive value

Limited information is available on the grazing management principles of forage rape (Brassica napus L.), particularly in relation to grazing height and intensity and the impact of these on dry-matter (DM) yield and nutritive value. A glasshouse study was undertaken to investigate the effect of three defoliation heights (plant height at harvest; DH: 40, 70 and 90 cm; L, M and H DH respectively) and three defoliation intensities (height at which plants were cut; DI: 5, 20 and 35 cm of residual height; H, M and L DI respectively) on forage rape (cv Goliath) yield and nutritive value at two harvests (harvest 1, H1 and harvest 2, H2), and the impact of nitrogen (N) and water soluble carbohydrate (WSC) reserves on regrowth. Increasing DH from L to H increased estimated total DM yield (H1 plus H2) from 0.5 to 4.6 t DM/ha but DI did not affect yield. Dry-matter yield was optimized at 90 cm DH, but greater nutritive value was achieved by harvesting at lower levels of DH. Despite high in vitro DM digestibility (IVDMD; 852–889 g/kg), harvesting at 90 cm DH could not meet the protein requirement of lactating dairy cows and harvesting at lower levels risks nitrate poisoning. Our results indicate the optimum DH may be between 70 and 90 cm DH, and 20 and 35 cm DI, which requires further studies.     

Acetylation of intact white rice grains to alter the physicochemical properties

The effect of acetylation of milled rice grains of selected varieties (TDK 8, YRW 4, Reiziq, Amber 33, and SHZ 2) with varying apparent amylose contents (3.8–26.6%) on their physicochemical properties was investigated. Milled rice samples were treated with different acetic anhydride concentrations (0.004–0.04 g per 100 g of milled rice samples in 225 mL of water). Results showed that glutinous (TDK 8), very low amylose (YRW 4) and low amylose containing varieties (Reiziq) were prone to acetylation even with 0.004 g of acetic anhydride. X-ray diffraction patterns showed an increase in the crystallinity in acetylated samples and formation of V-type crystals, suggesting the possible interaction of acetic anhydride with starch. Acetylation of rice grains resulted in reduced peak and final viscosities and gel strength, particularly in glutinous (TDK 8) and very low amylose (YRW 4) rice. Differential calorimetric study showed that acetic anhydride treatment resulted in reduced thermal transition temperatures and enthalpy of all varieties. Although increase in the retrogradation thermal temperatures was observed, the enthalpy of retrogradation was reduced with increasing acetylation, suggesting that the extent of starch retrogradation was lower in all varieties with more prominent reduction in the glutinous type. Furthermore, the texture of cooked acetic anhydride treated rice grains was less hard and showed more adhesiveness. This study demonstrated that the acetylation of rice grains (instead of flour) was successfully achieved, showing the potential of applying acetylation to alter the textural, pasting, thermal and retrogradation properties of rice.     

Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting

Preharvest sprouting (PHS) is one of the most serious defects that impacts rice production and grain quality. Knowledge about the effects of PHS on the eating and cooking quality (ECQ) of milled rice is limited. Here, we selected four japonica rice varieties to study the influences of PHS on grain quality. The results showed that PHS strongly led to poor grain appearance and the development of small starch granules whose surfaces were eroded. Analysis of starch fine structure revealed that PHS resulted in amylose (AM) degradation; in particular, PHS caused a decrease in the content of long AM chains. Moreover, PHS led to a decrease in the content of short amylopectin (AP) chains in the varieties Yandao 815 (YD815), Wuyugeng 27 (WY27) and Yangeng 13 (YG13), while the variety Sidao 785 (SD785) displayed the opposite trend. We propose that the main reasons for the decrease in starch crystallinity and the pasting profiles of the germinated rice were due to both the tendency of the AM content to decrease and the degree of this decrease in the content of the different AM chains along with changes in AP and other major components. All these changes caused by PHS led to a decrease in both ECQ and palatability of milled rice.     

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.     

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

To devise strategies for meeting Health Canada's target for reduced-sodium bread production, relationships between dough formula (i.e., red spring wheat flour, salt (NaCl) and water content) and dough mechanical properties were examined. Mixograph energy to peak (ETP), peak height (PKH), and peak bandwidth (PBW) were used to define changes in the properties of doughs induced by sodium reduction. ETP measurements indicated that dough strength characteristics were less responsive to sodium reduction as water content was increased. ETP was a good indicator of the cultivar-dependent response of doughs to sodium reduction, with doughs made from stronger flours being more sensitive to sodium reduction. According to ETP results, sodium reduction led to a decrease in flour strength discrimination. Sodium reduction at NaCl contents below ~1.5% led to more obvious changes in dough mixing characteristics (indicated by the ratio of PBW to PKH). Mixograph analyses of dough tolerance to sodium reduction will guide wheat breeding programs to select cultivars suitable for reduced sodium breadmaking.     

阴山北麓不同林分类型土壤持水性能研究

为分析阴山北麓内蒙古武川县林地持水量和固持水土的能力，以当地柠条、油松、沙棘、油松×柠条混交林、沙棘×柠条混交林5种典型人工林林分类型为研究对象，测定了土壤物理性质、土壤水分入渗以及水分贮存特征值等指标。结果表明：不同林分类型的土壤物理特征存在显著差异（P＜0.05）。容重表现为沙棘最大（1.452 g·cm-3），油松最小（1.042 g·cm-3）；非毛管孔隙度的排序为油松＞油松×柠条混交林＞沙棘×柠条混交林＞沙棘＞柠条。各林分达到稳渗的速率与非毛管孔隙度的排序相一致，各样地的稳渗速率在0.47~1.32 mm·min-1之间，土壤入渗回归方程拟合效果较好。只有油松纯林和油松×柠条混交林更接近考斯加柯夫公式中的系数1/2。混交林地比纯林地对水分的贮存能力高，而油松×柠条乔灌木混交林比沙棘×柠条灌木混交林的最大持水量高112.8 t·hm-2。在阴山北麓地带更适合种植油松×柠条类的乔灌木混交林，乔灌木混交林能更加有效地提高林地持水功能。     

土壤微生物生物地理学：国内进展与国际前沿

土壤微生物生物地理学是研究土壤中微生物空间分布格局及其随时间变化的一门科学,是土壤微生物学和微生物生态学等领域的研究前沿。近年来,尽管土壤微生物生物地理学研究取得了巨大进展,目前仍面临诸多难题与挑战。本文简要回顾了土壤微生物生物地理学的发展历程,重点介绍近年来我国在森林、草地和农田生态系统中土壤微生物生物地理学研究的主要进展。同时进一步阐述了目前土壤微生物生物地理学研究的国际前沿方向,包括微生物群落空间分布及其驱动机制、群落构建过程与共存网络、微生物地理分布与生态系统功能的关联以及预测微生物群落对全球变化的响应。最后,对土壤微生物生物地理学未来的研究方向进行了展望,强调了清晰的微生物物种定义、微生物群落的时间动态、多组学与合成生物学技术以及高精度的预测模型在土壤微生物生物地理学研究中的重要性。     

浅谈“十四五”土壤肥力与土壤养分循环分支学科发展战略

土壤肥力与土壤养分循环分支学科是土壤学科中应用性较强的学科,悠久的发展历史积累了极为丰富的文献资料,在评价和利用土壤资源,提高作物产量和养分利用率,减少环境污染中发挥着重要作用。"十四五"期间土壤肥力与土壤养分循环分支学科应加强土壤养分转化过程、速率、产物及其影响因素的基础性研究。鉴于我国大宗作物种植强度下降,集约化设施种植面积增加的两极化发展现状和减肥减药维持生态环境安全的国家需求,"十四五"期间,土壤肥力与土壤养分循环分支学科应加强以下针对性研究:1)休耕轮作对土壤肥力的影响及通过休耕轮作维持和提高土壤肥力的原理、途径和方法;2)高度集约化种植条件下快速恢复土壤肥力,保持土壤健康和有效利用土壤养分的科学管理原理、途径和方法;3)实现土壤-作物-环境相互契合,充分发挥土壤肥力,高效利用土壤养分的基础科学问题。     

番茄/茄子嫁接对其根际土壤生物学性状及细菌群落结构的影响

以茄子作为砧木，番茄为接穗进行嫁接，并以番茄自根植株和茄子自根植株作为对照，基于传统及现代高通量测序技术分析根际土壤的生物学性状及细菌群落结构特征，旨在揭示嫁接植株抗性增强的机制。结果表明：番茄/茄子嫁接植株根际土壤中可培养细菌、放线菌数量，微生物生物量、酶活性和细菌丰富度、多样性指数均显著高于茄子和番茄自根植株；另一方面，norank_c_Acidobacteria、硝化螺菌属（Nitrospira）、芽孢杆菌属（Bacillus）、norank_f_Gemmatimonadaceae、norank_o_Gaiellales、norank_f_Xanthobacteraceae、norank_o_SC-I-84、norank_f_Anaerolineaceae、norank_f_Nitrosomonadaceae、鞘脂单胞菌属（Sphingomonas）细菌是嫁接植株与茄子、番茄自根植株根际土壤中的共有优势细菌属；g_unclassified_o_Ignavibacteriales 、 醋酸杆菌属（ g_Acetobacter ）、g_norank_f_Longimicrobiaceae 、g_unclassified_f_Verrucomicrobiaceae、g_norank_p_FBP、g_norank_p_Aminicenantes 属细菌是嫁接植株根际土壤的特有优势细菌属。与自根植株相比，番茄/茄子嫁接植株根际土壤存在更高可培养微生物数量，微生物生物量和相关酶活性，具有更高的土壤养分有效性，同时拥有不同占比的共有优势细菌门属，尤其拥有更为丰富的微生物可操作分类单元（operational taxonomic units，OTU）和特有 OTU 数量，这是嫁接植株抗性增强的主要原因。