Comparison of the effects of seed coating with tungsten and molybdenum compounds on seedling establishment rates of rice,wheat, barley,and soybean under flooded conditions

Seed coating with molybdenum compounds improves seedling establishment for rice, wheat, barley, and soybean when such seeds were sown under flooded conditions. Tungsten belongs to the same chemical group as molybdenum in the periodic table, and similar to molybdenum, inhibits the generation of sulfide ions. Here, the effects of tungsten and molybdenum containing seed coatings on seedling establishment under flooded conditions were compared using rice, wheat, barley, and soybean. In rice, the effects of tungsten compounds on seedling establishment varied. Tungsten trioxide had little effect but tungstic acid and ammonium phosphotungstate significantly improved seedling establishment when the amounts were at least .1–.2 mol W kg^?1. Although the effect of tungsten coating varied depending on the compound used, ammonium phosphotungstate, along with other tungsten compounds, improved seedling establishment in a manner comparable with that of molybdenum compounds. For wheat and barley, ammonium phosphotungstate treatment resulted in a significant increase in establishment that was only slightly less than the results observed using molybdenum compounds. Tungstic acid and ammonium phosphotungstate treatments improved soybean establishment in a significant manner that was comparable with those of molybdenum compounds. Collectively, these results suggest that tungsten compounds, as well as molybdenum compounds, improve seedling establishment under flooded conditions.     

Kernel vitreousness and protein content: Relationship,interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS.     

An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 °C for Tosunbey and 19%-55 °C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and P/G, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat.     

Responses of glutamine synthetase activity and gene expression to nitrogen levels in winter wheat cultivars with different grain protein content

Glutamine synthetase (GS) plays a central role in plant nitrogen (N) metabolism, which improves crops grain protein content. A pot experiment in field condition was carried out to evaluate GS expression and activity, and grain protein content in high (Wanmai16) and low grain protein (Loumai24) wheat cultivars under two N levels (0.05 and 0.15 g N kg⁻¹ soil). High nitrogen (HN) resulted in significant increases in GS1 and GS2 expression at 10 days after anthesis (DAA), and higher GS activity during the entire grain filling stage. HN also significantly increased yield, grain protein content and protein fraction (except for glutenin of Luomai24) in two wheat cultivars, which indicated that it increased grain yield and protein content by improving nitrogen metabolism. Wanmai16 showed higher grain protein content, gliadin and glutenin content, and had higher expression level of GS2 both in flag leaves and grains at early grain filling stage. However, Luomai24 had greater yield and higher expression level of GS1. The difference expression of GS2 and GS1 genes indicates they had various contributions to the accumulation of protein and starch in wheat grains, respectively. The results suggest that GS2 would be serving as a potential breeding target for improving wheat quality.     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.     

5个冬麦品种产量性状和叶片特征多样性分析

采用单因素完全随机设计,调查5个冬麦品种产量性状和叶片特征多样性。结果表明,5项产量相关性状指标(株高、穗长、主穗粒数、有效分蘖数、有效小穗数)在不同冬麦品种间差异均达显著水平;5个品种的上表皮气孔密度均多于下表皮,其中,上表皮气孔密度为62.67~71.11个/mm2,下表皮气孔密度为30.00~46.25个/mm2;叶脉总数为57.00~65.67条;叶脉密度为36.89~43.00条/mm。     

磷肥用量对冬作马铃薯镁素积累与分配特征的影响

以费乌瑞它脱毒种薯为材料,通过大田试验研究4个磷肥水平,即0(P0)、45.0(P1)、90.0(P2)、135.0(P3)kg/hm~2对冬作马铃薯镁积累与分配特征的影响。结果表明:各处理马铃薯整株镁积累量呈先升高后降低变化趋势,齐苗后17~45 d为快速积累期,在齐苗后59 d出现峰值,齐苗后73 d,各处理全株镁积累量表现为:P1P2P3P0;块茎镁积累量呈持续升高趋势,齐苗后73 d,各处理块茎镁积累量表现为:P1P2P3P0,但各处理间并未产生显著差异;各处理镁在叶片中的分配比例均呈逐渐降低趋势;镁在茎中的分配比例整体呈逐渐降低趋势,变幅不大,而在块茎中的分配比例呈持续上升趋势;整个生育期间,镁在各生育阶段各器官的分配比例呈现:叶茎(齐苗后3 d);叶茎块茎(齐苗后17 d);叶块茎茎(齐苗后31~45 d);块茎叶茎(齐苗后59~73 d)的动态变化过程,镁在块茎中的分配率以P1处理最大,为60.38%。供试条件下,磷肥施用量在P1水平下可提高马铃薯镁积累量,P2、P3水平的用量则会降低镁的积累;平均每生产1 000 kg块茎,植株需从土壤中吸收镁0.253 kg.     

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.     

基于无人机成像高光谱影像的冬小麦LAI估测

利用无人机Cubert UHD185 Firefly成像光谱仪和ASD光谱仪获取了冬小麦挑旗期、开花期和灌浆期的成像和非成像高光谱以及LAI数据。首先,对比ASD与UHD185光谱仪数据光谱反射率,评价两者精度;然后,选取7个光谱参数,分析其与冬小麦3个生育期LAI的相关性,并使用线性回归和指数回归挑选出最佳估测参数;最后利用多元线性回归、偏最小二乘、随机森林、人工神经网络和支持向量机构建了冬小麦3个不同生育期LAI的估测模型。结果表明:UHD185光谱仪光谱反射率在红边区域与ASD光谱仪趋势一致性很高,反射率在挑旗期、开花期、灌浆期的R^2分别为0.9959、0.9990和0.9968,UHD185光谱仪数据精度较高;7种光谱参数在挑旗期、开花期、灌浆期与LAI相关性最高的参数分别是NDVI(r=0.738)、SR(r=0.819)、NDVI×SR(r=0.835);LAI-MLR为冬小麦LAI的最佳估测模型,其中开花期拟合性最好,精度最高(建模R^2=0.6788、RMSE为0.69、NRMSE为19.79%,验证R^2=0.8462、RMSE为0.47、NRMSE为16.04%)。