新型尿素对冬小麦产量及氮素吸收利用的影响

为明确新型尿素在冬小麦的应用效果，采用田间试验，研究了普通尿素（Urea）、控失尿素（LC Urea）、海藻酸尿素（H Urea）、聚能网尿素（N Urea）、含锰尿素（Mn Urea）、控失尿素一次施肥（LC Urea 1）、普通尿素+等量锰（Urea+Mn）和不施肥（CK）对冬小麦产量、叶片SPAD、叶片光合生理特性和氮素吸收利用的影响。结果表明，LC Urea和H Urea处理较Urea处理的小麦拔节期叶片SPAD分别显著提高1500%和1300%，灌浆期净光合速率分别显著增加3304%和2076%，气孔导度分别显著提高2609%和2174%，氮素积累量分别显著增加1439%和1236%，氮肥利用率分别提高4575%和3902%。N Urea和Mn Urea处理与Urea处理的产量无显著差异，LC Urea和H Urea处理较Urea处理显著增产1449%和1333%。控失尿素和海藻酸尿素能够有效提高穗数，改善冬小麦光合生理特性，促进氮素吸收利用，提高冬小麦产量和氮肥利用率，可在豫北潮土区推广应用。     

中国野生毛葡萄芪合酶基因VqSTS11和VqSTS23调控抗白粉病的研究

利用同源克隆法得到抗白粉病的中国野生毛葡萄‘丹凤–2’芪合酶基因VqSTS11和VqSTS23的开放阅读框，并构建过表达载体；通过器官发生途径诱导不抗白粉病的欧洲葡萄‘无核白’分生愈伤组织并采用农杆菌介导法对其进行转化；经过PCR检测和Western blot鉴定，获得了5株VqSTS11超量表达植株和3株VqSTS23超量表达植株；人工接种白粉菌发现，转基因植株中白粉菌菌丝生长速度慢，孢子萌发受到一定的抑制，并且转基因植株中芪合酶基因相对表达量升高，抗病相关基因表达上调，芪类物质含量积累增多。本研究结果进一步证明中国野生毛葡萄‘丹凤–2’芪合酶基因VqSTS11和VqSTS23对白粉菌具有抗性，‘丹凤–2’可以为改良欧洲葡萄品种抗病性提供抗病基因，作为抗病育种的资源。     

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。