长江中下游冬油菜产区有机无机肥配施下减氮增效潜力分析

【目的】评估长江中下游冬油菜主产区化肥减施增效的潜力与区域适宜性,为该区域油菜产业减肥增效提供科学依据。【方法】于2018年在江苏（高淳）、湖南（安仁）、湖北（沙洋）、安徽（休宁和当涂）四省（共5个地点）布置以有机肥（M）用量（0、2 250 kg·hm^-2）和施氮（N）水平（0、90、135、180、225、270 kg·hm^-2）为控制因素的冬油菜田间试验,分析有机无机肥配施对油菜产量、化学氮肥利用率和经济效益的影响,并评估不同区域冬油菜最佳产量和施肥效益下适宜的有机无机配施技术模式及其减肥潜力。【结果】相比于单施化肥,增施有机肥显著提升油菜产量,增产幅度达7.7%—43.3%。以最高产量为目标,各试验点在增施有机肥的基础上推荐化肥氮施用量分别为：高淳195 kg·hm^-2,安仁199 kg·hm^-2,沙洋195 kg·hm^-2,休宁179 kg·hm^-2,当涂185 kg·hm^-2。通过模型拟合发现各试验点达到单施化肥最高产量时,有机肥施用可替代26.7%—45.9%的化肥氮投入,且随着土壤基础肥力提高,化肥氮减施潜力增加。不同有机肥用量下,油菜化学氮肥利用率均随施氮量的增加呈下降趋势,但有机无机配施能够有效提高各氮肥梯度下油菜的化学氮肥偏生产力和农学效率,各试验点化学氮肥偏生产力增幅为24.4%—53.0%,化学氮肥农学利用效率增幅为26.3%—89.9%。与不施氮处理（N₀）相比,安仁、休宁和当涂试验点在施用180 kg N·hm^-2并配施有机肥处理下增收效益最大,依次为8 915、10 358和6 569元/hm²;而高淳和沙洋试验点在单施化肥（225 kg N·hm^-2）处理下增收效益最大,分别为11 252、8 500元/hm²。【结论】长江中下游部分冬油菜产区采用有机无机肥配施技术可实现减化肥氮26.7%—45.9%的同时提高籽粒产量、化学氮肥利用率及氮肥或有机肥增收效益,实现减氮增效。     

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。     

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%)。