新疆西梅栽培研究进展

西梅的果实是一种具有较高经济价值的储藏器官。新疆是西梅的主要产区之一,为使西梅的果实能具有较高的品质和产量,在适宜砧木的选择、优良品种的搭配、建园模式、高效栽培树形、土肥水管理和病虫害防治等方法和技术上都要有较高的要求。文章综述目前西梅的研究,结合新疆生产现状总结出提高西梅果实品质和产量的一系列方法和措施。     

马铃薯种植栽培管理技术要点研究

在粮食作物中，马铃薯属于关键，诸多国家都是马铃薯产国，我国马铃薯种植栽培面积也十 分广泛，所以，需要针对于马铃薯特征全面普及其种植与栽培技术，以此来保障马铃薯总产量。     

"双高"糖料蔗高产种植栽培技术

灵山县贯彻落实国家和自治区部署，加快推进优质高产、高糖糖料蔗基地建设，目前已建成近1333.4hm²“双高”基地，并通过实施“双高”糖料蔗高产种植栽培技术，平均亩产达到8T，蔗糖分达到14%以上。     

漯河地区小麦冻害发生原因及对策

小麦生长发育受冻害影响，而不良的环境条件严重危害小麦成长。冻害主要是指因温差骤降且时间过长影响小麦成长的情况。漯河地区冬季小麦冻害情况极为严重，而二类、三类麦田屡见不鲜，冬季冻害会造成极为严重的经济损失，只有针对其实际情况进行深入分析，并采取有效举措予以应对，即能够保证漯河地区小麦的稳定产量。     

小麦栽培中常见的问题与措施

目前由于我国社会经济的发展，对小麦的需求越来越大，因此为小麦的种植带来了较大的商 机，但在小麦栽培中还具有多种问题，需要通过针对性的措施予以解决。随着农业种植结构的逐步调 整，怎样提升种植小麦栽培质量就显得十分重要。本文对小麦栽培种常见的问题与措施展开探究。     

A proposal for enhanced EU herbage VCU and DUS testing procedures

Herbage production is regarded as having environment-friendly credentials. However, as the ruminant production it supports is facing major challenges on sustainability, environmental footprint and human health concerns, EU herbage cultivar testing must contribute to the solutions. Before new cultivars can be sold in a member state (MS) and gain EU-wide marketing, they must pass official tests to prove they are both novel (distinct, uniform and stable, DUS) with improved value for cultivation and use (VCU). Herbage species present specific challenges, as their allogamy imposes a wide within-cultivar variation that adds complexity to DUS tests and their “value” is only realized in ruminant produce. Current VCU systems measure production, chemical composition and disease/stress tolerances, often on large numbers of candidate cultivars, but prohibitive labour costs and logistics mean that animal intake, ruminant output or environmental benefits cannot be measured directly. Furthermore, some candidate cultivars with proven superior VCU fail DUS even though the non-distinct comparison is with a significantly lower performing registered cultivar. To resolve these problem cases, a “vmDUS” distinctness tool is proposed, which uses molecular markers but conforms to UPOV-declared principles. A short overview of current grassland research shows smart proxy measures of animal value can easily and quickly be adopted into an integrated pan-European (EU-VCU) test network. The proposed EU-VCU scheme will reallocate test resources to conduct these additional tests by placing MS in data sharing collaborations, while retaining their national listing authority. The benefits to all stakeholders from adopting these new testing procedures are considered.     

Effect of immature wheat flour on nutritional and technological quality of sourdough bread

In this study, the effect of immature wheat flour (IWF) on the fermentation activity of lactic acid bacteria (LAB) and on the nutritional quality properties of bread were evaluated. IWF was added in the as the ratio of 10g/100g in sourdough fermentation medium, and the fermentation activity (total LAB, pH, titration acidity (TA), and total reducing sugar (TRS)) of LAB cultures was monitored. Additionally, some physical quality characteristics (specific volume, texture profile and colour value), estimated glycaemic index (eGI), rapidly digestible starch (RDS), slowly digestible starch (SDS), and the total dietary fibre content of sourdough bread were determined. According to the statistical test, it was revealed that the IWF addition stimulated LAB growth and increased their fermentation activity. The pH of the fermentation medium decreased from 6.57 to 3.50, and TA raised from 0.13% to 1.2% in 48 h. The highest TRS content was determined in IWF enriched sourdough samples, and as a result of this, the eGI of sourdough bread increased. Compared to the control sample, the SDS and total dietary fibre content were higher in IWF added sourdough bread, and a positive correlation was noted between these two components. IWF utilisation of sourdough bread formulation increased the hardness value by nearly 50%.     

Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress

Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties.     

Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking.