中等时间尺度县级耕地景观格局变化研究——以福建省龙海市(县)为例

耕地是土地的精华,是维护国家粮食安全的保障。笔者以景观生态理论为基础,选取分形维数、空间结构稳定性指数、蔓延度指数、香农多样性指数以及香农均匀度指数,对龙海市1998、2007、2013年耕地景观利用现状进行分析。研究结果表明人类社会活动对研究区的耕地景观影响效应既有正向的,也有负向的。研究区耕地景观斑块的规整度提高,耕地景观抗干扰能力增强,耕地的稳定性提升,耕地斑块类型趋于均匀化,但优势斑块的连续性降低和耕地景观的破碎程度增加。在对正向效应土地整理和农业结构调整进行肯定的同时,改善和避免县级土地开发这一负向作用的人类活动。     

黄土高原半干旱区不同覆膜连作玉米产量的水分承载时限研究

【目的】以黄土高原半干旱区有限降水持续高效利用为目标,研究不同覆膜方式下连作玉米（Zea May L.）的产量表现和水分利用特征,揭示其增产机理,明确不同覆膜方式下有利于土壤水分持续高效利用的连作年限,为试区高产、水分高效持续利用型玉米连作技术提供理论依据。【方法】以田间定位试验为基础,量化连作玉米农田土壤水分的年际平衡关系、产量稳定性;以持续高产和收获期不发生土壤干燥化为依据,确定适用于不同覆膜方式的玉米连作年限。【结果】3年试验结果表明,全膜双垄沟播具有良好的保墒、提高土壤水分有效性,利于协调关键生育时期土壤-作物的水分供需关系,提高产量和水分利用效率的作用。与半膜平作处理相比,全膜双垄沟播玉米的籽粒产量、水分利用效率分别提高了41.8%和33.4%,生物产量、单位耗水的干物质累积量、总产值、净产值、毫米水产值和产投比分别提高了21.8%、12.3%、31.2%、27.8%、21.1%和-3.2%;与露地栽培处理相比生物产量、单位耗水的干物质累积量、总产值、净产值、毫米水产值和产投比分别提高了24.9%、39.1%、225.5%、1 423.9%、212.4%和93.5%。地膜覆盖增大了玉米全生育时期的耗水量,全膜双垄沟播、全膜平作和半膜平作耗水量较露地栽培增幅分别为15.5%-29.2%、10.0%-20.8%和4.2%-12.6%。单季较高的耗水量导致3种覆盖处理在连作第二年收获期土壤贮水量较连作开始期分别降低了37.3%、33.5%和30.9%,第三年降低了29.6%、27.5%和23.9%,造成土壤水分亏缺;随着连作年限的延长,土壤水分亏缺累计,出现土壤干化现象,引起产量波动,不利于土壤水分的持续利用。【结论】黄土高原半干旱区,在同等降雨条件下,全膜双垄沟播具有明显的增产增效和提高水分利用效率的作用,是理想的玉米种植模式;当年降雨量在320 mm左右时,全膜双垄沟播玉米连作不宜超过2年,全膜平作、半膜平作玉米的连作时间不宜超过3年。     

短时高温暴露对褐飞虱存活和生殖特性的影响

【目的】明确短时高温暴露对褐飞虱成虫存活和生殖特性的影响,为褐飞虱种群发生预测及防治提供理论依据。【方法】采集初羽化24 h内的褐飞虱成虫,辨别雌、雄后放入平底玻璃管内,每管5对,置于水浴循环仪中进行高温暴露处理,设置6个靶标温度,分别为33、35、37、39、39.5和40℃,误差范围0.02℃。高温处理时以25℃为起点温度,然后以0.1℃/min的速度上升至靶标温度,待靶标温度恒定后,在靶标温度下处理2 h。处理结束后,将褐飞虱转移到25℃的人工培养箱中,1 h后观察记录其存活情况,以未经过高温处理的褐飞虱成虫为对照。随后研究其存活率、产卵量及后代存活能力是否发生变化。【结果】33-37℃对褐飞虱雌、雄虫的存活率均无显著影响;而39-40℃下暴露2 h,雌、雄虫的存活率显著下降,其中39.5℃下暴露2 h,雌、雄虫存活率均低于50%,40℃下暴露2 h,雌、雄虫存活率仅为4.5%-6.7%,且成虫存活时间不足24 h;不同高温暴露2 h后,褐飞虱雄成虫逐日存活率曲线坡度较雌成虫陡;在35-39.5℃范围内暴露2 h,褐飞虱的产卵前期有所延长,尤其在39.5℃下暴露2 h,每头褐飞虱雌虫的平均产卵前期达6.3 d,与对照（25℃）的产卵前期3.5 d达到极显著差异水平（P＜0.01）;在35和39℃暴露2 h,产卵前期显著延长,分别达到4.4和4.4 d（P＜0.05）;高温暴露对褐飞虱雌成虫产卵量也有明显的影响,33、35、37、39及39.5℃分别暴露2 h,每雌产卵量显著从25℃的365.5粒下降至165.4、194.6、146.7、301.6和234.7粒（P＜0.05）;高温暴露对褐飞虱后代孵化率和性比均无显著影响,但对其后代总存活率有着显著的影响,随着温度上升,F₁代若虫总存活率由对照（25℃）的80.4%下降至61.8%-75.5%;褐飞虱成虫在33-39.5℃高温下暴露2 h,其F₁代若虫总存活率比对照均下降,而除35℃（75.5%）外,其他温度暴露后,均与对照存在显著差异（P＜0.05）,40℃下褐飞虱停止产卵活动。此外,高温暴露还能使褐飞虱的产卵节律和孵化节律发生变化,经39.5℃高温暴露2 h后,较33、35、37和39℃高温处理及对照的产卵高峰期和后代的孵化高峰期推迟。【结论】在39-40℃高温暴露下,褐飞虱成虫存活及产卵量和后代总存活能力显著下降,39℃及以上高温对褐飞虱存活与生殖具有一定的威胁。     

气候变暖对阿勒泰地区春玉米播种期和种植布局的影响

采用阿勒泰地区7个气象站1961—2010年逐日平均气温资料,使用线性趋势分析、累积距平、t检验并基于Kriging插值法,分析近50年日平均气温稳定通过≥10℃的初日、终日、持续日数和积温的时空变化特征,揭示春玉米播种期及种植布局的变化规律。结果表明,阿勒泰地区近50年≥10℃积温呈现初日提前、终日推迟、持续日数延长、积温增加的现象,其倾向率分别为0.3、1.3、1.6 d·10a-1和57.1℃·10a-1,且突变年份均发生在20世纪90年代中期。各县市春玉米播种期提前3~8 d,生长季延长6~11 d。突变前青河东部不能种植春玉米,晚熟品种不能种植或种植风险较大。随着气候不断变暖,春玉米不同熟性品种可种植区逐渐东扩,各县市春玉米在品种熟性上均发生了改变,表现为由不能种植到种植早熟、早熟向中(晚)熟、中晚熟向晚熟品种的变化。     

春马铃薯膜上覆土技术的应用研究

春马铃薯栽培过程中需要人工抠破地膜放苗。采用地膜覆盖露地栽培、一垄双行栽培模式,通过膜上覆土技术代替人工破膜,考查膜上覆土的时间和厚度对出苗率、生育期、商品薯率的影响,探索适合当地马铃薯的栽培方式。研究表明,处理7、8和9顶芽距地表2 cm时覆土,覆土厚度相同,出苗率最高、出苗时间较早,出苗率分别为89.24%、94.97%、95.33%;处理7和8平均生育期与对照一致,均为86天;商品薯率与商品薯产量、生育期、出苗率显著正相关,处理8和9的商品薯率比对照显著增加约5%,其他各处理均表现出不同程度的减产,减产范围为6%~65%;处理8生育期为86天,商品薯率为96.40%,高于处理9,与对照相近,为最佳处理。结果表明,马铃薯顶芽距离地表2 cm时,覆土2~3 cm的处理最优。实施膜上覆土解决了人工破膜的弊端,对马铃薯产业持续健康发展具有一定意义。     

‘MaxClover’ grazing experiment: I. Annual yields,botanical composition and growth rates of six dryland pastures over nine years

Six dryland pastures were established at Lincoln University, Canterbury, New Zealand, in February 2002. Production and persistence of cocksfoot pastures established with subterranean, balansa, white or Caucasian clovers, and a perennial ryegrass‐white clover control and a lucerne monoculture were monitored for nine years. Total annual dry‐matter (10.0–18·5 t DM ha^?1) and sown legume yields from the lucerne monoculture exceeded those from the grass‐based pastures in all but one year. The lowest lucerne yield (10 t ha^?1 yr^?1) occurred in Year 4, when spring snow caused ungrazed lucerne to lodge and senesce. Cocksfoot with subterranean clover was the most productive grass‐based pasture. Yields were 8·7–13·0 t DM ha^?1 annually. Subterranean clover yields were 2·4–3·7 t ha^?1 in six of the nine years which represented 26–32% of total annual production. In all cocksfoot‐based pastures, the contribution of sown pasture components decreased at a rate equivalent to 3·3 ± 0·05% per year (R² = 0·83) and sown components accounted for 65% of total yield in Year 9. In contrast, sown components represented only 13% of total yield in the ryegrass‐white clover pastures in Year 9, and their contribution declined at 10·1 ± 0·9% per year (R² = 0·94). By Year 9, 79% of the 6.6 t ha^?1 produced from the ryegrass‐white clover pasture was from unsown species and 7% was dead material. For maximum production and persistence, dryland farmers on 450–780 mm yr^?1 rainfall should grow lucerne or cocksfoot‐subterranean clover pastures in preference to ryegrass and white clover. Inclusion of white clover as a secondary legume component to sub clover would offer opportunities to respond to unpredictable summer rainfall after sub clover has set seed.     

Seasonal dynamics of bioenergy characteristics in grassland functional groups

Semi‐natural grasslands (SNG) are considered as bioenergy resources, either for combustion or for biogas production. To provide information on the seasonal (June–August) dynamics of herbage quantity and chemical composition, we studied the effects of factors on the proportions of four plant functional groups, chemical composition and total biomass yield at twelve sites representing three Estonian SNG types. Biomass yield increased only in alluvial meadows with the largest contribution of sedges/rushes (39%). Grasses dominated in dry‐to‐mesic meadows (62%) and other forbs in wooded meadows (55%). Concentration of fibre was highest in grasses and sedges/rushes (682 and 645 g NDF kg^?1), and lignin was highest in legumes and other forbs (103 and 113 g kg^?1). Legumes contained more C and N (447 and 25 g kg^?1) and grasses more Cl (1 g kg^?1). The highest concentrations of Mg, K and ash were in other forbs (4, 18 and 80 g kg^?1), and Ca in legumes (16 g kg^?1). The results are discussed in the context of suitability of different functional groups and SNG types for bioenergy conversion. Grasses and sedge‐/rush‐rich biomass are considered suitable for methane production. Biomass harvesting in July and minimizing the problems with N and Cl during combustion need to be considered. Forb‐rich biomass should be pre‐treated before direct combustion.     

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Wheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads.     

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3i_Man alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3i_Chu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.     

Impact of different beer yeasts on wheat dough and bread quality parameters

In order to investigate the impact of different yeast strains from the species Saccharomyces cerevisiae on the dough and bread quality parameters, wheat flour was fermented using different beer yeasts. The results show that beer yeast strains could be included in the baking process since S. cerevisiae T-58 and S. cerevisiae s-23 provided adequate gas production and dough formation with superior structural properties like extensibility and stickiness to S. cerevisiae baker's yeast. The resulting breads show the highest specific volume with the highest slice area and the highest number of cells and the lowest hardness over time. The different yeasts had also an impact on the crust colour due to their abilities to ferment different sugars and on shelf life due to the production of a range of different metabolic by-products. According to this study it was possible to produce higher quality bread by using yeast coming from the brewing industry, instead of bread containing standard baker's yeast.