2003—2018年中国森林火灾时空分布格局研究

基于2003—2018年的中国森林火灾统计数据,全面分析了森林火灾发生的时空分布格局,定量分析了其统计学规律,旨在为森林火灾预测、管理和风险决策提供基础支撑。分析结果表明,森林火灾的发生具有极强的随机性和离散性,通过森林火灾总次数、火场面积和受害森林面积的平均数来反映森林火灾发生风险将会导致评估结果偏高。森林火灾发生次数较多的为湖南、贵州、广西等省,而森林火场面积和受害森林面积较多的为黑龙江、内蒙古、云南、湖南、广西等省。按照森林火灾发生的格局,运用K均值聚类分析将31省分为4类。     

小麦Glu-3位点基因拷贝数的变异分析

【目的】基因拷贝数变异是一种常见又重要的基因结构变异,往往影响个体表型。低分子量麦谷蛋白（low-molecular-weight glutenin subunit,LMW-GS）是小麦贮藏蛋白的主要组成部分,位于Glu-3位点。小麦作为异源六倍体,其庞大且复杂的基因组结构导致难以利用传统方法检测目的基因的拷贝数,针对小麦基因组,筛选可靠稳定的内参基因和体系,探索适合复杂基因组的拷贝数变异测定技术,测定Glu-3位点LWM-GS基因拷贝数。【方法】以Acc1为内参基因,根据基因序列设计内参引物和探针,通过定性和定量PCR测定内参基因在12个普通小麦品种中的拷贝数,分析该基因拷贝数在不同品种间的稳定性;又以小麦品种篙优2018的5个稀释浓度的基因组DNA为模板,利用qRT-PCR验证Acc1内参系统的重复性和准确性;根据Glu-A3位点LMW-GS基因序列设计特异性引物及探针,利用qRT-PCR和ddPCR 2种方法检测8个小麦品种Glu-A3位点基因拷贝数,比较后选择更优的高通量基因拷贝数检测方法;再根据Glu-B3和Glu-D3位点LMW-GS基因序列设计相应的特异性引物及探针,并利用ddPCR技术检测和分析了231份小麦品种的Glu-A3、Glu-B3和Glu-D3位点上LMW-GS基因拷贝数。【结果】Acc1在12个普通小麦品种间、同一品种5个DNA稀释浓度间的拷贝数测定结果一致,技术重复间的变异系数仅为0.07%—0.77%,所构建的Acc1内参系统稳定;比较qRT-PCR和ddPCR 2种拷贝数检测方法,8个品种所测的Glu-A3位点拷贝数结果一致,分别为3、5、3、4、3、3、3和3;且ddPCR检测重复间的变异系数为0.30%—1.67%,远低于qRT-PCR的3.14%—12.72%,更加可靠;利用ddPCR对231份普通小麦品种的Glu-A3、Glu-B3和Glu-D3位点上LMW-GS基因拷贝检测后分析发现,大多数小麦品种在3个位点上的拷贝数为4,所占频率分别为51.95%、32.03%和28.57%,Glu-3位点总拷贝数变异范围为10—21,变异系数为16.12%。【结论】Acc1内参系统具有良好的稳定性和重复性,可以用作小麦Glu-3位点和其他目的基因拷贝数检测的内参;qRT-PCR和ddPCR均可用于小麦基因拷贝数的检测,但后者更稳定、可靠,且操作简单、检测通量高。     

芋疫病空间分布格局及其抽样技术研究

为了进一步提高对芋疫病预测预报,科学指导生产上的防治,应用最小二乘法、频次分布、聚集度指标、m^*-m回归分析和Taylor幂法则等对病株的空间分布型进行了分析。结果表明:当田间芋疫病病株率在0.427~0.513时,病株田间分布属聚集分布;当田间芋疫病病株率在0.720~0.820时,病株田间分布属均匀分布。此外其病株空间分布的基本成分是个体群,病株个体间相互吸引,病株在大田中存在明显的发病中心,且病株个体的空间格局随着病株密度的提高越趋均匀分。在此基础上,提出了Iwao最适理论抽样模型N=232.3783/m-87.9438,并建立序贯抽样模型T₀(N)=0.3689N±1.7177$\sqrt{N}$,即:调查株数N时,若累计病株率超过上界可定为防治对象田,若累计病株率未达到下界时,可定为不防治田,若累计病株率在上下界之间,则应继续调查,直到最大样本数m₀=0.3689时,也即病株率15%,所需抽样数542株止。     

几种不同施肥方式对雷竹产量的影响研究

采用随机区组设计试验,分析对比竹腔施肥、普通施肥和不施肥3种处理对雷竹生长的影响。试验结果表明:竹腔施肥与普通施肥和不施肥比较,出笋数量分别增加12.11%和33.26%,退笋率分别降低3.3%和4.2%,经济收益分别提高14.0%和33.4%,新竹平均胸径分别增加0.25 cm和0.35 cm。综上所述,施肥对产笋量、成竹率、新竹径级和单位面积收益上均有积极的影响作用。不同施肥方式其作用效果为:竹腔施肥>普通施肥>不施肥。     

Measuring fish catch and consumption: Practical methods for small‐scale fisheries based on length as an alternative to weight‐based approaches

Small‐scale fisheries are recognised as making important contributions to nutrition and economic development despite a lack of accurate quantitative information on catches and consumption. While direct measurement remains the most appropriate way of collecting such data, it is impractical at large scales. Instead, household surveys based upon informant recall of fish caught and/or consumed are frequently used. However, the accuracy of weight recall by informants (even over short recall periods) has not been established. Using data from household surveys, the accuracy and precision of catch and consumption estimates derived from: (a) asking informants to recall weights of fish caught and (b) asking respondents to recall lengths of fish caught and converting to weight were tested. Length‐based methods, using visual aids to assist recall, were more accurate, precise and correctable. These methods could be useful for catch estimation, especially where fish are processed, sold or consumed shortly after capture.     

生乳储运条件对品质影响的探究

菌落总数是衡量生乳品质的重要指标之一。生乳中菌落总数基数越大,其品质越不稳定。但因为奶源产地等原因,生乳必须经过一段时间运输才能到达乳品企业进行生产,运输过程可能由于微生物繁殖导致生乳品质下降。试验选取菌落总数基数不同的两批生乳,通过在2~6 ℃和10~15 ℃条件下存放,模拟生乳在冷藏储运和脱冷储运状态下,分别储存24 h、48 h、72 h、96 h后进行菌落总数、酒精试验、酸度及脂肪酶活力检测。通过对比,找到生乳最佳储存温度和运输时间,为乳品企业和冷链运输提供参考。     

三类病毒感染下的手足口病模型的动力学分析

建立了CA16病毒、 EV71病毒及其他病毒株感染下周期性发病的手足口病模型.得到了模型的基本再生数并用它证明了模型无病平衡点的全局渐近稳定性.另外,分析了单一病毒株周期解的稳定性.最后,发现基本再生数最大的病毒株会持续生存下来,其他两种病毒株会被竞争排斥掉.     

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.     

Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour

Natural ageing is defined as handling and storage of freshly harvested grain for several years under storage condition to achieve suitable flour quality after milling. Accelerated ageing of wheat which is obtained using higher temperature during a specific storage time under controlled relative humidity may improve the quality of wheat flour. The present study addresses the effect of accelerated ageing on the rheological properties of wheat flour produced by freshly harvested wheat. The process of accelerated aging was performed by three different factors including rise in wheat moisture content (16, 18 and 20% w/w), control of storage temperature (30, 40 and 50°C) and control of the storage time (2, 5 and 8 days) using a central composite design. After the grain milling, rheological properties of wheat flour of different treatments were studied. Results indicated that promoting the storage time to 8 days and temperature up to 40°C could improve rheological properties such as dough stability, dough development time and farinograph quality number. This phenomenon may be due to oxidation and rearrangement of disulfide bonds resulting in increasing strength and improving flour quality. Increasing moisture content and storing in higher temperatures resulted in weakening rheological properties.