利用MAS技术改良香稻‘R15’的直链淀粉含量

R15是适应性较广,产量较高的中熟晚籼香稻品系,但由于含有Wx^a基因,其直链淀粉含量高达23.5%,严重影响食用口感。因此,我们以含有Wx^b等位基因的不育系Y58S为供体,通过杂交、回交,利用RAD测序技术、分子标记辅助筛选等技术,经过8个世代的筛选,成功用Wx^b基因替换掉R15中的Wx^a基因,培育出1个新的纯合株系——‘深华R16’,其染色体上有10882234 bp长度的碱基,基因型和供体亲本‘Y58S’一致,占2.92%;有362363285 bp长度的DNA片段基因型和受体亲本‘R15’一致,占97.08%;其直链淀粉含量为14%。将‘Y58S’分别与‘深华R16’和‘R15’进行组配,结果表明,‘Y58S’/‘深华R16’组合的直链淀粉含量(13.9%)低于‘Y58S’/‘R15’组合的直链淀粉含量(19.9%),其它米质性状与农艺性状基本一致。本研究为分子标记辅助育种提供了新思路,培育出一新的水稻品系。     

瑞昌山药遗传多样性及块茎品质变异分析

瑞昌山药是江西省地方名优山药品种,由于长期进行无性繁殖和种植户自留种,品种混杂退化严重,极大影响了瑞昌山药资源保护和可持续利用。对从瑞昌市不同产地收集的12份栽培种和2份野生种瑞昌山药资源进行遗传多样性和块茎营养品质分析。结果表明,12对SRAP引物和11对SSR引物在所有材料中共扩增出50条多态性条带。不同产地材料间存在一定的遗传差异,遗传相似系数在0.415～0.964之间。UPGMA聚类分析表明,当遗传相似系数为0.530时,可将14份瑞昌山药材料分为两类,第Ⅰ类包括12份栽培种,第Ⅱ类包括2份野生种;当遗传系数为0.735时,可将12份栽培种分为3个亚类。品质分析结果表明,不同产地瑞昌山药材料品质指标间的变异系数差异较大,其中纤维素的变化范围最大,变异系数为54.28%,还原性糖的变异系数最小。主成分分析结果表明,瑞昌夏畈镇产地的山药品质较优,适于进一步系统选优和提纯复壮。     

改进SSD的灵武长枣图像轻量化目标检测方法

针对加载预训练模型的传统SSD（Single Shot MultiBox Detector）模型不能更改网络结构，设备内存资源有限时便无法使用，该研究提出一种不使用预训练模型也能达到较高检测精度的灵武长枣图像轻量化目标检测方法。首先，建立灵武长枣目标检测数据集。其次，以提出的改进DenseNet网络为主干网络，并将Inception模块替换SSD模型中的前3个额外层，同时结合多级融合结构，得到改进SSD模型。然后，通过对比试验证明改进DenseNet网络和改进SSD模型的有效性。在灵武长枣数据集上的试验结果表明，不加载预训练模型的情况下，改进SSD模型的平均准确率（mAP，mean Average Precision）为96.60%，检测速度为28.05帧/s，参数量为1.99×106，比SSD模型和SSD模型（预训练）的mAP分别高出2.02个百分点和0.05个百分点，网络结构参数量比SSD模型少11.14×106，满足轻量化网络的要求。即使在不加载预训练模型的情况下，改进SSD模型也能够很好地完成灵武长枣图像的目标检测任务，研究结果也可为其他无法加载预训练模型的目标检测任务提供新方法和新思路。     

华南农业大学农事训练课程的理论与实践——以养蚕与缫丝课为例

以养蚕与缫丝课程模块为例,对其课程内容安排、教学特点、考核方法进行分析,并对其所面临的问题展开探讨,旨在为进一步提高相关实践教学效果提供借鉴。     

Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological tool

The objective of this study was to determinate grain unique protein inherent molecular structure that are related physiochemical and nutrient profiles in CDC developed oat varieties [CDC Nasser (Feed Type) and CDC Seabiscuit (Milling Type)] grown in cool climate condition in western Canada in comparison with conventional barley variety of CDC Meredith as a control using advanced molecular spectroscopy. Multivariate analyses, including an agglomerative hierarchical cluster analysis (CLA) and principal component analysis (PCA), were performed to identify protein molecular structural differences among the grains. The results revealed that CDC Seabiscuit contained greater (P < 0.05) protein structural Amide I and II than CDC Nasser and CDC Meredith, while the greater (P < 0.005) structural Amide I to II area and height ratios was detected in CDC Meredith. New oat grains had greater (P < 0.05) β-sheet height than barley grains, however, there was no difference in α-helix to β-sheet ratio values among the varieties. In conclusion, CDC Nasser and CDC Meredith had no difference in protein molecular structural features, while CDC Seabiscuit contains different protein structural characteristics as compared to CDC Meredith grain. The molecular structure features are highly associated with physiochemical and nutrient profiles in grains, which indicate that it also affect nutrient utilization and availability.     

我国蔬菜作物耐低温性研究进展

低温胁迫是蔬菜生产过程中的主要逆境因子，对蔬菜作物的生长发育、商品产量形成影响极大。本文综述了蔬菜作物耐低温性的遗传模型、生理调节和分子机制，展望了蔬菜作物耐低温性的研究前景。     

分子标记技术在工业大麻性别分化研究中的应用进展

工业大麻性别表达影响着工业大麻种子、纤维和药用成分产量,其性别表达除了受到遗传物质控制外,还受到外界环境条件的影响,这种复杂性使得性别研究一直是工业大麻研究的难点和热点。分子标记技术能在DNA水平上鉴定工业大麻性别,开发与工业大麻性别紧密连锁的分子标记可为大麻性别早期鉴定和特定性别分子辅助选择育种提供理论依据。本文就分子标记在工业大麻性别研究中的应用进展进行了总结,并对应用前景进行了展望。     

黑龙江省主栽水稻品种抗稻瘟病基因的分子检测与分析

了解品种本身的抗性基因型对于水稻品种合理布局具有重要意义。为了明确稻瘟病抗性基因Pi-ta、Pi-b、Pik-m、Pi9、Pii、Pi-d3在黑龙江省水稻品种中的分布情况,选取34份主栽品种,利用这6个抗瘟基因的功能标记,对供试材料进行分子标记检测。结果表明,Pi9的分布频率最高,其次是Pi-ta和Pik-m,Pi-b和Pii抗性基因分布频率较低,Pi-d3的分布频率最低;供试的34份水稻材料中,被检测出最多含有5个抗性基因,而最少只含有1个抗性基因,含有2个抗性基因的品种所占比例最大,龙粳40和龙粳42不含有待检测基因。     

Using vibrational molecular spectroscopy to detect moist heating induced carbohydrates structure changes in cool-climate adapted barley grain

There is limited research to study how moist heating affects internal structure of barley grain on a molecular basis. The objectives of this study were to use vibrational molecular spectroscopy: 1) to determine the moist heating induced changes of barley carbohydrate (CHO) structure on a molecular basis, 2) to study the effects of moist heating on CHO chemical profiles, Cornell Net Carbohydrate and Protein System (CNCPS) subfractions, in situ rumen degradation, and predicted intestinal carbohydrate supply of barley grain; and 3) to reveal the association between molecular structure spectral features and CHO related metabolic characteristics. Barley samples (CDC cowboy) were collected from Kernen Crop Research Farm (Saskatoon, Canada) during two consecutive years. Half of each sample was kept as raw barley and the other half underwent moist heating (autoclaving at 120 °C for 60 min). The molecular spectroscopy (attenuated total reflectance-fourier transform infrared, ATR-FTIR) was used to detect the barley CHO related molecular structure spectral features. Moist heating did not affect carbohydrate related chemical profiles and CNCPS subfractions but it decreased rumen degradable carbohydrate. Rumen undegradable and intestinal digestion of CHO subfractions were not affected by moist heating. The advanced vibrational molecular spectroscopy can be used to detect carbohydrate molecular spectral features. Nutrient utilization prediction using molecular spectral characteristics is warranted and further investigation is encouraged.     

Impact of ethanol,succinic acid,and the combination thereof at levels produced during sponge fermentation on hard wheat,soft wheat,and durum wheat farinograph rheology

The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted.