The heterotoxicity of Hordeum vulgare L. extracts in four growth stages on germination and seedlings growth of Avena ludoviciana

Phytotoxicity of barley extracts (Hordeum vulgare L.) on wild oat (Avena ludoviciana Durieu) was investigated. Water extracts five varieties of barley were bioassayed on germination and seedling growth of wild-oat to test the heterotoxicity of barley on wild-oat, study the dynamics of allelopathic potential over four growth stages and identify the most allelopathic plant part of barley in each stage. Whole barley plants were extracted at growth stage 4 (stems not developed enough), whilst for the following growth stages roots, stems, panicles and leaves were extracted separately. Seedling growth bioassays demonstrated that the wild-oat responded differently to the allelopathic potential of barley. For wild-oat radical growth and coleoptile growth were more depressed than germination, though. The allelopathic potential of barley plant parts was not stable over its life cycle for wild-oat. Leaves and stems were the most phytotoxic barley plant parts for wild-oat in the all stages. Among the varieties Eizeh appeared as the best one showing toxicity to seed germination of wild oat at its stage 4 and 8. Results suggested that the response by wild-oat varied depending on the source of allelochemicals (plant part) and the growth stage of the barley plant and kind of variety. The results leaded to conclude that Eizeh variety of barley was good to grow as it has good check on seed germination of wild oat plants as well as it also retarded the growth of root and shoot length of oat.     

AVRDC的大豆种质资源研究

根据ＡＶＲＤＣ历年研究年报内容,本文简要介绍了其大豆种质资源研究进展,从１９７３年到１９９５年底,ＡＶＲＤＣ共收集大豆种质资源１３,６１８份,目前已全部保存在中期库和长期库中。１９８６年建立了一套完整的中心化种质引进系统,新引进种质主要信息供所有科学家利用。针对热带地区大豆种子储存难的问题。对大豆种质储藏条件,种子寿命,储藏期间的生化物质变化及保存技术进行了较多的研究。大豆育种家、病理学家、昆虫学     

Oat malt as a baking ingredient – A comparative study of the impact of oat,barley and wheat malts on bread and dough properties

Oat malt is a nutritionally rich ingredient mainly used in a small number of speciality products. The aim of this study was to evaluate the suitability of oat malt in wheat baking. The effect of oat malt on bread and dough properties at levels ranging from 0.5% to 5% was studied and compared with barley and wheat malts. The addition of all malts increased loaf specific volumes. Barley and wheat malts at levels above 2.5% led to a sticky and coarse crumb, but the effect of oat malt on the crumb grain was negligible. Rheological characterisation could not explain the superior baking performance of oat malt, as it increased extensibility and decreased resistance extensively indicating weakening of the extensional properties of the gluten network. The high lipolytic activity may have compensated for the loss of dough strength by improving the surface properties of gas cells. The results show that oat malt can be used in wheat baking to improve the loaf volume and nutritional quality without the detrimental effects associated with the excess amylolytic activity of barley and wheat malts.     

Oat malt as a baking ingredient – A comparative study of the impact of oat,barley and wheat malts on bread and dough properties

Oat malt is a nutritionally rich ingredient mainly used in a small number of speciality products. The aim of this study was to evaluate the suitability of oat malt in wheat baking. The effect of oat malt on bread and dough properties at levels ranging from 0.5% to 5% was studied and compared with barley and wheat malts. The addition of all malts increased loaf specific volumes. Barley and wheat malts at levels above 2.5% led to a sticky and coarse crumb, but the effect of oat malt on the crumb grain was negligible. Rheological characterisation could not explain the superior baking performance of oat malt, as it increased extensibility and decreased resistance extensively indicating weakening of the extensional properties of the gluten network. The high lipolytic activity may have compensated for the loss of dough strength by improving the surface properties of gas cells. The results show that oat malt can be used in wheat baking to improve the loaf volume and nutritional quality without the detrimental effects associated with the excess amylolytic activity of barley and wheat malts.     

小麦种子萌发期抗早衰鉴定指标的初步研究

为了探索小麦抗早衰性的早期鉴定指标,采用种子萌发试验比较了不同抗早衰类型的33个小麦(Triticum aestivum L.)品种(系)萌发种子的芽长、胚芽鞘长、主胚根长、种子根数、根系活力、种子贮藏物质转运率、总鲜重、总干重、根芽干重、干物质含量等指标与抗早衰性之间的关系。结果表明,萌发种子的芽长、胚芽鞘长、主胚根长、种子根数、根系活力、总鲜重及根芽干重等7项指标均与小麦抗早衰性无明显相关性;萌发种子的总干重、干物质含量与小麦抗早衰性有部分相关性,但不能准确区分抗早衰型和典型早衰型品种(系);种子贮藏物质转运率能较好区分不同抗早衰类型的小麦品种,可作为小麦种子萌发期抗早衰性的鉴定指标。     

大麦种子贮藏期间的生理变化及其安全贮藏年限

为了探明常温条件下贮藏的大麦种子劣变生理表现及不同用途大麦安全贮藏期限,以1997～2000年收获、贮藏的8个大麦品种32份种子为材料,对种子过氧化物酶活性、种子生活力、种子浸出液电导率变化规律进行了分析研究。结果表明,随着大麦种子贮藏年限的延长,种子过氧化物酶活性与种子生活力均呈下降趋势,种子浸出液电导率呈上升趋势。种子过氧化物酶活性下降与种子浸出液电导率上升均是导致种子生活力下降的原因。在长江流域常温条件下,大麦种质可以安全贮藏两年半;生产用种的安全贮藏期不到一年半,但品种间存在一定的差异;啤麦原料均可安全贮藏到当年11月份。欲延长大麦种质、生产用种及啤麦原料的安全贮藏期,须改善贮藏条件。     

Low temperature (−196°c) storage of true seed from the tuber-bearingSolanum species

Seeds from several of the tuber-bearingSolanum species were exposed to low temperatures using liquid nitrogen. No differences in final percent germination or in the rate of germination were observed between the control and treated seeds for any species tested. High viability after liquid nitrogen treatment suggests that long-term storage ofSolanum seed should be practical and warrants further investigation, especially for the long-term storage of valuable germplasm.     

Competition indices of common vetch and cereal intercrops in two seeding ratio

A 2-year field study was conducted using common vetch (Vicia sativa L.), wheat (Triticum aestivum L.), triticale (xTriticosecale Wittmack), barley (Hordeum vulgare L.), and oat (Avena sativa L.) pure stands as well as two common vetch–cereal mixtures for silage with each of the above four cereals in two seeding ratios (i.e., vetch:cereal 55:45 and 65:35, based on seed numbers) to determine the competition among the different species and the economics of each intercropping system. Intercropping systems were assessed on the basis of several existing intercropping indices such as land equivalent ratio (LER), relative crowding coefficient (RCC or K), aggressivity (A), competitive ratio (CR), actual yield loss (AYL), monetary advantage index (MAI), and intercropping advantage (IA). The LER and K values were greater for the common vetch–wheat (55:45) and the common vetch–oat (65:35) mixtures indicating that in these systems, there was an advantage of intercropping for exploiting the resources of the environment. A similar trend to that of LER and K was also observed for AYL. The aggressivity, CR and partial AYL values were greater for barley and oat than for wheat and triticale, whereas the corresponding values for common vetch were lower in mixtures with barley and oat than in mixtures with wheat and triticale. These findings indicate that barley and oat were more competitive partners than wheat and triticale as common vetch was affected more in mixtures with these two crops. The highest MAI and IA values were recorded for the common vetch–wheat (55:45) and the common vetch–oat (65:35) mixtures indicating that these intercropping systems were the most profitable.     

Application of an orcinol-ferric chloride colorimetric assay in barley and wheat accessions for water-extractable and total arabinoxylan

Arabinoxylan is an important hemicellulose potentially affecting wheat baking qualities, barley malt quality, and may impart prebiotic benefits. Water-extractable (WEAX) and total arabinoxylan (TOAX) were characterized in 204 wheat and barley accessions, respectively, using an orcinol-ferric chloride assay. WEAX measurement accuracy was optimum when glucose concentration was greater than 12–13 times pentose concentration. The modified method removed enough excess glucose spectral absorbance to make the corrected and uncorrected lines different, but still significantly correlated (p = 0.009, R = 0.94). Mean WEAX (expressed as percentage WEAX of TOAX) for the wheat accessions was 15.90%, ranging from 8.82% to 24.87%, and for barley accessions WEAX the mean was 7.10%, and ranged from 2.98% to 13.86%. Conclusions are 1) the assay is useful for a breeding program because of its semi-high throughput design for the simultaneous analysis of 16 (WEAX) to 40 (TOAX) barley lines or 24 (WEAX) to 40 (TOAX) wheat lines, 2) the trichromatic measurement reduces the impact of glucose, and 3) the broad range of WEAX measured showed that barley and wheat accessions vary in their extractable and unextractable components.     

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

The potential of sourdough to improve bread quality of barley and oat enriched wheat breads may depend on the characteristics of the added flour (cereal type, variety, extraction rate). We compared the effect of different barley flours and oat bran (substitution level 40%), unfermented and as sourdoughs (20% of total flour), on composite wheat dough and bread characteristics by combining empirical rheological analyses (DoughLab, SMS/Kieffer Dough and Gluten Extensibility Rig) with small-scale baking of hearth loaves. Whole grain barley flour sourdough increased resistance to extension (Rmax) of the dough and improved the form ratio of hearth loaves compared to unfermented whole grain barley flour. However, sourdough showed little effect on the breads prepared with sifted barley flour or oat bran. The breads made with oat bran showed highest bread volume, lowest crumb firmness and highest β-glucan calcofluor weight average molecular weight (MW). The heat treatment of oat bran inactivated endogenous enzymes resulting in less β-glucan degradation. High MW β-glucans will increase the viscosity of the doughs water phase, which in turn may stabilise gas cells and may therefore be the reason for the higher bread volume of the oat bran breads observed in our study.     

真空低温氦气等离子体对小麦和大麦种子萌发的影响

为了解低温氦气等离子体种子处理效果在作物品种间的差异以及时效性,以不同小麦和大麦品种为材料,分析了不同功率等离子体对小麦和大麦种子萌发的影响。结果表明,在80、100和120W条件下,等离子体处理对小麦各品种发芽势、发芽率以及发芽指数的影响不一致,其中对淮麦23、淮麦25、淮麦33及济麦22的处理效果较好,能够改善发芽指标;而大麦种子发芽被抑制。当降低处理功率后,大麦品种单二和港啤以30W处理效果最佳,种子萌发受到促进。在保存的63d内,淮麦28的发芽与CK相比无显著差异,而郑麦9023和淮麦30发芽指标均有不同程度的降低,说明等离子体处理效果具有一定的时效性,且与品种相关。     

云南铁壳麦的穗发芽抗性鉴定与分析

为了解云南铁壳麦(Triticum aestivum ssp.yunnanense)的穗发芽抗性及其机制、筛选抗性材料,以白粒推广良种云麦53号为对照,采用整穗发芽、整粒发芽及分子功能标记的方法,鉴定了55份云南铁壳麦的穗发芽抗性及种子的休眠特性,分析了发芽指数(germination index,GI)在穗发芽抗性级别不同的材料间、分子功能标记基因等位变异间的差异及籽粒发芽率(germination percent,GP)在不同休眠级别的材料间的差异。结果表明,以整穗发芽率(spikes germination rate,SGR)为鉴定指标,在对照云麦53号的SGR达76.2%的前提下,云南铁壳麦除1份材料SGR为2%外,其他材料的SGR都为0,与对照相比,对穗发芽的抗性都很强。以GI为鉴定指标,供试云南铁壳麦对穗发芽的抗性则较弱,抗性材料较少,GI为15.5%～72.8%(对照的GI为65.7%),GI在抗性级别不同的材料间明显不同。以籽粒发芽率为依据,云南铁壳麦的种子休眠性可分为休眠、中度休眠、浅休眠和无休眠4级,GP在不同休眠级别的材料间也显著不同。用STS功能标记 Vp1B3扩增出A带(652 bp)、C带(无带)的材料,其GI均与扩增出B带(569 bp)材料的GI有明显差异;用标记Vp1A3扩增出B带(170 bp)材料的GI与C带(无带)材料的GI也有明显差异,其他3个功能标记( Tasdr-B1、 Tamyb10D1、 Tamyb10D)扩增到不同带型材料的GI则无明显的不同,用分子标记获得的结果不能解释云南铁壳麦的穗发芽抗性或种子休眠特性的变化。     

盐胁迫对燕麦种子萌发、幼苗生长及叶片质膜透性的影响

为给燕麦抗盐育种和栽培提供理论依据,用不同梯度的NaCl和Na2SO4复盐溶液胁迫处理7个燕麦品种,研究了盐胁迫对燕麦种子萌发、幼苗生长和叶片质膜透性的影响.结果表明,盐胁迫对燕麦种子萌发和幼苗的生长有抑制效应,而且随着盐浓度的增加,相对发芽率、发芽指教、简易活力指教、幼苗根长和株高逐渐降低,叶片质膜透性逐渐增加.主成分分析表明,相对发芽率、发芽指数、简易活力指数是主要的耐盐性鉴定指标.在7个燕麦品种中,白燕2号和苏维埃339耐盐性强.大燕麦和内农大莜1号中度耐盐,而Sibsiae、加2和原294耐盐性较差,属不耐盐类型.     

Seed quality as affected by nitrogen during true potato seed production and moisture conditions during storage

The objective was to investigate the effects of moisture conditions in storage at 21 C (± 3) on true potato seed (TPS) germination and seedling vigor. The influence of supplemental nitrogen (N) during seed production on these effects was also studied. One set of TPS was stored exposed to ambient humid (> 80% RH) air; the other was stored dry (sealed with silica gel). Germination tests were performed at 7, 11, and 14 months of seed storage. Seedling vigor tests were made at 14, 20, and 23 months. The rate of germination was mostly affected by the moisture conditions during storage. Seed stored dry germinated faster than TPS stored in humid ambient air. The rate of germination increased with time in storage and the percentage of germination was always high (≥ 95%) in dry seed produced with high N. Seedling vigor was mostly affected by N treatments during seed production. High-N seed had a much higher rate and percentage of emergence and seedling dry-weight levels than low-N seed, particularly when stored dry. Seedling vigor criteria decreased with time in storage in low-N seed; in high-N seed, the rate of emergence increased and the percentage of emergence was always high (≥ 95%). In conclusion, the TPS should be produced with high N and stored dry for sowing under unfavorable conditions.     

澳系睡莲花粉离体萌发及低温保存研究

为研究适宜睡莲花粉离体萌发的培养基和低温保存的方法,以睡莲品种‘默笙’和3份原种睡莲的花粉为试验材料,采用单因素、正交试验设计,筛选出最适宜的培养基,观测睡莲花粉在不同温度下保存的萌发率。结果表明,4种澳系睡莲花粉的最适培养基的各组分浓度不同,花粉的生活力存在差异,澳洲原生浅色睡莲与澳洲原生深色睡莲的花粉生活力较高,分别为43.90%和45.63%;‘默笙’睡莲的花粉生活力次之,为31.84%;‘白巨睡莲’的花粉生活力较低,为9.73%;4种澳系睡莲花粉均不耐贮藏,不同温度下保存72 h后萌发率均为0。本研究结果可为睡莲杂交育种的亲本选择、花粉的低温保存研究提供参考。     

盐分胁迫对大麦种子萌发的影响

通过对八个大麦品种种子萌发期间进行NaCl 胁迫实验研究.结果表明,随着NaCl 胁迫浓度的增大,种子发芽率、发芽指数逐渐降低,相对盐害率增加,种子萌发受到的抑制作用明显增强;80 mmol/L 的NaCl 浓度是大麦种子萌发的阀值.不同大麦品种对NaCl 胁迫的敏感程度不同,供试品种中以盐90260和C2118为萌发期较为耐盐的大麦品种.其它品种对盐分胁迫相对敏感.     

Natural variation in avenin epitopes among oat varieties: Implications for celiac disease

Celiac disease (CD) is a chronic inflammatory disease affecting the small intestinal mucosa. The causative agents have been identified as gluten proteins from wheat, barley, and rye, and the only available treatment for CD patients is a lifelong gluten-free diet. Non-gluten containing cereals would be a valuable contribution to the gluten-free diet. In this respect, oats are a good choice. However, commercial lots of oat flakes and flour frequently are contaminated with wheat, barley, and rye, and two studies have reported that some peptides derived from the gluten-like avenin storage proteins of oat can trigger an immune response in some CD patients. In the present study we have initiated the investigation whether all oat varieties contain similar amounts of potentially harmful sequences by biochemical and immunological methods. We confirm that commercial oat preparations are contaminated with other cereals that contain gluten or gluten-like proteins. Moreover, our results demonstrate that contamination-free oat varieties differ in their capacity to stimulate an avenin-sensitive gamma-gliadin specific T cell line derived from a patient with CD, indicative for differences in the two known avenin epitopes among oat varieties, implying that selection and breeding of completely safe oat varieties for all CD patients may be a realistic possibility.     

Germination of Astragalus hamosus L. and Coronilla scorpioides (L.) as influenced by temperature

Seed germination of two pasture legumes was tested under dark conditions at three alternating temperatures of 5-20, 15-20, 20-35 degrees C and constant 20 degrees C. Duration of the alternating temperatures was 12 h. The seedling counts were checked every day during four weeks. Species differed significantly in germination response to temperature. A. hamosus was more sensitive to temperature than C. scorpioides. The temperature of 20-35 degrees C was more favourable for the germination of A. hamosus than constant 20 degrees C which markedly reduced its germination. The interaction between accessions and temperatures for total germination was significant in both species. In A. hamosus, almost 50% of germination was achieved by all accessions by the first week at alternating 20-35 degrees C temperature while in C. scorpioides, average total germination was significantly low (4%) even by the 28th day. A total rate of 11 and 9% of germination were recorded by two accessions from Ouesslatia (210) and Agareb (19), respectively. A considerable variation for germination was observed among accessions of both species. Temperature requirements for seed germination of the studied species suggest why they are relatively easy or difficult to establish in the field. A. hamosus, with very small seeds required relatively high alternating temperature for germination than C. scorpioides which was insensitive to temperature and has relatively bigger seeds.     

Tiller traits of spring cereals under tiller-depressing long day conditions

Long days partially depress tiller growth of spring cereals. In this study we characterised and quantified growing conditions and cultivar-induced variation in tiller traits and contribution of tillers to grain yield. Experiments were done at two locations in southern Finland, incorporating two nitrogen fertiliser application rates (80 and 120 kg N ha⁻¹) and 12 two-row barley (Hordeum vulgare L.), 10 six-row barley, ten oat (Avena sativa L.) and 11 wheat (Triticum aestivum L.) cultivars. Spring cereal species differed significantly in their tillering: two-row barley was superior compared with other spring cereals, with the highest number and growth capacity of tillers and head-bearing tillers. Grain yield produced by tillers was, however, always modest compared with that of main shoots, ranging from 13% and 15% in oat and wheat to 20% in six-row barley and 64% in two-row barley. Cultivar and growing condition-induced differences were marked in tiller traits, but tillers were never able to out-yield the main shoot. This is likely to be emphasised by standard use of high seeding rates. Tillers are dominated by the main shoot under long day conditions at high latitudes, and tiller yield potential remains clearly underutilised even under conditions favouring growth.     

Milling,functional and thermo-mechanical properties of wheat,rye, triticale,barley and oat

The milling potential of hulled barley, hulled oat, triticale, rye and wheat was studied using a long tempering process and a laboratory four-roller mill. Regardless of the investigated cereal, the results indicated a significant influence (p < 0.05) of volume per surface area ratio on the milling yield and ash contents of the flour. The lowest milling yield was obtained in case of hulled oat. Solvent retention capacity profiles were determined for all investigated whole cereals and flours for predicting the contribution of different polymers to the functionality of samples. For all solvents higher values were obtained for the whole cereals compared to the corresponding flour. Thermo-mechanical properties of the whole cereals and refined flours were also investigated. If in case of wheat the gluten proteins play an essential role on dough behaviour during kneading at 30 °C, in case of triticale, rye, hulled barley and hulled oat, the fibers play a major role as well. Thermo-mechanical properties of starch registered a large variation between cereals and/or flours. The lowest torque value corresponding to starch gelatinization (C3) was registered in case of the hulled oat flour, 1.92 Nm, while the highest value in case of rye flour, 2.65 Nm.