Analysis of residuals for stability assessment of rice genotypes

The analysis of residuals computes general adaptabilities (GAs) and specific adaptabilities (SAs) of genotypes similar to combining ability analysis. The residual analysis is simple and robust being based on the first-degree statistics, and is assumption-free. A unique statistic of ratio of variances (VR) of residuals for individual genotypes allows comparing their stability. The residuals analysis of genotype × environment (GE) interactions was performed for grain yield (t ha^?1) of 25 rice (Oryza sativa L.) genotypes, including two developed by marker-assisted selection for root traits quantitative trait loci (QTL), tested across 16 sites. Results were compared with the linear regression analysis for (i) full set of 16 sites showing adequacy of linear model and (ii) subset of nine-poor sites showing inadequacy of linear model. There was agreement between the two analyses for situation (i) but not for situation (ii) when the regression analysis fails because of nonlinearity but the residual analysis retains its validity.     

Effect of traditional processing of cassava on the cyanide content of gari and cassava flour

Detoxification of cassava cultivars (30572 TMS and 30555 TMS) during their traditional methods of processing to produce gari and cassava flour has been investigated. The HCN quantitative determination was done using the enzymatic assay. Fermentation of cassava pulp for 96 hours during cassava processing for gari reduced the HCN by 22 ppm (52.4 percent) and 20 ppm (57.3 percent) for 30572 TMS and 30555 TMS respectively. There was no significant difference (P>0.05) in the HCN content of the two cultivars. Soaking of the sliced cassava tissue for 24 hours in cassava flour production prior to sundrying resulted in 16 ppm (38.1 percent) and 15 ppm (38.4 percent) HCN reduction for 30572 TMS and 30555 TMS respectively. HCN loss during sundrying was 6 ppm (14.3 percent) and 5 ppm (12.8 percent) for the two cultivars. There was significantly (P<0.05) higher HCN loss in processing of gari than cassava flour. The residual cyanide in gari was 12 ppm for 30572 TMS and 10 ppm for 30555 TMS and that in the flour was 20 ppm for 30572 and 19 ppm for 30555 TMS.     

冬小麦淀粉糊化特性的配合力及遗传力分析

为了给优质面条小麦品种的选育提供理论依据,利用不完全双列杂交分析了8个小麦品种淀粉糊化特性参数的配合力、遗传力及参数之间的相关性。结果表明,不同品种之间峰值粘度的一般配合力相对效应值变异范围较大,从-20.08%至8.39%,变异系数为28.47%。一般配合力方差为90.65%,特殊配合力方差为9.35%,狭义遗传力为90.61%。其余各参数群体的一般配合力方差均明显高于特殊配合力方差,且狭义遗传力大于70%。淀粉的峰值粘度与最终粘度、谷值粘度、回冷值、稀懈值及峰值时间呈极显著正相关,相关系数依次为0.8832、0.8717、0.8243、0.5064、0.5428。8个品种中淄麦12、烟农15、鲁麦16的峰值粘度一般配合力较高,可作为选育面条小麦的优良亲本。组合烟农15×济南17、鲁麦16×烟2801的特殊配合力较高。     

Prevalence of human immunodeficiency virus and hepatitis B virus in preoperative patients: potential risk of transmission to health professionals

The aim of present study was to determine the prevalence of Human Immunodeficiency Virus (HIV) and Hepatitis B Virus (HBV) infections in preoperative patients admitted for surgical procedures at the Lagos University Teaching Hospital (LUTH), Lagos, Nigeria. Two hundred patients (200 samples tested for HIV) and (100 samples tested for HBV) comprising 90 males (45%) and 110 females (55%) were recruited into the study. Sixty-eight of the 200 patients (34%) were scheduled for emergency surgery (group A) and 132 (66%) listed for elective surgery (group B). Seven (3.5%) of the 200 patients tested positive for HIV-1 and 2 using the Well-coenzyme method. Five (2.5%) and 2 (1%) of the 200 patients confirmed HIV-positive were females and males respectively. Sixty-one percent of the 100 patients tested for hepatitis B surface antigen were males and 39 (39%) females. Eighteen percent of the 100 patients examined were positive for (HbsAg). Ten percent of the 18 HBsAg-positive patients were males and 8 (8%) were females. This study showed the prevalence rate of HIV and Hepatitis B in preoperative patients at the Lagos University Teaching Hospital and to some reflects the prevalence of HIV and HBV in the general population.     

不同生态型玉米生长特点的研究

在海拔600m处夏播玉米,对平丘紧凑型(A)、平丘平展型(B)、低山中熟型(C)、中山晚熟型(D)和高山早熟型(E)5个生态型玉米品种生长特点的研究表明：(1)D生态型的植株和穗位最高、穗高系数最大、叶数最多、单叶和单株面积最大、生育期最长、单株干物重最大,E生态型的这些值最小,其他生态型介于它们之间;(2)后期时间系数、后期干物质积累系数和后期净同化率的变化规律是E型＞A型＞B型＞C型＞D型;(3)收获指数A型＞B型、E型＞C型＞D型,分配指数B型＞C型＞A型＞Ｅ型＞D型。不同生态型玉米品种具有不同的植株生长、干物质积累和分配特点,这与各品种的地域来源、所适应的生态环境以及所处的育种阶段有关。     

水稻花药培养研究综述

本文对水稻花药培养研究的下列几个方面，进行了较为全面的综述：（１）花药培养时期和低温预处理；（２）花药培养的条件；（３）雄核发育问题，（４）白化苗现象；（５）绿苗分化率问题和花药培养力；（６）花粉植株的遗传与变异；（７）花药培养技术的应用。     

南疆小麦品种(系)的HMW-GS组成及分布

为了给新疆优质小麦品种的选育和改良提供科学依据，应用SDS-PAGE方法对来源于南疆的169个小麦品种(系)的HMW-GS组成与分布进行了系统分析。结果表明，Glu-A1住点有两种等位变异类型Null和1；Glu-B1住点有7、7 8、7 9、6 8、17 18、14 15、21共7种等住变异类型，且主要以7 8和7 9为主；Glu-D1位点有2 12、4 12、5 i0、2 10、2．2 12共5种等位变异类型，且以2 12和5 10为主。本文还研究了这些HMW-GS(或组成)出现的频率和特点。     

Influence of Moisture Content,Variety and Parboiling on Milling Quality of Rice Grains

The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR （75.8% for Tarom and 74.3% for Fajr） and HRY （65.8% for Tarom and 57.0% for Fajr） while increasing that to 12%revealed maximum values of DOM （6.1%for Tarom and 6.2%for Fajr） and whiteness （24.8%for Tarom and 28.2%for Fajr）.     

山东主栽花生品种对疮痂病的抗性鉴定

为明确山东省主栽花生品种对疮痂病的抗性及疮痂病对花生产量的影响，2018-2019年在山东省莱西市对36个主栽品种进行了抗疮痂病鉴定，鉴定通过人工接种分别在田间和温室大棚内进行，并分析了病害对产量影响。结果表明，供试品种有高感品种8份，占鉴定品种总数的22.22%；感病品种4份，占鉴定品种总数的11.11%；中抗品种2份，占鉴定品种总数的5.56%；抗病品种11份，占鉴定品种总数的30.56%；高抗品种11份，占鉴定品种总数的30.56%。花生疮痂病病情与产量损失率呈指数关系，病情指数越高，花生产量损失率越大。     

Identification of QTLs for Cooking and Eating Quality of Rice Grain

Rice is one of the major crops served as the staple food of more than 50% of the world’s population. Recently, more attention has been paid to rice quality, especially the cooking and eating quality than achieving the higher yield. The amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are the three major rice characteristics directly related to cooking and eating quality, responsible for the physical and chemical characteristics of the starch in the endosperm [1…     

The effects of varying sprouting periods on the nutritional quality of normal yellow corn (Zea mays)

Weanling male albino rats (45-60 g) were used to study the effects of varying sprouting periods on the nutritional quality of normal yellow corn. The yellow corn (YC) was sprouted for 24, 36 and 48 h (SYC24, SYC36, SYC48). The unsprouted corn (UYC) and casein (CA 100) served as negative and positive controls. African yam bean (AYB) was sprouted for 48 h and blended with the corn in a 70:30 (protein basis). Sprouting for 48 h caused decreases in most of the parameters tested except for the liver weight and N and calcium (CA) balance. The 24 h sprouting produced increases except for weight gain and PER, liver weight and N, phosphorus (P) and Ca intake and retention. The UYC produced increases higher than those of the test groups except for digested N, NPU, liver moisture, Fe intake and absorption. Casein significantly increased all parameters than for the test groups except for digested and retained N, P and Fe intakes. The advantages of sprouting for 24 or 36 h out-weighed those of 48 h.     

一种快速微量沉淀值测试方法

面筋筋力和烘烤品质是小麦非常重要的加工品质特性。为了便于对育种早代材料的面筋筋力和烘烤品质进行预测,研制出一种快速微量沉淀值测试方法,其突出的优点是:(1)一次同时测试40个样次,具有规模测试效应;(2)测试过程快速省时——除制样和称量等环节外,测试40个样仅用45min,而标准方法要用375min;(3)测试结果直观,可直接与标准法测试结果比较,而用AACC56-63等方法的沉淀值测试结果不能与标准法测试结果直接比较;(4)实用性强——操作简单、重现性好、试剂和籽粒用量少。该方法能够很好地满足小麦育种者在较短的时间内对大量早代材料进行筛选的需要。     

燕麦(Avena sativa L.)的营养成分与保健价值探讨

本文介绍了燕麦(Auena sativa L．)的植物学特性、种植区域及营养价值，并对开发燕麦保健食品进行了探讨。燕麦中含有8种人体必需的氨基酸．各种氨基酸含量不仅很高．而且比较平衡；亚油酸含量占脂肪含量的38．1％～52．0％，磷、铁、维生素B2含量也比较丰富．还含有独有的皂甙素。燕麦中的可溶性纤维β-糊精具有降低血脂、保护肠胃、降低血糖的特殊功效。因此．燕麦作为保健食品有广阔的开发利用前景。     

Role of bacteria isolates in the spoilage of fermented African oil bean seed ugba

Study was carried out to determine the spoilage association of traditionally fermented ugba, product of African oil bean seed. Samples were collected from three markets within Enugu metropolis in Eastern Nigeria. Microbial population of ugba was isolated, characterized and identified. Effect of time on product quality, total viable cell count and individual growth pattern of isolates was evaluated. Microorganisms isolated were Proteus sp., Klebsiella sp., Staphylococcus epidermidis, E. coli, Bacillus licheniformis and Bacillus subtilis. Initial viable cell count increased from 4.6 x 10(8) -6.2 x 10(8), 6.0 x 10(9) -6.9 x 10(9) and 3.9 x 10(8) -5 x 10(8) cfu g(-1) by the 4th day for samples from Mayor, Kenyatta and Garki markets, respectively. Organoleptic changes in texture and colour were seen to be a factor of time of storage. A decline in growth of Proteus sp., E. coli, Klebsiella sp. and S. epidermidis by the 4th day of storage was observed for all samples. Viable cells of B. licheniformis increased from 6.1 x 10(7) -17.7 x 10(7) cfu g(-1), 13.9 x 10(8) -20.0 x 10(8) and 8.7 x 10(7) -15.5 x 10(7) by the 4th day of storage for samples from Mayor, Kenyatta and Garki markets respectively. Growth of B. subtilis increased from 9.2 x 10(7) -19.9 x 10(7), 14.9 x 10(8) -21.2 x 10(8) and 11.5 x 10(7) -17.2 x 10(7) cfu g(-1) for samples from Mayor, Kenyatta and Garki markets respectively. Our results indicate that ugba spoilage is primarily a result of the continued activity of African oil bean seed fermentative organisms B. subtilis and B. licheniformis.     

In vitro tuberisation of potato: the interaction of ancymidol and photoperiod

Summary Ancymidol-induced in vitro tuberisation under different photoperiodic regimes (dark, SD=8 h, LD=16 h) and sucrose concentrations (2, 4, 6 and 8%) in cv. Jaerla (early) and cv. Baraka (late) was studied. Tuberisation was scored after 4 (dark) or 8 (light) weeks. Ancymidol significantly increased tuberisation under LD-SD for any sucrose concentration in both cultivars. Ancymidol also significantly increased tuberisation under LD-dark for 6% sucrose in both cultivars. Tuberisation in cv. Jaerla was significantly higher than in cv. Baraka for any photoperiodic treatment in the presence or absence of ancymidol with 4, 6 or 8% sucrose. The photoperiod SD-SD resulted in the higher level of tuberisation for any combination of sucrose, cultivar and ancymidol. The possible role of ancymidol is discussed.     

叶绿素荧光测定技术在麦类作物耐盐性鉴定中的应用

在介绍叶绿素荧光诱导动力学原理的基础上，综述了叶绿素荧光测定技术在麦类作物耐盐性鉴定上应用的有关研究结果。通过分析叶绿素荧光参数与发芽率、产量等农艺指标及脯氨酸、细胞膜稳定性等生理指标的相关关系，指出叶绿素荧光参数可以作为麦类作物耐盐品种筛选的指标，并就该技术的优点及其实际应用中应注意的问题进行了讨论。     

钙提高水稻幼苗抗旱性的研究

 将水稻种子用CaCl₂溶液浸种18 h后催芽、播种,培养13 d后进行渗透胁迫处理。Ca²⁺浸种的水稻幼苗在-0.5 MPa的渗透胁迫下地上部相对含水量提高,质膜相对透性降低,表明提高了抗旱性。异丙嗪(CPZ)和CPZ + Ca²⁺浸种亦提高了水稻抗旱性。渗透胁迫1 d后,Ca²⁺浸种的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性和抗坏血酸(AsA)、还原型谷胱甘肽(GSH)含量均提高。实验结果表明,Ca2+处理提高膜脂过氧化的保护能力和膜的稳定性可能是其提高水稻幼苗抗旱性的原因。     

Evaluation of morphological and production characteristics and nutritive value of 47 lucerne cultivars/lines in temperate Australia

ABSTRACT

Forty-seven lucerne varieties/lines were examined to quantify their morphological, production characteristics, and nutritive values in southeastern Australia. The experiment was established in 2015 with a randomized complete block design and four replications. The morphological and production characteristics were measured from January to October 2017, and nutritive values were measured in February 2017. The results showed that the cultivars differed significantly (P < 0.01) in morphological, production characteristics, and nutritive values. Total herbage yield was highest for Haymaster 7 (14,186 kg/ha) and lowest for Qingshui (5927 kg/ha). Plant height was highest for Cropper 9.5 (31.4 cm) and lowest for Qingshui (14.5 cm). SF 714QL had the greatest branch number (44.7 branches/15 cm row segment). AV1001 had longest leaf (2.3 cm) and greatest leaf area (16.68 cm²/10 leaves) whereas Force 10 and SARDI 10 SERIES 2 had widest leaves (1.3 cm). AV1005 had the highest leaf-to-stem ratio (5.64). Crude protein (CP) content was highest for SARDI 10 SERIES 2 (15.1%) and lowest for SF 714QL (8.0%). AV12 was highest in crude fat (4.5%). Neutral detergent fiber (NDF) content was lowest in Stamina 5 (33.5%). Acid detergent fiber (ADF) content was lowest in Gannong 4 (29.3%). Relative feed value (RFV) was highest in Force 11 (193.0%). Calcium (Ca) content was highest for Titan 5 (1.8%). Phosphorous content was highest for AV1 and Gannong 6 (0.1%). Overall, Cropper 9.5, SARDI 10 SERIES 2, Haymaster 9, Titan 9, SF 714QL, Kaituna, Haymaster 7, AV1001, AV1002, and WL925HQ performed well based on their comprehensive scores.     

Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

The impact of cooking and digestion on the antioxidant capacity (AC), estimated total phenolic content (TPC) and anti-inflammatory activity (AA) of culinary spices was determined to investigate their significance as dietary contributors to these properties. Extracts of uncooked (U), cooked (C) and cooked and digested, in vitro, (D) cinnamon, clove and nutmeg were prepared and the TPC, AC and AA, specifically the inhibition of cyclo-oxygenase 2 (COX-2) and the amount of prostaglandin (PG) synthesized, were determined. Compared to their uncooked (U) counterparts, the following changes were statistically significant: the AC and TPC for (C) clove, and the TPC for (D) clove decreased, the TPC for (D) clove increased, the TPC for (C) nutmeg increased, and the AC and TPC for (D) nutmeg increased, and the TPC for (C) and (D) nutmeg increased. All the spices achieved near 100 % inhibition of COX-2 which was associated with the inhibition of the amount of PG synthesized. Based on estimated levels of ingestion, cinnamon possesses a much higher AC than clove and nutmeg because it is typically used in larger quantities. For AA, (U, C and D) cinnamon and clove maintain near 100 % inhibition of COX-2 but only the inhibitory potential of (D) nutmeg could be ascertained (70 %). Cooking and digestion alter the TPC and AC of these spices although the changes are not consistent between spices or across treatments. In contrast to AC, significant AA is likely to be present in these spices at amounts used in cooking.