半矮秆大豆窄行密植高产栽培技术

半矮秆大豆窄行密植高产栽培技术是近年来在黑龙江省推广的一项新的大豆高产栽培技术。技术核心是选用半矮秆品种,缩小种植行距,增加群体密度,使植株在田间分布更均匀,以提高光能利用率．靠群体增加大豆单产。该技术667m2平均产量200～250kg,较常规垄作平均增产15％～20％。1993年黑龙江省农业科学院佳木斯分院开始引进美国大豆窄行密植技术．     

大豆45cm双条密植栽培技术及其增产原因分析

阐述了大豆45cm双条密植栽培技术的增产效果及技术要点,同时初步分析了增产原因。5a来依安县大豆45cm双条密植栽培技术推广达到10万hm^2,平均产量达165．4kg／667m^2,比对照田148．5kg／667m^2增产11．38％。实践证明,45cm双条密植栽培是提高大豆产量的有效措施。     

高油大豆窄行密植综合高产栽培技术研究

高油大豆窄行密植综合高产栽培技术，是经过多年试验、示范、嫁接、创新而形成的北方黑土地大豆提高单产的一种先进的栽培技术。它比一般垄作平均增产10．7％，将是提高我省大豆单产的较佳措施之一。     

大豆"小垄窄行密植"栽培技术

大豆“小垄窄行密植”栽培技术是引进吸收美国R．L．Cooper教授等人的半矮杆密植模式基础上，经过几年的试验、改造、嫁接、创新而形成的适于黑龙江省北部大豆产区应用的一种“垄窄密”栽培法，它比一般垄作增产17．2％。小垄窄行密植，更是一种新型的栽培技术。     

东北地区大豆栽培技术研究的演变

东北地区是我国大豆主要产区,种植面积占全国40％,总产占50％,商品量占80％.出口量占90％,其中黑龙江省的地位更是举足轻重。 大豆生产伴随着大豆栽培技术水平的不断提高而发展。建国四十年来,东北地区大豆科学研究事业有了很大发展,除在大豆育种工作中取得显著成绩外,大豆栽培技术,包括大豆施肥技术、共生固氮等方面的研究工作也得到广泛深入的开展,在很多方面成绩斐然。现拟从五个方面加以归纳。     

不同覆膜方式对旱作大豆生理特性及水分利用效率的影响

地膜覆盖栽培技术在干旱半干旱地区的应用,改善了农业生产上千旱胁迫的危害,本实验为旱作农业寻找合理的地膜覆盖方式,有效发挥地膜覆盖的抗旱作用。通过覆膜穴播与膜际条播方式种植大豆,以不覆膜种植为对照,比较两种覆膜方式对于大豆生长发育、抗旱生理特性、光合生理特性及水分利用效率的影响。结果表明：行上覆膜大豆比对照增产20．85％,叶片水分利用效率、土壤水分利用效率及降水水分利用效率分别提高105．16％、150．00％及20．43％;行间覆膜大豆比对照增产16．97％,叶片水分利用效率、土壤水分利用效率及降水水分利用效率分别提高112．68％、141．76％及16．98％。行上覆膜及行间覆膜大豆的叶面积指数、光合性能、抗旱性能等显著地高于不覆膜种植,株荚数、荚粒数、百粒重及水分利用效率等指标也明显优于对照。由此可见,行上覆膜及行间覆膜均能有效地促进大豆生长发育、提高水分利用效率及产量,并且两种覆膜方式之间差异不显著。     

高油大豆新品种吉育83选育报告

吉育83大豆新品种是吉林省农业科学院大豆研究中心应用具有国外血缘的新品系作为亲本选育出的高油大豆新品种,具有高油、高产、抗病、广适等特点,在吉林省早熟组两年区域试验中平均产量居第一位,比对照品种增产12．0％。介绍了吉育83的选育经过、特征特性和栽培技术要点。     

山东省大豆产业发展现状及应对入世的策略

山东省是黄淮海流域大豆主产区之一，2000年全省大豆平均单产152．2kg/667m^2，比全国平均单产高37．9％。但山东省大豆生产也存在着生产规模小，生产技术相对落后，生产成本较高，商品质量较低等诸多问题。面对我国加入世贸组织(WTP)后国外进口大豆的冲击，必须拿出切实可行的应对策略。如努力扩大大豆种植规模；加大科技投入力度；大力推广先进的大豆栽培技术和优质大豆专用品种；不断提高大豆单位面积产量；认真发展大豆深加工工业等，以增强山东省大豆在国内外市场的竞争能力。     

不同栽培技术对大豆土壤水分、容重及产量的影响

以不同栽培技术为切入点,用大豆半矮秆品种绥农22为试材,于2010年开展了不同栽培技术组合对大豆增产效果的研究.结果表明:苗期0～ 10 cm的土壤含水量,覆膜+垄沟深松、大垄密植+垄沟深松、平播密植、平播密植+化控+深松栽培技术分别较对照(“垄三”栽培)增加10.57％、3.17％、4.41％和2.62％；分枝期0～...     

夏大豆综合高产栽培技术

夏大豆是河南省主要秋粮作物之一。为了实现种地养地、提高产量、增加经济效益，1994年安阳县开展了“6000hm2大豆综合增产栽培技术应用与推广”项目，取得了单产2635．5kg／hm2，总产15813t，较前3年平均增产46．4％的好收成，创历史最高水平，增加经济效益975．63万元。其主要栽培技术措施如下。1选用良种与麦垄套种选用适应本地区种植的丰产、优质、抗病、适应性强的优良品种豫豆8号、10号、14号和诱变30等。据北部乡、辛村乡、高庄乡、良种场等4点结果，优良品种较当地常规品种增产20％左右。大豆麦垄套种是解决晚种、温度低、光照不足…     

Ukrainian Dietary Bread with Selenium-Enriched Soya Malt

The production of bread with addition of selenium-enriched soya malt was studied. Processing of this soya malt included soaking of the soya beans in the solution of hydroselenite with concentration 1.5 mg Se/L (20 μg of Se per 1 g of soya beans), then 4 days of beans germination at 20 °C, drying at 50 °C until moisture content 8%, separation from the sprouts and grinding. The soya malt was a powder containing 15–18 μg of Se in 1 g. The accumulated selenium was mainly in the protein fraction of soya malt. Addition of selenium-enriched soya malt to leaven intensified activity of yeasts and lactic acid bacteria. The quality of the wheat bread with selenium-enriched soya malt was better than that of the bread in control. The enriched bread had specific pleasant smell and soft texture. The daily intake of 277 g of bread with the selenium-enriched soya malt, which is added in quantity of 1.0–1.75% to mass of plain flour, ensures the consumption of 30–50% of selenium recommended daily allowance for 17 million population of the northern and northwestern Ukraine.

     

Responses to shade and subsequent recovery of soya bean in maize-soya bean relay strip intercropping

In relay intercropping systems, late-planted crops often grow under the shade of the canopy of early-planted tall crops and then transfer to full sunlight after the harvest of the early-planted crops. In order to know the effects of recovery growth of the late-planted soya bean in maize–soya bean relay intercropping, a field experiment was carried out to observe architectural, morphological, physiological and anatomical traits of soya bean plants related to shade and subsequent removal in intercropping before and after maize harvest, respectively. During shade period, soya bean biomass was severely reduced, and stem elongation was stimulated. Typical features of shade grown leaves were found, such as lower LMA (leaf mass per unit area), thinner thickness, higher chlorophyll content, lower chlorophyll a:b ratio. Whole-plant leaf area analysis found that soya bean increased leaf area ratio by adjusting leaf morphology rather than by dry mass allocation. After maize harvest, leaf area and leaf mass increased rapidly, contributing to compensation growth in intercropped soya bean. Meanwhile, physiological and anatomical traits of leaf went back to similar levels as grown in sole cropping. However, stem morphological traits were irreversible after removal of shade. Finally, no difference on seed weight per plant of soya bean was observed between relay intercropping and sole cropping. Based on these findings, we speculated the recovery growth might be the direct determining factor on pod formation in soya bean, and improvement on the capacity of recovery growth could increase yield of relay intercropped soya bean.     

Silage fermentation profile,chemical composition and economic evaluation of millet and soya bean grown in monocultures and as intercrops

In recent years, dairy farmers in semi‐arid regions have shifted from maize (Zea mays L.) as their primary source of feed to drought‐tolerant crops, such as millet (Pennisetum glaucum L.), due to lack of water for irrigation. However, millet alone may not provide feed of sufficient quality and crude protein content for dairy cows. A field experiment was conducted in 2 years to evaluate (i) whether intercropping millet with a relatively drought‐tolerant soya bean cultivar (Glycine max Merr, cv. Williams) could improve silage quality with minimum yield penalty, and (ii) if the application of molasses could further enhance the nutritive value of silage of millet–soya bean intercrops. There were three intercropping ratios (60% millet with 40% soya bean, 50% millet with 50% soya bean, 40% millet with 60% soya bean) and monocultures of millet and soya bean. Mixed forages were treated with three levels of molasses: M₀ (without molasses), M₁, and M₂ (2·5 and 5% fresh matter respectively). Inclusion of soya bean in millet crops resulted in decreased silage yield compared with millet alone. The highest yield was obtained from the ratio of 60% millet with 40% soya bean. Molasses‐treated silage had higher lactic acid, lower pH, and lower acid detergent fibre (ADF) and neutral detergent fibre (NDF). Silage produced from millet–soya bean intercrops exhibited enhanced fermentation, indicated by lower pH (3·64) and higher lactic acid (16·63 g kg^?1 DM) than silage from monocultures. Intercropping ratios had lower water‐soluble carbohydrate, ADF and NDF than millet monoculture. Overall, an intercropping ratio of 60% millet with 40% soya bean was advantageous over other ratios in terms of higher yield, nutritive value and economic value.     

Effect of legume flours on baking characteristics of gluten-free bread

The objective of this work was to study the characteristics of four gluten-free bread formulations and the possibility of substituting soya protein with other legume proteins. Four bread recipes were prepared with chickpea flour, pea isolate, carob germ flour or soya flour. Carob germ flour batter structure was thicker compared with the other batters, probably due to the different protein behaviour and the residual gums present in carob germ flour. However, carob germ flour bread obtained the lowest specific volume values (2.51 cm³/g), while chickpea bread obtained the highest (3.26 cm³/g). Chickpea bread also showed the softest crumb. Confocal scanning-laser microscopy results showed a more compact microstructure in carob germ flour bread compared with soya and chickpea formulations. Chickpea bread exhibited the best physico-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein.     

In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination

In addition to technological processes like heat treatment, germination can be an alternative process for the improvement of protein quality of legumes. This was demonstrated by enzymatic protein hydrolysis of flour of germinated faba and soya beans, using a pepsinpancreatin enzyme system. SDS-PAGE was used to study the changes in protein pattern of these legumes during germination. In addition, the effect of germination on the content of condensed tannins in flour from germinated faba beans and trypsin inhibitors in flour from germinated soya beans were studied. Germination for five days resulted in a maximum increase in enzymatic protein hydrolysis by 21.3% in flour from faba beans and by 25.7% in flour from soya beans after 12 hours of germination. Protein patterns, obtained with SDS-PAGE demonstrated a considerable protein breakdown during germination between day 2 and 3 in faba beans and between day 1 and 2 in soya beans. The tannin content in flour from faba beans decreased by 29.7% after seven days of germination, but the tannin content of the hulls of the faba beans did not change during that period of germination. The trypsin inhibitors in flour from soya beans decreased by 25.5% after seven days of germination. We conclude that the increased enzymatic hydrolysis of protein in both legumes cannot be explained by a decrease of tannins or trypsin inhibitors. The possible explanation is that through degradation of proteins during germination of the legumes, the cleaved protein fragments are more susceptable for hydrolysis by pepsin-pancreatin.     

Protein isolates and concentrates of Lupinus free from toxic substances

The presence of alkaloids in different species and varieties of Lupin limit their use in the diet [4, 9]. Experiments have been carried out to obtain protein concentrates [3, 4] and isolates [10, 11, 12] of two species of Lupins.L. albus andL. mutabilis and these have been compared with those carried out with soya. The results obtained indicated the importance of this flour, due to its high protein content in relation to the weight of the initial product used. In the protein isolates, with comparable yields of 29%, the protein levels were 90% for the soya and 96% for theL. mutabilis. For the concentrates (65% yield in soya to 72% inL. albus) protein percentages of 52% for the soya, 47% forL. albus and 67% forL. mutabilis, were obtained.     

Total mixed ration silage containing elephant grass for small‐scale dairy farms

Alternatives need to be addressed for reducing losses in elephant grass (EG; Pennisetum purpureum) silages. Furthermore, smallholders lack information on the nutritional aspects of dairy farms. The aim of this study was to evaluate total mixed ration silage (TMR) combining fresh EG and concentrate ingredients, creating the following treatments: (i) EG silage (control); (ii) EG, corn and soya bean meal; (iii) EG, corn, soya bean meal and molasses; (iv) EG, citrus pulp and soya bean meal; and (v) EG, citrus pulp, soya bean meal and molasses. Five replicates of each treatment were ensiled in 15‐L plastic jars. The fermentation profile, chemical composition, microbial counts and aerobic stability were assessed. Three contrasts were tested, as follows: (i) control vs. TMR; (ii) TMR with corn vs. TMR with citrus pulp; and (iii) TMR with molasses vs. TMR without molasses. Variables were analysed through the PROC MIXED procedure of the SAS at the 5% level. The TMR had better fermentation profile, lower effluent production and longer aerobic stability compared to control. When the effect of corn was compared to citrus pulp among the TMR, silages with citrus pulp showed lower fermentation losses, non‐protein nitrogen and effluent production. The aerobic stability also improved with citrus pulp. Molasses did not affect the fermentation profile. Overall, lactic acid was the primary acid in all TMR. Nitrogen source (e.g., soya bean meal) can be used without compromising the fermentation process. TMR with citrus pulp showed better results than corn. TMR may be an alternative to optimize the use of EG on smallholdings.     

Trypsin inhibitor activity of conventional foods which are part of the British diet and some soya products

The inhibition of bovine trypsin by ordinary Western foods was estimated and the daily intake of trypsin inhibitor activity (TIA) from the average British diet was calculated and shown to be 330 mg per person per day. Examination of some traditional Oriental soya foods showed that most of the TIA had been removed or inactivated during processing and the remainder was further reduced during cooking. The Japanese food, miso, was an exception and showed heat-stable inhibition of unknown biological significance, associated with the presence of free fatty acids rather than the specific soya bean trypsin inhibitors which are proteins.     

True potato seed drying over rice

Summary Toasted polished rice with less than 1% moisture content was used as desiccant for potato seed stored in closed jars. To reduce the moisture content of about 20 g of true potato seed from 11.5% to 4–5%, 30 to 40 g of toasted rice is needed depending on how fast drying is desired. For most crops, 5% seed moisture content is considered by the International Board for Plant Genetic Resources as a safe level for storage. Toasted rice was also used with small lots of tomato, pepper, lettuce, turnip and soya bean seeds to dry them to a safe level for storage. Toasted grains of wheat, maize and soya bean were also used successfully as desiccants, but proved to have less drying capacity than rice.     

The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria

Three Nigerian condiments from locust bean, melon, and soya bean were prepared by the traditional technique of uncontrolled fermentation and then partly defatted by hexane and di-ethyl ether extraction respectively. Proximate analysis and consumer preference tests were conducted. Results showed that while crude protein, ash and fibre contents remained virtually unchanged, the carbohydrate contents of the treated condiments (derived by difference) increased remarkably. The increase was associated with the significant reduction of about 50% (p=0.05) in lipid contents of the three condiments. The observed solvent effect correlated positively with panelists' preference rating for the treated locust bean and melon condiments. Except with the soya bean condiment, higher mean scores were observed after the solvent treatment for the four sensory attributes assessed. However, condiment-type and treatment notwithstanding, colour and odour appear to critically determine the level of acceptability of condiments.