枯草芽孢杆菌对植烟土壤养分含量与酶活性的影响

为探讨枯草芽孢杆菌微生物菌剂对土壤主要养分含量及酶活性的影响,以及施用枯草芽孢杆菌后的土壤养分与酶活性间的关联性,以K326为材料,开展了枯草芽孢杆菌微生物菌剂不同用量研究。结果表明:烤烟移栽以后,(1)土壤有机质含量呈现下降趋势;碱解氮和有效磷、钾含量则呈现"低-高-低"的变化规律,且烤烟移栽后45 d达到最大值;(2)土壤脲酶活性呈现由低到高的变化,移栽后90 d达到最大值;过氧化氢酶活性呈现"低-高(60 d)-低-较高(90 d)"的规律性变化;蔗糖酶活性出现"较高-低(60 d)-高(75 d)-高(90 d)"的规律性变化;(3)通过土壤酶活性对土壤有机质、碱解氮和速效磷、钾含量间的灰色关联分析表明,土壤脲酶活性在移栽后45 d对有机质和碱解氮,以及移栽后60 d对速效磷和钾含量影响最大;过氧化氢酶和蔗糖酶活性,分别在移栽后60 d和75 d,对土壤有机质、碱解氮,及速效磷和钾的含量影响最大。植烟土壤施用枯草芽孢杆菌,对提高土壤养分含量及酶活性有着良好的效果,不同生长阶段土壤养分与酶间相互作用有差异。     

利用SPAD值诊断赣花7号氮素营养研究

为适时精确诊断赣花7号的氮素营养状况,通过设置6个氮素水平（施纯氮0、75、150、225、300、375 kg/hm2）,在不同时期（出苗后30、45、60、75和90 d）分别测定花生不同叶位（主茎倒一完全叶、倒二完全叶和倒三完全叶）的SPAD值和相应叶位叶片的含氮量,分析其施氮水平、SPAD值和叶片含氮量之间的关系,并进行方程的拟合。结果显示：施氮水平与SPAD值、叶片含氮量之间呈显著的指数相关,SPAD值和叶片含氮量之间呈显著的线性相关,并且在各叶位中,以主茎倒3叶的相关性最好,其可作为氮素诊断的理想叶位。     

Changes in soluble carbohydrates, lipid peroxidation and antioxidant enzyme activities in the embryo during ageing in wheat grains

Soluble sugar contents and antioxidant enzyme activities were measured in the embryo of wheat (Triticum aestivum L., cv Charger) seeds throughout their storage under two conditions (45 °C and 100% relative humidity (RH), and 30 °C and 75% RH) to investigate whether grain deterioration during ageing was related to lipid peroxidation resulting in a decrease in the efficiency of the antioxidant defence system, and in changes in sugar metabolism. The half-viability period (P₅₀) was only 6 d at 45 °C and 100% RH against about 3.75 months at 30 °C and 75% RH. However, sensitivity of grains to accelerated ageing carried out at 45 °C and 100% RH increased during their pre-storage at 30 °C and 75% RH. Loss of grain viability at 45 °C and 100% RH was associated with an accumulation of H₂O₂ which was concomitant with a progressive decrease in catalase (CAT) and superoxide dismutase (SOD) activities, and with an increase in glutathione reductase (GR) activity. However, malondialdehyde content did not change, suggesting that there was no lipid peroxidation during such an ageing. In return, ageing of grains at 30 °C and 75% RH was not associated either with strong changes in CAT, SOD and GR activities or with an accumulation of H₂O₂. When there was no correlation between CAT, SOD and GR activities and seed viability, there was a linear correlation between CAT activity and seed vigour evaluated by the T₅₀ during ageing at 45 °C and 100% RH. Sugar metabolism in wheat embryo largely depended on ageing conditions. Loss of grain viability at 45 °C and 100% RH was associated with a marked decrease in sucrose (Su) and a slight increase in raffinose (Ra), and subsequently in the Ra/Su ratio. At 30 °C and 75% RH, seed ageing was associated with an increase in both sugars but with no strong increase in Su/Ra ratio. Our results suggest that ageing was associated with various mechanisms depending on the conditions of ageing, and that accelerated ageing at 45 °C and 100% RH was not the only model to consider in order to understand the mechanisms involved in seed deterioration.     

Effect of mercerization on mechanical, thermal and degradation characteristics of jute fabric-reinforced polypropylene composites

Jute fabric reinforced polypropylene composites were fabricated by compression molding technique. Fiber content in the composites was optimized at 45 % by weight of fiber by evaluating the mechanical parameters such as tensile strength, tensile modulus, bending strength, bending modulus. Surface treatment of jute fabrics was carried out by mercerizing jute fabrics with aqueous solutions of NaOH (5, 10 and 20 %) at different soaking times (30, 60 and 90 mins) and temperatures (0, 30 and 70 °C). The effect of mercerization on weight and dimension of jute fabrics was studied. Mechanical properties of mercerized jute-PP composites were measured and found highest at 20 % NaOH at 0 °C for 60 min soaking time. Thermal analytical data from thermogravimetric and differential thermal analysis showed that mercerized jute-PP composite achieved higher thermal stability compared to PP, jute fabrics and control composite. Degradation characteristics of the composites were studied in soil, water and simulated weathering conditions. Water uptake of the composites was also investigated.     

大豆中脲酶抗营养因子的钝化方法研究

采用正交试验设计对化学钝化法(亚硫酸钠法)和物理钝化法(微波法和超声波法)进行比较.结果表明:化学法钝化的最优钝化工艺条件为:Na2SO3 0.03 mol·L-1,温度75℃,钝化时间60 min;物理微波法钝化为:微波功率230 W,时间90 s,粉碎度为过60目筛;物理超声波钝化法为:加水量20 mL,时间30 ...     

茶叶游离氨基酸含量测定中的提取方法

以烘青成茶为材料，采用不同粉碎细度（不粉碎、０．９ｍｍ、０．４ｍｍ）、不同浸提水温（８０℃、９０℃、１００℃）和不同浸提时间（３０ｍｍ、４５ｍｍ、６０ｍｍ）三因素三水平的正交试验，对茶叶游离氨基酸的提取方法进行了研究。结果表明，其最佳浸提方案是：成品茶样经粉碎过４０目（０．４５ｍｍ）筛，称取样品３ｇ茶样用４００ｍｌ沸蒸馏水冲泡，置于１００℃恒温水浴锅中浸提３０ｍｉｎ后抽滤定容至５００ｍｌ，而后用茚三酮比色法测定其含量。该方法定量准确，不仅适用于常规水溶性成分测定，而且适合于游离氨基酸组份分析。     

不同梯度光照强度对黄瓜嫁接苗愈合及幼苗质量影响

为探究黄瓜嫁接苗愈合及幼苗生长的最佳光照模式,本研究选择南瓜‘壮士’品种为砧木,黄瓜‘大棚冬青’品种为接穗,顶插嫁接后0~3、4~6、7~10 d为阶段性递增光照模式,以(0-30-45) μmol/(m²·s)为对照（CK）,设[(15-30-45)、(30-60-90)、(45-90-135)、(60-120-180)、(75-150-225) μmol/(m²·s)]分别为T1、T2、T3、T4和T5处理,研究不同梯度光照强度对黄瓜嫁接苗愈合生长及幼苗质量的影响。结果表明,与CK相比,嫁接后0~3 d适宜光照优于黑暗条件,光照强度梯度在处理T2~T5之间时,能显著提高接合部愈合效果（P<0.05）;其中T3处理最有利于黄瓜嫁接苗愈合及生长,其地上部、地下部形态生长指标最佳,最有利于促进黄瓜嫁接苗雌花分化和早熟;T3与T4处理幼苗真叶生长势较优,而T2与T3处理有利于嫁接苗光合色素含量的增加;运用隶属函数值法进行综合分析,各处理下隶属函数综合评价值大小排名为：T3>T2>T4>T5>T1>CK。综合分析得出,T3处理即嫁接后0~3、4~6、7~10 d的光强梯度为(45-90-135) μmol/(m²·s),最有利于黄瓜嫁接苗的愈合生长及幼苗质量的提高,故T3梯度光照强度可作为黄瓜嫁接苗愈合期处理的最适光强模式。     

Crop establishment method and irrigation schedule effect on water productivity,quality, economics and energetics of aerobic direct-seeded rice (<Emphasis Type="Italic">Oryza sativa</Emphasis> L.)

Rice is cultivated through transplanting of seedling in submerged field which is a cumbersome, labour intensive and water-guzzling practice. A field experiment was conducted to study the effect of crop establishment methods and irrigation schedules on water productivity, economics and energetics of aerobic direct-seeded rice at Punjab Agricultural University, Ludhiana, India, during Kharif 2012–2013. The experiment was laid out in split plot design, keeping combinations of two tillage system (no-tillage and conventional tillage) and two methods of sowing (uni-directional and bi-directional) in main plots and four irrigation schedule [(30, 45, 60 and 75 mm CPE (cumulative pan evaporation)] in sub plots. Aerobic direct-seeded rice sown after conventional tillage gave significantly higher grain yield than no-till with 15.4 % higher water expense efficiency. The energy gain and net monetary returns were 13.2 and 21.2 % higher in conventional sown crop than no-till, respectively. Bi-directional sowing resulted in 26.5 % higher grain yield than uni-directional with no effect on quality traits of grains. The net energy gain and net monetary returns were 26.5 thousands MJ/ha and 125.3 $/ha higher from bi-directional sown crop than uni-directional sown crop. Crop irrigated at 30 mm CPE schedule resulted in significantly higher grain yield than that irrigated at 45, 60 and 75 mm CPE. The energy gain, energy use efficiency and net returns were also maximum at 30 CPE schedule than at 45, 60 or 75 CPE. However, brown, milled and head rice recoveries were statistically at par between irrigation scheduling at 30 and 45 mm CPE but significantly better than 60 and 75 mm CPE. Bi-directional sowing with conventional tillage and irrigation at 30 CPE is an energy efficient and economical viable technique for direct-seeded rice.     

施钾量对花生养分吸收及产量品质的影响

田间试验研究钾肥用量对花生生长、养分吸收、产量和品质的影响.结果表明,0～60kg/hm2范围内,随施钾量增加,花生荚果数增加,产量提高,60kg/hm2用量下,花生产量最高3640kg/hm2,比不施钾肥增产18.17％.0～90kg/hm2范围内,高施钾量可促进氮磷钾吸收,90kg/hm2用量下,花生粗脂肪含量最高为51.56％,比不施钾肥提高5.48％.超过90kg/hm2,增加施钾量导致花生养分吸收减少,荚果数下降,蛋白质、粗脂肪含量和产量随之下降.本试验条件下达到最佳经济效益的花生施钾量为63.3kg/hm2,产量可达到3611kg/hm2.     

水分胁迫对辣木生物量分配和水分利用效率的影响

本研究以云南干热河谷辣木(Moringa olerfera)为对象,采用盆栽人工控制土壤含水量的方法,研究了水分胁迫对辣木生长、生物量分配和水分利用效率的影响。结果表明:90%和75%田间持水量控制下,辣木株高和地径随时间的延长逐渐增长,但70%田间持水量明显受到抑制;60%、45%和30%田间持水量处理下的株高和地径生长处于停滞状态;辣木复叶数、主根长和主根粗随水分胁迫加剧而降低,而根数无显著差异。利用标准化主轴法对株高-地径异速生长关系进行模拟,结果显示,随着干旱胁迫加剧,异速生长指数从1.273持续下降至0.947,即辣木将更多的同化物从株高生长转移到其他器官;不同土壤水分的生物量整体表现为根>茎>叶,且随着田间持水量的降低,辣木将更多的生物量由地上转移至地下,而水分利用效率整体呈上升趋势。     

Effects of heat treatments on trypsin inhibitor and hemagglutinating activities in winged bean

The effect of different heat treatments on inactivation of trypsin inhibitor and hemagglutinin of winged bean was investigated. Trypsin inhibitor extracted from winged bean meal was stable at 60 °C for 60 min. At 80 °C, the activity of the extracted inhibitor decreased by 25% within 5 min, and continued to decline gradually to a loss of 45% of activity after 30 min. When the extracted inhibitor was incubated at 100 °C, it exhibited a triphasic pattern of inactivation. The winged bean extract incubated at 60 °C lost 60% of its hemaggluinating activity within 30 min. At 80 °C, there was a complete loss of activity within 5 min. The microwave treatment to winged bean meal had no effect on trypsin inhibitor or hemagglutinating activities in the meal. However, infrared treatment to winged bean seeds for 60 seconds was effective in destroying most of the trypsin inhibitor and hemagglutinating activities. Autoclave treatment (120 °C at 15 lb pressure) for 10 min inactivated trypsin inhibitor and hemagglutinin in winged bean meal almost completely. Cooking of presoaked beans in boiling water for 30 min was effective in destroying most of the trypsin inhibitor and hemagglutinating activities.     

Effects of soil temperature and moisture on stem canker (Rhizoctonia solani) disease of potatoes

Summary Potato seed pieces bearing one sprout were inoculated with cultures ofRhizoctonia solani, planted in pots of compost at 45, 60, 75 or 90% water holding capacity (whc) and incubated at 5, 10 or 15 °C. Shoots emerged after 2–3 wk at 15°C, 3–4 wk at 10 °C and after 9–11 wk at 5 °C and stem canker recorded after emergence, was severe at 10 and 15 °C but slight at 5 °C. Soil moisture had less effect on emergence but stem canker was more severe in dry (45 % whc) than moist soils (75 and 90 % whc). The relationship between time of shoot emergence and stem canker severity is discussed.     

红壤稻田钾肥施用量对超级稻生长及产量的影响

 以超高产水稻中浙优1号、甬优9号为材料,研究土壤不同钾素水平(50 mg/kg、90 mg/kg)及钾肥用量(0、75、150、225 kg/hm2氯化钾)对水稻生长和产量的影响。土壤不同钾素水平对穗数、成穗率、每穗粒数、着粒密度、株高、叶片叶绿素含量（SPAD值）和光合速率有显著影响,差异达显著水平;不同时期施用钾肥对产量的贡献依次为：基肥>分蘖肥>穗肥,产量差异达到3%~10%;随着施钾量增加植株高度明显增加,中浙优1号上表现更为明显,且随着施钾量增加,茎秆加粗,特别是基部节间粗度增加尤为明显。施钾与不施钾相比,两个品种产量分别增加5.6%和8.8%,但产量增加并不与施钾量成正比,不同施钾水平间产量差异不显著。     

Influence of cultivar and prewarming on texture retention of thermally processed potatoes

Summary Potato cubes (2.5 cm) of six cultivars were soaked in CaCl₂ solution (0.004% calcium) at 4°C for 21 h, prewarmed at 75°C for 30 min, and boiled (20 min) or microwaved (2 min, 15 sec). Prewarming treatment significantly retained fracturability (g force at first break point) of boiled samples over non-treated controls. Thirty min prewarming at 75°C gave maximum fracturability retention for boiled samples; prewarming time had no effect on texture of microwaved samples. Cultivar differences in fracturability correlated with inherent tuber calcium content.     

花生壳活性炭处理含铜离子废水

利用微波法制备花生壳活性炭吸附铜离子,扫描电镜发现活性炭表面出现许多细条纹,有大量微孔,平均粒径为50μm。活性炭中O与C结合,以CO2的形式释放出去,从而使其他元素的含量相对上升,其中以K元素含量上升最为明显。30℃时吸附量最高,在60min内达到单分子层吸附饱和,90min后开始多分子层吸附。在同等条件下,活性炭对...     

Characteristics of juice from Palmyrah Palm (Borassus) fruit

The ancestral palmyrah palm (Borassus aethiopum Mart.) produces in the V-Baoulé region of Côte d'Ivoire, sweet and fragrant fruits in large numbers. Most of these spoil in the bush when ripe. The present work was to develop an efficient process for the extraction of juice from these fruits using a pectinase (Pectinex Ultra SP-L) at different concentrations (0.2, 0.4 and 0.6 mg/kg), temperatures (25°C, 35°C and 45°C), and for different times (30, 60, 90 and 120 min). Some physico-chemical characteristics of the juice were determined in order to evaluate the quality of the product. Treatment at 45°C for 120 min at an enzyme concentration of 0.6 mg/kg was selected for highest juice yield (73.14%). The colour parameters L; a; b) fluctuated in intensity between batches of rehydrated material. Juice consistency was found to be stable at 45°C at the enzyme concentrations used. There was a slight variaiton in pH among the different treatments. In general, the yield and quality of the juice obtained were affected by treatment temperature, enzyme concentration and maceration time.     

微波杀青对茶在制品物理特性影响的初探

以一芽一叶的福鼎大白茶鲜叶为原料,设定6个微波杀青的时间梯度(0、30、60、90、120、150 s),按时间点取样,测定在制品的含水率、容重、色差Lab值、长度、宽度等,研究微波杀青时间对茶在制品物理特性的影响。结果表明,随着微波杀青的进行,在制品的含水率在前90 s匀速缓慢下降,而后急速下降,容重在微波30 s后显著下降;茶在制品的平均相对长度差、相对宽度差和面积差呈现先降后升的趋势,在微波60~90 s时相对最小;在制品色差L值、|a|值、b值随着微波杀青的进行,呈先升后降的趋势,微波前90 s均较鲜叶有显著提升,而后显著下降。相关性分析表明,微波杀青时间和含水率均对L值、|a|值、b值、相对长度差等呈显著影响,总体上看以微波杀青60~90 s最有利于获得较优的外形属性。     

甜菜低糖原因的研究——Ⅱ.不同施肥水平与甜菜产量和质量的关系

在土壤深层积氮、钾氮比例失调、磷素较多条件下,采取调控氮磷钾措施,5年试验结果表明,每hm~2施氮75kg、磷60kg钾112.5kg(纯量),甜菜产糖量最高,工艺品质好于其它处理;根转化糖、K、Na、α—氨态氮含量和杂质指数随施氮水平增加而提高,而蔗糖含量、可回收糖量则随之下降.适当增施钾肥能显著改善甜菜工艺品质,而增施磷肥对改善工艺品质不明显。     

Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality

The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.     

Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality

The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.