花生-甘薯轮作制平衡施肥模式的研究

花生、甘薯是南安市重要的旱地作物,年种植面积都在1.67万hm2以上,随着作物结构调整,种植面积将进一步扩大,而花生、甘薯轮作是主要耕作方式之一.     

光温条件对陆稻“秦爱”、“冀粳7号”粒重及种植期的影响

陆稻“秦爱”,在北京,天津地区多作麦茬种植,为充分发挥其生产潜力,对陆稻“秦爱”、“冀粳7号”进行了分期播种对比试验。由于各播期所受光温条件的差异,使粒重随播期而发生变化。“秦爱”的最佳播期比麦茬种植要提早10～20天。为此,建议“秦爱”在作麦茬种植时,应安排在早熟麦地块,尽量提早播种期。     

农业气候资源、耕作制度、经济效益的综合分析法

本文根据对某专业户实地调查的结果,采用线性规划的方法,定量地解决农业气候资源,耕作制度、经济效益三者之间的关系。既考虑到某地区气候资源的充分利用,又考虑到国家和个人的需求以及生产条件的限制。给专业户安排生产,选择合理的耕作制度和种植方式作出决策,且产生最大的经济效益。此方法可推广到规划一个县、一个市、乃至一个大的气候区域内的生产安排。这就使农业气侯资源利用研究的成果更有生命力。     

富磷垃圾肥对大豆营养及产量、品质的影响

我国有74%的耕地土壤缺磷,在农业种植中磷素的利用率又极低,当季利用率仅为10%～25%,是作物产量的重要限制因子[1].目前,我国农用磷肥主要是磷矿粉经加工而成,需要大量硫酸,生产成本较高,长期施用不仅造成土壤板结,也会污染环境.磷矿粉如直接施用于土壤时,肥效又受许多因素限制[2].如何在我国磷资源有限的情况下研究和总结一套能在农业生产中应用的生物学途径,以维持土壤的磷供应水平,是广大科研工作者普遍关心的课题.城市生活垃圾在堆肥过程中将产生大量的有机弱酸类物质,其对难溶性磷的溶解能力已在土壤中得到证实[3-5];另外堆肥过程中产生的腐殖酸类物质也可以对难溶性磷有一定的络合能力[6];同时,堆肥过程中微生物的活动也可将一部分磷固定在体内.因此,通过生活垃圾堆肥对难溶性磷进行转化,可使堆肥中形成较多的易矿化的有机态磷及可溶性磷,施用于土壤后可提高磷素的有效性.本研究通过利用生活垃圾堆肥与难溶性磷生产富磷垃圾肥,并进行田间试验,探讨富磷垃圾肥对大豆营养物质的积累、作物产量及质量的影响.     

辽宁省棉花气候区划

<正> 本省棉花种植面积曾达到671万亩,历史上最高单产为80斤。近年来单产超过200斤的植棉组和个人不断涌现,这充分说明了辽宁棉花的气候生产潜力是很大的。但长期以来由于种植分散,甚至某些不宜于植棉的地区也发展棉花生产,致使单位面积产量不高、不稳。为了进一步挖掘棉花生产潜力,充分合理利用农业气候资源,急需改变分散种植状态,逐步实现区域化种植。通过几年来对棉花与气象条件关系进行的系统研究,明确了辽宁气候对棉花种植的利弊所在,同时又从影响棉花生育和产量形成的气候生态     

干旱与黄花菜落蕾关系的初步探讨

<正> 祁东县是衡阳市黄花菜(以下简称黄花)的主产区,相传有一千多年的种植历史,1951年种植面积1.91万亩,总产1335吨,居全省之冠。1984年种植面积3.25万亩,占全市黄花总面积的71.8％,总产2355吨,占全市黄花总产的83.2％。实践证明,气候条件是左右黄花产量的重要因素,黄花采摘期出现的干旱火南风天     

亚热带山区气候资源利用研究——Ⅰ.天目山区夏秋季气候与番茄适应性

利用亚热带山区夏秋季的温凉气候资源种植番茄,是长江中下游地区保证番茄周年供应的重要措施。本文通过三年试验和观测,探讨了天目山区不同海拔高度间夏秋番茄的气候生态差异,从充分利用气候资源角度提出了天目山区种植夏秋番茄的适宜高度为海拔600～1000米和不同高度的最佳栽培期,并研制了番茄果实初采期的推算方法。在试验基础上已大面积推广种植,获得了明显的经济效益和社会效益。     

中国籼型杂交稻分蘖的气候生态特征

<正> 中国的籼型杂交稻种植范围几乎包括整个东部季风型农业气候区,面积约占226.3万平方公里。种植高度差异自拔海4米(上海)至1862.3米(云南曲靖)。种植区域内气候条件差异显著,籼型杂交稻在各地的熟制类型、播栽季节、生育期长短及产量形成特征亦差异很大。本文研究了籼型杂交稻在不     

山东省作物的最佳种植方式

本文采用设点试验、大田调查、气象与生物数理统计、系统工程线性规划等研究分析方法,提出了山东省各地作物最优的种植方式及最适宜的种植面积比例,为充分合理地利用全省气候、土地资源提供科学依据。     

中亚热带季风区影响柑桔产量的气候因子分析

<正> 位于亚热带季风区的浙闽一带柑桔栽培历史悠久,具有较好的品质和产量。最近几年种植面积和种植地区都在不断扩大,但从大面积的产量水平看提高较慢,并且年际闾产量的波动较大。例如,1977年,中亚热带北部和北亚热带南部一些主要柑桔产区大幅     

Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins

Heat and alkali treatments of foods, widely used in food processing, result in the formation of dehydro and cross-linked amino acids such as dehydroalanine, methyldehydroalanine, beta-aminoalanine, lysinoalanine (LAL), ornithinoalanine, histidinoalanine (HAL), phenylethylaminoalanine, lanthionine (LAN), and methyl-lanthionine present in proteins and are frequently accompanied by concurrent racemization of L-amino acid isomers to D-analogues. The mechanism of LAL formation is a two-step process: first, hydroxide ion-catalyzed elimination of H(2)S from cystine and H(2)O, phosphate, and glycosidic moieties from serine residues to yield a dehydroalanine intermediate; second, reaction of the double bond of dehydroalanine with the epsilon-NH(2) group of lysine to form LAL. Analogous elimination-addition reactions are postulated to produce the other unusual amino acids. Processing conditions that favor these transformations include high pH, temperature, and exposure time. Factors that minimize LAL formation include the presence of SH-containing amino acids, sodium sulfite, ammonia, biogenic amines, ascorbic acid, citric acid, malic acid, and glucose; dephosphorylation of O-phosphoryl esters; and acylation of epsilon-NH(2) groups of lysine. The presence of LAL residues along a protein chain decreases digestibility and nutritional quality in rodents and primates but enhances nutritional quality in ruminants. LAL has a strong affinity for copper and other metal ions and is reported to induce enlargement of nuclei of rats and mice but not of primate kidney cells. LAL, LAN, and HAL also occur naturally in certain peptide and protein antibiotics (cinnamycin, duramycin, epidermin, nisin, and subtilin) and in body organs and tissues (aorta, bone, collagen, dentin, and eye cataracts), where their formation may be a function of the aging process. These findings are not only of theoretical interest but also have practical implications for nutrition, food safety, and health. Further research needs are suggested for each of these categories. These overlapping aspects are discussed in terms of general concepts for a better understanding of the impact of LAL and related compounds in the diet. Such an understanding can lead to improvement in food quality and safety, nutrition, microbiology, and human health.     

Cooking,Roasting, and Fermentation of Chickpeas,Lentils, Peas,and Soybeans for Fortification of Leavened Bread

The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread.     

Detection, accumulation, distribution, and depletion of furaltadone and nifursol residues in poultry muscle, liver, and gizzard

Nitrofurans were broadly used as an extremely effective veterinary antibiotic especially in pig and poultry production farms. Because of fears of the carcinogenic effects on humans, the nitrofurans were banned from use in livestock production in many countries, including the European Union. The present study examines the accumulation, distribution, and depletion of furaltadone and nifursol and of their tissue-bound metabolites [3-amino-5-morpholinomethyl-2-oxazolidinone (AMOZ) and 3,5-dinitro-salicylic acid hydrazine (DNSAH), respectively, in poultry edible tissues (muscle, liver, and gizzards) following administration to chickens of therapeutic and subtherapeutic concentrations of both compounds. Nitrofurans determination was performed by high-performance liquid chromatography-diode array detection and liquid chromatography-tandem mass spectrometry, respectively, for feeds and for poultry tissues. Furaltadone and nifursol, in very low concentrations, were found in samples of muscle, liver, and chicken's gizzard collected from slaughtered animals after 5 weeks of treatment and no withdrawal time period. When a withdrawal time period of 3 weeks was respected, no detectable nitrofuran parent compounds was observed in all of the studied matrices. For AMOZ, concentrations of 270 μg/kg in meat, 80 μg/kg in liver, and 331 μg/kg in gizzard were determined after administration of a medicated feed with furaltadone (132 mg/kg), 3 weeks after withdrawal of treatment. For DNSAH, the concentration values obtained are much lower than those observed for AMOZ. For meat, liver, and gizzard, DNSAH concentrations of 2.5, 6.4, and 10.3 μg/kg, respectively, were determined, after administration of a medicated feed with nifursol (98 mg/kg), 3 weeks after withdrawal of treatment. The gizzard could be considered a selected matrix for nitrofuran residues evaluation in poultry, due to its capacity of retaining either nitrofuran parent compounds or metabolites in higher concentrations, regardless of the administered dose or of the respected withdrawal time period.     

Phytotoxicity of cobalt,vanadium, titanium,silver, and chromium

Abstract

The phytotoxicity of five nonessential elements (Co, V, Ti, Ag, Cr) to higher plants was studied in solution culture experiments with bush beans (Phaseolus vulgaris L. C.V. Improved Tendergreen). All, but in varying degrees, tended to concentrate in roots with a decreasing gradient to stems and leaves. Cobalt was one of the more mobile of the five trace metals. Its toxicity was expressed as severe chlorosis; 43 (with 10^‐5 M) and 142 (with 10^‐4 M) μg Co/g dry weight in leaves resulted in severe chlorosis. Vanadium as 10^‐4 M vanadate resulted in smaller plants but not in chlorosis. Leaf, stem, and root V, respectively, were 13, 8, and 881 μg/g dry weight. Titanium was somewhat mobile with considerable yield decrease at 10^‐4 M; leaf, stem, and root Ti concentrations, respectively, were 202, 48, and 2420 μg/g. Symptoms were chlorosis, necrotic spots on leaves, and stunting. Silver was very lethal at 10^‐4 M AgNO₃; at 10^‐5 M yields were greatly decreased, but plants were grown without symptoms. Leaf, stem, and root concentrations of Ag for this treatment, respectively, were 5.8, 5.1, and 1760 μg/g dry weight. Plants grown with 10^‐5 N Cr₂O₇ were decreased in yield by about 25% with or without EDTA (ethylenediamine tetraacetic acid) while the same level of Cr₂(SO₄)₃ was essentially without effect. For the two salts, the leaf, stem, root concentrations for Cr, respectively were 2.2 and 1.3, 0.7 and 0. 7, and 140 and 104 μg/g. Most of the trace metals studied here had interactions in the uptake and/or distribution of other elements.     

Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages

Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.     

Grain Yield,Quality, and Nutrient Concentrations of Feed,Food, and Malt Barley

Barley (Hordeum vulgare L.) is a cereal grown for animal feed, human consumption, and malting. Nutrient concentrations are important as they provide information regarding the dietary values of barley consumed by animals or human beings. In addition, grain nutrient removal may be useful for refining fertilizer recommendations. A study was conducted in 2015 and 2016 investigating the cultivar effects on grain yield, quality, and grain nutrient concentrations and removal under irrigated conditions for two-row barley cultivars. Adjunct and feed cultivars produced the highest yields compared with the all-malt and food cultivars. Specific quality and nutrient values were greater than or equal to in the food cultivar compared to the malt or feed cultivars. Variations in nutrient concentrations were measured among the adjunct and all-malt cultivars, which could potentially affect the malting and brewing qualities. Grain yield, quality, nutrient concentrations and nutrient removal varied among cultivars grown under identical environmental conditions, which may influence end-use.     

Concentrations of arsenic,cadmium, mercury,and lead in common foods and estimated daily intake by children,adolescents, adults,and seniors of Catalonia,Spain

This study was designed to estimate the dietary intake of arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) by the general population of Catalonia, Spain. The concentrations of these elements were determined in food samples randomly acquired in seven cities of Catalonia between June and August 2000. A total of 11 food groups were included in the study. As, Cd, Hg, and Pb levels were measured by ICP-MS and AAS. The dietary intake of these elements was determined by a total diet study. Calculations were carried out on the basis of recent data on the consumption of the selected food items. Trace element intake was estimated for five population groups: children, adolescents, male and female adults, and seniors. The highest dietary intakes of As (223.6 microg/day), Cd (15.7 microg/day), Hg (21.2 microg/day), and Pb (28.4 microg/day) corresponded to male adults. For all analyzed elements, fish and shellfish was the group showing the highest contribution to the respective intakes. In comparison with previous results, a general decrease in As, Cd, Hg, and Pb intake has occurred. The dietary intake of these elements was also compared with the provisional tolerable weekly intake (PTWI). Dietary intakes of As, Cd, Hg, and Pb by the population of Catalonia are currently well below the respective PTWIs.     

Liquid chromatographic determination of identity, content, and content uniformity of desipramine, fluphenazine, and promazine

A liquid chromatographic procedure has been developed for the assay, content uniformity, and identification of single active ingredient formulations of desipramine, fluphenazine, and promazine. The drugs are extracted from formulations with methanol or dilute hydrochloric acid and quantitated against an internal standard (norephedrine). The drugs are identified by comparison of retention times with those of the reference standards.     

Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone

The total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone, were determined. Grape seed and green tea were analyzed for their phenolic constituents using high-performance liquid chromatography. The total phenolics of the plant extracts, determined by the Folin-Ciocalteu method, ranged from 24.8 to 92.5 mg of chlorogenic acid equivalent/g dry material. The antioxidant activities of methanolic extracts determined by conjugated diene measurement of methyl linoleate were 3.4-86.3%. The antioxidant activity of the extracts using chicken fat by an oxidative stability instrument (4.6-10.2 h of induction time) followed a similar trend in antioxidant activity as determined by the Folin-Ciocalteu method. Seven phenolics in grape seed and green tea extracts were identified that ranged from 15.38 to 1158.49 and 18.3 to 1087.02 mg/100 g of extract, respectively. Plant extracts such as green tea and grape seed extracts can be used to retard lipid oxidation in a variety of food products.     

Distribution of lutein,zeaxanthin, and related geometrical isomers in fruit,vegetables, wheat,and pasta products

Quantitative data with regard to dietary (3R,3'R,6'R)-lutein, (3R,3'R)-zeaxanthin, and their (E/Z)-geometrical isomers are scarce, and in most cases, only the combined concentrations of these two carotenoids in foods are reported. Lutein and zeaxanthin accumulate in the human macula and have been implicated in the prevention of age-related macular degeneration (AMD). The qualitative and quantitative distributions of lutein, zeaxanthin, and their (E/Z)-isomers in the extracts from some of the most commonly consumed fruits, vegetables, and pasta products were determined by HPLC employing a silica-based nitrile-bonded column. Green vegetables had the highest concentration of lutein (L) and zeaxanthin (Z), and the ratios of these carotenoids (L/Z) were in the range 12-63. The yellow-orange fruits and vegetables, with the exception of squash (butternut variety), had much lower levels of lutein in comparison to greens but contained a higher concentration of zeaxanthin. The ratio of lutein to zeaxanthin (L/Z) in two North American bread varieties of wheat (Pioneer, Catoctin) was 11 and 7.6, respectively, while in a green-harvested wheat (Freekeh) imported from Australia, the ratio was 2.5. Between the two pasta products examined, lasagne and egg noodles, the latter had a much higher concentration of lutein and zeaxanthin. The levels of the (E/Z)-geometrical isomers of lutein and zeaxanthin in these foods were also determined.