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利用植物组织培养进行高粱改良 总被引:1,自引:0,他引:1
植物细胞培养和基因工程技术为植物育种者培育各种实用品种提供了新方法。事实上,现在农民的生产田里就种有遗传工程的作物,诸如携带延迟成熟基因的FlavrSavr番茄、抗虫的Bolgard棉花、抗除草剂的BXN棉花、抗病毒的南瓜和抗虫的玉米等,植物生物技... 相似文献
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江苏省小麦品质现状及品质改良研究 总被引:17,自引:0,他引:17
分析测定了当前江苏省大面积推广和新选育的18个小麦品种(品系)的理化性质和面团流变学特性。各性状的平均值为:容重786.7g/L,出粉率68.6%,蛋白质含量12.7%,湿面筋含量32.7%,沉淀值36.0ml,面团吸水率60.6%,形成时间2.7min,稳定时间4.2min,软化度105.3B.U.,评价值45.4。总地看来,江苏省小麦品种(品系)的容重和出粉率稍高,蛋白质、面筋含量和沉淀值中等 相似文献
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大米小麦旱高粱品质与性状研究 总被引:1,自引:1,他引:0
对“大米小麦旱高粱”的生物学性状,产量性状,内在品质和加工性能进行了系统的研究分析,结果表明:该品种植株较矮(140cm左右),株型紧凑,茎秆粗壮,高抗倒伏;穗大粒多,产量高,在同等条件下,平均单产9241.5kg/hm^2,比对照品种-本地红高粱单间4338.0kg/hm^2增产4903.5kg/hm^2,增产率为117.1%,籽粒的蛋白质,脂肪,还原糖,非还原糖,淀粉,维生素B1等指标比对照高 相似文献
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1. Demand for high quality rice in China Rice is the leading cereal crop that contributes about 40% of the national grain production in China. The total output and areas rank the first and the second position in the world, respectively. In recent years, rice production grows steadily, but the quality improvement has been lagged and the quality becomes a limiting factor. As the grain supply exceeding the demand and the grain price plummeted, the State Council put forward expanding China′ s ongoing reform of the grain distribution system in 1998. Along with the foodstuff circulating system reform and market driving, the structure of rice production is adjusted,the planting acreage of early indica rice with poor quality decreased, and that of japonica rice in north China with good quality increased. With the challenge of China joining the WTO, Chinese government starts to pay premium on good quality rice. 相似文献
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只有选育出优良的高粱亲本系,才能组配出优良的杂交种,且优良亲本系的选育必须具备选育亲本种质的遗传多样性。ICRISAT研究了727对高粱不育系、873个恢复系和1 451个品种的地理分布多样性和分类多样性,这些来自五大洲的选系分属5个高粱族和8个中间族。许多研究表明,高粱杂交种产量的不断提升是由杂交亲本的逐步改良获得的,是由加性遗传效应累积的结果。欲培育出优良的杂交亲本,必须增加选育种质材料的遗传宽度,提高其遗传多样性。 相似文献
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为了给优质小麦新品种选育提供理论依据,利用4个“中筋(SDS沉淀值中等)/强筋(高SDS沉淀值)”或“中筋(SDS沉淀值中等)/中筋(SDS沉淀值中等)//强筋(高SDS沉淀值)”杂交组合的5个F2衍生系统群在选择进程中杂种后代SDS沉淀值的分离表现.研究了杂种后代SDS沉淀值的遗传分离特点和选择方法,结果表明:(1)SDS沉淀值呈数量性状遗传,具有很高的遗传力。F1表型值从正负两个方向接近两亲中值,在分离中出现明显的超亲遗传。在99209、99190、99236、99201共4个杂交组合的杂种后代中,选育出SDS沉淀值比高值亲本辽眷10号(SDS沉淀值52.7)分别高出6.23、13.13、8.18和5.90mL的高代品系;(2)早代选择有效且重要,选择的关键世代是F3和F4代;(3)在杂种早期世代中,高SDS沉淀值的选株,后代容易分离出稳定的高SDS沉淀值品系,低SDS沉淀值的选株,后代一般不再分离出稳定的高SDS沉淀值品系;(4)在杂种后代选择进程中,高SDS沉淀值的遗传性稳定品系一般出现在F5~F7代。在杂种后代选择中,要重视早代选择,F2代可采用微量SDS沉淀值测定法.特别要注意F3、F4关键世代的选择。 相似文献
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正Rice, Oryza sativa, is a major global food staple, 90% of which is cultivated in Asian countries. Its two major subspecies are japonica and indica, differing in geographical distribution and morphological characteristics(Wang W S et al, 2018). The indica subspecies occupies 90% of the rice cultivation area, as opposed to only 10% occupied by the japonica subspecies, 相似文献
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Tannin-containing sorghums, Chirimaugute and DC-75, and a tannin-free sorghum, SV2, were steeped in water, HCl (0·25
), formaldehyde (0·017
) and NaOH (0·075
) for 8 and 24 h. Germination was carried out for 2 and 5 d. Steeping in NaOH enhanced water uptake of the grains compared with the other treatments. All treatments reduced the polyphenol content of the raw grain. Treatment with NaOH or formaldehyde (HCHO) was more effective than water or HCl. Malt quality was measured in terms of diastatic power (DP). Potential DP, determined after the peptone extraction, indicated higher amylase activity in DC-75 malt than in Chirimaugute and SV2 malt. Available DP, determined after water extraction, was low in malt from the tannin-containing varieties that had been treated with water or HCl. Malting alone was not an effective method of reducing the enzyme inhibitory power of the sorghum tannins. Available DP was markedly improved by the NaOH and HCHO treatments of the tannin-containing varieties. It is concluded that steeping in dilute NaOH is effective in detoxifying high-tannin sorghums, reducing the steeping period and enhancing malt quality. Steeping in NaOH appears to be a safer alternative to HCHO for treatment of high-tannin sorghums in the malting industry and for other food uses. 相似文献
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为了改善和提高面包小麦新春9号的烘焙品质,为专用面粉厂家通过适宜的食品添加剂生产成本较低的面包专用粉提供科学依据,将多种面包添加剂(强筋剂 、强筋剂 、强筋剂 、强化酶、烤美酶A和面包改良剂等)分别加入到面包小麦新春9号面粉中,研究其吹泡参数及烘焙品质,实验和筛选最佳添加剂种类。结果表明,在新春9号面粉中加入的各种添加剂都有增强面团韧性(P)、烘焙力(W)、P/L值和缩短面团延展性(L)的趋势,适宜的添加剂能明显改善和提高面包的体积和纹理结构,其中在新春9号面粉中加入0.45g/kg的烤美酶A改善面包烘焙品质的效果最佳。 相似文献