叶面喷施寡糖对生菜生长和品质的调节作用

为探究不同单一寡糖和复配寡糖对作物生长发育、产量及品质的影响,选择生长周期较短的生菜品种“意大利耐抽薹”作为研究对象,以80mg·L-1的纤维寡糖（ZH-A）、低聚木糖（ZH-B）、甲壳低聚糖（ZH-C）和以上3种寡糖等质量比的复配寡糖（ZH-M）以及多糖海藻酸钠（GY-D）对定植后的生菜进行4次叶面喷施处理,以喷清水为对照（CK）。从定植后的第3天（三叶一心）开始,每隔2d连续喷施4次,至采收期（定植23d）测定生菜的生长特征（生物量、叶面积、荧光光合）、根系表型特征（根长、根表面积、根体积）以及品质特征（可溶性糖、叶绿素、Vc、硝酸盐）。结果表明：单一寡糖、复配寡糖及海藻酸钠多糖处理均能显著增加生菜生物量;纤维寡糖（ZH-A）对促进根系生长及降低硝酸盐含量具有显著效果;甲壳低聚糖（ZH-C）对叶绿素含量、最大光化学效率Fv/Fm及可溶性糖含量有显著的提高作用;复配寡糖对生菜地上部、地下部及品质的增长和提升效果明显优于单一寡糖和多糖,采收期地上部鲜重及叶面积分别增加52.58%和57.60%,根干重、总根长、总体积及总表面积分别增加35.07%、89.10%、49.23%和40.68%,可溶性糖增加25.20%,叶绿素含量增加21.50%,Vc含量提高12.08%,硝酸盐含量降低27.65%。综上可知,不同寡糖对生菜生长特征和生理性状的作用效果和调控机制具有明显差异;复配寡糖对生菜促生长和提品质的调节效果显著优于单一寡糖。     

Solubilization of Insoluble Inorganic Phosphate by Hyphal Exudates of Arbuscular Mycorrhizal Fungi

Increased phosphate (P) uptake in plants by arbuscular mycorrhizal (AM) fungi is thought to depend mainly on the extension of external hyphae into soil. On the other hand, it is known that the hyphae of some kinds of ectomycorrhizal fungi release organic acids into soil and that they dissolve the insoluble inorganic P. This study collected hyphal exudates of AM fungi within compartmentalized pot culture and clarified their ability to solubilize insoluble inorganic P. Sterilized Andisol was packed in pots that were separated into root and hyphal compartments with a nylon net of 30 μm pore size. Seedlings of Allium cepa inoculated with AM fungi, Gigaspora margarita, or Glomus etunicatum were grown. Control pots were not inoculated. Mullite ceramic tubes were buried in the soil of each compartment and soil solution was collected. The anionic fraction of the soil solution was incubated with iron phosphate (4 mg FePO₄ in 1 mL of 0.4 acetate buffer). Solubilized P was measured. The AM colonization of plants inoculated with G. margarita and G. etunicatum was 86% and 54%, respectively. Adhesion of external hyphae was observed on the surface of the mullite ceramic tubes buried in soil of the hyphal compartment. Colonization of both fungi increased shoot P uptake and growth. Soil solution collected from the hyphal compartments of both fungi solubilized more P than did that from uninoculated plants. It is suggested that hyphal exudates can contribute to increased P uptake of colonized plants.     

Geographic distribution of Waxy gene SNPs and indels in foxtail millet, Setaria italica (L.) P. Beauv.

To elucidate diversity and evolution of the Waxy gene in foxtail millet, Setaria italica, we analyzed sequence polymorphism of Waxy gene in 83 foxtail millet landraces collected from various regions covering the entire geographical distribution of this millet in Europe and Asia. We found a unique geographic distribution pattern at the sequence level of gene haplotypes and also found a large diversity in East Asian landraces. We also found a higher degree of genetic polymorphism in a non-waxy phenotype than in other low amylose types, supporting the hypothesis that low amylose types recently originated from non-waxy type.     

Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals

Red radish anthocyanin extract, which consists of 12 known acylated anthocyanins, was reacted with 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) to generate peroxyl radicals under acidic pH conditions at 37 degrees C. The reaction products were isolated using preparative HPLC, and their chemical structures were determined to be p-hydroxybenzoic acid (1), 6-O-(E)-p-coumaroyl-2-O-beta-d- glucopyranosyl-alpha-d-glucopyranoside (3), p-coumaric acid (4), 6-O-(E)-feruloyl-2-O-beta-d-glucopyranosyl-alpha-d-glucopyranoside (5), and ferulic acid (6). Some products were not identified. HPLC analyses of the mixture of acylated pelargonidin isolated from red radish and AAPH revealed that the acylated pelargonidins possess the radical scavenging ability on some common sites even if the characteristics of the intramolecular acyl units are different. Degradation rates of acylated pelargonidins and the formation rates of the resulting reaction products were found to be quite different.     

Heat Treatments of Milled Rice and Properties of the Flours

The effects of autoclave and oven treatments on the gelatinization of rice flour and on the rheological characteristics of its pastes were studied by differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and rotational viscometry. Flours from autoclave‐treated rice (ATR) and oven‐treated rice (OTR) were prepared, respectively, by heating at 120°C for 60 min and 160°C for 60 min followed by drying (ATR sample), and grinding at 2.2–12.9% moisture content. The rice flour dispersions were adjusted between pH 6.3 and 2.8 using 0.2M citrate buffer. The retort processing of rice flour in water pastes were done at 120°C for 20 min either once or twice. The gelatinization peak temperature (PT and T_o) and the peak temperature corresponding to the amylose‐lipid complexes (T_p3) of ATR increased at pH 6.3 and 2.8 compared with OTR and UTR flour. This indicates that the internal structures of the starch granules in ATR became more stable to heat and acid, even though the damaged starch content of ATR was 23% compared with 16 and 7%, respectively, for untreated rice flour (UTR) and OTR. The OTR flour pastes showed a gel‐like behavior at pH 4.5 after retort processing in water at 120°C for 20 min; however, the ATR mixture behaved more like a liquid paste. Decreases in the reducing sugar content of OTR and ATR pastes suggested that enzymes in the heat‐treated rice were denatured, which retarded the hydrolysis of glucose chains and the rupture of starch granules during pasting.     

Changes in organosulfur compounds in garlic cloves during storage

We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for 150 days, marked conversion of the gamma-glutamyl peptides, gamma-L-glutamyl-S-allyl-L-cysteine and gamma-L-glutamyl-S-(trans-1-propenyl)-L-cysteine (GSPC), to sulfoxides, alliin and isoalliin, was observed. Interestingly, however, when garlic was stored at 23 degrees C, a decrease in GSPC and a marked increase in cycloalliin, rather than isoalliin, occurred. To elucidate in detail the mechanism involved, the conversion of isoalliin to cycloalliin in both buffer solutions (pH 4.6, 5.5, and 6.5) and garlic cloves at 25 and 35 degrees C was examined. Decreases in the concentration of isoalliin in both the solutions and the garlic cloves during storage followed first-order kinetics and coincided with the conversion of cycloalliin. Our data indicated that isoalliin produced enzymatically from GSPC is chemically converted to cycloalliin and that the cycloalliin content of garlic cloves increases during storage at higher temperature. These data may be useful for controlling the quality and biological activities of garlic and its preparations.     

Application of N2/Ar ratio method for N2 fixation studies in submerged soil

Abstract

Recently there has been developments in the measurement of N₂ fixation due mainly to the C₂H₂ reduction method (1). This method, however, has several disadvantages, especially for submerged soil, and the estimated amount of fixed N₂ on the basis of the C₂H₂ reduction activity is not very reliable. The tracer ¹⁵N₂ technique which gives a reliable estimation of the fixed N₂ is too expensive for common use. Development of an alternative method suitable for submerged soil would therefore be desirable. The present authors expected that the measurement of the ratio N₂/Ar in the soil solution might provide advantages for the estimation of the fixed N₂ in submerged soil.