ENSO事件和太阳黑子活动与我国长江中下游稻区褐飞虱大发生关系的研究

根据1954-2010年海洋尼诺指数、1937-2009年太阳黑子相埘数和1957-2009年我国长江中下游稻区褐飞虱大发生年份的资料,应用相位分析、相关分析和关键时方法分析ENSO事件和太阳黑子活动与我国长江中F游稻区褐飞虱大发生之间的关系.结果表明:我国长江中下游稻区褐飞虱在太阳黑子谷值年的前1年和厄尔尼诺发生年的...     

大豆新品种一中黄39的特点及大田表现

文章介绍了大豆新品种中黄39的特征特性,总结了该品种配套的高产栽培技术,对种植户可起到较好的参考作用。     

竹红菌甲素固体分散体的制备及溶解性的研究

采用研磨法,以聚乙二醇6000为载体,将竹红菌甲素制备为固体分散体,增加其在水溶液中的溶解度,提高其生物利用度。采用紫外-可见分光光度计和荧光分光光度计分别测定竹红菌甲素-聚乙二醇6000固体分散体的吸光度和荧光强度。通过正交试验设计的方差分析,得到该固体分散体的最优制备条件：药物和载体的比例（mg·mg-1）为1：1...     

南京园林植物根际土壤垫刃科线虫种类调查

为了查明南京园林植物根际寄生线虫种类及其分布情况,为有效防治线虫病害提供科学依据,2009年10月-2010年7月,笔者对南京栖霞区、江宁区、浦口区苗圃地的40种园林植物根际寄生线虫进行初步调查,根据形态特征和测量值鉴定出垫刃科线虫3个种,分别是普通丝尾垫刃线虫(Filenchus vulgaris)、香港丝尾垫刃线虫(Filenchus hongkongensis)和莫氏野外垫刃线虫(Aglenchus muktii)。其中,香港丝尾垫刃线虫和莫氏野外垫刃线虫为江苏省新记录种。     

长蛸体尺与重量性状间相关关系的研究

为了解长蛸体尺和重量性状之间的相关关系。挑选同批采捕的体重在200 g左右的长蛸95只,测量胴长、胴宽、头长、头宽、漏斗长、漏斗宽、第一、二、三、四腕的长、腕间膜、体积等12个体尺性状,以及体重、净肉重2个重量性状,采用相关分析,计算了各性状间的相关系数。结果表明：胴性状、头性状、漏斗性状间都存在极显著相关(P<0.01),各腕性状间也存在极显著相关(P<0.01),相关系数最大值出现在体重和净肉重之间(0.983),其次为体积与体重之间(0.979)。利用曲线回归建立了体重预测净肉重的最优模型：Wr=0.981Wt0.9843 (R2=0.9706)。     

巴西橡胶树幼叶和成熟叶比较蛋白质组学初步研究

为研究不同发育时期橡胶树叶片的功能代谢及揭示天然橡胶胶乳的合成调控机制,本研究以巴西橡胶树古铜期幼嫩叶片（幼叶）和稳定期完全成熟叶片（成熟叶）为实验材料,提取蛋白并进行双向电泳分离,结果发现幼叶与成熟叶相比,蛋白表达图谱差异显著,鉴定出的已知蛋白中多数参与了碳代谢及蛋白的翻译后修饰功能。本研究建立了成熟的巴西橡胶树叶片比较蛋白质组学研究的技术体系,获得了高分辨率的叶片蛋白双向电泳参考图谱,鉴定出来的腈裂解酶A链,核酮糖1,5-二磷酸羧化酶和肌动蛋白等在幼叶和成熟叶片中的表达量不同,这些结果为进一步揭示天然橡胶合成调控机制提供了一定的技术支撑与实验数据,对天然橡胶合成机制的研究以及其它热带植物叶片的蛋白质组学研究具有一定的参考意义。     

Differentiation of citrus bacterial canker strains in Korea by host range,rep-PCR fingerprinting and 16S rDNA analysis

Soil-borne cereal mosaic virus (SBCMV) causes a severe disease in susceptible cultivars of winter wheat. The virus is vectored by the soil-borne protist Polymyxa graminis. Experiments were conducted to investigate whether SBCMV RNA2 could persist in seed from SBCMV-infected susceptible cultivars of winter wheat. Over 7,000 seedlings were generated from seed collected from two cultivars of SBCMV-infected winter wheat. Seedlings were grown in a glasshouse compartment and batch tested for the presence of SBCMV using real-time RT-PCR. The majority of batches tested positive for SBCMV, indicating an RNA2 transmission rate of 1.8–9.4% in wheat. The presence of the virus was confirmed by amplifying and sequencing a larger (400 bp) fragment of viral RNA2 in a sub-set of the seedlings testing positive by real-time RT-PCR. Root extracts from this sub-set tested negative for P. graminis using real-time PCR. The implications for disease epidemiology of this virus are discussed. The authors are British Civil Servants and as such their work is subject to British Crown Copyright. This means the exclusive copyright for the article cannot be transferred.     

小麦及其近缘种叶枯病的病斑型及其细胞超微结构特点

应用离体叶片点滴接种平脐蠕孢菌Bipolaris sorokiniana孢子悬浮液并进行电镜观察,研究小麦及其近缘种属叶片上病斑型的发生特点及病、健组织细胞内部超微结构的变化。结果表明,不同品种小麦相同发育阶段的离体叶上病斑型的变化仅与其自身抗病性遗传表达有关。小麦病斑的反应型变化过程,随时间在品种、叶位、不同发育阶段间存在差异,叶肉病变细胞中细胞器结构及功能完好的为14.3%,变化的为28.6%,解体和功能丧失的为57.1%;小麦近缘种病斑的反应型不随时间改变,仅在种属间存在差异,且叶位间的差异不显著,大赖草病变细胞中细胞器结构及功能完好、改变和丧失的均为33.3%。     

Physical and Sensory Properties of Regular and Reduced‐Fat Pound Cakes with Added Amaranth Flour

The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth‐containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per day during storage. After six days of storage, both C and RF amaranth‐containing cakes had higher hardness and chewiness values than control cakes. Further experiments involving sensory evaluation during storage are necessary to determine the exact limit of amaranth flour replacement.