集体林地不同经营模式对林地经营投入的影响——以江西省为例

【目的】试图回答集体林地不同经营模式对农户林地资金投入和劳动力投入的影响,以促进森林资源增长和林业可持续发展。【方法】基于江西省集体林区10个样本县50个样本村500户农户调查数据,运用计量模型分析联户经营、股份合作经营对农户林地资金投入和劳动力投入的影响。【结果】联户经营对农户是否参与资金投入具有显著促进作用,其影响系数为1.013,且联户经营对农户资金投入规模也具有显著正向影响,对资金总投入和单位面积投入的影响系数分别为4.174 和1.909;股份合作经营对农户劳动力投入规模具有显著正向影响,对劳动力总投入和单位面积投入的影响系数分别为0.521 和0.180;股份合作经营对采伐政策具有正向调节作用,联户经营和股份合作经营能够减轻偏远山区交通不便对劳动力投入的限制;农户家庭人力资本、林地状况、经济能力等禀赋对农户林地经营投入也具有不同程度影响。【结论】联户经营和股份合作经营能够促进农户林地经营投入,但目前发展程度较低,对林地资金投入和劳动力投入的影响存在较大差异。为促进林业可持续发展,应引导联户经营和股份合作经营的规范化、程序化,尤其在交通偏远的地区,倡导联户经营和股份合作经营,发挥其成员多、信息广等优势;同时,加强集体林权配套改革和林区基础设施改善,增强农户营林积极性。     

不同心理素质水平大学生对情绪面孔的记忆偏向

采用加工分离程序探讨了不同心理素质水平大学生对不同效价情绪面孔(积极、消极、中性情绪面孔图片)的记忆偏向,以了解不同心理素质水平大学生的外显和内隐记忆加工特征.结果发现:记忆任务中,在意识提取上,高低心理素质水平大学生差异不具有统计学意义;在无意识提取上,高心理素质水平大学生对3类情绪面孔图片的提取值都显著高于低心理素质水平大学生.在对不同效价情绪面孔的意识和无意识提取值上,负性情绪面孔的提取值都高于中性和正性情绪面孔,但差异不具有统计学意义.     

不同造林方式下闽楠幼林根系性状分析

以3种造林方式(18 a杉木林下套种闽楠、闽楠纯林、闽楠与杉木混交林)营造的闽楠试验林为对象,分析造林2 a后幼林生长情况,利用Win-RHIZO根系分析系统比较不同造林方式闽楠根系性状的差异。结果表明:杉木林下套种闽楠的平均地径、最大冠幅、苗高、枝下高、单株总根长、总表面积、根系总体积、根深和平均根幅均最大,依次为11.60 mm、61.33 cm、115.56 cm、32.42 cm、1269.13 cm、376.75 cm^2、9.32 cm^3、47.50 cm、48.42 cm;3种造林方式下闽楠单株根总长度均在根系直径0 mm4.5 mm、0.5 mm-2的林下套种方式最适合闽楠生长。     

The effect of four calcium‐based amendments on soil aggregate stability of two sandy topsoils

The structural stability of soil is a physical characteristic that affects soil degradation processes. Calcium‐based amendments, such as calcium carbonate, calcium sulfate, and calcium oxide/hydroxide, have been shown to improve the stability of soil aggregates. This study seeks to determine which calcium‐based soil amendments, and at what concentration, are the most efficient in improving aggregate stability of sandy topsoils derived from granitic and metamorphic parent materials, and to analyze the mechanisms involved. In the pot experiment, soils amended with CaCO₃, CaCl₂, and CaSO₄ did not present significant differences in aggregate stability compared to the control or among each other. In contrast, Ca(OH)₂ soil amendment brought the greatest stability to the soil aggregates. A dose of 1% Ca(OH)₂ significantly increased the stability of soil aggregates. This effect is due to the reaction of Ca(OH)₂ with atmospheric CO₂ which leads to the formation of CaCO₃, a delayed reaction not showed by the other soil amendments tested. Likewise, the greater solubility of Ca(OH)₂ compared to CaCO₃ exerts a greater aggregation effect on soil. Thus, the mechanism of action of Ca(OH)₂ is related to cementation, rather than flocculation. Future studies should be carried out to demonstrate the effectiveness of Ca(OH)₂ under field conditions.     

经营管理对森林土壤有机碳库影响的研究进展

森林土壤有机碳库在全球碳循环及减缓气候变暖中发挥着重要作用。施肥、火烧、采伐、林下植被管理、覆盖等营林措施改变了森林生态系统的生产力,显著影响了森林土壤的碳输入和碳输出。综述了主要营林措施对森林土壤有机碳库的影响及其机制,并探讨今后的研究重点。总体而言,施用有机肥、有机无机肥配施及生物质炭添加均可提高土壤有机碳含量。氮肥对土壤有机碳含量的影响存在增加、降低和无影响3种结果;火烧对土壤有机碳的影响取决于火烧后恢复时间、火烧温度、火烧强度、土层深度等因素;皆伐通过改变土壤温度、含水量、有机碳来源等因素,导致森林土壤有机碳含量下降;而间伐对土壤有机碳的影响则与间伐强度有关;去除林下植被及凋落物加快了土壤有机碳的分解,但林下植被的替代与添加则会提高土壤有机碳含量;覆盖提高了土壤有机碳含量,但导致有机碳稳定性下降。随着研究方法和观测手段的不断发展,今后应深入研究营林措施对土壤碳形态、结构和转化过程的影响;同时,更多关注人为管理和气候变化对森林土壤碳库产生的叠加效应。     

菜田蜘蛛群落结构特征及优势种时空动态分析

2006年5月下旬到8月下旬对番茄、茄子、豆角、甜椒、辣椒及油菜6种蔬菜田蜘蛛种类及数量进行了系统调查。在6种菜田内共采集蜘蛛1992头,隶属9科19属27种。蜘蛛种数依次为：油菜〉甜椒〉番茄、辣椒〉茄子〉豆角;个体数量依次为：油菜〉甜椒〉茄子〉豆角〉辣椒〉番茄。从6种蔬菜生长期蜘蛛群落发展趋势来看,菜田蜘蛛群落的科数、丰富度和个体数量呈从少到多再到少,多样性指数和均匀度指数呈由高到低,优势度指数呈由低到高再到低的变动趋势。根据蔬菜田节肢动物的群落特征结合蔬菜生长季节情况,对群落采用最优三分割划分阶段,将调查期间整个群落的时序变化划分为5月20日～7月3日、7月9日～8月1日、8月4日～8月23日,即菜田蜘蛛群落建立、发展和瓦解3个阶段。     

Safety evaluation of an oak-flavored milk powder containing ellagitannins upon oral administration in the rat

Ellagitannins are phenolic compounds that occur in a number of dietary sources such as walnuts, raspberries, pomegranate, strawberries, and oak-aged wines. Ellagitannins have been acknowledged to have antioxidant and cancer chemopreventive activities. However, ellagitannins have also been considered to be "antinutrients" and have been reported to provoke adverse effects in animals. In this context, risk assessment studies are demanded to ensure that chemicals present in food do not compromise food safety. Oak-flavored milk can be obtained by thermal treatment of milk in the presence of oak shavings. The oak-flavored milk can be used to impart wood-like flavor to different recipes. The present study evaluated, under a subchronic approach, the safety of an oak-flavored milk powder containing ellagitannins in rats upon repeated oral administration for 96 days. The effect of 30% oak-flavored milk powder in the diet was evaluated. This amount involved a margin of safety equivalent to the daily intake of 134 yogurts by a 70 kg person for 96 days. Growth rate, food utility index, 9 hematological, and 13 serobiochemical parameters as well as the metabolism and tissue distribution of ellagitannins and derived metabolites were studied. Overall, no significant differences were found in oak-milk-fed rats in any blood parameter analyzed. No effect was found on growth rate and food utility index. Urolithin A was identified in feces of rats fed oak-flavored milk and the glucuronide derivative in urine. No metabolites were found in the liver, kidney, or uterus. Histopathological analysis of liver and kidney corroborated the absence of toxicity. Therefore, these results suggest that the intake of the oak-flavored milk powder assayed in this study is safe and does not involve potential hazard to human health.     

Ultraviolet-C and induced stilbenes control ochratoxigenic Aspergillus in grapes

This study investigated the efficacy of ultraviolet-C (254 nm) and induced stilbenes to inhibit Aspergillus carbonarius and Aspergillus tubingensis and control ochratoxin A production in grapes. In addition, the stilbene synthesis as a response to UV-C treatment and to infection of ochratoxigenic Aspergillus was compared. The initial microbial inactivation by a previously optimized UV-C illumination protocol for increasing trans-resveratrol content in grapes (50 W/m (2), 40 cm, 60 s) was similar on undamaged and damaged grapes, achieving 1.2 and 1.3 log conidia/100 g reductions, respectively. After 5 days of storage at 22 degrees C, UV-C treatment and the stilbenes induced by UV-C inhibited ochratoxigenic Aspergillus growth in undamaged grapes. UV-C elicited the biosynthesis of trans-resveratrol, while microbial infection and tissue damage triggered the biosynthesis of trans-piceid. trans-Resveratrol was not synthesized as a consequence of ochratoxigenic Aspergillus contamination. However, when trans-resveratrol was synthesized by UV-C, it contributed to inhibiting the development of ochratoxin A producing aspergilli. Furthermore, UV-C treatment also contributed to decrease ochratoxin A production by ochratoxigenic aspergilli. Therefore, UV-C is a promising emerging technology either for reducing the potential ochratoxigenic risk in grapes, which is of particular interest to the wine industry, and also for increasing trans-resveratrol content of grapes, which would provide an added value to the wine.     

Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods

The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).