浙南山区高山蔬菜生产优势及发展思路

从浙南高山蔬菜规模生产的起步、产业形成、产品质量提升、产业发展转型升级4个阶段介绍了其发展历程,又分析了蔬菜生产发展的优势;最后,提出了浙南高山蔬菜生产发展的思路,如制定高山蔬菜发展规划,培育蔬菜产业新兴业态;加快蔬菜生产设施升级,改善高山蔬菜的生长环境;加强产品质量安全监管,提高蔬菜品质和产品质量安全水平;延伸蔬菜产业链条,促进农村一二三产业融合发展。     

青海八里桥绿萝卜品种提纯复壮技术

为解决八里桥绿萝卜由于长期种植导致部分地区品种退化的问题,通过长期的生产实践,采用原种提纯复壮、良种生产、栽培管理等综合技术,实现了品种的提纯复壮,对维持青海八里桥绿萝卜品种的特殊品质具有重要意义。     

辣椒新品种博辣艳丽的选育

博辣艳丽是以XL2016-105为母本,以SJ07-24为父本选育而成的一代杂交辣椒新品种。表现中熟,第1花着生节位11～13节,果形长线形且顺直,果长28 cm左右、宽2.0 cm左右,单果质量32 g左右,青果深绿色,光泽度好,老熟果鲜红色;香辣味浓厚,皮薄肉脆,鲜食风味佳;干物质含量高,剁制和酱制加工性能好;坐果集中且连续挂果能力强,667m~2总产量达3959.8kg;商品性好,易栽培,抗病抗逆能力强,适应性广。适宜长江流域地区春夏季保护地或露地栽培;适合鲜椒供应基地或剁制酱制加工基地高产栽培。     

辣椒花药开放式培养及不同基因型对花药培养的影响

为了创新花药培养方法,并用于筛选出再生频率较高的辣椒品种,通过改进花蕾灭菌和花药接种方式,以及向NTH培养基中添加抑菌剂,建立了1种辣椒花药开放式培养的方法,具体内容为:对剥去3/4花萼的花蕾灭菌时更易杀死花蕾表面细菌和内生菌;徒手挤压花药降低了对花药的伤害,且花蕾接种速度为镊子夹取处理的2.18倍;添加25 mg/L的氨苄青霉素和25 mg/L的两性霉素B可使花药染菌率降低至1.42%;简化了培养环节,可用于大规模胚状体诱导和双单倍体植株的获得。同时,比较了23个辣椒品种的花药培养效果,筛选到了3个再生频率高的辣椒品种,分别为博辣红牛、H15和辣八螺丝王。     

张掖市塑料大棚春茬西瓜品种筛选试验

为获得张掖市塑料大棚春茬西瓜种植的最适品种,通过田间随机区组排列试验,对6个不同西瓜品种进行了比较试验。结果表明:在所有品种中,凯旋2012的光合速率与667m~2产量最高,分别为1.28μmol/(m~2·s)和6.91 t;不同品种产量的高低顺序为凯旋2012特大丰抗88天福2号西农8号丰抗八号(CK)好梦1号;各参试品种可溶性糖含量的大小顺序为丰抗八号(CK)西农8号凯旋2012特大丰抗88天福2号好梦1号;各参试品种番茄红素含量的大小顺序为丰抗八号(CK)凯旋2012特大丰抗88西农8号好梦1号天福2号。凯旋2012产量最高,可溶性糖和番茄红素含量较高,综合品质较好,适宜在河西走廊地区推广。     

三水雪梨瓜嫁接育苗技术

为了解决三水区雪梨瓜种植面积的不断扩大、复种指数不断提高,品质退化、产量降低、病虫害严重的现象越来越突出的问题,佛山市农业科学研究所申请并开展了"蔬菜嫁接栽培技术研究及示范推广"课题研究,从2013—2015年,摸索出了一套适合本地生产雪梨瓜嫁接苗的技术和方法,即通过选择砧木、选择播期、营养土配方、高效嫁接、苗期管理、成苗运输等措施,缓解了嫁接操作不规范、生产管理不统一、苗木质量差异大、产量品质不理想的难题,初步实现雪梨瓜嫁接苗的工厂化、规模化生产,为三水雪梨瓜种植业的可持续发展提供了有力保障。     

乡村振兴战略背景下江西省设施蔬菜发展问题与对策

为加快乡村振兴战略背景下江西省设施蔬菜产业发展,实现设施蔬菜增产增效,以江西省乐平、永丰、高安、崇仁、瑞金和樟树等6个农业大县(市)为例,分析了江西省设施蔬菜的发展现状和存在问题,并提出了科学把握发展方向、积极壮大投资主体等5个方面的对策建议,以期为当地设施蔬菜发展提供新的依据与参考。     

日光温室越冬茬番茄定植到缓苗期标准化管理技术

为了确保日光温室越冬番茄定植后幼苗的根、茎、叶健康发育,协调好营养生长与生殖生长的关系,促进植株的花芽分化,为番茄前期产量打下良好的基础,重点探索了番茄定植期到缓苗期的管理措施。通过借鉴山东思远农业设施蔬菜标准化管理模式,结合芮城实际情况,尤其是定植期正值高温酷暑季节,总结出栽前温室高温闷棚、土壤消毒、穴盘蘸根及栽后各阶段标准化环境管理、标准化栽培管理、标准化肥水管理和标准化植保管理等行之有效的配套技术,取得了良好的经济效益和社会效益。随着标准化技术的应用示范,推广面积已达205 hm^2,带动全县1 690 hm^2设施蔬菜朝标准化方向发展。     

A rapid extensigraph protocol for measuring dough viscoelasticity and mixing requirement

The extensigraph is particularly useful in characterizing dough viscoelastic properties; however, testing throughput for standard method is low due to the prerequisite for farinograph water absorption, long dough resting and milling to prepare large amounts of flour. Therefore, a rapid extensigraph method was developed that reduced sample size (165 g wheat) for milling and more than tripled throughput. Wheat is milled in Quadrumat Junior mill with a modified sieving system. The resulting flour (100 g) was mixed with a pin mixer at constant water absorption to allow the evaluation of wheat genotypes at the absorption level they are expected to perform. Dough was subsequently stretched by an extensigraph after 15 min of floor time and 30 min resting. Strong correlations for extensigram R_max (r > 0.93), extensibility (r > 0.64) and area (r > 0.88) were found for the proposed method compared to the standard method. Mixing parameters (time and energy) obtained during dough preparation provided further information about dough strength and mixing requirement. By significantly reducing sample size requirement and increasing testing throughput, this rapid extensigraph method can be widely adopted in milling and baking industry and meets the need for a fast evaluation of dough strength in breeding trials.     

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.