草地蝗虫在吸捕机吸捕条件下的特性

草地蝗虫活动的强弱受日照、空气温湿度、地表温度等环境因素的制约.在蝗虫活动较盛时,利用自行研制的草地蝗虫吸捕机吸捕蝗虫能收到一定的吸捕效果.研究了吸捕机的声、像以及气流干扰下对蝗虫跳跃高度、跳跃速度和跳跃方向等特性的影响.     

农村集体产权制度改革的后续管理探讨

众所周知,我国当前正在大力推进农村集体产权制度改革事业,力求农村集体经济组织成员 切身利益能够得到强有力的维护,并且在众多改革试点中成效非常明显,全面加强后续管理就成为今 后最突出的任务。为此,文章就在分析农村集体产权制度改革的侧重点基础上,从立足改革的目标、 目的、范围,明确后续管理工作的关键;强调组织成员身份与股权管理,体现后续管理的核心所在;全 面强化后续管理的保障措施,后续管理方案大力推进三个方面出发,针对后续管理方案加以论述。     

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.     

Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting

Preharvest sprouting (PHS) is one of the most serious defects that impacts rice production and grain quality. Knowledge about the effects of PHS on the eating and cooking quality (ECQ) of milled rice is limited. Here, we selected four japonica rice varieties to study the influences of PHS on grain quality. The results showed that PHS strongly led to poor grain appearance and the development of small starch granules whose surfaces were eroded. Analysis of starch fine structure revealed that PHS resulted in amylose (AM) degradation; in particular, PHS caused a decrease in the content of long AM chains. Moreover, PHS led to a decrease in the content of short amylopectin (AP) chains in the varieties Yandao 815 (YD815), Wuyugeng 27 (WY27) and Yangeng 13 (YG13), while the variety Sidao 785 (SD785) displayed the opposite trend. We propose that the main reasons for the decrease in starch crystallinity and the pasting profiles of the germinated rice were due to both the tendency of the AM content to decrease and the degree of this decrease in the content of the different AM chains along with changes in AP and other major components. All these changes caused by PHS led to a decrease in both ECQ and palatability of milled rice.     

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.     

中国河西走廊东灰山和西灰山作物遗存研究

河西走廊是古代中原文化和西域文化的交叉地带,也是古丝绸之路的重要通道。为了给研究东西方物质和文化交流在中国农业发展史上的作用提供实物证据,对甘肃民乐东灰山和西灰山现有材料采用遗址剖面土壤样本浮选、分拣、鉴定和理化分析方法,以现代作物种子为对照,确定遗址炭化作物籽粒的种类、性状差异及年纪。结果显示,东灰山遗址发现了炭化小麦、大麦、谷子(粟)、糜子(黍、稷)、黑麦、荞麦和燕麦籽粒,以及胡桃壳、枣核等;西灰山遗址发现了炭化小麦、谷子、糜子和大麦籽粒;两个遗址的作物种植结构基本一致。东灰山和西灰山发现的作物以小麦最为古老,距今在3 800~3 600年之间,西灰山小麦种植历史稍早于东灰山。在新石器晚期至青铜器时代,河西走廊的粮食生产已有比较合理的作物种类结构,包括小麦、大麦、谷子、糜子、黑麦、荞麦和燕麦等。炭化小麦籽粒较小,且大小不均匀,说明人工选育程度低。如对东灰山和西灰山作物和植物遗存开展系统性发掘,可能还会有更多新发现或新认知。     

水分优化对温室葡萄产量及土壤生物学特性的影响

为揭示滴灌不同水分调控下设施栽培葡萄产量与土壤学特性等相关指标的响应关系,在甘肃省永登县设施葡萄试验基地开展葡萄滴灌不同生育期水分调控田间灌溉试验,分析水分调控对设施栽培葡萄土壤积温、蔗糖酶和淀粉酶活性、有机碳(TOC)、微生物量碳(MBC)和微生物熵(qMB)等土壤学特性的影响,基于隶属函数综合分析明确影响葡萄产量及各项土壤生物学特性指标的最佳水分优化处理。结果表明:新梢期水分胁迫的土壤积温、土壤酶、TOC、MBC、qMB均显著(P <0. 05)高于对照;新梢期水分胁迫较对照可增产44. 6%;果实膨大期作为葡萄生长的关键阶段,此时水分胁迫对土壤淀粉酶影响不显著,但对其他土壤学特性指标具有一定的抑制作用,并且可减产9.7%;隶属函数综合分析表明,土壤生物学特性指标及产量综合隶属排名为:PS﹥FS﹥CS﹥CK﹥ES。     

不同耕作方式对辽西褐土物理性状及玉米根系分布的影响

通过连续3年大田试验,对旋耕、翻耕、深松3种耕作方式下的土壤物理性质、玉米根系分布和产量进行测定。结果表明,与翻耕和旋耕相比,深松显著增加了玉米田土壤耕层厚度和降低了犁底层厚度。在中下层土壤,深松还降低了土壤紧实度和容重,改善了土壤的孔隙状况,有利于玉米根系向下生长,使得中下层土壤的玉米根系不仅更丰富,而且占总根系量的比例也更高,最终提高了玉米产量。本研究表明,深松耕作有利于改善辽西褐土区土壤结构和促进玉米生长。     

火力楠人工林木材物理力学性质的研究

为掌握火力楠人工林木材的性质,为其木材利用提供科学指导,对火力楠人工林木材的主要物理力学性能指标进行了测定分析。结果表明,火力楠人工林木材的基本密度、气干密度以及全干密度平均分别为0.531、0.641 g·cm^-3和0.596 g·cm^-3,弦向、径向和体积气干干缩率平均分别为3.9%、2.7%和6.5%,对应的干缩系数平均分别为0.346%、0.239%和0.576%,差异干缩为1.444,属密度适中、干缩性小的一类木材;木材端面、弦面和径面硬度平均分别为5 989、4 847 N和4 829 N,抗弯强度、弹性模量、顺纹抗压以及冲击韧性平均分别为117.2 MPa（3级）,10.61 GPa（3级）、57.8 MPa（3级）和55 kJ·m^-2（2级）,综合强度达175 MPa,综合品质系数达3 295.7×10⁵ Pa,属高等级材。     

油棕叶梗重组方材制备工艺

以油棕叶梗为原材料、酚醛树脂为胶黏剂,采用正交试验方法研究重组方材密度、施胶量、热压时间和热压温度对油棕叶梗重组方材力学性能的影响。结果表明,密度对油棕叶梗重组方材性能的影响较大,密度和施胶量越大,重组方材力学性能越好;热压温度和热压时间对油棕叶梗重组方材性能的影响比较复杂。综合考虑确定油棕叶梗重组方材的较优制备工艺条件为:密度0.7 g/cm³,施胶量12%,热压温度180℃,热压时间40 min;较优工艺条件下油棕叶梗重组方材的弹性模量为7 185 MPa,静曲强度为68.7 MPa,顺纹抗压强度为35 MPa,内结合强度为0.21 MPa。密度为0.7 g/cm³的油棕叶梗重组方材的弹性模量、静曲强度、顺纹抗压强度高于了杉木的性能。