2007年度国家自然科学基金农学学科面上、青年和地区项目受理与资助情况分析

对国家自然科学基金委员会生命科学部农学学科2007年受理和资助的面上、青年和地区基金项目进行了统计分析，并结合2003年以来的项目信息，分析了农学学科受理和资助项目的学科分布、研究性质、申请人背景、单位性质等特点和变化趋势，对受理项目评审过程中存在的问题进行了分析，以期使本学科的项目申请人了解学科的申请和资助情况。     

氮肥利用率测定规范化探讨

氮肥利用率是一个评价施氮产量效益和环境效应的重要指标,这个指标的计算和测定存在计算结果偏低和结果变异大的问题,希望通过研究提出规范、科学、合理的氮肥利用率测定方法。采用长期氮肥检测定位试验结果,分析空白对照和施肥处理小麦产量的逐年变化特征,应用常规差减法计算氮肥利用率,研究其年际间变化特点,提出测定氮肥利用率的规范的探讨。氮肥利用率测定规范：第一,空白对照吸收氮素达到相对稳定;第二,施肥处理作物吸收氮素量相对稳定;第三,必须采用稳定期内若干年的平均值。通过规范化的测定和计算,能够计算出比较合理的氮肥利用率参数,在施肥量120～180 kg N·hm^-2范围内的氮肥利用率为69.2%～76.2%。建议氮肥利用率的测定遵循一定的测定规范,通过制定测定规范,测定出正确合理的氮肥利用率参数具有可比性,便于应用于科研和生产。     

Challenges and prospects for consumer acceptance of cultured meat

Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-speciifc expectations, and including wider contextu...     

黍稷种质资源繁殖更新技术

黍稷种质资源繁殖更新是一项长期性、系统性的基础研究工作,为了使繁殖更新技术更加规范化,从黍稷种质资源多样性组成、不同类型黍稷种质资源的繁殖特性、黍稷的繁殖生物学基础及其繁殖特性、黍稷繁种的主要技术标准和技术工作程序等方面,系统阐述了黍稷种质资源繁殖更新技术的规范化操作,为今后黍稷种质资源的繁殖更新提供参考依据。     

Suitability of nectarine cultivars for minimal processing: The role of genotype,harvest season and maturity at harvest on quality and sensory attributes

Six cling-stone melting nectarine cultivars (‘Big Top’, ‘Luciana’, ‘Honey Royale’, ‘Nectareine’, ‘Big Nectared’ and ‘Nectalady’) were cut and dipped into an aqueous solution of 2% ascorbic acid, 1% citric acid and 1% calcium chloride before being stored in amorphous polyethylene terephthalate trays. Their suitability to be processed as fresh-cut product was then investigated on the basis of their initial quality, browning potential and sensory attributes as well as the changes in these parameters after processing. At harvest, two maturity stages were selected for each cultivar based on their index of absorbance difference. Nonetheless, no significant effect of maturity stage at harvest was observed for most of the physico-chemical and/or sensory parameters during storage. On the contrary, differences among cultivars were emphasized when comparing ethanol and acetaldehyde production, polyphenol oxidase (PPO) activity, volatiles production, sensory profile, and consumer acceptance. ‘Honey Royale’ and ‘Nectalady’ wedges showed higher volatiles production, whereas ‘Big Nectared’ and ‘Luciana’ had a slightly lower browning index (BI). In the sensory evaluation, ‘Nectareine’ had the highest acceptability scores, whereas ‘Big Nectared’ had the lowest. The significant correlations between volatiles, sensory attributes and degree of liking observed in this study underline the importance of aroma in fresh-cut products.     

欧洲地区选择性虾拖网渔具的研究进展

为减少副渔获物的兼捕,提高拖网渔具选择性,栅型兼捕减少装置已在底拖网渔业中得到广泛应用。兼捕减少装置水动力变化影响着鱼类接触后的行为反应,从而决定着装置的分隔效率和选择性效果。实验通过动水槽模型探究3种不同规格的栅栏 (Grid-0.3栅、Grid -0.4栅、Grid -0.5栅)分别在倾角30°、45°和60°,3种状态下对网囊网目张开程度、空间形态和阻力的影响效果。结果发现,① 无栅栏网囊的网目平均张开角度22°±5°。设置Grid-0.4栅和Grid-0.5栅网囊的网目平均张开角度较无栅栏网囊分别增大了3.3%和18.8%;而设置Grid-0.3栅网囊的网目平均张开角度减少了9.2%。②Grid-0.4栅对网囊形态影响程度最小,贴合网囊流线型;Grid-0.3栅和Grid-0.5栅使网囊发生扭曲形变。③设置Grid-0.3栅的网囊,不同倾角下的阻力差异较小,与无栅栏网囊的阻力相近。以不同倾角设置Grid-0.4栅和Grid-0.5栅的网囊,平均网囊阻力分别比无栅栏网囊的阻力高12.7%和24.4%。除Grid-0.3-A-30°栅外,有模拟渔获物条件下,网囊阻力均随栅栏倾角和规格的增大而增加。本研究对我国底拖网选择性研究和对保护近底层渔业资源具有重要意义。

     

《江苏省高速公路工程工程量清单计价规范》解读

计量管理是高速公路建设管理的一项重要工作。介绍《规范》的编写背景和《规范》的编制过程,总结《规范》的特点,对《规范》的内容进行详细解读。推广和应用本《规范》,是江苏省首次以地方标准的形式推行高速公路工程造价管理改革的一项重大举措,必然会对江苏省高速公路建设市场工程造价机制的形成、规范工程造价计价行为和维护建设市场秩序发挥重大作用。     

建筑设计总说明应注意的问题

建筑设计总说明是施工图设计的组成部分,是重要的技术文件之一。本文着重说明了如何使其标准化、规范化是保证工程质量的重要组成部分,也是从事建筑设计人员应重视的问题。     

Aggressiveness ofAlternaria brassicicola to Broccoli

The aggressiveness of 27 isolates ofAlternaria brassicicola to broccoli plants was investigated in a growth chamber environment. Of the 27 isolates 14 were collected from leaves of broccoli plants which had lesions only on leaves, and 13 were collected from plants on which lesions were restricted to stems and/or flowers. There was no significant difference between aggressiveness of isolates collected from leaves and those collected from stems/flowers. However, isolates originating from leaves were more aggressive on leaves than those collected from stems/flowers. No clear evidence could be found to support the hypothesis that there is tissue specification among isolates collected from different plant parts. Generally, disease index was highest on the leaf blade and lowest on the stem.     

Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage

1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties.

2. Five formulations were developed: control (CON) containing 100% chicken meat and 4 levels of chicken meat replacement with spent laying hen meat: 25% (T25), 50% (T50), 75% (T75) and 100% (T100).

3. Appearance, texture, succulence, flavour and overall consumer acceptance were analysed. Parameters such as moisture, ash, fat and protein content, pH, cooking loss and colour parameters (lightness (L*), redness (a*), yellowness (b*)) were analysed, as well as the texture properties (hardness, elasticity, cohesiveness and chewiness).

4. Statistical analysis did not reveal significant (P > 0.05) differences in chemical composition and colour parameters among formulations. On the other hand, CON treatment showed the lowest (P < 0.05) cooking loss (20.45%) that increased as spent laying hen meat increased in the formulation (24.92% vs. 27.65% vs. 28.12% vs. 33.05%, for T25, T50, T75 and T100 batches, respectively).

5. Regarding textural parameters, T75 and T100 formulations presented higher (P < 0.05) hardness and chewiness compared to the other ones.

6. Concerning to sensorial characteristics, the T100 formulation presented the lowest average scores (P < 0.05) for all attributes studied. However, the other batches (T25, T50 and T75) did not show significant differences for appearance, texture, succulence, flavour and overall acceptability attributes compared with the CON formulation.

7. The results indicated that the substitution of up to 75% of chicken meat by spent laying hen meat did not decrease the sensory acceptance of the sausages by consumers, demonstrating that this level of substitution in sausages allows better use of spent laying hen meat.