Root zone temperature alters storage root formation and growth of sweetpotato

Large mounds amended with plant residues are a common cultivation method for sweetpotato (Ipomoea batatas) in the western parts of the Papua New Guinea highlands, with a suggested benefit of elevated root zone temperature (RZT) from decomposition. This study aimed to evaluate whether RZT affects the formation and growth of sweetpotato storage roots. Experiments evaluated the effects of a constant elevated RZT on the Beauregard cultivar and of a short‐term increase in RZT on the Beauregard and Northern Star cultivars. Plants were grown in 18‐L pots divided into a control compartment (constant RZT at 20°C) and a treated compartment (RZT at 30, 40 or 50°C). Constant elevated RZT was maintained until harvest, while short‐term increase in RZT occurred in weeks 2 and 3 only. Constant elevated RZT did not affect the total number of storage roots, but RZT of 30°C and above reduced the dry‐biomass of storage roots. The short‐term increase in RZT did not alter the total number or dry‐biomass of storage roots in Beauregard, while both of these attributes were reduced at RZT of 40°C or above in Northern Star. Elevated RZT inhibited dry‐biomass accumulation of storage root, with a more pronounced impact at constant elevated RZT. These results demonstrate that any benefits of the mound culture on sweetpotato yield production do not arise through the influence of temperature elevation.     

不同品种桃果冷链物流特性差异性研究

为了探讨不同品种桃果冷链物流特性的差异化问题,从而为其贮运技术的优化提供参考依据,分别以采自山东省蒙阴县岱崮镇的‘仓方早生’、‘春美’、‘中油4号’和‘锦香’黄桃果实为试材,对不同品种桃果实在长途(山东蒙阴至新加坡)冷链物流期间的预冷特性、蓄冷特性、货架期及其品质的变化情况进行了观察,并对其果心温度在冷链物流期间的变化情况进行了全程跟踪检测。结果表明:在整个冷链物流期间,‘中油4号’和‘春美’的果心温度一直低于其余2个品种,说明其均有较好的预冷和蓄冷性能;在山东冷库温度设为0℃、预冷40 h的条件下,不同品种桃果果心温度方能降低至2.5~3.0℃,说明产区桃果贮运企业的冷库制冷能力还有待提高,或需配置专门的预冷设备和优化预冷技术;货架期第2天(到达目的地后),4个品种桃果果肉组织的硬度均在2 kg·cm-2以上;其中‘仓方早生’和‘锦香’果实中可溶性固形物的含量略高于10%,其余品种的均为8%~9%,说明产地采收果实的品质有待提高;不同品种对冷害的敏感性存在一定的差异性。文中综合分析认为:‘中油4号’的贮运品质较好,其预冷和蓄冷性能均佳,其果实外观和肉质均好,且汁液多,味较甜;而其他品种桃果运至目的地后均发生了不同程度的冷害现象。据此,文末提出了采取终端冷链措施以避免冷害发生的建议。     

相变材料在绿色储粮中的应用探讨

相变材料能够储存或释放显热,在熔化或凝固过程中虽然温度不变但吸收的潜热却相当大。根据相变材料可以吸收环境热能并在需要时向环境发出热能的特征,研究相变材料在粮食仓储中的应用,减小外界环境对粮仓温度的影响,达到恒温绿色生态储粮的目的。     

UV-C处理对甘薯贮藏品质的影响

以海南桥头产区的“高系14”甘薯为材料,分别进行10、20、30 min的UV-C照射处理,统计甘薯贮藏60 d内的腐烂率、失重率和发芽率,并同时记录5种生理指标的变化,以探讨UV-C处理对甘薯贮藏品质的影响。结果表明：UV-C处理显著降低了甘薯贮藏期间的腐烂率,但同时促进了发芽,而对失重率无显著影响。生理指标方面,30 min的UV-C照射提高了可溶性蛋白的积累,减少可溶性固形物的损耗,并促进了POD、SOD和CAT的总体酶活性。综合来说,UV-C处理若要应用于甘薯贮藏保鲜,还需辅助使用其他的抑芽手段。     

大型组合式机械通风玉米穗储粮仓的设计

本研究针对大农户玉米穗储藏的实际情况，研制了大型组合式机械通风玉米穗储粮仓，并对其进行了装粮试验。结果表明：该型储粮仓机械性能稳定，结构组装方便，降水、防霉、防鼠效果显著，可有效降低粮食产后损失，保证粮食品质。 [关键词] 粮仓|玉米穗|机械通风     

不同处理对可可种子萌发以及幼苗生长的影响

可可是世界三大饮料作物之一，可可种子为顽拗性种子，含水量低于某一相对高的临界含水量时，其种子就会丧失活力。为探讨可可种子的贮藏方法，研究分析了果实处理方法、温度、时间对可可种子发芽及幼苗生长的影响。结果表明：可可种子经过4℃处理后便丧失了发芽力，室温25℃条件下果壳不破开，放置30 d后可可种子仍有近50%的发芽率；清洗可可种子果肉后短时间放置，可以提升种子的发芽势，并且能促进幼苗前期生长。     

高校图书馆保存本的改革

高校图书馆保存本必须改革。文章指出保存本存在的问题以及改革的必要性、措施和意义,改革的有效措施是变保存本为特色馆藏。     

解除休眠水曲柳种子的再干燥贮藏

以解除休眠的水曲柳种子为材料,研究种子再干燥脱水贮藏的可行性。结果表明:已解除休眠的种子在室温条件下进行再干燥是可行的,干燥处理后种子的萌发率和平均发芽时间没有明显变化;但在5℃条件下再干燥是不可行的,干燥后种子萌发率、发芽指数显著下降,平均发芽时间明显延长。已解除休眠的种子在室温条件下再干燥处理后贮藏16个月内种子的萌发率没有显著变化,但随着贮藏时间的延长种子发芽指数显著下降,平均发芽时间显著延长。已解除休眠水曲柳种子再干燥贮藏后使用KT、GA3和乙烯利处理对种子的萌发都没有明显的促进作用。     

Strawberry Production in Central Europe

Abstract

This paper focuses on the cropping systems in central European countries such as Belgium, The Netherlands, UK, Ireland, Germany, Switzerland and the northern part of France and Italy. During the last decade there has been a consistent increase in programmed “out-of-season” strawberry production in several central European countries. This is being achieved in part, by using cultivars with different cropping seasons, but mainly by sequential planting of cold-stored plants and by growing strawberries in greenhouses and plastic tunnels. These methods have made it possible to extend the strawberry production for 11 months, from the end of February until mid January in central European countries with moderate climates.     

Shelf-Life of Spanish Mackerel (Scomberomorus commerson) from Northern Australian Waters

Abstract

The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 ± 9.8 hours and in headed and gutted fish for 19.6 ± 16.3 hours. Spanish mackerel retained good sensory quality for up to 14 days. The bacterial load reached 105 cfu/g by 18 days. K values were low for most of the storage time, < 40%. Histamine levels did not develop more than 10 mg/kg during storage. The pH of Spanish mackerel did not change much even though bacterial levels become high.