双季稻区再生制种技术初探

提出了双季稻区汕优６３、特优６３再生制种可行的花期安排及提高再生季异交结实率的有效措施．并讨论了再生季花期调控的有关问题．     

碘元素对提高水稻种子活性及发芽率的影响

为探索碘元素对水稻种子萌发的作用,设置8个浓度的碘溶液对常规早籼稻品种中早39进行引发处理。结果表明,低浓度的碘溶液(浓度为0.0001%~0.001%)能够显著提高水稻种子的活性、提早发芽时间、提高种子萌发的同步性和发芽率。本结果为后续研究碘元素对水稻种子引发的作用机理以及对植株生长及产量的影响奠定了基础。     

Intercropped wheat (Triticum aestivum L.) and bean (Vicia faba L.) as a whole-crop forage: effect of harvest time on forage yield and quality

Abstract Sole crops and intercrops of wheat (Triticum aestivum L.) and bean (Vicia faba L.), at three harvest dates, representing successive growth stages, were evaluated for biomass production of whole‐crop forage and quality characteristics of crude protein (CP), neutral‐detergent fibre (NDF), acid‐detergent fibre (ADF), water‐soluble carbohydrate (WSC) concentrations and ash content. These tests were carried out for two field experiments, respectively, drilled during the spring of 1997 and autumn of 1997 on Imperial College Farm, Wye, UK. Results indicated that optimum forage yield and quality were obtained from the second to third harvest dates for the spring‐drilled experiment and the second harvest for the autumn‐drilled experiment. Wheat and bean intercrops were higher in total forage dry matter (DM) yield than either wheat or bean grown as sole crops. Field bean intercropped with wheat led to increased forage quality (CP and NDF concentrations) compared with sole wheat, and higher WSC concentrations compared with sole bean. Intercrops also enhanced weed suppression compared with sole bean. It is suggested that winter wheat–bean intercrops may have considerable potential as a moderate‐yielding, relatively high‐quality, low‐input and environmentally benign forage crop with considerable potential with regard to yield and quality and warrant further study.     

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.     

Effect of domestic processing on the cooking time,nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.     

Logistic模型评价寒地果桑最佳采收期

[目的]评价牡丹江地区果桑最佳采收期.[方法]对牡丹江地区果桑果实发育情况进行观测,应用Logistic方程拟合果桑果实生长曲线.[结果]Logistic方程拟合优度(R2)为0.96295,拟合效果好,模型选择正确,预测结果较真.[结论]最佳采收期应不迟于果桑落花后第5.34周,牡丹江地区应在5月下旬进行采摘.     

春夏不同播期对玉米单倍体自然加倍率的影响

研究19个玉米单倍体在春、夏播不同播种期对自然加倍率(显花药率、结实株率)的影响。结果表明,不同播期和不同材料对玉米单倍体自然加倍率有明显差异,显花药率最高为52.6%,最低为8.4%,平均为23.3%;结实株率最高为11.2%,最低为0.5%,平均为2.8%。19个材料的单倍体结实率春播时期明显高于夏播时期,16个材料的显花药率表现为春播时期高于夏播时期,春播和夏播玉米单倍体平均显花药率分别为26.9%和19.7%,平均结实株率分别为3.5%和2.1%,表明春播时期更利于玉米单倍体的自然加倍。     

Changes in NMR Relaxation of Rice Grains,Kernel Quality and Physicochemical Properties in Response to a High Temperature after Flowering in Heat-Tolerant and Heat-Sensitive Rice Cultivars

Abstract

Rice productivity is related to the ability of plants to adapt to heat stress. The heat-tolerant cultivars ‘Nikomaru’ and ‘Chikushi 64’ and heat-sensitive cultivar ‘Hinohikari’ were grown at 30ºC and 25ºC for 49 days after flowering. At 30ºC, only a few white immature kernels were produced in ‘Nikomaru’ and ‘Chikushi 64’, but about 22% of grains had immature kernels in ‘Hinohikari’. The high temperature(30ºC) caused no significant changes in grain dry weight, water content, and the NMR T₁ value during the early ripening stage in ‘Nikomaru’ and ‘Chikushi 64’. It also did not affect grain development, especially with respect to the nucellar epidermis, in ‘Nikomaru’ and ‘Chikushi 64’, but caused clear cessation of development of the nucellar epidermis at 14 days after flowering in ‘Hinohikari’. In addition, high temperature decreased the amylose content and increased hardnessvs. adhesion ratio of cooked rice in both ‘Nikomaru’ and ‘Chikushi 64’ resulting a softer, less sticky texture, but not in ‘Hinohikari’. The maximum viscosity and breakdown values were increased, and final viscosity decreased at 30ºC in all three cultivars. These results suggested that starch in the endosperm of grains changed from a fluid state to a doughy state more slowly in ‘Nikomaru’ and ‘Chikushi 64’ than in ‘Hinohikari’, in which the water content and NMR relaxation time decreased, and transported assimilates accumulated slowly during grain development.     

甬优12抽穗动态调查及稻曲病预防适期研究

稻曲病已由次要病害上升为主要病害,对水稻生产危害严重,不但影响产量还降低其品质。稻曲病发生后(出现稻曲球)就很难防治,只能预防不能治疗。适时打药是高效预防稻曲病的关键。本研究结果表明,对籼粳杂交稻甬优12而言,在破口前10～13 d用专化杀菌剂预防1次、破口期再预防1次的处理防治效果最好,穗防效和病情指数防效分别为94.59%和98.33%;仅在破口前10 d或13 d喷1次药预防的处理,穗防效分别为86.95%和87.36%,病情指数防效分别为94.98%和95.99%。鉴于在实际生产中很难准确确定具体哪一天是破口前的第10 d或第13 d,本研究采用水稻生理学性状"叶枕平"(剑叶叶枕与倒数第2叶叶枕持平,或叶枕距为零)界定为最佳打药期,即稻田中1/3～1/2水稻植株处于叶枕平为第1次打药预防稻曲病的适期,第2次打药适期为破口前。     

Impact of different beer yeasts on wheat dough and bread quality parameters

In order to investigate the impact of different yeast strains from the species Saccharomyces cerevisiae on the dough and bread quality parameters, wheat flour was fermented using different beer yeasts. The results show that beer yeast strains could be included in the baking process since S. cerevisiae T-58 and S. cerevisiae s-23 provided adequate gas production and dough formation with superior structural properties like extensibility and stickiness to S. cerevisiae baker's yeast. The resulting breads show the highest specific volume with the highest slice area and the highest number of cells and the lowest hardness over time. The different yeasts had also an impact on the crust colour due to their abilities to ferment different sugars and on shelf life due to the production of a range of different metabolic by-products. According to this study it was possible to produce higher quality bread by using yeast coming from the brewing industry, instead of bread containing standard baker's yeast.