西瓜根系分泌酸性磷酸酶对有机肥营养的响应

有机肥营养对西瓜品质具有提升效果,但根系对有机肥中养分的吸收机制尚不完全清楚,尤其对磷素的利用机制。本研究关注西瓜根系分泌酸性磷酸酶活性对有机肥施用的响应。采用模拟西瓜根系分泌物的方法研究有机酸对有机肥中可溶性全磷和有效磷含量的影响;采用砂培的方法,研究有机肥中的磷替代化肥磷时西瓜根系分泌酸性磷酸酶活性的响应;采用田间试验研究有机肥替代化肥以及有机肥不同施用量对西瓜根际酸性磷酸酶活性、西瓜磷营养、产量和品质的影响。结果表明,有机肥中水浸提可溶性全磷含量为6.9 g?kg~(-1),可溶性无机磷含量为525.1 mg?kg~(-1),可溶性全磷中无机磷占7.6%,有机磷占92.4%,可溶性有机磷需经过水解后才能被根系吸收。有机肥中磷替代化肥磷时,西瓜根系和根际土壤酸性磷酸酶活性均显著提高,西瓜茎、叶中磷含量提高。施用三倍有机肥时西瓜根际土壤有效磷含量和西瓜产量提高。因此,有机肥中磷替代化肥磷时,西瓜通过提高根系分泌酸性磷酸酶的活性而提高利用有机磷的能力。     

若尔盖高寒沼泽湿地退化过程中土壤有机氮组分的演变特征

为明确湿地退化过程中土壤有机氮组分的变化及其生物有效性,采用实地采样调查、室内分析与数理统计法,研究若尔盖自然湿地保护区内相对原生沼泽(RPM)向轻度退化沼泽(LDM)、中度退化沼泽(MDM)、重度退化沼泽(HDM)退化过程中土壤有机氮组分的演变特征及与有效氮的耦合关系。结果表明,当沼泽发生中度、重度退化时,土壤全氮(TN)含量分别降低33.4%～77.8%、69.4%～93.7%(P0.05),碱解氮(AN)含量分别降低36.8%～80.2%、57.6%～82.2%(P0.05)。4类湿地土壤的酸解氨态氮、氨基酸态氮、未知态氮含量均按RPM、LDM、MDM、HDM的顺序降低。与RPM相比,HDM土壤酸解氨态氮与未知态氮含量分别降低66.3%～70.8%、62.2%～78.4%(P0.05),MDM和HDM土壤氨基酸态氮含量分别降低47.2%～68.6%、85.7%～86.7%(P0.05)。氨基糖态氮含量随着湿地退化先升高后降低。随着湿地退化程度的加剧,氨基糖态氮与酸解氨态氮占全氮的比例上升,而氨基酸态氮的比例下降。酸解氨态氮和未知态氮分别是影响RPM和HDM土壤碱解氮含量的主要有机氮组分,LDM与MDM土壤碱解氮含量却主要受有机氮组分中氨基酸态的控制。若尔盖湿地退化降低了土壤全氮及酸解组分氮含量,减弱了土壤氮"汇"功能,改变了有机氮组分对氮素有效性的贡献。     

长期施肥对水稻根系有机酸分泌和土壤有机碳组分的影响

本研究以江西省红壤研究所水稻土长期定位试验田(始于1981年)为对象,分析了不施肥(CK)、单施化肥(NPK)、有机无机配施(NPKM)3种施肥措施对水稻根系有机酸分泌速率及土壤有机碳组分的影响。结果表明:NPK和NPKM处理水稻根系分泌有机酸总量均显著高于CK处理(P0.05,下同),其中NPKM处理最高,提高了54.78%;相对于CK处理,NPK处理水稻根系酒石酸分泌速率显著增加,提高了82.63%,NPKM处理的草酸与苹果酸分泌速率显著增加,分别增加了69.93%、110.98%,而NPK和NPKM处理的柠檬酸分泌速率分别降低了36.57%与40.57%。与CK处理相比,NPKM处理土壤有机碳、颗粒有机碳、微生物生物量碳与可溶性有机碳均显著增加,而NPK处理却无显著变化;可溶性有机碳结构的进一步分析表明,NPKM处理促进了可溶性有机碳中类胡敏酸和类富里酸物质的累积,在可溶性有机碳中所占比例分别为31%、44%,NPK处理可溶性有机碳结构无明显变化;CK和NPK处理中可溶性有机碳的有机物来源主要是植物与微生物的混合源,而NPKM处理主要是微生物代谢所分泌的产物。     

不同品种梨汁中糖和有机酸含量测定及相关性分析

利用反相高效液相色谱法测定了不同品种梨汁中的糖和有机酸含量,并应用SAS统计软件对各种糖和有机酸含量之间的相关性进行了分析。结果表明,梨汁中的糖主要为果糖、葡萄糖和蔗糖,其中果糖和葡萄糖含量较高;不同品种梨汁中果糖、葡萄糖及总可溶性糖含量变异较小,相对稳定,果糖与葡萄糖、总可溶性糖之间表现出显著的相关性;有机酸有苹果酸、柠檬酸、琥珀酸、莽草酸、酒石酸、奎宁酸、乳酸和富马酸,以苹果酸含量最高;不同品种梨汁中各有机酸含量差别较大,其中琥珀酸与乳酸、富马酸,莽草酸与柠檬酸、奎宁酸的含量之间表现出极显著的相关性。     

增施不同有机物质对烤烟烟叶香气质量的影响

以河南省南阳市烤烟为试材,采用GC/MS联用分析技术,研究了常规措施(CK)下增施不同的有机物质对烤烟化学成分和主要中性香气成分含量的影响。结果表明:与常规施肥措施相比,增施豆制品处理烟叶中水溶性总糖、还原糖和钾含量提高幅度较大,芝麻制品处理增幅相对较小,且各处理之间其他成分差异不大;增施不同的有机物质均能增加烟叶中的中性挥发性香气物质总量,其中新植二烯、类胡萝卜素类降解产物、芳香族氨基酸代谢产物、美拉德反应产物、西柏烷类降解产物等各类致香物质含量在各个处理中均有不同程度的提高。表明增施有机物质在一定程度上改善了烟叶化学成分之间的协调性,提高了烟叶的香气质量;增施的有机物质种类不同,其效果也有所不同,其中以增施发酵后的豆浆的2个处理最好,其次是增施豆糁,增施芝麻和香油的2个处理效果稍差。     

地膜覆盖下土壤有机质的分解与积累

还田有机物在地膜覆盖下的分解略高于露地栽培,腐殖化系数为0.17～0.41,土壤有机质的年亩矿化量为92～164kg.有机无机肥配施,对土壤有机质的贡献高于不施肥、单施化肥和单施有机肥,尤其是未经分解的有机物,适量配施化肥,明显优于等氮量的腐熟有机肥.为此,要重新组合农业措施.以调整土壤有机质分解与积累之间的关系.     

施用膨润土对土壤含水量和有机质含量的影响

通过田间条件下砂滤管试验，研究了不同膨润土施用量及有机物料对砂土土壤含水量和有机质含量的影响。结果表明，施用膨润土和有机物料能显著地提高砂土土壤含水量和有机质含量，且二者存在明显的交互作用，差异达极显著水平，施用膨润土能明显增加土壤有机质的累积是，说明在施用同样有机物料的前提下，施用膨润土可有显著提高砂土土壤有机含量。     

Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits

In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morus nigra L. (black mulberry) and Morus rubra L. (red mulberry) fruits harvested from across Turkey were investigated. Fruit color, total phenolics (TP), total monomeric anthocyanin (TMA), titratable acidity (TA), and individual sugar and organic acid compositions were determined. Total antioxidant capacity (TAC) of fruits was assessed by both the trolox-equivalent antioxidant capacity (TEAC) and the ferric reducing antioxidant power (FRAP) assays. Black mulberry exhibited higher TP, TMA, TAC and TA when compared to red mulberry. The average TP contents of M. nigra and M. rubra were 2737 and 1603 μg gallic acid equivalent in g fresh weight basis (GAE/g fw), respectively. M. nigra had the richest amount of anthocyanin with an average of 571 μg cy-3-glu/g fw. Overall, TAC averaged 10.5 and 12.0 mmol TE/L by the TEAC and FRAP methods, respectively. We found that FRAP, TEAC, TP and TMA were significantly correlated (r = 0.64–0.99) with each other. Fructose (5.27 g/100 mL) and glucose (5.81 g/100 mL) were determined to be the major sugars in both mulberries. M. nigra displayed a higher TA (2.05 g/100 mL) than M. rubra (0.78 g/100 mL), with citric acid as the major acid.     

Effects of fruit bagging on coloring and related physiology,and qualities of red Chinese sand pears during fruit maturation

Red Chinese sand pears (Pyrus pyrifolia Nakai) are particular to China. In order to determine the effects of fruit bagging treatments (including bag types, bag removal patterns and dates) on fruit qualities and to understand the mechanism of coloring of red Chinese sand pears, two experiments were carried out. In the first experiment, fruit of ‘Meirensu’ were firstly covered by light-impermeable paper bags with different levels of light permeable liners during their early development stage, then, the whole bag were/not removed or only the outer layer of bags were removed 3, 2 or 1 weeks before harvest. Thus, the fruit were/not totally re-exposed or were under different levels of sunlight transmission (80.31% or 34.71%). Non-bagged fruit were used as the control. Bagging treatments significantly affected the concentration of anthocyanin and the visual qualities of pear fruit. Compared to control, fruit re-exposed totally for 2 or 3 weeks accumulated the largest amount of anthocyanin and fruit receiving 80.31% and 34.71% of sunlight for 1–3 weeks could synthesize a little anthocyanin, indicating that high light intensity is imperative for coloring in red Chinese sand pears. Bagging treatments did not affect contents of total soluble sugars, but decreased organic acids contents in fruit. In the second experiment, fruit of ‘Meirensu’ and ‘Yunhongli No. 1’ were covered with only one type of light-impermeable bag during the early development stage and totally re-exposed after the bag removal 15 days before harvest. Fruit were then collected at different intervals to trace the time-course of coloring, and related physiology and inner qualities. With increasing time after the bag removal, the concentration of chlorophyll, carotenoid, flavonoid and total phenols changed little, but the concentration of anthocyanin accumulated extremely fast within 10 days after the bag removal in both cultivars and thereafter kept constant. ‘Yunhongli No. 1’ had higher anthocyanin contents and lower hue angle than ‘Meirensu’, indicating a higher potential of anthocyanin synthesis. After the bag removal, the sucrose contents and PAL activities increased gradually and correlation analysis revealed that they were highly correlated with anthocyanin accumulation in two cultivars. This study suggests that anthocyanin biosynthesis in red Chinese sand pears is a highly light dependent process and modified by genotypes. Based on the current results, in order to obtain red Chinese sand pear fruit with attractive appearance and good inner qualities, fruit must be covered with light-impermeable bags at the early stage of fruit development and the bag should be removed totally at least 10 days before harvest.     

Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar

In this work, the contents of oil, sugar and organic acids of olive fruit samples (Domat, Memecik and Uslu) were determined by using HPLC at different maturation stages. Olive fruit samples presented a common organic acid profile, composed of four constituents: oxalic, citric, malic and succunic acids. Total organic acid content of Domat variety was found to be 4787.1 ± 4.53 mg/100 g in January. Memecik variety had the highest value at the beginning of the ripening period (6385.08 ± 4.90 mg/100 g). The amount of organic acid in Uslu variety reached up to the value of 10942.5 ± 30.41 mg/100 g. The results were evaluated statistically to determine relationship between the oil, sugar and organic acid content in three olive varieties during maturation. A positive correlation was found between the total sugar and organic acid (r = 0.54, p < 0.01) whereas a low positive correlation was observed between the contents of oil and total organic acids (r = 0.46, p < 0.05) in olive varieties.