来安县耕地质量等级特征研究

本研究结合来安县测土配方施肥土壤测试数据、新建高标准农田耕地质量等级数据、来安县第三次全国国土调查数据和来安县土壤图对来安县2022年耕地质量等级进行评价。利用县域耕地资源管理信息系统平台,建立来安县耕地质量评价数据库,完成2022年来安县耕地质量等级评价。结果显示2022年来安县耕地质量等级分布在1-9等,2022年耕地质量等级为4.375等,比2021年来安县耕地质量等级提升0.028等。2022年来安县耕地质量等级主要分布在3-6等,占来安县耕地面积的80.86%,其中5等地占23.10%,其次为3等地占比20.97%,6等地占比19.08%,4等地占比17.71%。     

不同叶面肥对柑橘果实品质及产量的影响

探明不同种类叶面肥对柑橘果实品质及产量的影响,为柑橘提质增效提供理论依据。以柑橘品种“宫川”为试材,设置喷施清水（CK）、磷酸二氢钾（T1）、奇茵（T2）及欧甘（T3）4个处理,比较分析各处理对柑橘果实品质及产量的影响。结果表明,不同水溶肥对果实的单果重、纵径、横径及净重差异不显著。喷施叶面肥后,T1、T2、T3的可溶性固形物含量和可滴定酸含量比CK有所增加,但差异不显著。T2的可溶性固形物含量和可滴定酸含量最高,分别为9.39%、0.75%,显著高于CK,可溶性固形物含量比CK提高了14.93%,可滴定酸含量比CK提高了19.05%。T2、T3、T1处理的单株挂果数分别比CK高31.59%、16.28%、4.46%;T2、T3、T1处理的每公顷产量分别比CK高12.96%、6.57%、3.00%。结论：喷施叶面肥能提高柑橘果实品质和产量,T2的综合效果更好。     

不同烤烟品种烟叶质量对比分析研究

采用田间随机区组试验设计方法结合数学统计分析方法,研究“云烟97”、“云烟121”、“秦烟96”、“NC71”4个烤烟品种烟叶产质量。结果表明：云烟121烟株农艺性状、烟叶外观质量、烟叶化学成分含量最好;4个烤烟品种各等级烟叶总氮含量偏低,总糖、还原糖含量均偏高,烟碱、氯、钾均在优质烟叶适宜范围。     

酵素叶面肥对碧螺春品质与矿质元素含量的影响

本试验探讨3种酵素叶面肥对碧螺春茶叶品质与矿质元素含量的影响。结果表明,春季喷施酵素叶面肥有助于提升碧螺春茶叶品质,以提升效果最明显的叶面肥为例,与喷施清水处理相比,喷施叶面肥后碧螺春鲜叶水浸出物含量、游离氨基酸总量和茶多酚含量分别提升13.70%、12.29%和12.84%;碧螺春茶叶上述指标分别提升11.24%、12.74%和11.61%。此外,喷施酵素叶面肥有降低碧螺春茶叶酚氨比的趋势。与喷施清水处理相比,喷施酵素叶面肥最高可降低茶叶酚氨比0.97%。另外,喷施酵素叶面肥能够降低碧螺春鲜叶重金属元素含量,提升有益人体的铁、锌和硒元素含量。主成分分析结果表明,喷施第3种酵素叶面肥的碧螺春鲜叶综合得分最高,建议推广第3种酵素叶面肥,达到茶园逐步替代化肥的目的。     

不同药剂对水稻细菌性条斑病的防治效果评价

为有效控制水稻细菌性条斑病病害,科学合理选用防治正安县地区水稻菌性条斑病的杀菌剂,本研究以当地主要栽培水稻品种“宜香优2115”为试验材料,测定了60%唑醚·代森联、6%春雷霉素、20%吡唑醚菌酯、40%稻瘟灵对水稻菌性条斑病防治效果及生长发育和产量的影响。结果表明:不同药剂防治下水稻细菌性条斑病病情指数和防治效果间存在差异性显著(p＜0.05),20%吡唑醚菌酯对水稻细菌性条斑病的病情指数最低和防治效果最优;较喷施清水对照处理相比,60%唑醚·代森联、6%春雷霉素、20%吡唑醚菌酯和40%稻瘟灵施用时水稻叶面积指数和干物质积累量增幅分别为10.29%、13.48%、15.17%、12.92%和15.15%、16.77%、18.92%、17.31%;20%吡唑醚菌酯施用时的水稻穗粒数和产量最高,分别为61.76穗/粒和627.75kg/亩。本研究可为遵义市正安县地区水稻生产中细菌性条斑病的防治提供理论依据和数据支撑     

巨胚杂交稻的农艺及产量性状

以2个巨胚不育系及其相应的2个非巨胚不育系,3个巨胚恢复系、2个非巨胚恢复系为材料,配制一套共20个半双列杂交组合,研究巨胚(ge)基因对杂交稻的若干生物学特性的影响。结果表明:ge基因对杂交稻主要农艺性状和部分产量性状没有显著影响,但ge基因使杂交稻的千粒重、容重、理论产量和实际产量下降,且只有在纯合时才有显著表达。含杂合geGE基因也使其上述性状有所下降,但幅度明显小于gege纯合基因。     

4种黄酒基本营养成分的检测与比较

摘要:目的：为了开发灵芝黄酒,并提高南阳黄酒的知名度,本文测定了绍兴黄酒、南阳黄酒、和两种灵芝黄酒中基本营养元素的含量,并对其含量进行了比较。方法：用氨基酸自动分析仪对四种黄酒中的17种氨基酸进行了全面的定量分析;利用荧光法对四种黄酒中的维生素B1、维生素B2进行了定量分析;采用2,4-二硝基苯肼法检测不同黄酒中的维生素C的含量。结论：四种黄酒在基本营养成分含量上各有所长。     

Influence of temperature on the growth of bermudagrass selections from the Appalachian region

Abstract

The hilly terrain of the Appalachian region creates an environment in which large differences in soil temperature occur over a very short distance on the landscape. The ability of a grass to display adequate growth over a range of temperatures would greatly enhance its adaptability and use as a forage or for soil conservation. A growth chamber experiment was conducted to evaluate the influence of temperature on the growth of six bermudagrass [Cynodon dactylon (L.) Pers.] selections from the Appalachian region. Midland, a cold tolerant bermudagrass, was included in the study for comparison purposes. The grasses were grown under a 14 hour day length with three day/night temperature regimes: 18°C/13°C, 27°C/21°C, and 35^OC/29°C. Two of the selections had significantly higher dry matter production than Midland over the range of temperatures.

This effect was especially pronounced at 35°C where the top growth of Quicksand common and Selection 13 exceeded that of Midland by 206% and 158%, respectively. The higher yielding selections were comparable to the other bermudagrasses when mineral concentrations, neutral detergent fiber, acid detergent fiber and acid detergent lignin levels were considered. Both Quicksand common and Selection 13 seem to have the potential to be particularily useful on south facing slopes where elevated soil temperatures are encountered.     

氨基酸添加方式和营养液杀菌方式对生菜产量与品质的影响

研究了生菜水培过程中,用混合氨基酸替代20％硝态氮时,不同的氨基酸添加方式和营养液的杀菌方式对生菜产量和品质的影响。试验于生菜采收前12 d开始进行,试验设置4个处理:A．替代氨基酸1次全部加入;B．每3 d添加氨基酸替代总量的1／4,共添加4次;C．氨基酸分次添加(添加方式同B处理),每次添加前营养液通臭氧0．5 h杀菌; D．氨基酸分次添加(添加方式同B处理),每次添加前把营养液加热到60-70℃保持10 min进行杀菌,然后迅速把营养液温度降低到常温。结果表明,在不杀菌的情况下,1次添加的产量和品质优于分次添加,但在降低硝酸盐含量方面,分次添加优于1次添加;在分次添加的情况下,杀菌与不杀菌相比,杀菌可以明显提高生菜的产量和品质,加热杀菌对生菜产量和品质的影响优于臭氧杀菌,臭氧杀菌处理的生菜根系活力、叶绿素等指标高于加热杀菌,但2种杀菌方式之间差异不大。     

Bread-Making Quality Indices in Triticum aestivum Progenies. Implications in Breeding for Better Bread Wheat

Bread-making quality indices (dough strength and dough mixing stability) in relation to flour protein content, glutenin/gliadin ratio, and high-molecular-weight (HMW) subunits of glutenin have been investigated in Triticum aestivum progenies during a three year agronomic trial. Dough strength (W) proved to be a fairly stable characteristic, slightly but positively correlated with flour protein content. High could be associated with a high glutenin/gliadin ratio as well as with the presence of specific HMW. subunits of glutenin, while high protein content tended to favour a balanced dough tenacity-extensibility ratio (P/L = 0.4—0.6). Satisfactory values of dough-mixing stability were frequently observed in association with good expression of W showing that the two quality traits may coexist without much difficulty in the same genotype. From the plant breeding standpoint the data suggest feasible to obtain high dough strength by concentrating in a genotype the HMW subunits of glutenin known to have a beneficial effect on W. However, very high W may present unfavourable P/L ratios. This possibility is enhanced when the flour has a low protein content which often occurs in high yielding genotypes.