不同茶树品种原料对青砖茶品质的影响

探究不同茶树品种原料对青砖茶品质的影响.采用13个不同茶类适制性品种的原料制成青砖茶,采用感官审评评价茶叶感官品质,通过化学分析和GC-MS法比较分析主要品质成分及香气成分含量.结果表明,不同茶树品种原料制成的青砖茶主要品质成分差异显著,迎霜、乌龙2号和4号品种原料加工的青砖茶水浸出含量、茶多酚、儿茶素、氨基酸和可溶性...     

柑橘黄龙病菌浓度对琼中绿橙果实品质的影响

为了定量衡量黄龙病菌量对琼中绿橙果实品质的影响,本实验以采自海南琼中橘园中感染了柑橘黄龙病的琼中绿橙为实验材料,用实时荧光定量PCR相对定量的方法测定果实中柑橘黄龙病菌的浓度,同时对果实品质的8个外在指标（果实纵经、横径、果形指数、单果重、果皮率、残渣率、种子数量、种子重量）和5个内在指标（果汁率、可食率、可溶性固形物含量、可滴定酸含量、固酸比）进行测定,研究黄龙病菌浓度对琼中绿橙果实品质的影响。结果表明：随着琼中绿橙果实中柑橘黄龙病菌浓度的增大,果实外观品质变化明显的指标包括果实纵经、果形指数、单果重（p<0.05）,其中果实纵经呈现明显下降趋势,从64.97mm下降到57.44mm,相对较少11.59%;果形指数呈现明显上升趋势,从0.83上升到0.94,相对增多13.25%;单果重呈现下降趋势,从166.35g下降到109.66g,相对较少34.08%;果实横径、果皮率、残渣率、种子数量、种子重量等指标变化不明显。随着琼中绿橙果实中柑橘黄龙病菌浓度的增大,果实内在品质变化明显的指标为可溶性固形物含量,可溶性固形物含量呈现明显下降趋势（P<0.05）,从9.65%下降到8.19%,相对减少15.13%;果汁率、可食率、可滴定酸含量和TSS/TA没有明显变化。结论：在黄龙病菌浓度增加的情况下,琼中绿橙在果实外观、内在品质等多个指标呈现下降趋势。研究结果为定量评价黄龙病对柑橘果实的影响提供参考。     

Agriculture Green Development: a model for China and the world

Realizing sustainable development has become a global priority. This holds, in particular, for agriculture. Recently, the United Nations launched the Sustainable Development Goals (SDGs), and the Nineteenth National People’s Congress has delivered a national strategy for sustainable development in China—realizing green development. The overall objective of Agriculture Green Development (AGD) is to coordinate “green” with “development” to realize the transformation of current agriculture with high resource consumption and high environmental costs into a green agriculture and countryside with high productivity, high resource use efficiency and low environmental impact. This is a formidable task, requiring joint efforts of government, farmers, industry, educators and researchers. The innovative concept for AGD will focus on reconstructing the whole crop-animal production and food production-consumption system, with the emphasis on high thresholds for environmental standards and food quality as well as enhanced human well-being. This paper addresses the significance, challenges, framework, pathways and potential solutions for realizing AGD in China, and highlights the potential changes that will lead to a more sustainable agriculture in the future. Proposals include interdisciplinary innovations, whole food chain improvement and regional solutions. The implementation of AGD in China will provide important implications for the countries in developmental transition, and contribute to global sustainable development.     

大湘西地区绿茶风味轮及其滋味类型判别模型构建

以湖南大湘西地区39份绿茶样本为材料,进行感官审评,绘制风味轮,并以主要滋味成分含量为基础建立滋味类型贝叶斯(Bayes)判别模型,旨在了解大湘西地区绿茶品质情况,并为提升大湘西地区绿茶品质提供参考。结果表明:大湘西地区绿茶品质优良,汤色以浅绿色居多;香气类型包括嫩香、嫩栗香、栗香和清香;滋味特征类型有鲜、爽、厚;在此基础上,构建了大湘西地区鲜爽型、醇浓型和其它型绿茶的判别函数,具有较好的准确性,可用于对大湘西地区绿茶滋味类型的预测。     

高邮市稻鸭共作方式下优质稻米产量及效益分析

稻鸭共作将稻、鸭构成一个互相依赖生长的复合型生态农业体系,是一种以生产优质稻米为主,生产食品肉鸭为辅的绿色高效综合种养技术模式。选取7户典型的进行稻鸭共作生产方式的农户对其成本效益进行分析,主要结果如下:进行稻鸭共作生产方式的农户其前期投入成本虽然较高,但其产生的效益也较高,远高于常规种植农户;生产面积较小的农户平均667 m^2效益略高于生产面积较大的农户。     

绿肥翻压后减肥和基施控释肥对烟叶产质量和土壤肥力的影响

为研究绿肥（豌豆）翻压后合理施用肥料问题,采用田间小区试验,在翻压绿肥的基础上通过减少基肥用量和控释肥代替部分基肥,研究其对烟叶产量、产值和土壤肥力的影响。结果表明,绿肥翻压可以提高低有机质土壤（有机质含量<10 g/kg）的有机质含量,对其他土壤化学性质无显著影响;绿肥翻压后将基肥减少15%和30%对烟叶产量、产值无显著影响,对烟叶化学成分无明显影响。在减少15%基肥后,将剩余基肥的50%以控释肥代替,可以显著提高烟叶产量和产值,提高烟叶钾含量和钾/氯比,改善烟叶品质。     

绿色农产品管理模式探析——以南京IC卡管理模式为例

以绿色农产品管理模式中比较典型的南京IC卡管理模式为分析对象,介绍了南京IC卡管理模式的基本流程,深入剖析了该管理模式的成功经验、存在问题和今后发展方向,为我国绿色农产品管理模式提供借鉴.     

大鲵蛙病毒感染大鲵的动态病理损伤及病原的组织分布

本研究旨在观察大鲵在大鲵蛙病毒(Chinese giant salamander ranavirus,CGSRV)感染过程中组织的动态病理损伤,同时定量检测CGSRV在组织中的动态分布。对大鲵腹腔注射1.0×106.5 TCID50/m L的CGSRV进行人工感染,在感染的0d,3d,5d,7d,9d,13d,16d随机采集3尾,取肝、肾、脾、肺、肠、皮肤、肌肉、脑、心脏和胃等组织,石蜡切片和HE染色对CGSRV感染大鲵的病理损伤过程进行观察,采用SYBR Green q PCR技术对病毒在组织中的动态分布进行定量研究。组织病理结果表明,CGSRV感染导致大鲵多组织器官损伤,其中肝、脾、肾和皮肤肌肉病变严重,为损伤靶器官,且在一些损伤的细胞内见嗜碱性或嗜酸性包涵体。感染后3d肝细胞与肾小管上皮细胞变性,肾间以及肝小叶中央静脉周围淋巴细胞和嗜酸性粒细胞浸润;感染后5~7d实质性器官变性、坏死,炎症加重,胃肠道呈卡他性炎。感染后9d表皮细胞坏死、脱落,肌纤维变性、坏死。感染后13~16d肝出现广泛变性、坏死与炎症,脾淋巴细胞数量显著减少,肾小球渗出性-坏死性炎,皮肤肌肉呈出血性坏死性炎和实质性心肌炎。SYBR Green qPCR结果显示,整个感染进程中各组织CGSRV含量呈上升趋势,不同组织中病毒量为2.36×103~1.84×109 copy/mg组织,其中肺、肠、肝、脾、肾和皮肤肌肉含量高,表明CGSRV具有广泛的组织分布特征,但肝、脾、肾、皮肤肌肉为其复制和损伤的靶器官,且病毒分布量与病理损伤程度呈正相关。     

Water use of spring wheat to raise water productivity

In semi-arid environments with a shortage of water resources and a risk of overexplotation of water supplies, spring wheat (Triticum aestivum L.) is a crop that can reduce water use and increase water productivity, because it takes advantage of spring rainfall and is harvested before the evaporative demands of summer. We carried out an experiment in 2003 at “Las Tiesas” farm, located between Barrax and Albacete (Central Spain), to improve accuracy in the estimation of wheat evapotranspiration (ETc) by using a weighing lysimeter. The measured seasonal ETc averages (5.63 mm day⁻¹) measured in the lysimeter was 417 mm compared to the calculated ETc values (5.31 mm day⁻¹) calculated with the standard FAO methodology of 393 mm. The evapotranspiration crop coefficient (Kc) derived from lysimetric measurements was Kc-mid: 1.20 and Kc-end: 0.15. The daily lysimeter Kc values were fit to the evolution linearly related to the green cover fraction (fc), which follows the crop development pattern. Seasonal soil evaporation was estimated as 135 mm and the basal crop coefficient approach was calculated in this study, Kcb which separates crop transpiration from soil evaporation (evaporation coefficient, Ke) was calculated and related to the green cover fraction (fc) and the Normalized Difference Vegetation Index (NDVI) obtained by field radiometry in case of wheat. The results obtained by this research will permit the reduction of water use and improvement of water productivity for wheat, which is of vital importance in areas of limited water resources.     

Volatile Flavor Components and the Body Weights of Rats in the Green Tea Added Miner Ingredients

In order to change for the good flavor in green tea of middle or low grade,roast naked barley （miner ingredient） was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb （MH,miner ingredient）.This study was performed to investigate the effect of drinking extracts of naked barley-MH-green tea （A group） and adlay-Angelica gigas Nakai-green tea （B group） on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights （36.40％）.Reduction rate of body weights on the B group （10.10％） was much lower than A group （36.40％）.Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and3-ionone having floral note.