Expression of the tobacco β-1,3-glucanase gene, PR-2d, following induction of SAR with Peronospora tabacina

Systemic acquired resistance (SAR) is induced following inoculation of Peronospora tabacina sporangia into the stems of Nicotiana tabacum plants highly susceptible to the pathogen. Previous results have shown that accumulation of acidic β-1,3-glucanases (PR-2's) following induction of SAR by P. tabacina may contribute to resistance to P. tabacina. We showed that up-regulation of the PR-2 gene, PR-2d, following stem inoculation with P. tabacina, is associated with SAR. Studies using plants transformed with GUS constructs containing the full length promoter from PR-2d or promoter deletions, provided evidence that a previously characterized regulatory element that is involved in response to salicylic acid (SA), may be involved in regulation of PR-2d following induction of SAR with P. tabacina. This work provides evidence that regulation of PR-2 genes during P. tabacina-induced SAR may be similar to regulation of these genes during infection of N-gene tobacco by TMV or following exogenous application of SA, and provides further support for the role of SA in regulation of genes during P. tabacina-induced SAR.     

云烟116烤烟品种配套烘烤工艺研究

本文以云烟116中部叶为研究对象,设置不同的烘烤工艺,探究烤烟烘烤过程中变黄与失水特征以及淀粉含量的变化,并对烤后烟的感官质量与经济性状进行了评价。结果表明,在常规烘烤工艺的基础上,变黄期38℃延长10 h工艺烤烟的失水协调性、变黄协调性以及失水与变黄协调性最好,该烘烤工艺可以提高云烟116烤烟品种的烘烤效果。     

烤烟生物复合肥的应用研究进展

烟草作为中国一种重要的经济作物,而施肥是烤烟栽培的关键技术。通过对近年来生物复合肥在烤烟生产上的应用研究进展的综述,指出了目前烤烟生物复合肥研究中存在的问题。     

SDS-CTAB法提取烟草病圃土壤微生物总DNA

采用SDS-CTAB法提取了烟草病圃土壤中微生物的总DNA,经过纯化后获得的DNA大小约为21 kb,OD260/OD280高于1.70;用细菌和真菌保守序列引物进行PCR扩增,琼脂糖凝胶电泳能检测到预期大小的扩增条带。     

几种除草剂对烟田杂草的防除效果

[目的]筛选出高效、低毒、无药害的烟田除草剂。[方法]采用小区试验研究目前烟草推荐使用的闲耕、金都尔、烟隆旺、烟舒4种芽前除草剂对烟田杂草的防除效果。[结果]异噁草松和仲丁灵为有效成分的烟隆旺除草剂对烟田杂草的防除效果较好,药效持续时间较长;金都尔和烟舒对单子叶杂草的防治效果好于对双子叶杂草;各参试除草剂对烟株生长影响不大,未产生明显药害。检测报告显示,各处理药剂在烟叶中未出现农药残留,但在土壤中均留下一定量相对应的农药残留物。[结论]试验结果为烟叶生产中合理使用除草剂提供了参考。     

以湿球控制为主烘烤对烤烟质量的影响

为研究密集烤房温湿度环境与烤后烟叶质量的关系,尤其是湿度对烟叶烘烤质量的影响,设计了同一湿球温度曲线下的不同干球温度烘烤处理。结果表明,在同一湿球温度曲线下,变黄前期干球温度高变黄快,变黄后期干球温度高的变黄慢;各处理随着干球温度的升高,外观质量、经济性状中部叶呈现先升高后降低的趋势,上部叶逐渐降低;高干球温度烤后烟叶化学成分协调性、评吸质量较差;建议中部叶烘烤各阶段干球温度控制在37~38、41~42、47~48、53~54℃,上部叶各阶段干球温度以36、38、46、52℃为宜。     

Studies on green gram (Phaseolus aureus) protein concentrate and flour

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.     

减害类烟草制品标准制定研究

随着减害烟草制品的进一步发展,世界卫生组织提议协商制定一个（非强制性的）有关减少危害的烟草制品的标准,以降低烟气对环境的影响及对人体健康的危害。该文阐述了人们对减害卷烟产品的认识,卷烟生产商开发减害卷烟产品遇到诸多难题,以及西方国家研究人员对减害烟草产品及其规则的制定进行研究的进展情况。     

变温烘焙技术对丹桂乌龙茶香气品质的影响

采用L_(16)(4~5)正交设计探讨变温烘焙技术对丹桂乌龙茶香气感官品质及香气成分的影响。结果表明,处理13(A_4B_1C_4D_2E_3)丹桂乌龙茶香气品质最佳,变温烘焙较佳参数为120℃、20 min,90℃、130 min,120℃、30 min。烘焙后,丹桂乌龙茶中的醇类、醛类、碳氢化合物、含氮化合物含量相对较高;共检出香气成分64种,主要为反-橙花叔醇、α-合金欢烯、苯乙醛、吲哚、苯乙醇、2-甲基丁酸-2-苯乙酯、苯乙腈、二氢芳樟醇、苯甲醇、芳樟醇、苯乙烯等,约占香气总量的90%。极差分析表明,香气品质影响因子的主次顺序为:烘焙Ⅲ阶段温度、Ⅲ阶段时间Ⅰ阶段温度、Ⅰ阶段时间Ⅱ阶段温度,即3个烘焙阶段的影响顺序为ⅢⅠⅡ,该研究结果为深入研究丹桂乌龙茶的烘焙技术提供了理论依据与参考。     

烟草黑胫病生物防治研究进展

从烟草黑胫病的诱抗剂、拮抗菌及植物源杀菌剂等方面综述了烟草黑胫病生物防治的研究进展,并展望了今后对烟草黑胫病的防治方法及其发展前景。