大豆菌核病鉴定方法研究进展

大豆菌核病在全球范围内均有发生,由于病原菌寄主范围较广,难于防治,对大豆产量和品质产生严重影响。对于大豆菌核病抗性种质资源的鉴定是抗性机理研究、基因定位及抗病育种工作的重要基础,文章对大豆菌核病资源鉴定中涉及的接种体(菌丝、孢子和菌核)的培养、植株不同部位的接种鉴定、草酸鉴定、茎中可溶性色素水平测定及田间鉴定方法进行了系统的总结和分析,并针对接种体的选择、环境条件对发病的影响及田间与温室鉴定结果不一致等问题展开讨论,为大豆菌核病抗性资源的筛选,菌核病发病机理及抗性基因的定位研究奠定基础。     

辽宁省番茄叶霉病菌生理小种分化研究

１９９２ ～１９９６ 年,从辽宁省不同生态地区共采集番茄叶霉病菌标样６７ 份,采用国际通用的鉴别寄主进行生理小种鉴定,结果表明,该省番茄叶霉病菌以生理小种１．２ ．３ 为主,是当前生产上流行的优势小种,而１ ．２ ．３ ．４ 为稀有小种。     

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

We have evaluated four commercially available mold starters (SP-01, NY, M1, and “for kome miso”) for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7–24.1%) than the fermented bean pastes (8.2–12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.     

An inhibitor of polyamine biosynthesis — Difluoromethylornithine — and the polyamine spermidine for the control of gray mold(Botrytis Cinerea)

Difluoromethylornithine (DFMO) — an inhibitor of polyamine biosynthesis, and the polyamine spermidine (Spd) reduced gray mold of tomato, pepper, eggplant, bean andSenecio sp. leaves, and of rose petals by 37–88% when applied at 0.1–1.0 mM each. Higher doses did not result in better control. The disease was also reduced significantly on tomato fruits by 1.0 inM DFMO and by 0.1–1.0 mM Spd, and on cucumber fruits by 0.1–1.0 mM of both compounds, but not on grape berries. The combination of 0.2 mM DFMO with 1.0 mM Spd controlled gray mold ofSenecio sp. and tomato leaves additively better than either treatment alone, whereas this effect was not observed in leaves of lettuce and pepper. Ethylene production was reduced significantly by Spd applied to leaves of tomato and pepper, but not by DFMO. Linear growth and germination of the fungus were affected by lower concentrations of DFMO (ED50 0.12–0.97 and 1.4, respectively) as compared with Spd. Spermidine and DFMO controlled white mold(Sclerotinia sclerotiorum) as effectively as did the fungicide benomyl. Contribution from the Agricultural Research Organization. No. 3195-E, 1991 series.     

Isolation of <Emphasis Type="Italic">Penicillium hirsutum</Emphasis> from spoiled,packaged asparagus spears in Japan

During storage studies on asparagus spears packed in plastic film and held at 15°C, a Penicillium fungus was associated with subsequent spoilage. On the basis of colony characteristics, the isolate was identified as Penicillium hirsutum Diercks. This report is the first of Penicillium hirsutum causing spoilage of asparagus spears in Japan. Inoculation tests showed that among all the Penicillium species tested in this study only the identified fungus was able to infect asparagus spears.     

百菌清制剂防霉效果的初步研究

以杨木、马尾松为试材，百菌清制剂Ｆ１及Ｆ２防治青霉、黑曲霉霉菌的效果进行了室内试验研究。结果表明百菌清制剂Ｆ２防治杨木、马尾松试块的青霉、黑曲霉的效果与五氯酚钠相当，甚至较ＮａＰＣＰ好。     

A comparison of the response of different citrus fruit cultivars to storage temperature

A comparison was made of the response to storage temperatures (0–17°C) of grapefruit ‘Shamouti’ and ‘Valencia’ oranges, and lemon fruit. There was no chilling injury (CI) and the incidence of rot was relatively low at 12°C or higher for all cultivars. At low storage temperatures, however, pitting and subsequent rot development in grapefruit and in ‘Shamouti’ and ‘Valencia’ oranges were highest at 6°C, while in lemon the incidence of these disorders rose with the decrease in storage temperature, and was highest at 2°C. Grapefruit and ‘Shamouti’ oranges exhibited the highest susceptibility to CI, lemon showed an intermediate susceptibility, and ‘Valencia’ orange a very low one. In grapefruit, severe peel pittings that developed in cold storage were covered by mold rots during cold storage and shelf-life, but in ‘Valencia’ and particularly in ‘Shamouti’ oranges the incidence of decay during cold storage was low. During shelf-life, a pronounced CI-induced increase in the incidence of mold rots was evident. This breakdown during shelf-life may be associated with microscopic peel injuries which are formed during cold storage and covered by mold rots during shelf-life. Increased susceptibility of the cultivar to CI could be correlated with an increase in ethanol content at low temperatures.     

预防橡胶木蓝变和霉变的研究

橡胶木极易受到蓝变菌和霉菌的侵害，须进行预防性保护处理。目前我国使用五氯酚钠(NaPCP)控制和防止蓝变和霉变的产生，但自从发现氯代酚类化合物中含有致癌的二恶英类化合物后，此类化合物就逐步被世界大多数发达国家和一些发展中国家禁止使用了。自20世纪80年代开始，环保型防变色剂预防木材蓝变和霉变的研究和开发在国际上开展的十分广泛。本文研究了不同浓度的Antiblu防变色剂预防橡胶木和Parachem、硼类防腐剂加压处理的橡胶木锯材的防变色效果。选取了橡胶木新鲜锯材650根，分为13组，每组50根。其中1组(o组)不用硼防腐剂进行防腐加压处理，也不进行防变色处理，作为试验对照组。4组(a、b、c、d组)不用硼防腐剂进行防腐加压处理，只用防变色剂浸沾处理。另4组(e、f、g、h组)先用硼酸，硼砂防腐剂进行防腐加压处理，再用防变色剂浸沾处理。其余4组(i、j、k、l组)先用Paraehem橡胶木防腐剂进行防腐加压处理，再用防变色剂浸沾处理。其中，a、e、i3组用相对体积质量1．0％的Antiblu 20EC浸沾处理；b、f、g3组用相对体积质量1．5％的Antiblu 20EC浸沾处理；c、g、k3组用相对体积质量2．0％Antiblu 20EC浸沾处理；d、h、l3组用相对体积质量1．5％的Antiblu 20EC 0．125％ Antiborer 10EC浸沾处理。结果表明：无论是未经防腐处理的橡胶木，还是硼类防腐剂处理的橡胶木，用防变色剂进行处理，可有效地防止窑干前橡胶木的蓝变和发霉，有效解决橡胶木的蓝变和发霉问题，保护期可达4周以上。     

橡胶木防霉防蓝变药剂的现场试验

现场试验的结果表明，F1/F2混剂处理的橡胶木圆盘、单板的防霉及防蓝变效果较F2及五氯酚钠要好。F1/F2及五氯酚钠各制剂处理的板材基本上无霉菌感染及蓝变。在真空加压试验中，0.02?可保持橡胶木板材在气干过程中12天基本不霉变及蓝变，但对白霉的防治效果较差；0.0094?与0.018?混合剂可保持像胶木板材气干时15天不长霉或蓝变，增加F1/F2的浓度可能会在气干时保持更长的时间。     

浅谈室内山墙窗口圈梁构造柱防结露措施

本文论述了室内山墙、窗口、圈梁、构造拄、结露的产生原因及预防措施。