湖南高品质棉研究进展与发展对策

根据国家将长江中下游棉区定位为50￣60支纱生产基地的区划要求,分析国内外及湖南棉区高品质棉的研究现状及发展前景,并针对限制湖南高品质棉发展的“瓶颈”因素提出了加强纺织技术改造,是当务之急,创造与引进优异新种质新材料、遗传品质改良工程,优异纤维品质的基因工程是根本途径,加速新品种选育是重中之重。     

转基因小麦1Dx5基因沉默的遗传表达和品质效应分析

为了明确通过RNA干扰技术（RNAi）获得的转基因小麦品系“Glu1Dx5RNAi”中1Dx5基因的遗传规律,以“Glu1Dx5RNAi”为供体亲本,以弱筋品种扬麦18和扬麦13为轮回亲本进行回交, 采用半籽粒SDSPAGE法检测亲本、F₁、F₂和BC₁F₁籽粒的高分子量谷蛋白亚基（HMWGS）组成。结果表明,1Dx5基因的沉默效应在杂交后代中表现为显性遗传,在F₂和BC₁F₁世代1Dx5亚基不表达的种子数与1Dx5亚基表达的种子数的比例分别符合13∶3和3∶1的分离比例,说明转小RNA基因导致1Dx5基因沉默是单基因显性遗传。对转基因小麦“Glu1Dx5RNAi”及其受体品种Bobwhite进行品质测试表明,Glu1Dx5RNAi蛋白质含量（13.28%）比转化受体Bobwhite（12.83%）高0.45个百分点,硬度指数、微量SDS沉降值比受体品种分别降低3.13和3.7 mL。1Dx5基因沉默对弱筋小麦育种可能会有一定的利用价值。     

Temperature affects color and quality characteristics of ‘Pink’ wax apple fruit discs

Red color plays a very important role when wax apple fruits are purchased. Temperature is one of the key factors among those influencing red color development. We evaluated the effects of temperature on color formation and other quality characteristics of ‘Pink’ wax apple fruit discs by using constant, slow-increase, fast-increase, transient shifting to high temperature, shifting to high temperature for different length of time and different day/night temperature regimes. The results show temperature has pronounced effects on quality attributes of wax apple fruit discs. Anthocyanin and total soluble solid (TSS) were greatest in the 20 °C treated discs under constant temperatures. In the slow-increase and fast-increase treatments, quality attributes in disc were better in treatments with a final temperature of 25 °C than of 30 °C. The concentration of soluble sugars (SS), starch, total phenolic compounds (TPC), free amino acids (FAA) and soluble protein (SP) all decreased with increasing temperature. Transient shifting to high temperature of 30 °C for 1-day had no effect on pigmentation but treatment periods from 3- to 5-days had a substantial adverse effect. At 30 °C for 5-days, exposed discs had the lightest weight and shortest diameter as well. Both SS and TPC decreased in the 3- and 5-day treatments. When temperature was shifted from 20 to 30 °C for 2 to 11 days, the widest and heaviest discs were found in the 5-day treatment. Anthocyanin and TSS concentration decreased following increased length of exposure to high temperature. Pigmentation of discs exposed to high temperature treatment was worse than in uncultured controls. Both protein and FAA concentrations decreased after culture. Among the 5 different day/night temperature combinations, discs under 25/20 °C had the highest anthocyanin and TSS concentrations, while those under 30/15 °C had the worst.     

小麦品种(品系)SRC值与冷冻面团品质关系的研究

为研究和探讨小麦品种(品系)SRC值与冷冻面团品质的内在关系及其预测效果,本试验选用陕西关中地区16个小麦品种(品系)为材料,在对各小麦品种面粉溶剂保持能力(Solvent Retention Capacity,SRC)和冷冻面团品质检测的基础上,系统分析了SRC值与冷冻面团品质的关系。结果表明:小麦水SRC值与冷冻面团面包比容的关系密切,冷冻5 d间面包比容的变化主要受到乳酸SRC值的影响,各SRC值对冷冻5~10 d间的面包比容变化均有影响。SRC值对冷冻面团品质的预测效果较好。     

粳稻米蒸煮食味品质与其他品质性状的典型相关分析

为探明粳稻米蒸煮食味品质性状与其他品质性状间的相互关系,选用2种穗型水稻,以其穗部位置不同的稻谷粒为试验材料,测定粳稻米蒸煮食味品质与其他品质性状进行典型相关分析。结果表明,粳稻米的蒸煮食味品质与粒形特征、垩白性状、碾磨品质、营养品质和淀粉RVA谱特征值显著相关。典型相关分析表明,蒸煮食味品质与淀粉RVA谱特征值和碾米品质相关性最高,与垩白性状相关度较高,与营养品质和粒形性状相关性相对较低。淀粉RVA谱特征因子主要通过峰黏度、冷胶黏度和热浆黏度对食味值、直链淀粉含量和胶稠度的作用来影响蒸煮食味品质优劣。碾磨因子则主要通过整精米率对直链淀粉含量的作用来影响蒸煮食味品质。垩白因子中主要通过透明度和垩白度的作用影响蒸煮食味品质。营养因子主要通过脂肪酸含量、清蛋白含量和谷蛋白含量对食味值、直链淀粉含量和糊化温度的作用而影响蒸煮食味品质好坏。粒形因子主要通过粒宽、粒长和长宽比对食味值和胶稠度的作用来影响蒸煮食味品质。淀粉RVA谱特征值可以作为评价粳米蒸煮食味品质优劣的首选指标。     

盖膜层数及酿热物厚度对烤烟苗床微气象特征的影响

不同盖膜层数及下垫不同厚度酿热物，改变了烤烟苗床的温度、湿度及光照度分布规律，形成了各不的微气象特征，进而影响烟苗的生长发育，根据贵州的试验结果表明：盖3层膜和单层膜下垫12 观厚酿热物苗床的微气象特征对烟苗生长有利，达到培育壮苗的目的.     

不同产地西洋参主要活性成分检测与品质评价

为了了解不同产地西洋参的质量,应用高效液相色谱(HPLC)法、电感耦合等离子体质谱(ICP-MS)法和分光光度法对不同产地西洋参有效成分进行测定和分析。结果表明,总皂苷、还原糖、总糖、氨基酸以及微量元素含量在不同产地西洋参中存在不同程度的差异。总皂苷含量从低到高的顺序依次为吉林抚松、山东文登、陕西留坝和加拿大多伦多样品,分别为3.12%、3.26%、3.44%和5.19%;留坝样品还原糖含量最高,为6.18%;多伦多样品总糖含量最高,为35.30%。各地西洋参样品微量元素存在差异,多伦多的铝、镁和钼含量最高,留坝的钙、钼、钾和硒含量较高,文登的钴、钾、锰、钠、铁、硒、锌、铝和镍含量较高。所有检测样品的重金属和有害元素含量均在国家对中药材的限定标准之内。     

Studies on Tomato Seedling Quality Indices Under Simulated Shipping and Storage Conditions

Indices of the tomato seedling quality maintenance level after production before field planting were studied through simulated experiments, small--scale operation, indoor analyses and measurements, and field observation. The results showed that under simulated shipping and storage conditions, seedling quality change following different durations (days) of shipping and storage was correlated significantly or even very significantly with certain physiological and morphological indices. With various measured indices following different periods of shipping and storage treatment subjected to multinomial successive regressive correlation analysis, the principal factors influencing seedling quality maintenance level are identified to be chlorophyll content→dry short weight→ leaf freshness index in order of their importance. Significance analysis with multinomial fitted equation indicated that correlations between any one of above three factors and the growth index after field planting reached very significant difference level.     

涌泉根灌对山地红枣产量与品质的影响

为探讨涌泉根灌灌水方式对红枣产量和品质的影响,采用8 a生枣树,设涌泉根灌、滴灌、管灌3种方式和每株灌水20、80、160 L 3个灌水定额,测定了红枣的产量、可溶性糖、可溶性固形物及维生素C质量分数等品质指标。结果表明,涌泉根灌和滴灌在不影响红枣可溶性固形物、可溶性糖和含水率的情况下,灌水定额每株80 L较20 L、160 L提高红枣维生素C质量分数。灌水定额每株80 L时,涌泉根灌和滴灌较管灌显著提高红枣可溶性糖质量分数,但对其他品质指标无显著影响。灌水定额相同时,与管灌相比,涌泉根灌与滴灌显著提高红枣产量。在涌泉根灌和滴灌条件下,随灌水定额增加,初期产量增大,从每株80 L到160 L产量有降低趋势。表明涌泉根灌在不影响红枣品质的前提下,与滴灌的增产效果相近,是一种可行的灌水新技术。     

硫素对冬小麦籽粒蛋白质积累的影响

在0～20 cm土层有效硫含量为5.84 mg/kg地块上施硫,显著提高冬小麦根系和旗叶硝酸还原酶活性,增加旗叶总游离氨基酸和可溶性蛋白质含量,利于旗叶蛋白质的合成;施硫亦提高旗叶内肽酶和羧肽酶活性,加速旗叶蛋白质的降解.施硫67.5 kg/hm2促进籽粒谷蛋白积累,显著提高籽粒蛋白质含量,改善加工品质,增加籽粒和蛋白质产量,但对醇溶