基于MODIS数据的2001—2016年内蒙古积雪分布及其变化趋势

积雪融水是干旱区重要的水资源之一,积雪分布变化的监测对区域雪冰资源的合理利用及灾害防治至关重要。基于内蒙古地区2001-2016年MOD10A2积雪数据对研究区进行分带提取,分析不同海拔高度积雪年内年际变化特征,结合气温和降水气象因素,分析其分布变化原因。研究表明:积雪面积、积雪覆盖率年内分布呈单峰形,10个海拔带的积雪期为9月到次年5月,峰值出现在冬季,积雪覆盖率增减的临界高度在952~1 114 m;不同高程带的积雪面积在春季、夏季、秋季整体上呈现出"增加-减少-增加-减少"的年际变化规律,冬季整体上表现出"减少-增加-减少"的变化规律;积雪面积受降水量和气温相互的影响,其中海拔高度可能起到间接作用。内蒙古地区春季、冬季积雪覆盖率均与冬季降水量呈显著正相关,各季节积雪覆盖率基本与温度呈负相关关系。     

Steam explosion of crop straws improves the characteristics of biochar as a soil amendment

Five crop straws(wheat, rice, maize, oil-rape, and cotton) were first steam-exploded for 2 min at 210°C, 2.5 MPa and then pyrolyzed at 500°C for 2 h. Steam explosion(SE) induced 47–95% and 5–16% reduction of hemicellulose and cellulose, respectively, in the crop straws. The biochars derived from SE-treated feedstocks had a lower specific surface area(SSA) and pore volume, compared to those from pristine feedstocks, with one exception that SE enhanced SSA of oil-rape straw biochar by approximately 16 times. After SE, biochars had significant higher anion exchange capacity(AEC)(6.88–11.44 cmol kg~(–1)) and point of zero net charges(PZNC)(pH 3.61–5.32) values. It can thus be speculated that these biochars may have higher potential for anions adsorption. In addition, oil-rape straw might be suitable to SE pretreatment for preparing biochar as a soil amendment and sorbent as well. Further work is required for testing its application in soil.     

高产优质玉米杂交种毕单10号的选育

毕单10号是毕节地区农科所于1993年用自选玉米自交系W260作母本、自选玉米自交系411作父本杂交组配而成的杂交玉米新品种, 2000年12月经毕节地区农作物品种审定委员会审定,2003年7月21日经贵州省农作物品种审定委员会审定。该品种高产稳产,品质好,抗逆性强,适应性广。1999～2002年示范推广25733.3hm2,增产玉米1676.21万kg,增值1609.16万元,社会经济效益极为显著。     

鸭蛋破损检测的试验研究

试验研究了损壳蛋和未损壳蛋的声学特性差异，数据分析采取模糊聚类的方法获得损壳蛋和未损壳蛋隶属函数式，计算两个模糊集的隶属度，按照最大隶属度原则就可准确区分损壳蛋。用此方法设计的鸭蛋破损检测系统，其好壳蛋检测准确率为85％，损壳蛋检测准确率为90％。     

中草药添加剂对生长肥育猪横纹肌肌纤维特性及肉质的影响

 选用20 kg左右的“杜长大”三元杂交猪80头,随机分成对照组、试验组,测定添加中草药添加剂对横纹肌肌纤维特性和肉质品质的影响。结果表明,试验组的大理石纹评分比对照组提高了23.33%（P＜0.01）、肌间脂肪的含量增加了52.77%（P＜0.01）、嫩度改善了13.53%（P＜0.05）;而失水率、贮存损失分别降低了5.03%（P＜0.05）和20.35%（P＜0.05）.试验猪的肌纤维直径比对照组降低了7.98%(P＜0.05)、而密度增加了4.70%(P＜0.05).结果提示,添加中草药添加剂对肉质的改善的作用与横纹肌肌纤维直径的减少、肌间脂肪含量的增加有关。     

天然抗氧化剂茶多酚在肉制品上的应用

茶多酚是一种新型的天然抗氧化剂,具有抗氧化能力强、使用安全、无副作用和防腐保鲜等优点。将茶多酚应用于肉制品,可以预防和减缓其腐败变质。目前茶多酚的应用虽然仍存在一些问题,但是它具有广阔的发展前景。     

Genetic variation in bitter pit and fruit calcium concentrations within a diverse apple germplasm collection

Summary Genetic variability in the apple [Malus] fruit disorder bitter pit and fruit calcium concentrations ([Ca]) was determined in 25 seedling families at each of two sites from 1999 to 2000 and again for one site, in 2001. Most trees were free of pit or had low pit incidence, which could be approximated by an over-dispersed binomial distribution. A genetic component to external and internal pit incidence was found across both sites and all years. This effect was irrespective of the use of several cropping factors, average fruit weight or fruit mineral concentrations as covariates in the analyses. Year and/or site always had substantial effects on pit incidence. Interactions of genetic effects with site or year were also detected with large differences in mean pit incidence between sites or years for some families but not others. No relationship was found between mean family pit incidence and mean family [Ca] or mean family harvest date. However fruit [Ca] and harvest date were usually important predictors of within-family variation in pit incidence. For any one seedling, family had the largest effect on bitter pit incidence followed by site and [Ca] and the smallest effect was that of harvest date. [Ca] showed a strong genetic component and estimated family means of [Ca] were consistent at different sites and years. These results suggest that susceptibility of apple genotypes to bitter pit in breeding programmes may be best assessed through screening across multiple sites and seasons. Fruit [Ca] might be useful as an indirect selection index for bitter pit within, but not among families.     

五香兔肉加工技术的研究

通过使用不同作料,不同加工方法,研究了兔肉的加工工艺。研究出独特的辅料、作料及加工工艺,生产出色、香、味俱佳的五香兔肉,其产品在市场上很受欢迎。     

五香兔肉加工工艺及配方优化研究

研究了五香兔肉的加工工艺与配方,通过正交试验确定了加工五香兔肉主要调味料的最佳添加量为:4％食盐,2％五香粉,0.04％肉类香精.在此基本配方的基础上,如再分别添加0.4％茴香、0.2％花椒、0.6％～0.8％辣椒或2％～4％白糖,可制作出不同风味的五香兔肉.