黑龙江省大豆辐射诱变育种研究与进展

近二十年来,黑龙江大豆诱变育种研究取得了丰硕成果。利用辐射诱变与杂交技术相结合、辐射诱变与化学诱变相结合、辐射干种子与活体植株相结合、航天搭载与杂交育种相结合的育种方法,选育推广了不同熟期、不同类型的高产、抗病、高蛋白、高脂肪大豆新品种22个,累计推广面积1425.4万hm2,7个新品种获得了国家、省部级科技进步奖。选育出一批具有高蛋白、高脂肪等优良性状的突变材料,为大豆品质育种研究奠定了坚实基础。同时,辐射诱变技术是大豆新品种选育和种质创新的有效途径之一。     

黑龙江省不同来源稻瘟病菌致病性分析

将从黑龙江‘龙粳17’、‘吉特639’和‘垦稻10’病田中分离的9、8、8个稻瘟病菌菌株喷雾接种到4套鉴别寄主上,结果表明,中国稻瘟病菌生理小种鉴别寄主将这3个来源的菌株分别划分成8、7和4个生理小种,日本清泽鉴别品种则将其分别划分成9、8和8个生理小种,以黑龙江本地水稻品种作为鉴别品种,则可将其分别划分成8、7和5个致病型,以24个水稻抗稻瘟病单基因系为鉴别品种,则将上述菌株分别划分为9、7和8个致病型。     

Anatomical and physiological evidence of white blush on baby carrot surfaces

This study characterizes dehydration and white blush processes, structural alterations and synthesis of phenolic compounds (lignin and suberin), in relation to development of white blush on baby carrot surfaces. Carrots were minimally processed as baby carrots and kept on polypropylene trays with or without polyvinyl chloride (PVC) film at 5 ± 2 °C, 90 ± 5% RH. During storage, baby carrots that were not wrapped with PVC film were rehydrated 1, 1.5, 15 and 17 h after minimal processing. Fresh-cut baby carrots were evaluated for white blush index, sensory analysis (visual scores), fresh matter loss, phenylalanine ammonia-lyase (PAL) activity and structural and histochemical changes. Increases in white blush index and subjective visual scores on the carrot surface occurred in the first hours, when the material was kept on trays without PVC film and after 3 and 6 d, when stored on trays covered with PVC film. Visual assessment of white blush resulted in a more accurate assessment than instrumental evaluation because it allowed the perception of minor differences between distinct white blush levels, especially at the tips. Hydrating baby carrot surfaces for 1 and 1.5 h after processing allowed partial absorption of water by tissues and the orange color was reestablished on the surface. Fifteen hours after processing, even after rehydration, the color did not return to the original orange standard. The rapid increase in PAL activity in the secondary phloem of baby carrots, compared to that of whole carrots, suggested a physiological response as a result of abrasion. Dehydration and structural alterations of the more superficial cell layers were the main causes of white blush in baby carrots that was not related to lignin accumulation, but rather to synthesis of non-structural phenolic compounds.     

Extending the shelf life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging

The effect of a soy protein-based edible coating with antioxidant activity, and conventional and superatmospheric modified atmosphere (MA) packaging, on the quality of fresh-cut ‘Telma’ eggplants, was evaluated during storage. In a first experiment, eggplant pieces were dipped in either a coating composed of soy protein isolate (SPI) and 0.5% cysteine (Cys), or water as an uncoated control. Samples were packed in trays under atmospheric conditions to reach a passive MA (MA-P) or two gas mixtures (MA-A: 15 kPa CO₂ + 5 kPa O₂; MA-B: 80 kPa O₂) and were stored at 5 °C. Atmospheric conditions were used as the control conditions (Control). The coated samples packed under MA-B and Control conditions resulted in the highest whiteness index (WI) values during storage, whereas MA-A did not improve the shelf-life of minimally processed eggplants and had the lowest WI values. The MA-B and atmospheric control conditions helped to maintain firmness, whereas the coating helped to maintain the weight loss under MA-A and MA-B. The maximum commercial shelf-life was reached on day 6 for the coated samples packed under atmospheric conditions. In a second experiment, the commercial shelf-life of fresh-cut eggplants was extended to 8 and 9 storage days by increasing the Cys content in the edible coating from 0.5 to 1% under MA-B and Control storage conditions, respectively.     

不同有机酸对加工番茄种子萌发的化感效应

采用发芽试验研究了前人从番茄内检测出的3种有机酸对加工番茄种子萌发及胚根生长的化感效应。结果表明:邻苯二甲酸、苯甲酸和肉桂酸均抑制了加工番茄不同品种种子的萌发,表现在萌发率、胚根长较对照均有所降低,差异达到显著或极显著,而且随有机酸浓度的增加,这种抑制程度也逐渐增强。通过3个加工番茄品种种子的萌芽率和胚根长度综合来看,3种有机酸对加工番茄品种新引98-1的抑制作用最强,其次是里格尔87-5和新番4号,这可能和种子本身的抗性有关。     

紫菜加工研究进展

紫菜营养丰富,是天然的保健食品。主要分析了紫菜产品的加工现状及加工过程中存在的问题,并对紫菜加工有所展望。     

中国春播大豆熟期组地理分布的研究

根据美国０００～Ⅹ熟期组标准品种与我国各地代表品种在南京的表现,以国际通用标准将我国大豆划分为相应的０００～Ⅸ熟期组,其中春豆归属０００～Ⅴ熟期组。并研究了我国春豆熟期组的地理分布概貌及相对于美国大豆熟期组地理分布的特点     

精准农业变量施肥技术要点及试验初报

2002年秋对黑龙江省友谊农场精准农业试验区进行土壤采样,测定土壤肥力指标,并据此确定2003年春播大豆的变量施肥处方。在大豆鼓粒初期(R5),利用GPS随机确定不同施肥组合的位置,并进行大豆生长情况调查,结果表明,大豆在本技术下可实现生育指标的均衡一致。     

正交试验法优选盐菟丝子的工艺研究

[目的 ]优选菟丝子盐炙的最佳工艺,为菟丝子的炮制加工提供参考。 [方法 ]以外观性状及金丝桃苷为综合评价指标,采用正交试验法考察菟丝子闷润时间、盐炙温度及盐水炒制时间3个因素,优选菟丝子盐炙的加工炮制工艺。 [结果 ]菟丝子盐炙的工艺为:取净菟丝子,用2%盐水拌匀,闷润0.5 h,置于130℃的炒药机中,炒制25 min,取出,晾凉,过筛即可。 [结论 ]优选的菟丝子盐炙工艺稳定可行,可为菟丝子盐炙的扩大生产提供参考。