甘薯茎尖脱毒及组培快繁技术

[目的]研究甘薯茎尖分生组织的分化培养基配方及快繁培养的影响因素。[方法]以甘薯茎尖作为外植体,总结出茎尖分化培养前的灭菌方法,筛选出适宜的分化培养基配方、快繁培养基配方以及影响快繁的各因素。[结果]75%的乙醇30 s+0.1%升汞10 min能取得较好的灭菌效果,降低污染率;适宜的茎尖分化培养基配方为:MS+0.5 mg/L 6-BA+0.2 mg/L NAA+0.25 mg/L GA3+10 mg/L病毒唑;快繁培养基配方为:Ms+0.1~0.2 mg/L NAA+2 mg/L泛酸钙;适宜的糖用量为30 g/L;培养条件为温度28℃、光照强度2 000lx、光照时间16 h/d时脱毒苗茎段生根较快,侧芽萌发后节间适中,有利于提高繁殖系数。[结论]为脱毒苗工厂化生产提供技术支持。     

套作红苕对烤烟生长及经济效益的影响

以南江3号烤烟为试材,研究当地优质红苕不同套作时间对烤烟生长及烤后烟叶质量和经济效益的影响。结果表明,套作红苕对烤烟上部叶的物理性状和主要化学成分具有一定影响;烤烟移栽后25天套红苕,比其它处理的单位面积产出率都高,纯收益为41 086.5元/hm2。实行烟苕套作,不仅增加复种指数,还能增加烟农收入。     

贵州甘薯地方品种的生长分析

以甘薯品种徐薯18为对照(CK),采用生长分析法,通过田间试验,对贵州6个甘薯地方品种的生长性能进行了分析。结果表明:品种"道真白皮苕"的块根和茎叶鲜重明显高于CK的;品种"道真白皮苕"、"紫云红心薯"的干物质积累量、LAI、RGR及NAR均明显高于CK的。因此在供试的6个甘薯地方品种中,道真白皮苕和紫云红心薯的物质生产性能较优。     

贵州黔中“山地醇甜香”烟叶发展现状及策略

从黔中＂山地醇甜香＂烟叶的质量与风格内涵、市场竞争力和生产效益等方面,总结了近年来黔中特色烟叶的生产现状,今后应从烟叶特色解读、特色品种选育、烟叶品质安全以及构建完善特色烟叶技术支撑体系等方面加强特色烟叶的开发。     

甜椒根系脱氢酶活性与施氮量关系初探

北方城市郊区,近年来甜椒栽培普遍采取定植后即连续大量施肥,以期以肥促秧,提早封垄,减轻病害。但不少地块植株却表现出茎节缩短、叶片黄绿相间且皱缩,茎尖坏死、落叶、落花、落果、产量下降。 本试验针对生产上施氮量过多的问题,探求甜椒根系脱氢酶活性与施肥、产量的关系,以期为生产上合理施肥提供理论依据。     

Chemical,sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor,bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, thecomposite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p<0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.     

气象条件对柑桔果实生长的影响

本文研究了红桔、锦橙和普通甜橙果实各生长阶段果径增长规律，建立了果实生长与气象因子的关系方程，揭示了柑桔果实生长规律及影响柑桔果实生长的气候问题。     

甘薯渣蕈菌发酵饲料的研究

采用固液结合，利用鸡腿菇（瑞10）对甘薯渣进行发酵。发酵10天，产物粗蛋白含量可达14.1%，比原料本身的粗蛋白含量提高了246.35，比所用培养基的粗蛋白含量提高58.4%。发酵产物的粗纤维含量由原料中的25.03%下降至14.2%，降解率为43.1%。且具有鸡腿菇特有的清香气味。     

不同施肥量对甜荞主要产量指标的影响

通过对定西地区甜荞不同施肥量下株高、分枝数、产量、降水利用效率等指标的综合比较认为,最佳的施肥量为:施纯N22.5kg/hm2、P2O530.46kg/hm2、K2O65.48kg/hm2,其对应株高73.4cm,分枝数4.4个,产量896.18kg/hm2,降水利用效率5.38kg/(hm2·mm)。     

Preliminary Determination of Flavonoids in Sweet Potato leaves and stems

通过对甘薯叶、茎中的总黄酮含量进行了提取，以芦丁为对照品，用紫外分光光度计对其含量进行了初步测定。结果表明甘薯叶中黄酮类化合物含量为9.37%, 嫩茎含量为3.07%。明显高于一般植物，为甘薯叶、茎的综合开发利用提供了一定的理论依据。