不同育苗方式对烤烟红花大金元生长和质量的影响

对营养袋苗、无基质假植漂浮苗、一段式漂浮苗进行了田间对比试验。结果表明,栽后前40d,营养袋苗长势、叶片数、叶面积、株高、茎围等农艺性状均好于其他2种育苗方式,但抗病性较弱。3种育苗方式下的烟株长势差异相当明显,一段式漂浮苗稍好于无基质假植漂浮苗,移栽45 d后,3种烟苗农艺性状差异逐渐缩小;营养袋苗的大田生育期比无基质假植漂浮苗和一段式漂浮苗缩短10d,主要经济性状表现是营养袋苗﹥一段式漂浮苗﹥无基质假植漂浮苗。仅从烤烟长势和经济效益考虑,营养袋育苗好于其他2种育苗方式,无基质假植漂浮育苗最差。     

烤烟高茎壮苗深栽结合一次性施肥对烟叶质量和效益的影响

研究了烤烟高茎壮苗深栽结合一次性施肥技术对烟草生长及产质量的影响。结果表明,与常规栽培相比,深移栽烤烟的根重、主根根长、须根数量、根系分布范围、烟叶产量、产值分别增加了20%、37.2%、25%、66.2%、18.6%、17.1%,呈极显著差异。上部叶片全氮、烟碱含量分别降低了29%、9.2%;应用高茎壮苗7叶节深栽结合一次性施肥和减少氮肥施用量技术可节省用工量39.5个/hm2,节省用肥量15%。高茎壮苗7叶节深栽结合一次性施肥技术可以在保证烟叶产、质量与现行技术方法基本一致的前提下,达到优质烤烟生产节本增效的目的。     

剪叶育苗与明水深栽配套对烟株生长发育的影响

研究测定表明，在栽后第７天茎生不定根长已达１０ｃｍ。采用剪叶育苗培育１０～１５ｃｍ茎高的烟苗与明水深栽配套，能显著促进烟株根系和叶片生长发育，提高施肥有效性、增强抗旱、抗倒伏能力。高茎配套深栽能显著减轻烤烟生长前期自然降水不足对烟株生长的影响。     

避免烟苗根系损伤的营养袋育苗新方法

经移栽前对烟苗根系的观测和移栽后对烟苗成活及烟株长势的随机区组三次重复测定,结果表明:采用营养袋底部垫膜覆土的育苗方法,可有效避免移栽取苗时烟苗根系损伤,使烟苗移栽后成活快、无还苗期,烟株茎粗、株高和叶面积增长速度较快。     

烟苗茎高和移栽方法对栽后根系生长的影响

研究表明，烤烟苗茎具有很强的生根能力。据测定，栽后１周茎生不定根长达１０ｃｍ左右，随后茎生不定根大量发生与生长。采用剪叶育苗技术，培育茎高１０～１５ｃｍ、韧性强的烟苗，为大田培育发达根系创造了条件，且配套深栽可减轻生产前期自然降水不足对烤烟生长的影响。     

烟苗茎高和移栽方法对栽后根系生产的影响

研究表明，烤烟苗茎具有很强的生根能力。据测定，栽后１周茎生不定根长达１０ｃｍ左右，随后茎生不定根大量发生与生长。采用剪叶育苗技术，培育茎高１０￣１５ｃｍ、韧性强的烟苗，为大田培育发达根系创造了条件，且配套深栽可减轻生产前期自然降水不足对烤烟生长的影响。     

试论烤烟切块干起育苗移栽

烤烟生产者要想烤烟获得优质适产,必须严格按照规范化生产,才能提高烤烟内在质量,取得较好的经济效益。可是,目前大部分地区仍然采用传统方法移栽,拔苗时只带少量的老娘土,有的根本就不带老娘土,烤烟移栽后根系受到损伤,返苗期较长(一般需要7天左右),生长缓慢,因弱苗死亡引起的查苗补栽,又使整个烟田参差不齐,给管理工作造成许多困难。致使生长期长,成熟期晚,推迟了采烤时间,影响烤烟内在质量和经济效益的提高。河南省宝丰县从1984年开始,对烤烟栽培技术进行改革,摸索出“切块干起育苗移栽”方法。经过几年来的实践,证明切块干起育苗移栽不伤根,返苗快,成活率高,大田生长快,发育好,病虫害明显减少,成熟     

井窖式移栽烟田温湿度对烟株前期生长发育的影响

为明确烤烟井窖式移栽烟田土壤温湿度、环境空气温度对烟株前期生长发育的影响,在贵阳龙岗基地进行了移栽方式的田间试验。结果表明,地膜覆盖井窖式移栽能够有效地提高烟田土壤和空气温度,但土壤湿度变幅较平缓;地膜覆盖井窖式移栽还能促进烟株前期的生长发育,其移栽后35 d的农艺性状及生物量指标最好,根系活力最高。灰色关联分析结果表明,地膜覆盖井窖式移栽土壤温度对根系发育的影响大于土壤湿度,而不同深度土层的土壤温度对根系发育的影响也不尽相同,以15 cm深的土壤温度影响较大。土壤湿度对根系活力影响大于土壤温度,5 cm深的土壤湿度影响大于15 cm深的土壤湿度。      

育苗方式对烟苗生长发育及生理特性的影响

研究了不同育苗方式对烟苗生物学性状和某些生理特性的影响。结果表明:营养圈假植和托盘假植均可抑制主根伸长,促进侧根发育,增大茎围,烟苗叶绿素含量、根系活力和根系活跃吸收面积极显著提高,根系体积增大;烟苗中硝酸还原酶、转化酶、超氧化物歧化酶、过氧化物酶、过氧化氢酶的活性显著提高,促进了烟苗体内氮、碳的代谢,同时增强了烟苗抵御逆境的能力。     

不同肥力水平下烤烟农艺性状与经济性状的灰色关联度分析

为研究恩施烟区烤烟的主要农艺性状与经济性状的相关关系,明确影响烤烟经济性状的主要因素,采用灰色关联度分析法,对3种肥力烟田烤烟农艺性状与经济性状之间的关系进行了分析。结果表明,高肥力水平下株高和有效叶数对烤后烟叶的产量和产值影响较大,其次为茎围、上部叶面积和中部叶面积。中等肥力水平下烟株的茎围与产量、产值和均价等经济性状指标的关联度较大,其次为有效叶数、中部叶面积和株高;低肥力水平下,烟株节距是影响烤后烟叶产量、产值以及上等烟比例的重要因素,其次为有效叶数。在恩施烟区实际烤烟生产中,可根据与经济性状的关联度较大因素,改进烤烟生产技术措施,进而提高烟叶经济效益。     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.