Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice

To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.

Variety Characteristics and Cultivation Techniques of Rape Changzayou 3

High-quality hybrid rape Changzayou 3 is a new yellow-seed double-low rape variety with high yield, good resistance to diseases and lodging and high oil content, suitable for winter cropping in central China. Its high-yield cultivation tech- niques are mainly early seeding at proper time, thinning timely, rational close planting, scientific fertilization, control of diseases and pest and weeding.

Variety Selection and Green Cultivation Technology of Courtyard Ornamental and Edible Peppers

In order to comply with the development trend of the multifunctional use of peppers,we conducted an investigation into the characteristics and features of varieties,potting management techniques,and the methods of extending the fruit ornamental period and other aspects of courtyard ornamental and edible peppers.A set of cultivation techniques suitable for courtyard ornamental and edible peppers has been developed,including timely sowing and seedling,nutrient soil preparation,water and fertilizer management,trimming and pruning,preservation of flowers and fruits,green prevention and control of diseases and pests,harvesting,and so on.

Defoliation in Flue-cured Tobacco and Its Reasons

The flue-cured tobacco G80 is not only one of the characteristic varieties in Changsha, but also indispensable raw materials for the series of Baisha ciga- rette. Defoliation during the late stage of growth seriously reduces the yield and quality of tobacco, and limits the popularization and application of G80. In this pa- per, in order to investigate the reasons for the defoliation of G80, the transverse section structure, cellulose content and differential proteins of leaf major veins were analyzed. The results revealed that the autolysis and collapse of parenchyma cells is the main cause of defoliation, and fimgal infection is a factor inducing the au- tolysis of parenchyma cells. Application of bud suppression agent is one of the main ways to prevent fungal infection. The low cellulose content, low synthetic ability of xylan and pectin, the low removal ability of abnormal protein and low immune responsiveness are the inner reason for defoliation of flue-cured tobacco G80.