To maintain high wheat grain yield in areas where frequent and periodic waterlogging occurs,the effects of waterlogging on the photosynthesis,growth,yield,and protein content of three wheat cultivars,namely Xiangmai55...To maintain high wheat grain yield in areas where frequent and periodic waterlogging occurs,the effects of waterlogging on the photosynthesis,growth,yield,and protein content of three wheat cultivars,namely Xiangmai55(X55),Jingmai102(J102),and Zhengmai9023(Z9023),in four different growth stages were investigated.Experiments were conducted in specially designed experimental tanks in the middle and lower reaches of the Yangtze River during the 2012-2013 and 2013-2014 wheat growing seasons in China.Results showed that X55 was the most susceptible to waterlogging,followed by J102 and Z9023.Chlorophyll content reduction and leaf senescence,which resulted in decreased green-to-total leaf number ratio,were induced to the greatest extents by waterlogging in booting and flowering stages,followed by milky stage.Meanwhile,chlorophyll content in flag leaf,plant height were significantly decreased by waterlogging in jointing stage but effectively recovered after waterlogging withdrawal,and recovery ability varied among the cultivars.Plant biomass and grain yield were most significantly decreased by waterlogging in booting and flowering stages,followed by milky and jointing stages.Grain protein content was also considerably affected by waterlogging depending on growth stage and cultivars.The decreased grain yield caused by waterlogging was mostly due to the sharp decline in 1 000-grain mass.Waterlogging led to reduced protein yield in all growth stages in three wheat cultivars.Above all,in this experiment,waterlogging decreased grain yield significantly,and waterlogging at booting stage and flowering stage was most serious.Comparing the three cultivars,X55 was most sensitive to waterlogging.展开更多
Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation ca...Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation causes damage in the structure of bacterial DNA and cell walls. This irritation can lead to decrease in bacterial growth such as spoilage and pathogenic organisms （i.e, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O 157：H7） by this means, increased quality and shelf-life can be obtained. However, for the maintaining organoleptic and nutritional quality, it is an obligation to achive the lowest levels of doses according to chemical, physical, microbiological properties of the product. Radiation energy can lead to radiolytic products from lipids, proteins and water which are the maj or components of seafoods. Another problem in seafood industry is quality losses at the retail and distribution. Time-temperature integrations are the major factors affecting the bacterial growth and enzymatic activity on the loss of seafood quality. The purpose of this review is to summarize the available information on the elimination of some food pathogens by irradition, which emphasize the effects of gamma irradiation on the quality and shelf-life of seafoods.展开更多
基金Supported by the National Science Foundation of China(31371580)
文摘To maintain high wheat grain yield in areas where frequent and periodic waterlogging occurs,the effects of waterlogging on the photosynthesis,growth,yield,and protein content of three wheat cultivars,namely Xiangmai55(X55),Jingmai102(J102),and Zhengmai9023(Z9023),in four different growth stages were investigated.Experiments were conducted in specially designed experimental tanks in the middle and lower reaches of the Yangtze River during the 2012-2013 and 2013-2014 wheat growing seasons in China.Results showed that X55 was the most susceptible to waterlogging,followed by J102 and Z9023.Chlorophyll content reduction and leaf senescence,which resulted in decreased green-to-total leaf number ratio,were induced to the greatest extents by waterlogging in booting and flowering stages,followed by milky stage.Meanwhile,chlorophyll content in flag leaf,plant height were significantly decreased by waterlogging in jointing stage but effectively recovered after waterlogging withdrawal,and recovery ability varied among the cultivars.Plant biomass and grain yield were most significantly decreased by waterlogging in booting and flowering stages,followed by milky and jointing stages.Grain protein content was also considerably affected by waterlogging depending on growth stage and cultivars.The decreased grain yield caused by waterlogging was mostly due to the sharp decline in 1 000-grain mass.Waterlogging led to reduced protein yield in all growth stages in three wheat cultivars.Above all,in this experiment,waterlogging decreased grain yield significantly,and waterlogging at booting stage and flowering stage was most serious.Comparing the three cultivars,X55 was most sensitive to waterlogging.
文摘Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation causes damage in the structure of bacterial DNA and cell walls. This irritation can lead to decrease in bacterial growth such as spoilage and pathogenic organisms （i.e, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O 157：H7） by this means, increased quality and shelf-life can be obtained. However, for the maintaining organoleptic and nutritional quality, it is an obligation to achive the lowest levels of doses according to chemical, physical, microbiological properties of the product. Radiation energy can lead to radiolytic products from lipids, proteins and water which are the maj or components of seafoods. Another problem in seafood industry is quality losses at the retail and distribution. Time-temperature integrations are the major factors affecting the bacterial growth and enzymatic activity on the loss of seafood quality. The purpose of this review is to summarize the available information on the elimination of some food pathogens by irradition, which emphasize the effects of gamma irradiation on the quality and shelf-life of seafoods.
