Based on the results of the national regional trail for winter rapeseed in four groups,including the upper reaches,middle reaches and lower reaches of Yangtze River and Huang-Huai region in the past twenty years,new v...Based on the results of the national regional trail for winter rapeseed in four groups,including the upper reaches,middle reaches and lower reaches of Yangtze River and Huang-Huai region in the past twenty years,new varieties of winter rapeseed showed upward trend in average yield,the yield level in Huang-huai group was higher than other groups.The changes of average effective pods per plant were not significant in any group,but the number of grain per pod and 1 000-grain weight showed increase trend.However,the increment of grains per pod in three Yangtze River groups was higher than that in Huang-Huai River group,while the increment of 1 000-grain weight was just opposite.The incidence rate of Sclerotinia sclerotiorum and viral disease in new varieties of winter rapeseed obviously decreased,and the incidence rate of S.sclerotiorum decreased lower than 5%.Genetic improvement for winter rapeseed should be focus on the number of grain per pod and 1 000-grain weight in the future,and yield level of new varieties in all four groups is expected to increase.展开更多
Faba bean is self- and cross-fertilized species. The consequences of self-fertilization are important factors determining the germplasm management in such species with levels of heterogeneity and heterozygsity. Effect...Faba bean is self- and cross-fertilized species. The consequences of self-fertilization are important factors determining the germplasm management in such species with levels of heterogeneity and heterozygsity. Effects of self-fertilization on floral, yield and yield components characters were evaluated by comparing two levels of selfing, produced in bee-proof cages, in open-pollination at two locations in Sudan. Selfing process results in no significant differences in yield and yield components within each cultivar. Autofertile lines with reduced partial dependence on insects for seed set could be produced. Spatial isolation should be used to maintain the genetic purity of such lines. An alternate strategy for entries multiplication should focus on increasing heterozygosity and the maintenance of cross-fertilization inside the entries to prevent contamination with foreign pollens. Our results follow the previous knowledge on faba bean genetic resources conservation and management.展开更多
Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform cer...Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties ＂Antonovka＂, ＂Baltais Dzidrais＂ and ＂Zarja Alatau＂ harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. The results of the research indicate that pectin quantity in frozen apple mass has decreased substantially. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentration of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on temperature and moisture content in product which is very important for prognosticating the product quality. The aim of the research is to compare changes of pectin quantity in fresh and frozen apple products depending on storage time. The research is related to application possibilities of the current colloids, which are used in food industry at present.展开更多
文摘Based on the results of the national regional trail for winter rapeseed in four groups,including the upper reaches,middle reaches and lower reaches of Yangtze River and Huang-Huai region in the past twenty years,new varieties of winter rapeseed showed upward trend in average yield,the yield level in Huang-huai group was higher than other groups.The changes of average effective pods per plant were not significant in any group,but the number of grain per pod and 1 000-grain weight showed increase trend.However,the increment of grains per pod in three Yangtze River groups was higher than that in Huang-Huai River group,while the increment of 1 000-grain weight was just opposite.The incidence rate of Sclerotinia sclerotiorum and viral disease in new varieties of winter rapeseed obviously decreased,and the incidence rate of S.sclerotiorum decreased lower than 5%.Genetic improvement for winter rapeseed should be focus on the number of grain per pod and 1 000-grain weight in the future,and yield level of new varieties in all four groups is expected to increase.
文摘Faba bean is self- and cross-fertilized species. The consequences of self-fertilization are important factors determining the germplasm management in such species with levels of heterogeneity and heterozygsity. Effects of self-fertilization on floral, yield and yield components characters were evaluated by comparing two levels of selfing, produced in bee-proof cages, in open-pollination at two locations in Sudan. Selfing process results in no significant differences in yield and yield components within each cultivar. Autofertile lines with reduced partial dependence on insects for seed set could be produced. Spatial isolation should be used to maintain the genetic purity of such lines. An alternate strategy for entries multiplication should focus on increasing heterozygosity and the maintenance of cross-fertilization inside the entries to prevent contamination with foreign pollens. Our results follow the previous knowledge on faba bean genetic resources conservation and management.
文摘Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties ＂Antonovka＂, ＂Baltais Dzidrais＂ and ＂Zarja Alatau＂ harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. The results of the research indicate that pectin quantity in frozen apple mass has decreased substantially. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentration of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on temperature and moisture content in product which is very important for prognosticating the product quality. The aim of the research is to compare changes of pectin quantity in fresh and frozen apple products depending on storage time. The research is related to application possibilities of the current colloids, which are used in food industry at present.
