In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and...In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars(for Xinjiang stretched noodles),and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows:flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness(L^*)≥ 90.86,redness(a^*)≥-0.82,and yellowness(b^*) ≤9.00.展开更多
[Objective] The aim was to breed early ripening and high-yielding moderate or small watermelon variety prone to planting. [Method] ‘Jinmi 2' is a new super high-yielding hybrid mini watermelon developed by crossing ...[Objective] The aim was to breed early ripening and high-yielding moderate or small watermelon variety prone to planting. [Method] ‘Jinmi 2' is a new super high-yielding hybrid mini watermelon developed by crossing J52 as female parent with X712 as a male parent. [Result] The variety is early maturing with 31 days fruit developing period and 108 days growth period. The average fruit weight is 2.4 kg and yield at 31 455 kg/hm2. The fruit is oblong shaped and it has a light green rind with jagged dark green stripes. The fresh is red, and tastes crisp and sweet, with center soluble solid content at 11.0% and margin at 7.8%. [Conclusion] The variety is suitable for production in most areas of Zhejiang.展开更多
A fuzzy integral based way of measurement assessment has been established by using linguistic varia-bles and combining fuzzy integral with hierarchy analysis for measurement of medium and small enterprises'product...A fuzzy integral based way of measurement assessment has been established by using linguistic varia-bles and combining fuzzy integral with hierarchy analysis for measurement of medium and small enterprises'product innovation. The conclusions drawn from analyses made with 20 medium and small enterprises providebases for governments to formulate applicable policies and for medium and small enterprises to enhance theirproduct innovation.展开更多
基金National Natural Science Foundation of China(30560078)Funds for Doctors of Corps(05JC02)+2 种基金National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2006BAD01A02-30)Key Science and Technology Program of Corps(2011BA002)Youth Foundation of Xinjiang Academy of Agri-Reclamation Sciences(YQJ201102)~~
文摘In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars(for Xinjiang stretched noodles),and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows:flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness(L^*)≥ 90.86,redness(a^*)≥-0.82,and yellowness(b^*) ≤9.00.
文摘[Objective] The aim was to breed early ripening and high-yielding moderate or small watermelon variety prone to planting. [Method] ‘Jinmi 2' is a new super high-yielding hybrid mini watermelon developed by crossing J52 as female parent with X712 as a male parent. [Result] The variety is early maturing with 31 days fruit developing period and 108 days growth period. The average fruit weight is 2.4 kg and yield at 31 455 kg/hm2. The fruit is oblong shaped and it has a light green rind with jagged dark green stripes. The fresh is red, and tastes crisp and sweet, with center soluble solid content at 11.0% and margin at 7.8%. [Conclusion] The variety is suitable for production in most areas of Zhejiang.
基金Sponsored by the National Natural Science Foundation of China (Grant No. 70171039)Major Project of the National Natural Science Foundation of China (Grant No. 70131010 )Natural Science Foundation of Heilongjiang Province (Grant No. G01-09)
文摘A fuzzy integral based way of measurement assessment has been established by using linguistic varia-bles and combining fuzzy integral with hierarchy analysis for measurement of medium and small enterprises'product innovation. The conclusions drawn from analyses made with 20 medium and small enterprises providebases for governments to formulate applicable policies and for medium and small enterprises to enhance theirproduct innovation.