Understanding the performance of new crop genotypes for traits of relevance is important in selecting potential cultivars to satisfy end-users. The objective of this study was to determine the performance of new banan...Understanding the performance of new crop genotypes for traits of relevance is important in selecting potential cultivars to satisfy end-users. The objective of this study was to determine the performance of new banana genotypes for bunch mass (BMS) and BMS-related traits, resistance to black Sigatoka and sensory attributes. Eight cooking banana genotypes consisting of six new hybrid genotypes selected from advanced breeding trials and two control cultivars were evaluated in a randomized complete block design for three crop cycles at three locations in Uganda. Genotype, location, crop cycle and their interaction effects were significantly different for most traits assessed. The overall top two genotypes (“9058K-2” and “8099K-16”) combining high BMS, resistance to black Sigatoka and acceptable sensory attributes were identified. These genotypes are suggested as potential commercial cultivars for release to farmers in Uganda and/or other East African countries with similar environmental conditions to those where the genotypes were tested. It should be noted that high BMS/yield and resistance to diseases are not the only factors to consider when selecting banana genotypes that meet end-user needs. A combination of high BMS/yield, acceptable sensory attributes and resistance to diseases essentially influence the selection process of banana cultivars.展开更多
Objective To investigate the variation of auditory evoked potential P50 in first-episode schizo- phrenia. Methods P50 was recorded from 66 schizophrenics and 92 normal controls with American Brova instrument, and asse...Objective To investigate the variation of auditory evoked potential P50 in first-episode schizo- phrenia. Methods P50 was recorded from 66 schizophrenics and 92 normal controls with American Brova instrument, and assessing their psychotic symptoms with PANSS. Results Compared with NC, schizophrenics showed sensory gating deficit, reflecting by increased S2/S1 ratio (NC: 42±21% , Sch:81±40% ,P <0. 01). No significant correlation was found between PANSS score and the three markers for assessing the sensory gating, such as the S2/S1 ratio, S2-S1, and 100 (1 -S2/S1) (P > 0. 05). Schizophrenics showed no differences with P50 markers between the 5 weeks and 12 weeks of treatment. Conclusion P50 might be biological trait marker of schizophrenia.展开更多
Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker...Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.展开更多
文摘Understanding the performance of new crop genotypes for traits of relevance is important in selecting potential cultivars to satisfy end-users. The objective of this study was to determine the performance of new banana genotypes for bunch mass (BMS) and BMS-related traits, resistance to black Sigatoka and sensory attributes. Eight cooking banana genotypes consisting of six new hybrid genotypes selected from advanced breeding trials and two control cultivars were evaluated in a randomized complete block design for three crop cycles at three locations in Uganda. Genotype, location, crop cycle and their interaction effects were significantly different for most traits assessed. The overall top two genotypes (“9058K-2” and “8099K-16”) combining high BMS, resistance to black Sigatoka and acceptable sensory attributes were identified. These genotypes are suggested as potential commercial cultivars for release to farmers in Uganda and/or other East African countries with similar environmental conditions to those where the genotypes were tested. It should be noted that high BMS/yield and resistance to diseases are not the only factors to consider when selecting banana genotypes that meet end-user needs. A combination of high BMS/yield, acceptable sensory attributes and resistance to diseases essentially influence the selection process of banana cultivars.
基金Supported by the National Nature Science Foundation of China (30470626)
文摘Objective To investigate the variation of auditory evoked potential P50 in first-episode schizo- phrenia. Methods P50 was recorded from 66 schizophrenics and 92 normal controls with American Brova instrument, and assessing their psychotic symptoms with PANSS. Results Compared with NC, schizophrenics showed sensory gating deficit, reflecting by increased S2/S1 ratio (NC: 42±21% , Sch:81±40% ,P <0. 01). No significant correlation was found between PANSS score and the three markers for assessing the sensory gating, such as the S2/S1 ratio, S2-S1, and 100 (1 -S2/S1) (P > 0. 05). Schizophrenics showed no differences with P50 markers between the 5 weeks and 12 weeks of treatment. Conclusion P50 might be biological trait marker of schizophrenia.
文摘Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.
