Nitrogen availability can be enhanced with the application of nitrogen fixing bacteria and it may be helpful in increasing forage yield and improving quality of oat. Therefore, a field trial to evaluate the effect of ...Nitrogen availability can be enhanced with the application of nitrogen fixing bacteria and it may be helpful in increasing forage yield and improving quality of oat. Therefore, a field trial to evaluate the effect of seed inoculation with nitrogen fixing bacteria on forage yield and quality of oat was carried out at Agronomic Research Area, University of Agriculture, Faisalabad during Rabi season 2013-14. The experiment was laid out in Randomized Complete Block Design (RCBD) with factorial arrangements using three replications. The experiment was comprised of two integrated approaches. The first approach was oat cultivars consisting of four treatments, V1 (AVON), V2 (S-2000), V3 (S-2011) and V4 (PD2LV65) and the second approach was seed inoculation consisting of three treatments, S0 (control), S1 (Azotobacter spp.), S2 (Azospirillum spp.). Fisher’s analysis of variance technique was used for statistically interpretation of data by using least significant difference (LSD) test at 5% level of probability. Nitrogen fixing bacteria significantly affect the germination count (m2), plant height (cm), number of tillers (m2), number of leaves per tiller, leaf area per tiller (cm2), green forage yield (t·ha-1) and dry matter yield (t ha-1). The maximum green forage yield (85.2 t·ha-1), dry matter yield (14.1 t ·ha-1) and crude protein (11.5%) were recorded where Azotobacter inoculation was applied. The interaction between cultivars and nitrogenous strains was significant for green forage yield (t·ha-1), dry matter yield (t·ha-1) and crude protein (%). Conclusion showed that cultivar Sargodha-2011 which was inoculated with Azotobacter spp. gave higher forage yield of good quality.展开更多
A study was conducted to determine the effect of seasons in 23 different Kenyan commercially released tea cultivars. This was done for three seasons viz: cold and wet, cold and humid, hot and dry. The cold and wet sea...A study was conducted to determine the effect of seasons in 23 different Kenyan commercially released tea cultivars. This was done for three seasons viz: cold and wet, cold and humid, hot and dry. The cold and wet season was shown to be the best for obtaining high levels of theanine while the hot and dry season resulted in decrease in theanine levels in most of the test cultivars thus showing seasonal variation on the levels of theanine. Theanine content was determined using High Performance Liquid Chromatography (HPLC). On average, TRFK 31/8 contained 1.20% dw of theanine and highest in green tea while TRFK 56/89 contained 0.97% dw of theanine and highest in black tea. Green tea contained higher theanine levels than black tea and this has been shown in most of the test cultivars. To achieve the health benefits of theanine, one should drink 4 cups of tea brewed from cultivars with 0.63% dw and more of theanine. Also theanine levels were determined in the different partitions of the tea shoot (4 leaves + bud) and the internode contained the highest theanine levels up to 3.26% dw for both cultivars compared to the leafy partitions.展开更多
With Camellia sinensis( L.) O. Kuntze cv Fuding Dabaicha as the control,an experiment was conducted to study the adaptability of Yunnan tea cultivars Zijuan,Yunkang 10,Yunkang 14,Foxiang 3,Yuncha 1,Jinggu Dabaicha,Xue...With Camellia sinensis( L.) O. Kuntze cv Fuding Dabaicha as the control,an experiment was conducted to study the adaptability of Yunnan tea cultivars Zijuan,Yunkang 10,Yunkang 14,Foxiang 3,Yuncha 1,Jinggu Dabaicha,Xueya 100,in Zhangzhou,south Fujian tea area,during 2012- 2014. The results show that the tea cultivars( Yunkang 14,Foxiang 3,Jinggu Dabaicha) grow in general conditions;while the cultivars( Zijuan,Yunkang 10,Yuncha 1,Xueya 100) show good adaptability in south Fujian tea area,and they grow in good conditions,and they are as good as the control cultivar Fuding Dabaicha,in terms of bud leaf traits,resistance and chemical quality,etc. So these cultivars are suitable for cultivation in southern Fujian tea area.展开更多
This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea,a primary dark tea.Strain LJSC.2006 was identified as Aspergillus cristatus(Aspergillus cristatus LJSC.2...This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea,a primary dark tea.Strain LJSC.2006 was identified as Aspergillus cristatus(Aspergillus cristatus LJSC.2006,GenBank accession number:MZ147025)through colony plate morphology,spore electron microscopy,and mycelial molecular marker identification.Sensory evaluation,biochemical composition analysis and head space solid phase microextraction/gas chromatography-mass spectrometry methods were applied to assess the flavor and aroma qualities of dark tea raw materials and fermented Jinhua loose tea.The results indicate that compared with the primary dark tea,the fermented loose tea sample exhibited a deeper color,the golden flowers,a richer fungus aroma,and a mellower taste.After fermentation by Aspergillus cristatus LJSC.2006,there was a decrease in the levels of flavor quality components such as tea polyphenols,soluble carbohydrates,free amino acids,flavonoids,ester-catechins,myricetin,quercetin and kaempferol.The aroma components,esters and aldehydes of the loose tea samples increased after fermentation.Styrene and cedrol were the common aroma components in the primary dark tea.(E)-linalool 3,7-oxide and acetophenone were the common aroma components in the fermented loose tea.Additionally,ten characteristic volatile components relative content were significantly increased,including methyl salicylate,(E,E)-2,4-heptadienal,(E)-linalool-3,7-oxide,(E)-furan oxidized linalool,(E)-2-nonanal,(E)-2-hexenal,(E,Z)-6-nonanal,acetophenone,(E)-2-nonanal,and methyl vanillate,which together contributed to the distinctive fungal fragrance of Jinhua loose tea.展开更多
为揭示云南两个品种基于六堡茶工艺加工后的茶叶的香气成分,探讨较为合适制作六堡茶的茶树品种,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-...为揭示云南两个品种基于六堡茶工艺加工后的茶叶的香气成分,探讨较为合适制作六堡茶的茶树品种,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS),结合相对香气活度值(Relative Odor Activity Value,ROAV)法分析云南两个品种茶叶渥堆发酵的挥发性成分。结果表明,共检测出152种挥发性成分,以醇类、酯类挥发性成分种类为主,以芳樟醇、月桂烯醇、壬醛、二氢猕猴桃内酯、亚麻酸甲酯和棕榈酸甲酯相对含量较高。ROAV贡献值分析结果显示:两个品种加工过程中主要香气贡献挥发性成分有19种,两个样品显著(P<0.05)贡献的香气化合物包括苯甲醇、癸醛、壬醛、α-紫罗酮、1-辛烯-3-醇、雪松醇、芳樟醇、反式-芳樟醇氧化物(呋喃型)。壬醛、癸醛、β-紫罗兰酮等3种挥发性有机化合物对云抗10号(Y6)陈香的形成具有较大贡献,α-雪松醇、长叶蒎烯、β-柏木烯、右旋萜二烯、α-紫罗酮等5种挥发性有机化合物对黑龙潭群体种(H6)陈香透参香的形成具有较大贡献。本研究从香气成分的角度明确了云抗10号、黑龙潭群体种均适合作为六堡茶原料,其中黑龙潭群体种在感官审评、关键香气成分种类和含量都高于云抗10号,因此黑龙潭群体种相较于云抗10号更适合做六堡茶。展开更多
文摘Nitrogen availability can be enhanced with the application of nitrogen fixing bacteria and it may be helpful in increasing forage yield and improving quality of oat. Therefore, a field trial to evaluate the effect of seed inoculation with nitrogen fixing bacteria on forage yield and quality of oat was carried out at Agronomic Research Area, University of Agriculture, Faisalabad during Rabi season 2013-14. The experiment was laid out in Randomized Complete Block Design (RCBD) with factorial arrangements using three replications. The experiment was comprised of two integrated approaches. The first approach was oat cultivars consisting of four treatments, V1 (AVON), V2 (S-2000), V3 (S-2011) and V4 (PD2LV65) and the second approach was seed inoculation consisting of three treatments, S0 (control), S1 (Azotobacter spp.), S2 (Azospirillum spp.). Fisher’s analysis of variance technique was used for statistically interpretation of data by using least significant difference (LSD) test at 5% level of probability. Nitrogen fixing bacteria significantly affect the germination count (m2), plant height (cm), number of tillers (m2), number of leaves per tiller, leaf area per tiller (cm2), green forage yield (t·ha-1) and dry matter yield (t ha-1). The maximum green forage yield (85.2 t·ha-1), dry matter yield (14.1 t ·ha-1) and crude protein (11.5%) were recorded where Azotobacter inoculation was applied. The interaction between cultivars and nitrogenous strains was significant for green forage yield (t·ha-1), dry matter yield (t·ha-1) and crude protein (%). Conclusion showed that cultivar Sargodha-2011 which was inoculated with Azotobacter spp. gave higher forage yield of good quality.
文摘A study was conducted to determine the effect of seasons in 23 different Kenyan commercially released tea cultivars. This was done for three seasons viz: cold and wet, cold and humid, hot and dry. The cold and wet season was shown to be the best for obtaining high levels of theanine while the hot and dry season resulted in decrease in theanine levels in most of the test cultivars thus showing seasonal variation on the levels of theanine. Theanine content was determined using High Performance Liquid Chromatography (HPLC). On average, TRFK 31/8 contained 1.20% dw of theanine and highest in green tea while TRFK 56/89 contained 0.97% dw of theanine and highest in black tea. Green tea contained higher theanine levels than black tea and this has been shown in most of the test cultivars. To achieve the health benefits of theanine, one should drink 4 cups of tea brewed from cultivars with 0.63% dw and more of theanine. Also theanine levels were determined in the different partitions of the tea shoot (4 leaves + bud) and the internode contained the highest theanine levels up to 3.26% dw for both cultivars compared to the leafy partitions.
基金Supported by Youth Project of Fujian Provincial Department of Education(JA15908)
文摘With Camellia sinensis( L.) O. Kuntze cv Fuding Dabaicha as the control,an experiment was conducted to study the adaptability of Yunnan tea cultivars Zijuan,Yunkang 10,Yunkang 14,Foxiang 3,Yuncha 1,Jinggu Dabaicha,Xueya 100,in Zhangzhou,south Fujian tea area,during 2012- 2014. The results show that the tea cultivars( Yunkang 14,Foxiang 3,Jinggu Dabaicha) grow in general conditions;while the cultivars( Zijuan,Yunkang 10,Yuncha 1,Xueya 100) show good adaptability in south Fujian tea area,and they grow in good conditions,and they are as good as the control cultivar Fuding Dabaicha,in terms of bud leaf traits,resistance and chemical quality,etc. So these cultivars are suitable for cultivation in southern Fujian tea area.
文摘This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea,a primary dark tea.Strain LJSC.2006 was identified as Aspergillus cristatus(Aspergillus cristatus LJSC.2006,GenBank accession number:MZ147025)through colony plate morphology,spore electron microscopy,and mycelial molecular marker identification.Sensory evaluation,biochemical composition analysis and head space solid phase microextraction/gas chromatography-mass spectrometry methods were applied to assess the flavor and aroma qualities of dark tea raw materials and fermented Jinhua loose tea.The results indicate that compared with the primary dark tea,the fermented loose tea sample exhibited a deeper color,the golden flowers,a richer fungus aroma,and a mellower taste.After fermentation by Aspergillus cristatus LJSC.2006,there was a decrease in the levels of flavor quality components such as tea polyphenols,soluble carbohydrates,free amino acids,flavonoids,ester-catechins,myricetin,quercetin and kaempferol.The aroma components,esters and aldehydes of the loose tea samples increased after fermentation.Styrene and cedrol were the common aroma components in the primary dark tea.(E)-linalool 3,7-oxide and acetophenone were the common aroma components in the fermented loose tea.Additionally,ten characteristic volatile components relative content were significantly increased,including methyl salicylate,(E,E)-2,4-heptadienal,(E)-linalool-3,7-oxide,(E)-furan oxidized linalool,(E)-2-nonanal,(E)-2-hexenal,(E,Z)-6-nonanal,acetophenone,(E)-2-nonanal,and methyl vanillate,which together contributed to the distinctive fungal fragrance of Jinhua loose tea.
文摘为揭示云南两个品种基于六堡茶工艺加工后的茶叶的香气成分,探讨较为合适制作六堡茶的茶树品种,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS),结合相对香气活度值(Relative Odor Activity Value,ROAV)法分析云南两个品种茶叶渥堆发酵的挥发性成分。结果表明,共检测出152种挥发性成分,以醇类、酯类挥发性成分种类为主,以芳樟醇、月桂烯醇、壬醛、二氢猕猴桃内酯、亚麻酸甲酯和棕榈酸甲酯相对含量较高。ROAV贡献值分析结果显示:两个品种加工过程中主要香气贡献挥发性成分有19种,两个样品显著(P<0.05)贡献的香气化合物包括苯甲醇、癸醛、壬醛、α-紫罗酮、1-辛烯-3-醇、雪松醇、芳樟醇、反式-芳樟醇氧化物(呋喃型)。壬醛、癸醛、β-紫罗兰酮等3种挥发性有机化合物对云抗10号(Y6)陈香的形成具有较大贡献,α-雪松醇、长叶蒎烯、β-柏木烯、右旋萜二烯、α-紫罗酮等5种挥发性有机化合物对黑龙潭群体种(H6)陈香透参香的形成具有较大贡献。本研究从香气成分的角度明确了云抗10号、黑龙潭群体种均适合作为六堡茶原料,其中黑龙潭群体种在感官审评、关键香气成分种类和含量都高于云抗10号,因此黑龙潭群体种相较于云抗10号更适合做六堡茶。
