对2个外来玉米育种群体美国玉米种质PF6J155和德国玉米种质KAS1216的农艺性状及对玉米丝黑穗病抗性进行了比较分析。结果表明:美国玉米种质的多数农艺性状表型变异系数高于德国玉米种质,美国玉米种质可分为5个类群多于德国玉米种质(3个类群),说明美国玉米种质PF6J155的遗传多样性高于德国玉米种质KAS1216。人工丝黑穗接种鉴定结果表明,美国玉米种质抗性在中抗及其以上的品系占总数的76.09%,明显高于德国玉米种质(54.35%)。美国玉米种质PF6J155符合实际玉米育种要求,可优先加以利用。 | The aim was to provide the basis for the utilization of the exotic maize genetic resources.The agronomic traits and the resistance responses of two exotic maize genetic resources(PF6J155 and KAS1216) were investigated.The results showed that the majority of U.S.maize germplasm phenotypic variation coefficient was higher than the Germany maize germplasm.The U.S.maize germplasm could be divided into five groups.The Germany maize germplasm could be divided into three groups,the richness of the U.S.maize germplasm(PF6J155) was higher than the Germany maize germplasm(KAS1216).Artificial head smut inoculation results showed that the good resistant strains among the U.S.maize germplasm of accounted for 76.09%,higher than the Germany maize germplasm(54.35%).The resistance responses of the U.S maize germplasm(PF6J155) was better than the Germany maize germplasm(KAS1216).On the whole,the U.S maize germplasm(PF6J155) have good performance in agronomic trait and head smut resistance which could be used in breeding program.

研究美国大杏仁烘烤和烘烤后贮存过程中香气成分及其含量的变化，为美国大杏仁的加工及贮存提供理论依据。通过氯化钙柱吸附法制备样品，采用气相色谱-质谱联用仪对美国大杏仁烘烤前、后及烘烤后贮存3个月和6个月的风味成分及其含量进行分析。美国大杏仁烘烤前的主要挥发性物质有25种，烘烤后的主要挥发性物质有44种，烘烤后贮存过程中的主要挥发性物质有50种；美国大杏仁中的挥发性香气成分主要为芳香醛类、脂肪族醛类、芳香醇类、脂肪族醇类、吡嗪类及其衍生物，苯甲醛是美国大杏仁挥发性成分的主要特征香气组分。纸袋包装的烘烤美国大杏仁在37 ℃下贮存6个月时已经氧化变质，高含油量及高不饱和脂肪酸的存在是引起烘烤杏仁变质的主要原因，壬醛、己醛、2-辛烯醛、辛醛及庚醛等脂肪族醛类物质是烘烤美国大杏仁氧化酸败后产生不良气味的主要组分；壬醛和己醛的组分含量可以作为油脂氧化程度及确定烘烤美国大杏仁货架期的检测指标。 | Analysis of the change of flavor components during the processing of almond roasting and storage was carried out to provide a theoretical basis for processing and storage of almonds. The volatiles of raw and roasted almonds were extracted by Tenax (Vigreux) column, and the extracts were analyzed by combination gas chromatography-mass spectrometry. Twenty-five compounds were identified from raw almond volatiles, forty-four compounds from fresh roasted almond volatiles, and fifty compounds from roasted almond volatiles which had been stored for three or six months; aromatic aldehydes, aliphatic aldehydes, aromatic alcohol, aliphatic alcohols, pyrazines and their ramifications were the main flavor components of almonds; and benzaldehyde seemed to make the largest contribution to the aroma of raw and fresh roasted almonds. Roasted almonds, packaged with paper bags, have been oxidized, and rancidity after six months’ storage might have been induced by high oil content and polyunsaturated fatty acids and produced volatile aliphatic aldehydes such as nonanal, hexanal, 2-octenal, octanal, and N heptanal compoents to come off-flavors. This study showed nonanal and hexanal might be a better peroxide index for shelf life of roasted almonds kernels.

【目的】在不同发育时期,探索影响大豆籽粒干物质积累QTL的加性效应、上位性效应和环境互作效应及其对大豆籽粒干物质积累的影响,可加深大豆育种工作者对产量形成的理解和加速育种进程。【方法】以美国大豆品种Charleston为母本,东农594为父本及二者杂交所得F5所衍生的143个F5:9、F5:10和F5:11重组自交系为研究材料,研究不同发育时期控制大豆籽粒干物质积累的QTL及其遗传效应对大豆籽粒干物质积累的影响。【结果】在不同发育时期检测到与大豆籽粒干物质积累相关的13个加性QTL和14对上位性QTL,其中8个加性QTL和8对上位性QTL存在与环境互作效应。另外,在本研究中仅有加性QTL dmaC2_2能够在6个发育时期都被检测到,而其它加性QTL和14对上位性QTL只能在某个或某些时期被检测到。【结论】在6个不同的发育时期,加性QTL数目、加性QTL能够解释的表型变异呈现“S”型曲线变化,与大豆籽粒干物质重的表现型变化相似,而上位性QTL能够解释的表型变异相对稳定且较小。从效应值上看,加性效应在籽粒发育开始（30 d发育时期）较大,从40 d发育时期开始降低,在70 d发育时期降至最低,在籽粒发育结束时（80 d发育时期）略有上升;上位性效应从30 d发育时期到70 d发育时期一直上升,在籽粒发育结束时（80 d发育时期）略有下降;QTL×环境互作效应在6个发育时期均显著地影响大豆籽粒干物质的积累。从连锁群的位置上看,在6个不同的发育时期控制大豆籽粒干物质积累的加性QTL主要集中在C2连锁群（从OPK14_70到satt134区间,即QTL dmaC2_1、dmaC2_2、dmaC2_3所对应的区间）,特别是发育初期（30 d发育时期）;从40 d发育时期到籽粒发育结束时（80 d发育时期）,控制大豆籽粒干物质积累的加性QTL的连锁群位置变化较多,表现为发育时期的选择性。在6个不同的发育时期中,除50 d发育时期以外,控制大豆籽粒干物质积累的上位性QTL主要集中在C2连锁群（从OPK14_70到satt202区间,即QTL dmaC2_1所对应的区间）和D1b连锁群（从satt537到sat_135区间,即QTL dmaD1b_1所对应的区间）之间。 | 【Objective】 To explore the additive (A), epistatic (AA) and quantitative trait locus (QTL) ×environment interaction effects (QE) of QTL on dry matter accumulation of soybean seed for deepen understanding the nature of the yield formation and accelerating the breeding process. 【Method】 The aim of the present study was to measure A, AA and QE effects of QTL on dry matter accumulation in a population of 143 F5:9,F5:10 and F5:11 derived recombinant inbred lines developed from the cross between the soybean cultivars Charleston and Dongnong 594. 【Result】 Thirteen QTLs with A effect were detected at different developmental stages, eight of which had significant additive × environment (AE) effect. Fourteen AA pairwise QTLs were found, eight of which showed significant epistatise × environment (AAE) effect. Furthermore, only dmaC2_2, QTL with A effect could be found from 30 day to 80 day developmental stage, other QTLs with A effect and 14 AA pairwise QTLs were only found at some developmental stages. 【Conclusion】 The number of QTL with A effect and phenotypic variation explained by QTL with A effect, present “S” curve from 30 day to 80 day developmental stage, which was similar to phenotypic variation of dry matter accumulation of soybean seed. However, phenotypic variation explained by these AA pairwise QTLs was relatively stable and small. Additive effect, being high in 30 day developmental stage, decreased from 40 day to 70 day developmental stage, rising at 80 day developmental stage. Epistatic effects continuously rised from 30 day to 70 day developmental stage, slightly declined at 80 day developmental stage. QTL×environment effect had a greater impact on the dry matter accumulation of soybean seed from 30 day to 80 day developmental stage. QTL with additive effect, mostly located in linkage group C2 (the interval from OPK14_70 to satt134, corresponding to QTL including dmaC2_1, dmaC2_2 and dmaC2_3 ) at six developmental stages, especially at 30 day developmental stage. Loci of linkage group of QTL with additive effect had most change from 40 day to maturity, which had selectivity at developmental stage. QTL with epistasis effect, mostly located between linkage group C2 (the interval from OPK14_70 to satt134, corresponding to QTL dmaC2_1) and linkage group D1b (the interval from satt537 to sat_135, corresponding to QTL dmaD1b_1) at most developmental stages, except for 50 day developmental stage.

糖苷键合态香气物质是一类以糖苷的形式存在于水果中的不具挥发性的物质,研究水果中的糖苷键合态香气物质,通过一定手段的释放调控,对改善水果及其加工制品的整体香气品质具有重要意义。作者概述了国内外关于水果中糖苷键合态香气物质的研究现状,对水果中糖苷键合态香气物质的提取方法、分析方法、不同水果中糖苷键合态香气物质的种类、糖苷键合态香气物质的化学组成进行了综述。指出了水果中糖苷键合态香气物质研究中存在的问题及今后研究的重点。 | Glycosidically bound aroma compounds are non-volatile and odourless glycosides in fruits. Studies on these compounds in fruits with some released methods are important in enhancing the total aroma quality of fruits and their processed products. In this paper, the glycosidically bound aroma compounds in fruits were introduced. In addition, the extraction and analysis methods of bound aroma compounds in fruits, the bound aroma compounds in different fruits and the chemical composition of the bound aroma compounds were summarized. The problems and development trend in the future of bound aroma compounds in fruits were discussed.

【目的】利用E. coli体外大量高效表达带有1个额外半胱氨酸残基的α-醇溶蛋白,经Ni+-NTA柱纯化获得目标蛋白,通过氧化-还原反应将其整合到基础面粉中,利用粉质仪研究其对面团流变学特性的影响,以确定该基因表达产物的加工品质效应。【方法】根据α-醇溶蛋白基因编码区保守序列设计引物,从小麦品种陕253中克隆到1条含α-醇溶蛋白基因编码区的目的片段,长度为1 243 bp(GenBank登录号GQ891685),构建了该基因的原核表达载体pET32a-S253-Agli,在大肠杆菌E. coli BL 21(DE3)中经IPTG诱导表达,对表达的蛋白进行亲和层析及低温冷冻干燥回收、纯化,通过微量掺粉试验,在4 g粉质仪上测定其对面团流变学特性的影响。【结果】该基因片段包含900 bp的完整编码序列及部分5′-调控元件;Uniq domainⅡ区第6位氨基酸密码子C→G的转换,导致丝氨酸Ser→半胱氨酸Cys的变化,这1额外的半胱氨酸将有可能参与形成1个分子间二硫键;用IPTG诱导表达,经SDS-PAGE及Western blotting检测,证实融合蛋白表达成功并主要以包涵体形式存在;粉质结果表明,添加S253-Agli蛋白虽然能够增加面团的带宽及机械耐力系数,却因显著缩短面团稳定时间及形成时间而对面团的粉质参数产生了总体的负面效应。【结论】具有1个额外半胱氨酸残基的α-醇溶蛋白GQ891685增强了面筋弹性,但降低了面筋强度。 | 【Objective】 An α-gliadin gene, with an additional cysteine residue, was cloned and expressed in E. coli system. The target protein was purified by Ni+-NTA column, and then integrated into the control flour to understand the potential quality of this α-gliadin gene. 【Method】 A DNA fragment with 1 243 bp (GenBank accession GQ891685)was cloned from Shaan 253 by primers designed according to conserved domains of known α-gliadin genes. Meanwhile, the gene expression vector pET32a-S253-Agli was constructed. Fusion protein was induced in the host strain E. coli BL21(DE3)by IPTG. In order to determine its processing quality of subunit S253-Agli, the expressed product was purified and recovered by affinity chromatography and low temperature cryodesiccation, and then integrated into the control flour utilization of 4 g Micro-doughlab. 【Result】 Sequence analysis showed that the DNA fragment of this gene contained a complete 900 bp coding region and some of regulatory elements. In the deduced amino acid sequences, an extra cysteine replacement of serine at position 6, which may form an intermolecular disulfide bond, was caused by single base conversion of C/G. The fusion proteins, induced by IPTG, were confirmed by SDS-PAGE and Western-blot and mainly existed as inclusion body. The farinograph results suggested that the purified subunit S253-Agli has negative effects on flour quality because of its reduction of main parameters, including development time and stability time, although some of farinograph parameters increased significantly, such as width of curve and mixing tolerance index.【Conclusion】 It was suggested that the potential quality of α-gliadin protein encoded by gene GQ891685 increased the elasticity but decreased the strength of wheat flours.

【目的】明确苹果鲜切后品质和褐变的变化规律;探讨外源抗坏血酸(AsA)与氯化钙(CaCl2)处理的生理作用,筛选理想的保鲜剂。【方法】取成熟期富士苹果果实为试材,经去皮、去核后,切分成厚度约为1 mm的果片,分别于蒸馏水、1.0% AsA、1.0% CaCl2水溶液中浸泡5 min,吸干水分后,用培养皿盛装,置于室温(25℃)条件下于0、0.25、0.5、1、2、4、6、8、10、12 h后进行褐变指数、失重率调查和可溶性总糖、可滴定总酸、抗坏血酸(AsA)、总酚、丙二醛(MDA)含量测定及多酚氧化酶(PPO)、过氧化物酶(POD)活性测定。【结果】苹果切分后,蒸馏水浸泡的果片褐化迅速、褐变严重,水分及其它易挥发性物质大量散失,可溶性总糖、可滴定总酸、抗坏血酸和总酚含量下降,糖酸比值上升,PPO、POD活性迅速升高,MDA含量先升高后下降。1.0% AsA和1.0% CaCl2处理均能有效延迟果肉褐化进程,降低褐变程度,抑制水分及其它易挥发性物质、可溶性总糖、可滴定总酸、抗坏血酸和总酚含量的下降,延迟糖酸比值上升以及PPO、POD活性高峰的到来,MDA含量升高。两者相比,1.0% CaCl2的处理效果更好。初步建立了鲜切苹果产品质量评价体系,可溶性固形物、可溶性总糖、可滴定总酸、酚类物质含量高,易挥发性物质散失速率低,不易褐变的品种属于良好的鲜切苹果加工品种。【结论】1.0% CaCl2是鲜切苹果理想的保鲜剂及褐变抑制剂。 | 【Objective】 The changes of quality and browning of the fresh-cut apples, the physiological roles of exogenous ascorbic acid (AsA) and calcium chloride (CaCl2) were studied for screening of an ideal preservative. 【Method】 Ripening ‘Fuji’ apple fruits were used as materials and peeled, cored, and then cut into slices about 1mm; after soaked for 5 min in distilled water, 1.0% AsA and 1.0% CaCl2 aqueous solution, wiped the surface water, then put in culture vessel under 25 ℃, and at 0, 0.25, 0.5, 1, 2, 4, 6, 8, 10, 12 h, the browning index and the rate of weigh loss were surveyed, the contents of total soluble sugars, total titratable acids, ascorbic acid (AsA), total phenols and malondialdehyde (MDA) were analyzed, and the polyphenol oxidase (PPO) and peroxidase (POD) activities were detected. 【Result】 The quality and physiological characteristics of the fruit slices soaked in distilled water were changed dramatically, flesh browning was rapid and serious, water and other volatile material released largely, the content of total soluble sugars, total titratable acids, AsA and total polyphenols decreased, the ratio of sugar and acid increased, the activities of PPO and POD rose rapidly. The content of MDA increased first and then decreased. 1.0% AsA and 1.0% CaCl2 treatment could effectively delay the process of flesh browning, reduced browning degree, inhibited decreasing of water, volatile substances, total soluble sugars, total titratable acids, ascorbic acid and total polyphenols, delayed sugar/acid ratio increase, as well as PPO, POD activities in the peak arrival, the content of MDA increased. In general, the treatment of 1.0% CaCl2 was better. In addition, a quality evaluation system of fresh-cut product was initially established. Varieties with high content of soluble solids, total soluble sugar, total titratable acids and phenolic substances, low volatile matter loss rate, and browning-resistance are good apple varieties for fresh-cut apples processing.【Conclusion】 1.0% CaCl2 is a better preservative reagent and browning inhibitor in fresh-cut apples.

【目的】研究蚕蛹油（silkworm pupa oil）超声波辅助萃取的最佳工艺、蚕蛹油的理化性质、影响蚕蛹油氧化的因子和不同抗氧化剂及几种天然多酚类提取物对蚕蛹油的抗氧化效果。【方法】利用响应曲面法（response surface methodology）建立超声波辅助萃取蚕蛹油的数学模型,获得最佳萃取工艺;利用气相色谱法测定蚕蛹油中脂肪酸组成及含量;采用Schaal烘箱法,研究不同因子和添加不同抗氧化剂及几种天然多酚提取物对蚕蛹油抗氧化稳定性影响。【结果】通过二次回归模型响应曲面分析得出超声波辅助萃取蚕蛹油的最佳工艺条件为：超声功率102 W,超声时间20 min;超声温度40℃,在此条件下,蚕蛹油实际得率的平均值为28.9%,提取率为96.3%;超声波辅助萃取的蚕蛹油中不饱和脂肪酸相对含量为74.2 %,其中油酸相对含量为38.3%,α-亚麻酸相对含量为30.2%,亚油酸相对含量为4.3%,棕榈油酸相对含量为1.0%,花生酸相对含量为0.4%;光照、金属离子、温度均可显著加速蚕蛹油氧化,几种天然多酚提取物中五倍子单宁对蚕蛹油抗氧化性最强。【结论】蚕蛹油超声波辅助萃取的提取率高、萃取时间短,油脂品质好;在蚕蛹油储存、加工中应降低温度、避光、避免接触金属离子,添加五倍子单宁可作为蚕蛹油良好的天然抗氧化剂。 | 【Objective】 The optimum conditions of Ultrasound-assisted extraction of silkworm pupa oil (SPO), physicochemical property of SPO, factors influencing SPO oxidation, and antioxidant effects of different antioxidants and several polyphenols extracts for SPO were all investigated in this paper. 【Method】 Response surface method (RSM) was used to establish the mathematical model of ultrasound-assisted extraction of SPO to obtain the optimum conditions. Fatty acid compositions and contents of SPO were tested by gas chromatography (GC). Factors influencing SPO oxidation and antioxidation stability of different antioxidants and several polyphenol extracts for SPO were investigated by Schaal oven method. 【Result】 The optimum conditions obtained through RSM analysis were as follows: ultrasonic power was 102 W, ultrasonic time was 20 min and ultrasonic temperature was 40℃. The average yield of SPO was 28.9% and the extraction rate was 96.3%. The relative content of unsaturated fatty acid in SPO was 74.2%, where oleic acid was 38.3%, α-linolenic acid was 30.2%, linoleic acid was 4.3%, palmitoleic acid was 1.0% and arachidonic acid was 0.4%. Light, metallic ions and temperature can significantly speed up SPO oxidation. Among several polyphenol extracts, gallnut tannin had the strongest antioxidant capacity. 【Conclusion】 These results suggest that Ultrasound- assisted extraction of SPO had a higher extraction rate, a less extraction time and a good product quality. SPO should be stored and processed in a lower temperature condition and avoid light and metallic ions. Gallnut tannin could be used as a good natural antioxidant in SPO.

【目的】土壤抗蚀性是评定土壤抵抗土壤侵蚀能力的重要参数之一,研究黄土丘陵区坡耕地退耕营造灌木林后土壤抗蚀性变化过程对认识该地区生态恢复过程中土壤质量的演变及其效果评价具有重要意义。【方法】采用时空互代法,以黄土丘陵区不同年限的人工灌木林为研究对象,选取坡耕地和天然侧柏林为对照,通过室内测试分析,并运用统计和相关分析等方法,研究土壤抗蚀性的变化过程。【结果】侵蚀环境下的坡耕地由于受到人为活动的干扰,土壤抗蚀性能低下,种植灌木林后,土壤抗蚀性显著提高。其中土壤水稳性团聚体含量逐渐增加,并从小粒径为主改变为大粒径占绝对优势,平均重量直径(EMWD )随种植年限逐渐上升,结构体破坏率逐渐降低;微团粒结构随种植年限从小粒径向大粒径转变,有机质含量、土壤团聚状况、团聚度和分散系数均呈增加趋势;总体来看相同年限的沙棘林对土壤抗蚀性改善作用强于柠条林。相关性分析显示,土壤抗蚀性指数(SAI)、团聚状况、团聚度、微团聚体和土壤理化性质相关性较高,可以作为反映土壤质量中的抗蚀性指标。黄土丘陵区坡耕地SAI极其低下,退耕营造柠条林后,SAI显著增加,25年时较坡耕地增加497%,为相同年限沙棘林的69%,天然侧柏林的52%。【结论】黄土丘陵区坡耕地人为干扰是造成土壤抗蚀性降低的主要原因,营造灌木林后可以显著改善土壤抗蚀性能,但是与该地区顶级群落时的土壤抗蚀性相比,还存在着较大差距,SAI可以有效的反映生态过程中的土壤抗蚀性变化过程。 | 【Objective】 Soil anti-erodibility is an important parameter representing material cycle and energy flow in soil ecosystem. Study on dynamics of soil anti-erodibility in the abandoned cropland in Loess Hilly area so as to understand the change and effect evaluation during process of ecological restoration is of great importance. 【Method】 The research adopted interchangeable space-time method, selected the artificial shrubs at different times as objects and chose slope cropland and the plot grown with Platycladus orientailis as the control to analyze the change of soil anti-erodibility using statistic analysis. 【Result】 The results indicated that the soil anti-erodibility under erosive slope cropland owing to human activities was low. However, there was a significant improvement in soil anti-erodibility after planting shrub. The content of soil water-stable aggregates increased gradually and small aggregates and small microaggregates transformed into aggregates with much bigger diameter. EMWD, organic matter, aggregate state, aggregate degree, dispersion coefficient increased with years while soil structure deterioration rate dropped. In general, the improvement of Hippophae rhamnoides on soil anti-erodibility was better than that of Caragana korshinkii at the same age. Correlation analysis showed that there was a significant relationship among SAI, aggregate state, aggregate degree, microaggregates and phycio-chemical property, which can be used as indicators to reflect soil quality. SAI rose significantly, and increased by 497% in 25 a compared to slope cropland, while were only 69% and 52% of Hippophae rhamnoides and Platycladus orientailis, respectively.【Conclusion】 The results suggested that disturbance from human is a major cause of poor soil anti-erodibility. It is impossible to recover soil anti-erodibility by planting shrubs in erosive slope cropland in the Loess Hilly area, but there is a way to get the climax community. SAI can reflect effiectively the change of soil anti-erodibiity during ecological restoration.

【目的】探讨不同光谱能量分布对番茄幼苗生长发育的影响,为番茄工厂化育苗的光环境调控提供理论依据。【方法】采用LED调制并获取6种不同光谱能量分布的光源,以镝灯为对照,在AGRI-LED植物培养系统内培育番茄幼苗,其它环境因子保持一致。在幼苗期测定植株株高、茎粗、叶面积等形态指标以及根系活力、糖氮物质、叶片抗氧化酶活性等生理指标,并观察叶片下表皮气孔特性。【结果】蓝光、红蓝光组合及红蓝绿光组合处理的幼苗植株矮壮、比叶面积小,根冠比及壮苗指数高,红光处理与之相反。复合光谱有利于幼苗的生长和形态建成;单一红光、黄光或绿光处理引起幼苗徒长,添加蓝光能够抑制这种效应。蓝光处理的幼苗总可溶性糖、总游离氨基酸含量以及干样质量均显著高于其它处理;红蓝绿光组合处理的幼苗根系活力、总淀粉含量最高;红蓝光组合处理的叶片光合速率及可溶性蛋白含量最高而且有利于糖氮物质在叶、茎、根中的均衡分布。蓝光、红蓝光组合、红蓝绿光组合处理的幼苗叶片的气孔密度较高,气孔面积及单位叶面积气孔面积较大;黄光处理的幼苗总的蔗糖含量虽然较高,但其它各项指标都较小,不利于幼苗生长发育。【结论】蓝光、红蓝组合光及红蓝绿组合光有利于樱桃番茄幼苗的生长发育并能降低能耗成本。 | 【Objective】 Effects of different light spectral energy distributions on growth and development of tomato was studied in order to provide theoretic references for the commercial production of seedlings. 【Method】 The dysprosium lamp used as a control light source, six kinds of spectra were obtained by using light-emitting diode(LED). Tomato seedlings were grown in AGRI-LED plants cultivation system where other environmental factors were the same. Morphological parameters such as plant height, stem diameter, leaf area and physiological parameters such as root activity, content of sugar and nitrogen, enzyme activities of leaves were studied at seeding stage. At the same time, the stomata traits on leaf subsurface were observed. 【Result】 Plants under blue light, combinations of light (RB, RBG) treatment grown stronger and had a larger root-shoot ratio and also had smaller specific leaf area, but the red light had the opposite effect. Combinations of light benefited the growth and morphogenesis of seedlings. Monochrome red, yellow and green light induced seedling spindling and blue light inhibited the effects. Under blue light treatment, plants exhibited the highest total soluble sugar content, total amino acid content, and the dry weight was also the largest. The root activity and total starch content of tomato under the combinations of light (RBG) treatment was the highest. The combination of light (RB) made the leaves show highest photosynthetic rate and enzyme activity and accelerated carbon and nitrogen balanced distribution in leaves, crowns and roots. Meanwhile, the density of stomata of tomato leaves was higher and the area of stomata, stomata area per unit leaf area was larger under blue light and the combinations of light (RB, RBG). Though the total sucrose of tomato in yellow light treatment was the highest, but other kinds of indexes were smaller and it had unfavorable effect on growth and development of seedling. 【Conclusion】 It is concluded that blue light or the combinations of light (RB, RBG) benefit the growth and development of tomato seedling.

【目的】馒头品质是中国小麦改良的重要目标,准确性高、重复性好的评价方法是有效进行遗传改良的前提和基础。本文目的为研究实验室北方馒头品质评价方法。【方法】25个不同筋力小麦品种分别种植于黑龙江、宁夏、新疆和甘肃,采用机制方法加工北方馒头,用国标GB/T17320-1998和澳大利亚面包研究所（BRI）馒头品质评价方法进行品质评分,以比较2种馒头品质评价方法的异同。【结果】BRI评价方法中的压缩张弛性（SR）与国标馒头评分中体积、比容、弹性及总评分呈正相关（r=0.60―0.72）,可作为馒头品质评价的有效指标。BRI总评分与国标总评分均呈显著正相关（r=0.66,P＜0.01）,但其总评分值相对较低。【结论】BRI馒头品质评价方法能更好区别不同筋力馒头品质间的差异,且较为客观、易操作,可以用来有效评价中国北方馒头。质构仪压缩张弛性可以较好地反映馒头的适口性,能对馒头品质进行客观量化评价。基于国标和BRI方法,研究提出了新的馒头品质评价标准。 | 【Objective】 Improvement of northern style Chinese steamed bread (CSB) quality is an important breeding objective in China, and a repeatable and accuracy evaluation procedure is crucial for breeding program. Two scoring systems including the national standard method GB/T17320-1998 and the Bread Research Institute of Australia Limited (BRI) method were used to compare the northern style CSB quality. 【Method】 Twenty-five wheat genotypes were grown at four locations in 2002 season in spring-sowing wheat zones. With water addition determined by gluten strength and grain hardness, these genotypes were examined for their suitability of steamed bread evaluated by BRI method. The texture of northern style CSB was also evaluated by a Texture Analyzer TA-XT2i and by trained panelists using the national standard method GB/T17320-1998. The color was measured by a Minolta CR-310 colormeter.【Result】 Stress relaxation (SR) in BRI scoring system had a significant and positive correlation with volume, specific volume, springiness, and total score of northern style CSB from the national standard method (r=0.60-0.72). SR is recommended as a major parameter in evaluating steamed bread quality. With a relatively lower score, the BRI total score was significantly and positively correlated with total score from the national standard method (r=0.66). 【Conclusion】 The BRI method can distinguish the small difference among steamed bread quality made from flours with different gluten strengths. It is more objective and convenient, so it can be used to evaluate the steamed bread quality. Stress relaxation from the texture analyzer can be used to evaluate northern style steamed bread quality, since it is closely associated with CSB springness. An improved method was proposed for the evaluation of northern style CSB quality of common wheat cultivar, based on methodologies used in the BRI quality scoring system and Chinese national standard for northern style CSB.