浙江第一古樟就地保护措施研究   总被引：4，自引：0，他引：4  

凌飞  王金荣  周正廷 《华东森林经理》2006,20(4):37-39

通过对浙江第一古樟的生长现状调查、生长影响因素分析,提出了古樟保护与景点建设相结合,筑堤保树与改路保树、拆庙护树相结合,以低水位人工湖指示地下水位高度,通过泵提排水控制古樟地下水位等古樟就地保护的具体措施。  相似文献   

中国特有植物"摇钱树"野生资源及保护利用研究     

田朝阳  郑晓军  段增强  孙金花  张永才 《河南农业大学学报》2006,40(1):35-37

对中国特有树种———”摇钱树”资源进行了认定、评价,筛选出青钱柳Cyclocarya paliurus(Batal.)Iljinsk、金钱槭Dipteronia sinensisOliv.、太白金钱槭D.sinensisOliv.var.taipeiensisFang et Fang f、云南金钱槭D.dyeranaHenry、铜钱树Paliu-rus hemsleyanusRehd、短柄铜钱树P.orientalis(Franch)Hemsl.等6种主要种源,并就其保护措施、开发技术和利用前景提出建议.  相似文献   

鱼类栖息地保护技术研究进展     

洪玉珍  孟顺龙  陈家长 《农学学报》2023,13(3):82-87

为进一步促进鱼类栖息地保护与修复工作的深入开展以及保护技术的推广应用,综述了国内外鱼类栖息地评估方法和保护与修复技术的发展概况,归纳了常用的鱼类栖息地评估方法,总结了鱼类栖息地保护与修复项目中运用的技术,分析了现有保护措施存在的问题,提出了较全面的鱼类栖息地评估方法和修复措施的建议,以期为从事鱼类栖息地保护与修复工作的技术人员提供技术参考。  相似文献   

农村集体产权制度改革的后续管理探讨          下载免费PDF全文

李兆庭  张美玲 《现代农业研究》2020,(2):125-126

众所周知,我国当前正在大力推进农村集体产权制度改革事业,力求农村集体经济组织成员 切身利益能够得到强有力的维护,并且在众多改革试点中成效非常明显,全面加强后续管理就成为今 后最突出的任务。为此,文章就在分析农村集体产权制度改革的侧重点基础上,从立足改革的目标、 目的、范围,明确后续管理工作的关键;强调组织成员身份与股权管理,体现后续管理的核心所在;全 面强化后续管理的保障措施,后续管理方案大力推进三个方面出发,针对后续管理方案加以论述。  相似文献   

自然保护区保护价值与措施探析          下载免费PDF全文

马菊艳 《现代农业研究》2020,(3):38-39

自然保护区是生态文明建设的主要阵地,自然保护区的建立、保护、规划、利用等工作不仅可 以保护良好的自然生态系统,还可以发展生态旅游等绿色经济,获取最大的经济效益和生态效益。  相似文献   

关于当前中国农村生态文明建设的思考          下载免费PDF全文

孙洁  刘录敬  陈晓明 《现代农业研究》2020,(3):23-25

生态文明建设是全面建成小康社会的重要内容,当前生态文明建设日益推进,环境保护受到 越来越多的重视,但农村生态文明建设形势依然严峻,我国农村生态文明建设正处于关键时期。本文 分析了当前中国农村生态文明建设存在的问题,在此基础上找到有效解决路径,进而推进农村生态文 明建设。  相似文献   

陕西城固县湿地资源保护现状及对策研究     

杨芬 《现代农业研究》2020,(7):55-56

对城固县湿地资源现状及保护情况进行了调查,针对存在的问题,提出开展湿地自然保护区 优化调整工作、加强宣传教育、完成湿地保护区勘界立标、防治外来物种入侵等方面的对策建议,为促 进城固县湿地资源科学保护、健康发展,永续利用提供有益参考。  相似文献   

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality     

《Journal of Cereal Science》2020

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.  相似文献   

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties     

《Journal of Cereal Science》2020

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.  相似文献   

中国河西走廊东灰山和西灰山作物遗存研究     

魏益民  杨谊时  张影全  赵博  李明  张波  郭波莉 《麦类作物学报》2020,40(11):1327-1333

河西走廊是古代中原文化和西域文化的交叉地带,也是古丝绸之路的重要通道。为了给研究东西方物质和文化交流在中国农业发展史上的作用提供实物证据,对甘肃民乐东灰山和西灰山现有材料采用遗址剖面土壤样本浮选、分拣、鉴定和理化分析方法,以现代作物种子为对照,确定遗址炭化作物籽粒的种类、性状差异及年纪。结果显示,东灰山遗址发现了炭化小麦、大麦、谷子(粟)、糜子(黍、稷)、黑麦、荞麦和燕麦籽粒,以及胡桃壳、枣核等;西灰山遗址发现了炭化小麦、谷子、糜子和大麦籽粒;两个遗址的作物种植结构基本一致。东灰山和西灰山发现的作物以小麦最为古老,距今在3 800~3 600年之间,西灰山小麦种植历史稍早于东灰山。在新石器晚期至青铜器时代,河西走廊的粮食生产已有比较合理的作物种类结构,包括小麦、大麦、谷子、糜子、黑麦、荞麦和燕麦等。炭化小麦籽粒较小,且大小不均匀,说明人工选育程度低。如对东灰山和西灰山作物和植物遗存开展系统性发掘,可能还会有更多新发现或新认知。  相似文献