Clipping by Plateau Pikas and Impacts to Plant Community     

《Strength and Conditioning Journal》2020,73(3):368-374

Plateau pikas (Ochotona curzoniae) often clip tall plants near active burrow entrances to detect and avoid predators. This clipping behavior influencing plant communities near active burrow entrances has not been well documented. A field experiment was conducted to investigate the effects of this clipping behavior on plant communities across three sites in the Qinghai-Tibetan Plateau by comparing plant communities near active burrow entrances with communities near abandoned burrow entrances. This study showed that the clipping behavior decreased plant community height and increased plant cover and species richness of the community and had no effect on plant community biomass across three sites or at each site. This study further showed that clipping behavior decreased the plant biomass of the graminoid group and had no effect on the plant species richness of the graminoid group, whereas it increased the plant biomass and plant species richness of the forb group across the three sites or at each site. These findings suggest that a general pattern concerning the effect of the clipping behavior can increase plant species richness and decrease the grazing quality of alpine meadows near active burrow entrances.  相似文献   

吲哚乙酸处理对银杏幼苗生长指标的影响     

王燕  阳文锐  程水源 《湖北农学院学报》2002,22(4):322-323

银杏（Ginkgo biloba L.)幼苗移栽后，用吲哚乙酸（IAA）溶液喷布叶片，结果表明：500μg/g与250μg/g的IAA溶液处理能极显著地提高银杏苗高，料大程度地增粗干径，同时也能增加银杏苗叶片数。从处理效果和经济的角度综合考虑，500μg/g与250μg/g的IAA溶液处理为本试验的最佳处理。  相似文献   

草莓采后热处理保鲜效应研究   总被引：9，自引：0，他引：9  

张子德  马俊莲 《河北农业大学学报》1994,17(3):107-110

草莓采后热处理保鲜效应研究张子德，马俊莲（河北农业大学食品系，保定０７１００１）关键词草萄，热处理，保鲜分类号Ｓ６６８．４Ｓ６０９．３近年来，热处理做为无公害保鲜水果的一种方法已引起人们的普遍关注。据报道，热处理后果实的呼吸作用下降”‘，延迟跃变型果...  相似文献   

Effect of presowing seed treatments on germination and early seedling growth of wheat varieties under saline conditions     

Maqsood Ahmed Kamboh  Yoko Oki  Adachi Tadashi 《Soil Science and Plant Nutrition》2013,59(1):249-255

The effect of presowing wheat seed treatments was investigated for the salt-sensitive variety Blue Silver and relatively salt-tolerant variety PARI-73 at the germination and early seedling stages. Seeds were treated with distilled water (DW) or 10/50 mm KCl, KNO₃ , CaCl₂, Ca(NO₃)₂ and then germinated in DW or 200 mm NaCl. Treatment with calcium (Ca) or potassium (K) did not lead to a significantly higher rate for final germination than the DW treatment. Ca salt treatments significantly improved shoot growth during the early seedling establishment stage in both varieties, especially in the salt-sensitive variety Blue Silver. There were significant differences in the Ca content of seeds after various presowing treatments. There were also significant differences between both varieties in the ion contents after seed treatment. However, these differences appeared to be related to the improvement of shoot growth during the early seedling establishment stage and not to the effectiveness of pres owing seed treatments in increasing germination.  相似文献   

Effect of heat treatment on the proximate composition,energy values,and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties     

Onyeike EN  Omubo-Dede TT 《Plant foods for human nutrition (Dordrecht, Netherlands)》2002,57(3-4):223-231

The effects of heat treatments on the proximate composition, energy content, and levels of some antinutritional factors in brown and marble-colored African yam bean (AYB) seed flours were investigated. In raw brown and marble-colored AYB seed flours; moisture content, dry matter, crude protein, crude fat, ash, total carbohydrate and caloric value did not differ significantly at the 5% level. Autoclaving and cooking slightly increased the moisture level. Crude protein, crude fat, and ash contents were decreased by autoclaving and were further decreased by cooking. The decrease was not, however, considerable for the AYB that is not eaten raw and whose full nutritional potential as a legume can be derived only when heat treated, as previous reports have indicated for legume seeds.The levels of the toxicants were generally higher in the raw brown AYB compared to the marble-colored, and were generally reduced by both autoclaving and cooking. In the most commonly available and consumed marble-colored AYB, autoclaving at 121 ^°C, 15 psi for 20 min decreased cyanogenic glycosides by 46%, oxalate by 48.9%, tannin by 15.0%, saponin by 14.8% and trypsin inhibitors by 61.3% while cooking for 3.5 hours in tap water decreased these toxic factors by 66.5%, 70.3%, 72.2%, 48.7%, and 86.0%, respectively.The results indicate that for raw samples, varietal difference did not significantly affect nutrient composition though the toxicants were generally higher in the brown AYB than the marble-colored. Autoclaving decreased both nutrient value and the level of toxicants in the two seed types; values were further reduced by cooking. Of the toxicants, trypsin inhibitor was found to be the most heat-labile and of the heat treatment methods, cooking to tenderness is recommendable.  相似文献   

不同施肥措施下菜地CO_2排放通量的变化特征     

王利民  黄东风  罗涛  李卫华  邱孝煊 《福建农业学报》2015,(4)

采用碱溶液吸收法对福州市郊菜地土壤CO2排放特征及其与土温之间的关系进行研究。结果表明,蔬菜生长期的土壤CO2排放通量在苗期和发育前期,它的日变化表现为黑夜白天;发育后期则为白天黑夜,且随时间的推移而呈现递减规律。此外,土壤CO2排放通量在苗期较大,不施肥(CK)、化肥(全部基施)、化肥(1/2基施+1/2追施)、化肥+长效肥力素(全部基施)、化肥+长效肥力素(1/2基施+1/2追施)、1/2有机肥+1/2化肥+长效肥力素(全部基施)、1/2有机肥(基施)+1/2化肥(氮钾肥追施+磷肥基施)+长效肥力素(追施)处理分别为2 379.08、2 482.93、2 129.94、1 299.02、1 890.04、2 293.61、3 029.99mg·m-2·d-1,而发育后期土壤CO2释放量相对较小。而且化肥+长效肥力素(全部基施)处理的菜地土壤CO2排放通量小,仅为209.96mg·m-2·d-1,而1/2有机肥(基施)+1/2化肥(氮钾肥追施+磷肥基施)+长效肥力素(追施)处理则较大,达到了3 029.99mg·d-1·m-2,表明化肥+长效肥力素(全部基施)培肥处理适宜在福州市郊菜地进行推广。指数回归分析可知,土壤15cm处的土层温度是影响菜地CO2释放的主要因素之一,且随温度的增加而升高。  相似文献   

Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC)     

V. S. Babar  J. K. Chavan  S. S. Kadam 《Plant foods for human nutrition (Dordrecht, Netherlands)》1988,38(4):319-324

The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels of TI and polyphenols by 31% and 35%, respectively.  相似文献   

Effect of alkali treatments on the nutritive value of common bean (Phaseolus vulgaris)     

V. Jyothi  S. Sumathi 《Plant foods for human nutrition (Dordrecht, Netherlands)》1995,48(3):193-200

The effect of alkali treatments of common bean seeds with red seed coat on the stability of antinutritional factors such as tannins, phytates and trypsim inhibitors, vitamins such as niacin and riboflavin and on protein quality has been studied. The samples were processed by soaking and soaking and pressure cooking in alkalies such as sodium hydroxide, sodium carbonate and sodium bicarbonate. At low temperature sodium carbonate and at high temperature sodium bicarbonate were found to be most effective in the extraction of tannins. At both low and high temperatures sodium carbonate was found to be more efficient in destruction of phytates. In the case of trypsin inhibitors, extraction at both low and high temperatures with sodium bicarbonate was most effective. Sodium hydroxide treatment was found to be better as far as the retention of niacin and riboflavin was considered.  相似文献   

蛋清粉对蛇龙珠干红葡萄酒澄清效果的研究     

焦红茹  刘爱国  谢春梅  马莉  刘愉快 《保鲜与加工》2022,22(8):29-33

以宁夏金沙麓鼎酒庄2019年份蛇龙珠干红葡萄酒为供试对象,设置不同剂量的蛋清粉进行下胶处理,测定下胶处理后葡萄酒样品的酒泥沉降速度、沉淀紧实度、沉淀高度、常规理化指标、色度、色调和热稳定性,并进行感官评价。结果表明：当蛋清粉下胶剂量≥0.06 g/L时,处理48 h后葡萄酒样品澄清度高、沉淀紧实;不同下胶剂量蛋清粉处理的蛇龙珠干红葡萄酒的干浸出物含量、色度值之间具有显著性差异,总酸含量较对照均有所降低;当下胶剂量为0.08 g/L时,葡萄酒样品浊度差最小,为4.41 NTU,感官品质最佳。综上可以确定,蛋清粉处理蛇龙珠干红葡萄酒以下胶剂量0.08 g/L、处理时间48 h为宜。  相似文献   

芹菜热激转录因子基因AgHSFB2的克隆及不同温度处理下的表达响应     

李岩  徐志胜  谭国飞  贾晓玲  王枫  熊爱生 《南京农业大学学报》2015,38(3):360-368

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