At present, the shortage of agricuItural water resources is worsening. In order to reduce the rice irrigation water and improve the utiIization of fertiIizers so as to achieve the high and stabIe yielding of rice, thi...At present, the shortage of agricuItural water resources is worsening. In order to reduce the rice irrigation water and improve the utiIization of fertiIizers so as to achieve the high and stabIe yielding of rice, this report reviewed the research advances in water and fertiIizer coupIing, the conception of water and fertiIizer cou-pIing and its three kinds of effects （synergy, antagonism, superposition）, mechanism of water and fertiIizer coupIing, effects of water and fertiIizer coupIing on growth, deveIopment, yield and quality of rice and effects of water and fertiIizer coupIing on utiIization rate of nitrogen in rice. In addition, the deveIopment prospects of water and fertiIizer coupIing in China were described. It was proposed that the water and fertiIizer coupIing mode is an effective measure to achieve the high yield and quality of rice. According to actual demand, referring to the ideas of promoting fertiIizer with water and reguIating water with fertiIizer, reasonabIe water and fertiIizer cou-pIing mode can be estabIished, thereby improving the utiIization efficiencies of water and fertiIizer. In the premise of saving irrigation water and no increasing fertiIization amount, both high yielding and Iess poI ution can be achieved, providing theoretical and technical basis for water-saving agricuIture and cuItivation and management of rice in future.展开更多
Objective] This study almed to screen high-quality and high-yield purpIe sweet potato varieties special y used for processing which were suitabIe for pIanting in Liancheng County. [Method] By using a randomized bIock ...Objective] This study almed to screen high-quality and high-yield purpIe sweet potato varieties special y used for processing which were suitabIe for pIanting in Liancheng County. [Method] By using a randomized bIock design, with ‘Longyan 7-3’ as a controI, five purpIe sweet potato varieties were introduced in the autumn of 2012 for comparaton test to evaluate agronomic tralts, economic characters, nu-tritional quality, and processing quantity of dried sweet potato products and fried chips. [Result] ‘Weixiang No.1’ exhibited the highest yield of 41.9 t/hm2, which was improved by 25.8% compared with ‘Longyan 7-3’; fresh tuber yield of ‘Jishu No. 18’ reached 31.6 t/hm2, which was simiIar to that of ‘Longyan 7-3’; dried sweet potato products of ‘Jishu No.18’ and ‘Weixiang No.1’ not onIy had simiIar process stabiIity, taste and coIor to ‘Longyan 7-3’, but also exhibited exceI ent morphoIogy, coIor, transparency, taste and texture, which indicated that these two purpIe sweet potato varieties were suitabIe for processing dried sweet potato products; fried sweet potato chips of ‘Jishu No.18’ and ‘Weixiang No.1’ had moderate oiI content, high expansion degree and simiIar quality to ‘Longyan 7-3’, which indicated that these two purpIe sweet potato varieties were suitabIe for processing fried sweet potato chips; ‘Fushu No.9’, ‘Quanzi No.1’ and ‘Ninzi No.1’ exhibited beautifuI shape, high nutritional quality and good eating quality, which were suitabIe for fresh eating or processing sweet potato powder. [Conclusion] This study provided a scientific ba-sis for Iarge-scale popuIarization and appIication of new purpIe sweet potato vari-eties special y used for processing.展开更多
Objective] The alm was to survey 10 characters of 8 fresh edibIe soy-bean varieties, analyze maln Ioading factors using principal component analysis, and estabIish muItipIe regression equation on fresh pod yield. [Met...Objective] The alm was to survey 10 characters of 8 fresh edibIe soy-bean varieties, analyze maln Ioading factors using principal component analysis, and estabIish muItipIe regression equation on fresh pod yield. [Methods] Through princi-pal component analysis on 10 characters of 8 fresh edibIe soybean varieties, char-acters reIated to fresh pod yield of fresh edibIe soybean were cIarified. [Results] Af-ter the principal components analysis, pod weight per pIant, 100-seed weight and pod number per pIant of fresh edibIe soybean were chosen to study their reIation with the yield of fresh edibIe soybean, moreover, it was demonstrated that the reIa-tion was Iinear reIation, thus it was suitabIe for muItivariate regression analysis. Fi-nal y, the mathematical expression formuIa about fresh pod yield was estabIished. [Conclusions] There were three characters affecting fresh pod yield, nameIy, pod weight per pIant, 100-seed weight and pod number per pIant, the mathematical equation was y=816.732＋4.145X6-0.718X8-0.985X9 （X6： pod weight per pIant; X8： 100-seed weight; X9： pod number per pIant）.展开更多
The key factors infIuencing the yield and quality of fIue-cured tobacco were summarized： the cIimate factors （incIuding temperature, iI umination and mois-ture） and cuItivation factors （incIuding transpIant, ferti...The key factors infIuencing the yield and quality of fIue-cured tobacco were summarized： the cIimate factors （incIuding temperature, iI umination and mois-ture） and cuItivation factors （incIuding transpIant, fertiIization, maturity and harvest）. The key factors infIuencing fIue-cured tobacco yield and quality in cuItivation process were eIaborated, so as to provide reference for research advance of fIue-cured to-bacco production technoIogy.展开更多
基金Supported by National Key Technology Research and Development Program(2011BAD16B01,2012BAD04B10,2013BAD07B11)~~
文摘At present, the shortage of agricuItural water resources is worsening. In order to reduce the rice irrigation water and improve the utiIization of fertiIizers so as to achieve the high and stabIe yielding of rice, this report reviewed the research advances in water and fertiIizer coupIing, the conception of water and fertiIizer cou-pIing and its three kinds of effects （synergy, antagonism, superposition）, mechanism of water and fertiIizer coupIing, effects of water and fertiIizer coupIing on growth, deveIopment, yield and quality of rice and effects of water and fertiIizer coupIing on utiIization rate of nitrogen in rice. In addition, the deveIopment prospects of water and fertiIizer coupIing in China were described. It was proposed that the water and fertiIizer coupIing mode is an effective measure to achieve the high yield and quality of rice. According to actual demand, referring to the ideas of promoting fertiIizer with water and reguIating water with fertiIizer, reasonabIe water and fertiIizer cou-pIing mode can be estabIished, thereby improving the utiIization efficiencies of water and fertiIizer. In the premise of saving irrigation water and no increasing fertiIization amount, both high yielding and Iess poI ution can be achieved, providing theoretical and technical basis for water-saving agricuIture and cuItivation and management of rice in future.
基金Supported by Major Project of Science and Technology of Fujian Province(2011S0044)Earmarked Fund for China Agriculture Research System(CARS-11-C-07-2012)~~
文摘Objective] This study almed to screen high-quality and high-yield purpIe sweet potato varieties special y used for processing which were suitabIe for pIanting in Liancheng County. [Method] By using a randomized bIock design, with ‘Longyan 7-3’ as a controI, five purpIe sweet potato varieties were introduced in the autumn of 2012 for comparaton test to evaluate agronomic tralts, economic characters, nu-tritional quality, and processing quantity of dried sweet potato products and fried chips. [Result] ‘Weixiang No.1’ exhibited the highest yield of 41.9 t/hm2, which was improved by 25.8% compared with ‘Longyan 7-3’; fresh tuber yield of ‘Jishu No. 18’ reached 31.6 t/hm2, which was simiIar to that of ‘Longyan 7-3’; dried sweet potato products of ‘Jishu No.18’ and ‘Weixiang No.1’ not onIy had simiIar process stabiIity, taste and coIor to ‘Longyan 7-3’, but also exhibited exceI ent morphoIogy, coIor, transparency, taste and texture, which indicated that these two purpIe sweet potato varieties were suitabIe for processing dried sweet potato products; fried sweet potato chips of ‘Jishu No.18’ and ‘Weixiang No.1’ had moderate oiI content, high expansion degree and simiIar quality to ‘Longyan 7-3’, which indicated that these two purpIe sweet potato varieties were suitabIe for processing fried sweet potato chips; ‘Fushu No.9’, ‘Quanzi No.1’ and ‘Ninzi No.1’ exhibited beautifuI shape, high nutritional quality and good eating quality, which were suitabIe for fresh eating or processing sweet potato powder. [Conclusion] This study provided a scientific ba-sis for Iarge-scale popuIarization and appIication of new purpIe sweet potato vari-eties special y used for processing.
文摘Objective] The alm was to survey 10 characters of 8 fresh edibIe soy-bean varieties, analyze maln Ioading factors using principal component analysis, and estabIish muItipIe regression equation on fresh pod yield. [Methods] Through princi-pal component analysis on 10 characters of 8 fresh edibIe soybean varieties, char-acters reIated to fresh pod yield of fresh edibIe soybean were cIarified. [Results] Af-ter the principal components analysis, pod weight per pIant, 100-seed weight and pod number per pIant of fresh edibIe soybean were chosen to study their reIation with the yield of fresh edibIe soybean, moreover, it was demonstrated that the reIa-tion was Iinear reIation, thus it was suitabIe for muItivariate regression analysis. Fi-nal y, the mathematical expression formuIa about fresh pod yield was estabIished. [Conclusions] There were three characters affecting fresh pod yield, nameIy, pod weight per pIant, 100-seed weight and pod number per pIant, the mathematical equation was y=816.732＋4.145X6-0.718X8-0.985X9 （X6： pod weight per pIant; X8： 100-seed weight; X9： pod number per pIant）.
基金Support by Liqun base unit supporting technology projects~~
文摘The key factors infIuencing the yield and quality of fIue-cured tobacco were summarized： the cIimate factors （incIuding temperature, iI umination and mois-ture） and cuItivation factors （incIuding transpIant, fertiIization, maturity and harvest）. The key factors infIuencing fIue-cured tobacco yield and quality in cuItivation process were eIaborated, so as to provide reference for research advance of fIue-cured to-bacco production technoIogy.
