干旱是影响大豆产量的重要因素之一,建立相对稳定的耐旱鉴定方法、发掘耐旱品种是大豆耐旱育种的前提.基于前期对87份大豆材料耐旱性的初步鉴定结果以及对其中30份大豆材料耐旱等级划分重复鉴定的基础上,选取了代表性大豆材料12份,对分别反映萎蔫情况、叶片相对含水量、生长状况的10个耐旱相关指标进行测定.结果表明:与对照相比,干旱胁迫下大豆的叶片相对含水量降低,叶片相对电导率升高,大部分材料的生长受到抑制,生物量降低,根冠比增加,以上指标在不同材料间均存在显著差异(P＜0.05).萎蔫天数的遗传率为93％,是简单、直观、稳定的耐旱鉴定指标.相关性分析表明:萎蔫等级、叶片相对电导率分别与萎蔫天数呈极显著负相关,叶片相对含水量、根相对于重分别与萎蔫天数呈极显著正相关,且这些指标具有较高的遗传率(73％～89％),亦可作为耐旱鉴定的指标.筛选到的PI595843、科丰1号、五河齐黄豆等耐旱种质可为大豆耐旱育种提供材料基础.

The one-time-fermentation was applied to produce bread. The influences of kelp clay, Ohwi clay and red date paste on streamed bread quality were researched by controlling their percents in mixture material. The optimum percents of materials are: kelp clay 180 g (in 1kg wheat flour), Ohwi clay 250 g (in 1 kg wheat flour) and red date paste 100 g, honey 25 ml. At the same time, the influences of production technology on the quality of streamed bread were studied and the streamed bread quality was optimal under the conditions of mix-time 30 min, ferment time 90 min, and pH value 6.0.

研究一次发酵法海带葛根馒头的生产工艺,重点探讨海带汁和葛根汁的添加量对馒头品质的影响。结果表明,在1 000 g面粉中加入75 g干海带制取的海带汁和10 g葛根块制取的葛根汁代替水,并加入20 m l蜂蜜和面30 m in,醒发70 m in,面团pH值6.0,生产的海带葛根馒头品质最好。