Edible sunflower variety AR9-9293 was approved by the Sunflower Variety Appraisal Committee with the country Identification number of sunflower 2015005. This paper introduced the breeding process, yield performance an...Edible sunflower variety AR9-9293 was approved by the Sunflower Variety Appraisal Committee with the country Identification number of sunflower 2015005. This paper introduced the breeding process, yield performance and characteristics, and the high-yield cultivation technology of new edible sunflower variety AR9-9293. The promotion of edible sunflower varieties and cultivation technology could achieve the effects of improving the level of the sunflower cultivation, promoting the development of rural and agricultural economy and increasing farmers＇ income, as well as positively promoting development of the society and adjusting agricultural industry structure.展开更多
[Objective] This study was conducted to provide and promote high-yield,high-sugar, high-lodging resistance cane varieties and change the situation of singleness of sugarcane variety in Guangxi. [Method] The variety, G...[Objective] This study was conducted to provide and promote high-yield,high-sugar, high-lodging resistance cane varieties and change the situation of singleness of sugarcane variety in Guangxi. [Method] The variety, Guitang 04-1001（Guitang 42）, a progeny of the cross ROC22 ×Guitang 92-66, was bred and evaluated in the aspects of morphological characteristics and production characteristics through the breeding program of a five-nursery-system protocol by both regional and production trials. [Results] Under many years of experiments, Guitang 42 was shown with high stalk, medium to large stalk diameter, easy stripping, good germination, medium tillering ability, and more population of millable stalks; and high resistance to mosaic and pokkah boeng, medium resistance to smut, high drought tolerance, and good ratooning ability. During the five-nursery-system procedure, the average of cane and sugar yield was 95.06-108.87 t/hm^2 and 15.11-16.85 t/hm^2, which were higher than CK by 11.3%-14.1% and 16.0%-18.9%, respectively. In the regional trial in 2011 and 2012, the achieved cane yield of 101.7 t/hm^2, sugar yield of 15.03 t/hm^2 and sucrose contents of 14.46% were higher than CK by 9.26%, 14.45% and0.66%, respectively. In the production trial in 2012, the average cane yield was88.62 t/hm^2, which was higher than ROC22 by 7.9%. Guitang 42 was approved by Guangxi Crop Variety Approval Committee in 2013 and elected to Guangxi Top 10 sugarcane commercial variety in 2014. [Conclusion] Guitang 42 has the characteristics of early maturity, high yield, high sugar content, good ratooning ability, and high resistance to lodging（i.e., good comprehensive traits）, and could be popularized in south sugarcane regions in China.展开更多
‘Jinxiu' is a processing apricot(Armeniaca vulgaris L.) cultivar derived from the cross of ‘Chuanzhihong'בJintaiyang'.The fruit is oval-shaped with the ground color of orange and 1/4-1/2 sheet red...‘Jinxiu' is a processing apricot(Armeniaca vulgaris L.) cultivar derived from the cross of ‘Chuanzhihong'בJintaiyang'.The fruit is oval-shaped with the ground color of orange and 1/4-1/2 sheet red in the surface. The average fruit weight is65.5 g, and the maximum value is 106 g. The flesh is orange, fine with very less fiber, toughness, less juice and freestone, and tastes sour and sweet. The soluble solid content is 12.5%. The edible rate is 95.8%. The fruit skin hardness is 12.9 kg/cm2 and storable. The preserved apricots have orange color and are tasty. The preserved yield is 40%. The fruit development period is 72 d. The fruit has high yield, and the fruit yield in full fruit period can reach 37 000 kg/hm2. ‘Jinxiu' was examined and approved by Hebei Examination and Approval Committee of Forest Tree Variety in 2013.展开更多
Chunyou 59 is a japonica-indica hybrid rice combination developed from Chunjiang 16A(a late japonica CMS line with dwarfness and early anthesis time)and CH59(an indicaclinous wide compatibility restorer line).It has t...Chunyou 59 is a japonica-indica hybrid rice combination developed from Chunjiang 16A(a late japonica CMS line with dwarfness and early anthesis time)and CH59(an indicaclinous wide compatibility restorer line).It has the characteristics of strong heterosis,strong stem,good lodging resistance,large panicles,good cold tolerance,high yield and wide adaptability.It was registered and released by Jiangxi Provincial Crop Variety Appraisal Committee in March 2009.The breeding procedure,characteristics,major techniques of cultivation and seed production of Chunyou 59 were introduced in the paper.展开更多
Jinxiu 206 is a mid-early maize variety bred in the Maize Research Insti- tute, Shanxi Academy of Agricultural Sciences, derived from CC15-2 and Chang 7-2 Lv as male and female parents. The variety test in 2007-2012 s...Jinxiu 206 is a mid-early maize variety bred in the Maize Research Insti- tute, Shanxi Academy of Agricultural Sciences, derived from CC15-2 and Chang 7-2 Lv as male and female parents. The variety test in 2007-2012 showed that Jinxiu 206 has strong resistance to disease and stress, excellent quality and high stable yield, and is suitable for early spring maize producing areas.展开更多
[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight...[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight per plant, yield, allan- toin content, water soluble extract content and disease resistance of seven new iron yam cultivars （No.1, No.2, No.4, No.6, No.8, No.9 and No.10） obtained through spaceflight mutation breeding were measured and compared with control （No.11）. Then, the nutrition quality of two elite cultivars No. 6 and No.10 was determined by comparing with the control. [Result] The eight iron yam cultivars ranked in descend- ing order of their fresh weight per plant as follows： No.6（0.255 kg）〉No.10（0.254 kg）〉 No.4（0.242 kg）〉No.9（0.237 kg）〉No.1（0.233 kg）〉No.11（0.206 kg）〉No.2（0.191 kg）〉No.8 （0.157 kg）. There was no significant difference in fresh weight per plant between No.6 and No.10, but extremely significant difference between No.6 and the control, No.10 and the control. The eight iron yam cultivars ranked in descending order of their drying rate as follows： No.2 （32.641%）〉No.10 （32.230%）〉No.9 （28.223%）〉No.6 （25.174%）〉No.8（25.122%）〉No.11 （25.043%）〉No.1 （24.291%）〉No.4（20.234%）. The dry- ing rate of both No.6 and No.10 was higher than that of the control. The eight iron yam cultivars ranked in descending order of their dry weight per plant as follows： No.10（0.082 kg）〉No.9（0.067 kg）〉No.6（0.064 kg）〉No.2（0.062 kg）〉No.1（0.056 kg）〉No.11 （0.052 kg）〉No.4 （0.049 kg）〉No.8 （0.039 kg）. The dry weight per plant of both No.6 and No.10 is higher than that of the control. The eight iron yam cultivars ranked in descending order of their allantoin content as follows No.6 （0.484%）〉No.4 （0.467%）〉 No.10 （0.399%）〉No.ll （0.386%）〉No.9 （0.378%）〉No.8 （0.350%）〉No.2 （0.342）〉No.1 （0.325%）. The allantoin content of No.6 was significantly higher than that of No.10 and the control. There was significant difference in allantoin content between No.6 and No.10, but no significant difference between No 10 and the control. The eight iron yam cultivars ranked in descending order of their extract content as follows No. 6（20.49%）〉No.2（16.01%）〉No.4（15.54%） 〉No. 10（15.35%）〉No. 1 （14.48%）〉No. 11 （14.10%） 〉No.9（13.88%）〉No.8（11.87%）. The extract content of No.6 exhibited extremely sig- nificant difference with that of No.10 and the control, and the extract content of No. 10 was also significantly different from that of the control. The taste of No.10 was dry, soft, floury, sweet and fragrant, better than that of the other seven cultivars. No.6 had the strongest resistance to Gloeosporium pestis and Cylindrosporium dioscoreae. No.10 had a middle resistance to G. pestis and a strong resistance to C. dioscoreae. No.6 and No.10 had higher contents of starch, reducing sugar, pro- tein and ash, lower water content and better nutrition quality than the control. [Conclusion] No.10 can be popularized as a new variety of edible iron yam, and No.6 as a new variety of medicinal iron yam.展开更多
文摘Edible sunflower variety AR9-9293 was approved by the Sunflower Variety Appraisal Committee with the country Identification number of sunflower 2015005. This paper introduced the breeding process, yield performance and characteristics, and the high-yield cultivation technology of new edible sunflower variety AR9-9293. The promotion of edible sunflower varieties and cultivation technology could achieve the effects of improving the level of the sunflower cultivation, promoting the development of rural and agricultural economy and increasing farmers＇ income, as well as positively promoting development of the society and adjusting agricultural industry structure.
基金Supported by Special Fund for Guangxi Innovation Team(Sugarcane)of National System of Modern Agriculture Industrial Technology(nycytxgxcxtd-02)Guangxi Scientific Research and Technological Development Planning Project(GKZ 14121005-1-1,GKG 1598006-1-1A)+1 种基金Special Fund for Basal Scientific Research of Guangxi Academy of Agricultural Science(GNK 2014YQ02,2015JZ02)Special Fund for Bagui Scholars~~
文摘[Objective] This study was conducted to provide and promote high-yield,high-sugar, high-lodging resistance cane varieties and change the situation of singleness of sugarcane variety in Guangxi. [Method] The variety, Guitang 04-1001（Guitang 42）, a progeny of the cross ROC22 ×Guitang 92-66, was bred and evaluated in the aspects of morphological characteristics and production characteristics through the breeding program of a five-nursery-system protocol by both regional and production trials. [Results] Under many years of experiments, Guitang 42 was shown with high stalk, medium to large stalk diameter, easy stripping, good germination, medium tillering ability, and more population of millable stalks; and high resistance to mosaic and pokkah boeng, medium resistance to smut, high drought tolerance, and good ratooning ability. During the five-nursery-system procedure, the average of cane and sugar yield was 95.06-108.87 t/hm^2 and 15.11-16.85 t/hm^2, which were higher than CK by 11.3%-14.1% and 16.0%-18.9%, respectively. In the regional trial in 2011 and 2012, the achieved cane yield of 101.7 t/hm^2, sugar yield of 15.03 t/hm^2 and sucrose contents of 14.46% were higher than CK by 9.26%, 14.45% and0.66%, respectively. In the production trial in 2012, the average cane yield was88.62 t/hm^2, which was higher than ROC22 by 7.9%. Guitang 42 was approved by Guangxi Crop Variety Approval Committee in 2013 and elected to Guangxi Top 10 sugarcane commercial variety in 2014. [Conclusion] Guitang 42 has the characteristics of early maturity, high yield, high sugar content, good ratooning ability, and high resistance to lodging（i.e., good comprehensive traits）, and could be popularized in south sugarcane regions in China.
基金Supported by Technology Research and Development Plan of the Department of Science and Technology in Hebei Province(11220104D-4)
文摘‘Jinxiu' is a processing apricot(Armeniaca vulgaris L.) cultivar derived from the cross of ‘Chuanzhihong'בJintaiyang'.The fruit is oval-shaped with the ground color of orange and 1/4-1/2 sheet red in the surface. The average fruit weight is65.5 g, and the maximum value is 106 g. The flesh is orange, fine with very less fiber, toughness, less juice and freestone, and tastes sour and sweet. The soluble solid content is 12.5%. The edible rate is 95.8%. The fruit skin hardness is 12.9 kg/cm2 and storable. The preserved apricots have orange color and are tasty. The preserved yield is 40%. The fruit development period is 72 d. The fruit has high yield, and the fruit yield in full fruit period can reach 37 000 kg/hm2. ‘Jinxiu' was examined and approved by Hebei Examination and Approval Committee of Forest Tree Variety in 2013.
基金Supported by Key Projects of Zhejiang Province(2008C22074)0406 Project in Zhejiang Province+2 种基金Ministry of Agriculture"China's Super Rice Breeding and Experimental Demonstration"Project(2009RG001-5)Operating Expenses of Basic Research of China National Rice Research InstituteAgricultural Science and Technology Across Project
文摘Chunyou 59 is a japonica-indica hybrid rice combination developed from Chunjiang 16A(a late japonica CMS line with dwarfness and early anthesis time)and CH59(an indicaclinous wide compatibility restorer line).It has the characteristics of strong heterosis,strong stem,good lodging resistance,large panicles,good cold tolerance,high yield and wide adaptability.It was registered and released by Jiangxi Provincial Crop Variety Appraisal Committee in March 2009.The breeding procedure,characteristics,major techniques of cultivation and seed production of Chunyou 59 were introduced in the paper.
基金Supported by Special Fund for Crop Seed Industry Development of Shanxi Province(2014ZYFZ-07)Maize Breeding Engineering of Shangxi Academy of Agricultural Sciences during the Thirteenth Five-year Plan Period(16yzgc110)~~
文摘Jinxiu 206 is a mid-early maize variety bred in the Maize Research Insti- tute, Shanxi Academy of Agricultural Sciences, derived from CC15-2 and Chang 7-2 Lv as male and female parents. The variety test in 2007-2012 showed that Jinxiu 206 has strong resistance to disease and stress, excellent quality and high stable yield, and is suitable for early spring maize producing areas.
基金Supported by Special Fund for Public Health from State Administration of Traditional Chinese Medicine(Financial Institution[2011]76)Special Fund for Scientific Research of Traditional Chinese Medicine Industry(201207002)+1 种基金Henan Social Sciences Planning Project(2013BJJ084)Henan Industry-University-Research Institute Cooperation Project(142107000078)
文摘[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight per plant, yield, allan- toin content, water soluble extract content and disease resistance of seven new iron yam cultivars （No.1, No.2, No.4, No.6, No.8, No.9 and No.10） obtained through spaceflight mutation breeding were measured and compared with control （No.11）. Then, the nutrition quality of two elite cultivars No. 6 and No.10 was determined by comparing with the control. [Result] The eight iron yam cultivars ranked in descend- ing order of their fresh weight per plant as follows： No.6（0.255 kg）〉No.10（0.254 kg）〉 No.4（0.242 kg）〉No.9（0.237 kg）〉No.1（0.233 kg）〉No.11（0.206 kg）〉No.2（0.191 kg）〉No.8 （0.157 kg）. There was no significant difference in fresh weight per plant between No.6 and No.10, but extremely significant difference between No.6 and the control, No.10 and the control. The eight iron yam cultivars ranked in descending order of their drying rate as follows： No.2 （32.641%）〉No.10 （32.230%）〉No.9 （28.223%）〉No.6 （25.174%）〉No.8（25.122%）〉No.11 （25.043%）〉No.1 （24.291%）〉No.4（20.234%）. The dry- ing rate of both No.6 and No.10 was higher than that of the control. The eight iron yam cultivars ranked in descending order of their dry weight per plant as follows： No.10（0.082 kg）〉No.9（0.067 kg）〉No.6（0.064 kg）〉No.2（0.062 kg）〉No.1（0.056 kg）〉No.11 （0.052 kg）〉No.4 （0.049 kg）〉No.8 （0.039 kg）. The dry weight per plant of both No.6 and No.10 is higher than that of the control. The eight iron yam cultivars ranked in descending order of their allantoin content as follows No.6 （0.484%）〉No.4 （0.467%）〉 No.10 （0.399%）〉No.ll （0.386%）〉No.9 （0.378%）〉No.8 （0.350%）〉No.2 （0.342）〉No.1 （0.325%）. The allantoin content of No.6 was significantly higher than that of No.10 and the control. There was significant difference in allantoin content between No.6 and No.10, but no significant difference between No 10 and the control. The eight iron yam cultivars ranked in descending order of their extract content as follows No. 6（20.49%）〉No.2（16.01%）〉No.4（15.54%） 〉No. 10（15.35%）〉No. 1 （14.48%）〉No. 11 （14.10%） 〉No.9（13.88%）〉No.8（11.87%）. The extract content of No.6 exhibited extremely sig- nificant difference with that of No.10 and the control, and the extract content of No. 10 was also significantly different from that of the control. The taste of No.10 was dry, soft, floury, sweet and fragrant, better than that of the other seven cultivars. No.6 had the strongest resistance to Gloeosporium pestis and Cylindrosporium dioscoreae. No.10 had a middle resistance to G. pestis and a strong resistance to C. dioscoreae. No.6 and No.10 had higher contents of starch, reducing sugar, pro- tein and ash, lower water content and better nutrition quality than the control. [Conclusion] No.10 can be popularized as a new variety of edible iron yam, and No.6 as a new variety of medicinal iron yam.
