Category: foodtechnology

The Institute of genetic development revealed the molecular mechanism of regulation of temperature sensitive male sterility in rice
By: Date: 2022-05-03 Categories: foodtechnology Tags: ,

Recently, Li Yunhai’s team from the Institute of genetics and developmental biology of the Chinese Academy of Sciences, in cooperation with researchers from Hainan University and Peking University, found an important molecular mechanism for the regulation of temperature sensitive sterility in rice. The study found that indica TGMS line tian1s showed male sterility at high temperature, but showed normal fertility at low temperature, which was not related to day length.

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China Tea Association organized and held the evaluation meeting of scientific and technological achievements of the project”innovation and application of key technologies in Guizhou black tea processing”
By: Date: 2022-05-03 Categories: foodtechnology Tags: ,

On April 27, entrusted by Guizhou Tea Research Institute, China Tea Society held the evaluation meeting of scientific and technological achievements of the project”innovation and application of key technologies in Guizhou black tea processing”, and invited people from Hunan Agricultural University, Tea Research Institute of Chinese Academy of Agricultural Sciences, Sichuan Agricultural University, Southwest University, national tea industry engineering technology research center, Guizhou Provincial Department of agriculture and rural areas Seven experts from Guizhou University and other units participated in the online and offline evaluation meeting.

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Technical advice on preventing lodging, premature senescence and harvest of Wheat
By: Date: 2022-05-03 Categories: foodtechnology Tags: ,

At present, the wheat in the main production areas has entered the grain filling period, which is the key period for the formation of yield. We should base ourselves on disaster resistance and harvest, deal with adverse weather, do a good job in field management, implement”one spray and three prevention”, prevent lodging and premature aging, promote grain weight increase, reduce losses and return to the warehouse early.

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Hainan Food Inspection Center published a paper in the top international journals — revealing the key taste substances and their action mechanism of Hainan Huangpi
By: Date: 2022-05-03 Categories: foodtechnology Tags: ,

Recently, Hainan Food Inspection Center, together with the Provincial Academy of Agricultural Sciences and other institutions, successfully published a SCI zone I paper on the international top journal”Food Chemistry:X”, with an impact factor of 5.182, entitled”identification and verification of key taste components in Wampee using widely targeted metabolomics”.

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The Pearl River Institute of Chinese Academy of Fishery Sciences has made new progress in the study of TLR5 gene function of Nile tilapia
By: Date: 2022-04-17 Categories: foodtechnology Tags: ,

Recently, the Lu Maixin research team of aquaculture and Nutrition Research Office of Pearl River Fisheries Research Institute has made new progress in the study of TLR5 gene function of Tilapia nilotica. The relevant research paper tlr5recognises Aeromonas hydrophilaflagellin and interactions with MyD88 in Nile tilapia was published in the jcr1 District magazine developmental and Comparative Immunology (2020 JCR impact factor 3.636).

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The fourth meeting of the Sixth National Aquatic original and improved variety examination and Approval Committee and the annual final examination meeting of new aquatic varieties were successfully held
By: Date: 2022-04-17 Categories: foodtechnology Tags: ,

On April 14, the fourth meeting of the Sixth National Aquatic original and improved variety examination and Approval Committee (hereinafter referred to as”the examination committee”) and the annual final examination meeting of new aquatic varieties were held in the form of video.

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Disaster emergency – prevention and control plan for major sugarcane diseases and pests in Guangxi in 2022
By: Date: 2022-04-17 Categories: foodtechnology Tags: ,

According to the regional pest monitoring and the analysis of the plant protection station of Guangxi Autonomous Region in consultation with relevant experts, it is expected that the overall incidence of sugarcane pests and diseases in the region will be medium and partial in 2022. The plan is formulated to effectively carry out the prevention and control of sugarcane diseases and insect pests, reduce the loss of diseases and insect pests, promote the healthy development of Guangxi sucrose industry and continuously increase farmers’ income.

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The first phase of Guizhou’s 2022 science and technology innovation voucher is planned to be cashed, and the project publicity involves 8 projects in the food field
By: Date: 2022-04-17 Categories: foodtechnology Tags: ,

On April 14, the website of Guizhou Provincial Department of science and technology publicized the list of projects to be cashed in the first phase of scientific and technological innovation bonds in 2022, which will be publicized from April 14 to April 20, 2022.

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Technical opinions on rice seedling raising and transplanting in Northeast China in 2022
By: Date: 2022-04-15 Categories: foodtechnology Tags: ,

Since March, the temperature in Northeast China has been higher than that all year round, which is conducive to soil thawing and spring tillage preparation. At present, the work of sowing and seedling raising in rice greenhouse in Northeast China has been carried out in an all-round way. According to the climate characteristics and production status, based on early plate setting, early sowing, early soaking, early land preparation and early seedling transplanting, grab the agricultural time and accumulated temperature, prevent and reduce the adverse effects of phased cooling, rain, snow and strong wind, and strive to complete sowing before April 20 and Seedling transplanting before May 25, so as to ensure that sowing is at the appropriate sowing time and in the high-yield season, so as to lay the foundation for high and stable yield of rice.

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Superheated steam processing:a new processing technology to improve food quality and safety
By: Date: 2022-04-15 Categories: foodtechnology Tags: ,

The Chinese food processing and equipment innovation team of the processing Institute has focused on the research on new technologies and intelligent equipment such as superheated steam conditioning, digital cooking processing and efficient self heating of meat dishes, and has made a series of important progress. The superheated steam processing technology developed has been applied to the digital processing of braised, roasted and steamed dishes.

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