A few days ago, the reporter walked into Southwest Agricultural University and saw a number of dazzling crop genetic breeding techniques in some laboratories. They have or will soon have a huge effect on the agricultural production in our city. There is a kind of insect called skunk on an acacia tree. It is also known as “Assassin†because it releases odors. Do not underestimate it. Scientists have discovered an antibacterial peptide gene on it that can solve rice blast disease. Professor He Guanghua of the School of Agronomy and Life Sciences said that molecular breeding of rice is the transfer of the antimicrobial peptide gene from Ailanthus altissima to rice to enhance its resistance to diseases. This research topic can be completed in recent years. Prof. He and his colleagues introduced chitinase from corn and bitter gourd into rice to solve the disease problem. The genes of sorghum were introduced into rice, so that rice became a large ear type, lodging resistance, and enhanced heat resistance; It also identified genes related to rice yield and quality, and cultivated a number of new rice varieties and new combinations. According to reports, at present, crop genetic breeding technology is a kind of molecular breeding technology and is the development trend of international crop breeding. Compared with traditional breeding techniques, it can change the characteristics of crops, such as high yield, high quality and disease resistance, etc., and the cycle of variety improvement should be at least shortened by half. New varieties of rice should be selected for breeding. Traditional breeding requires 7-8 years. And molecular breeding only takes more than 3 years. At the same time, traditional breeding is a single-level improvement of the plant as a whole, and molecular breeding is a multi-level improvement of molecules, cells, tissues, and individuals. Therefore, it can greatly increase the yield and quality of agricultural products. In recent years, the city has made significant progress in the field of modern biotechnology for transgenic breeding. It has made breakthrough achievements in breeding methods such as rice, rapeseed, and corn. Among them, research on rice and rapeseed is at the leading level in the country. Two years ago, the city did not have a high-quality rice that met national standards. In 2004, six new varieties of rice in our city reached the national standard for high-quality rice. Twelve new varieties of rice passed the municipal certification and can be widely promoted throughout the city. In terms of rapeseed, under the leadership of Professor Li Garner of the Faculty of Agriculture and Life Sciences, experts have cloned more than 10 genes related to yellow-seeded rapeseed genes and found dozens of similar sibling genes through antisense RNA technology. The complementary strand of the gene was reconstructed into black-seeded rape and black-seeded rape into yellow-seeded rape. According to reports, from "black" to "yellow", this is not a simple change in color. Yellow-seeded rape oil is golden and translucent, with thin seed husks and high oil production. The rapeseed cake has less wood and crude fiber, and its protein content is as high as 48%. It can be directly used as feed for chickens and pigs. In addition, they have cloned a desaturase from a natural fungus that can be transformed into oilseed rape to produce linolenic acid, which is antioxidant and anti-aging and can treat cardiovascular diseases. In the future, rapeseed can not only be used as oil, but also as a raw material for cosmetics, medicines and health products. This study is being carried out in full swing. The yellow-seeded rapeseed named “Huanghuang No.1†developed by them using biotechnology has been promoted to more than 500 million mu. “Huanghuang No.2†passed the national review last year and was promoted nationwide. Li Chengqiong, a vegetable and cabbage expert from the College of Horticulture and Gardening, carried out molecular breeding of cabbage and solved the problem of purity of cabbage seeds by transferring two different genes, reduced the cost of breeding, established a cabbage DNA library, and acquired independent intellectual property rights. Cabbage disease resistance gene.
Yellow rice wine is a type of Chinese rice wine made from glutinous rice, wheat, and water. It is commonly used in Chinese cooking and is also consumed as a beverage. Shengta wine is traditionally made by fermenting the rice in a clay jar with a starter culture of yeast and koji (a type of mold). The fermentation process can take several months, and the resulting wine is typically clear with a yellowish tint. Yellow rice wine has a mild, sweet taste and is often used in marinades, sauces, and soups to add flavor and depth. It is also believed to have health benefits, such as aiding digestion and promoting blood circulation.
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