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Production Techniques, Attached Techniques and Experimental Demonstration of Major Crop Green Food TEXT SIZE: A A A

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Agricultural Science and Technology Key Project of Heilongjiang Province

Introduction

This project was cooperatively carried out by 200 members from 28 units (e.g.  scientific research institute, colleges, universities, and local science and technology extension departments) and supervised by Science and Technology Bureau of Heilongjiang Province during “the tenth Five-year plan”.

Main Conclusions

I. The dynamics of green production productivity and their long-term effects on soil fertility was elucidated and the regulation approaches and measures of continuous production with high-efficiency were proposed according to the long-term location test for 18 years.

II. A high-efficient bioengineering organic fertilizer complex bacteria meeting the natural condition of Northeast China was developed, which overcome the degradation problem prevailing in the similar bacteria at home and abroad, and shortened the compost fermentation period to 11-15 d. The viable number was 8.2×109/g, which exceeded the similar production at home and abroad.

III. The new biological bactericide and fungicide of Bacillus thuringiensis and Verticillium lecanii was developed, as well as the high-efficient Chinese Herbal Medicine fungicide LS-1. Fermentation technique of Paecilomyces Lilacinus was improved and pilot test was carried out. The fungicidal spectrum of Bacillus subtilis was widened and the pilot test fermentation was optimized. Soybean Sclerotinia sclerotiorum antagonistic strain “Anti H3”, and soybean root rot  disease preventive strains BRF-1 and BRF-2 were discovered, their fermentation condition was optimized and the production technique was established. Biological synergists and degradation agents of pesticides and herbicides were developed.

IV. Several key cultivation techniques (e.g. precision fertilization, ecological control of plant diseases and insect pests, agricultural biomass utilization) of main crops for green food. High-efficient clean production technique of provincial green food (e.g. soybean, grain, maize, wheat, tomato, installation vegetable) was integrated and assembled.

V. Rapid detective technique and device of nitrate in vegetables was developed and the detection limit was lower than the similar products.

   The cumulative demonstrative area of these achievements was 722.3×104 mu. The total economic benefits from cost-saving, benefit-increasing, and loss-retrieving was 4.68×108 yuan. 6 inventions and patents were declared. 58 papers were published. 15 postgraduates were cultivated. Near 100 local science and technology staff members were trained. This project powerfully supported the green food development of Heilongjiang province, and produced significant economic benefits, social benefits and ecological benefits.

 

Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences
Address:4888 Shengbei Street, Changchun 130102, P. R. China
Email:lishuang@neigae.ac.cn