[Objective] This study aimed to investigate the effects of seaweed bio-or- ganic fertilizer on yield and quality of winter wheat. [Method] Seaweed bio-organic fertilizer was applied to leaves of winter wheat according to the dose of 45 kg/hm^2 from jointing stage to maturing stage, and plant height, dry matter accumulation, flag leaf photosynthetic characteristics and grain yield of winter wheat were investigated. [Result] Foliar spraying of seaweed bio-organic fertilizer showed little effect on plant height of winter wheat, thickened stems, promoted dry matter accumulation, in- creased flag leaf photosynthetic rate by 3.16%, and increased yield of winter wheat by 6.85%. [Conclusion] Foliar spraying of seaweed bio-organic fertilizer promoted the intelligent growth, thickened the stems, improved the lodging resistance, significantly increased the panicle weight per plant, and increased the bulk density of winter wheat, as well as improving the physical quality of wheat grain. In addition, foliar spraying of seaweed bio-organic fertilizer promoted the synthesis of chlorophyll and mitigated the decomposition of chlorophyll in winter wheat. Under the background of fertilizer-pesticide double reduction, the test results and data of this study can be promoted in the wheat-growing areas of Shandong Province and even whole China.
In order to develop the best brewing condition for high-grade fruit wine from northern blueberry, on the basis of reviewing literatures about blueberry wine manufacturing process, this study put forward a new technological process, including raw materials-juicing-addition of auxiliary materials including pectinase-primary fer- mentation with yeast-post-fermentation-hot and cold treatment-sterilization-packaging- finished product, and sensory indexes, physicochemical indexes and hygienic index- es of the product were inspected according to corresponding national standards and industry standards. The results showed that for northern blueberry pulp, the optimal addition amount of yeast was 1.1 g/L, the fermentation temperature was 22 ℃, and the addition amounts of pectinase and sulfurous acid were 0.3 ml/kg and 100 ppm, respectively; the alcohol degree of the finished product was adjusted to 15.6°; and alternated cold and heat treatment used instead of conventional clarifying agent for removing colloid-like impurities resulted in the brewed product with good wine fra- grance, taste and color.
