To prevent and control Rice black-streaked dwarf virus (RBSDV) disease effectively, we reared a mass of small brown planthopper(Laodelphax striatellus, SBPH) with RBSDV-infected rice plants in the laboratory, then selected and analyzed the sensitivity of 20 local rice varieties in Zhejiang province to RBSDV infection by observing symptoms, measuring plant height and counting incidence after artificial inoculation assay. The results showed that the expression of RBSDV RNA decreased dramatically in indica rice, such as Shenliangyou 5814 and Y-liangyou 302, compared with that in japonica rice. Moreover, the expression of OsMYC2 and OsNPR1 in RBSDV-infected indica rice were significantly up-regulated than that in mocked indica plants. These results indicated that the resistance of the indica rice to RBSDV infection might be partly due to activate the jasmonic acid and salicylic acid pathway. Together, these results provided a new strategy for screening rice varieties resistance to RBSDV.
In order to investigate the in?uence of salt on the quality of chicken soup and volatile flavor substances, the hybrid F1 of Wuding chicken and Digao chicken was used as the research object. The chicken soup was stewed with material-water a ratio of 1:3 for 2 h. Headspace solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the effects of different salt additions on volatile flavors in chicken soup. The results showed that the flavor component of chicken soup increased with the increase of salt addition. Among them, the volatile flavor substances with relative high content in chicken soup were mainly aldehydes and alcohols. The aldehydes were mainly heptaldehyde, hexanal, trans-2-furaldehyde, furfural, 2-heptenal, N-octanal, trans-2-nonenal and alcohols were mainly n-octanol and heptanol. The results of sensory evaluation showed that when the amount of salt addition was 2.0%, the sensory score of chicken soup was the highest, and the composition of volatile flavor substances was rich. Therefore, when the ratio of material to water was 1:3, stewed for 2 h, and the amount of salt addition was 2.0%, the quality and consumption of chicken soup was the best. The results would provide research methods and scientific basis for the research and quality of volatile components of chicken soup products.