Visiting Sichuan Key Laboratory of Vegetable Germplasm and Variety Innovation How does Sichuan's "soil cucumber" eliminate bitterness? How can eggplants that are afraid of low temperature and low light learn to resist the cold? ...... To solve these defects of vegetables, we can start with their genetic genes. Vegetable Germplasm and Variety Innovation Scientists in the Sichuan Provincial Key Laboratory have discovered and identified quality defects in vegetables, and by recombining high-quality genes, Sichuan vegetables have developed into "better themselves". In the past 10 years, the laboratory has grown 34 new varieties of vegetables such as cucumbers, pumpkins, peppers, tomatoes, and bitter gourds, most of which have become the main varieties. Recently, the reporter walked into this laboratory. A "Forefront" in the laboratory Identify genetic defects and bitter cucumbers are no longer bitter This laboratory is in the Lion Mountain area of ​​the Provincial Academy of Agricultural Sciences. Laboratory associate researcher Yang Hong and other reporters at the gate told the bad news first: "The laboratory is being renovated, I'm afraid it won't be possible to visit." Then Feng Feng turned, "It doesn't matter, we have a larger laboratory." Yang Hong took the reporter to the Modern Agricultural Science and Technology Innovation Demonstration Park of the Provincial Academy of Agricultural Sciences. Yang Hong said that this is the case with agriculture, half the time in the field and half the time in the laboratory. It is the season when cucumbers are ripe now. During this time, the farmers are busy, mainly working in the fields, and the laboratory decoration has little effect on scientific research. She led the reporter into a greenhouse where South China-type cucumbers were planted. The vines are entwined with melon seedlings, producing a variety of cucumbers, some fat, some thin, some white, some green, some with a smooth skin, and some thorns. Roughly counted, hundreds of species were planted on just 2 acres. Yang Hong called these cucumbers "materials" and they were all used for breeding. Scientists collected different types of "soil species" and "foreign species", and then analyzed their traits (flavor, length, skin color, etc.) for "paired" breeding. In China, cucumbers are mainly divided into two types: the North China type is slender, the skin is green and prickly, and there is basically no bitterness; the South China type is short and fat, mostly white and green variegated, the skin is smooth, the melons have bitter taste at both ends, and encounter abnormal climate , The flesh of meat is bitter. Sichuan is one of the main producing areas of southern China cucumbers. The team of laboratory director Li Yuejian has cultivated a high-yield, high-yield, disease-resistant cucumber variety of South China, which is very popular among vegetable farmers. One year, cucumbers were extremely bitter, which affected sales. They made up their minds to solve the bitter taste problem of cucumber, and carried out breeding improvement of South China type bitter cucumber. The fundamental way is only through genetic technology. Yang Hong explained that bitterness is similar to black hair and dark eyes for South China cucumbers. First of all, find out which genes cause bitterness and how these genes are arranged and combined; then find a way to remove the bitterness genes from the genetic background of South China cucumber. The Li Yuejian team conducted a comprehensive genetic analysis of the cucumber and found the genetic code. Today, the laboratory has developed six bitter-tasteless cucumber varieties such as "Chuanlu No. 11" and "Baima No. 5". They have different skin colors and are suitable for different growing areas. They have been widely spread to Sichuan, Chongqing, Hunan and Hubei. , Guangxi, Fujian and other regions. Their bitterness-free South China type cucumber breeding level leads the country. Using genetic technology, the laboratory has carried out germplasm enhancement and variety innovation on many varieties of vegetables, including eggplant, tomato, pepper, shepherd's purse, and other major Sichuan planted varieties, all of which have grown into "better themselves" under the cultivation of scientists. B Chat with scientists Have eaten a lot of "bitter" just for cucumber not bitter This year, Yang Hong cultivated more than 300 strains of cucumber "materials" in her experimental greenhouse. After the cucumber enters the harvest season, she will grab a cucumber from the vine seedling, cut a piece from the tail and the middle of the cucumber, taste the taste, and then grab a small leaf, also taste the taste, and then on the record book Write down the degree of bitterness separately. The sampling record of 300 strains of cucumbers will be completed for one month. "People are very sensitive to bitterness. Try it first and make a simple classification." The main element of the bitterness of cucumber is "cucurbitacin C". It usually takes a week for the instrument to detect the content of cucurbitacin C. After manual classification, the test can improve the experiment. effectiveness. In the field experiment, there were many interns and assistants who helped. Why do scientists have to go to such simple things as sampling? "Scientific experiments are very rigorous. I want to ensure the accuracy of the samples, and doing it myself is the most reliable." Yang Hong said. "In the laboratory, our cucumber research group is recognized as the most able to eat 'bitter'." Li Yuejian said with a smile, eating so many "bitter" cucumbers, even bitter gourd did not feel bitter. The reporter asked Li Yuejian to describe his bitter taste. After a pause for a few seconds, he suddenly made a retching sound, "It's this kind of nausea, you see, as soon as I recall, my body responded naturally." Li Yuejian said that in order to understand the genes that control bitterness, scientists have created a variety of "materials", including bitter cucumbers, which are dozens of times more bitter than ordinary cucumbers on the market. "I had a bitter taste a few days ago. After eating, I really felt scalp tingling. I didn't want to eat for a few days." Li Yuejian and Yang Hong can't count how many bitter cucumbers they have eaten over the years. The germplasm of cucumber is getting better and better. Yang Hong will pay attention to cucumber stalls every time he visits the vegetable market. "Many of them are varieties we cultivated. At this time, there is still a sense of accomplishment. It is worth the hardship." C A kind of confusion Can you do more than just treat heroes in applied research? The achievements of Li Yuejian's team have been recognized in the market, but they feel powerless in the face of scientific research evaluation. They do not have an advantage in scientific research evaluation. "Agricultural scientists, especially those who engage in variety innovation on the front line, are often 'vulnerable groups' in scientific research evaluation systems. It takes less than 10 years to cultivate a new variety, and there may be no results, and writing papers is relatively easy." It took only 20 years of hard work by the researchers of the cucumber team to develop five or six varieties, which increased the output value per mu by about 20%. "Now we have to look at the titles and awards we have to read, even if we contribute to the development of the industry, no paper is a short board." Fang Chao, the deputy director of the laboratory, has a deep experience. High; write a paper and publish it, everyone will feel that the level is high. "He mainly does eggplant germplasm research and variety innovation. "In recent years, the Provincial Academy of Agricultural Sciences has become increasingly less dominant in recruitment." Li Yuejian said that if he competes with similar universities, he always loses slightly. There are many college papers, good treatment, and greater attraction for talents. Li Yuejian emphasized to reporters that he did not deny the thesis. On the contrary, the thesis is one of the important manifestations of scientific research ability. Writing a thesis is very helpful for cultivating scientific thinking and improving academic level. But can the scientific research evaluation system be more diversified? Can there be more reasonable evaluation standards for researchers engaged in applied research? ◠The Stone of Other Mountains Anhui: Do not use papers as a condition for evaluating applied talents Anhui Province issued the "Implementation Opinions on Deepening the Reform of the Professional Title System" to give full play to the role of talent evaluation as a "command baton", and to "live", "activate", "activate" and "use live" talents. Reasonably set the conditions for the thesis and scientific research achievements in the professional title review, do not use the thesis as a restriction condition for evaluating applied talents, highlight the innovative ability, each has a focus, and scientific and reasonable talent evaluation standards. Research and work results such as project reports, lesson plans, and collection certificates can replace papers and serve as assessment criteria. Hebei: Talent classification evaluation in 6 categories Hebei Province has issued opinions on the implementation of classified evaluation of talents in six fields, targeting scientific and technological talents, philosophical social sciences and cultural and artistic talents, educational talents, medical and health personnel, technical and technical talents, enterprises, grassroots and young talents, etc. Basic research talents are mainly based on peer academic evaluation, and encourage international and domestic peer evaluation. Applied research and technology development talents, highlight market evaluation, and users, business entities, and experts evaluate market recognition. Social welfare research, scientific and technological management services and experimental technical personnel, focusing on evaluation of social benefits, service satisfaction and other industry recognition and social recognition. United States: Combined evaluation of on-campus and off-campus peers The United States generally adopts a combination of internal and external evaluation methods for promotion evaluation and lifelong professor evaluation. Scientific research institutions such as Fermi Laboratories and the National Institutes of Health in the United States have specialized appraisal expert groups or expert committees, which are responsible for the promotion and evaluation of scientific researchers. Scientific research spirit. Especially for young scientific research talents, pay more attention to quality in evaluation and encourage them to innovate. United Kingdom: Large time span for scientific research evaluation The time span for evaluation and evaluation of scientific research in the United Kingdom is large, generally within six years, so as to ensure that scientific research talents have sufficient time to create higher-quality results, rather than competing for scientific research projects. 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