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随着科学的发展,油菜品种的研究工作已进入到脂肪酸成份的改良,加拿大、西德、法国等已培育出低芥酸、低硫代葡萄糖甙(以下简称双低)新品种,生产上并已使用,提高了菜籽油的品质,并为菜籽饼的用途开辟了门路,大大增强了在国际贸易中的竞争能力。近年我省油菜籽大丰收,食油自给有余,这是一件大好事,但产量逐年增加,外销又有困难,在这种情况下,如何改良油菜品种,油菜籽品质,就成为油菜生产发展中一个重要的课题。而采用双低油菜品
With the development of science, researches on rapeseed species have entered into the improvement of fatty acid composition. New varieties of low erucic acid and low glucosinolate (hereinafter referred to as “double low”) have been cultivated in Canada, West Germany and France Has been used, raises the quality of rapeseed oil and opens the way for the use of rapeseed cake, greatly enhancing its competitiveness in international trade. In recent years, our province bumper harvest of rapeseed, oil self-sufficiency, which is a good thing, but the output increased year by year, there are difficulties in export, in this case, how to improve rapeseed varieties, rapeseed quality, rapeseed production has become An important issue. The use of double low rapeseed products