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<title cf:type="text"><![CDATA[Editorial Department of Guangdong Agricultural Sciences -->Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></title>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Identification and Expression Analysis of the AAT Gene Family in Chinese Pepper]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311004&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Capsicum chinense is one of the main cultivated species of pepper, which generally has a strong fruit aroma formed by branched chain esters. AAT (alcohol acyl-CoA transferase) catalyzes the last step in the synthesis of branched chain esters and has an important impact on its content. Identification of the AAT gene family in C. chinense and analysis on its expression patterns will provide references for its functional studies.【Method】Bioinformatics and real-time quantitative PCR analysis were applied to identify the AAT gene family of C. chinense and analyze its expression patterns.【Result】Ten members of the AAT gene family were identified and named CcAAT1-CcAAT10 according to their distribution order on six chromosomes. Physicochemical properties prediction revealed that the length of amino acid sequence encoded by AAT gene family range from 256 to 683 aa, with their molecular mass ranging from 29 to 77 kDa, and isoelectric point ranging from 5.34 to 8.79. Average hydrophobic coefficients of them were all negative values. Their instability indexes ranged 23.76 to 51.02. Protein structure prediction showed that their secondary structure was dominated by α-helices and irregular convolutions, and the tertiary structure varied widely. Subcellular localization prediction revealed that all CcAAT were located in the cytoplasm and 16 cis-regulatory elements were found on their gene promoter. Spatiotemporal expression analysis showed that CcAAT5 and CcAAT6 had no detectable expression, CcAAT8 was specifically expressed in flowers and fruits, CcAAT1, CcAAT3 and CcAAT7 were highly expressed in leaves, and CcAAT4 was highly expressed in roots.【Conclusion】It clarified the expression pattern of the AAT gene family in C. chinense and it was hypothesized that CcAAT8 might be a key gene affecting the content of branched chain esters.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[HENG Zhou1, YE Chu1, FANG Jianmin2, YANG Jing2, XU Xiaowan1, XU Xiaomei1, LI Tao1, WANG Hengming1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>HENG Zhou1, YE Chu1, FANG Jianmin2, YANG Jing2, XU Xiaowan1, XU Xiaomei1, LI Tao1, WANG Hengming1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311004&flag=1]]></guid><cfi:id>7</cfi:id><cfi:read>true</cfi:read></item>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Cloning and Expression Analysis of CMB1 Gene in Pepper]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311005&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】CMB1 gene plays an important role in the regulation of inflorescence structure and fruit ripening in plants, but the function and regulatory mechanism of CMB1 gene in pepper have been rarely reported. Therefore, the role of transcription factors related to the regulation of carotenoid synthesis and CMB1 gene in pepper was studied so as to provide a reference for pepper breeding.【Method】The coding sequences of CMB1 were cloned by the homology sequence method, and the expression patterns of CMB1 in fruits of red and yellow peppers with wrinkled skin at different development stages (green ripening stage, color change stage, mature stage) were analyzed by real-time quantitative PCR.【Result】The ORF length of CMB1 gene was 732 bp in both red pepper and yellow pepper, encoding 243 amino acid residues. Sequence alignment showed that the mutation occurred at the 11th site of CMB1 base sequence, G mutated to T, resulting in amino acid sequence mutated from G (Glycine) to V (Valine). Bioinformatics analysis revealed that the CMB1-encoded protein of wrinkled skin red pepper had a molecular mass of 20 923.21, a theoretical isoelectric point of 5.59, an instability coefficient of 57.28, and a total mean hydrophilicity (gravimetric) index of -1.001. The CMB1-encoded protein of wrinkled skin yellow pepper had a molecular mass of 27 958.47, a theoretical isoelectric point of 7.10, an instability coefficient of 53.54, and a total mean hydrophilicity (gravimetric) index of -0.809. Both CMB1 of wrinkled skin red and yellow peppers were unstable hydrophobic proteins, both contained 38 phosphorylation sites, both were devoid of transmembrane structures and signal peptides, and both had typical MADS-box structural domains and K-box structural domains. Evolutionary tree 
analysis revealed that pepper CMB1 was most closely related to Solanaceae and most distantly related to Leguminosae. The results of fluorescence quantitative PCR showed that the expression of CMB1 increased sequentially in the three stages of green ripening, color change, and maturity of pepper fruits, and the expression of CMB1 in the three stages was significantly higher in wrinkled skin red pepper than in wrinkled skin yellow pepper.【Conclusion】Pepper CMB1 is a member of MADS-box, and its expression in pepper fruit is similar to that of carotenoid in pepper, suggesting that CMB1 is mainly involved in regulating the synthesis of carotenoid like capsanthin.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[ZHANG Mingxian1, ZHANG Ruihao1,2, LI Pingping1, WU Rui1, ZHOU Huidan1, DENG Minghua1, LYU Junheng1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHANG Mingxian1, ZHANG Ruihao1,2, LI Pingping1, WU Rui1, ZHOU Huidan1, DENG Minghua1, LYU Junheng1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311005&flag=1]]></guid><cfi:id>6</cfi:id><cfi:read>true</cfi:read></item>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Identification of Purity and Authenticity of Hybrid Seeds of ‘Huifeng 2’ Pepper Based on SSR Molecular Markers]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311006&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】‘Huifeng 2’ is an F1 hybrid variety which is highly favoured by farmers and consumers due to its characteristics of mid-early maturity, strong disease resistance, storage and transportation resistance and good quality. To ensure the quality of seeds, it intends to establish a set of quick and easy methods for seed purity and authenticity identification.【Method】Based on the publicly available SSR molecular markers of pepper genome, SSR markers with obvious polymorphisms, clear bands and stable amplification were screened by using the male and female parents of ‘Huifeng 2’ as materials. Then, the purity of the hybrid seeds of ‘Huifeng 2’ was identified, and the accuracy of the molecular marker was verified by using morphology identification in the field. In addition, the authenticity of four varieties, including ‘Yuehong 1’, ‘Huifeng 1’, ‘Huifeng 2’ and ‘Huifeng 5’, was identified with the screened markers.【Result】Two SSR markers, L0143 and L0622, were selected for their obvious polymorphism and clear bands with stable amplification. The PCR amplification bands of marker L0143 were 149 bp in the female parent W2280 and 141 bp in the male parent W2102, and the amplification bands of marker L0622 were 208 bp and 196 bp in the female parent and male parent, respectively. When used alone, the two markers could accurately identify the purity of ‘Huifeng 2’ seeds, and the simultaneous use of the two markers could distinguish the four varieties of ‘Yuehong 1’, ‘Huifeng 1’, ‘Huifeng 2’ and ‘Huifeng 5’, which could be used to identify their authenticity.【Conclusion】The SSR molecular markers L0143 and L0622 selected in this study can identify the purity and authenticity of ‘Huifeng 2’ hybrid seeds rapidly, accurately, and effectively with low-cost, which are simple to operate and can replace the traditional method of identifying the purity and authenticity of hybrid seeds. It has a high commercial application prospect.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[ZHAO Wei1, XU Xiaomei2, XU Xiaowan2, HENG Zhou2, WANG Hengming2, CHEN Jinjin1, WU Zhiming1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHAO Wei1, XU Xiaomei2, XU Xiaowan2, HENG Zhou2, WANG Hengming2, CHEN Jinjin1, WU Zhiming1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311006&flag=1]]></guid><cfi:id>5</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis on Agronomic Characters and Quality of Erjingtiao Varieties in Different Production Areas of Sichuan]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311007&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】A comprehensive evaluation on germplasm resources of high-quality local Erjingtiao pepper varieties in Sichuan was conducted, with a view to giving full play to their roles in new variety breeding and industrial processing.【Method】Erjingtiao pepper varieties from nine different production areas of Sichuan including Jianyang, Fushun, Xichong, Mianyang, Santai, Jiajiang, Shuangliu, Huidong and Qionglai were selected as the research materials, and their agronomic traits, nutritional quality indexes and flavor characteristics were comprehensively evaluated by field observation, 
quality detection and electronic nose analysis.【Result】In terms of agronomic traits, there were significant differences among different varieties in the node of first flower, main stem height, stem diameter, plant height, crown length, crown width, leaf length and leaf width. The mean values were 6.83~12.67, 18.08~27.33 cm, 9.08~15.39 mm, 98.17~141.5 cm, 86.33~136.67 cm, 69.75~117.50 cm, 9.62~15.86 cm and 2.74~4.56 cm, respectively. The differences in the appearance of different varieties of fruits were relatively small, the fruit shape indexes were all above 10, with red mature fruits, glossy fruit surface, soft fruit texture and wrinkled fruit skin, which were the typical fruit characteristics of Erjingtiao pepper. However, there was a great difference in fruit length among different varieties, with the longest fruit length of Qionglai Erjingtiao (25.02 cm) and the shortest fruit length of Huidong Erjingtiao (11.23 cm). However, the difference of fruit width was little, ranging from 1.08 to 1.76 cm. In terms of nutritional quality, there were significant differences among different varieties. The variable coefficients were between 8.35 to 45.72, of which capsaicin content had the greatest difference, with the highest content in Qionglai Erjingtiao (0.54 mg/g),and the lowest one in Xichong Erjingtiao (0.13 mg/g). However, except for Jianyang Erjingtiao, with the lowest color value of only 7.35, there was no significant difference in color value among other varieties. Meanwhile, there were some correlations among different quality indexes, and soluble sugar was significantly positively correlated with total protein and Vc, which was conducive to screening pepper varieties with high nutrition. The first three varieties of Erjingtiao with better comprehensive quality traits were selected by membership function analysis. The Qionglai Erjingtiao, ranking first, belonged to the high-spicy and high-nutrient variety, followed by Shuangliu Erjingtiao and Xichong Erjingtiao, belonged to the varieties of medium-spicy and low-spicy with high nutrition, respectively. The fruit flavor characteristics of different Erjingtiao varieties were similar, and only some varieties could be distinguished by electronic nose, but the flavor of the pulp and seed of the same pepper variety could be distinguished well.【Conclusion】The varieties of Erjingtiao pepper in different production areas of Sichuan have formed various agronomic traits and quality characteristics through long-term natural and artificial selection, and they can be screened according to different needs in the process of germplasm resources utilization and product selection.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[XU Yi1,2 ，GONG Xuefeng1,2，CHEN Xin1，CHEN Qiong1，HOU Sihao1,2，LI Hong1,2，SONG Zhanfeng1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>XU Yi1,2 ，GONG Xuefeng1,2，CHEN Xin1，CHEN Qiong1，HOU Sihao1,2，LI Hong1,2，SONG Zhanfeng1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311007&flag=1]]></guid><cfi:id>4</cfi:id><cfi:read>true</cfi:read></item>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Continuous Red and Blue Light on Growth and Physiological Characteristics of Pepper Seedlings]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311008&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】In modern vegetable facility cultivation, the quality of vegetable seedlings plays a very important role in the economic benefits of subsequent agricultural production. Continuous light is a common special light mode in artificial light plant factory. Exploring the effect of continuous light combined with light quality on the growth and development of pepper seedlings could provide an important technical reference for efficiently improving the resistance of pepper seedlings.【Method】The pepper backbone parent ‘6421’ was used as the test material, and 6 light treatment groups were set up: normal white light irradiation group (CW), normal blue light irradiation group (CB), normal red light irradiation group (CR), continuous white light irradiation group (TW), continuous blue light irradiation group (TB) and continuous red light irradiation group (TR). The effects of continuous photoperiod treatment combined with red and blue light on the growth and physiological characteristics of pepper seedlings were studied.【Result】 (1) TR significantly increased the plant height and stem diameter of pepper seedlings by 20.5% and 10.6%, respectively, compared with the CW group. After TR treatment, the seedling index increased significantly by 2.38 times, while TB significantly reduced the plant height and stem diameter of pepper seedlings by 17.1% and 14.3%, and the root-shoot ratio increased significantly by 2.62 times. (2) There was no significant difference in Pn and Gs of pepper seedling leaves between TR and TB, but Tr and Ci of TB were significantly lower than those of TR. Compared with CW, Tr and Ci of TB were significantly reduced by 62.5% and 51.1%. The chlorophyll fluorescence parameters of pepper seedling leaves showed opposite results after different light treatments. The Fv/Fm, Fv/Fo, NPQ and qP values of pepper seedling leaves in TB group were significantly higher than those in TR group. The qP of TB and TR was significantly higher than that of CW, increasing by 36.1% and 26.1%, respectively. (3) The antioxidant enzyme activity and osmotic substances of pepper seedlings were significantly different after continuous red light treatment and continuous blue light treatment. TB significantly increased SOD, POD and CAT in leaves of pepper seedlings. The POD and CAT activities of pepper seedling leaves were also significantly increased after TR treatment, while the MDA content of pepper leaves after TB and TR treatments was significantly reduced by 55%-56% compared with that of CW. 【Conclusion】Continuous light conditions have a positive effect on the growth and development of pepper seedlings at the seedling stage, and the antioxidant enzyme activity and osmotic substances of pepper seedlings under continuous light irradiation combined with monochromatic red and monochromatic blue light treatments increase to different degrees to better counteract the light stress environment and improve the adaptability of pepper seedlings.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[ZHOU Yao, MAO Lianzhen, SUN Ying, SHEN Yiyu, WU Weisheng, LIU Zhoubin]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHOU Yao, MAO Lianzhen, SUN Ying, SHEN Yiyu, WU Weisheng, LIU Zhoubin</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311008&flag=1]]></guid><cfi:id>3</cfi:id><cfi:read>true</cfi:read></item>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Solid-state Fermentation Process for Sargassum Organic Fertilizer and Its Effect on Cold Resistance of Peppers]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311009&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study aims to explore the fermentation condition of Sargassum organic fertilizer and evaluate its quality and effect on cold resistance of pepper, with a view to providing a theoretical basis for the preparation process optimization of seaweed fertilizer and its application in agriculture.【Method】With Sargassum, chicken manure, coconut bran and tung seed cake as fermentation raw materials, solid-state fermentation technology was used to determine the carbon to nitrogen ratio, initial water content and fermentation inoculant addition amount of Sargassum organic fertilizer in the process of preparation. And the organic matter, total nitrogen, total phosphorus, total potassium, pH, moisture, heavy metals and fecal coliforms were detected. Seed germination tests were also conducted to determine its non-toxicity to plants. By taking a pot experiment, three treatments were set up: blank group (CK), commercial organic fertilizer group, and Sargassum organic fertilizer group, and preliminary exploration of the effect of Sargassum organic fertilizer on the cold resistance of peppers was conducted by comparing the chilling injury index, malondialdehyde content, soluble sugar content and proline mass fraction of leaves.【Result】The results showed that the optimal conditions for solid-state fermentation of Sargassum organic fertilizer were as follows: the carbon to nitrogen ratio was 25∶1, the initial water content was 50%, and fermentation inoculant addition amount was 2%. Under the condition, the maximum temperature of the fermentation stack reached 69 ℃ , and the temperature of above 55 ℃ was kept for 6-7 days. The testing indexes met the national standard with organic matter content (dry basis) of 72.46%, total nutrients (dry basis) of 5.42%, water content of 28.96%, pH of 7.5, seed germination rate of 89%, and extremely low heavy metals and fecal coliform, etc. Compared with blank and commercial organic fertilizer treatment, the chilling injury index of pepper seedlings treated with Sargassum organic fertilizer decreased by 20.70% and 13.49%, respectively; the mass fraction of malondialdehyde decreased by 23.41% and 14.18%, respectively; the soluble sugar content increased by 27.96% and 21.94%, respectively; the mass fraction of proline increased by 15.49% and 9.01%. The above-mentioned results indicated that Sargassum organic fertilizer could effectively enhance the cold resistance of peppers.【Conclusion】The optimal process conditions of Sargassum organic fertilizer were fermentation carbon to nitrogen ratio of 25 ∶ 1, initial water content of 50%, fermentation inoculant content of 2%, and fertilizer quality reached the relevant national standards. It was non-toxic to plants and could effectively improve the cold resistance of peppers.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[GAO Chengmeng1,2, GAO Wangyu2, ZHU Jun2,3,4, ZOU Xiaoxiao2,3,4, SUN Dongmei1, BAO Shixiang2,3,4]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>GAO Chengmeng1,2, GAO Wangyu2, ZHU Jun2,3,4, ZOU Xiaoxiao2,3,4, SUN Dongmei1, BAO Shixiang2,3,4</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311009&flag=1]]></guid><cfi:id>2</cfi:id><cfi:read>true</cfi:read></item>
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<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Progress on Aroma Components and Synthetic Regulation Mechanism of Horticultural Plants]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311010&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[The aroma of horticultural plants is produced by volatile organic compounds (VOCs) in their cells, mainly composed of esters, alcohols, aldehydes, ketones, ethers, terpenoids, alkanes and other substances, which is an important quality index. Horticultural plants are mainly divided into fruit trees, vegetables, flowers and tea. VOCs in different types of horticultural plants vary. This is an important factor leading to the diversity of flavors of horticultural products. The main factors affecting VOCs in horticultural plants include gene expression, cultivation conditions and postharvest treatment. The expression of different genes is an important reason for the VOCs differences between different horticultural plants. Cultivation conditions such as light intensity, cultivation environment, fertilizer application and varieties of grafted stocks directly or indirectly affect the synthesis of VOCs in horticultural plants. Storage temperature and ethylene content after harvest are important factors affecting VOCs. The VOCs synthesis pathways mainly include fatty acid pathway, amino acid pathway, shikimate/ phenylpropanoid pathway, terpenoid pathway, lipoxygenase (LOX) pathway and etc. Straight chain aldehydes, alcohols and esters are mainly produced by the lipoxygenase (LOX) pathway and β-oxidation pathway, branched chain aldehydes, alcohols and esters are produced by the amino acid pathway, terpenoids are produced by the terpenoid pathway, and polyphenolic compounds are produced by the shikimic acid/phenylpropanoid pathway. This review summarizes the components 
of aroma substances, the factors affecting aroma volatilization and the biosynthesis regulation of volatile aroma compounds in horticultural plants. The problems of less studies on physiological function of aroma-related enzymes, genetic control of aroma and its influencing factors, aroma substances and metabolic mechanism of horticultural plants are proposed, and the future research directions are put farward.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Special Subject: Pepper Genetic Breeding and Cultivation Physiology]]></category>
<author><![CDATA[YE Chu1,2, XIE Bingchun1, LI Tao2, XU Xiaowan2, XU Xiaomei2, WANG Hengming2, WU Zhiming1, HENG Zhou2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>YE Chu1,2, XIE Bingchun1, LI Tao2, XU Xiaowan2, XU Xiaomei2, WANG Hengming2, WU Zhiming1, HENG Zhou2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311010&flag=1]]></guid><cfi:id>1</cfi:id><cfi:read>true</cfi:read></item>
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