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Purification and Rejuvenation Method of Pepper Local Varieties

A technology for purifying and rejuvenating varieties, which is applied in the field of purifying and rejuvenating local varieties of peppers, can solve problems such as deterioration of economic traits, reduction of yield and quality of peppers, and decline of stress resistance, and achieve the effects of high purity and improved yield and resistance

Inactive Publication Date: 2016-03-23
贵州省辣椒研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process, due to reasons such as natural hybridization, mechanical mixing, and adverse environmental influences, the variation and degeneration of pepper varieties, the increase in the proportion of bad plants, the deterioration of economic traits, the decline in stress resistance, and the weakening of adaptability, especially the aggravation of diseases, lead to Both the yield and quality of pepper were reduced to varying degrees
The main varieties grown in many pepper producing areas have the problem of variety degradation to varying degrees, which limits the further development of pepper production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The method for purifying and rejuvenating capsicum local varieties comprises the following steps:

[0030] 1) Site selection and isolation: The terrain is high and dry, convenient for drainage and irrigation, deep plowing layer, loose and fertile, and sandy clay. The pH value of the soil is 6.5, and the previous non-solanaceous crops have been planted continuously for 4 years without any phytosanitary diseases and insect pests. No other pepper varieties were planted within the surrounding 1000m.

[0031] 2) Seed treatment: Select the seeds of excellent local pepper plant materials collected from Zhengchang Town, Suiyang County, Guizhou Province. Before sowing, put the seeds in warm water at 55°C for 15 minutes, and remove them. Finally, soak the seeds with 0.1% potassium permanganate for 10 minutes, wash them with water for 4 times, remove them and dry them in the air.

[0032] 3) Seedling cultivation: The sowing period is 12 days later than the production period of l...

Embodiment 2

[0037] The method for purifying and rejuvenating capsicum local varieties comprises the following steps:

[0038] 1) Land selection and isolation: choose high-dry terrain, convenient drainage and irrigation, deep plowing layer, loose and fertile, sandy loam. The pH value of the soil is 6.8, and the previous non-solanaceous crops have been continuously planted for 4 years, and there are no plant quarantine pests and diseases. No other pepper varieties were planted within the surrounding 1000m.

[0039] 2) Seed treatment: select the basic provenance material "137" seeds, put the seeds in warm water at 55°C for 15 minutes before sowing, soak the seeds with 0.1% potassium permanganate for 10 minutes after removing, and wash with water 5 times, remove and dry.

[0040] 3) Seedling cultivation: The sowing period is 15 days later than the production period of local commercial peppers. After the daytime temperature rises to 10°C in spring, the seeds are cultivated in a greenhouse or...

Embodiment 3

[0045] The method for purifying and rejuvenating capsicum local varieties comprises the following steps:

[0046] 1) Site selection and isolation: Choose loamy soil with high and dry terrain, convenient drainage and irrigation, deep plowing layer, loose and fertile soil. The pH value of the soil is 6.8, and the previous non-solanaceous crops have been continuously planted for 5 years, and there are no plant quarantine pests and diseases. No other pepper varieties are planted in the surrounding 1000m.

[0047] 2) Seed treatment: select the original seeds of "Qianla No. 2", put the seeds in warm water at 55°C for 15 minutes before sowing, and soak the seeds with 0.1% potassium permanganate after removing 10min, wash 4 times with water, remove and dry.

[0048]3) Seedling cultivation, including the following steps: the sowing period should be 12 days later than the production period of local commercial pepper fruits. After the daytime temperature rises to 10°C in spring, the se...

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Abstract

The invention relates to the technical field of resource protection and utilization of plant varieties, and particularly relates to a purifying and rejuvenating method of a local pepper variety. The purifying and rejuvenating method comprises the following steps: (1), selecting a land and isolating; (2), treating seeds; (3), culturing seedlings; (4), carrying out field management; (5), removing impurities and rouging; (6), implementing a fruit selecting method; (7), selecting a single plant; (8), implementing a sheet selecting method; and (9), carrying out expanding propagation. According to the purifying and rejuvenating method, the purifying and rejuvenating progress of the local pepper variety can be increased; purified and rejuvenated pepper seeds are high in purity, and the quality, the yield and the resistance of pepper fruits generated from the seeds are remarkably improved.

Description

technical field [0001] The invention relates to the technical field of protection and utilization of plant variety resources, in particular to a method for purifying and rejuvenating local pepper varieties Background technique [0002] Capsicum is a frequent outcrossing crop, and the natural outcrossing rate is relatively high, generally 10-40%. In the production process, due to reasons such as natural hybridization, mechanical mixing, and adverse environmental influences, the variation and degeneration of pepper varieties, the increase in the proportion of bad plants, the deterioration of economic traits, the decline in stress resistance, and the weakening of adaptability, especially the aggravation of diseases, lead to Both the yield and quality of pepper were reduced to varying degrees. The main varieties in many pepper producing areas have the problem of variety degradation to varying degrees, which limits the further development of pepper production. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01H1/04A01G1/00
Inventor 杨红姜虹余文中詹永发
Owner 贵州省辣椒研究所
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