Seed sprouting method capable of improving flavor of sonchus oleraceus

A technology of chicory and seeds, which is applied in the field of agriculture and breeding, can solve the problems of no method for accelerating germination of chicory, and achieve the effects of increasing germination rate, strong reducibility, and weakening bitter taste

Inactive Publication Date: 2016-05-11
胡彩军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicory is widely distributed in my country. Its tender stems and leaves are edible and rich in carotene, VB2 and VC. Besides being edible, the whole herb can be used as medicine. It can also prevent cancer, etc., and is beneficial to wound healing. As people pay more and more attention to health preservation, the value of wild vegetables is also widely known, and it also has a high status in the international health food industry. Studies have shown that the white pulp of chicory contains "bitter Lettuce essence", resin, a large amount of vc, and various flavonoid components, regular consumption of chicory can prevent and treat infections caused by various bacteria or viruses, and improve human immunity. After blanching, some nutrients will be destroyed. Therefore, if the taste of chicory can be improved, the sales of chicory can be increased. At present, there are few researches on the cultivation of chicory. In large-scale cultivation, seed germination is usually used for breeding , to increase its germination rate and make the seedlings strong, but there is no method of accelerating germination specifically suitable for chicory, so research on this

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A seed germination method for improving the taste of chicory, comprising the following steps:

[0015] (1) Choose seeds with full grains and uniform size, soak them in warm water at 25°C for 3 hours, take them out, drain off the water, put them in a 1000w microwave equipment, microwave them with 60% energy for 10-15 seconds, stop After microwave treatment, let it stand at room temperature for later use;

[0016] (2) Put the treated seeds in step (1) into the soaking solution for 2 hours, irradiate with ultraviolet light during the soaking process, and wash with water after soaking;

[0017] The seed soaking solution is prepared from the following raw materials: brassinolide 25ppm, cypermethrin 15ppm, paclobutrazol 40ppm, lentinan 100ppm, dextran 80ppm, Ningnanmycin 10ppm, liquid paraffin 2%, superphosphate 1%, manganese sulfate 0.4%, taurine 2%, ferrous sulfate 0.6%, potassium dihydrogen phosphate 0.3%, nano active magnesium 2%, nano fly ash 2%, nano carbon powder 4%, ...

Embodiment 2

[0023] A seed germination method for improving the taste of chicory, comprising the following steps:

[0024] (1) Select seeds with full grains and uniform size, soak them in warm water at 25°C for 4 hours, take them out, drain off the water, put them in a 1000w microwave equipment, microwave them with 60% energy for 10-15 seconds, stop After microwave treatment, let it stand at room temperature for later use;

[0025] (2) Put the treated seeds in step (1) into the soaking solution for 1 hour, irradiate with ultraviolet light during the soaking process, and wash with water after soaking;

[0026] The seed soaking solution is prepared from the following raw materials: brassinolide 30ppm, cypermethrin 18ppm, paclobutrazol 335ppm, lentinan 100ppm, dextran 60ppm, ningnanmycin 12ppm, liquid paraffin 3%, superphosphate 2%, manganese sulfate 0.2%, taurine 1.5%, ferrous sulfate 0.8%, potassium dihydrogen phosphate 0.2%, nano active magnesium 2%, nano fly ash 3%, nano carbon powder 4%...

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PUM

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Abstract

The invention discloses a seed sprouting method capable of improving the flavor of sonchus oleraceus. The seed sprouting method comprises the following steps: selecting seeds, performing microwave treatment, seed soaking and treatment, seed sprouting and seeding. Compared with the prior art, the seed sprouting method has the following advantages that: according to the seed sprouting method, a seed sterilization and disinfection method is changed, so that the capability of sonchus oleraceus seeds in absorbing nutritional ingredients in a seed soaking liquid is improved; through adding substances such as nano powdered carbon, the physiological activities of seed cells are changed, the germination rate of the sonchus oleraceus seeds is improved and the nutrient uptake is promoted. The leaves of sonchus oleraceus sprouted and planted by virtue of the method are weakened in bitterness and enhanced in palatability.

Description

technical field [0001] The invention belongs to the technical field of farming and breeding, and in particular relates to a seed germination method for improving the taste of chicory. Background technique [0002] Chicory is widely distributed in my country. Its tender stems and leaves are edible and rich in carotene, VB2 and VC. Besides being edible, the whole herb can be used as medicine. It can also prevent cancer, etc., and is beneficial to wound healing. As people pay more and more attention to health preservation, the value of wild vegetables is also widely known, and it also has a high status in the international health food industry. Studies have shown that the white pulp of chicory contains "bitter Lettuce essence", resin, a large amount of vc, and various flavonoid components, regular consumption of chicory can prevent and treat infections caused by various bacteria or viruses, and improve human immunity. After blanching, some nutrients will be destroyed. Therefore, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01C1/02A01C1/00
CPCA01C1/00A01C1/02
Inventor 胡彩军
Owner 胡彩军
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