Method for promoting angelica keiskei seed germination by stirring device

Abstract

The invention belongs to the technical field of angelica keiskei planting and particularly relates to a method for promoting angelica keiskei seed germination by a stirring device. The method includesfar infrared treatment, mixed liquid preparation, stirring with the stirring device and sowing. Compared with the prior art, the method has advantages that by arrangement of brushes of the stirring device, angelica keiskei seeds are treated by mixed liquid at an appropriate temperature so as to improve seed activity, break a seed dormancy period and shorten a seed germination period, germinationtime is about 10 days earlier, high germination uniformity is realized, the germination rate is increased by 30% or more, air permeability of matrix and covering materials is high, and quick and uniform seed germination is benefited.

Description

technical field [0001] The invention belongs to the technical field of ashitaba planting, and in particular relates to a method for promoting germination of ashitaba seeds by using a stirring device. Background technique [0002] Ashitaba, also known as Longevity Vegetables and Hachijo-celery, is native to Hachijo Island, Japan. It belongs to Umbelliferae Angelica. Contains a variety of minerals, dietary fiber, protein, vitamins, chlorophyll, carotene and 16 kinds of amino acids needed by the human body, as well as special substances such as flavonoids, pantothenic acid, choline, rutin, etc., and is also rich in unique ingredients chalcone and coumarin Vegetarian substances, regular consumption can improve the body's disease resistance; Ashitaba has become an all-round food for "health, vitality, and longevity" in Japan, South Korea, and Taiwan, and was introduced to Yunnan and Hainan in 1995 and 1999. The trial planting was successful; Ashitaba is mainly propagated by sowi...

AI Technical Summary

Problems solved by technology

[0002] Ashitaba, also known as Longevity Vegetables and Hachijo-celery, is native to Hachijo Island, Japan. It belongs to Umbelliferae Angelica. Contains a variety of minerals, dietary fiber, protein, vitamins, chlorophyll, carotene and 16 kinds of amino acids needed by the human body, as well as special substances such as flavonoids, pantothenic acid, choline, rutin, etc., and is also rich in unique ingredients chalcone and coumarin Vegetarian substances, regular consumption can improve the body's disease resistance; Ashitaba has become an all-round food for "health, vitality, and longevity" in Japan, South Korea, and Taiwan, and was introduced to Yunnan and Hainan in 1995 and 1999. The trial planting was successful; Ashitaba is mainly propagated by sowing. If germination is not carried out before sowing, dry seeds are directly sown, and it takes about 40 days to emerge. In the existing technology, the seeds are generally soaked in warm water at 30°C or heated at 55°C. Scald in water for 10 minutes, continue to soak for more than 10 hours after cooling, or soak the seeds in 30~40mg / kg gibberellin for 12 hours, wrap the seeds in wet towel or gauze after treatment, and place them in an environment of 20℃~25℃ For germination under certain conditions, the seeds need to be washed with warm water at about 25°C every day during the germination process. After half a month, the seeds germinate and then sow. Using these methods, on the one hand, the treatment process is longer, and on the other hand, it is difficult during the germination process. Controlling temperature and humidity leads to moldy and rotten seeds. The germination rate is below 50%, and the germination time is relatively late. At present, most of the seeds needed for production rely on foreign imports. These methods obviously limit the large-scale production and development of Ashitaba in China.

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