Cuttage propagation method of clustered pod pepper

Abstract

The invention belongs to the technical field of pepper planting, and particularly relates to application of plant fermentation liquor in cutting propagation of clustered pod peppers and a cutting propagation method of the clustered pod peppers. The plant fermentation broth comprises a plant fermentation broth I and a plant fermentation broth II, the plant fermentation liquid I is irrigated and applied as one of main components of a rooting agent after cuttage of pod pepper cutting slips and before rooting; the plant fermentation liquid I is obtained by fermenting paper mulberry branches and leaves, willow branches and leaves, brown sugar and clear water as raw materials; the plant fermentation liquid II serves as a bacteriostatic agent to be sprayed and applied in the rooting period and the growing period after cuttage of the pod pepper cutting slips; the plant fermentation liquid II is obtained by fermenting chili, garlic, brown sugar and clear water as raw materials. The average root length of the clustered pod pepper subjected to cutting propagation by the method disclosed by the invention in 45 days is more than 5 times of that of a clear water control group and is about 1.5 times of that of a single NAA (Naphthalene Acetic Acid) solution.

Description

Technical Field

[0001] The invention belongs to the technical field of pepper planting, and particularly relates to application of plant fermentation liquid in cutting propagation of clustered chili peppers, and a cutting propagation method of clustered chili peppers. Background Art

[0002] Cuttings are a commonly used asexual propagation method, which can maintain the excellent traits of the mother plant and the favorable traits of the mutant individuals. In the process of breeding new pepper varieties, in order to improve breeding efficiency and receive enough hybrid seeds in time, the cutting method is often used to expand the parent plant, and the cutting method is also used to preserve and propagate some special germplasm materials.

[0003] At present, pepper cuttings generally choose semi-lignified young branches as cuttings to obtain a higher cutting survival rate. Clustered pepper belongs to the limited branching type, the top buds of the branches form flower clusters and cap the top. The plant has a high degree of lignification and relatively weak branch regeneration ability. The survival rate of cuttings using existing methods is low.

[0004] Therefore, it is necessary to improve the existing method and invent a method that can effectively improve the survival rate of clustered pepper cuttings. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for effectively improving the survival rate of clustered pepper cuttings. In the method, two different plant fermentation liquids are mainly used, one of which can promote the rooting of pepper cuttings, and the other is sprayed and applied as an antibacterial agent during the rooting period and growth period after the pepper cuttings are cut. The two work together to improve the survival rate of clustered pepper cuttings.

[0006] Application of plant fermentation liquid in cutting propagation of clustered chili pepper, the plant fermentation liquid includes:

[0007] Plant fermentation liquid I and plant fermentation liquid II;

[0008] Plant fermentation liquid I is used as one of the main components of rooting agent for irrigation after pepper cuttings are cut and before they take root; plant fermentation liquid I is obtained by fermentation with mulberry branches and leaves, willow branches and leaves, brown sugar and water as raw materials;

[0009] Plant fermentation liquid II is sprayed and applied as an antibacterial agent during the rooting period and the growth period after the cuttings of the chili pepper are cut; plant fermentation liquid II is obtained by fermentation with chili pepper, garlic, brown sugar and clean water as raw materials.

[0010] Wherein, plant fermentation liquid I is prepared by the following method:

[0011] (1) Take 7-9 parts of fresh and healthy mulberry branches and leaves and 1-3 parts of willow branches and leaves, chop them, add them into a plastic container with 9-11 parts of brown sugar and 90-110 parts of clean water, and keep some free space in the container after adding the above ingredients, for example, the above ingredients occupy 4 / 5 of the volume of the container, stir the materials evenly, and seal the container;

[0012] (2) Open the lid of the container and stir it every 20 to 26 hours. Continue stirring for 28 to 32 days until no gas is produced in the container. Then seal the container and continue fermentation.

[0013] (3) After 60 to 70 days, take the clear fermentation liquid from the upper layer, add it to purified water and mix well to prepare plant fermentation liquid I with a volume concentration of 0.5 to 1.5%.

[0014] Plant fermentation liquid II is prepared by the following method:

[0015] (1) Take 4-6 parts of healthy and disease-free peppers and 4-6 parts of garlic, chop them, add them into a plastic container with 9-11 parts of brown sugar and 90-110 parts of water, keep some free space in the container, stir the materials evenly, and seal the container;

[0016] (2) Open the lid of the container and stir it every 20 to 26 hours. Continue stirring for 28 to 32 days until no gas is produced in the container. Then seal the container and continue fermentation.

[0017] (3) After 60 to 70 days, take the clear fermentation liquid from the upper layer, add it to purified water and mix well to prepare plant fermentation liquid II with a volume concentration of 0.5 to 1.5%.

[0018] Preferably, the above-mentioned cutting propagation method of clustered pepper comprises the following steps:

[0019] (1) cleaning the planting container and laying a planting layer; the planting layer is a vermiculite layer with a height of 10 to 15 cm;

[0020] Cut the tender upper branches of healthy and disease-free clustered chili pepper plants into 12-18 cm cuttings, leaving 2-3 tender leaves or buds on each cutting, and remove excess leaves and fruits; or, if there are no tender leaves on the cuttings, keep 1-2 mature leaves, cut off the rest of the mature leaves, and cut off 1 / 2-2 / 3 of the mature leaves, leaving 1 / 3-1 / 2 of the mature leaves, and cut the lower part of the cuttings into a 30-45° section;

[0021] Then soak the cut cuttings in potassium permanganate solution, rinse with clean water, and insert them into the planting layer; the mass concentration of potassium permanganate solution is 5%; the soaking time is 5 minutes, rinse with clean water, and insert them into a clean and moist vermiculite layer, the cutting depth is 1 to 2 cm, and the cutting spacing is 2 to 3 cm;

[0022] (2), after cutting, 1-2 mL of rooting agent is poured at the base of each cutting; the rooting agent is prepared as follows: 200 mg / L naphthaleneacetic acid solution and 1% plant fermentation liquid I are mixed in a volume ratio of 0.8-1.2:1 to obtain the rooting agent.

[0023] (3) During the spray moisturizing process, the humidity is controlled to be above 90%;

[0024] (4) During the growth of the clustered chili pepper plants, the temperature was controlled to be between 20 and 28° C. during the day and between 12 and 18° C. at night, the humidity was maintained at more than 90%, the temperature of the cutting medium was maintained at 13 to 18° C., and the humidity of the medium was maintained at 80-90%. When the leaves of the cutting seedlings wilt or when the temperature is higher than 28° C., a sunshade net was added to the small arch shed;

[0025] And spray tobacco extract and plant fermentation liquid II with a volume concentration of 1% 2 to 3 times in the small arch shed;

[0026] The tobacco extract is prepared by the following method: 300 mL of water is placed in a container, and 5 cigarettes are put in and soaked for 48 hours to obtain the tobacco extract, wherein each cigarette weighs 0.8-0.9 g;

[0027] (5) After new leaves grow on the cuttings, gradually open the small greenhouse to let in air. After 12 to 16 days, remove the greenhouse film and harden the seedlings for 1 to 2 weeks before transplanting.

[0028] The beneficial effects of the present invention are:

[0029] (1) The present invention focuses on improving the rooting agent used in the cutting propagation process of clustered chili peppers. Specifically, a mixed solution of plant fermentation liquid and NAA solution is applied as the rooting agent immediately after cutting, and then another plant fermentation liquid is sprayed as an antibacterial agent during the growth of clustered chili peppers. The results show that the average root length of the clustered chili peppers propagated by cuttings by the method of the present invention at 45 days is 5 times that of the clear water control group and is about 1.5 times that of the NAA solution used alone.

[0030] And 30 cluster pepper cuttings were propagated, and the rooting number reached 27 after 45 days, which was 23% higher than that of using NAA solution alone, and the rooting effect was very excellent.

[0031] (2) The plant fermentation liquid of the present invention is derived from common plants, the raw materials are easily available, the cost is very low, and it is safe and environmentally friendly. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The cutting seedlings are the cutting seedlings 45 days after cutting in Example 1;

[0033] Figure 2 The cutting seedlings with new leaves in Example 1;

[0034] Figure 3 The cuttage seedlings that survived in Example 1;

[0035] Figure 4 The cutting seedlings before transplanting in Example 1; DETAILED DESCRIPTION

[0036] In order to enable those skilled in the art to better understand the present invention, the present invention is further described in conjunction with specific implementation methods.

[0037] Example 1

[0038] A cutting propagation method for clustered peppers comprises the following steps:

[0039] (1) Clean the planting container and lay the planting layer; the planting layer is 10 to 15 cm high

[0040] The vermiculite layer; the planting container can be a foam box;

[0041] Cut the tender upper branches of healthy and disease-free clustered chili pepper plants into 12-18 cm cuttings, leaving 2-3 tender leaves or buds on each cutting, and remove excess leaves and fruits; or, if there are no tender leaves on the cuttings, keep 1-2 mature leaves, cut off the rest of the mature leaves, and cut off 1 / 2-2 / 3 of the mature leaves, leaving 1 / 3-1 / 2 of the mature leaves, and cut the lower part of the cuttings into a 30-45° section;

[0042] Then soak the cut cuttings in potassium permanganate solution, rinse with clean water, and insert them into the planting layer; the mass concentration of potassium permanganate solution is 5%; the soaking time is 5 minutes, rinse with clean water, and insert them into a clean and moist vermiculite layer, the cutting depth is 1 to 2 cm, and the cutting spacing is 2 to 3 cm;

[0043] (2), after cutting, 1-2 mL of rooting agent is poured at the base of each cutting; the rooting agent is prepared as follows: 200 mg / L naphthaleneacetic acid (NAA) solution is mixed with 1% plant fermentation liquid I in a volume ratio of 0.8-1.2:1 to obtain the rooting agent.

[0044] (3) During the spray moisturizing process, the humidity is controlled to be above 90%.

[0045] (4) Control the temperature of the clustered chili pepper plants during their growth process, keep it at 20-28°C during the day and 12-18°C at night, keep the humidity at more than 90%, keep the temperature of the cutting medium at 13-18°C and the humidity of the medium at 80-90%; when the leaves of the cutting seedlings wilt or when the temperature is higher than 28°C, cover the small arch shed with a sunshade net;

[0046] And spray tobacco extract and plant fermentation liquid II with a volume concentration of 1% 2 to 3 times in the small arch shed;

[0047] The tobacco extract is prepared by the following method: 300 mL of water is placed in a container, and 5 cigarettes are put in and soaked for 48 hours to obtain the tobacco extract, wherein each cigarette weighs 0.8 to 0.9 g;

[0048] (5) After new leaves grow on the cuttings, gradually open the small greenhouse to let in air. After 12 to 16 days, remove the greenhouse film and harden the seedlings for 1 to 2 weeks before transplanting.

[0049] Example 2

[0050] The effects of the formula and application concentration of plant fermentation liquid I on the rooting effect of cuttings of clustered pepper plants were investigated. When only the plant fermentation liquid I was adjusted, the other steps were exactly the same as in Example 1. The specific tests and results are shown in the following table:

[0051] Table 1 Preparation of plant fermentation liquid I

[0052] deal with Broussonetia chinensis branches and leaves / kg Willow branches and leaves / kg Brown sugar / kg Clean water / kg Recipe 1 0 1.0 1.0 10.0 Recipe 2 0.5 0.5 1.0 10.0 Recipe 3 0.8 0.2 1.0 10.0 Recipe 4 1.0 0 1.0 10.0

[0053] Table 2 Rooting effect of cuttings of plant fermentation liquid I with different formulas and concentrations

[0054]

[0055]

[0056] As shown in Table 2, under the same concentration conditions, the number of rooted cuttings in 45 days of plant fermentation liquid I prepared by formula 3 was higher than that of other formulas. Among them, under the condition of 1% concentration, the rooting effect of cuttings was the best, and the rooting rate reached 80% in 45 days.

[0057] Example 3

[0058] The effect of different treatment levels of plant growth regulators on inducing rooting of clustered pepper cuttings was investigated. (2) The cuttings were soaked in different treatment rooting agents, and the rest was the same as in Example 1.

[0059] Table 3 Treatment levels of different plant growth regulators

[0060]

[0061]

[0062] Table 4 Rooting effect of different plant growth regulators

[0063]

[0064]

[0065] It can be seen from Table 4 that among the 27 plant growth regulator treatments, the 200 ppm NAA treatment for 5 min had the best rooting effect, with a rooting rate of 86.67%.

[0066] Example 4

[0067] The effects of different rooting agents on the rooting effect of clustered pepper plants were investigated. When only the rooting agent was adjusted, the other steps were exactly the same as in Example 1. The specific tests and results are shown in the following table:

[0068] Table 5 Rooting effect of cuttings treated with different rooting agents

[0069]

[0070]

[0071] As can be seen from Table 5, the number of rooted cuttings after 45 days is larger when plant fermentation liquid I made from formula 3 is used as a rooting agent. If plant fermentation liquid I is used in combination with NAA, especially when plant fermentation liquid I formula 3 is selected, at a volume concentration of 1% and 200 mg / L NAA, not only the number of rooted cuttings is the largest, but also the average root length is the longest; the number of rooted cuttings after 45 days is 2.7 times that of the clear water control and 1.35 times that of the 200 mg / L NAA treatment; the average root length after 45 days reaches 5.64 times that of the clear water control group and 1.45 times that of the 200 mg / L NAA treatment.

Claims

1. The application of plant fermentation liquid in the cutting propagation of clustered pepper is characterized in that: The plant fermentation liquid comprises: Plant fermentation liquid I and plant fermentation liquid II; Plant fermentation liquid I is used as one of the main components of rooting agent for irrigation after pepper cuttings are cut and before they take root; plant fermentation liquid I is obtained by fermentation with mulberry branches and leaves, willow branches and leaves, brown sugar and water as raw materials; Plant fermentation liquid II is sprayed and applied as an antibacterial agent during the rooting period and the growth period after the cuttings of the chili pepper are cut; plant fermentation liquid II is obtained by fermentation with chili pepper, garlic, brown sugar and clean water as raw materials.

2. The application of plant fermentation liquid as claimed in claim 1 in the cutting propagation of clustered pepper, characterized in that, Plant fermentation liquid I is prepared by the following method: (1) Take 7-9 parts of fresh and healthy mulberry branches and leaves and 1-3 parts of willow branches and leaves, chop them into small pieces, add them into a container with 9-11 parts of brown sugar and 90-110 parts of water, leave some space in the container, stir the materials evenly, and seal the container; (2) Open the lid of the container and stir it every 20 to 26 hours. Continue stirring for 28 to 32 days until no gas is produced in the container. Then seal the container and continue fermentation. (3) After 60 to 70 days, take the clear fermentation liquid from the upper layer, add it to pure water and mix well to prepare plant fermentation liquid I with a volume concentration of 0.5 to 1.5%.

3. The application of plant fermentation liquid as claimed in claim 1 in the cutting propagation of clustered pepper, characterized in that, Plant fermentation liquid II is prepared by the following method: (1) Take 4-6 parts of healthy peppers and 4-6 parts of garlic, chop them, add them to a container with 9-11 parts of brown sugar and 90-110 parts of water, leave some space in the container, stir evenly, and seal the container; (2) Open the lid of the container and stir it every 20 to 26 hours. Continue stirring for 28 to 32 days until no gas is produced in the container. Then seal the container and continue fermentation. (3) After 60 to 70 days, take the clear fermentation liquid from the upper layer, add it to pure water and mix well to prepare plant fermentation liquid II with a volume concentration of 0.5 to 1.5%.

4. A cutting propagation method for clustered pepper, comprising the following steps: (1) Clean the planting container and lay the planting layer; cut the clustered pepper plants into cuttings, soak them in potassium permanganate solution, rinse them, and then plant them in the planting layer; (2) After cuttings, water the rooting agent at the base of the cuttings; (3) Place the transplanted planting container on the transplanting seedling bed, build a small arch shed, cover with plastic film and sunshade net, and spray to keep moisture; (4) During the cutting propagation period, control the temperature and humidity in the small arch shed; and spray tobacco extract and plant fermentation liquid II in the small arch shed to prevent diseases and insect pests; (5) After new leaves grow on the cuttings, gradually open the small arch shed to let in air and water the cuttings in time. After the cuttings adapt to the external environment, remove the plastic film and harden the seedlings for transplanting.

5. A cutting propagation method for clustered pepper as claimed in claim 4, characterized in that: (1) Cleaning the planting container and laying a planting layer; the planting layer is a vermiculite layer with a height of 10 to 15 cm; The healthy and disease-free clustered chili pepper plants are cut into cuttings, soaked in potassium permanganate solution, rinsed, and inserted into the planting layer; the process of cutting into cuttings is: cutting the tenderer branches on the upper part of the clustered chili pepper plants into cuttings of 12 to 18 cm, leaving 2 to 3 tender leaves or tender buds on each cutting, and removing excess leaves and fruits; or, if there are no tender leaves on the cuttings, retaining 1 to 2 mature leaves, cutting off the remaining mature leaves, and cutting off 1 / 2 to 2 / 3 of the mature leaves, retaining 1 / 3 to 1 / 2 of the mature leaves; cutting the lower part of the cutting into a section of 30 to 45 degrees; The mass concentration of potassium permanganate solution is 4~6%; the soaking time is 4~6 minutes, rinse with clean water, and cut into a clean and moist vermiculite layer. The cutting depth is 1~2cm and the cutting spacing is 2-3cm.

6. A cutting propagation method for clustered pepper as claimed in claim 4, characterized in that: (2), after cutting, pour 1-2 mL of rooting agent at the base of each cutting; the rooting agent is prepared as follows: 240-260 mg / L naphthaleneacetic acid solution and 0.8-1.2% plant fermentation liquid I are mixed in a volume ratio of 0.8-1.2:1 to obtain the rooting agent.

7. A cutting propagation method for clustered pepper as claimed in claim 4, characterized in that: (3) During the spray moisturizing process, the humidity should be controlled above 90%.

8. A cutting propagation method for clustered peppers as claimed in claim 4, characterized in that: (4) During the growth of the clustered pepper plants, the temperature in the small arch shed was controlled to be between 20 and 28°C during the day and between 12 and 18°C ​​at night. The humidity was kept above 90%. The temperature of the cutting medium was kept between 13 and 18°C ​​and the humidity of the medium was kept between 80 and 90%. When the leaves of the cuttings wilt or the temperature is higher than 28°C, a sunshade net was added to the small arch shed. And spray tobacco extract and plant fermentation liquid II with a volume concentration of 0.5-1.5% 2-3 times in the small arch shed; The tobacco extract is prepared by the following method: 280-320 mL of water is placed in a container, and 5 cigarettes are put in and soaked for 45-50 hours to obtain the tobacco extract, each cigarette weighing 0.8-0.9 g.

9. A cutting propagation method for clustered pepper as claimed in claim 4, characterized in that: (5) Open the small and medium-sized greenhouses gradually to let in air. After 12 to 16 days, remove the film of the small greenhouses and harden the seedlings for 1 to 2 weeks before transplanting.

10. A cutting propagation method for clustered peppers as claimed in claim 4, comprising the following steps: (1) Cleaning the planting container and laying a planting layer; the planting layer is a vermiculite layer with a height of 10 to 15 cm; Cut the tender upper branches of healthy and disease-free clustered chili pepper plants into 12-18 cm cuttings, leaving 2-3 tender leaves or buds on each cutting, and remove excess leaves and fruits; or, if there are no tender leaves on the cuttings, keep 1-2 mature leaves, cut off the rest of the mature leaves, and cut off 1 / 2-2 / 3 of the mature leaves, leaving 1 / 3-1 / 2 of the mature leaves, and cut the lower part of the cuttings into a 30-45° section; Then soak the cut cuttings in potassium permanganate solution, rinse with clean water, and insert them into the planting layer; the mass concentration of potassium permanganate solution is 5%; soak for 5 minutes, rinse with clean water, and insert them into a clean and moist vermiculite layer, with a cutting depth of 1~2cm and a cutting spacing of 2~3cm; (2), after cutting, pour 1-2 mL of rooting agent at the base of each cutting; the rooting agent is prepared as follows: 200 mg / L naphthaleneacetic acid solution and 1% plant fermentation liquid I are mixed in a volume ratio of 0.8-1.2:1 to obtain the rooting agent; (3) During the spray moisturizing process, control the humidity above 90%; (4) During the growth of the clustered pepper plants, the temperature in the small arch shed was controlled to be between 20 and 28°C during the day and between 12 and 18°C ​​at night. The humidity was kept above 90%. The temperature of the cutting medium was kept between 13 and 18°C ​​and the humidity of the medium was kept between 80 and 90%. When the leaves of the cuttings began to wilt or when the temperature was higher than 28°C, a sunshade net was added to the small arch shed. And spray tobacco extract and plant fermentation liquid II with a volume concentration of 1% 2 to 3 times in the small arch shed; The tobacco extract is prepared by the following method: 300 mL of water is placed in a container, and 5 cigarettes are put in and soaked for 48 hours to obtain the tobacco extract, wherein each cigarette weighs 0.8-0.9 g; (5) After new leaves grow on the cuttings, gradually open the small greenhouse to let in air. After 12 to 16 days, remove the greenhouse film and harden the seedlings for 1 to 2 weeks before transplanting.

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