Method for creating high anthocyanin purple cruciferous vegetables by using purple tea as a symbiotic

Abstract

The present application relates to the technical field of vegetable cultivation, and particularly relates to a method for creating high anthocyanin purple cruciferous vegetables by symbiosis with purple tea. The specific technical scheme is as follows: the method for creating high anthocyanin purple cruciferous vegetables by symbiosis with purple tea, a green cruciferous vegetable conventional variety and a purple tea variety with high anthocyanin content are selected for symbiotic cultivation, and after flowering and seed saving, multiple purification and verification are performed, and finally a high anthocyanin purple cruciferous vegetable pure hybrid material with consistent genetic characteristics is obtained. The present application can obtain a high anthocyanin purple cruciferous vegetable pure hybrid material by symbiotic cultivation of a green cruciferous vegetable conventional variety and a purple tea variety through a conventional breeding method, and after multiple seed saving and verification, the commercialization degree and nutritional value of the high anthocyanin purple cruciferous vegetable are significantly improved.

Description

Technical Field

[0001] This invention relates to the field of vegetable cultivation technology, and specifically to a method for creating high-anthocyanin purple cruciferous vegetables by symbiosis with purple tea. Background Technology

[0002] Cruciferous vegetables are mainly distributed in the North Temperate Zone. They are annual, biennial, or perennial plants, mostly important vegetables, rich in nutrients, widely used, and of great economic value. With social development, people's demand for vegetables has gone beyond simply satisfying basic needs; their external characteristics and internal quality have gradually become important factors attracting consumers. Cruciferous vegetables are mostly green varieties, while purple cruciferous vegetables not only have a novel color but also contain abundant anthocyanins. Anthocyanins are bioflavonoids with antioxidant and free radical scavenging capabilities, which can prevent aging, allergies, inhibit cancer, improve vision, and prevent neurological and cardiovascular diseases. Therefore, creating a purple germplasm resource that promotes high anthocyanin accumulation is particularly important. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a method for creating high-anthocyanin purple cruciferous vegetables by symbiotic cultivation with purple tea. By cultivating green varieties of cruciferous vegetables in symbiosis with purple tea in a specific manner, and through several generations of selection, cruciferous vegetable materials with a purple appearance and rich in anthocyanins can be obtained.

[0004] To achieve the above objectives, the present invention provides the following technical solution:

[0005] This invention discloses a method for creating high-anthocyanin purple cruciferous vegetables by symbiosis with purple tea. A conventional green variety of cruciferous vegetable is selected and symbiotically cultivated with a purple tea variety with high anthocyanin content. After flowering and seed saving, the mixture is purified and verified multiple times to finally obtain homozygous high-anthocyanin purple cruciferous vegetable material with consistent genetic characteristics.

[0006] Preferably, the conventional variety of cruciferous vegetable green variety has a seed purity ≥99%, a net purity ≥98%, and a germination rate ≥85%.

[0007] Preferably, the purple tea variety has a seedling age of 2 to 5 years and an anthocyanin content of ≥80mg / 100g.

[0008] Preferably, the conditions for the symbiotic cultivation are: an average temperature of 15-20℃, a relative humidity of 82-85%, an average annual sunshine duration of ≥920 hours, a soil selenium content of ≥0.4mg / kg, and a soil pH of 4.0-6.5.

[0009] Preferably, the cruciferous vegetables are cultivated using a plug tray seedling method. The substrate ratio is peat moss:vermiculite:perlite = 3:1:1, with a moisture content of 40-50%, and the substrate pH is maintained at 6.5-7.0. The seed germination temperature is 20-25℃, the seedling growth temperature is 15-20℃, and when the seedlings have 5-6 true leaves, the seedlings with intact plants and strong root systems are transplanted.

[0010] Preferably, when the purple tea tree and cruciferous vegetables are cultivated, the row spacing is 15-30cm, and in each co-cultivation plot, the number of rows of purple tea is not less than 3 and the number of rows of vegetables is 1.

[0011] Preferably, after the cruciferous vegetables bolt and flower, vigorous plants are selected for seed saving, with the number of seeds saved being ≥50.

[0012] Preferably, the reserved seeds are sown, plants with purple leaves are selected, and the breeding process of claim 1 is repeated for ≥3 years. After multiple seed retention verifications, until the sum of the varietal purity identification value and the allowable difference is ≥99, a homozygous high anthocyanin purple cruciferous vegetable is finally obtained.

[0013] The present invention has the following beneficial effects:

[0014] 1. The breeding method of the present invention can turn the green varieties of cruciferous vegetables purple and significantly increase the anthocyanin content. The breeding method is simple to operate, highly efficient and targeted. The breeding materials obtained can be directly used for variety identification and are suitable for popularization.

[0015] 2. The breeding method disclosed in this invention facilitates the improvement of the commercialization and nutritional value of cruciferous vegetables. Attached Figure Description

[0016] Figure 1 This is a diagram of a symbiotic cultivation model of purple tea tree and cruciferous vegetables. In the diagram: cruciferous vegetables 1, purple tea tree 2, passageway 3;

[0017] Figure 2 A comparison image of common green-leaved mustard and homozygous purple-leaved mustard.

[0018] Figure 3 A comparison image of common green-leaf Chinese cabbage and pure purple-leaf Chinese cabbage;

[0019] Figure 4 This is a comparison image of regular green leaf radishes and homozygous purple leaf radishes. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] Unless otherwise specified, the technical means used in the implementation examples are conventional means well known to those skilled in the art.

[0022] This invention discloses a method for creating high-anthocyanin purple cruciferous vegetables by symbiosis with purple tea. A conventional green variety of cruciferous vegetable is selected and symbiotically cultivated with a purple tea variety with high anthocyanin content at a certain plant spacing. After flowering and seed saving, the mixture is purified and verified multiple times to finally obtain homozygous high-anthocyanin purple cruciferous vegetable material with consistent genetic characteristics.

[0023] Among them, the conventional green varieties of cruciferous vegetables have a seed purity of ≥99%, a net purity of ≥98%, and a germination rate of ≥85%.

[0024] Furthermore, the purple tea variety has a seedling age of 2 to 5 years and an anthocyanin content of ≥80mg / 100g.

[0025] Furthermore, the conditions for the symbiotic cultivation are: an average temperature of 15–20℃, a relative humidity of 82–85%, an average annual sunshine duration of ≥920 hours, a soil selenium content of ≥0.4 mg / kg, and a soil pH of 4.0–6.5.

[0026] Alternatively, cultivation can be carried out in suitable regions, such as: Muchuan County: Subtropical monsoon humid climate, mild winters and cool summers, abundant rainfall, cloudy and rainy weather with little sunshine; average annual temperature 17.3℃, average annual rainfall 1236.7mm, average annual relative humidity 85%, average annual frost-free period 339 days, average annual sunshine hours 923.6 hours. Ya'an Mingshan: Subtropical monsoon humid climate zone. Mild climate, abundant rainfall, long frost-free period; average annual temperature 15.4℃, average annual rainfall 1500mm, average annual relative humidity 82%, average annual frost-free period 298 days, average annual sunshine hours 1018 hours. Wenjiang District: Subtropical humid climate zone, distinct seasons, mild climate, abundant rainfall; average temperature 15.8℃, average annual rainfall 972mm, average relative humidity 84%, average sunshine hours 1168 hours.

[0027] Furthermore, the cruciferous vegetables are cultivated using plug tray seedling raising. The substrate ratio is peat moss:vermiculite:perlite = 3:1:1, with a moisture content of 40-50%, and the substrate pH is maintained at 6.5-7.0. The seed germination temperature is 20-25℃, the seedling growth temperature is 15-20℃, and when the seedlings have 5-6 true leaves, the seedlings with intact plants and strong root systems are transplanted.

[0028] Furthermore, when the purple tea tree and cruciferous vegetables are cultivated together, the row spacing is 15-30cm. Within each co-cultivation plot, there are at least 3 rows of purple tea and 1 row of vegetables. For details, please refer to [reference needed]. Figure 1 As shown.

[0029] Furthermore, after the cruciferous vegetables bolt and flower, vigorous plants are selected for seed saving, with ≥50 seeds saved. The saved seeds are sown, and plants with purple leaves are selected. The above breeding process is repeated for ≥3 years, and after multiple seed saving verifications, until the sum of the varietal purity identification value and the allowable difference is ≥99, finally obtaining homozygous high anthocyanin purple cruciferous vegetables.

[0030] The present invention will be further described below with reference to specific embodiments.

[0031] Example 1: A method for creating high-anthocyanin purple leaf mustard using symbiosis with purple tea.

[0032] Perform the following steps in sequence:

[0033] (1) Prepare the substrate yourself with a volume ratio of peat moss, vermiculite and perlite of 3:1:1, a substrate moisture content of about 45% and a pH value of about 6.5. Disinfect the substrate with 50% carbendazim wettable powder diluted 500 times.

[0034] (2) Pour the substrate into the seedling tray so that each hole is filled with substrate and the surface is flat. After filling the tray, each cell is clearly visible. Press the seedlings into the tray filled with substrate to a depth of about 0.3 cm.

[0035] (3) Purchase 1.5g of conventional seeds of green leaf mustard varieties that meet the requirements of GB 16715.2-2010, sow 1 seed per hole manually, at a depth of about 0.5cm, cover with soil and scrape the surface of the seed tray, and place the seed tray on the seedling bed frame after sowing.

[0036] (4) Use watering equipment to spray water on the seedling trays after sowing and covering until water seeps out of the drainage holes at the bottom of the trays. When the surface of the substrate dries, spray water to maintain the relative moisture content of the seedling substrate at about 60%.

[0037] (5) The average daily temperature during the seedling stage is around 23℃ and the average night temperature is around 18℃.

[0038] (6) When there are 5 to 6 true leaves, select leaf mustard seedlings with intact plants and strong roots between September and October and transplant them next to the 'Zi Kui' tea tree with a seedling age of three years. Plant leaf mustard in one row and the row distance between the leaf mustard and the tea tree is 30cm.

[0039] (7) The average temperature during the symbiotic cultivation period is around 19℃. The cultivation site is Muchuan County, which has a subtropical monsoon climate with warm winters and cool summers, abundant rainfall, and little sunshine. The average annual temperature is 17.3℃, the average annual rainfall is 1236.7mm, the average annual relative humidity is 85%, the average annual frost-free period is 339 days, and the average annual sunshine duration is 923.6 hours. The soil selenium content is 0.4mg / kg, and the soil pH value is around 4.5.

[0040] (8) After the leaf mustard bolts and flowers, select vigorous plants for seed saving, with a seed saving number of 70.

[0041] (9) Sow the offspring, select plants with purple leaves, repeat steps 1 to 8 for 3 years, and finally obtain homozygous purple leaf mustard.

[0042] Using common green leafy mustard as a control, see Figure 2 As shown in Table 1, the anthocyanin content of homozygous purple-leaved mustard and ordinary green-leaved mustard was determined. The results indicate that the method of this invention can turn mustard leaves purple and significantly increase the anthocyanin content.

[0043] Table 1. Anthocyanin content in homozygous purple-leaf mustard and common green-leaf mustard.

[0044]

[0045] Example 2: Method for Creating High-Anthocyanin Purple-Leaf Chinese Cabbage Using Symbiosis with Purple Tea

[0046] Perform the following steps in sequence:

[0047] (1) Prepare the substrate yourself with a volume ratio of peat moss, vermiculite and perlite of 3:1:1, a substrate moisture content of about 43% and a pH value of about 6.7. Disinfect the substrate with 50% carbendazim wettable powder diluted 500 times.

[0048] (2) Pour the substrate into the seedling tray so that each hole is filled with substrate and the surface is flat. After filling the tray, each cell is clearly visible. Press the seedlings into the tray filled with substrate to a depth of about 0.3 cm.

[0049] (3) Purchase 1.5g of conventional seeds of green cabbage variety that meet the requirements of GB 16715.2-2010, sow 1 seed per hole manually, at a depth of about 0.5cm, cover with soil and scrape the surface of the seed tray, and place the seed tray on the seedling bed frame after sowing.

[0050] (4) Use watering equipment to spray water on the seedling trays after sowing and covering until water seeps out of the drainage holes at the bottom of the trays. When the surface of the substrate dries, spray water to maintain the relative moisture content of the seedling substrate at about 60%.

[0051] (5) The average daily temperature during the seedling stage is about 24℃ and the average night temperature is about 16℃.

[0052] (6) When there are 5 to 6 true leaves, between August and October, select seedlings with intact plants and strong roots and transplant them next to 'Zijuan' tea trees that are two years old. Plant one row of cabbage, with a row distance of 20cm from the tea tree.

[0053] (7) The average temperature during the symbiotic cultivation period is around 18℃. The cultivation site is Mingshan, Ya'an, with a subtropical monsoon climate. The climate is mild, with abundant rainfall, a long frost-free period, an average annual temperature of 15.4℃, an average annual rainfall of 1500mm, an average annual relative humidity of 82%, an average annual frost-free period of 298 days, and an average annual sunshine of 1018 hours. The soil selenium content is 0.41mg / kg, and the soil pH value is around 5.0.

[0054] (8) After the Chinese cabbage bolts and flowers, select vigorous plants for seed saving, with a seed saving number of 80.

[0055] (9) The offspring were sown, and plants with purple leaves were selected. Steps 1-8 were repeated for 4 years to finally obtain homozygous purple-leafed Chinese cabbage. Ordinary green-leafed Chinese cabbage was used as a control. Figure 3 As shown in Table 2, the anthocyanin content of homozygous purple-leaf Chinese cabbage and common green-leaf Chinese cabbage was determined. The results indicate that the method of this invention can turn the leaves of Chinese cabbage purple and significantly increase the anthocyanin content.

[0056] Table 2. Anthocyanin content of homozygous purple-leaf Chinese cabbage and common green-leaf Chinese cabbage

[0057]

[0058] Example 3: Method for Creating High Anthocyanin Purple Leaf Radishes Using Symbiosis with Purple Tea

[0059] Perform the following steps in sequence:

[0060] (1) Prepare the substrate yourself with a volume ratio of peat moss, vermiculite and perlite of 3:1:1, a substrate moisture content of about 47% and a pH value of about 6.7. Disinfect the substrate with 50% carbendazim wettable powder diluted 500 times.

[0061] (2) Pour the substrate into the seedling tray so that each hole is filled with substrate and the surface is flat. After filling the tray, each cell is clearly visible. Press the seedlings into the tray filled with substrate to a depth of about 0.3 cm.

[0062] (3) Purchase 3g of conventional seeds of green radish varieties that meet the requirements of GB 16715.2-2010, sow 1 seed per hole manually, at a depth of about 0.5cm, cover with soil and scrape the surface of the seed tray, and place the seed tray on the seedling bed frame after sowing.

[0063] (4) Use watering equipment to spray water on the seedling trays after sowing and covering until water seeps out of the drainage holes at the bottom of the trays. When the surface of the substrate dries, spray water to maintain the relative moisture content of the seedling substrate at about 60%.

[0064] (5) The average daily temperature during the seedling stage is around 23℃ and the average night temperature is around 15℃.

[0065] (6) When there are 5 to 6 true leaves, between August and October, select seedlings with intact plants and strong roots and transplant them next to 'Ziyan' tea trees that are four years old. Plant them in one row with a spacing of 25cm between the seedlings and the tea trees.

[0066] (7) The average temperature during the symbiotic cultivation period is around 17℃. The cultivation site is Wenjiang District, which has a subtropical monsoon climate with four distinct seasons, mild temperatures, and abundant rainfall. The average temperature is 15.8℃, the average rainfall is 972mm, and the average relative humidity is 84%. The average sunshine duration is 1168 hours. The soil selenium content is 0.43mg / kg, and the soil pH is around 5.5.

[0067] (8) After the radish bolts and flowers, select vigorous plants for seed saving, with a seed saving number of 90.

[0068] (9) The offspring are sown, and plants with purple leaves are selected. Steps 1-8 are repeated for 5 years to obtain homozygous purple-leaf radishes. Ordinary green-leaf radishes are used as a control. See... Figure 4 As shown in Table 3, the anthocyanin content of homozygous purple-leaf radish and ordinary green-leaf radish was determined. Therefore, the method of this invention can turn radish leaves purple and significantly increase the anthocyanin content.

[0069] Table 3. Anthocyanin content of homozygous purple leaf radish and common green leaf radish

[0070] variety Anthocyanin content (mg / 100g) Pure purple leaf radish 45 Common green radish Not detected

[0071] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for creating high-anthocyanin purple cruciferous vegetables by symbiosis with purple tea, characterized by: A conventional green variety of cruciferous vegetable was selected and co-cultivated with a purple tea variety with high anthocyanin content. After flowering and seed saving, the mixture was purified and verified multiple times to obtain homozygous high anthocyanin purple cruciferous vegetable material with consistent genetic characteristics. After the cruciferous vegetables bolted and flowered, vigorous plants were selected for seed saving, with ≥50 seeds saved. The seeds were sown, and plants with purple leaves were selected. The breeding process was repeated for ≥3 years, and after multiple seed saving and verification, the sum of the varietal purity identification value and the allowable difference was ≥99, finally obtaining homozygous high anthocyanin purple cruciferous vegetable. The breeding process is as follows: conventional green varieties of cruciferous vegetables are selected and co-cultivated with purple tea varieties with high anthocyanin content. After flowering and seed saving, multiple purification and verification processes are carried out to finally obtain homozygous materials of high anthocyanin purple cruciferous vegetables with consistent genetic characteristics. The conventional green varieties of cruciferous vegetables have a seed purity ≥99%, a net purity ≥98%, and a germination rate ≥85%; the purple tea variety has a seedling age of 2-5 years and an anthocyanin content ≥80mg / 100g. The conditions for the symbiotic cultivation are: average temperature of 15-20℃, relative humidity of 82-85%, average annual sunshine duration of ≥920 hours, soil selenium content of ≥0.4mg / kg, and soil pH of 4.0-6.5; The cruciferous vegetables are cultivated using plug tray seedling raising. The substrate ratio is peat moss:vermiculite:perlite = 3:1:1, with a moisture content of 40-50%, and the substrate pH is maintained at 6.5-7.

0. The temperature for seed germination is 20-25℃, and the temperature for seedling growth is 15-20℃. When the seedlings have 5-6 true leaves, the seedlings with intact plants and strong root systems are transplanted.

2. The method for creating high-anthocyanin purple cruciferous vegetables by symbiosis with purple tea according to claim 1, characterized in that: When purple tea is cultivated with cruciferous vegetables, the row spacing is 15-30cm. In each co-cultivation plot, there are no less than 3 rows of purple tea and 1 row of vegetables.

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