Wheat cultivation method and application thereof

Abstract

The invention belongs to the field of wheat planting, and particularly relates to a wheat cultivation method and application thereof. According to the specific technical scheme, according to the wheat seedling cultivation method, wheat is Zhongkee blue wheat No.1 and is cultivated under purple light. The invention provides a method for efficiently, safely and controllably producing wheat seedlings with high flavonoid content, high antioxidant activity and high enzyme activity. The wheat seedlings produced by the method are not only food raw materials rich in nutrition, but also healthy product base materials with an extremely strong antioxidant function, and have wide application prospects and huge market potential in the fields of functional foods, health products and the like.

Description

TECHNICAL FIELD

[0001] The application belongs to the field of wheat planting, and particularly relates to a wheat cultivation method and application thereof. BACKGROUND

[0002] Wheat seedling powder is a green powder prepared from young wheat seedlings as raw materials through drying and crushing. In recent years, it has gradually become a new type of "super food" raw material widely concerned due to its rich content of chlorophyll, vitamins, minerals and dietary fiber and other nutrients. Adding wheat seedling powder into traditional staple foods such as noodles, bread and biscuits can effectively improve the nutritional value and green and healthy image of the products. However, the production of wheat seedling powder currently relies on conventional soil cultivation, and the content of functional components (such as flavonoids) is greatly affected by factors such as varieties and environment, and is unstable and fluctuates, which limits its precise application in high-quality functional foods. Therefore, developing a technology for stably and efficiently improving the core functional components of wheat seedlings is the key to broadening its application prospects in food processing.

[0003] In the cultivation of wheat seedlings, light is a core condition. The content of various nutrients in wheat seedlings, the enzyme activity of key enzymes and the apparent traits of wheat seedlings are closely related to the light conditions.

[0004] It is generally believed that short-wave light is a stress condition for wheat, which will inhibit the growth and dry matter accumulation of wheat to some extent. However, with the continuous development of new wheat varieties, researchers have gradually found that this rule is not universal, and the same light conditions may bring completely opposite results for different wheat varieties. This may be related to the genotypes of different wheat varieties. Therefore, for varieties with different genetic backgrounds, it is necessary to explore the cultivation conditions of wheat seedlings again.

[0005] Blue wheat 1 is a spring wheat variety developed by hybridization of Sichuan wheat 42, blue waxy wheat 12 and R64002, and has the characteristics of blue grains and high anthocyanins. It is the first blue-grain wheat variety approved by Sichuan Province, and the anthocyanin content is about 101-213 μg / g, which is more than 10 times higher than that of ordinary wheat and more than 3 times higher than that of the control purple-grain wheat. It is a new wheat variety developed by the Chengdu Institute of Biology, Chinese Academy of Sciences, and the variety number is Sichuan Approval Wheat 20230006.

[0006] At present, the research on this wheat variety is still in the initial stage, and it is necessary to provide a specific wheat seedling cultivation method for this variety. SUMMARY

[0007] The purpose of the present application is to provide a wheat cultivation method and application thereof.

[0008] To achieve the above-mentioned purposes, the technical scheme adopted by the present application is as follows: a method for cultivating wheat seedlings, wherein the wheat is Zhongke Lanmai No.1, and the seedling cultivation is carried out under purple light after the wheat seeds start to germinate.

[0009] Preferably, the method comprises the following steps:

[0010] (1) selecting full wheat seeds, soaking in hydrogen peroxide at 4-10 DEG C for 10-14 hours, and then soaking in clean water until the seeds start to germinate;

[0011] (2) selecting seeds that have just started to germinate and are structurally complete, growing under alternating treatment of 16 hours of purple light illumination and 8 hours of darkness at 20-28 DEG C for 10-16 days until the seedlings reach the three-leaf stage.

[0012] Correspondingly, a method for helping wheat seedlings to accumulate flavonoids is provided, wherein the wheat seedlings are cultivated under purple light. Preferably, the wheat is Zhongke Lanmai No.1.

[0013] Correspondingly, a method for improving the enzyme activity of antioxidant enzymes in wheat seedlings is provided, wherein the wheat is Zhongke Lanmai No.1, and the seedling cultivation is carried out under purple light. Preferably, the seedling cultivation is carried out under alternating treatment of 16 hours of purple light illumination and 8 hours of darkness.

[0014] Correspondingly, a food, health care product or medicine prepared from the leaves of the wheat seedlings cultivated by the method, or a food, health care product or medicine containing the leaves of the wheat seedlings cultivated by the method.

[0015] The present application has the following beneficial effects: the present application provides a new specific seedling cultivation method for Zhongke Lanmai No.1, wherein the whole seedling cultivation process is carried out under purple light. The specific Zhongke Lanmai No.1 seedlings cultivated by the method can help the wheat seedlings to generate and accumulate more flavonoids, and significantly improve the enzyme activity of antioxidant active enzymes in the wheat seedlings.

[0016] Firstly, the present application discloses, for the first time through systematic experimental research, that short-wave light (410-480 nm) is the most effective waveband for inducing different genotypes of wheat seedlings to efficiently enrich flavonoids. Compared with the traditional full-spectrum cultivation, the short-wave light treatment method can significantly improve the content of flavonoids in the leaves of wheat varieties with different colored grains (blue grains, purple grains and white grains). This indicates that the method has universality and is not limited by wheat varieties, and breaks through the bottleneck of unstable content of functional components in the prior art.

[0017] In addition, the present application also found that for the specific blue wheat No. 1, the purple light treatment can not only effectively improve the flavonoid content in the leaf, but also can significantly improve the enzyme activity of various antioxidant active enzymes. On the one hand, the antioxidant active enzymes and flavonoids synergistically act together to remove active oxygen, delay the loss of nutrients of wheat, and prolong the shelf life; on the other hand, the high enzyme activity of the antioxidant active enzyme can further improve the health and edible value of the wheat.

[0018] Moreover, the present application also found that the purple light treatment does not significantly inhibit the growth and biomass accumulation of the blue wheat No. 1 seedlings. This shows that the present application can effectively improve the content of functional active ingredients under the premise of ensuring that the wheat seedling powder does not reduce the yield, thereby realizing the unity of "quality improvement" and "yield preservation".

[0019] In summary, the present application provides a method for efficiently, safely and controllably producing wheat seedlings with high flavonoid content and high antioxidant enzyme activity. The wheat seedlings produced by the method are not only a nutritious food raw material, but also a healthy product base with strong antioxidant function, which has a broad application prospect and great market potential in the fields of functional food, health products and the like. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 The photos of the wheat seedlings harvested from the blue wheat No. 1 under different light treatments;

[0021] Figure 2 The photos of the wheat seedlings harvested from the purple wheat under different light treatments;

[0022] Figure 3 The photos of the wheat seedlings harvested from the common wheat under different light treatments. DETAILED DESCRIPTION

[0023] The present application provides a cultivation method of wheat seedlings. The wheat is Zhongke blue wheat No. 1 (hereinafter referred to as blue wheat No. 1 in full), and the public can contact the Chengdu Institute of Biology of Chinese Academy of Sciences to obtain the blue wheat No. 1 if needed. The method comprises the following steps:

[0024] 1. Select full wheat seeds, soak them in water for a period of time, preferably 12 h in 4-10℃, 1.2% (v / v) hydrogen peroxide, to help the seeds to break dormancy and enter the germination state.

[0025] 2. Select the seeds that have begun to turn white (i.e. germination) and have complete structure, and water culture them under the following conditions: purple light (wavelength 410 nm), temperature 25℃, light condition 16 h purple light illumination + 8 h darkness, light intensity 3000-5000 lux, to the three-leaf stage of the wheat seedlings.

[0026] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. If not specifically indicated, the technical means used in the embodiments are conventional means familiar to those skilled in the art. The obtained data are all average values obtained after at least three repetitions, and the data obtained in each repetition are all valid data.

[0027] Embodiment: Effect of different light treatments on wheat seedlings

[0028] 1. Selecting Zhongke Lanmai No. 1 (blue wheat variety) as the research material, taking purple wheat as control material 1, and taking common wheat (white grain) as control material 2.

[0029] Selecting full wheat seeds collected this year and naturally dried, and soaking the seeds in 1.2% hydrogen peroxide for 12 hours, and then replacing the hydrogen peroxide with water for 1-2 days, until the wheat seeds are in the initial germination state. Selecting the seeds of each variety in the initial germination state and having complete structure, and irradiating the seeds under different light treatments at 25°C for 10 days.

[0030] The light treatments used in each group include: darkness (D), purple light (P, 410 nm), blue light (B, 450 nm), sky blue light (T, 480 nm), green light (G, 526 nm), orange light (O, 590 nm), red light (R, 660 nm), far red light (Fr, 730 nm), and full spectrum (Q). Among them, except for the 24-hour continuous darkness treatment of darkness (D), the rest of the light treatments are 16-hour corresponding light treatment and 8-hour darkness treatment, which are alternated, and the light intensity is 5000 lux. For example, P treatment refers to 16-hour purple light treatment and 8-hour darkness treatment, which are alternated. Each group has 50 repetitions.

[0031] 2. After the treatment of each group is completed, the seedling phenotypes are investigated, and the flavonoid content in the leaves of each group is measured using a boxbio plant flavonoid content detection kit (AKPL015M-50S), and the results are shown in Table 1.

[0032] Table 1: Comparison of flavonoid content in leaves of each group

[0033]

[0034]

[0035] The results show that the leaves of the three wheat seedlings all have higher flavonoid content in the short-wave band interval of 410 nm (purple light) to 480 nm (sky blue light).

[0036] 3、The foregoing results show that the flavonoid content of wheat seedlings treated with short-wave light is rich. As a stress, short-wave light is generally believed to induce the production of reactive oxygen species (ROS) in plant cells, thereby activating its antioxidant defense system. SOD, POD, and CAT, as key enzymes in the ROS metabolism process, work together with flavonoids to form an efficient, multi-level antioxidant network in the plant body. In addition, the enzyme activity of SOD, POD, and CAT may also affect the accumulation of flavonoids. Moreover, if the wheat seedlings contain antioxidant enzymes with higher enzyme activity, on the one hand, they can delay the oxidative degradation of wheat seedling cells, reduce nutrient loss, and extend the shelf life; on the other hand, wheat seedlings with high antioxidant enzyme activity can also help reduce the damage caused by oxidative stress to the body, thereby improving the health and edible value of the wheat seedlings. Therefore, the enzyme activity of the antioxidant enzymes of each treatment group was determined, including:

[0037] The activity of superoxide dismutase (SOD) was determined using the SolaBio Superoxide Dismutase (SOD) Activity Assay Kit (BC0175), the activity of POD enzyme (peroxidase) was determined using the SolaBio Peroxidase (POD) Activity Assay Kit (BC0095), and the activity of CAT enzyme (catalase) was determined using the SolaBio Catalase (CAT) Activity Assay Kit (BC0205). The results are shown in Tables 2-4.

[0038] Table 2: SOD enzyme activity results in the leaves of each group

[0039] Light conditions Zhongke Blue Wheat 1 Purple Wheat Common Wheat Darkness D 1961.604±410.4 1115.8±728.7 979.7±836.7 Violet light P 4165.0±774.6 3177.0±717.0 2599.5±876.9 Blue light B 4318.9±1405.1 3427.2±497.3 3314.4±1229.8 Sky blue light T 2369.6±655.4 2853.1±938.2 3217.9±692.7 Green light G 2196.6±1279.7 1780.5±791.4 1343.9±549.8 Orange light O 2059.9±1247.3 1348.5±512.4 1738.1±900.0 Red light R 1449.1±628.9 1185.7±889.0 2035.8±1606.3 Far-red light Fr 1241.9±115.5 417.9±186.8 1023.3±659.9 Full spectrum Q 1576.7±422.4 1583.4±808.4 1485.7±649.9

[0040] Table 3: POD enzyme activity results in the leaves of each group

[0041]

[0042]

[0043] Table 4: CAT enzyme activity results in the leaves of each group

[0044] Light conditions Zhongke Blue Wheat 1 Purple Wheat Common Wheat Darkness D 1301.5±719.4 2932.9±1144.1 2201.5±631.3 Violet light P 2678.4±963.7 3290.1±791.3 1458.1±803.5 Blue light B 2619.4±1488.4 2144.9±1085.0 760.9±301.9 Sky blue light T 2123.8±1088.2 2375.4±1198.4 2568.7±849.9 Green light G 1634.0±953.0 1740.1±699.8 1113.3±521.9 Orange light O 1531.7±694.8 1732.6±633.4 1844.6±436.1 Red light R 1451.0±606.0 1744.7±244.1 1501.9±885.4 Far-red light Fr 1694.8±785.9 1918.2±791.8 1973.8±932.2 Full spectrum Q 1216.6±455.2 1396.7±350.2 1347.6±897.2

[0045] The results show that: for SOD enzyme activity, the overall enzyme activity of the three varieties of wheat under full spectrum is equivalent, and common wheat is slightly lower. Under short-wave conditions, the enzyme activity of the three varieties of wheat is significantly improved compared with full spectrum or dark environment, but the improvement is different. Zhongke Blue Wheat No. 1 has the highest enzyme activity under violet and blue light irradiation, which is about 2.64 times that of full spectrum under violet light and about 2.74 times that of full spectrum under blue light. Purple grain wheat has about 2 times the enzyme activity of full spectrum under violet light and about 2.16 times the enzyme activity of full spectrum under blue light. The enzyme activity of common wheat under violet light is 1.75 times that of full spectrum, and the enzyme activity under blue light is about 2.23 times that of full spectrum. Overall, except for full spectrum conditions, Zhongke Blue Wheat No. 1 has the highest absolute value of SOD enzyme activity under any light treatment, and the highest improvement compared to full spectrum conditions, significantly better than the other two varieties.

[0046] For POD enzyme activity, under short-wave interval light treatment, only Zhongke Blue Wheat No. 1 showed a very significant increase in POD enzyme activity, and the POD enzyme activity of the other two varieties showed a downward trend. And under violet light treatment, the POD enzyme activity of Zhongke Blue Wheat No. 1 is the most obvious. It shows that the relationship between POD enzyme activity and monochromatic light treatment is not uniquely determined, and different varieties will show different results.

[0047] For CAT enzyme activity, Zhongke Blue Wheat No. 1 and Purple Grain Wheat showed an upward trend in CAT enzyme activity under short-wave interval light treatment, while Common Wheat only showed an upward trend under violet and sky blue light, and decreased significantly under blue light.

[0048] In summary, short-wave light as stress, the effect on different antioxidant enzyme activities in different varieties of wheat seedling leaves is not the same, and even some treatments show opposite conclusions. For Zhongke Blue Wheat No. 1, using violet light treatment can significantly increase the flavonoid content in the leaves and significantly increase the enzyme activity of SOD, POD and CAT three kinds of antioxidant enzymes.

[0049] 4、Further compare the dry weight of each variety of wheat under violet light treatment (dark and full spectrum conditions as controls). After 10 days of treatment, remove the roots, dry the leaf part at 60°C for 72h, and then weigh it, which is the dry weight. The results are shown in Table 5 and Figures 1-3 As shown in the table, from left to right in each figure: dark D, violet light P, blue light B, sky blue light T, green light G, orange light O, red light R, far red light Fr, full spectrum Q.

[0050] Table 5 Dry weight results control table

[0051] Light conditions Zhongke Blue Wheat 1 Purple Wheat Common Wheat Darkness D 0.0145±0.0007 0.0126±0.0031 0.0155±0.0024 Violet light P (410 nm) 0.0226±0.0043 0.0179±0.0036 0.0211±0.0033 Blue light B (450 nm) 0.0219±0.0035 0.0191±0.0041 0.0245±0.0033 Sky blue light T (480 nm) 0.0237±0.0014 0.0223±0.0017 0.0283±0.0017 Green light G (526 nm) 0.0202±0.0023 0.0180±0.0013 0.0218±0.0027 Orange light O (590 nm) 0.0164±0.0026 0.0175±0.0019 0.0199±0.0019 Red light R (660 nm) 0.0157±0.0023 0.0188±0.0027 0.0144±0.0017 Far-red light Fr (730 nm) 0.0170±0.0022 0.0161±0.0019 0.0204±0.0009 Full spectrum Q 0.0250±0.0024 0.0234±0.0038 0.0251±0.0022

[0052] The results show that: compared with the full spectrum, the dry weight of the three wheat seedlings under the treatment of purple light decreases slightly (decreases by about 9.6%, 23.5%, 12.9% respectively), which is consistent with the existing technology that "short-wave light is generally a stress condition and will inhibit the growth of wheat seedlings to a certain extent". However, compared with the above, the dry weight decrease rate of Zhongke Blue Wheat No. 1 under the treatment of purple light is the lowest, which shows that the influence of purple light on the dry matter accumulation of Zhongke Blue Wheat No. 1 is smaller, and it has no significant influence on the yield of wheat seedlings.

[0053] The above-described embodiments are only used to describe the preferred modes of the present application, and do not limit the scope of the present application. Without departing from the design spirit of the present application, various modifications, variations, modifications, replacements of the technical solutions of the present application made by those skilled in the art shall fall within the protection scope determined by the claims of the present application.

Claims

1. A method for cultivating wheat seedlings, characterized in that: The wheat variety in question is Zhongke Lanmai No. 1, and the seedlings were cultivated under ultraviolet light.

2. The method according to claim 1, characterized in that: After the wheat seeds begin to germinate, place them under ultraviolet light to cultivate the seedlings.

3. The method according to claim 1, characterized in that: The method includes the following steps: (1) Select plump wheat seeds and soak them until they begin to germinate; (2) Select seeds that have just begun to germinate and have a complete structure, and grow them for 10 to 16 days under alternating treatments of purple light, 20 to 28°C, 16 hours of purple light and 8 hours of darkness until the wheat seedlings reach the three-leaf stage.

4. The method according to claim 3, characterized in that: In step (1), the sample is soaked in hydrogen peroxide at 4–10°C and 1%–1.5%.

5. The method according to claim 4, characterized in that: Soak in hydrogen peroxide for 10–14 hours, then soak in clean water until it begins to germinate.

6. A method for helping wheat seedlings accumulate flavonoids, characterized in that: The wheat seedlings were cultivated under ultraviolet light.

7. The method according to claim 6, characterized in that: The wheat in question is Zhongke Lanmai No.

1.

8. A method for increasing the activity of antioxidant enzymes in wheat seedlings, characterized in that: The wheat variety in question is Zhongke Lanmai No. 1, and the seedlings were cultivated under ultraviolet light.

9. The method according to claim 8, characterized in that: Wheat seedlings were cultivated under alternating treatment of 16 hours of ultraviolet light and 8 hours of darkness.

10. Food, health product or medicine prepared using wheat seedling leaves cultivated by any one of claims 1 to 9, or food, health product or medicine containing wheat seedling leaves cultivated by any one of claims 1 to 9.

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