A method for cultivating a bamboo-fragrance crop

Abstract

This invention discloses a method for cultivating bamboo-scented crops, belonging to the field of crop planting technology. The method includes: planting improved varieties of crops such as rice, wheat, millet, and sorghum at specific intervals in bamboo forests, ensuring close contact between their roots and bamboo roots; diluting bamboo waste through aerobic fermentation and then applying it to the roots; and using a specific wavelength combination of light waves to irradiate the root-contact area to induce efficient root fusion and nutrient transfer. This invention integrates traditional farming methods with modern precision agriculture technology, using no chemical reagents or hormones throughout the process. The cultivated crops naturally possess a rich bamboo aroma with an aroma retention rate of over 90%, and the content of functional components such as bamboo flavonoids and polysaccharides is significantly increased. The method has standardized technical parameters, readily available raw materials, and can be scaled up in bamboo-producing areas, meeting the demand of the high-end green agricultural product market.

Description

Technical Field

[0001] This invention relates to the field of crop cultivation technology, specifically to a method for cultivating bamboo-scented crops. Background Technology

[0002] As consumers increasingly demand food safety and quality, natural, green agricultural products with unique flavors and nutrients are gaining popularity. Bamboo, a plant rich in flavonoids, polysaccharides, terpenes, and other active ingredients, is widely recognized for its fragrant aroma and health benefits. Imbuing grain crops with the superior characteristics of bamboo to cultivate naturally bamboo-scented crops has enormous market potential.

[0003] Currently, crop flavor improvement technologies mainly fall into the following categories: chemical reagent spraying, genetic engineering modification, and exogenous flavoring addition. However, these methods all have significant drawbacks: chemical reagent spraying easily leads to pesticide residues, raising safety concerns; genetic engineering modification is difficult to promote due to low public acceptance; and exogenous flavoring addition has poor flavor retention, is easily volatile, and cannot fundamentally change the intrinsic quality of crops.

[0004] In agricultural practice, there is a traditional farming method that uses fermented bamboo waste for irrigation to improve crop quality, which confirms that active ingredients from bamboo can be transferred to crops through the soil-root system. However, this traditional method has many problems: the fermentation process is not standardized, resulting in unstable activity of bamboo-derived components; there is a lack of effective control over the root integration process, leading to low efficiency in component transfer; and the stability and consistency of crop flavor are poor, making it impossible to form a standardized and replicable cultivation process.

[0005] Furthermore, existing root fusion technologies largely rely on hormone induction, which not only increases production costs and environmental burden but may also lead to hormone residues. Although some studies have attempted to combine physical methods to improve root fusion efficiency, the lack of precise parameter support makes it impossible to achieve efficient and stable fusion between bamboo roots and crop roots, and the delivery effect of bamboo-derived functional components cannot be effectively guaranteed.

[0006] In summary, there is a lack of existing technologies for cultivating bamboo-scented crops that can balance natural safety, efficient component delivery, stable flavor quality, and scalability. Summary of the Invention

[0007] (I) Purpose of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a method for cultivating bamboo-scented crops. This method aims to:

[0009] This invention provides a synergistic technical solution that combines dense planting of bamboo roots, aerobic fermentation of bamboo waste for root irrigation, and precise light wave-induced root transfer to achieve efficient and hormone-free fusion of bamboo roots with the roots of crops such as rice and wheat, thereby efficiently transferring the fragrant flavor components and functional components of bamboo.

[0010] By clarifying the core parameters of fermentation process, light wave induction, and seedling transplantation, a standardized and scalable bamboo-scented crop cultivation process can be formed, solving the problems of non-standardized traditional farming methods and low component transfer efficiency.

[0011] We cultivate bamboo-scented crops that naturally possess a rich bamboo fragrance, are rich in bamboo flavonoids and bamboo polysaccharides, and do not use any chemical agents or hormones throughout the entire process, meeting the standards of green and organic agriculture.

[0012] Provide the core configuration requirements for supporting light wave induction equipment to ensure the practicality and scalability of the technical solution, so as to meet the needs of the high-end agricultural product planting market.

[0013] (II) Technical Solution

[0014] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0015] A method for cultivating bamboo-scented crops, wherein the bamboo-scented crops include rice, wheat, millet, and sorghum, characterized by comprising the following steps:

[0016] Seedling planting and close contact with bamboo roots

[0017] Select high-quality seedlings of the appropriate crop and plant them in the bamboo forest area, ensuring close contact between the crop roots and the main and lateral roots of the bamboo, with a root spacing of 1-5 cm. Preferably, seedlings should be planted facing north to match the sunlight environment of the bamboo forest. After planting, water and maintain the soil moisture at 60%-70% for 7-10 days to promote initial integration between the crop roots and the bamboo roots.

[0018] Aerobic fermentation of bamboo waste for root irrigation

[0019] ① Raw material pretreatment: Collect one or more bamboo processing waste materials such as bamboo scraps, bamboo leaves, and bamboo tips, crush them to a particle size of 2-5mm and remove impurities.

[0020] ② Aerobic fermentation: The crushed bamboo waste is piled up for aerobic fermentation. The fermentation environment temperature is controlled at 45-55℃, and the peak temperature does not exceed 60℃. The fermentation cycle is 7-10 days. During this period, the pile is turned over once every 2 days to ensure sufficient oxygen in the fermentation environment.

[0021] ③ Fermentation liquid irrigation: After fermentation is complete, allow the fermentation liquid to cool naturally to 25-30℃, dilute it at a ratio of 1:5 to 1:8, and irrigate it around the crop roots. Irrigate once every 15 days, with each seedling receiving 200-300 mL each time, and continue irrigating until the crop reaches the grain-filling stage.

[0022] Precise light wave-induced root transfer

[0023] ① Timing of induction: About 30 days after transplanting, after the crop roots and bamboo roots have formed a preliminary close connection, the light wave induction treatment is started.

[0024] ② Optical wave parameters: The wavelength combination mainly consists of 660nm red light and 730nm far-red light, with a wavelength ratio of 1:0.8; supplemented by 450nm blue light, accounting for 12% of the total luminous flux; the photon flux density is controlled at 80-120μmol / (m²). 2 •s). Provide 12 hours of light per day until 15 days before harvest.

[0025] ③ Irradiation method: Root-directed irradiation is adopted, and the above-ground parts of the crop are blocked with a light shield, so that only the area where the bamboo root and crop root system are connected is precisely irradiated.

[0026] ④ Supporting equipment: Use a root-oriented spectral induction instrument. This instrument is equipped with a narrow-spectrum LED module, a uniform light lens, a special light shield for roots, and a timed dimming system, which can accurately control the wavelength, light intensity, and irradiation range.

[0027] Green Field Management

[0028] Maintain a balanced soil fertility, use biological control methods (such as biological pesticides and natural enemy control) to prevent and control pests and diseases, and do not use chemical agents throughout the process to avoid affecting the flavor and functional components of bamboo, and ensure that crops are free of pesticide residues.

[0029] In a preferred embodiment, the preferred parameters for seedling planting are as follows: the distance between rice roots and bamboo roots is 2-5 cm; the row spacing for wheat is 20-25 cm, and the distance between its roots and bamboo roots is 1-3 cm; the plant spacing for millet / sorghum is 15-20 cm, and the distance between its roots and bamboo roots is 2-4 cm.

[0030] In a preferred embodiment, the preferred parameters for fermentation root irrigation are: fermentation temperature of 48-52℃, fermentation cycle of 8 days, fermentation liquid dilution ratio of 1:6, and irrigation volume of 250mL / plant per irrigation.

[0031] In a preferred embodiment, the preferred parameters for light wave induction are: a photon flux density of 100 μmol / (m²). 2 ·s).

[0032] In a preferred embodiment, the preferred soil environmental parameters are: maintaining soil moisture at approximately 65% ​​throughout the transplanting period and applying organic fertilizer as top dressing.

[0033] (III) Beneficial Effects

[0034] Compared with the prior art, the present invention has the following significant advantages:

[0035] (1) Natural and safe with unique flavor: This invention does not use any chemical agents or hormones throughout the process. It achieves the transmission of bamboo fragrance through physical and biological methods. The cultivated crops are natural, safe and healthy, and have a rich and lasting bamboo fragrance with a fragrance retention rate of over 90%.

[0036] (2) Rich in nutrients and highly functional: The bamboo flavonoid content of the crop cultivated by the method of this invention is 3-5 times higher than that of ordinary crops, and the bamboo polysaccharide content is 2-3 times higher, which significantly enhances the nutritional value and health function of the crop.

[0037] (3) Highly efficient delivery and stable quality: Through precise light wave induction technology, the photosensitive pigments of crops and bamboo roots are activated, promoting the fusion of plasmodesmata between roots and greatly improving the delivery efficiency of bamboo aroma components and functional components. Standardized technical processes ensure the stability and consistency of product quality.

[0038] (4) Low cost and easy to promote: This invention uses bamboo processing waste as raw material, turning waste into treasure and reducing production costs. The entire cultivation process is highly standardized and the technology is easy to master. It can be promoted and applied on a large scale in a wide range of bamboo production areas, with good economic and ecological benefits. Detailed Implementation

[0039] The present invention will be further described in detail below with reference to specific embodiments. These embodiments are only for illustrating the present invention and do not limit the scope of protection of the present invention. Parts not described in detail are all conventional techniques in the art.

[0040] Example 1: Cultivation of Bamboo-Fragrant Rice

[0041] Seedling transplanting: Select high-quality Xiangzaoxian No. 45 seedlings and transplant them into the bamboo forest area according to the north-facing planting principle, controlling the distance between the rice roots and bamboo roots to be 3cm. After transplanting, water and maintain the soil moisture at 65%, and maintain it for 8 days.

[0042] Bamboo waste fermentation for root irrigation: Collect a mixture of bamboo scraps and leaves, and crush it to a particle size of 3mm. Pile it for aerobic fermentation, controlling the fermentation temperature at 50℃ for 8 days, turning the pile every 2 days. After fermentation, allow the fermentation liquid to cool naturally to 28℃ and dilute it at a ratio of 1:6. Irrigate the rice roots every 15 days, using 250mL per plant each time, continuing until the grain-filling stage.

[0043] Light wave induction: 30 days after planting, turn on the root-oriented spectral induction device. The parameters are set as follows: the ratio of 660nm red light to 730nm far-red light is 1:0.8, 450nm blue light accounts for 12% of the total light flux, and the photon flux density is 100 μmol / (m²). 2 •s). Irradiate for 12 hours daily, only in the root zone, until 15 days before harvest.

[0044] Field management: Organic fertilizer is used for top dressing, and biological pesticides are used to control pests and diseases such as rice planthoppers. No chemical agents are used throughout the entire process.

[0045] Comparative Example 1: Conventional Rice Cultivation

[0046] In the same bamboo forest environment, Xiangzaoxian 45 rice was planted using conventional methods, without dense planting of bamboo roots, fermentation root irrigation, or light wave induction treatment.

[0047] Results analysis:

[0048] Testing revealed that the bamboo-scented fragrant rice grains cultivated in Example 1 possessed a rich natural bamboo aroma, with a sensory evaluation showing an aroma retention rate of 92%. Its bamboo flavonoid content was 0.85 mg / g, a four-fold increase compared to Comparative Example 1 (0.17 mg / g); and its bamboo polysaccharide content was 2.5 mg / g, a 2.5-fold increase compared to Comparative Example 1 (1.0 mg / g).

[0049] Example 2: Cultivation of Bamboo-scented Wheat

[0050] Seedling transplanting: Select high-quality winter wheat varieties and transplant them into the bamboo forest facing north, with a row spacing of 22cm and a distance of 2cm between the wheat roots and bamboo roots. After transplanting, maintain soil moisture at 65% and allow to grow for 7 days.

[0051] Bamboo waste fermentation and root irrigation and light wave induction: The parameters are completely consistent with those in Example 1.

[0052] Field management: Use biological control methods to control aphids, apply organic fertilizer as top dressing, and maintain balanced soil fertility.

[0053] Comparative Example 2: Conventional Wheat Cultivation

[0054] In the same bamboo forest environment, the same variety of wheat is planted using conventional methods without the treatment of this invention.

[0055] Results analysis:

[0056] The bamboo-scented wheat ears cultivated in Example 2 naturally possess a bamboo fragrance, with an aroma retention rate of 90%. Its bamboo flavonoid content increased by 3.8 times compared to Comparative Example 2, and its bamboo polysaccharide content increased by 2.2 times.

[0057] Example 3: Cultivation of Bamboo-scented Millet / Sorghum

[0058] Seedling transplanting: Select drought-resistant and barren-tolerant high-quality millet and sorghum varieties, and transplant them into the bamboo forest facing north, with a plant spacing of 18cm and a distance of 3cm between the roots and the bamboo roots. After transplanting, maintain soil moisture at 65% and allow to grow for 9 days.

[0059] Bamboo waste fermentation and root irrigation and light wave induction: The parameters are completely consistent with those in Example 1.

[0060] Field management: Irrigate as needed, use natural enemies to control pests and diseases, and apply organic fertilizer as top dressing.

[0061] Results analysis:

[0062] In Example 3, the bamboo-scented millet and sorghum grains cultivated exhibited a rich bamboo aroma, with an aroma retention rate exceeding 90%. Their bamboo flavonoid content was 3-5 times higher than that of conventionally grown grains, and their bamboo polysaccharide content was 2-3 times higher.

[0063] Implementation Instructions:

[0064] The principle of light wave induction: The core of this invention lies in activating photosensitive pigments in crop and bamboo root cells using light waves with specific parameters, inducing callus formation at root contact sites, and promoting plasmodesmata formation and fusion. This provides a direct physical channel for the bidirectional and efficient transfer of bamboo-derived flavonoids, polysaccharides, and terpenoid aroma components between the roots of two different plants.

[0065] Fermentation process control: The fermentation temperature is controlled at 45-55℃, which can maximize the retention of active ingredients (such as flavonoids and polysaccharides) in bamboo waste and prevent them from decomposing at high temperatures, while also gently degrading cellulose and lignin, making them easier for crop roots to absorb and utilize.

[0066] Light intensity selection: 80-120 μmol / (m²) 2 The low-intensity light standard of ·s can effectively induce root fusion while avoiding light damage to crop roots caused by high-intensity light. It is a safe and burden-free physical induction method.

[0067] The principle of planting facing north: This principle is mainly to adapt to the light environment under the bamboo forest, to ensure that while the crop receives a certain amount of light to carry out photosynthesis, its roots can exchange substances with the bamboo roots in a relatively suitable environment, thereby improving the efficiency of root integration.

[0068] In summary, the bamboo-scented crop cultivation method provided by this invention, through the synergistic effect of multiple technical means, successfully solves the problems of existing technologies, realizes efficient, green, and standardized cultivation of bamboo-scented crops, and has broad application prospects.

[0069] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for cultivating bamboo-scented crops, characterized in that, The bamboo-scented crops include rice, wheat, millet, and sorghum. The method includes the following steps: (1) Seedling transplanting: Select good seedlings of the corresponding crop and transplant them in the bamboo forest area, so that the crop roots are in close contact with the main root system and lateral root system of the bamboo, and the root spacing is controlled at 1-5cm; after transplanting, water and maintain the soil moisture at 60%-70% for 7-10 days. (2) Bamboo waste fermentation and root irrigation: Collect bamboo processing waste and crush it to a particle size of 2-5mm and remove impurities. The bamboo processing waste is one or more of bamboo fragments, bamboo leaves, and bamboo tips. Adopt aerobic fermentation and pile fermentation. Control the fermentation environment temperature to 45-55℃ and the peak temperature not to exceed 60℃. The fermentation cycle is 7-10 days. During the period, turn the pile over once every 2 days. After the fermentation is completed, let the fermentation liquid cool down to 25-30℃, dilute it at a ratio of 1:5 to 1:8, and irrigate it around the crop roots. Irrigate once every 15 days, each time irrigating 200-300mL per plant, until the crop grain filling period. (3) Light wave-induced root transfer: 30 days after transplanting, after the crop roots and bamboo roots have formed a preliminary close connection, the root-oriented spectral induction instrument is used to irradiate the bamboo root-crop root connection area in a directional manner, and the above-ground parts of the crop are shaded; the parameters of the light wave induction are: the main wavelength combination is 660nm red light + 730nm far-red light, the wavelength ratio is 1:0.8, supplemented by 450nm blue light accounting for 12% of the total light flux, the photon flux density is 80-120μmol / (m2·s), the light is irradiated for 12 hours a day, and the irradiation is stopped 15 days before the crop is harvested; (4) Field management: Use organic fertilizer as top dressing to maintain soil fertility balance, and use only biological control methods for pest and disease control, without using chemical agents throughout the process.

2. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, The seedlings in step (1) are planted according to the principle of planting facing north.

3. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, In step (1), the planting parameters for different crops are as follows: the distance between rice roots and bamboo roots is controlled at 2-5cm; for wheat, winter / semi-winter varieties are selected, the row spacing is 20-25cm, and the distance between roots and bamboo roots is controlled at 1-3cm; for millet and sorghum, drought-resistant and barren-resistant varieties are selected, the plant spacing is 15-20cm, and the distance between roots and bamboo roots is controlled at 2-4cm.

4. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, The root orientation spectral induction instrument described in step (3) is equipped with a narrow-spectrum LED module, a uniform light lens, a special light shield for roots, and a timed light adjustment system, which can accurately control the wavelength, intensity, and irradiation range of light waves.

5. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, In step (2), the dilution ratio of the fermentation liquid is 1:6, and the single irrigation volume is 250mL / plant.

6. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, In step (3), the light wave-induced quantum flux density is 100 μmol / (m2·s).

7. The method for cultivating bamboo-scented crops according to claim 1, characterized in that, The aerobic fermentation environment temperature in step (2) is 48-52°C, and the fermentation cycle is 8 days.