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A kind of method to improve the germination rate of ashitaba seeds

A germination rate and seed technology, applied in the agricultural field, can solve the problems of low germination rate of ashitaba seeds, and achieve the effects of low cost, neat and concentrated germination, and favorable germination.

Active Publication Date: 2017-03-22
SHANGHAI ACADEMY OF LANDSCAPE ARCHITECTURE SCI & PLANNING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for improving the germination rate of Ashitaba seeds, and the method for improving the germination rate of Ashitaba seeds solves the technical problem of low germination rate of Ashitaba seeds in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In mid-October, the Ashitaba plant enters the flowering and fruiting period, at which time the seeds begin to mature, and they are harvested when the seed coat color of the seeds turns light green. When harvesting, use pruning shears to cut off the base of the umbel, and then gently pack the seeds in nylon bags to prevent the seeds from falling from the inflorescence. Spread the collected fresh seeds in a ventilated and shady room, remove impurities and empty seeds, and choose large, plump, pest-free seeds. Before sowing, soak the screened Ashitaba seeds in water at 48°C for 30 minutes, then sterilize them with 500ppm Shilax solution for 2 hours, take them out and wash them with clean water. Then soak the seeds in 0.3% KNO3 solution for 16 hours to break the dormancy of the seeds and promote germination. After taking them out, place them for 10 hours before sowing, and dry the water slightly before sowing. Prepare the seedbed during seed soaking, mix peat and vermiculi...

Embodiment 2

[0024] In mid-November, the Ashitaba plant enters the flowering and fruiting period, at which time the seeds begin to mature, and they are harvested when the seed coat color of the seeds turns light green. When harvesting, use pruning shears to cut off the base of the umbel, and then gently pack the seeds in nylon bags to prevent the seeds from falling from the inflorescence. Spread the collected fresh seeds in a ventilated and shady room, remove impurities and empty seeds, and choose large, plump, pest-free seeds. Before sowing, soak the screened Ashitaba seeds in water at 48°C for 30 minutes, then sterilize them with 1000ppm Shilax solution for 1 hour, take them out and wash them with clean water. Then soak the seeds in 0.5% KNO3 solution for 12 hours to break the dormancy of the seeds and promote germination. Take them out and place them for 5 hours before sowing, and then dry them slightly before sowing. Prepare the seedbed during seed soaking, mix peat and vermiculite in...

Embodiment 3

[0026] In mid-November, the Ashitaba plant enters the flowering and fruiting period, at which time the seeds begin to mature, and they are harvested when the seed coat color of the seeds turns light green. When harvesting, use pruning shears to cut off the base of the umbel, and then gently pack the seeds in nylon bags to prevent the seeds from falling from the inflorescence. Spread the collected fresh seeds in a ventilated and shady room, remove impurities and empty seeds, and choose large, plump, pest-free seeds. Before sowing, soak the screened Ashitaba seeds in water at 50°C for 20 minutes, then sterilize them with 500ppm Shilax solution for 2 hours, take them out and wash them with clean water. Then soak the seeds in 0.5% KNO3 solution for 12 hours to break the dormancy of the seeds and promote germination. Take them out and place them for 5 hours before sowing, and then dry them slightly before sowing. Prepare the seedbed during seed soaking, mix peat and vermiculite in...

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PUM

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Abstract

The invention relates to a method for increasing the seed-germination rate of angelica keiskei. From October to November, when the color of seed cases of the angelica keiskei becomes light green from dark green, seeds are harvested, and the base portions of umbels are sheared off by pruning shears in the harvesting process; the seeds are spread in a ventilated and shady environment, and the large and full seeds free of pests and diseases are selected; the seeds of the angelica keiskei are soaked in water of 48 DEG C-50 DEG C, cooled, disinfected, sterilized and then cleaned thoroughly with clear water; the seeds are soaked in a KNO3 solution and then taken out to be sowed; turf and vermiculite are evenly mixed according to a proportion and loaded into seedling culturing plug trays, the seeds of the angelica keiskei are arranged inside the plug trays in a dibbled mode and covered with the turf after being sowed, and then watering is performed; after the seeds are sown, the surfaces are covered with thin films to keep moisture, water is sprayed one time every two days, the seeds start to germinate after 6-8 days, soil is kept wet, and the germination rate can reach 65-70% after 10-15 days. The seeds of the angelica keiskei can germinate about 7 days in advance, and the germination rate is increased by above 15%.

Description

technical field [0001] The invention belongs to the field of agriculture, and relates to a seed germination method, in particular to a method for improving the germination rate of Ashitaba seeds. Background technique [0002] Ashitaba ( Angelica Keiskei ), also known as Longevity Vegetables and Hachijo-celery, is native to Hachijo Island, Japan. Belonging to Umbelliferae Angelica, it is a perennial herb with both medicine and food, which can be fried, cooked or made into tea. According to research, Ashitaba 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, and rutin. The ingredients are chalcone and coumarin, and regular consumption can improve the body's disease resistance. In Japan, South Korea, Taiwan, China and other places, Ashitaba has become an all-round food for "health, vitality and longevity". ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01C1/00A01G9/10
Inventor 罗玉兰朱春玲张冬梅张爱明沈烈英
Owner SHANGHAI ACADEMY OF LANDSCAPE ARCHITECTURE SCI & PLANNING
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