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为了培育优良的笋用竹,以提高竹笋的营养价值,改善其风味,进行了笋用竹良种选育研究.其方法是:引进优良的品种,并与本地的竹种杂交,从中选择其优良的无性系,结果表明:(1)麻竹与版纳甜龙竹、清甜竹杂交,已获得成功,其笋味不苦;(2)撑篙竹×麻竹7号,其竹笋的营养成分以及氨基酸总量和人体必须氨基酸的含量均高于其他种的竹笋,且产量高,加工性能好;(3)实生苗在试管内培养植株间生长差异大,其芽丛经生根诱导,生根率达60%;(4)人工促进萌发的次生枝扦插繁殖成活率达60%.并详细介绍了营建采萌圃的具体步骤.
In order to cultivate fine bamboo shoots to improve the nutritional value of bamboo shoots and improve their flavor, bamboo seedling breeding research was carried out by introducing excellent varieties and crossing with local bamboo species, The results showed that: (1) The hybrid of Magnolia bracteatum and Banana sweet dragon and sweet bamboo had been successful, and its bamboo shoot flavor was not bitter. (2) The bamboo shoot As well as the total amount of amino acids and essential amino acids in the human body were higher than those of other species of bamboo shoots, and the yield was high and the processing performance was good. (3) The growth of seedlings in test- Up to 60%; (4) Survival rate of secondary branch cutting propagation by artificial germination is up to 60%, and the concrete steps of building harvesting nursery garden are introduced in detail.