| Allium fisulosum L.var.viviparum Makino,is a variant of the onion genus mid-top ball onion,also known as red onion,dragon claw onion,dragon horn onion,for perennative herbs,nutrient-rich,drought-resistant,onion flavor rich,white for yellow-white,spicy flavor,cooked and flavored,high yield,easy to cultivate,with cold,drought-resistant,salt-resistant characteristics.In China,the planting range of onions is wide,in Ningxia,Gansu,Shaanxi,Hebei,Fujian and other places have cultivated.The main distribution area of ningxia Lou onion cultivation is the centrity and salt pond area,of which the Lou Onion planting yield in Ningxia is large,and the planting area is nearly ten thousand mu,which brings remarkable economic benefits to the local area.The genetic resources of Lou onion are rich,but because of its cultivation advantages are fewer species,yield and quality potential has yet to be fully exploited,so the selection of high dry matter rate,storage and transportation and excellent quality of Lou onion advantages is one of the urgent problems in production.In this paper,the relationship between the quantity and mass traits of 33 Lou onion cultivation species in different regions of China is discussed by the classical agronomical trait analysis method,and the concentric building is analyzed by GC-MS,high-efficiency liquid chromatography-series mass spectrometry method and inductive coupling plasma mass spectrometry method.The volatile components,amino acids,vitamins and mineral elements of Lou onions were measured and analyzed,and the changes during the storage of edible portions of Lou onions were studied by using low-pressure electrostatic field technology,and microbial fermentation was carried out with the compounding of tail vegetables and straws to develop microbial fertilizers.The main findings are as follows:1.Analysis of the quantity and quality of 33 Lou onion cultivation species in different regions of China.The results showed that after analyzing the quantitative index of the main component,there was a significant correlation between the major quantitative indicators(P<0.01).After cluster analysis,the genetic distance is 3.3 hours,the Lou onion species can be divided into 5 groups according to the main quantitative traits obtained.The quality index of Lou onions in different regions was determined,and after correlation analysis,it was shown that there was a significant positive correlation or correlation between tightness and dry matter rate,protein content,total sugar content,fennel oil content and total free amino acids.By the analysis of the main composition,it is shown that the tightness of Lou onion and dry matter rate are the main components,reflecting the information of the original variable 89.99%,and the relationship between quality and quantitative characteristics is analyzed by applying gray correlation,and the influence of the three quantitative characteristics of false diameter diameter,page hole spacing and single plant weight on the quality of the Lou onion is the highest.3 studies show that the Lou Onion plant material has rich genetic diversity,Ningxia homogenous HSQ,SYJ and SG three areas of cultivation belong to the other two groups and dry matter rate content and compactness of the highest,Ningxia tong area Lou onion and Tibet’s Zikaze region closest kinship.2.The main nutritional content of the centrist Tongxin Lou Onion research.With 3 sample Tongxin Lou Onion,white onions and onions as the main research objects,the content of amino acids,vitamins and mineral elements was determined by GC-MS,high-efficiency liquid chromatography-series mass spectrometry and inductive coupling plasma mass spectrometry.The results showed that the proportion of essential amino acids in the human body in the Tongxin Lou Onion,white onion and onion was reasonable overall,rich in 6 essential amino acids needed by the human body,the composition and proportion of the Tongxin Lou Onion,white onion and onion amino acid were suitable,the proportion of the Tongxin Lou Onion EAA/NEAA and EAA/TAA was greater than the white onion and onion,and the nutritional value was higher;Mineral element nutrition quality index shows that onions,white onions and onions to reach the human body’s required calories,sodium,magnesium,phosphorus,copper,calcium,manganese,zinc also meet the needs of the human body,only through the intake of Tongxin Lou Onions,white onions and onions can not meet the human body’s demand for potassium and boron,selenium elements in addition to onions,white onions can not meet the needs of the human body iron elements;The volatile components in fresh samples were analyzed by combining gas chromatography-mass spectrometry with top-empty solid phase micro-extraction technology.There were 33 volatile substances measured in 3 samples of centric onions,white onions and onions,of which 26 were centric onions,28 were white onions and 24 were onions.The volatile components in the onion sample are sulfur-containing compounds,esters,hydrocarbons,alcohols,aldehydes,ketones and hectic ring compounds,and compared with onions and white onions,the main volatile components are basically the same,only a few substances are different,but there are large differences in content.The content of aldehyde compounds was 62.7%,the content of sulfur-containing compounds was 26.59%,the content of aldehyde compounds of white onion was 53.3%,the content of sulfur-containing compounds was 23.45%,and the content of aldehyde compounds of onion was 56.28%and the content of sulfur-containing compounds was 31.86%.3.Under the low-voltage static electric field to explore the impact of different conditions on the quality of Lou onion storage in the same building.The change of storage quality under different electric field strength was analyzed on the fresh cut and Lou onion with or without packaging.The results show that the fresh cut Lou onion preservation effect of PE packaging is better than that of unpackaged fresh cut Lou onions,and the best preservation effect of 200mv on fresh cut Lou onions is best in different field strengths of low voltage electrostatic field,so PE packaging has the best preservation effect under 200mv conditions.Low-voltage static electric field and substation make the physiological and biochemical indicators of regular changes,low-voltage electrostatic field strength of 200mv when the preservation effect of Lou onions is the best;Therefore,the Lou Onion storage in the wet substation environment,field strong 200mv under the cold storage preservation effect is best.4.Lou onion tail vegetable fertilizer fermentation conditions research.The cabbage and field harvest of the same-hearted Lou onion tail vegetables and corn straw were combined,the fermentation of inoculation was used,and the fermentation conditions were studied.Based on the nitrogen content of free amino acids,the growth curve of 4 strains of starch spore BG-09,Belles spores,dead grass spores and Bulgarian Lactobacillus was determined,and after the fermentation of single and compound strains,Belles The combination of Bacillus spores,BG-09,and bacillus destast spores(abc)has excellent fermentation effect,single-factor inoculation ratio,fermentation time,ratio of Lou onion tail vegetables and straw compounding,inoculation volume,fermentation temperature and other fermentation conditions The best are vaccination ratio 1:1:1,fermentation time 48 h,Lou onion tail vegetables and straw ratio 1:2,inoculation 10%,fermentation temperature 28℃;8h,the ratio of compounding is 1:1,the inoculation is 10%,the fermentation temperature is 28℃,and after optimizing the fermentation conditions,the content of free amino acid nitrogen in fermentation is up to 1.341 g/100g. |
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