Studies On The Selection,Nutritional Characteristics And Cultivation Techniques Of Quinoa Varieties Suitable For The Industrial Production Of Sprout Vegetables

Quinoa,a fake grain native to central and South America,has been cultivated in its native land for 5,000 years and was hailed by the incas as the "mother grain." At present,there are many reports on the nutrition of quinoa seed in the world,but there are few reports on the industrial cultivation technology and nutritional characteristics of quinoa sprouts.In this study,nearly 30 varieties of quinoa were collected as the research materials,and the technologies suitable for the industrial production of quinoa sprouts were preliminarily determined through factors such as germination,growth and important nutritional indexes of quinoa sprouts,and 8 varieties suitable for the industrial production of quinoa sprouts were selected.With the selected quinoa varieties as the research materials,the change Change of important nutritional indexes in the growth process of quinoa sprouts was systematically studied.The main results are as follows:1.Select suitable variety resources of quinoa for sprout vegetable production.With 29 varieties of quinoa as the research object,we hope to select varieties of quinoa sprouts suitable for the factory production.In the experiment of determining the cultivation conditions of quinoa sprouts,different light qualities were selected as the objects,and darkness was finally determined to be the optimal cultivation conditions for the quinoa sprouts.The quinoa sprouts cultured under darkness had the advantages of high yield,high nutrition and low saponins content.The weight of 1000 plants and the length of hypocotyl of quinoa germination were increased,and the seed diameter increased first and then decreased,which was in line with the Change of seed germination.29 Quinoa varieties were cultivated to quinoa sprout under the condition of darkness.After selection through five important indexes:the germination rate,germination potential,soluble protein,soluble sugar and free amino acid,we ultimately determine the JQ-00077,JQ-00099,JQ-00125,JQ-000129,JQ-00145,JQ-00301,JQ-000302 and JQ-00303,the 8 quinoa varieties are suitable for quinoa sprouts varieties of factory production.This study provides a theoretical basis for the industrialized production technology and variety selection of sprout vegetables.2.The Changes of important nutritional characteristics in the cultivation of quinoa sprouts were compared.The nutritional characteristics of 8 varieties of quinoa at different germination time points were systematically compared and analyzed.The results showed that compared with quinoa seeds(0 h),the contents of hydrolyzed amino acids,GABA,total phenols,total flavonoids and B vitamins in the sprouts at 12,24 and 36 h were significantly elevated and were increased with the germination time with a maximum at 36 h.Vitamin C level showed a similar Change in 6 varieties but was appeared total opposite Change in the other 2 varieties where the Vc content was gradually decreased with the germination time.The results showed that the enzyme activities of SOD and POD in quinoa sprouts were significantly higher than those in quinoa seeds,but the enzyme activities of CAT and APX were not significantly different.The antioxidant capacity of quinoa sprouts was significantly higher than that of quinoa seeds.As an unloved bitter substance,saponins content was significantly decreased in the quinoa sprouts at 12 h than the seeds,but began to increase after that.Overall,the nutritional ingredients in quinoa sprouts were much higher than those in the seeds and considering the flavor,germination for 24 h was chosen as the most suitable time point.All of these pieces of information will provide theoretical basis for the factory production of quinoa sprouts.This study determined that the dark culture was more suitable for the growth of quinoa sprouts by screening the culture conditions.After preliminary screening,8 varieties suitable for plant production of sprouts were selected from 29 varieties of quinoa.After systematically comparing the growth characteristics,nutritional characteristics and edible characteristics of eight selected quinoa varieties,the most ideal nutritional value and edible taste of the quinoa sprouts were preliminarily determined at 24 hours of growth.This information will provide a theoretical basis for the factory production of quinoa sprouts.