| Culinary rhubarb(Rheum rhaponticum L.) is a cultivar belongs to Polygonaceae, Rheum. Based on the previous research work of rhubarb introduction group from Henan Institute of Science and Technology, this paper studied cultivation characters and nutritional composition of culinary rhubarb from five selected lines. The targets of the investigation were finding out the growth and development characters under Xinxiang weather condition, analysing its yield traits and nutritional value. The results of the study could provide detailed information for further extension and exploration of culinary rhubarb in our country. Meanwhile, this study could provide information and technique for standard production and new cultivar breeding of culinary rhubarb. These investigation and research have achieved the following results:(1) Identify annual phenophase of culinary rhubarb with several stages. Under Xinxiang weather condition, the phenophase of which can be divided into8stages respectively: germination stage, leaf spread stage, flower bud emerge stage, flower season, fruiting stage, summer dormancy stage, autumn regeneration stage, winter dormancy stage.(2) Make a comparison of vegetation growth characters in different rhubarb lines through related traits research. Leaf of culinary rhubarb was green. undulate in leaf margin, and leaf length is shorter than width. Culinary rhubarb had juicy and tender petiole, with7-9petioles in each plant, and became ripe in6-7weeks. different rhubarb lines showed different petiole color. ranging from red to green. A mature petiole was23.8cm-48.6cm in length and2.8cm-3.3cm in width, and the petiole length was significant negatively interrelated with the width. Each petiole weighed73.9g-129.4g. And RO had the highest theoretical yield, which was4157.6kg/667m2. while RAMB with the yield of1527.3kg/667m2was the lowest. (3) Make a comparison of reproductive growth characters in different rhubarb lines through related traits research. There were six tepals, nine stamens, compound pistil, one ovary and one seed of each rhubarb flower. Observation results with Scanning Electronic Microscope(SEM) showed that, pollen grain was elliptic or ovoid in equatorial view,3-lobed circular in polar view, tricalporate,33.6μm-40.2μm in polar axis length, and18.4μm-22.4μm in equator axis. Fruit was achene with3wings.6.6mm-10.2mm in length,5.8mm-8.4mm in width, and1.5mm-2.5mm in wing width, the weight of one thousand fruits was14.1g-21.9g. the seed was the same as the fruit in shape.(4) Culinary rhubarb petiole contained high nutritional components with good health care function. The petiole contained abundant vitamin C. soluble sugar, soluble protein and pectin. In addition, there were10kinds of mineral elements including potassium, calcium, sodium, magnesium, phosphorus, iron, manganese, chromium, copper and zinc, while potassium, calcium, and magnesium showed the higher in macro elements, and iron and chromium showed the higher in micro elements. There were16kinds of amino acids in the petiole, including7kinds of essential amino acids and9kinds of non-essential amino acids for human health. It showed that threonine was the highest in quantity, then were isoleucine and valine in essential amino acids, while glycine. alanine. and glutamic acid were abundant in non-essential amino acids. The quantity of essential and tasty amino acids were also high. Each kind of nutritional component concentration varied according to the different season among different breeding lines. |
PDF Full Text Request