薇菜繁殖及加工技术研究现状

薇菜(Osmunda japonica Thunb.)为我国珍贵山珍野菜,营养丰富、药食兼用,具有很好的开发利用价值.综述薇菜繁殖技术研究现状,包括孢子繁殖、组织培养及移栽繁殖技术等.结果显示:薇菜孢子繁殖研究大多集中在孢子繁殖温度、光照、湿度、时间、密度和土壤条件等方面;利用薇菜孢子进行组织培养具有萌发率较高、生长质地均一、长势良好等优点,但目前仍处于摸索阶段;概述薇菜栽培管理、采收及生产加工与开发利用的研究情况;展望薇菜研究与应用前景.

Research Status of Osmunda japonica Breeding and Processing Technology

Osmunda japonica which is rich in nutrition and edible and medicinal value presents good prospects of development and utilization. This paper summarizes the research status of Osmunda japonica breeding technology in China,including spore propagation,tissue culture and vegetative propagation. Most studies of spore propagation focused on spore propagation temperature,light,humidity,time,density and soil conditions,the use of Osmunda japonica spores for tissue culture has a higher germination rate,uniform growth,good growth,etc. ,but is still in the exploratory stage. In order to protect wild plant resources, the state forestry department has banned the excavation of wild rhizomes for breeding. The research overview of Osmunda japonica cultivation management, harvesting and production,processing and development is summarized,and its application prospect is forecasted.