Studies On Propagation And Application Of Acer Truncatum

Acer truncation Bunge is a species of the Acer family plants. It has been found that the plant is a new-type with great and integrative value owing to the oil, protein, tannin and adversity-resistant to environment. By accordance with the demands of scientific base and technical support in exploitation of the new resource, the biological characteristics, the choosing guideline for excellent individuals and the methodology of breeding seedlings had been studied systematically, and chemical composition of seed, accumulative dry matter changes, the functions of the protein in processing were determined in the paper. It is the first time that the protein was tested and used in food processing. The feasibility for leaves of the tree to be made for teas was studied and optimized processing techniques were searched for. The purpose of the study was to fill the blanks in researching fields on the tree in order to establish a base for the resource utilization. The main points were as folio wings:The biological characteristics, including morphological features of organs, phenological features, growth processes, blooming and seeding rules and life cycle were observed so as to build the guideline for choosing excellent individuals and the methodology for breeding seedlings.Taking the economical characters of seed as the leading choosing standards and others as assistant ones, ten superior individuals had been selected after a three-step selection. At the same time, a choosing guideline system for superior individual selection of the tree was put forward.A systematic study on breeding methodology was conducted with technologies of grafting, cuttage, tissue culture, seed propagation and seedlings cultivation. The highest survival rate of 87.5% was achieved when the grafting method was adopted with yearling as rootstock, with 4-5cm long grafting budwoods, with the embed skill and under the clear days. It was an effective way to make the excellent individuals propagated. But cuttage was not suitable for the reproduction of the plant. The experiments on tissue culture showed that explants grew better in the MS medium with the TDZ of 0.01-0.05 μm,and the rooting rate from young stems was the highest, 90.91%, when 1/2 MS medium with 0.1μm IBA was used under the photoperiod of 16h each day. The surviving rate of the young seedlings reached 95% after being hardened and transplanted to pots. The most suitable sowing time was the second and last ten-daysof March, with the seeds dipped in water.A bigger growth speed of seedlings occurred when seedling plots covered with a plasticfilm after being planted. There was a quicker growth in height from June to August, and aquicker increase in width of stems from first ten days of June to middle of Sep. Therefore,the period was the key time in the water-fertilizer management of the seedling plots. It isan effective approach to obtain healthy seedlings with stubbed seedlings owing to theirsignificant growth and straight stock.The chemical component of seeds and the accumulative characters of oil and dry matterin the development of seeds were determined in the study. There was an oil content of47.88% and a protein content of 27.15% in the seed kernel. The oil accumulation startedat the bottom of July, and reached the biggest amount while the period from the end ofAug. to the end of Sep. The seeds could be harvested at the end of Oct. when there wasthe highest oil content in seeds in Yang Ling region.The feature of solubility, foaming and emulsification of the protein were tested anddetermined. The isoelectric point of the protein was pH4.38. According to thedetermination, the tendency and direction of the protein utilization in food processingwere put forwardA primary system of scientific foundation and relevant technologies had been establishedin the paper so that to promote the utilization of the new-type resource. The study hadfilled the gaps in the field of the tree exploitation with the success of high qualityprotein-milk, acidophilus milk, fermented sauce made from the protein of Acer seeds a...