Academician Yuan Longping and his team, after painstaking research and breeding, finally broke the spell of not being able to grow rice on the saline and alkali land of the beach, and developed and bred the famous seawater rice. However, after the seawater rice was planted, some people have been questioning the taste of rice. After successful cultivation of seawater rice, what is the taste of the rice produced? If you want to know, let Xiaobian reveal the secret for you:
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China has always been a big agricultural country, with thousands of years of agricultural civilization history, in the eyes of the peasant uncle facing the loess with his back to the sky, every piece of wasteland that can be reclaimed is a hope for life. As more fertile land is reclaimed and planted, crop yields are increasing, and people's living standards are rapidly improving, but the saline land with harsh environment has become an important stumbling block to agricultural development.
Once upon a time, many farmers looked at the saline land and sighed, dreaming of conquering it and sowing more crops on it. Once the dream of sowing crops in saline and alkali land can be realized, the benefits will be enormous.
As early as the 1930s, some botanists in Southeast Asia discovered many varieties of salt-tolerant rice and actively promoted them locally, and since then, there has also been a wave of development and screening of salt-tolerant rice in the world.
Until around 1980, Yuan Longping, a famous academician of the Chinese Academy of Engineering, led his team to finally find several kinds of salt-resistant rice that are conducive to the planting of China's geographical climate through arduous screening, and also unveiled the prelude to the research of seawater rice in China.
In 2000, Yuan Longping's rice research group used high technology to finally cultivate a highly salt-resistant rice variety, Tianlongyou 619. The advantages of this variety are quite obvious, with the characteristics of disease and pest resistance, salinity resistance, lodging resistance, yield of 300-400 kg per mu, etc., suitable for saline and alkali land planting in most parts of China.
In the process of studying seawater rice, experts who have been studying all day long have a clear understanding of the growth status of seawater rice. The whole growth process of the differentiation of the young ears of seawater rice has also been divided into 8 stages by the researchers, and a recipe that is easy to remember and rhyme has been sorted out, namely: the first stage is invisible to the naked eye, the second stage is buddy, the third stage is hairy, the fourth stage is grainy, the fifth stage is hidden, the sixth stage is flat, the seventh stage is green, and the eighth stage is present.
During the trial period, the researchers put a lot of effort into it, from the transplanting of seedlings, to the care of strong seedlings, to the monitoring of panicle extraction, all of which are a huge psychological and physical test for researchers.
Shandong Jimo Jinkou Demonstration Base, as one of the 31 seawater rice trial planting bases in the country, is also the only selected seawater rice planting demonstration base in Shandong. In September 2017, the seawater rice planting base officially ushered in the harvesting stage, and it is also the first generation of seawater rice harvested by China's R&D center.
According to the researchers present, because Shandong is located in the north of China, it is affected by this climate, and the first generation of seawater rice is taken to the seedling base in Hainan for expansion and hybridization after harvesting. It is not until the second year that it can be brought back to Qingdao to continue hybridization.
Due to the warm climate of Hainan, although the north has entered winter, the rice brought to Hainan can still be cross-bred. By April of the following year, seawater rice was transported to the north again to continue optimization and improvement, so that 8 generations could be repeated to obtain a relatively stable strain, and it would take at least 4 years for the 8 generations of seawater rice hybrids to be obtained.
I believe that many readers are more concerned about one thing, that is, how does the rice produced by seawater rice taste? Many people will think that since seawater rice grows in seawater with extremely high salt concentrations, its rice taste should also be salty. In fact, this idea is wrong, seawater rice is not only not salty, but more primitive rice flavor than ordinary rice, it also has a more important feature, that is, chewing, more resistant to cooking, after eating there is sweetness.
The reason is also very simple, one is that the seawater rice itself has a high resistance to diseases and insect pests, and there is no need to spray pesticides at all, so as to ensure the green health of rice. Second, the saline-alkali land is rich in a large number of trace elements, which will be retained in rice after being absorbed by the rice root system, so the rice of seawater rice is extremely rich in nutrients, which is beneficial to the health of the eater.
"Seawater rice" is another high-tech achievement of Yuan Laoji's "hybrid rice", which has won the affirmation and praise of the world with its excellent characteristics. One day, when we have the privilege of tasting seawater rice, we should not forget that behind its lush growth, it is the crystallization of the sweat of Academician Yuan Longping and his team, and the three words "Yuan Longping" will also be forever in history with the extensive cultivation of seawater rice, becoming a "modern Shennong" that future generations will always admire.
Wen xiucai, editor-in-chief of Wenlan Hairun Studio, written by: Special history writer: Changshan Zhao Zi worm