Study on Breeding for Crop Fine Varieties Rich in Food Factors and Their Functions

JIN-GUI ZHENG*, JIN-KE LIN, ZU-XIN CHENG, MING XU, ZHI-WEI HUANG, ZHI-JIAN YANG, TUAN-SHENG CHEN, BAO-DONG ZHENG, YA-FENG ZHENG, KE HUANG, SHAO-QUAN ZHENG, XUAN-YANG CHEN, JIN-YING WANG, XIN-FU YE, DI-SUN YUAN, KAI-BIN ZHENG, SU-FENG LIAO,
JUN-CHENG LIN, LING-HUA CHEN, XUE-FENG TANG AND TAO ZHANG

The Agricultural Product Quality Institute of Fujian Agriculture and Forestry University (FAFU), Fujian, China

ABSTRACT

Thirty-one crop fine varieties rich in twenty-eight factors were bred, respectively. The contents of the factors were from 1.47 to 16.57 times of the corresponding commercial varieties. Animal experiments were conducted on the seven fine varieties. The effects of the factors from the fine varieties including the high anthocyanin black rice, high polysaccharides tea, high polysaccharides Agaricus blazei, high polysaccharides Grifola frondosa, and high DHEA yam, were significantly better than those from the commercial varieties at equal weight. The effects of proanthocyanidin from the two fine grape varieties were significantly better than those from the commercial varieties at equal PC dose.

Key words: factor, crop, variety