关键词: 藜麦, 品种, 适应性, 栽培技术, 营养品质, 效益

Abstract:

Quinoa is a new health food with comprehensive nutrition, with bright flower color and high drought and cold tolerance, the viewing period of which can continue more than 40 days after color conversion. Quinoa was introduced into Beijing in 2015, a lot of work had been done in suitable planting areas and suitable variety screening, nutritional quality detection, stress resistance and stable yield cultivation technology exploration, dish development, technology demonstration, etc. The study on adaptive cultivation of quinoa showed that quinoa could ripen normally in the region with altitude ≥300m, annual mean temperature ≤12.5°C, annual mean accumulated temperature ≤4802.0°C·d and annual mean light intensity ≥2268.7lx in Beijing. Four varieties (“Longli No.1”, “Longli No.3”, “Hongli No.1” and “Hongli No.2”) performed well. Quinoa rice had rich protein content, the protein content of “Hongli No.1” and “Hongli No.2” reached 19.6%-20.0%. The integrated cultivation techniques of resistance and stable yield of quinoa integrated around the three key links of cultivation, agricultural machinery and plant protection were applied in the suburb of Beijing for 453.33ha, and the application rate reached 100%. Compared with the crop of corn, quinoa increased income by 37 700 yuan/ha. However, the unbalanced regional development, low production efficiency, low degree of mechanization, and lack of policy-based agricultural insurance restrict the sustainable and healthy development of quinoa in Beijing. In the future, increasing policy and financial support, improving the mechanized production level of quinoa, and establishing and improving relevant standard systems should be made to expand and strengthen Beijing’s quinoa industry and make quinoa’s “small production” in “big market” to find “micro demand” and sell at a good price.

Key words: Quinoa, Variety, Adaptability, Cultivation techniques, Nutritional quality, Benefit