China News Service, Nanning, November 16th (Liao Zhangli) "Proper water temperature is very important to the growth of sea grapes. Sea grapes grow best under indoor water temperature conditions of 24-26℃." Recently, working in Guangxi, Malaysia When Chinese marine scientist Ye Junjie was interviewed by a reporter from Chinanews.com, he announced one of his findings.

Ye Junjie shows the sea grapes he cultivated.

Photo by Liao Zhangli

　　Ye Junjie is quick-thinking and cheerful, giving a sunny impression.

Before coming to work in Guangxi, Ye Junjie worked at the Borneo Institute of Oceanography, University of Sabah, Malaysia, focusing on seaweed restoration technology and large-scale transplantation research, and has extensive diving experience.

At the beginning of January 2020, Ye Junjie came to Nanning, Guangxi by applying for the "ASEAN Outstanding Young Scientists to China and Guizhou Work Program" (hereinafter referred to as the "ASEAN Outstanding Youth" Program) to conduct a one-year scientific research work in a marine technology company, mainly exploring The relationship between the growth of long-stemmed grape fern (commonly known as "sea grape") and water temperature, and exploring the polyculture technology of coral and seaweed

Ye Junjie observes the growth of sea grapes.

Photo by Liao Zhangli

　　Under the leadership of Ye Junjie, the reporter came to the rooftop and saw several drainage bins with densely packed sea grapes growing inside. They have round and clear green globular twigs, just like bunches of miniature green grapes.

Ye Junjie introduced that sea grape is a kind of creeping seaweed, which is native to the Philippines, Malaysia, Indonesia and Japan.

Sea grapes have high nutritional value, and moderate consumption can reduce the risk of diabetes, high blood pressure and rheumatism. People in Southeast Asian countries often make it as a fresh salad.

　　Can sea grapes be eaten raw?

Facing the reporter's question, Ye Junjie picked a handful of sea grapes, cleaned it and put it straight into his mouth to eat.

Encouraged by Ye Junjie, the reporter also tried a series.

After the sea grape is bitten, there is a "bursting" sensation, and it resembles salmon roe in appearance, taste and taste.

This is why some restaurants use sea grapes instead of caviar.

　　After several months of indoor cultivation and breeding experiments, Ye Junjie concluded that the growth of sea grapes has very strict requirements on water quality and environmental factors, especially the water temperature has a great influence on the growth of sea grapes.

　　Ye Junjie controlled the temperature of the artificial sea water in the aquarium within the range of 24-26℃, creating a good growing environment for sea grapes.

Once, due to the failure of the surrounding transformers, the laboratory experienced a power outage for one day and two nights, and the water cooling system could not be activated. At that time, it was the sweltering summer, and the sea grapes were at risk of being "scorched".

Ye Junjie hurriedly discussed countermeasures with his colleagues, and figured out how to add ice cubes to the water to cool down.

Next, he kept observing the dynamics of the sea grapes, and didn't let go of his hanging heart until the power supply was restored.

　　Ye Junjie said that the development of the sea grape cultivation industry has broad market prospects.

One is that the fresh eating method can best preserve the flavor and nutrition of sea grapes for diners. However, due to the current preservation technology, it is best to eat sea grapes on the same day after being picked. This requires that the origin of sea grapes must be close to the people's table; The second reason is that sea grapes grown in the sea are easily polluted and have a strong smell. Artificially cultivated sea grapes can ensure the quality and taste, and can control the nutrient content of sea grapes.

At present, Ye Junjie’s company is working with other organizations to deal with the industrialized cultivation of sea grapes. In the near future, there may be more sea grapes on the table of Guangxi people.

　　In addition to seaweed, Ye Junjie continues to conduct research on seaweed.

When inspecting the Hepu Dugong National Nature Reserve in Guangxi, he found that a large area of ​​healthy shallottilaginaceus grows in the sea area. It has been listed as an endangered seagrass species by the International Federation for the Conservation of Nature and Natural Resources, which is extremely rare in Malaysia. .

　　Ye Junjie said that he quickly adapted to the Guangxi environment. After all, he spoke the same language and had similar living habits.

He said that he likes hot and sour food as much as people from Guangxi, especially snail noodles.

After coming to Guangxi, he experienced the convenience of mobile payment, and he can go shopping just by bringing his mobile phone.

Ye Junjie said with a smile that almost no one recognizes that he is not a local when he is walking on the street.

　　At the end of December this year, Ye Junjie's "ASEAN Outstanding Youth" project in Guangxi will end.

After returning to Malaysia, he intends to continue to jointly apply for scientific research and conservation projects with the Hepu Dugong National Nature Reserve in Guangxi, and to conduct research on seaweed and seaweed with Guangxi University and Beibu Gulf University.