| Effects of microwave enhancement on pea seeds germination and production of nutrient in sprouts |
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| DOI：10.7606/j.issn.1000-7601.2018.05.07 |
| Key Words: pea seeds microwave treatment germination components |
| Author Name | Affiliation | | WANG Shun-min | College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China | | BIAN Zi-xiu | College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China | | WANG Jian-fei | College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China | | Ma Wen-ya | College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China |
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| Abstract: |
| The pea seeds were exposed in six different microwave treatments (100W10s, 200W10s, 300W10s, 100W30s, 200W30s, 300W30s) and untreated with microwave as the control (CK) to assess effects of microwave irradiation on pea seeds germination rate (GR), germinating seed of shoot length and soluble protein, reducing sugar, catalase (CAT), isoflavone composition content of sprouts were determined. The result showed that the GR of pea seeds of 100W10s was 10.0% higher than CK. While that of 300W30s was 19.67% lower than CK. When sprouts were incubated to 7 day, the final germination rate of 300W30s was 21.67% lower than CK. The shoot length of germinating seed under 200W10s was about 12.31% higher than CK. When the sprouts cultured 3 days, under 300W30s, the protein content and CAT activity of sprouts reached the highest level and were 15.47 mg·100mg-1 and 1.23 mgH2O2·g-1FW·min-1, respectively. The total flavonoid content of sprouts with 200W30s was the highest and reached 1.48 mg·100mg-1, while that of 300W10s was the lowest and attained 0.96 mg·100mg-1. The reducing sugar content of sprouts by 300W10s was the highest and reached 10.11 mg·100mg-1. Microwave treatment has significantly influenced on pea seeds germination rate, shoots length, the activity of CAT, the content of soluble protein, reducing sugar and total flavonoids of sprouts. |
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