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Method used for increasing germination rate of capsicum frutescens

A technology of germination rate and seeds, which is applied in the field of improving the germination rate of shabu-shabu seeds, can solve problems such as unfavorable seed germination, and achieve the effect of high nutritional value

Inactive Publication Date: 2017-03-22
SOUTHWEST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The current seed pretreatment methods include wet balance treatment, moisture absorption-back drying treatment, electric and magnetic field treatment, heat shock treatment, ultrasonic treatment and gibberellin treatment, etc. These treatments are conducive to maintaining the vitality of seeds; The seeds reactivate, germinate rapidly, and the fresh weight and seedling height increase; but if used improperly, it will also inhibit the vigor of the seeds, which is not conducive to the germination of the seeds

Method used

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  • Method used for increasing germination rate of capsicum frutescens
  • Method used for increasing germination rate of capsicum frutescens
  • Method used for increasing germination rate of capsicum frutescens

Examples

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Embodiment 1

[0031] A method for improving the germination rate of hot-boiled seeds, comprising the following steps: randomly selecting quantitatively plump wood butterfly seeds and drying them in the shade, weighing their 1,000-grain weight, and placing them in a petri dish for subsequent use; Soak until saturated, the soaking time is 5h; take out the saturated shabu-shabu seeds, and dry them in a drying oven to dry state; repeat the above operation 3 times; take the shabu-shabu seeds after dry and wet treatment, wrap them in gauze, place In a water bath at 50°C, take a water bath for 20 minutes and repeat 3 times; place the processed hot pepper seeds in a petri dish covered with moist filter paper, and place them in an incubator for germination experiments. The specific germination box conditions (constant temperature 25°C) , 8 hours of light during the day); regularly observe and record the germination status of shabu-shabu seeds.

Embodiment 2

[0033] A method for improving the germination rate of hot-boiled seeds, comprising the following steps: randomly selecting quantitatively plump wood butterfly seeds and drying them in the shade, weighing their 1,000-grain weight, and placing them in a petri dish for subsequent use; Soak until saturated, the soaking time is 4h; take out the saturated shabu-shabu seeds, and dry them in a drying oven to dry state; repeat the above operation 3 times; take the shabu-shabu seeds after dry and wet treatment, wrap them in gauze, place In a water bath at 40°C, bathe in water for 30 minutes, and repeat 3 times; place the processed hot pepper seeds in a petri dish covered with wet filter paper, and place them in an incubator for germination experiments. The specific germination box conditions (constant temperature 25°C) , 8 hours of light during the day); regularly observe and record the germination status of shabu-shabu seeds.

Embodiment 3

[0035] A method for improving the germination rate of hot-boiled seeds, comprising the following steps: randomly selecting quantitatively plump wood butterfly seeds and drying them in the shade, weighing their thousand-grain weight, and placing them in a petri dish for subsequent use; Soak until saturated, the soaking time is 6h; take out the saturated shabu-shabu seeds, and dry them in a drying oven to dry state; repeat the above operation 3 times; take the shabu-shabu seeds after dry and wet treatment, wrap them in gauze, place In a water bath at 60°C, bathe in water for 10 minutes, and repeat 3 times; place the processed hot pepper seeds in a petri dish covered with wet filter paper, and place them in an incubator for germination experiments. The specific germination box conditions (constant temperature 25°C) , 8 hours of light during the day); regularly observe and record the germination status of shabu-shabu seeds.

[0036] The technical effect of the present invention is...

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Abstract

The invention discloses a method used for increasing germination rate of capsicum frutescens. The method comprises following steps: a certain amount of plump seeds of capsicum frutescens are selected and dried in the shade, are weighed so as to obtain the thousand seed weight, and are stored for further processing; the selected capsicum frutescens seeds are introduced into a culture dish, and are immersed in pure water for three times until saturation states are achieved; then the capsicum frutescens seeds at saturation states are taken out from pure water, and are dried in a drying oven until oven-dried states are achieved; the capsicum frutescens seeds obtained via wet and dry treatment are packaged with gauze, and are introduced into a water bath kettle for heat shock treatment; after heat shock treatment, the capsicum frutescens seeds are introduced into a culture dish covered with a piece of wetted filter paper, and the culture dish is introduced into a incubator for germination experiment; and germination status of the capsicum frutescens seeds are observed and recorded at regular intervals. Capsicum frutescens cultured via the method is relatively high in capsaicine content and nutritional value, and reference and advises are provided for research on capsicum frutescens.

Description

technical field [0001] The invention belongs to the field of plant breeding, and in particular relates to a method for improving the germination rate of hot pepper seeds. Background technique [0002] Shabu-shabu, a plant belonging to the genus Capsicum in the family Solanaceae, in Dai language: "Ma kohlrabi", bright in color, smells spicy, and Thai people call it Shabu-shabu spicy, also known as elephant trunk spicy. Dehong is a subtropical region bordering Myanmar and used to be haunted by elephants. The fruit is cone-shaped, with slightly wrinkled skin and "pimple"-like protrusions. It is green when immature, and turns bright red or orange when ripe, with red being the most common. Shabu-shabu is a cultivated variety of millet spicy, scientific name Capsicum frutescensL.CV.Shua nlaense L.DZhou.H.Liuet.P.H.LiCV.NOV, very strong spicy, known as "the king of spicy". [0003] It is said that the local ethnic minorities dried it and used it as a seasoning. When eating, they ...

Claims

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Application Information

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IPC IPC(8): A01C1/00
CPCA01C1/00
Inventor 孙正海杨自云王澍程希平周军李伟周杰珑赵耘辛培尧周凡蕊
Owner SOUTHWEST FORESTRY UNIVERSITY