Treatment method of chili pepper seeds with high germination rate

A treatment method and a technology of germination rate, applied in the field of treatment of pepper seeds with high germination rate, can solve problems such as adverse effects of pepper planting, promotion of weak pepper seedlings, unsatisfactory germination rate, etc. Fast germination and easy survival effect

Inactive Publication Date: 2017-12-12
孙立成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the process of pepper seedlings, if the pepper seeds are not handled properly, the germination rate will be unsatisfactory, the germination rate will be slow, and it will lead to a larg

Method used

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  • Treatment method of chili pepper seeds with high germination rate

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Effect test

Embodiment 1

[0018] In the embodiment of the present invention, a kind of processing method of hot pepper seed with high germination rate, concrete method is as follows:

[0019] (1) Submerge the chili pepper seeds without mildew and worm eyes in the potassium fulvic acid aqueous solution for 35 minutes, take out the filtrate, and perform the first magnetization treatment;

[0020] (2) Place the hot pepper seeds treated in step (1) into -6°C to freeze-dry until the water content is 18%~22%, immerse them in the seed soaking agent for 22~26min, filter them out out, carry out the second magnetization treatment;

[0021] The seed soaking agent is made of the following raw materials in parts by weight: 2.3 parts of zinc sulfate, 0.8 parts of matrine, 0.12 parts of chromium trioxide, 1.2 parts of puerarin, 2.9 parts of L-alanine, and 1800 parts of water;

[0022] (3) Put the hot pepper seeds treated in step (2) into -11°C and freeze-dry until the moisture content is 12%-16%.

[0023] As a furt...

Embodiment 2

[0027] In the embodiment of the present invention, a kind of processing method of hot pepper seed with high germination rate, concrete method is as follows:

[0028] (1) Submerge the pepper seeds without mildew and rot and insect eyes in the potassium fulvic acid aqueous solution for 38 minutes, take out the filtrate, and perform the first magnetization treatment;

[0029] (2) Put the hot pepper seeds treated in step (1) into -5°C and freeze-dry until the water content is 20%, soak in the seed soaking agent for 24 minutes, remove the filter agent, and carry out the second secondary magnetization treatment;

[0030] The seed soaking agent is made of the following raw materials in parts by weight: 2.5 parts of zinc sulfate, 0.85 parts of matrine, 0.13 parts of chromium trioxide, 1.4 parts of puerarin, 3 parts of L-alanine, and 1900 parts of water;

[0031] (3) The pepper seeds treated in step (2) were freeze-dried at a temperature of -10°C until the water content was 14%.

[0...

Embodiment 3

[0036] In the embodiment of the present invention, a kind of processing method of hot pepper seed with high germination rate, concrete method is as follows:

[0037] (1) Submerge the pepper seeds without mildew and rot and insect eyes in an aqueous solution of potassium fulvic acid for 40 minutes, take out the filtrate, and perform the first magnetization treatment;

[0038] (2) Put the hot pepper seeds treated in step (1) into -4°C and freeze-dry until the moisture content is 22%, soak in the seed soaking agent for 26 minutes, remove the filter agent, and carry out the second secondary magnetization treatment;

[0039] The seed soaking agent is made of the following raw materials in parts by weight: 2.7 parts of zinc sulfate, 0.9 parts of matrine, 0.14 parts of chromium trioxide, 1.6 parts of puerarin, 3.1 parts of L-alanine, and 2000 parts of water;

[0040] (3) The pepper seeds treated in step (2) were freeze-dried at a temperature of -9°C until the water content was 16%. ...

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Abstract

The invention relates to a treatment method of chili pepper seeds with high germination rate. The treatment method specifically comprises the following steps: (1) soaking chili pepper seeds into a fulvic acid potassium water solution in a temperature holding manner, fishing out a filtrate, and performing magnetization treatment for the first time; (2) freeze-drying until the moisture content is 18%-22%, soaking in a seed soaking chemical, fishing a filter reagent out, and performing magnetization treatment for the second time, wherein the seed soaking chemical is prepared from the following raw materials: zinc sulfate, sophocarpidine, chromium trioxide, puerarin, L-alanine and water; and (3) freeze-drying until the moisture content is 12%-16%. Not only can the enzymatic activity of chili pepper seeds be effectively increased to provide energy for germination of the seeds, so that the seeds can germinate more rapidly with high survival rate, enhance the germination potential of the chili pepper seeds so as to make the chili pepper seeds germinate easily with high germination rate, but also the cold-resistant and disease and pest-resistant functions of the chili pepper can be enhanced, the rooting and seedling and strong seedling culturing are facilitated, the reproductive cycle is shortened, thus promoting the high yield of chili peppers.

Description

technical field [0001] The invention belongs to the technical field of hot pepper planting, in particular to a method for treating hot pepper seeds with a high germination rate. Background technique [0002] Pepper belongs to the plant kingdom, Dicotyledonae, Asteridae, Solanaceae, the fruit is berry, and it is an annual or perennial herb. It is characterized by large fruit, mild spicy taste or even not spicy at all. It is eaten as a vegetable and not as a vegetable. Seasoning, because the sharp green pepper is bright green, and the newly cultivated varieties have red, yellow, purple and other colors, so it can not only be a dish on its own, but also widely used as a side dish; the pepper is native to the tropical regions of Central and South America. The chili pepper evolved in North America. After long-term cultivation and domestication and artificial selection, the fruit volume increased, the flesh became thicker, the spicy taste disappeared, and the number of carpels and...

Claims

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Application Information

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IPC IPC(8): A01C1/00A01N61/00A01N43/16A01N59/16A01N43/90A01N37/44A01P21/00
CPCA01C1/00A01N37/44A01N43/16A01N43/90A01N59/16A01N61/00
Inventor 孙立成
Owner 孙立成
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