Cultivation method for increasing resveratrol content of peanut sprouting vegetables and application of cultivation method

Abstract

The invention belongs to the technical field of agricultural cultivation, and particularly relates to a cultivation method for improving the resveratrol content of peanut sprouting vegetables and application of the cultivation method. Specifically, a low-salt and ultraviolet light dual abiotic stress means is adopted, so that the content of resveratrol in the peanut sprouting vegetables can be greatly increased on the premise that the high yield of the peanut sprouting vegetables continues to be maintained, the resveratrol and the low-salt and ultraviolet light generate a synergistic effect, and therefore the method has good practical application value.

Description

Technical Field

[0001] The present invention belongs to the technical field of agronomic cultivation, and particularly relates to a cultivation method for increasing the resveratrol content of peanut sprouts and its application. Background Art

[0002] The information disclosed in the background art of the present invention is only intended to enhance the overall understanding of the present invention, and does not necessarily constitute an admission or imply in any form that this information is prior art that is already known to those of ordinary skill in the art.

[0003] Peanut sprouts (also known as longevity vegetables) are edible tender stem sprouts cultivated from peanut seeds in an environment with controllable temperature and humidity, and their nutritional characteristics are significantly superior to common sprout vegetables. As a new type of pollution-free agricultural product, its energy, protein, and crude fat content rank first among various sprout vegetables, and it is also rich in minerals such as potassium, calcium, iron, and zinc, essential amino acids for the human body, and vitamin groups, and is known as the "sprout of the longevity fruit". Research shows that during the germination process of peanuts, the metabolic activity is significantly enhanced, and its core value lies in that the resveratrol content increases by 100 times compared with the original peanuts, and the unit content is dozens to hundreds of times higher than that of wine, becoming a high-quality biological source of natural resveratrol. This kind of sprout has the characteristics of being clean and pollution-free, and having a crisp and sweet taste, and has now become a favorite in the field of high-end healthy diet.

[0004] Resveratrol, as a stilbene-structured non-flavonoid polyphenol compound, widely exists in plants such as grapes, polygonum cuspidatum, and pine trees, and is an antitoxin produced by plants in response to stresses such as pests, diseases, and drought. This substance has multiple physiological functions such as anti-cancer, antioxidant, regulating blood lipids, and delaying aging, and has attracted much attention particularly in the field of preventing cardiovascular diseases. During the germination process of peanuts, by activating the phenylpropanoid metabolic pathway, the resveratrol content increases by 5 times compared with dormant seeds, reaching the typical content level of wine (about 1 - 5 mg / kg). Currently, international research focuses on the enrichment mechanism of resveratrol in peanuts by biological / abiotic stress technologies such as irradiation and microbial induction. Although it has been confirmed that inducers such as methyl jasmonate and salicylic acid can activate the expression of related synthase genes, due to the complexity of the metabolic regulation of peanut embryos, the increase achieved by existing technologies is very limited. Moreover, it has been found that peanut sprouts often result in a significant reduction in yield after stress. Therefore, the industrial production of peanut sprouts still faces many challenges. Summary of the Invention

[0005] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a cultivation method for improving the resveratrol content in peanut sprouts and its application. Specifically, the present invention adopts the dual abiotic stress means of low salt and ultraviolet light, so as to significantly increase the resveratrol content in peanut sprouts while continuing to maintain a relatively high yield of peanut sprouts, thereby providing a new cultivation method for peanut sprouts with increased resveratrol content. Based on the above research results, the present invention is completed.

[0006] Specifically, the technical solution of the present invention is as follows:

[0007] In the first aspect of the present invention, there is provided the application of low salt combined with ultraviolet light in the cultivation of peanut sprouts.

[0008] Among them, the low salt specifically refers to a salt concentration of not more than 1% (mass fraction), further not more than 0.5%, and preferably 0.5%;

[0009] The specific application conditions of the ultraviolet light are: the irradiation wavelength is 250 - 270 nm, and the intensity is ≥100 μW / cm 2 ;

[0010] Furthermore, the application conditions of the low salt combined with ultraviolet light are: spraying treatment with 0.5% NaCl at intervals of 24 h, and at the same time irradiating with an ultraviolet lamp with an irradiation wavelength of 253.7 nm and an intensity of ≥100 μW / cm 2 for 5 min every day. Even further, in each spraying treatment, the spraying amount of 0.5% NaCl is controlled to be 0.2 - 0.4 ml (preferably 0.25 ml) per peanut sprout.

[0011] By adopting the above method, the relatively high yield of peanut sprouts can be effectively maintained and the resveratrol content in peanut sprouts can be significantly increased, and the two have a synergistic effect.

[0012] Therefore, the application includes: maintaining the yield of peanut sprouts and increasing the resveratrol content in peanut sprouts.

[0013] In the second aspect of the present invention, there is provided a cultivation method for increasing the resveratrol content in peanut sprouts, and the cultivation method includes:

[0014] Selecting germinated peanut seeds, and through the steps of seed selection, seed soaking, germination promotion, placing on trays, and cultivation, harvesting peanut sprouts with resveratrol content; abiotic stress treatment is carried out during the cultivation process;

[0015] Among them, the abiotic stress is a dual abiotic stress method of low salt combined with ultraviolet light.

[0016] The low salt specifically refers to a salt concentration of no more than 1%, further no more than 0.5%, preferably 0.5%;

[0017] The specific application conditions of the ultraviolet light are: the irradiation wavelength is 250-270nm, the intensity is ≥100μW / cm 2 ;

[0018] Furthermore, the application conditions of low salt combined with ultraviolet light are: 0.5% NaCl is sprayed once every 24 hours, and the irradiation wavelength is 253.7nm and the intensity is ≥100μW / cm 2 The ultraviolet light is irradiated for 5 minutes. Furthermore, in each spraying treatment, the spraying amount of 0.5% NaCl is controlled to spray 0.2-0.4 ml (preferably 0.25 ml) per peanut sprout. The combination of the two can produce a synergistic effect, while maintaining a high yield of peanut sprouts, greatly increasing the content of resveratrol in peanut sprouts.

[0019] In the present invention, the peanut variety is preferably four-grain red, which has a higher resveratrol content.

[0020] Furthermore, the seed selection includes removing impurities and diseased, damaged and bad seeds from the seeds and washing them;

[0021] Furthermore, the seed soaking includes soaking the selected peanut seeds in water, with the volume ratio of seeds to water being 1:2-10, preferably 1:4; thereby activating the germination potential of the peanut seeds and facilitating the implementation of subsequent germination and other steps.

[0022] After soaking, the seeds must be rinsed 2-3 times to ensure that the surface of the seeds is as clean as possible before placing them on the plate. During this period, bad seeds, residual seeds or diseased seeds can be removed to ensure the quality of subsequent peanut sprouts.

[0023] The germination includes: placing soaked peanut seeds on wet cotton cloth, covering the surface of the seeds with a layer of wet cotton cloth and arranging them on a tray, placing the entire tray in a germination device capable of automatically controlling temperature and humidity for germination, setting the germination temperature to 20-25° C. and the relative humidity to 50%-80%, so as to ensure that the peanut seeds germinate as soon as possible;

[0024] Furthermore, the trays are staggered and stacked in the germination equipment; the seeds to be germinated are washed with 30-40°C warm water every 8-12 hours (no more than 15 hours at most), and the wet cotton cloth is replaced and then continued to be staggered and stacked in the germination equipment, thereby improving the germination effect.

[0025] Furthermore, when the sprouts are longer than 3 mm, subsequent plating processing is carried out.

[0026] Further, the seedling plate is used to take out the seed tips of the seeds with white tips of 1-2 mm in the seedling tray to be cultivated and transplant them into the planting tray; then the planting tray is transported to the seedling raising box for subsequent cultivation.

[0027] Further, during the seedling cultivation period, it is cultivated completely in the dark, the temperature is controlled at 22-25 °C, and the relative humidity is controlled at 70%-90%. To ensure that the seedlings receive balanced temperature and humidity during the emergence period, the seedling trays are exchanged up and down twice a day and the placement direction is rotated 180 degrees.

[0028] Further, the total time for the peanut sprout seedlings to emerge from the tray is controlled within 15-20 days; thus ensuring the quality of the peanut sprout seedlings and maximizing the content of resveratrol.

[0029] Further, the standard for harvesting the sprout seedlings is: the length of the sprout seedlings is not less than 10 cm, and it is optimal that the cotyledons do not open.

[0030] The beneficial technical effects of the above one or more technical solutions:

[0031] The above technical solution first adopts the dual abiotic stress means of low salt and ultraviolet light. Through the synergistic action mechanism of low-concentration salt stress and ultraviolet light irradiation in a specific wavelength band, the directional synthesis and enrichment of the functional component resveratrol in peanut sprout seedlings are successfully realized. Therefore, on the premise of maintaining a relatively high yield of peanut sprout seedlings, the content of resveratrol in peanut sprout seedlings can be greatly increased, producing a synergistic effect. Thus, a new cultivation method of peanut sprout seedlings with increased resveratrol content is provided, which has good practical application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The accompanying drawings forming a part of this invention are used to provide a further understanding of the invention. The schematic embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0033] Figure 1 Monitoring the germination process of four-grain red peanut sprout seedlings in the embodiment of the present invention (without abiotic stress).

[0034] Figure 2 Growth trend curve of four-grain red peanut sprout seedlings in the embodiment of the present invention (without abiotic stress).

[0035] Figure 3 Variation of resveratrol content in different peanut varieties (four-grain red, Qinglan No. 1, Huayu 20, Zhonghua No. 8) at 10 days of germination in the embodiment of the present invention (without abiotic stress).

[0036] Figure 4Effects of spraying different concentrations of NaCl on the resveratrol content and peanut sprout yield of Silihong in the embodiments of the present invention (During the germination period of Silihong, it was sprayed with different concentrations of NaCl, namely 0, 0.10%, 0.20%, 0.50%, 0.70%, 1.00%, and 1.20%. At 10 days, the yield and resveratrol content of Silihong peanut sprouts were detected).

[0037] Figure 5 Effects of different spraying treatments of 0.5% NaCl on the resveratrol content of Silihong in the embodiments of the present invention (Silihong was sprayed with 0.5% NaCl at different intervals, namely 6h, 12h, 24h, 36h, 48h, 60h, and 72h. At 10 days, the yield and resveratrol content of Silihong peanut sprouts were detected).

[0038] Figure 6 Effects of ultraviolet lamp irradiation treatment on the resveratrol content of Silihong in the embodiments of the present invention (During the germination period of peanut sprouts, they were irradiated with a fixed ultraviolet lamp every day. The irradiation wavelength was 253.7nm, and the intensity was 100μW / cm 2 , and the daily irradiation duration was 10s, 30s, 60s, 180s, 240s, 300s, 420s, and 600s. The sprout vegetables at 10 days were taken for resveratrol content determination).

[0039] Figure 7 Effects of the combined treatment of 0.5% NaCl and ultraviolet lamp irradiation on the peanut sprout yield and resveratrol content of Silihong in the embodiments of the present invention (During the germination period of Silihong, it was treated with a combination of 0.50% NaCl and ultraviolet lamp irradiation. The NaCl treatment condition was spraying every 24h, and the ultraviolet lamp irradiation wavelength was 253.7nm, and the intensity was 100μW / cm 2 , and the resveratrol content of Silihong peanut sprouts was detected at 10 days). Detailed implementation manners

[0040] It should be noted that the following detailed descriptions are all illustrative and are intended to provide further descriptions of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present application belongs.

[0041] It should be noted that the terms used herein are only for describing specific implementation manners and are not intended to limit the exemplary implementation manners according to the present application. As used herein, unless otherwise clearly specified in the context, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "include" and / or "comprise" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0042] The present invention will be further described below in connection with specific examples. The following examples are only for explaining the present invention and do not limit its content. If the specific experimental conditions are not specified in the examples, they are usually in accordance with conventional conditions or the conditions recommended by reagent companies; the reagents, consumables, etc. used in the following examples can be obtained from commercial sources without special instructions.

[0043] The present invention will be further explained below through examples, but this does not constitute a limitation to the present invention. It should be understood that these examples are only used to illustrate the present invention and not to limit the scope of the present invention. For the test methods without specific conditions noted in the following examples, they are usually carried out under conventional conditions.

[0044] Example

[0045] 1. Cultivation of peanut sprouts

[0046] 1) Select the seeds of the peanut variety in the current season as the production seeds, and remove the impurities, diseased, damaged, and defective seeds in the seeds;

[0047] 2) Weigh an appropriate amount of seeds. Each time for every 10 kg of seeds, use 4 - 5 L of tap water to wash and soak the seeds, gently rub them, being careful not to damage the seed coat, and repeat 2 - 3 times;

[0048] 3) After the washing is completed, remove the hybrids again, and try to pick out the defective, damaged, or diseased seeds among them;

[0049] 4) Add warm water at 55 °C and soak for 2 min, or soak in a 0.1% - 0.15% potassium permanganate solution for 15 - 20 min, and then rinse with clean water 1 - 2 times;

[0050] 5) If it is found that the seed disease is serious, it should be replaced in time;

[0051] 6) Place the selected seeds in a nylon mesh bag, tie the bag mouth tightly, and completely immerse it in clean water at a temperature of 20 - 24 °C for 18 - 24 h. The soaking time is slightly shorter in summer and slightly longer in winter. Use tap water in summer and warm water in winter for soaking;

[0052] 7) Soak according to the volume ratio of seeds: soaking solution = 1:4;

[0053] 8) After the soaking is completed, the seeds must be rinsed 2 - 3 times to try to ensure that the surface of the seeds is clean before placing them on the tray. During this period, defective, damaged, or diseased seeds can be continuously removed;

[0054] 9) Rinse the tray with tap water to remove the dust (for the used tray, soak it in a 0.1% potassium permanganate solution for 15 - 20 min, and then rinse with clean water 1 - 2 times before using), and drain the water;

[0055] 10) Cut the disinfected white cotton cloth into a size larger than the surface of the tray for standby;

[0056] 11) Take a seedling tray, spread wet cotton cloth in the tray, rinse the soaked seeds twice with 20-24°C clean water, and place them on the wet cotton cloth. Cover the surface of the seeds with another layer of wet cotton cloth, and place the whole tray in a germination equipment that can automatically control temperature and humidity for germination. Set the germination temperature to 20-25°C and the relative humidity to 50%-80%;

[0057] 12) The trays should be staggered and stacked in the germination box;

[0058] 13) Soak the whole tray of seeds to be germinated in 30-40℃ warm water every 8-12 hours, replace the wet cotton cloth and continue to stack them in the germination box;

[0059] 14) When the sprouts are longer than 3 mm, they can be plated;

[0060] 15) Rinse the tray with tap water to remove dust (used trays should be soaked in 0.1% potassium permanganate solution for 15-20 minutes, then rinsed with clean water 1-2 times before use), and drain the water;

[0061] 16) Take out the seed bud tips that are 1-2 mm in diameter from the seedling tray and transplant them into a 658-hole round-eye planting tray, where the size of the planting tray is 47 cm × 31 cm × 3.5 cm;

[0062] 17) The planting tray is then transferred to a seedling box with a size of 52.5 cm × 36 cm × 23 cm, and then cultivated in a completely dark environment;

[0063] 18) During the cultivation period, the temperature is controlled at 22-25℃, and the relative humidity is controlled at 70%-90%. Each tray is sprayed with water 2-3 times a day. In the early stage of cultivation, a small amount of water is sprayed to keep the bottom of the seedling tray moist. In the later stage of cultivation, the amount of water can be appropriately increased to ensure that there is no water accumulation at the bottom of the seedling tray. In order to ensure that the temperature and humidity are balanced during the emergence of seeds, the position of each layer of the seedling tray needs to be changed twice a day and the placement direction needs to be changed 180 degrees;

[0064] 19) During the dark cultivation period, the treatment groups were subjected to various abiotic stress treatments, while the control group was not subjected to any abiotic stress treatments.

[0065] 20) Try to prevent and control indoor flies and insects, and pay attention to whether the sprouts in the tray are infected with pests and diseases so as to deal with them in time;

[0066] 21) To keep the sprouts fresh, it is recommended to take them out of the market early. Labels should be affixed before they are taken out of the market. The total time of taking the peanut sprouts out of the market should be controlled within 15-20 days.

[0067] 22) Harvest the sprouted vegetables at a length of 10 cm. It is optimal that the cotyledons do not open. Conduct appropriate packaging, and pay attention to maintaining the air permeability, humidity, and temperature of the packaging during transportation and shelving. The specific temperature is 15 - 20 °C, and the relative humidity is 50% - 70%.

[0068] 23) The trays for cutting the sprouts need to be thoroughly cleaned. Use a brush to clean both sides of the tray to remove the remaining paper, sprouts, and root hairs.

[0069] 24) After spraying or soaking the whole tray with 0.1% potassium permanganate solution for 15 - 20 min, rinse it thoroughly with a large amount of clean water, spray it with 70% alcohol for disinfection, and then air-dry it until the moisture completely evaporates before recycling.

[0070] 2. Extraction and determination of resveratrol

[0071] 1) Take 1 peanut sprout with a length of 8 cm that has grown for 10 days. Remove the root and seed parts of the peanut sprout, and only retain the stem.

[0072] 2) After fully grinding, put it into a round-bottom flask, add 30 mL of petroleum ether, microwave it for 10 min under the conditions of 100% power and 120 V voltage, then put it into a centrifuge tube, and centrifuge it at 3500 r / min for 8 min.

[0073] 3) Take the lower-layer solid (separate the oil from the peanut sprouts), put the solid into a round-bottom flask, add 30 mL of a methanol∶water (60∶40) mixed solution, and then add 10 mg of cellulase. Hydrolyze it at 50 °C and a pH value of 5.0 for 1.5 h.

[0074] 4) Then microwave it for 5 min under the conditions of 80% power and 120 V voltage. After every 5 min, cool it for a few minutes and then put it back into the microwave for microwaving. Repeat the operation 3 times.

[0075] 5) Finally, pour it into a centrifuge tube, centrifuge it at 3500 r / min for 8 min, and take the upper-layer liquid to obtain the resveratrol sample.

[0076] 6) Take the resveratrol sample and determine it by high-performance liquid chromatography. The chromatographic analysis conditions are a C18 chromatographic column (250 mm × 4.6 mm, 5 μm), the mobile phase is acetonitrile∶water = 70∶30, the flow rate: 1.0 mL / min, the column temperature: 30 °C, the detection wavelength: 306 nm, and the injection volume: 20 μL.

[0077] 7) Preparation of the standard curve: Accurately weigh 0.0100 g of resveratrol standard (accurate to 0.0001 g) into a 10 mL volumetric flask, and make up to the mark with 60% methanol aqueous solution. The concentration of this standard is 1000 mg / L. Pipette 5 mL of the resveratrol standard stock solution into a 50 mL volumetric flask, and make up to the mark with 60% methanol aqueous solution. Then, pipette 0 mL, 0.5 mL, 1 mL, 2.5 mL, and 5 mL of the resveratrol stock solution into 10 mL volumetric flasks respectively, and make up to the mark with 60% methanol aqueous solution to obtain a series of standard solutions with resveratrol concentrations of 0.00, 5.00, 10.00, 25.00, and 50.00 μg / mL. Filter the standard solution through a 0.45 mm filter membrane and then through a 0.22 mm filter membrane for measurement.

[0078] 8) Inject samples sequentially. With the peak area as the ordinate and the concentration as the abscissa, plot the resveratrol peak area-concentration curve.

[0079] Experimental results:

[0080] 1) Under the condition of not performing any abiotic stress treatment, in the comparative test of cultivating 4 peanut varieties (Silihong, Qinglan No. 1, Huayu 20, Zhonghua No. 8) according to the above cultivation method, the resveratrol content of Silihong was the highest at 1.73 mg / g on the 10th day. Although the resveratrol content increased with the extension of the growth period, the commercial traits of peanut sprouts decreased too fast, which was not conducive to sales. Therefore, Silihong after 10 days of germination was selected as the best. The monitoring of the germination process of Silihong peanut sprouts is as Figure 1 shown, the growth curve of peanut sprout buds is as Figure 2 shown, and the change in resveratrol content of different peanut varieties on the 10th day of germination is as Figure 3 shown.

[0081] 2) Using Silihong as the cultivation object, spray different concentrations of NaCl (0, 0.10%, 0.20%, 0.50%, 0.70%, 1.00%, 1.20%) on Silihong once every 24 hours during the germination period (the spraying amount per plant is controlled at 0.25 ml / plant) for abiotic stress treatment, and detect the yield and resveratrol content of Silihong peanut sprouts on the 10th day. The results are as Figure 4As shown in the figure, with the increase of salt concentration, the yield of peanut sprouts gradually decreases starting from the highest of 421 g of peanut sprouts produced per 100 g of seeds. When the salt concentration is 1.20%, 118 g of peanut sprouts are produced per 100 g of seeds; while the resveratrol content first increases and then decreases with the increase of salt concentration. When the salt concentration is 0.50%, the resveratrol content is the highest at 1.90 mg / g, and when the salt concentration is 1.20%, the resveratrol content is the lowest at 1.36 mg / g. Therefore, when the salt concentration is 0.50%, the highest yield of resveratrol produced per 100 g of peanuts is 760 mg.

[0082] 3) After spraying 0.5% NaCl on Silihong at different intervals (the spraying amount per plant is controlled at 0.25 ml each time), the results are as Figure 5 shown. After 10 days, the resveratrol content of Silihong treated at an interval of 24 h is the highest at 1.92 mg / g.

[0083] 4) Peanut sprouts during the germination period are irradiated with a fixed ultraviolet lamp every day. The irradiation wavelength is 253.7 nm and the intensity is 100 μW / cm 2 . After 10 days, the resveratrol content of the sprouts is measured. The results are as Figure 6 shown. Among them, when irradiated for 5 min every day, the resveratrol content is the highest at 1.96 mg / g. Along with the increase of irradiation time, the resveratrol content shows an increasing trend, but it affects the growth of the sprouts and the energy consumption increases. Therefore, 5 min of irradiation per day is selected.

[0084] 5) During the germination period of Silihong, abiotic stress treatment is carried out with 0.5% NaCl and ultraviolet lamp irradiation together. After 10 days, the resveratrol content of Silihong peanut sprouts is detected. The results are as Figure 7 shown. In the blank control without any treatment, 421 g of peanut sprouts are produced per 100 g of seeds, the resveratrol content in the peanut sprouts is the lowest at 1.74 mg / g, and the resveratrol produced per 100 g of peanut seeds is 732.54 mg; when treated with 0.5% NaCl sprayed at an interval of 24 h (the spraying amount per plant is controlled at 0.25 ml each time) alone, 400 g of peanut sprouts are produced per 100 g of seeds, the resveratrol content in the peanut sprouts is 1.90 mg / g, and the resveratrol produced per 100 g of peanut seeds is 760.00 mg, which is 0.18 mg / g and 27.46 mg higher than the blank control in terms of content and total yield respectively; when irradiated with ultraviolet lamp alone, the irradiation wavelength is 253.7 nm and the intensity is 100 μW / cm 2, irradiating for 5 minutes every day, 411 g of peanut sprouts are generated from every 100 g of seeds. The content of resveratrol in the peanut sprouts is 1.96 mg / g, and the resveratrol produced from every 100 g of peanut seeds is 805.56 mg, with the content and total output respectively increasing by 0.22 mg / g and 73.02 mg compared to the blank control; while using 0.5% NaCl to spray once every 24 hours (the spraying amount each time is controlled at 0.25 ml / plant), and at the same time irradiating with an ultraviolet lamp with an irradiation wavelength of 253.7 nm and an intensity of 100 μW / cm 2 for 5 minutes every day, 398 g of peanut sprouts are generated from every 100 g of seeds. The highest content of resveratrol in the peanut sprouts is 2.26 mg / g, and the resveratrol produced from every 100 g of peanut seeds is 899.48 mg, with the content and total output respectively increasing by 0.52 mg / g and 166.94 mg compared to the blank control. Therefore, when using the combined treatment of 0.5% NaCl and ultraviolet lamp irradiation, both the content of resveratrol in the peanut sprouts and the yield of resveratrol produced from every 100 g of peanut seeds are the highest, and the improvement effect is very significant, producing a synergistic effect.

[0085] Matters not covered by this invention are well-known technologies.

[0086] The above embodiments are only for illustrating the technical concept and features of the present invention, and the purpose is to enable those skilled in the art to understand the content of the present invention and implement it accordingly, and it cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit and essence of the present invention should be covered within the protection scope of the present invention.

Claims

1. Application of low salt combined with ultraviolet light in the cultivation of peanut sprouts; Among them, The low salt specifically refers to a salt concentration of not more than 1%; The specific application conditions of the ultraviolet light are as follows: the irradiation wavelength is 250 - 270 nm, and the intensity is ≥ 100 μW / cm 2 .

2. The application according to claim 1, characterized in that, The application conditions of the low-salt combined with ultraviolet light are as follows: spraying treatment is carried out with 0.5% NaCl at intervals of 24 h, and at the same time, irradiating with an ultraviolet lamp with an irradiation wavelength of 253.7 nm and an intensity of ≥ 100 μW / cm 2 for 5 min every day.

3. The application according to claim 1 or 2, characterized in that, The application includes: maintaining the yield of peanut sprouts and increasing the resveratrol content in peanut sprouts.

4. A cultivation method for increasing the resveratrol content of peanut sprouts, characterized in that, The cultivation method includes: Selecting germinated peanut seeds, and through the steps of seed selection, soaking, germination promotion, plate setting, and cultivation, harvesting peanut sprouts with resveratrol content; during the cultivation process, abiotic stress treatment is carried out; Among them, the abiotic stress is a dual abiotic stress method of low salt combined with ultraviolet light. Among them, the low salt specifically refers to a salt concentration of not more than 1%; The specific application conditions of the ultraviolet light are as follows: the irradiation wavelength is 250 - 270 nm, and the intensity is ≥ 100 μW / cm 2 .

5. The cultivation method according to claim 4, characterized in that, The application conditions of the low-salt combined with ultraviolet light are as follows: spraying treatment with 0.5% NaCl at an interval of 24 hours, and at the same time irradiating with an ultraviolet lamp with an irradiation wavelength of 253.7 nm and an intensity of ≥ 100 μW / cm 2 for 5 minutes every day.

6. The cultivation method according to claim 5, characterized in that, The peanut variety is Silihong.

7. The cultivation method according to claim 5, characterized in that, The seed selection includes removing impurities, diseased, damaged, and defective seeds in the seeds and washing them; Furthermore, the soaking includes placing the peanut seeds after seed selection in water for soaking, and the volume ratio of seeds to water is 1:2 - 10.

8. The cultivation method according to claim 5, characterized in that, The germination promotion includes: placing the soaked peanut seeds on a moist cotton cloth, covering the seed surface with another layer of moist cotton cloth, placing them on a tray, and placing the tray in a germination promotion device, setting the germination promotion temperature to 20 - 25°C, and the relative humidity to 50% - 80%; Furthermore, the trays are stacked staggeredly in the germination promotion device; every 8 - 12 h, soak the seeds to be germinated on the whole tray with warm water at 30 - 40°C, replace the moist cotton cloth, and then continue to stack them staggeredly in the germination promotion device.

9. The cultivation method according to claim 5, wherein, The plate setting is to take out the germinated tips of the seeds that are showing white to 1 - 2 mm in the seedling tray and transplant them into the planting tray; then the planting tray is transported to the seedling raising box for subsequent cultivation; Furthermore, during the seedling raising and cultivation period, it is cultivated completely in the dark, the temperature is controlled at 22 - 25°C, and the relative humidity is controlled at 70% - 90%. To ensure that the seeds receive balanced temperature and humidity during the emergence period, the seedling trays are swapped up and down in each layer 2 times a day and the placement direction is rotated 180 degrees; Furthermore, control the total time for the peanut sprouts to come out of the tray to be 15 - 20 d.

10. The cultivation method according to claim 5, characterized in that, The standard for harvesting the sprouts is: the length of the sprouts is not less than 10 cm, and the cotyledons do not open.

Images