A method for cultivating high germination rate pepper seeds

Abstract

This invention discloses a method for cultivating chili seeds with high germination rates, belonging to the field of chili seed cultivation technology. The method includes: S1 pretreatment: selecting mature, plump, and undamaged commercial chili seeds and adjusting their moisture content to 5%-8%; S2 dry heat treatment: dry heat stimulation treatment: placing the chili seeds treated in S1 in a dry heat treatment device and subjecting them to dry heat treatment for 40 to 56 hours at a temperature range of 60℃ to 68℃, wherein the relative humidity of the environment during the entire dry heat treatment process is controlled below 20%. Based on achieving high germination rate chili seed cultivation, this invention, through species-specific refined parameter combinations, achieves a safe and efficient enhancement of chili seed vigor and synergistic conferment of long-term storage stability.

Description

Technical Field

[0001] This invention relates to the field of chili seed cultivation technology, and more specifically, to a method for cultivating chili seeds with a high germination rate. Background Technology

[0002] As a globally important economic crop, the quality of chili pepper seeds directly affects the yield and profitability of the chili pepper industry. Chili pepper, also known as Chinese medicinal herb, is the fruit of the chili pepper plant (Capsicum annuum), a member of the Solanaceae family. It has the effects of warming the middle jiao (spleen and stomach), dispelling cold, regulating qi, and promoting digestion. It is mainly used to treat stomach cold and qi stagnation, abdominal distension and pain, vomiting, diarrhea, rheumatic pain, and frostbite.

[0003] The existing dry heat treatment technology suffers from species inapplicability and high risk. Dry heat treatment is a known physical seed treatment technology that can be used to break dormancy, kill pathogens, and improve seed vigor. However, the dry heat treatment parameters in existing technologies, such as the widely used 70℃ treatment for 72 hours, are mostly general parameters or set for heat-resistant crops such as tomatoes and eggplants. Due to their unique seed coat structure, high oil content, and relatively sensitive physiological characteristics, pepper seeds show significant intolerance to the above-mentioned general high temperature parameters. If applied directly, it can easily lead to denaturation of internal seeds, inactivation of enzyme systems, and damage to cell membrane structures. Macroscopically, this manifests as a sharp decline in germination potential and germination rate. In severe cases, it can even cause scorching, resulting in yellowing and loss of luster in the seeds. This neglect of the species specificity of pepper seeds makes it impossible for existing technologies to provide a safe and effective dry heat stimulation solution for pepper seeds. The industry either abandons the use due to fear of damage or suffers losses due to blind use, falling into a dilemma of not daring to use it and not being able to use it. Summary of the Invention

[0004] To address the problems existing in the prior art, the present invention aims to provide a method for cultivating chili seeds with high germination rates. Based on the cultivation of chili seeds with high germination rates, the present invention achieves a safe and efficient enhancement of chili seed vigor and a synergistic effect on long-term storage stability through species-specific refined parameter combinations.

[0005] To solve the above problems, the present invention adopts the following technical solution: A method for cultivating chili seeds with high germination rate includes: S1, pretreatment: selecting commercially available chili seeds that are uniformly mature, plump, and undamaged, and adjusting their moisture content to 5%-8%; S2. Dry heat treatment: Dry heat stimulation treatment: The chili seeds treated in S1 are placed in a dry heat treatment device and subjected to dry heat treatment for 40 to 56 hours at a temperature range of 60℃ to 68℃. The relative humidity of the environment during the entire dry heat treatment process is controlled below 20%.

[0006] In a preferred embodiment of the present invention, in step S2, the temperature of the dry heat treatment is 65°C and the treatment time is 48 hours.

[0007] As a preferred embodiment of the present invention, the dry heat treatment process in step S2 is a complete programmed control process, specifically including: a. Heating stage: The ambient temperature is raised from room temperature to the target processing temperature of 60-68℃ at a constant speed or in steps through at least one intermediate temperature gradient. b. Constant temperature treatment stage: Maintain the target treatment temperature for 40-56 hours; c. Cooling stage: The ambient temperature is reduced from the target processing temperature to 35-40℃ at a constant speed or in steps through at least one intermediate temperature gradient. d. Rehumidification stage: After the cooling stage, increase the humidity of the treatment environment to 30%-50% and maintain it at 35-40℃ for 2-6 hours to allow the seeds to absorb moisture steadily.

[0008] As a preferred embodiment of the present invention, the dry heat treatment process in step S2 specifically includes the following 19 consecutive temperature, humidity, and time control segments: Section 1: Temperature 37℃, humidity 1%, light 0%, running time 10min; Section 2: Temperature 37℃, humidity 1%, light 0%, running time 360min; Section 3: Temperature 45℃, humidity 1%, light 0%, running time 10min; Section 4: Temperature 45℃, humidity 1%, light 0%, running time 120min; Section 5: Temperature 55℃, humidity 1%, light 0%, running time 10min; Section 6: Temperature 55℃, humidity 1%, light 0%, running time 120min; Section 7: Temperature 65℃, humidity 1%, light 0%, running time 10min; Section 8: Temperature 65℃, humidity 1%, light 0%, running time 2400min-3360min; Section 9: Temperature 55℃, humidity 10%, light 0%, running time 10min; Section 10: Temperature 55℃, humidity 10%, light 0%, running time 120min; Section 11: Temperature 45℃, humidity 10%, light 0%, running time 10min; Section 12: Temperature 45℃, humidity 10%, light 0%, running time 120min; Section 13: Temperature 40℃, humidity 20%, light 0%, running time 10min; Section 14: Temperature 40℃, humidity 20%, light 0%, running time 120min; Section 15: Temperature 37℃, humidity 30%, light 0%, running time 10min; Section 16: Temperature 37℃, humidity 30%, light 0%, running time 120min; Section 17: Temperature 35℃, humidity 50%, light 0%, running time 10min; Section 18: Temperature 35℃, humidity 50%, light 0%, running time 360min; Section 19: Temperature 0℃, humidity 1%, light intensity 0%, running time 0min.

[0009] As a preferred embodiment of the present invention, the dry heat treatment equipment includes a heat treatment chamber, a heating system, a circulating fan, a humidity control system, and a programmable controller; The heat treatment chamber contains a sealed processing chamber. The heating system is located inside or connected to the heat treatment chamber to provide a heat source to the processing chamber. The circulating fan is located inside the heat treatment chamber to drive the air in the processing chamber to form a forced airflow, thereby ensuring uniform temperature distribution. The humidity control system is connected to the heat treatment chamber to regulate and maintain the relative humidity of the environment inside the chamber. The program controller is electrically connected to the heating system, the circulating fan, and the humidity control system to store and execute a preset dry heat stimulation treatment program. The program includes at least multi-segment control logic for temperature, time, and humidity. The device is configured to perform a process that controls the processing chamber environment at a constant temperature of 60°C to 68°C for 40 to 56 hours, while maintaining the relative humidity of the environment below 20%.

[0010] As a preferred embodiment of the present invention, the program controller is an integrated system of programmable logic controller (PLC) and human-machine interface (HMI) touch screen, which can realize multi-segment programmed control. The temperature control range of the heating system is room temperature +5℃ to 300℃, the temperature resolution is not less than 0.1℃, and the temperature fluctuation at 150℃ is not greater than ±0.3℃. Within the effective working area of ​​the processing chamber, the temperature distribution uniformity of the device under no-load conditions is within the range of room temperature +5~105℃. The circulating fan has a multi-stage speed regulation function and the damper is electrically adjustable to adapt to the airflow speed requirements of different processing stages. The humidity control system includes a humidity regulating facility that can introduce water vapor or dry air into the processing chamber and, under the control of the program controller, raise the chamber humidity from a level below 20% to a specified value within the range of 30% to 50%. The heat treatment chamber is equipped with multiple pull-out shelves or trays for holding chili seeds; the design of the shelves or trays allows the chili seeds to be held in a single layer with a thickness not exceeding 10mm. The device also includes an air purification system, which includes a high-temperature resistant high-efficiency filter installed on the air circulation path, so that the processing chamber can achieve a laminar flow purification state of Class 100 or Class 10,000 during operation and maintain a slightly positive pressure environment. The device also includes a safety protection system, which includes an overheat preventer independent of the program controller, a dual over-temperature alarm function, and a door interlock protection device. The program controller supports programmable programming of at least 10 segments and 100 cycles, and has countdown scheduling, real-time display of running status and data recording functions; the device is also equipped with a data communication interface for connecting to an external monitoring system or printer to realize the output and traceability of processed data.

[0011] As a preferred embodiment of the present invention, the chili seeds treated in step S2 have an immediate germination rate of not less than 90% and an immediate germination rate of not less than 96%, and the germination index is significantly improved.

[0012] As a preferred embodiment of the present invention, the chili seeds treated in step S2 are simulated for long-term storage in a standard seed bank or constant temperature and humidity chamber at 25°C and 30% relative humidity. The germination rate is not less than 95% after 1 year of storage, not less than 95% after 2 years of storage, and the germination rate remains above 92% after 4 years of storage.

[0013] As a preferred embodiment of the present invention, the germination rate of the same chili seeds that were not treated by the method of the present invention decreased significantly in the second year of storage under the same storage conditions, and dropped to below 72% by the fourth year of storage.

[0014] Compared with the prior art, the advantages of this invention are: This invention defines a core parameter combination of 60°C to 68°C and 40 to 56 hours, and emphasizes humidity control below 20%. This combination clearly distinguishes it from existing technologies. This parameter range is specifically designed to address the unique problem of chili seeds being intolerant to high temperatures and requiring long-term preservation. It is not common knowledge or a conventional choice in the field. The lower humidity control ensures that the treatment process is mainly dry heat, avoiding uncontrollable reactions that may be caused by wet heat. This is completely different from the wet treatment path that uses zeolite particles for heat preservation and stirring or relies on liquid soaking, and provides a completely new physical mechanism. This invention simulates a gentle conditioning and recovery process for seeds through a complete programmed process of temperature gradient and rehumidification stage. The slow temperature rise and fall avoids the physical impact on seed cells caused by drastic temperature changes, while the unique rehumidification stage allows seeds to reabsorb moisture under controlled conditions after prolonged dry heat treatment, restoring cell membrane elasticity and physiological activity. This complete process ensures the consistency of treatment results and the optimization of seed health after treatment, which is the key to the industrialization of the method and the reproducibility of results, constituting its outstanding substantive features. Attached Figure Description

[0015] Figure 1 This is a flowchart illustrating the steps of a method for cultivating chili seeds with a high germination rate according to the present invention. Figure 2 This is a flowchart of the dry heat treatment process in a method for cultivating chili seeds with high germination rate according to the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0017] Example 1: Verification of the treatment effect on the Xiangyan 15 chili pepper variety Methods: Xiangyan 15 seeds were divided into three groups: Group A, Group B, and Group C. Group A was treated using the method of this invention: 65℃ for 48 hours with humidity <20%. Group B was treated at 72℃ for 48 hours. Group C was an untreated control. Immediately after treatment, a standard germination test was conducted. Then, all three groups of seeds were placed in a constant temperature and humidity chamber at 25℃ and 30% relative humidity to simulate long-term storage.

[0018] Example 1 Experimental Comparison Table timely Stored for 1 year After 2 years of storage After 4 years of storage Group A Germination potential 92%, germination rate 96.5% 96% 95.5% 95% Group B Germination potential 78%, germination rate 85%, heat damage occurred. 80% 75% 70% Group C Germination potential 65%, germination rate 88%. 85% 78% 72% Conclusion: This embodiment clearly demonstrates that the method of the present invention significantly improves the immediate germination rate while also remarkably extending seed lifespan, far superior to conventional methods and the untreated control.

[0019] Example 2: Verification of universality for different chili varieties Method: Chili seeds were divided into three groups: Group A, Group B, and Group C. Group A was treated with the method of this invention: 65℃ for 48 hours and humidity <20%. Group B was treated with 72℃ for 48 hours. Group C was an untreated control. Immediately after treatment, a standard germination test was conducted. Then, all three groups of seeds were placed in a constant temperature and humidity chamber at 25℃ and 30% relative humidity to simulate long-term storage.

[0020] Example 2 Experimental Comparison Table timely After 3 years of storage Group A Germination rate: 95.8% 94% Group B Germination rate 86% 72% Group C Germination rate 88% 70% Conclusion: This embodiment further confirms that the method of the present invention has good universality for chili varieties with different genetic backgrounds.

[0021] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and its improved concept, should be covered within the scope of protection of the present invention.

Claims

1. A method for cultivating chili seeds with high germination rate, characterized in that, include: S1. Pretreatment: Select commercially viable chili seeds that are uniformly mature, plump, and undamaged, and adjust their moisture content to 5%-8%; S2. Dry heat treatment: The chili seeds treated in S1 are placed in a dry heat treatment device and subjected to dry heat treatment for 40 to 56 hours at a temperature range of 60°C to 68°C. The relative humidity of the environment during the entire dry heat treatment process is controlled below 20%.

2. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, In step S2, the dry heat treatment temperature is 65°C and the treatment time is 48 hours.

3. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, The dry heat treatment process described in step S2 is a complete programmed control process, specifically including: a. Heating stage: The ambient temperature is raised from room temperature to the target processing temperature of 60-68℃ at a constant speed or in steps through at least one intermediate temperature gradient. b. Constant temperature treatment stage: Maintain the target treatment temperature for 40-56 hours; c. Cooling stage: The ambient temperature is reduced from the target processing temperature to 35-40℃ at a constant speed or in steps through at least one intermediate temperature gradient. d. Rehumidification stage: After the cooling stage, increase the humidity of the treatment environment to 30%-50% and maintain it at 35-40℃ for 2-6 hours to allow the seeds to absorb moisture steadily.

4. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, The specific parameters of the dry heat treatment process include starting the temperature rise from 37°C, passing through gradients of 45°C, 55°C and 65°C to reach the target treatment temperature, with a set stabilization time for each gradient, and the cooling process passing through gradients of 55°C, 45°C, 40°C and 37°C to 35°C, with the humidity gradually increasing from 1% to 50% during the cooling process.

5. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, The dry heat treatment equipment is a programmable control device that can achieve uniform distribution of airflow and temperature and precisely adjust the heating power through PID to achieve small temperature fluctuations and high uniformity. The equipment can set at least 16 temperature programs, store 10 processing techniques, and can run automatically according to preset temperature-time-humidity curves.

6. The method for cultivating chili seeds with high germination rate according to claim 5, characterized in that, The dry heat treatment equipment includes a heat treatment chamber, a heating system, a circulating fan, a humidity control system, and a programmable controller. The heat treatment chamber contains a sealed processing chamber. The heating system is located inside or connected to the heat treatment chamber to provide a heat source to the processing chamber. The circulating fan is located inside the heat treatment chamber to drive the air in the processing chamber to form a forced airflow, thereby ensuring uniform temperature distribution. The humidity control system is connected to the heat treatment chamber to regulate and maintain the relative humidity of the environment inside the chamber. The program controller is electrically connected to the heating system, the circulating fan, and the humidity control system to store and execute a preset dry heat stimulation treatment program. The program includes at least multi-segment control logic for temperature, time, and humidity. The device is configured to perform a process that controls the processing chamber environment at a constant temperature of 60°C to 68°C for 40 to 56 hours, while maintaining the relative humidity of the environment below 20%.

7. The method for cultivating chili seeds with high germination rate according to claim 6, characterized in that, Within the effective working area of ​​the processing chamber, the temperature distribution uniformity of the device under no-load conditions is within the range of room temperature +5~105℃. The circulating fan has a multi-stage speed regulation function and the damper is electrically adjustable to adapt to the airflow speed requirements of different processing stages. The humidity control system includes a humidity regulating facility that can introduce water vapor or dry air into the processing chamber and, under the control of the program controller, raise the chamber humidity from a level below 20% to a specified value within the range of 30% to 50%. The heat treatment chamber is equipped with multiple pull-out shelves or trays for holding chili seeds; the design of the shelves or trays allows the chili seeds to be held in a single layer with a thickness not exceeding 10mm.

8. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, After treatment in step S2, the chili seeds have an immediate germination potential of no less than 90% and an immediate germination rate of no less than 96%, and the germination index is significantly improved.

9. The method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, After treatment in step S2, the chili seeds were stored in a standard seed bank or constant temperature and humidity chamber at 25°C and 30% relative humidity to simulate long-term storage. The germination rate was no less than 95% after 1 year of storage, no less than 95% after 2 years of storage, and the germination rate remained above 92% after 4 years of storage.

10. A method for cultivating chili seeds with high germination rate according to claim 1, characterized in that, The same chili seed control sample that was not treated by the method of this invention, under the same storage conditions, had a germination rate that began to decline significantly in the second year of storage, and dropped to below 72% by the fourth year of storage.

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