Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 97 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027107

Effects of phytohormone induced and salt stress on the content of resveratrol in germination peanut

  • RAO Guiwei
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  • (College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China)

Received date: 2021-02-23

  Revised date: 2021-04-09

  Online published: 2021-09-10

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Abstract

The effects of phytohormone induced and salt stress on the content of resveratrol in peanut during germination were studied in this research. The peanut varieties with the highest resveratrol content were obtained by using the best growth-promoting conditions to germinate ten kinds of peanuts from different habitats. The results showed that the content of resveratrol in peanut bud was the highest on the 20th day of germination, and the content of resveratrol appeared at a small peak on the 5th day. Considering the cost, 5 d germination was the best. Moreover, single factor experiment showed that the optimum conditions for treatment with phytohormone were: Salicylic acid 100 mg/L. And the optimum conditions were as follows: (NH4)2S2O8 solution of 2.5 g/L mass fraction. Resveratrol content in peanut germination under these conditions was 1.15 and 3.5 times respectively which was higher than that in normal peanut. Ten kinds of peanuts were germinated under the condition of optimum mass fraction of 2.5 g/L (NH4)2S2O8 solution. And the highest content of resveratrol was 13.32 mg/100g in Dabaisha from Jiangsu province.

Key words： resveratrol; peanut; germination; phytohormone induced; salt stress

Cite this article

RAO Guiwei . Effects of phytohormone induced and salt stress on the content of resveratrol in germination peanut[J]. Food and Fermentation Industries, 2021 , 47(16) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.027107

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