Abstract
To clarify the effects of hydrogen peroxide (H2O2) seed soaking on the germination and stress resistance of different edible bean seeds, seeds of mung bean (Vigna radiata L. ‘Keda Green No. 2’), cowpea (Vigna unguiculata L. ‘Keda Cowpea No. 1’), and red bean (Vigna umbellata Thunb. ‘Jihong 352’) were soaked in a 50 mmol/L H2O2 solution. The study examined the germination and growth-related physiological indices of seeds after soaking. The results showed that hydrogen-peroxide-primed seeds of mung bean (GBH), cowpea (CBH), and red bean (RBH) exhibited significant improvements in germination performance and physiological activity compared with their respective controls (GBCK, CBCK, and RBCK). The results indicated that H2O2 soaking significantly improved the germination ability of the seeds, with the germination rate of mung beans, cowpeas, and red beans increasing by 48.89%, 21.11%, and 18.89%, respectively, and the germination percentage increasing by 31.11%, 24.45%, and 17.77%. Additionally, H2O2 soaking enhanced the activity of α-amylase, protease, and the antioxidant enzymes peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT); increased the soluble sugar and soluble protein content in the seeds; and reduced the malondialdehyde (MDA) content. The experiment demonstrated that H2O2 promotes the germination of mung bean, cowpea, and red bean seeds by influencing antioxidant enzyme activity, the breakdown of storage substances, and the regulation of germination-related substances, thereby improving seedling adaptation to environmental stress. This study aims to improve the germination rate of legume seeds using H2O2 treatment, providing a theoretical basis for techniques to enhance seed vigor, especially for seeds that perform poorly in germination under normal conditions.
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Claims 10
Claim · model-written summary
Mung bean germination rate increased by 48.89% after H2O2 soaking.
- Taxon
- mung beans
.jpg?width=60)
Vigna radiatae0 - Treatment
- H2O2 soakinge1
- Outcome
- germination ratee0
- Direction
- increasinge0
- Value
- 48.89%e0
- Comparator
- respective controlse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“the germination rate of mung beans, cowpeas, and red beans increasing by 48.89%, 21.11%, and 18.89%, respectively”
e1“H2O2 soaking significantly improved the germination ability”
e2“respective controls”
Claim · model-written summary
Cowpea germination rate increased by 21.11% after H2O2 soaking.
- Taxon
- cowpeas
Vigna unguiculatae0 - Treatment
- H2O2 soakinge1
- Outcome
- germination ratee0
- Direction
- increasinge0
- Value
- 21.11%e0
- Comparator
- respective controlse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the germination rate of mung beans, cowpeas, and red beans increasing by 48.89%, 21.11%, and 18.89%, respectively”
e1“H2O2 soaking significantly improved the germination ability”
e2“respective controls”
Claim · model-written summary
Red bean germination rate increased by 18.89% after H2O2 soaking.
Verbatim
e0“the germination rate of mung beans, cowpeas, and red beans increasing by 48.89%, 21.11%, and 18.89%, respectively”
e1“H2O2 soaking significantly improved the germination ability”
e2“respective controls”
Claim · model-written summary
Mung bean germination percentage increased by 31.11%.
- Taxon
- mung beansVigna radiatae2
- Treatment
- H2O2 soakinge1
- Outcome
- germination percentagee0
- Direction
- increasinge0
- Value
- 31.11%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the germination percentage increasing by 31.11%, 24.45%, and 17.77%”
t0“Different Edible Bean Varieties”
e1“H2O2 soaking significantly improved the germination ability”
e2“the germination rate of mung beans, cowpeas, and red beans increasing”
Claim · model-written summary
Cowpea germination percentage increased by 24.45%.
- Taxon
- cowpeasVigna unguiculatae2
- Treatment
- H2O2 soakinge1
- Outcome
- germination percentagee0
- Direction
- increasinge0
- Value
- 24.45%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the germination percentage increasing by 31.11%, 24.45%, and 17.77%”
t0“Different Edible Bean Varieties”
e1“H2O2 soaking significantly improved the germination ability”
e2“the germination rate of mung beans, cowpeas, and red beans increasing”
Claim · model-written summary
Red bean germination percentage increased by 17.77%.
- Taxon
- red beanse2
- Treatment
- H2O2 soakinge1
- Outcome
- germination percentagee0
- Direction
- increasinge0
- Value
- 17.77%e0
Not reportedComparator
Verbatim
e0“the germination percentage increasing by 31.11%, 24.45%, and 17.77%”
t0“Different Edible Bean Varieties”
e1“H2O2 soaking significantly improved the germination ability”
e2“the germination rate of mung beans, cowpeas, and red beans increasing”
Claim · model-written summary
H2O2 soaking enhanced seed hydrolase activity.
- Taxon
- mung beanVigna radiatat0
- Treatment
- H2O2 soakinge0
- Outcome
- activity of α-amylase, proteasee0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“H2O2 soaking enhanced the activity of α-amylase, protease, and the antioxidant enzymes peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT)”
t0“seeds of mung bean (Vigna radiata L. ‘Keda Green No. 2’), cowpea (Vigna unguiculata L. ‘Keda Cowpea No. 1’), and red bean (Vigna umbellata Thunb. ‘Jihong 352’)”
Claim · model-written summary
H2O2 soaking enhanced antioxidant enzyme activity.
- Taxon
- mung beanVigna radiatat0
- Treatment
- H2O2 soakinge0
- Outcome
- peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT)e0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“H2O2 soaking enhanced the activity of α-amylase, protease, and the antioxidant enzymes peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT)”
t0“seeds of mung bean (Vigna radiata L. ‘Keda Green No. 2’), cowpea (Vigna unguiculata L. ‘Keda Cowpea No. 1’), and red bean (Vigna umbellata Thunb. ‘Jihong 352’)”
Claim · model-written summary
H2O2 soaking increased soluble sugar and protein content.
- Taxon
- mung beanVigna radiatat0
- Treatment
- H2O2 soakingt1
- Outcome
- soluble sugar and soluble protein contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased the soluble sugar and soluble protein content in the seeds”
t0“seeds of mung bean (Vigna radiata L. ‘Keda Green No. 2’), cowpea (Vigna unguiculata L. ‘Keda Cowpea No. 1’), and red bean (Vigna umbellata Thunb. ‘Jihong 352’)”
t1“Additionally, H2O2 soaking”
Claim · model-written summary
H2O2 soaking reduced seed malondialdehyde content.
- Taxon
- mung beanVigna radiatat0
- Treatment
- H2O2 soakingt1
- Outcome
- malondialdehyde (MDA) contente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced the malondialdehyde (MDA) content”
t0“seeds of mung bean (Vigna radiata L. ‘Keda Green No. 2’), cowpea (Vigna unguiculata L. ‘Keda Cowpea No. 1’), and red bean (Vigna umbellata Thunb. ‘Jihong 352’)”
t1“Additionally, H2O2 soaking”
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See all 6 papers →8 of 10 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.