Salt stress influence on yield of tartary buckwheat sprouts and flavonoids content

To study the effects of salt stress on the yield and quality of buckwheat sprouts,and provide technical and material support to the development of health sprouts,three widely extension tartary buckwheat varieties,Chuanqiao No.I,Xiqiao No.I and Miqiao No.I,in Southwest China were chosen,and the responses of the germination rate,shoot length,biomass,soluble sugar,soluble protein and flavonoids of buckwheat sprouts to different Na Cl solutions( 0,40,80,120 mmol / L) were studied. Results showed that,when treated with Na Cl,germination rate,shoot length and biomass of buckwheat sprouts were decreased,but soluble sugar content was increased,while with increasing Na Cl concentration,soluble protein and flavonoids increased firstly then decreased.Among different varieties,germination rate,shoot length and biomass of Miqiao No.I was the lowest,soluble protein and flavonoids content of Xiqiao No.I was the highest. After comprehensive evaluation,Xiqiao No.I was suitable for the development of health high flavonoids content sprout variety and suitable Na Cl concentration was recommend to improve sprout quality.