Effect of Temperature and Light on Growth and Antioxidant Contents in Tartary Buckwheat Sprout Vegetables

This experiment was conducted to find out the effect of growing temperature and light on growth and antioxidant contents in tartary buckwheat sprout vegetables. The maximum fresh weight of tartary buckwheat was obtained at a seed rate of 70g/m(2). Treatment of soaking for 5 hours in 25 degrees C for 5 to 10 hours decreased the sprouting time by 50 to 75% and improved the sprouting rate up to 99%. Tartar buckwheat produced higher yield of sprouts at 25 degrees C and alternating temperature(17 degrees C and 30 degrees C) than those of 30 degrees C. The plant height of tartary buckwheat sprout was higher under dark condition compared with those under light condition. The UV-B radiation restrained the plant height distinctly. The compound content of tartary buckwheat sprout were present at a concentration 4 to 19 times higher than that in common buckwheat. Compared to the dark condition, the rutin content of sprout was increased under light conditions, especially under UV-B exposure. Also, the quercetin content was higher under light conditions, but they were not significantly different among the light sources. The content of chlorogenic acid was not affected by different light conditions.