关键词: 糙米, 发芽, 发芽率, 芽长

Abstract: Germinated brown rice is a kind of newly developed healthy food in recent years. This study is focused on the effects of different soaking media on rate of germination and length of shoots of germinated brown rice. It showed that low concentra- tions of H2O2 have positive effects on rate of germination and shoot length of germinated brown rice. The optimal concentration is 0.3%, which significantly increases germination rate and length of shoots (p<0.05). Study on soaking with different solutes (including 55.5 mg/L CaCl2, 3% ethanol, 0.02 mg/L gibberllin, 0.3% H2O2 and demineralized water respectively) showed that at the beginning of germination in comparison with other solutes, 0.3% H2O2 improve germination significantly (p<0.05). However, solutes have no significant differences after germination 48 h.

Key words: brown rice, germination, rate of germination, shoot length