After 72 h germination, the fluorescence intensity in the germinated seeds was higher under alkaline conditions compared to water in 6 out of the 10 pea varieties. In contrast, 4 varieties showed a decreased fluorescence intensity in alkaline environments (Fig. ). By analyzing the correlation between fluorescence intensity and ROS level in peas, it can be inferred that six varieties experienced reduced ROS levels in alkaline conditions. Among these, Sweet crispy 2# exhibited the highest fluorescence in water, while Taiwan lathyrus japonicus showed the highest fluorescence in an alkaline medium. By the 10 th day of civilization, Sweet crispy 2 demonstrated the highest vigour index in water, along with the Pea sprouts with no whiskers. In contrast, Taiwan lathyrus japonicus presented the lowest vigour index in alkaline conditions, aligning with the changed fluorescence signal (Fig. ).