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中国油料作物学报 ›› 2021, Vol. 43 ›› Issue (5): 795-.doi: 10.19802/j.issn.1007-9084.2020140

• 遗传育种 • 上一篇    下一篇

不同粒型花生品种品质形成规律

谢畅(1995- ),女,硕士研究生,从事花生高产栽培生理研究,E-mail: 961912452@qq.com   

  1. 沈阳农业大学农学院,辽宁 沈阳,110866
  • 出版日期:2021-11-01 发布日期:2021-11-01
  • 通讯作者: 王晓光(1970- ),女,博士,教授,从事花生高产栽培生理研究,E-mail: wxg@syau.edu.cn
  • 基金资助:
    国家重点研发计划项目(2020YFD1000905);国家自然科学基金项目(31901505);辽宁省中央引导地方科技发展专项项目(2018010035-201);辽宁省教育厅自然科学类地方服务项目(LSNFW201907)

Quality formation characteristic of peanut varieties with different grain types

College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China   

  1. College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2021-11-01 Published:2021-11-01

摘要: 为明确不同粒型花生品种品质形成规律,在大田试验条件下,以大粒型品种花育22、中粒型品种铁引花2号和小粒型品种农花16为试材,采用完全随机设计,研究了不同粒型花生品种荚果成熟过程中水分含量、粗蛋白含量、粗脂肪含量、可溶性糖含量以及淀粉含量的动态变化规律。试验结果表明:花生荚果成熟过程中含水量逐渐下降,大粒型品种籽仁含水量大于中粒型和小粒型,差异显著(P<0.05);籽仁粗蛋白和粗脂肪含量逐渐积累,中粒型品种粗蛋白含量始终高于小粒型品种和大粒型品种,而粗脂肪含量是小粒型品种高于其它两品种,差异均达显著水平(P<0.05);结荚期花生荚果可溶性糖含量及淀粉含量均呈下降趋势,小粒型品种淀粉含量高于中粒型和大粒型,差异显著(P<0.05)。对不同粒型花生品种品质的相关性分析表明,在荚果的发育过程中,籽仁粗脂肪含量与粗蛋白含量之间呈负相关关系,可溶性糖与淀粉含量之间呈显著的正相关,粗蛋白和粗脂肪含量与可溶性糖和淀粉含量呈极显著的负相关。本研究结果可结果可为选育优质专用花生品种提供理论依据。

关键词: 花生, 粗蛋白, 粗脂肪, 可溶性糖, 淀粉, 品质, 品质形成规律

Abstract: To clarify the quality formation rules of peanut varieties with different grain types, a large-grain cultivar ‘Huayu22’, a medium-grain cultivar ‘Tieyinhua 2’ and a small-grain cultivar ‘Nonghua 16’ were used as materals, a field experiment accompanied by completely random design was conducted to compare the dynamic changes of water content, crude protein content, crude fat content, soluble sugar content and starch content in different varieties.The test results showed that: the water content of peanut pods decreased gradually during the ripening process, and the kernel’ water content of large-grain peanut was higher than that of medium-grain type and small-grain type (P < 0.05); the crude protein content of the shell was gradually transferred to the kernel, and the crude protein and crude fat content of the kernel were accumulated little by little. The protein content of medium-grain type was always higher than that of small grain type, and large grain type, with a significant difference (P < 0.05). The crude fat content of small-grain cultivar ‘Nonghua 16’ was higher than that of the other two varieties, with a significant difference (P < 0.05) , while the content of soluble sugar and starch in peanut pods decreased at pod setting stage. Moreover, the content of starch in small-grain cultivar ‘Nonghua 16’ was higher than that in medium and large size peanut pods (P < 0.05). Those results showed that there was a negative correlation between crude fat content and crude protein content, a significant positive correlation between soluble sugar and starch content, and an extremely significant negative correlation between crude and crude fat content and soluble sugar and starch content. The results of this study can provide a theoretical basis for breeding high-quality peanut varieties for special purpose.

Key words: peanut, crude protein, crude fat, soluble sugar, starch, characteristic, quality formation characteristic

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