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