CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2020, Vol. 42 ›› Issue (6): 1051-.doi: 10.19802/j.issn.1007-9084.2019289

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Variation of nutritional components in different developmental stages and different parts of seeds in peanut


  1. Oil Crops Research Institute of China Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Im⁃
    provement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062,China
  • Online:2020-12-28 Published:2020-11-18

Abstract: In this study, the different oleic acid peanut varieties were used to analyze the accumulation of oil
content, fatty acids ,and sucrose content during the seed development of peanut, the differences between apical and
basal seeds, and different parts of seeds. The results showed that during the development of seeds, the oil content in⁃
creased, the accumulation rate of oil content in high oil varieties was higher than that of low oil varieties, and the su⁃
crose content decreased. The unsaturated fatty acids gradually increased, saturated fatty acids and very long-chain
fatty acids gradually decreased, the linolenic acid gradually decreased to untraceable level, the decrease rate of pal⁃
mitic acid, linoleic acid,linolenic acid and the increase rate of oleic acid in high oleic acid materials were higher
than those in normal oleic acid materials. There was no significant difference in the fatty acids of the various materi⁃
als between the apical and basal seeds, while the oil content of the basal seeds was higher than that of the apical
seeds; The palmitic acid, linoleic acid, arachidonic acid, behenic acid and tetracosanoic acid content in embryos
were significantly higher than those in cotyledons. The oil content, stearic acid andoleic acid content in embryos
were lower than those in cotyledons. Linolenic acid were about 0.5% in embryo, but not detected in cotyledons. The
results could guide the quality selection for the purpose of industrial oil and edible peanut variety.

Key words: peanut, seed develpoment, fatty acid, oil content, sucrose

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