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为探明不同苦荞品种成熟期内源激素含量的差异及其与苦荞产量和品质的关系,以四川本地4种苦荞品种西荞1号、米荞1号、川荞1号和川荞2号为试验材料,对比2种栽培方法下4种苦荞的内源激素含量、产量和营养品质;测定其在常规栽培方法和新型栽培技术(发明专利申请号201610057193.3,公开号105660133A)下苦荞的单株粒重、千粒重、产量、膳食纤维、蛋白质、黄酮和淀粉的含量,以及其成熟期茎、叶、根中脱落酸(ABA)、玉米素+玉米素核苷、生长素(IAA)、1-氨基环丙烷-1-羧酸(ACC)和多胺(腐胺、亚精胺、精胺)等内源激素的含量,并进行相关性分析。结果显示,4种苦荞的膳食纤维、蛋白质、黄酮及淀粉含量与苦荞叶中的ABA含量呈显著负相关;蛋白质含量与叶、根中的玉米素+玉米素核苷及IAA含量呈显著或极显著正相关;黄酮含量与叶中的IAA、ACC和多胺的含量呈显著或极显著正相关。表明苦荞的产量和品质与其不同部位间的内源激素含量有密切关系,并且可以通过新型栽培技术调节其内源激素含量,以达到改善苦荞品质和产量的目的。
In order to find out the difference of endogenous hormones contents and their relationship with the yield and quality of buckwheat in the maturity stages of different varieties of buckwheat, four buckwheat cultivars, Xiqiao 1, Miqiao 1, Chuanqiao 1 and Sichuan Buckwheat No. 2 was used as the experimental material to compare the endogenous hormone content, yield and nutritional quality of four kinds of tartary buckwheat under the two cultivation methods. The results were compared with the conventional cultivation methods and new cultivation techniques (Invention Patent Application No. 201610057193.3, Publication No. 105660133A) Tartary buckwheat grain weight, grain weight, yield, dietary fiber, protein, flavonoids and starch content, and abscisic acid (ABA), zeatin + zeatin riboside, auxin IAA), 1-aminocyclopropane-1-carboxylic acid (ACC) and polyamines (putrescine, spermidine, spermine) were determined and their correlations were analyzed. The results showed that dietary fiber, protein, flavonoids and starch contents of four kinds of tartary buckwheat were negatively correlated with ABA content in buckwheat leaves. The contents of zeatin, zeatin riboside and IAA in leaves and roots were significantly Or very significant positive correlation; flavone content and leaf IAA, ACC and polyamine content was significant or very significant positive correlation. The results showed that the yield and quality of tartary buckwheat are closely related to the content of endogenous hormones in different parts of tartary buckwheat, and the endogenous hormone content can be regulated by new cultivation techniques so as to improve the quality and yield of tartary buckwheat.