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以实葶葱种子为试材,研究了0、30、60、90d不同贮藏时间与室温贮藏、低温贮藏和硅胶贮藏3种贮藏方式对实葶葱种子内含水量、可溶性糖含量、淀粉含量、粗脂肪含量、可溶性蛋白质含量和游离氨基酸含量等贮藏物质的影响。结果表明:不同贮藏方式对实葶葱种子各贮藏物质含量的影响均达到显著水平,表现为可溶性糖含量、可溶性蛋白质含量和游离氨基酸含量增加;粗脂肪含量与淀粉含量降低,说明贮藏物质在贮藏处理过程中不断地分解代谢,为种子的萌发做物质和能量准备。表明3种贮藏方式中室温贮藏的效果较好,有利于实葶葱种子内贮藏物质的积累。
The experiment was carried out to study the effects of storage time of 0, 30, 60 and 90 days storage at room temperature, storage at low temperature and storage of silica gel on the water content, soluble sugar content, starch content, Crude fat content, soluble protein content and free amino acid content of storage substances. The results showed that different storage methods had significant effects on the contents of all storage materials of Allium mongolicum seeds, which showed soluble sugar content, soluble protein content and free amino acid content increased; crude fat content and starch content decreased, indicating that the storage material in storage In the process of continuous decomposition of metabolism, seed germination for the material and energy preparation. It shows that the three kinds of storage methods have better storage effect at room temperature, which is beneficial to the accumulation of storage materials in the seeds of Allium mongolicum.