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本文报道了甘蓝型黄籽油菜的角果和种子发育的研究,结果表明黄籽品系与黑籽品种在形态和主要品质性状的动态变化方面具有相似规律。黄籽品系与黑籽品种不同之处,不仅含油量显著提高,而且脂肪酸的组成也有明显差别,其芥酸含量显著低于黑籽,而油酸和亚油酸则高于黑籽,因而营养价值更高。硫代葡萄糖苷在种子发育过程中的动态变化呈 N 式曲线。
In this paper, the studies on the fruit and seed development of yellow-seeded rapeseed (Brassica napus L.) were studied. The results showed that the yellow and black-seeded ramshad similar laws in the dynamic changes of their morphological and major quality traits. The differences between the yellow-seeded lines and the black-seed cultivars not only significantly increased the oil content, but also significantly differed the composition of the fatty acids. The content of erucic acid was significantly lower than that of black seeds, while that of oleic acid and linoleic acid was higher than that of black seeds. Higher value. The dynamic changes of glucosinolates during seed development showed a N-type curve.