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在大田条件下研究了两种品质类型花生(Arachis hypogaea)品质形成的动态差异及其子叶细胞超微结构的差异。结果表明,高蛋白品种’XB023’的蛋白质含量在籽仁发育前期较高油品种’鲁花9号’低,后期显著高于’鲁花9号’,且成熟期籽仁8种必需氨基酸组分含量均高于’鲁花9号’,其中谷氨酸、赖氨酸和亮氨酸含量差异极显著;’XB023’脂肪含量在籽仁发育期一直低于’鲁花9号’。’XB023’各时期的籽仁可溶性糖含量和油酸/亚油酸(O/L)值均显著低于’鲁花9号’。两品种在果针入土10天时子叶细胞即形成淀粉粒、脂体和蛋白体,随后脂体、蛋白体的数量不断增加,淀粉粒先增大后逐渐缩小解体。’XB023’的脂体达到最大的时间早于’鲁花9号’,而’鲁花9号’的脂体快速积累的时间比’XB023’长。两品种蛋白体大小都在果针入土40天时达到最大值,’XB023’的蛋白体在籽仁发育后期数量增加较快。高蛋白品种较高的蛋白质含量由其子叶细胞中较大蛋白体的大小和较多的蛋白体数量决定,而高油品种较高的脂肪含量是由其较多的脂体数量决定。
Under field conditions, the dynamic differences of the quality of two kinds of quality peanut (Arachis hypogaea) and the ultrastructure of cotyledon cells were studied. The results showed that the protein content of the high protein variety ’XB023’ was lower in the early seed stage than in the ’Luhua 9’, the later was significantly higher than that in the ’Luhua 9’, and the eight essential amino acids The contents of glutamate, lysine and leucine were significantly different among the four varieties. The content of fat of ’XB023’ was always lower than that of ’Luhua 9’ during the development of seed kernel. The soluble sugar content and oleic acid / linoleic acid (O / L) values of ’XB023’ were significantly lower than those of ’Luhua 9’ in each period. The cotyledons cells formed starch granules, liposomes and protein bodies in the two varieties when the needles were peeled in for 10 days. Then the number of liposomes and protein bodies increased continuously. The starch granules first increased and then gradually became disintegrated. The lipid of ’XB023’ reached its maximum earlier than that of ’Luhua 9’, while the lipid of ’Luhua 9’ accumulated rapidly longer than ’XB023’. The protein body size of the two cultivars reached the maximum value at 40 days after the needle was intruded, and the number of XB023 ’protein bodies increased rapidly in the late stage of seed kernel development. The higher protein content of high protein varieties is determined by the size of larger protein bodies in their cotyledon cells and the greater number of protein bodies, whereas the higher fat content of high oil varieties is determined by their greater number of lipids.