摘要
在大田栽培条件下，对芝麻郑芝98N09不同部位蒴果灌浆特性及对品质的影响进行了研究。结果表明，上部蒴果干物质率（22．69％）明显低于下部蒴果（50．43％）和中部蒴果（43．51％）的干物质率，随着蒴果部位的上升，蒴果形态建成高速发展时期延长（下部蒴果：6d，中部蒴果：9d，上部蒴果：12d）。不同部位蒴果蛋白质含量均在灌浆3d含量最高，到灌浆12—15d含量达最低值，以后随灌浆时间延长含量又逐渐增加。芝麻下部蒴果和中部蒴果粗脂肪含量在灌浆12d值最低，下部蒴果在灌浆33d粗脂肪含量最高，而中部蒴果和上部蒴果在芝麻成熟时粗脂肪含量最高。芝麻成熟时油酸和亚油酸含量总和占脂肪酸组分最高的为上部蒴果，依次为中部蒴果和下部蒴果。
Filling characteristics and quality of the capsules grain at different part were analyzed of Zhengzhi 98N09 under the field cultivation conditions. The results indicated that the rate of dry matter of the upper capsule （22.69%） was significantly lower than the lower capsule （50.43%） and the middle capsule （43.51% ）. With the rise of capsule parts, capsules morphogenesis needed more time （6d for the lower capsule; 9d for the middle capsule; 12d for the upper capsule）. The content of crude protein was the highest concentrations after grain filling for 3d and the lowest concentrations after grain filling for 12 - 15d at different positions and gradually increased with the filling time again. The content of crude fat reached the lowest after grain filling for 12d in the lower capsules and the middle capsules, and achieved the highest level after grain filling for 33d at the lower capsules, whereas it reached the highest concentrations in the middle capsules and the upper capsules at the mature stage. The total contents of oleic acids and linoleic acids followed the order： the upper capsule 〉 the middle capsules. 〉 the lower capsules.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第10期1525-1533,共9页
Journal of Nuclear Agricultural Sciences
基金
现代农业产业技术体系建设项目专项(CARS-15)
河南省省院科技合作项目(112106000023)
关键词
芝麻
蒴果
灌浆特性
品质
Sesame
Capsule
Filling character
Quality
