胡麻籽粒发育过程中重要性状的动态变化

doi:10.13304/j.nykjdb.2023.0821

摘要/Abstract

摘要：

为确定胡麻籽粒性状的积累动态和最佳收获期，优化胡麻品质育种和优质栽培技术，以1158-S、BISOW、陇亚10号、CHLH-99、38078为材料，研究胡麻种子发育过程中籽粒重要性状积累动态和变化规律。于开花后5 d开始取样，每隔5 d取1次直至成熟。取样后立即剥取种子，用于测定籽粒鲜重、千粒重、含油率、5种主要脂肪酸和木酚素含量。结果表明：随着籽粒的逐渐成熟，各种质的含水量、棕榈酸和亚油酸含量逐渐下降，依次于花后40、30和25 d达到稳定；籽粒干重、含油率、α-亚麻酸和木酚素含量不断增加，依次于花后40、35、35和40 d达到稳定。硬脂酸含量呈先下降后上升至稳定趋势，油酸含量呈先上升后下降再迅速上升至稳定趋势，说明胡麻籽粒棕榈酸和亚油酸的积累发生在始粒期，硬脂酸和油酸的积累主要在籽粒发育的中后期，而籽粒干重、含油率、α-亚麻酸和木酚素含量的积累发生在整个籽粒的发育期。各指标积累量正向影响最大的是籽粒干重和油酸含量之间，负向影响最大的是含油率和棕榈酸含量之间。要增大胡麻的含油率、ɑ-亚麻酸和木酚素含量就要尽量延长植物体内油脂、ɑ-亚麻酸和木酚素的合成时间或者增大它们前期的增长速率。花后40 d可作为胡麻重要品质积累最佳的收获时期。

关键词: 胡麻, 籽粒发育, 重要性状, 动态变化

Abstract:

In order to determine the accumulation dynamics of flax seed quality and the best harvest time， optimize the quality breeding and high quality cultivation technology of flax， 5 germplasms including 1158-S， BISOW， Longya 10， CHLH-99 and 38078， were used to analyze the dynamic change of water content，1 000-seed weight， oil content， 5 major fatty acids and the lignan content. The samples were taken at 5 d after flowering and sampled every 5 d until maturity. After sampling， the seeds were immediately peeled the capsule to determine fresh weight， dry weight， oil content， 5 kinds of main fatty acids content and lignan content. The results showed that the water content， palmitic acid and linoleic acid of different varieties decreased gradually， and reached stability at 40 （water content）， 30 （palmitic acid） and 25 d （linoleic acid） after flowering； while the 1 000-seed weight， oil content， α-linolenic acid content and lignan content increased gradually with the ripening of seeds， and reached stabilization at 40， 35， 35 and 40 d after flowering in sequence. The content of stearic acid decreased first and then increased to stable； oleic acid rose first， then decreased and then increased rapidly to stable.These showed that the palmitic acid and linoleic acid accumulated at the beginning of seed stage， stearic acid and oleic acid accumulated was mainly in the middle and late stages of seed development，whereas the accumulation of seed weight， oil content， α-linolenic acid and lignan content occurred during the whole seed development period. The most positive effect of the accumulation of each index was between dry weight and oleic acid content， and the most negative effect was between oil content and palmitic acid content. In order to increase the content of oil， α-linolenic acid and lignan in flaxseed， it is necessary to prolong the synthesis time of oil， ɑ-linolenic acid and lignan in the plant body as much as possible or increase their growth rate in the early stage. 40 d after flowering can be regarded as the best harvest period of the flax important quality accumulation.

Key words: flax, seed development, important traits, dynamic change

中图分类号:

S565

赵利, 侯静静, 王斌, 袁明璐, 刘杰. 胡麻籽粒发育过程中重要性状的动态变化[J]. 中国农业科技导报, 2024, 26(9): 25-33.

Li ZHAO, Jingjing HOU, Bin WANG, Minglu YUAN, Jie LIU. Dynamic Change of Important Traits During the Development of Flax Seed[J]. Journal of Agricultural Science and Technology, 2024, 26(9): 25-33.

图/表 10

图1 籽粒含水量随开花时间的变化

Fig. 1 Change of water content with flowering time

图2 千粒重随开花时间的变化

Fig. 2 Change of 1 000-seed weight with flowering time

图3 含油率随开花时间的变化

Fig. 3 Change of oil content with flowering time

图4 棕榈酸含量随开花时间的变化

Fig. 4 Change of palmitic acid content with flowering time

图5 硬脂酸含量随开花时间的变化

Fig. 5 Change of stearic acid content with flowering time

图6 油酸含量随开花时间的变化

Fig.6 Change of oleic acid content with flowering time

图7 亚油酸含量随开花后时间的变化

Fig. 7 Change of linoleic acid content with flowering time

图8 亚麻酸含量随开花时间的变化

Fig. 8 Change of linolenic acid content with flowering time

图9 木酚素含量随开花时间的变化

Fig. 9 Change of lignan content with flowering time

表1 胡麻籽粒油脂积累过程中各指标的相关关系

Table 1 Correlation of indexs in seed accumulation of flaxseed

指标 Index	含水量 Water content	籽粒干重 Seed weight	含油率 Oil content	棕榈酸 Palmitic acid	硬脂酸 Stearic acid	油酸 Oleic acid	亚油酸 Linoleic acid	亚麻酸Linolenic acid
含水量 Water content	1
籽粒干重 Seed weight	-0.864**	1
含油率 Oil conten	-0.670*	0.918**	1
棕榈酸 Palmitic acid	0.720*	-0.946**	-0.992**	1
硬脂酸 Stearic acid	-0.178	0.215	0.390	-0.338	1
油酸 Oleic acid	-0.855**	0.967**	0.828**	-0.863**	-0.007	1
亚油酸 Linoleic acid	0.598	-0.877**	-0.950**	0.961**	-0.139	-0.826**	1
亚麻酸 Linolenic acid	-0.096	0.423	0.715*	-0.690*	0.422	0.260	-0.747*	1

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