花生种子吸胀期间耐低温性及其与品质性状的相关研究

LOW TEMPERATURE TOLERANCE DURING SEED IMBIBITION AND ITS RELATIONSHIP TO MAIN QUALITY TRAITS IN PEANUT

利用55份花生种子进行低温吸胀萌发试验,统计露白率及芽长/种长,筛选耐低温种质,并通过近红外光谱技术测定油酸、亚油酸、棕榈酸、脂肪、蛋白质及蔗糖含量,分析花生种子吸胀期间耐低温性与各项品质性状之间的相关性。结果表明:参试花生种质在2℃96h低温胁迫条件下,露白率≥80%的种质有3份、80%>露白率≥70%的种质有3份、70%>露白率≥60%的种质有5份、露白率<60%的种质有43份(占总数78.18%);芽长/种长>0.5的种质有3份、0.5>芽长/种长>0.4的种质有5份、0.4>芽长/种长>0.3的种质有3份、芽长/种长<0.3的种质有43份。其中,多粒型种质A4的耐低温性最强,露白率为95%、芽长/种长为1.50。种子的露白率与芽长/种长呈极显著正相关、与脂肪含量呈显著正相关,芽长/种长与亚油酸含量呈显著正相关、与油酸含量呈显著负相关,但这两项指标与百仁重相关性均不显著。

Tolerance to low temperaterature during germination for fifty-five accessions of peanut germplasm were evaluated when the seeds were imbibed at 2℃ at 96h followed by 25℃ for 72h.Percentage of the number of seeds with radicals breaking through testa（PSWRBT） and ratio of the length of hypocotyls and radicals to the length of seeds（RHRS） were calculated.Main quality traits including oleic acid,linoleic acid,palmitic acid,oil,protein and sucrose contents were determined by near-infrared spectroscopy.Relationship between low temperature tolerance of peanut seed during imbibition and individual quality attributes was analyzed.The results showed that under low temperature stress condition,3,3,5 and 43 accessions had the PSERTBT of ≥ 80%,70% ～ 80%,60% ～ 70% and 60%, respectively;3,5,3 and 43 accessions had the RHRS of 0.5,0.4 ～ 0.5,0.4 ～ 0.3 and 0.3,respectively.A4,a valencia type accession with 95% PSWRBT and 1.50 RHRS were identified as highest tolerant.PSWRBT was significantly positively related to RHRS and positively related to oil content;RHRS was significantly positively related to linoleic acid content and negatively related to oleic acid content;neither of them was significantly positively related to 100-seeds wight.