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以实葶葱种子为试材,研究了实葶葱种子成熟过程中物质含量变化和萌发能力。结果表明:种子含水量均随发育天数的增加呈下降趋势,下降到8.28%。而种子的千粒重先增加后降低,种子成熟期的千粒重最高,达0.4406 g。可溶性糖含量逐渐降低至4.44%,而淀粉含量逐渐增加至55.18%,粗脂肪含量增加至32.62%,游离氨基酸含量逐渐下降到0.78 mg/g,蛋白质含量增加到13.43 mg/g,开花后的第68天种子成熟,是种子的适宜采收期。
The seeds of Allium mongolicum were used as materials to study the changes of material content and germination ability during the ripening of Allium mongolicum seeds. The results showed that the seed water content decreased with the increase of developmental days, down to 8.28%. However, the seed weight of seeds increased first and then decreased, the seed weight of seeds reached the highest at 0.4406 g. Soluble sugar content gradually decreased to 4.44%, while starch content increased to 55.18%, crude fat content increased to 32.62%, free amino acid content decreased to 0.78 mg / g, protein content increased to 13.43 mg / g, 68 days mature seeds, the seed is the appropriate harvest period.