菜用大豆荚果发育过程中主要营养组分的变化  

CHANGES OF PRINCIPAL NUTRIENT CONTENTS IN THE POD OF VEGETABLE SOYBEAN DURING DEVELOPMENT

作　　者：张圣平[1] 刘世琦[1] 谷卫刚[1] 杨凤娟[1] 张云起[1] 

机构地区：[1]山东农业大学园艺学院,山东泰安271018

出　　处：《山东农业大学学报（自然科学版）》2005年第1期97-100,共4页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：本研究得到山东省科技厅资助

摘　　要：本试验对菜用大豆荚果发育过程中,可溶睦糖、淀粉、可溶性蛋白质(Pr)及脂肪的变化规律作了初步探究。结果表明,随着荚果的不断发育,可溶性糖、可溶性Pr、脂肪及淀粉含量逐渐增加,均在花后40d达最大值。其中,可溶性糖在花后20-30d增加缓慢,至30-40d急剧增加;可溶性Pr及脂肪花后10-20d增幅较小,20d后增幅变大;淀粉积累以30d前较快,30-40d渐缓。这充分表明,在荚果发育初期光合产物以可溶性糖和淀粉形式积累,至中后期则大多转化为可溶性Pr和脂肪。且荚果发育后期,有部分淀粉转化为可溶性糖致使淀粉积累速率变缓。The experiment studied on the changes of soluble sugar, starch, soluble protein and fat in vegetable soybean (Glycine max Merr.)pod during development. The result showed that the contents of soluble sugar, Pr, fat and starch increased and became the highest after 40 days as the development of soybean pod. The content of soluble sugar increased slowly in 20～30days after flowering and quickly during 30～40 days after flowering. The contents of soluble Pr and fat increased little in 10～20 days after flowering and increased faster after 20 days. The content of starch increased fast before 30 days and increased little in 30～40 days. So the main components in pod were soluble sugar and starch during the primary stage of development, then the contents of protein and fat increased in the middle and late stage of development. Some starch transformed into soluble sugar which resulted in a decreased rate of starch synthesis in the late stage of pod development.

关 键 词：发育过程 菜用大豆 营养组分 可溶性糖 可溶性蛋白质 变化规律 淀粉含量 淀粉积累 光合产物 发育初期 荚果发育 积累速率 淀粉转化 脂肪 Pr 最大值 花后 中后期 增幅 

分 类 号：S562[农业科学—作物学] S643.7