【摘要】 本文详细研究了花生粵油551—116品种的荚果发育过程中荚壳和种仁的形态、大小、鲜重、干重,以及可溶性糖、淀粉、脂肪、蛋白质等有机成分含量的变化情况。结果表明,在花生荚果发育的初期(开花后约23～40天,果针入土后10～27天),以荚壳膨大为主,并达到其最后的大小。开花后30～65天,转入以种仁发育为主。种仁迅速增大,其干重急剧增加,水分逐渐减少;脂肪和蛋白质均大量积累;可溶性糖和淀粉含量则较少,其含量在种仁发育初期略有增加,以后趋于恒定。在这时期内,荚壳迅速失水收缩,鲜重减少;荚壳的干重及糖、淀粉、蛋白质等有机成分在开始时略有增加,以后干重趋于恒定,上述有机物含量则逐渐减少。开花后约65天是荚果发育的一个明显转折点,以后种仁基本停止增大,其鲜重由于失水而略为减少,而干重则继续略有增加,直至最后一期收获(开花后100天)。此时期内种仁的脂肪和蛋白质均继续有少量增加,糖和淀粉含量较少,无大变化。荚壳继续失水变干硬,糖、淀粉和蛋白质含量均略为减少。开花后86天左右荚果完全成熟,开花后93～100天,荚果由于过熟出现裂荚,部分种子发芽。 根据上述试验结果,我们将花生荚果发育分为①荚果膨大期(开花后约23～40天),②种仁充实期(开花后30～65天),③成熟期(开花后65～85天),并讨论了各个时?更多还原

【Abstract】 A detailed study was made on the morphological and compositional changes, including changes in size, fresh weight, dry weight, and contents of soluble sugars, starch, fat and protein of the shell and seeds of developing peanut (var. Yue-you 551-116) fruits. Results showed that three stages of development may be distinguished.(1)The stage of development and enlargement of the shell-This occurred right after the penetration of the peg into the soil to about 40 days after anthesis (about 27 days after penetration). In this period the shell enlarged and increased both in weight and in size rapidly, especially during the last week of this period when its fresh weight increased from 0.52g/shell to 2.37g/shell and, at the end of this period, attained its maximal size. The seeds within the shell developed only insignificantly and were very small in size.(2)The stage of seed development and filling-The next month after the shell attained its full size is a period of seed development and filling, during which the seeds increased in size, fresh and dry weights rapidly, attaining their maximal size and fresh weight up to about 65 days after anthesis. In this period the seeds withdrew most of their organic constituents from other parts of the plant and storeh them mainly in the form of fat and protein in the cotyledons. The seeds also contained a small amount of soluble sugars and starch which increased at the beginning of this period and remained unchanged (in g/fruit) afterward. Water content decreased both in seeds and shell; the latter became dried, thin, and hardened, and changed in color from yellowish to pale yellow. (3) The stage of maturation-About 65 days after anthesis a critical change in the development of peanut fruit occurred which marked its change from enlargement into maturation. In this stage the gain in dry weight and the rate of accumulation of fat and protein in the seeds slowed down with further loss of water content. But the whole fruit or its seeds continued to increase in dry weight at a rate much slower than those in the preceding periods. Slow accumulation of fat and protein in the seeds also continued to proceed up to about 100 days after anthesis when the fruit became overripe and the shell cracked due to reabsorption of water. It is recommended that harvest should be made before the fruit is overripe.A discussion was made as to the improvement of cultural techniques to meet the requirements of the developing fruit in order to obtain high yield.更多还原