SOYBEAN SEED PROTEIN AND OIL CONTENTS AND FATTY-ACID COMPOSITION ADJUSTMENTS BY DROUGHT AND TEMPERATURE
SOYBEAN SEED PROTEIN AND OIL CONTENTS AND FATTY-ACID COMPOSITION ADJUSTMENTS BY DROUGHT AND TEMPERATURE
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DOI：
10.1007/bf02635891
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发表时间：
1992-03-01
影响因子：
2
通讯作者：
MULLEN, RE
中科院分区：
文献类型：
--
作者：
DORNBOS, DL;MULLEN, RE
大豆生长过程中的环境胁迫[Glyine max(L.)[MERR.]种子填充会改变种子的化学成分，降低产量、活力和活力。干旱和高温对大豆种子蛋白质和脂肪含量的影响尚未见报道。本研究旨在研究干旱和高AT胁迫下大豆籽粒灌浆过程中蛋白质、脂肪含量和脂肪酸组成的变化。试验进行了两年，在整个种子灌浆过程中保持了三个干旱胁迫水平。在实验一中，“侏儒”大豆在20和26摄氏度的白天种植，而在实验II中，“霍奇森78”在27、29、33和35摄氏度的温度下种植。在整个实验中，严重干旱使蛋白质含量增加了4.4个百分点，而脂肪含量下降了2.9个百分点。随着干旱胁迫程度的增加，蛋白质含量呈线性增加，脂肪含量呈线性下降。在种子灌浆过程中，暴露在35摄氏度下的植物种子的蛋白质含量比那些暴露在29摄氏度下的种子高出4.0个百分点，而脂肪含量则比那些暴露在29摄氏度下的种子少2.6个百分点。干旱对油的脂肪酸组成影响不大，但高AT降低了多不饱和组分的比例。
Environmental stress during soybean [Glycine max (L.) Merr.] seed fill can alter the chemical composition of the seed and reduce yield, viability, and vigor. The effect of drought and high air temperature (AT) on soybean seed protein and oil contents have not been reported. The objective of this study was to characterize the protein and oil contents and fatty acid composition of soybean seeds after exposure to drought and high AT during seed fill. Experiments were conducted during two years, in which three drought-stress levels were maintained throughout seed fill. In Experiment I, "Gnome" soybeans were grown at daytime AT of 20 and 26-degrees-C, and in Experiment II "Hodgson 78" were grown at 27, 29, 33, and 35-degrees-C. Across experiments, severe drought increased protein content by 4.4 percentage points, while oil content decreased by 2.9 percentage points. As drought stress increased, measured by accumulating stress degree days, protein content increased linearly and oil content decreased linearly at each AT. Seeds from plants exposed to 35-degrees-C during seed fill contained 4.0 percentage points more protein and 2.6 percentage points less oil than those exposed to 29-degrees-C when averaged across drought stress levels. Drought had little effect on the fatty acid composition of the oil, but high AT reduced the proportion of the polyunsaturated components.