The Relationship between Respiration and the Seed Growth during Ripening Period in Soybean.

大豆成熟期呼吸与种子生长的关系。

• 批准号: 04660013
• 负责人: YAMAGISHI Junko
• 金额: $ 1.41万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1994
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04660013/
• 关键词: Soybean; Ripening; Seed; Respiration; Starch; Sugar; Nitrogen Content; 莢; 光合成速度; 物質蓄積

Respiration rates of pods with seeds in soybean at 24ﾟC were almost the same throughout their ripening period. Q10 values of respiration rate to temperature were also constant at around 1.8 during ripening period. Q10 values of pods and that of seeds were almost the same. When the color of pod began to brown, respiration rate of pods with seeds suddenly decreased, and within one or two days it could not be detectable.The growth rates of seeds for three years from 1992 to 1994 were not different irrespective of the big difference of weather conditions. The storage matters in seed, oil and protein, accumulated almost the same manner with dry matter accumulation. Oil and protein stopped to accumulate after the onset of pod yellowing. Therefore, the stop of the storage matter accumulation and respiration was the result of fully ripening, and not the cause of that.The difference between year to year was big in sugar, starch and methanol soluble nitrogen compounds in seeds. Especially, the sugar content at the onset of pod yellowing showed big difference yearly, almost zero in 1992 and very high in 1993. Starch content was high at the middle of ripening stage and decreased after that, irrespective of sugar content. Therefore, sugar content did not always related to the stop of seed growth, but starch content or breakdown could relate to it. Methanol soluble nitrogen compound content in seeds was very low and that of pods was assumed to be important to the growth of seeds. This content in pods decreased with ripening of seed, but decreasing rate was different yearly. The late decreasing rate was accompanied by late maturity and high dry matter accumulation in seeds.It was concluded that the metabolism of sugars, starch and methanol soluble nitrogen compounds could relate to the factors to determine the time of maturation, fully ripening.

在24 ℃下，大豆带籽荚的呼吸速率在整个成熟期内基本相同。成熟期呼吸速率对温度的Q10值也稳定在1.8左右。荚果的Q10值与种子的Q10值基本一致。当荚果颜色开始变褐时，带籽荚果的呼吸速率突然下降，在1 ~ 2天内无法检测到，1992 ~ 1994年3年的种子生长速率在气候条件差异较大的情况下，差异不大。籽粒、油分和蛋白质等贮藏物质的积累与干物质的积累基本一致。油和蛋白质停止积累后，豆荚开始变黄。因此，贮藏物质积累和呼吸作用的停止是果实完全成熟的结果，而不是果实完全成熟的原因。特别是角果黄化开始时的含糖量年际间差异较大，1992年几乎为零，1993年极高。淀粉含量在成熟中期较高，之后下降，与糖含量无关。因此，糖含量与种子停止生长并不总是相关的，但淀粉含量或降解可能与种子停止生长有关，而甲醇可溶性氮化合物含量很低，豆荚中的甲醇可溶性氮化合物含量对种子的生长起重要作用。荚果中可溶性固形物含量随种子成熟而下降，但下降速度不同。后期下降速率与种子的晚熟和高干物质积累有关，说明糖、淀粉和醇溶氮化合物的代谢与决定种子成熟、完全成熟时间的因素有关。