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

在24ﾟC下，大豆带籽豆荚的呼吸速率在整个成熟期几乎相同。成熟期呼吸速率与温度的Q10值也保持在1.8左右。豆荚Q10值与种子Q10值基本一致。当豆荚颜色开始变棕色时，有种子的豆荚的呼吸速率突然下降，一两天内就检测不到了。1992年至1994年的3年间，无论天气条件差异大，种子的生长速度都没有差异。种子、脂肪和蛋白质中的贮藏物质积累方式与干物质积累方式基本一致。豆荚开始变黄后，油脂和蛋白质停止积累。因此，贮藏物质积累和呼吸的停止是完全成熟的结果，而不是完全成熟的结果。种子中糖、淀粉和甲醇可溶氮化合物的年际差异较大。尤其是角果黄化初期的含糖量年际间差异较大，1992年几乎为零，1993年极高。淀粉含量在成熟期中期较高，此后下降，与含糖量无关。因此，糖含量并不总是与种子停止生长有关，但淀粉含量或分解可能与此有关。种子中的甲醇可溶氮化合物含量很低，豆荚对种子的生长具有重要作用。角果中的这一含量随着种子的成熟而降低，但下降的速度各不相同。后期下降的速率伴随着籽粒的晚熟和高干物质积累，糖、淀粉和甲醇可溶氮化合物的代谢可能与决定成熟、充分成熟时间的因素有关。

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.