论文
TANG Yue-yi, WANG Chuan-tang, GAO Hua-yuan, FENG Tong, ZHANG Shu-wei, WANG Xiu-zhen, ZHANG Jian-cheng, YU Shan-lin
Tolerance to low temperaterature during germination for fifty-five accessions of peanut germplasm were evaluated when the seeds were imbibed at 2℃ at 96h followed by 25℃ for 72h. Percentage of the number of seeds with radicals breaking through testa(PSWRBT) and ratio of the length of hypocotyls and radicals to the length of seeds(RHRS) were calculated. Main quality traits including oleic acid, linoleic acid, palmitic acid, oil, protein and sucrose contents were determined by near-infrared spectroscopy. Relationship between low temperature tolerance of peanut seed during imbibition and individual quality attributes was analyzed. The results showed that under low temperature stress condition, 3,3,5 and 43 accessions had the PSERTBT of ≥80%, 70%~80%, 60%~70% and<60%, respectively; 3,5,3 and 43 accessions had the RHRS of >0.5, 0.4~0.5, 0.4~0.3 and<0.3, respectively. A4, a valencia type accession with 95% PSWRBT and 1.50 RHRS were identified as highest tolerant. PSWRBT was significantly positively related to RHRS and positively related to oil content; RHRS was significantly positively related to linoleic acid content and negatively related to oleic acid content; neither of them was significantly positively related to 100-seeds wight.