啤酒大麦种子在成熟过程中品质形成的研究

以4个啤酒大麦品种，研究啤酒大麦种子在种子发育过程中啤酒大麦品质的形成，结果表明：啤酒大麦种子的千粒重随种子的成熟呈直线上升的趋势，而蛋白质的含量在种子成熟过程中变化较小，呈波状变化；抽穗后36d内随种子的发育成熟，发芽率呈上升的趋势，抽穗后36d是大麦种子最佳收获时间，此时收获的大麦种子具较高的发芽势与发芽率相对应的，此时收获的大麦种子活力、POD和α－淀粉酶活性也最高。     

大麦种子和啤酒大麦的贮藏特点及安全贮藏技术

大麦，不仅是我国的重要饲料来源，而且是啤酒工业的重要原料。作种用种子和啤酒大麦除了要求有较高的内在品质，还需保持较高的发芽率。所以，掌握大麦种子和啤麦贮藏期间的特点与科学的贮藏技术，是安全贮藏、提高种子和啤麦使用价值的关键所在。1大麦种子、啤麦的贮藏特点大麦种子和啤麦（啤麦的贮藏要求与种子相似，为叙述方便，以下简称种子）收获后在后熟期内一般不能立即发芽，即使有些麦粒能发芽，发芽率也不高，常在80％以下。种子在这一阶段，由于该阶段旺盛的时吸作用和低分子缩合作用过程（氨基酸合成蛋白质，脂肪酸合成脂肪，…     

芝麻蒴果及种子的生长发育特性

通过对芝麻品种中芝11蒴果及种子的生长发育过程中蒴果长度、体积及鲜干重和种子鲜干重、活力及种子中粗蛋白、粗脂肪和脂肪酸含量的测定，获得结果如下：（1）蒴果长度和体积在24～27d达到最大值，随后进入失水收缩阶段，30d左右基本定型。（2）籽粒干重在授粉后36d达到最大值，此时种子发芽率、发芽势和活力指数均为最高，即此时种子已经达到生理成熟。（3）侧位蒴果与中位蒴果的发育基本同步，但各项指标均弱于中位蒴果。（4）种子中粗蛋白质在种子发育15d以前便已达到一定水平，随后缓慢增加，粗脂肪在种子发育的18d之前增长迅速，18d以后积累较缓慢，第33d到达最大值，不同脂肪酸含量变化不同。     

盐辐矮早三种子生活力与发芽率相关性研究

我县主要农作物种子的检验工作中,以大麦种子的发芽率测定较复杂。主要原因是:大麦种子的休眠期较小麦、水稻、棉花等种子要长得多,在当年种子、收获后相当一段时间内,难于直接进行种子的实际发芽率测定,即使用有关的物理、化学处理,也难于有效地打破种子的休眠状态,获得种子的实际发芽率;其次,在夏季高温条件下,     

啤酒大麦种子的休眠及破除休眠的研究

试验主要以啤酒大麦为材料研究不同类型大麦种子休眠的差异及 7种处理破除大麦种子休眠的方法 ,结果表明 :在种子发育过程中 ,低成熟度种子的休眠能力大于未成熟种子 ,且低成熟度种子经短时间的贮藏休眠能力减弱 ;不同类型的大麦种子 ,裸大麦种子休眠短 ,在收获后 1～ 2周即通过休眠 ,大粒种子的休眠能力高于中小粒种子 ;破除大麦种子休眠的方法以H2 O2 间隙浸处和赤霉素浸种处理效果最佳     

啤酒大麦种子的休眠及破除休眠的研究

试验主要以啤酒大麦为材料研究不同类型大麦种子休眠的差异及7种处理破除大麦种子休眠的方法，结果表明：在种子发育过程中，低成熟度种子的休眠能力大于未成熟种子，且低成熟度种子经短时间的贮藏休眠能力减弱；不同类型的大麦种子，裸大麦种子休眠短，在收获后1－2周即通过休眠，大粒种子的休眠能力高于中小粒子种子；破除大麦种子休眠的方法以H2O2间隙浸处和赤霉素浸种处理效果最佳。     

ABT生根粉对大麦种子发芽和幼苗生长发育特性的影响

试验主要研究不同浓度ABT生根粉处理对大麦种子发芽和幼苗生长发育特性的影响。试验主要分发芽试验和盆栽试验 ,结果表明 :ABT生根粉对提高大麦种子发芽势和发芽率效果不明显 ,但能明显促进根系的发育和地上部的生长 ,表现为根的数目、根的干重、根系的平均长度、根冠比、地上部干重均优于对照 ,且用ABT生根粉处理后还能使大麦提早抽穗成熟 ,其中 ,10× 10 6处理的使大麦抽穗提早 10d ;不同浓度ABT生根粉对大麦的影响以 10× 10 6处理效果最佳 ,表现为幼苗长度、叶片干重、茎干重、地上部干重、叶面积分别比对照增加 7 2 %、35 9%、75 9%、4 7 5%和11 3% ;另外 ,经ABT生根粉处理后还使大麦种子的根系活力、过氧化物酶的活性明显增强 ,而与大麦种子发芽密切相关的α 淀粉酶活性随生根粉处理而下降     

人工老化对大麦种子萌发过程中发芽特性及部分酶活性的影响

为了探究大麦种子的劣变机制,采用40℃与80%相对湿度的人工老化条件,对4个大麦品种进行老化处理,待种子风干后,测定其发芽特性、活性指标和5种抗氧化酶活性的变化。结果发现,大麦发芽特性指标在老化过程中呈反S型下降趋势;大麦种子浸出液相对电导率变化趋势不稳定,与发芽特性指标相关性不显著,四氮唑还原强度先上升后下降,过氧化氢酶活性先上升后下降,过氧化物酶、超氧化物歧化酶、谷胱甘肽还原酶、脱氢抗坏血酸还原酶活性总体呈下降趋势。种子发芽速率相关指标适合对大麦贮藏性的评价;种子浸出液相对电导率不能准确、灵敏地反映大麦种子的活性状况;四氮唑还原强度可作为部分大麦品种的活性评定指标;过氧化氢酶、过氧化物酶、谷胱甘肽还原酶活性与大麦种子老化过程密切相关。     

收获期对春植花生种子繁殖的影响

研究结果表明,春植花生种子中蛋白质、脂肪和亚油酸含量与产量一样均随着荚果发育而呈增加趋势;油酸含量却呈下降趋势。播后90d以前收获的种子,出苗率低,植株长势弱,产量低,繁殖系数小。播后95d种子的出苗率及繁殖系数等与充分成熟的种子差异不明显,为最早适收期。     

株两优819杂交制种的适宜收获期研究

在母本与父本隔离条件下于母本盛花期进行集中授粉,从授粉后的第10 d起,连续16 d每2 d收获1期种子,测定种子的千粒重、发芽率、淀粉含量、SOD酶及POD酶活性及外渗电解质(K+、H+、可溶性糖)含量。结果表明:从第1期至第8期,种子千粒重、发芽率、淀粉含量、SOD和POD酶活性均呈递增趋势,第8期达到最高,至第9期略有下降;而K+含量和可溶性糖含量呈递减趋势,至第9期略有上升;第1期至第7期收获的种子H+浓度呈上升的趋势,第7期达到最高,至第8、第9期呈现下降趋势。第8期收获的种子籽粒饱满,成熟完全,物质积累充分,细胞完整性好,SOD和POD酶活性强,发芽率高,种子活力高。因此,株两优819种子生产的适宜收获期是第8期,即母本授粉后的第23～24 d。     

Cereal seed viability after 10 years of storage in active and base germplasm collections

Periodic testing of viability is crucial to operation of seedbanks because it permits the control of genetic erosion during storage. In this work, data obtained at the Spanish Genetic Resource Center (CRF-INIA) from the routine task of monitoring seed viability were analyzed. The accessions studied came from the active and base collections of oat, barley and wheat. All seed entered the cold chambers with a moisture content below 7% and the storage temperatures were −4°C for active collections and −18°C for base collections. Differences between initial and final germination after 10 years of storage were studied in 1770 seed samples: 342, 341 and 55 for active collections and 273, 723 and 36 for base collections of oat, barley and wheat, respectively. The percentage of barley and wheat accessions without significant changes in germination ranged from 84% to 89%. Oat seed showed larger deterioration and about 35% of the samples presented significant differences between initial and final germination. Besides, some underestimation of oat initial viability due to seed dormancy was detected.Under the conditions of the CRF seedbank and according to the FAO/IPGRI regeneration standards, 4.6% and 0.4% of the studied active and base samples, respectively, would need a regeneration after 10 years of storage. Possible reasons involved in the loss of viability such as initial seed quality, accession variability and storage conditions are discussed taking into account the available passport and germination information. In our conditions, cultivar variation and storage temperature appeared to be the most influential factors relating to seed storability.     

Endoproteases of barley and malt

During seed germination several seed biopolymers, including the storage proteins, must be hydrolysed to provide biochemical building blocks for the growing seedling. This process is particularly important in barley because under the guise of ‘malting’, it forms the basis of the malting and brewing industries. The steps involved in the enzymatic formation of ‘soluble protein’ during malting and in the ‘mashing’ phase of brewing are still not well understood. The barley proteins are initially solubilized by endoproteases and then further degraded by exopeptidases. The cysteine-class proteases probably play the most important roles, but their contributions are likely not as overwhelming as was thought previously. The metalloproteases are apparently also important players in protein solubilization, although their contributions have scarcely been examined. The characteristics of the purified aspartic class proteases imply that they are not important contributors to protein solubilization, but recent mashing studies indicate that they probably do play a minor role. All indications are that the barley and malt serine class proteases are not directly involved in storage protein hydrolysis during malting/mashing. More studies are needed to clarify the roles of the aspartic- and metalloproteases. One important aspect of further studies should be to ensure that appropriate biochemical methods are used, as well as conditions that are truly appropriate to commercial malting and mashing processes.     

大麦籽粒中γ 氨基丁酸、总黄酮和生物碱含量在发芽过程中的变化

为了解大麦发芽过程中功能成分的变化,用分光光度计测定了28份大麦籽粒发芽前(无菌水浸泡24h,记作发芽0d)及发芽1～9d的γ-氨基丁酸(GABA)、总黄酮和生物碱的含量差异,结果表明:(1)大麦籽粒中的GABA和生物碱含量均为发芽0d高于发芽1～2d,而明显低于发芽3～9d的相应含量;发芽前后GABA累积最大均值是最小均值的2.1倍,生物碱累积最大均值是最小均值的11.6倍。(2)大麦籽粒发芽前总黄酮含量最高,发芽后相对较低;而发芽4～8d期间的GABA和生物碱含量相对较高。(3)不同大麦品系间籽粒GABA和生物碱含量在发芽4～6d差异明显,且达到峰值的频率较高;籽粒总黄酮含量在发芽8～9d差异明显,发芽前总黄酮含量达到峰值的频率最高。     

NADPH Oxidases Act as Key Enzyme on Germination and Seedling Growth in Barley (Hordeum vulgare L.)

Reactive oxygen species (ROS) play an important role in seed germination. Although hydrogen peroxide (H₂O₂), a type of ROS, enhances the germination rate of various plant seeds, little is known about the mechanism. NADPH oxidases catalyze the production of superoxide anion (O₂^-) that is one of the ROS and the enzymes regulate plant development. We, therefore, investigated the role of NADPH oxidases in seed germination and seedling growth in barley (Hordeum vulgare L.). The production of O₂^- was observed both in embryo and aleurone layers in barley seeds treated with distilled water (DW). However, it was suppressed in seeds treated with diphenylene iodonium (DPI) chloride, NADPH oxidase inhibitor. Moreover, DPI markedly delayed germination and remarkably suppressed α-amylase activity in barley seeds, indicating the importance of NADPH oxidases in germination of barley seeds. The gene expression and the enzyme activity of NADPH oxidases gradually increased after imbibition, and the enzyme activities were closely correlated with seedling growth after imbibition. Besides, DPI markedly suppressed the seedling growth. These results indicated that NADPH oxidases perform a crucial function in germination and seedling growth in barley. These facts clearly reveal that O₂^- produced by NADPH oxidases after imbibition regulates seed germination and seedling growth in barley.     

糯大麦与非糯大麦种子萌发和胚乳消亡的比较研究

为探明糯大麦与非糯大麦种子萌发和胚乳消亡的差异,以典型糯大麦品种白青稞和甘垦5号以及非糯大麦品种扬农啤10号和苏裸麦1号为材料,采用组织化学染色、树脂半薄切片和光学显微镜观察等方法,研究了糯大麦与非糯大麦胚乳的消亡和淀粉体形态变化。结果表明,在种子萌发过程中,糯大麦种子萌发较好,发芽率较高;糯大麦和非糯大麦颖果胚乳的消亡过程基本相同,呈现出一定的时序性,均是从近胚端的腹部开始消耗,逐渐延伸至背部,最后沿腹沟延伸至远胚端;在大麦种子萌发过程中,近糊粉层中淀粉体最先消亡,小淀粉体早于大淀粉体被消耗;与非糯大麦相比,糯大麦胚乳淀粉体的消亡时间较早、消亡速率较快。概言之,糯大麦与非糯大麦种子萌发过程中胚乳的消亡规律基本相同,但糯大麦种子萌发好,胚乳消亡快。     

The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing

Endoproteases play an important role in barley germination by controlling the hydrolysis of the grain's storage proteins into peptides and amino acids that are needed by the young plant. During malting, the commercial version of this process, many high M_r barley biopolymers are converted into malt nutrients that can be utilized by yeasts during brewing. However, barley and malt both contain endogenous proteins that inhibit the enzymatic activities of these proteases. High levels of these inhibitors can cause brewing problems by preventing the proteases from producing optimal levels of soluble proteins and amino acids. Both high and low M_r inhibitors of cysteine proteases occur in barley and malt. Two of the high M_r inhibitors, lipid transfer protein 1 (LTP1) and LTP2, have been purified and studied. Recently, members of the trypsin/alpha-amylase inhibitor protein family (CM proteins) have been shown to inhibit the activity of SEP-1, a purified serine class barley protease. No inhibitors of aspartic proteases or metalloproteases have yet been purified, but it has been reported that endogenous metalloprotease inhibitors do exist. The inhibitors of the cysteine proteases and metalloproteases are probably the ones most important for brewing, because members of these two protease classes apparently catalyse most of the protein hydrolysis that occurs during malt mashing and, presumably, also during malting. More biochemical studies are needed to clarify how these proteins interact with the proteases to control protein hydrolysis during germination.     

The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing

Endoproteases play an important role in barley germination by controlling the hydrolysis of the grain's storage proteins into peptides and amino acids that are needed by the young plant. During malting, the commercial version of this process, many high M_r barley biopolymers are converted into malt nutrients that can be utilized by yeasts during brewing. However, barley and malt both contain endogenous proteins that inhibit the enzymatic activities of these proteases. High levels of these inhibitors can cause brewing problems by preventing the proteases from producing optimal levels of soluble proteins and amino acids. Both high and low M_r inhibitors of cysteine proteases occur in barley and malt. Two of the high M_r inhibitors, lipid transfer protein 1 (LTP1) and LTP2, have been purified and studied. Recently, members of the trypsin/alpha-amylase inhibitor protein family (CM proteins) have been shown to inhibit the activity of SEP-1, a purified serine class barley protease. No inhibitors of aspartic proteases or metalloproteases have yet been purified, but it has been reported that endogenous metalloprotease inhibitors do exist. The inhibitors of the cysteine proteases and metalloproteases are probably the ones most important for brewing, because members of these two protease classes apparently catalyse most of the protein hydrolysis that occurs during malt mashing and, presumably, also during malting. More biochemical studies are needed to clarify how these proteins interact with the proteases to control protein hydrolysis during germination.     

盐分胁迫对大麦种子萌发的影响

通过对八个大麦品种种子萌发期间进行NaCl 胁迫实验研究.结果表明,随着NaCl 胁迫浓度的增大,种子发芽率、发芽指数逐渐降低,相对盐害率增加,种子萌发受到的抑制作用明显增强;80 mmol/L 的NaCl 浓度是大麦种子萌发的阀值.不同大麦品种对NaCl 胁迫的敏感程度不同,供试品种中以盐90260和C2118为萌发期较为耐盐的大麦品种.其它品种对盐分胁迫相对敏感.     

真空低温氦气等离子体对小麦和大麦种子萌发的影响

为了解低温氦气等离子体种子处理效果在作物品种间的差异以及时效性,以不同小麦和大麦品种为材料,分析了不同功率等离子体对小麦和大麦种子萌发的影响。结果表明,在80、100和120W条件下,等离子体处理对小麦各品种发芽势、发芽率以及发芽指数的影响不一致,其中对淮麦23、淮麦25、淮麦33及济麦22的处理效果较好,能够改善发芽指标;而大麦种子发芽被抑制。当降低处理功率后,大麦品种单二和港啤以30W处理效果最佳,种子萌发受到促进。在保存的63d内,淮麦28的发芽与CK相比无显著差异,而郑麦9023和淮麦30发芽指标均有不同程度的降低,说明等离子体处理效果具有一定的时效性,且与品种相关。