花生不同品种(系)过氧化物酶、酯酶同工酶与品质、产量的关系

以遗传性稳定的6个F7花生品系和两个推广花生品种桂花17、汕油523为材料,分别对温室条件下花生叶片过氧化物酶、叶片和果仁的酯酶同工酶和果仁粗蛋白、粗脂肪及大田春花生果仁粗蛋白、粗脂肪和产量性状、理论产量进行测定。结果表明,在结荚期,叶片过氧化物酶同工酶酶谱带在品种(系)间存在明显的差异,而饱果期各品种(系)间花生果仁酯酶同工酶只有表达量的差异。下针期花生叶片的酯酶同工酶与结荚期叶片过氧化物酶同工酶与其果仁粗脂肪、粗蛋白的形成有关;饱果期花生叶片和果仁酯酶同工酶与花生的单株果数和果重相关,并且对花生果重、仁重有一定的影响。

Study on relationship between the peroxidase and esterase isozyme and quality and yield in different peanut varieties (strains)

Six peanut strains(F_7) with stable hereditary and two widely cultivated varieties i.e.Guihua 17 and Shanyou 523,were as experiment materials in greenhouse and field experiments,respectively.The peroxidase isozyme in leaf,esterase isozyme in peanut leaf and seed at different stages,coarse protein and coarse fattiness content in peanut seed in greenhouse were measured,as well as coarse protein and coarse fattiness content of seed,the agronomic characters and the theoretic yield in the field experiment.The results showed that the differences of the patterns of the peroxidase isozymes in leaf were obviously among the varieties or strains at pot producing stage,but the esterase isozyme bands in peanut seed only showed the differences of expressing rate.The esterase isozyme in leaf at acicula forming stage and the peroxidase isozyme in peanut leaf at pod producing stage was related to the formation of coarse protein and coarse fattiness of seed.And esterase isozyme in leaf and seed was related to the total pods and pods weight per plant at full seed stage,and affected the pods and nutlets weight of peanut.Otherwise,the F_7 peanuts of six strains have stabilized and could be appraised.