Crops ›› 2018, Vol. 34 ›› Issue (1): 96-101.doi: 10.16035/j.issn.1001-7283.2018.01.015

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Nutritional Quality in Seeds of Tartary Buckwheat Affected by After-Ripening

Fan Yu1,Wang Hongli1,He Feng1,Lai Dili1,Wang Jiajun1,Song Yue1,Xiang Dabing1,2   

  1. 1 College of Pharmacy and Biological Engineering of Chengdu University, Chengdu 610106, Sichuan, China
    2 Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu 610106, Sichuan, China
  • Received:2017-08-28 Revised:2017-12-14 Online:2018-02-20 Published:2018-08-24

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Abstract:

The ‘Xiqiao No.1’ and ‘Heifeng No.1’ cultivars were used to investigate the changes of 1000-seed weight, the seed weight per plant, flavonoid content and storage matter content in tartary buckwheat seeds in storage period (after-ripening process). The results showed that 1000-seed weight and the seed weight per plant of ‘Xiqiao No.1’ and ‘Heifeng No.1’ increased first and then decreased, reaching the highest value at the 21st day. The content of flavonoids including total flavonoids, rutin, quercetin and kaempferol had a similar trend, but it was not entirely consistent for two varieties. The soluble sugar content reached the highest value at the 7th day, and gradually decreased later. The starch content decreased first and then increased, reaching the lowest value at the 14th day. The crude fat content in tartary buckwheat seeds decreased gradually with time, respectively. Last, after-ripening process had no significant effect on protein content in buckwheat seeds.

Key words: Tartary buckwheat, Seeds, After-ripening, Nutritional quality

Table 1

Gradient elution program"

步骤
Step		 时间(min)
Time		 水相(%)
Aqueous phase		 有机相(%)
Organic phase
1 0~8 80 20
2 8~13 60 40
3 13~29 60 40
4 29~35 80 20

Table 2

Changes of 1000-seed weight and seed weight per plant of tartary buckwheat seed in after-ripening period g"

后熟天数(d)
Days of after-ripening		 千粒重1000-seed weight 单株粒重Seed weight per plant
西荞1号Xiqiao No.1 黑丰1号Heifeng No.1 西荞1号Xiqiao No.1 黑丰1号Heifeng No.1
0 16.35±0.12d 15.70±0.49c 1.81±0.09b 1.91±0.08b
7 17.00±0.09c 17.27±0.35b 1.90±0.04ab 2.04±0.05b
14 17.45±0.06b 17.81±0.12ab 1.92±0.11ab 2.09±0.21ab
21 18.10±0.16a 18.49±0.24a 2.20±0.03a 2.46±0.00a
28 17.15±0.17bc 18.15±0.03ab 1.86±0.15ab 2.18±0.15ab

Table 3

Changes of total flavonoids, rutin, quercetin, and kaempferol content of tartary buckwheat seeds in storage period %"

后熟天数(d)
Days of
after-ripening		 总黄酮Total flavonoids 芦丁Rutin 槲皮素Quercetin 山奈酚Kaempferol
西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1
0 2.05±0.01b 2.06±0.06b 1.49±0.03b 1.52±0.08a 0.22±0.01d 0.27±0.01b 0.032±0.001c 0.036±0.001a
7 2.14±0.03b 2.17±0.02b 1.68±0.04ab 1.68±0.13a 0.24±0.01cd 0.32±0.03a 0.033±0.001bc 0.039±0.004a
14 2.39±0.06a 2.38±0.06a 1.70±0.12ab 1.84±0.05a 0.35±0.01a 0.23±0.01bc 0.041±0.003a 0.040±0.003a
21 2.16±0.06b 2.24±0.02ab 1.88±0.18a 1.82±0.04a 0.28±0.01b 0.18±0.01c 0.038±0.002ab 0.038±0.001a
28 1.98±0.07b 2.14±0.08b 1.65±0.08ab 1.68±0.13a 0.26±0.00bc 0.18±0.01c 0.038±0.001ab 0.037±0.001a

Table 4

Changes of soluble sugar, starch, crude fat and protein content of tartary buckwheat seeds in storage period %"

后熟天数(d)
Days of
after-ripening		 可溶性糖Soluble sugar 淀粉Starch 粗脂肪Crude fat 蛋白质Protein
西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1		 西荞1号
Xiqiao No.1		 黑丰1号
Heifeng No.1
0 9.89±0.10c 10.14±0.45b 48.50±0.26ab 56.17±5.13a 3.24±0.13a 3.45±0.19a 15.73±0.46a 15.52±0.01a
7 11.02±0.13a 11.41±0.06a 46.65±1.51abc 52.90±2.40ab 3.12±0.12a 3.00±0.22ab 16.29±0.37a 15.62±0.01a
14 10.80±0.13ab 11.30±0.16ab 43.69±1.11c 47.26±2.20b 3.10±0.06a 2.90±0.05b 16.50±0.18a 15.92±0.30a
21 10.04±0.20 b 10.30±0.10b 45.46±1.42bc 52.81±3.68ab 2.96±0.05ab 2.82±0.05b 16.29±0.02a 15.63±0.11a
28 10.03±0.14b 9.99±0.45b 49.03±0.61a 57.98±1.67a 2.64±0.15b 2.55±0.06b 15.88±0.18a 15.63±0.49a
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