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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (18): 7-14.doi: 10.11924/j.issn.1000-6850.2011-3522

所属专题： 油料作物

• 农学 农业基础科学 • 上一篇    下一篇

花生主要营养品质的农艺调控研究进展

熊路 卢山 王慜 曾红远 吴佳宝 邱柳 刘登望 李林   

  • 收稿日期:2011-11-25 修回日期:2012-02-21 出版日期:2012-06-25 发布日期:2012-06-25
  • 基金资助:

    国家现代农业产业技术体系建设专项资金;国家科技支撑计划项目

Review on Agronomy of Major Nutritional Quality of Peanut

  • Received:2011-11-25 Revised:2012-02-21 Online:2012-06-25 Published:2012-06-25

PDF (PC)

1028

摘要：

油分与蛋白质含量、各种脂肪酸的组成等是花生的主要营养品质指标，这些指标还与花生的贮藏、加工利用以及相应的育种研究密切相关。农艺调控措施不仅对花生产量有重大影响，而且对花生品质的形成有重要贡献。为此，综述了近20年国内外花生施肥、水分条件、种植方式、播收期等农艺调控措施以及全球变化对主要营养品质的影响，分析了花生品质研究的复杂性。认为未来研究的重点是在明确花生品质形成机制的基础上，加强相关的理论、方法与品种的全面创新，因地制宜地开展农艺措施对花生品质影响的综合调控研究，协调产量与专用品质的关系。还需进一步探索栽培调控对花生功能成分等高端品质、脂肪酸与氨基酸等精细品质成分的影响以及全球气候变化对品质的影响。

关键词: 荧光参数, 荧光参数

Abstract:

Oil and protein content, the composition of different kinds of fatty acid are the main nutritional quality indexes of peanut. Those indexes have close relationship with the storage, processing and utilizing, the study of related breeding of peanut. Agronomic regulations not only have great influence on the yield of peanut, but also have important contribution to the formation of peanut quality. The effect of different cultivating factors on the quality of groundnut has been summarized in this paper. Those factors include fertilization manner, water regime, planting manner, planting mode, date of sowing and harvesting, global changes and so on, which have been collected from the world over the past nearly 20 years. The complexity of peanut quality research is analyzed. Future researches, basing on exploring the formation mechanism of peanut quality, will focus on strengthening relevant comprehensive innovations such as theories, routes, methods and cultivars, carrying out comprehensive regulation researches on the effect of agronomic measures adapting to local conditions on peanut quality, so as to coordinate the relationship between yield and specific quality. There are some new topics worth to note, such as cultural control on high quality indexes (functional composition), fine quality indexes (fatty acids, amino acids), and exploring the impact of global changes on the quality.