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研究生:邱凱瑩
研究生(外文):chiu kai-ying
論文名稱:萌報處理後之超甜玉米種子耐貯性研究
論文名稱(外文):Priming effect on the storability of sweet corn seeds
指導教授:宋濟民
指導教授(外文):Jih-Min Sung
學位類別:博士
校院名稱:國立中興大學
系所名稱:農藝學系
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2000
畢業學年度:89
語文別:中文
論文頁數:276
中文關鍵詞:萌報處理超甜玉米種子貯藏
外文關鍵詞:primingstoragesweet corn seeds
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台灣種植之超甜玉米種子,大都仰賴進口,且各批次間之品質良莠不齊、又不耐久貯。造成超甜玉米種子參差不齊的因素很複雜,因此本研究擬以SN-1和H236二品種超甜玉米種子為材料,探討超甜玉米種子之種子劣變可能的因素。試驗結果發現種子在25℃貯藏後之發芽率及活力的減少,和種子內自由基在貯藏期間的變化及其所引起的脂質過氧化作用、抗氧化能力的衰退、可溶性醣類的改變和褐化反應的發生有相當密切的關係,但是這些劣化的現象都可以因改變貯藏環境溫度的方式,即降低貯藏環境溫度(10℃和-80℃)的方式而獲得控制,並進而改善種子的耐貯性。
使用種子萌爆處理也是改善種子品質的另一可行方法。試驗結果顯示二品種超甜玉米種子經不同溫度萌爆技術處理後之發芽率、平均發芽時間和幼苗乾物重均明顯獲得改善,再從其脂質過氧化作用和抗氧化能力獲得提昇的結果看來,種子經萌爆處理的確能改善其活力,不同萌爆處理對提升種子品質之效果差異並不明顯。但進一步將此經不同萌爆處理的二品種種子分別置於25℃、10℃和-80℃的環境下貯藏,結果發現在25℃下貯藏一年後,經20℃萌爆處理的種子較15℃或10℃萌爆處理的種子不耐貯,尤其又以H236這個品種最為明顯。其品質之降低應與種子脂質過氧化、還原糖含量、及褐化反應的大幅增加、抗氧化能力急遽的衰退有關。另一個原因則可能是H236品種種子在萌爆浸潤、脫水乾燥期間之諸種過氧化及抗氧化能力的轉變。從本試驗二品種超甜玉米種子在萌爆浸潤期間,隨著浸潤時間和環境溫度的改變,可溶性糖類也隨著大幅轉變的情形看來,一些可能會致使種子發生Maillard reaction的還原糖類已經被誘導出來。不過試驗顯示一些與清除過氧化物相關的酵素活性也被誘導出來,隨著浸潤時間和環境溫度的改變,種子內的過氧化物也逐漸被清除,浸潤環境溫度越高、時間越長,效果越好。然而這些改善會因萌爆脫水乾燥而降低。由本研究的一些試驗數據顯示在相同的濕潤時間應以低溫15℃浸潤環境來萌爆超甜玉米種子可能比較理想。
本研究進一步利用改變貯藏環境氣體,以改善經萌爆處理種子在貯藏期間之脂質過氧化作用。結果顯示經改用真空包裝方式,貯藏在25℃環境下之萌爆種子,的確可因自由基產生受抑制而減少其MDA和脂質過氧化物發生的機率,而一些清除自由基和過氧化物的過氧化酵素都可維持較高的活性,可溶性糖類的降解和褐化反應的發生也都可或延緩發生,無形中延緩了種子的發芽率及活力的劣化。
In Taiwan, most of the stock seeds of shrunken-2 sweet corn seed are imported, with great variations in seed quality and storability among the seed lots. The presented study was designed to investigate the possible factors related to seed deterioration in two sweet corn cultivars SN-1 and H236. The results indicated that the germination and vigor of sweet corn seeds stored at 25 oC were linked to the free radical induced lipid peroxidation, declines in antioxidative ability, changes in soluble sugar and browning. However, these deteriorative responses were alleviated by storing the seeds at 10 and —80 oC, and subsequently improved the seed storability.
Priming is another alternative to improve the seed quality. The results revealed that both two cultivars showed marked improvements in germination percentage, mean germination time and seedling dry weight accumulation for primed seeds. Primed seeds showed higher vigor through improved antioxidative responses. No evident difference in vigor improvement was obtainable among priming treatments. The long-term storage study indicated that, after 12 months storage period, the vigor responses of 20 oC-primed seeds were less favorable than that of the 15 and 10 oC-primed seeds, especially for cultivar H236. The poor quality of primed seeds, stored for 12 months, was related to the degree of peroxidation, increases in the level of reducing sugar, increases in browning and decreases in antioxidatiove ability. The rapid changes in antioxidative ability during hydration and desiccation were also believed to be involved in seed deterioration during storage. The increases in the level of reducing sugar and the browning during hydration, as a function of priming temperature, support this notion. The antioxidative ability within the hydrating seeds was also stimulated during priming, with the higher priming temperature and longer the priming period the better the priming effect. Nevertheless, the hydration improvements gradually diminished following the desiccation. It appears that priming the seeds at 15 oC for 36 h is more favorable as comparing with other treatments.
The presented study further revealed that, at 25 oC, storing the primed seeds under vacuum could maintain the seed vigor by reducing the free radical-induced lipid peroxidation. In addition, the accumulation of peroxidates and increases in browning were reduced through improved antioxidative ability. As a result, the storability of primed was greatly improvement.
萌爆處理後之超甜玉米種子耐貯性研究Priming effect on the storability of sweet corn seeds
目錄
圖目錄
表目錄
縮寫字對照表
中文摘要
第一章 緒言
第二章 貯藏環境對超甜玉米種子活力之影響
2-1 前人研究
2-2 材料與方法
2-3 結果
2-4 討論
第三章 萌爆超甜玉米種子之耐貯性研究
3-1 前人研究
3-2 材料與方法
3-3 結果
3-4 討論
第四章 超甜玉米種子抗氧化機制在萌爆過程中之變化
4-1 前人研究
4-2 材料與方法
4-3 結果
4-4 討論
第五章 真空包裝對超甜玉米種子品質及貯藏壽命之影響
5-1 前人研究
5-2 材料與方法
5-3 結果
5-4 討論
第六章 綜合討論
英文摘要
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