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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Seed Quality, and Fatty Acid and Sugar Contents of Pepper Seeds (Capsicum annuum L.) in Relation to Seed Development and Drying Temperatures
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Seed Quality, and Fatty Acid and Sugar Contents of Pepper Seeds (Capsicum annuum L.) in Relation to Seed Development and Drying Temperatures

机译：辣椒种子的品质，脂肪酸和糖含量与种子发育和干燥温度的关系

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摘要

This study was carried out in order to determine the effects of drying temperature (25, 35, and 45 °C) and the developmental stage (55, 65, 75, and 85 days after anthesis (DAA)) on germination, vigor, and the sugar (sucrose, glucose, fructose) and fatty acid contents of pepper seeds (Capsicum annuum L.) over 2 consecutive years. In seeds harvested at 75 DAA and after, seed viability and vigor were not influenced by drying at temperatures up to 45 °C. Linoleic acid (18:2) was the main fatty acid in pepper seeds, comprising 75-80% of total fatty acids. It was followed by oleic (18:1) and palmitic (16:0) as roughly 10%-12% and stearic (18:0) as 3%. The results indicated that drying seeds at different temperatures does not change fatty acid composition. Approximately 30% of the pepper seeds are constituted of sucrose, and this did not change with maturity level between 55 and 85 DAA, nor did it change at different drying temperatures. However, the levels of fructose and glucose gradually decreased as the developmental stage advanced and both were lower than 4% of total sugar at the final harvest. Seeds dried at 45 °C had lower amounts of sugar compared to those dried at 25 and 35 °C. Seed quality and fatty acid and sucrose composition do not change as long as the seeds are harvested within 75 DAA.
机译：进行这项研究是为了确定干燥温度（25、35和45°C）和发育阶段（花后（DAA）55、65、75和85天）对发芽，活力和生长的影响。连续两年中辣椒种子（辣椒）的糖（蔗糖，葡萄糖，果糖）和脂肪酸含量。在以75 DAA及之后收获的种子中，在最高45°C的温度下干燥不会影响种子的活力和活力。亚油酸（18：2）是胡椒种子中的主要脂肪酸，占总脂肪酸的75-80％。其次是油酸（18：1）和棕榈酸（16：0）约占10％-12％，硬脂酸（18：0）约占3％。结果表明，在不同温度下干燥种子不会改变脂肪酸组成。大约30％的胡椒种子由蔗糖组成，并且在55至85 DAA的成熟度下不会改变，在不同的干燥温度下也不会改变。然而，果糖和葡萄糖的水平随着发育阶段的进行而逐渐降低，并且在最终收获时两者均低于总糖的4％。与在25和35°C下干燥的种子相比，在45°C下干燥的种子糖含量较低。只要在75 DAA之内收获种子，种子质量以及脂肪酸和蔗糖组成就不会改变。

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