Evaluation of Sprout Growth Traits and Flavonoid Content in Common and Tartary Buckwheat Germplasms

• 발행기관: 한국육종학회
• 저자명: Muhammad Rauf Hyemyeong Yoon Sukyeung Lee Do Yoon Hyun Myung-Chul Lee Sejong Oh Yu-Mi Choi
• 간행물 정보: 『Plant breeding and biotechnology』Vol.7 No.4, 375~385쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2019.12.01

영문 초록

Buckwheat sprouts are used as a functional food in several countries owing to their soft and slightly crispy texture and attractive fragrance. They possess excellent anti-oxidant activity and are rich in amino acids, minerals, and flavonoids; however, sprout growth and flavonoid content may vary among buckwheat germplasms. The present study was performed to evaluate 87 common and 13 tartary buckwheat germplasms for sprout growth traits and rutin and quercetin content. We found that the common type buckwheat sprouts had considerably higher leaf length and width, fresh shoot weight, and extract weight than those of tartary buckwheat sprouts, but the rutin and quercetin content was significantly higher in tartary buckwheat sprouts. The rutin content ranged from 323.7 to 750.6 mg/ 100 g DW in common buckwheat sprouts and 2220 to 3185 mg/100 g DW in tartary buckwheat sprouts. Similarly, the quercetin content ranged from 0.27 to 1.82 and 4.76 to 30.41 mg/100 g DW in common and tartary buckwheat sprouts, respectively. Additionally, there was no significant correlation between the growth traits and rutin content in common buckwheat sprouts, whereas, the leaf length of tartary buckwheat sprouts showed a significant positive correlation with the rutin content. This information can be used by plant breeders and plant geneticists to study the genetic and genomic approaches for buckwheat breeding program.

목차

INTRODUCTION

MATERIALS AND METHODS

RESULTS

DISCUSSION

ACKNOWLEDGEMENTS

REFERENCES

키워드

Germplasm Common buckwheat Tartary buckwheat Sprout Rutin Quercetin