Fresh and dry mature seeds of fifteen cultivars or lines of fava bean were compared with respect to their mono- and oligosaccharide contents, in an attempt to determaine the possibilities for selection in a breeding programme on the basis of some chemical characteristics. The raffinise content of the whole dry seed ranged from 0.12% to 0.29%, the stachyose content between 0.46% and 1.02%, the verbascose content, the principal a-galactoside, from 0.82% to 1.61% on a dry matter basis. These components occurred in seeds with more than 30% of dry matter, while fructose, glucose and sucrose regularly decreased during seed development.
Mono - and oligosaccharides in fifteen Vicia faba L. cultivars.
MICCOLIS, Vito;
1986-01-01
Abstract
Fresh and dry mature seeds of fifteen cultivars or lines of fava bean were compared with respect to their mono- and oligosaccharide contents, in an attempt to determaine the possibilities for selection in a breeding programme on the basis of some chemical characteristics. The raffinise content of the whole dry seed ranged from 0.12% to 0.29%, the stachyose content between 0.46% and 1.02%, the verbascose content, the principal a-galactoside, from 0.82% to 1.61% on a dry matter basis. These components occurred in seeds with more than 30% of dry matter, while fructose, glucose and sucrose regularly decreased during seed development.File in questo prodotto:
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