Effect of soil temperature during seed filling period on oleic/linoleic ratio, tocopherols and sugar contents in peanut kernels

R. J. Haro; J. L. Dardanelli; M. J. Martínez

doi:10.3989/gya.0449191

Autores/as

R. J. Haro Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Manfredi https://orcid.org/0000-0001-9920-7762
J. L. Dardanelli Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Manfredi https://orcid.org/0000-0001-9696-8224
M. J. Martínez Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Manfredi https://orcid.org/0000-0002-0991-2378

DOI:

https://doi.org/10.3989/gya.0449191

Palabras clave:

Azúcares, Relación ácido oleico/linoleico, Semilla de maní, Temperatura del suelo, Tocoferoles

Resumen

La relación entre la composición química de los granos de maní con la temperatura del suelo (ST) ha recibido poca atención. El objetivo de este trabajo fue determinar los efectos de la temperatura del suelo en la zona de crecimiento de la vaina, durante el período de llenado de grano, sobre la relación oleico/linoleico (O/L), alpha, beta, gamma, delta tocoferoles y la suma de estos (TT), fructosa, glucosa y sacarosa y la suma de estas (FGS), contenidos en el grano de maní. Los experimentos incluyeron cultivares (Florman y ASEM), regímenes hídricos (riego y estrés hídrico), fechas de siembra y variaciones de ST. La respuesta de la relación O/L a ST se ajustó a un modelo lineal, donde aumentos de la temperatura del suelo implicaron incrementos de la relación O/L. La proporción media de O/L fue 1.31 para ASEM y 1.20 para Florman. La concentración de TT fue similar entre genotipos (478 ppm). Se observaron asociaciones positivas entre el contenido de α-tocoferol y negativas entre los contenidos de δ y α tocoferoles respecto del ST. Las relaciones entre FGS y sacarosa con la ST ajustaron a modelos lineales, donde incrementos de la ST implicaron disminuciones en las concentraciones de FGS y sacarosa. Sin embargo, las tasas de disminución de FGS y sacarosa en ASEM fueron tres veces menor que en Florman. Los resultados evidenciaron que la ST afectó la composición química del grano de maní que determina principalmente su vida útil y el sabor, diferencialmente en ambos genotipos.

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