Changes in seed growth, levels and distribution of flavonoids during tartary buckwheat seed development
Chao Song | Da-Bing Xiang | Lin Yan | Yue Song | Gang Zhao | Yue-Hua Wang | Bao-Lin Zhang
We investigated the change in seed shape and weight as well as the accumulation and distribution of anthocyanins, melanin, and flavonoids during tartary buckwheat seed development. Pericarp dry weight increased slowly while the increase in flour dry weight was much greater. Increases in the dry weight of the embryo and endosperm were associated with change in seed shape. The highest anthocyanin content was observed in stage two while the highest melanin content occurred in stage five. There was a considerable decrease in total flavonoids, rutin, quercetin and kaempferol in mature seeds relative to seeds that were still developing. Additionally, there were significant correlations (correlation coefficient > .900, p < .05) among the changes in rutin, quercetin and kaempferol between flour and the pericarp. In mature seeds, 95% of the flavonoids were present in flour.
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