Cereal Research Communications

, Volume 44, Issue 3, pp 393–403 | Cite as

Characteristics of the Grain-filling Process and Starch Accumulation of High-yield Common Buckwheat ‘cv. Fengtian 1’ and Tartary Buckwheat ‘cv. Jingqiao 2’

  • C. G. Liang
  • Y. X. Song
  • X. Guo
  • D. Kong
  • Y. Wang
  • Q. Zhao
  • K. F. HuangEmail author


High-yield common buckwheat ‘cv. Fengtian 1’ (FT1) and tartary buckwheat ‘cv. Jingqiao 2’ (JQ2) were selected to investigate the characteristics of the grain-filling process and starch accumulation of high-yield buckwheat. FT1 had an average yield that was 43.0% higher than that of the control ‘cv. Tongliaobendixiaoli’ (TLBDXL) in two growing seasons, while JQ2 had an average yield that was 27.3% higher than that of the control ‘cv. Chuanqiao 2’ (CQ2). The Richards equation was utilized to evaluate the grain-filling process of buckwheat. Both FT1 and JQ2 showed higher values of initial growth power and final grain weight and longer linear increase phase, compared with respective control. These values suggest that the higher initial increasing rate and the longer active growth period during grain filling play important roles to increase buckwheat yield. Similar patterns of starch, amylose and amylopectin accumulation were detected in common buckwheat, leading to similar concentration of each constituent at maturity in FT1 and TLBDXL. Tartary buckwheat showed an increasing accumulation pattern of amylose in developing seeds, which differed from that of starch and amylopectin. This pattern led to a significant difference of the concentrations of amylose and amylopectin at maturity between JQ2 and CQ2, the mechanisms of which remained unclear. Nevertheless, both FT1 and JQ2 showed increased starch, amylose, and amylopectin accumulation during the physiological maturity of grains. The results suggest that prolonging the active grain-filling period to increase carbohydrate partitioning from source to seed sink can be an effective strategy to improve buckwheat yield.


buckwheat yield Richards equation starch amylose 


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We are grateful to the State Key Basic Research and Development Plan of China (2014CB160312), the National Natural Science Foundation of China (31360318, 31401315), the Earmarked Fund for Outstanding Youth Science Talents of Guizhou (QianKeHe Ren Zi [2013]03) and the Science Technology Project of Guizhou (QianKe-He LH Zi [2015]7770).


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© Akadémiai Kiadó, Budapest 2016

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Authors and Affiliations

  • C. G. Liang
    • 1
  • Y. X. Song
    • 1
  • X. Guo
    • 1
  • D. Kong
    • 1
  • Y. Wang
    • 1
  • Q. Zhao
    • 1
  • K. F. Huang
    • 1
    Email author
  1. 1.Research Centre of Buckwheat Industry TechnologyGuizhou Normal UniversityGuiyangChina

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