| Bulbs and bulbils are reproductive organs of lily, they also store a large amount of nutrients with great edible and officinal value. Genus lily has many of varieties all over the world, and they are different in development and application.The study aimed to compare the difference of the bulbs and bulbils development and physicochemical properties of starches from different lily varieties. In this study, one cultivarted lily (L. lancifolium) and two wild types (L. leucanthum and L. rosthornii) were used as experimental materials; Physiological measurement, resin semi-thin section technology, optical microscopy and image-analysis software Image-Pro Plus were applied to investigate the development process of different varieties of lily bulbs and bulbils; Optical microscopy, scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, rapid visco analyser and differential scanning calorimeter were used to compare the differences in physicochemical properties of starches from different varieties of lily bulbs, bulbs and bulbil from the same species of lily. The results were as follows:1. The fresh weight, starch content, total soluble sugar content in exterior and interior scaios of I. lancifolium and L. leucanthum had the same trend during growth and development.2. The development of amyloplast in exterior and interior scales was remarkably different between L. lancifolium and L. leucanthum. In exterior scales, the number of amyloplast between them had the same trend from planting stage to anthesis stage. The number change of amyloplast of L. lancifolium increased from anthesis stage to withering stage, while the number of L. leucanthum decreased. In interior scales, the number of amyloplast of L. leucanthum increased during the entire development period, while the number of L. lancifolium decreased. Their trend of amyloplast area change was contrary from anthesis stage to withering stage.3. The morphological development of the buibils of L. lancifolium was similar to L. leucanthum. In the two varieties of buibils, the number of amyloplast decreased and the area of amyloplast increased during the development stages. However, the rapid accumulation period of them was different, the amyloplast of the buibils of L. lancifolium increased fast from expanding phase to ripeness phase, while the period was from triggering phase to expanding phase on L. leucanthum.4. The morphology and physicochemical properties of two wild lily bulb starches (L. leucanthum and L. rosthornii) exhibited little difference, but the cultivated varieties (L. lancifolium) exhibited remarkable difference with them. The starch granules of L. leucanthum and L. rosthornii were larger in size and spherical, oval, irregular, and shell-like in shape, whereas those of L. lancifolium were smaller in size and spherical and oval in shape. Among the 3 lily species, starch from L. lancifolium had highest amylose content and degree of amylopectin branching. The starch granules from the 3 lily bulbs presented similar X-ray diffraction patterns and Fourier transform infrared spectroscopy, and L. lancifolium showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Pasting properties of starches were different among the 3 lily species, the starches of L. lancifolium exhibited higher swelling power, solubility, enthalpy and breakdown viscosity than that of I. leucanthum and L. rosthornii, the starch of L. lancifolium showed significantly lower onset temperature, peak temperature, conclusion temperature and retrogradation than that of L. leucanthum and L. rosthornii.5. The bulb and bulbil of L. lancifolium starches granules differed in their amylose content and granule size, as well as their shape and surface morphologies. The bulb and bulbil starches granules showed similar XRD patterns and ATR-FTIR spectra. The ordered structures in the external regions of granules of bulb starch were similar to those of bulbil starches, but bulb starches had a relatively higher degree of crystallinity. In addition, bulb starches demonstrated significantly higher solubility and gelatinization enthalpy than bulbil starches.These results not only further deepened the study of bulb and bulbil development, and provide new bases for high quality cultivation, food development and application. |
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