Seed Proteomic Profiles of Three Paeonia Varieties and Evaluation of Peony Seed Protein as a Food Product

Table 1

Morphological and physiological parameters of Paeonia ostii “Fengdan,” P. rockii, and P. lactiflora Pall “Hangshao” seeds.

Species	Water content (%)	Fresh weight (g)	Soluble sugar content (%)	Starch content (%)	Protein content (%)	Total fatty acid content (%)
P. ostii “Fengdan”	a	b	c	b	a	10.3 b
P. rockii	b	a	b	a	b	11.5 b
P. lactiflora Pall “Hangshao”	b	c	a	a	c	16.8 a

Significant separation within treatments was assayed by an analysis of variance (ANOVA) and Duncan’s multiple range tests at the 5% level.