不同专用小麦主要品质性状对花后温度条件的响应
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摘要
本文以不同专用小麦品种为材料,连续两年采用播期试验与大田罩箱试验相结合的方式,系统研究了花后不同温度条件对小麦籽粒淀粉含量及其组成、淀粉糊化特性、蛋白质含量及其组分、粉质参数和拉伸参数的影响。其主要研究结果如下:
1.播期和高温胁迫均显著影响籽粒淀粉含量及其组分。随着播期的推迟,强筋品种豫麦34和中筋品种豫麦49籽粒淀粉含量及其组分均表现为增加趋势(播期过晚又下降),弱筋品种豫麦50的支链淀粉含量及总淀粉含量随播期推迟而呈显著升高趋势,直链淀粉含量变化不明显。罩箱试验中,灌浆期不同时段高温胁迫均导致淀粉含量及其组分显著下降。其中,豫麦34和豫麦49的下降幅度均表现为前期＞后期＞中期;豫麦50的支链淀粉含量和总淀粉含量下降幅度均表现为后期＞前期＞中期,而直链淀粉含量则为前期＞中期＞后期。
2.播期显著影响弱筋品种豫麦50和糯麦品种糯麦1号的淀粉糊化特性,而对强筋品种豫麦34和中筋品种豫麦49的影响相对较小。随播期推迟,豫麦50和糯麦1号的粘度参数(如峰值粘度等)均显著升高(B1除外)。在罩箱高温条件下,前期高温胁迫使3个品种的峰值粘度等参数均显著下降,而中后期高温下各品种的反应不同。不同时段比较,豫麦34和豫麦49均以前期高温的影响最大,豫麦50则以中期高温影响较大。
3.播期显著影响糯麦1号蛋白质含量及其组分,而对普通小麦的影响程度相对较小。强筋品种豫麦34的总蛋白质含量及其组分随播期推迟而有所下降,谷/醇比升高;豫麦49的总蛋白质含量和清蛋白下降,其他组分变化不明显;豫麦50的蛋白质含量及其组分(醇溶蛋白除外)随播期推迟而上升。在高温胁迫条件下,灌浆前期高温使蛋白质含量显著增加,且主要是谷蛋白(豫麦34)和醇溶蛋白(豫麦49)的增加;中期和后期高温对蛋白质组分的影响相对较小。品种间比较以强筋品种豫麦34受影响最大。
4.播期显著影响强筋小麦品种豫麦34的粉质参数,而对豫麦49、豫麦50和糯麦1号的影响较小。豫麦34的形成时间、稳定时间和粉质质量指数均表现为B3最小,B5最大。灌浆期不同时段高温胁迫均使强筋品种豫麦34的粉质质量指数和稳定时间显著下降,而对弱筋小麦豫麦50粉质参数的影响不大。对于豫麦49来说,灌浆前期高温胁迫使面粉稳定时间和粉质质量指数升高,而中期和后期高温则降低。
5.播期主要影响豫麦34和豫麦49的最大拉伸阻力和拉伸比例。随着播期的推迟,豫麦34的最大拉伸阻力和拉伸比例表现为先降低而后升高的趋势;豫麦49的最大抗延阻力及拉伸比例以B3最小,与B1和B2有显著差异。豫麦50和糯麦1号的拉伸参数几乎不受播期影响。在高温胁迫条件下,3品种的拉伸阻力、最大拉伸阻力等均降低,其中以豫麦34降幅最大;延伸度在不同品种、不同时段高温之间表现有差异。
以上研究结果表明,(1)不同类型品种、不同品质性状对温度条件的响应存在一定的差异,总体而言,强筋小麦豫麦34品质性状受温度影响较大。(2)在增温幅度较小的条件(随播期推迟)下,强筋小麦品质性状有所改善;而强度较大的高温胁迫导致其加工品质显著下降。(3)生产上应针对不同类型品种的品质变化,确立其适宜的播期,并注意采取栽培调控措施,缓解小麦生育后期不同时段的高温或干熟风危害。
Two experiments were carried out in field conditions in the farm of Henan Agricultural University in growing seasons of 2004-2005 and 2005-2006. Experiment one was a factorial combination of five sowing dates and six cultivars. Experiment two was a simulation-trial, in which the temperature was enhanced by covering wheat seedlings with man-made plastic box. Thus different temperature regimes were established for wheat after anthesis to evaluate temperature effects on grain quality traits, such as starch content and its components, starch paste properties, protein concentration and its components, farinograms and extensograms parameters. The main results were as follows:
1 Both sowing dates and heat stress significantly influenced starch content and its components in grains of different special-used wheat cultivars. With the delay of sowing date, contents of starch and its component increased in the strong-gluten wheat cultivar Yumai 34 and the medium-strong gluten wheat Yumai 49. For weak-gluten wheat Yumai 50, total starch content and amylopectin content were gradually increased with delay of sowing date. In Experiment 2, heat stress at different grain filling stages decreased starch content and its component in all the three wheat cultivars. Compared with different periods of heat stress, we found that the effect occurred in early grain filling stage was much greater than in late and middle stages (The magnitude of influence was early stage>late stage>middle stage) in both Yumai 34 and Yumai 49. But for Yumai 50, the influence of heat stress in late stage was greater on amylopetin and total starch content, but influence occurred in early stages was greater on amylose.
2. Flour paste parameters were significantly influenced by sowing dates in weak-gluten wheat Yumai 50 and Waxy wheat 1, while little influence was found in strong-gluten cultivar Yumai 34 and medium-strong-gluten cultivar Yumai 49. With delay of sowing dates, paste parameters (such as peak viscosity ) behaved increased significantly in Yumai 50 and waxy 1, while in Yumai 34 and Yumai 49, no difference was obtained among treatments of sowing dates.
Heat stress occurred in early stage of grain filling significantly decreased the paste properties such as PV in all the three wheat cultivars. But for late stages of heat stress, the response was different among the three cultivars. Comparison of magnitude of the influence of heat stress, early stage of heat stress had relatively greater influence on paste properties in Yumai 34 and Yumai 49, but in Yumai 50, influence of middle stage of heat stress was greater.
3. Protein content and its compositions in Waxy 1 were significantly influenced by sowing dates, whereas relatively smaller influence was obtained in common wheat cultivars in Experiment one. With delay of sowing date, protein content and its compositions showed a decreasing tendency in grains of Yumai 34, but the ratio of glutenin to gliadin increased. In grains of Yumai 49, only content of total protein and albumin decreased obviously, other compositions wasn't affected by sowing dates. In grains of Yumai 50, total protein content and its compositions (except for gliadin ) increased with delay of sowing dates, showing a negative effect for this weak-gluten cultivar.
Total protein content was significantly increased by heat stress occurred in the early stage of grain filling, mainly caused by the enhance of gliadin (Yumai 49) and glutenin (Yumai 34) . While in middle or late stages of grain filling, contents of protein compositions were less influenced by heat stress. Compared with the three wheat cultivars, the effect of heat stress on protein compositions was much greater in Yumai 34 than in Yumai 49 and Yumai 50.
4. Farinograms parameters were significantly influenced by sowing dates in Yumai 34, whereas less influenced in Yumai 49, Yumai 50 and Waxy 1. In strong-gluten cultivar Yumai 34, the minimum and maximum values of lour development time, stability time and Farinograms were obtained in B3 and B5, respectively.
In Experiment two, stability time and Farinograms quality number were significantly decreased by heat stress at different grain filling stages in strong-gluten wheat cultivar Yumai 34, whereas relative smaller influence was found in weak-gluten wheat cultivar Yumai 50. For the medium-strong gluten wheat cultivar Yumai 49, the stability time and Farinograms quality number improved by heat stress occurred in early stage of grian filling, but decreased in the middle- or later stages of grain filling.
5. Maximum resistance and R/E were significantly influenced by sowing dates in Yumai 34 and Yumai 49. With the delay of sowing dates, they decreased compared with the first sowing treatment (treatment of B3 obtained the smallest values and the differences were significant with treatments of B1 and B2 ) in Yumai 49, but increased in the later sowing treatments. While in Yumai 50 and Waxy 1, parameters such as the maximum resistance and R/E of Yumai 49 were little influenced by sowing dates.
Under heat stress conditions, parameters such as the resistance and maximum resistance decrease in all the three wheat cultivars. And the greatest drop was obtained in cultivar Yumai 34. Parameters such as extensibility showed different changes among cultivars and heat stress at different grain filling stages.
We concluded from the above results that, (1) different responses of quality traits to temperature regimes were obtained among the cultivars. In generally, strong-gluten wheat cultivar Yumai 34 showed relative sensitive to temperature changes and heat stress in grain filling stages. (2) Under conditions of minor magnitude of increasing temperature (with the delay of sowing dates), most quality traits in strong-gluten wheat cultivar were improved. While theses parameters (especially the processing quality traits) significant declined under heat stress conditions, indicating that wheat quality traits' response was different to various temperature regimes. (3) in wheat production, the optimum sowing dates should be chosen according to not only the quality changes in different cultivars varieties but also the grain yield. And Cultivating measures should be taken to avoid or relieve damages of heat stress at later growth stages.
1.播期和高温胁迫均显著影响籽粒淀粉含量及其组分。随着播期的推迟,强筋品种豫麦34和中筋品种豫麦49籽粒淀粉含量及其组分均表现为增加趋势(播期过晚又下降),弱筋品种豫麦50的支链淀粉含量及总淀粉含量随播期推迟而呈显著升高趋势,直链淀粉含量变化不明显。罩箱试验中,灌浆期不同时段高温胁迫均导致淀粉含量及其组分显著下降。其中,豫麦34和豫麦49的下降幅度均表现为前期＞后期＞中期;豫麦50的支链淀粉含量和总淀粉含量下降幅度均表现为后期＞前期＞中期,而直链淀粉含量则为前期＞中期＞后期。
2.播期显著影响弱筋品种豫麦50和糯麦品种糯麦1号的淀粉糊化特性,而对强筋品种豫麦34和中筋品种豫麦49的影响相对较小。随播期推迟,豫麦50和糯麦1号的粘度参数(如峰值粘度等)均显著升高(B1除外)。在罩箱高温条件下,前期高温胁迫使3个品种的峰值粘度等参数均显著下降,而中后期高温下各品种的反应不同。不同时段比较,豫麦34和豫麦49均以前期高温的影响最大,豫麦50则以中期高温影响较大。
3.播期显著影响糯麦1号蛋白质含量及其组分,而对普通小麦的影响程度相对较小。强筋品种豫麦34的总蛋白质含量及其组分随播期推迟而有所下降,谷/醇比升高;豫麦49的总蛋白质含量和清蛋白下降,其他组分变化不明显;豫麦50的蛋白质含量及其组分(醇溶蛋白除外)随播期推迟而上升。在高温胁迫条件下,灌浆前期高温使蛋白质含量显著增加,且主要是谷蛋白(豫麦34)和醇溶蛋白(豫麦49)的增加;中期和后期高温对蛋白质组分的影响相对较小。品种间比较以强筋品种豫麦34受影响最大。
4.播期显著影响强筋小麦品种豫麦34的粉质参数,而对豫麦49、豫麦50和糯麦1号的影响较小。豫麦34的形成时间、稳定时间和粉质质量指数均表现为B3最小,B5最大。灌浆期不同时段高温胁迫均使强筋品种豫麦34的粉质质量指数和稳定时间显著下降,而对弱筋小麦豫麦50粉质参数的影响不大。对于豫麦49来说,灌浆前期高温胁迫使面粉稳定时间和粉质质量指数升高,而中期和后期高温则降低。
5.播期主要影响豫麦34和豫麦49的最大拉伸阻力和拉伸比例。随着播期的推迟,豫麦34的最大拉伸阻力和拉伸比例表现为先降低而后升高的趋势;豫麦49的最大抗延阻力及拉伸比例以B3最小,与B1和B2有显著差异。豫麦50和糯麦1号的拉伸参数几乎不受播期影响。在高温胁迫条件下,3品种的拉伸阻力、最大拉伸阻力等均降低,其中以豫麦34降幅最大;延伸度在不同品种、不同时段高温之间表现有差异。
以上研究结果表明,(1)不同类型品种、不同品质性状对温度条件的响应存在一定的差异,总体而言,强筋小麦豫麦34品质性状受温度影响较大。(2)在增温幅度较小的条件(随播期推迟)下,强筋小麦品质性状有所改善;而强度较大的高温胁迫导致其加工品质显著下降。(3)生产上应针对不同类型品种的品质变化,确立其适宜的播期,并注意采取栽培调控措施,缓解小麦生育后期不同时段的高温或干熟风危害。
Two experiments were carried out in field conditions in the farm of Henan Agricultural University in growing seasons of 2004-2005 and 2005-2006. Experiment one was a factorial combination of five sowing dates and six cultivars. Experiment two was a simulation-trial, in which the temperature was enhanced by covering wheat seedlings with man-made plastic box. Thus different temperature regimes were established for wheat after anthesis to evaluate temperature effects on grain quality traits, such as starch content and its components, starch paste properties, protein concentration and its components, farinograms and extensograms parameters. The main results were as follows:
1 Both sowing dates and heat stress significantly influenced starch content and its components in grains of different special-used wheat cultivars. With the delay of sowing date, contents of starch and its component increased in the strong-gluten wheat cultivar Yumai 34 and the medium-strong gluten wheat Yumai 49. For weak-gluten wheat Yumai 50, total starch content and amylopectin content were gradually increased with delay of sowing date. In Experiment 2, heat stress at different grain filling stages decreased starch content and its component in all the three wheat cultivars. Compared with different periods of heat stress, we found that the effect occurred in early grain filling stage was much greater than in late and middle stages (The magnitude of influence was early stage>late stage>middle stage) in both Yumai 34 and Yumai 49. But for Yumai 50, the influence of heat stress in late stage was greater on amylopetin and total starch content, but influence occurred in early stages was greater on amylose.
2. Flour paste parameters were significantly influenced by sowing dates in weak-gluten wheat Yumai 50 and Waxy wheat 1, while little influence was found in strong-gluten cultivar Yumai 34 and medium-strong-gluten cultivar Yumai 49. With delay of sowing dates, paste parameters (such as peak viscosity ) behaved increased significantly in Yumai 50 and waxy 1, while in Yumai 34 and Yumai 49, no difference was obtained among treatments of sowing dates.
Heat stress occurred in early stage of grain filling significantly decreased the paste properties such as PV in all the three wheat cultivars. But for late stages of heat stress, the response was different among the three cultivars. Comparison of magnitude of the influence of heat stress, early stage of heat stress had relatively greater influence on paste properties in Yumai 34 and Yumai 49, but in Yumai 50, influence of middle stage of heat stress was greater.
3. Protein content and its compositions in Waxy 1 were significantly influenced by sowing dates, whereas relatively smaller influence was obtained in common wheat cultivars in Experiment one. With delay of sowing date, protein content and its compositions showed a decreasing tendency in grains of Yumai 34, but the ratio of glutenin to gliadin increased. In grains of Yumai 49, only content of total protein and albumin decreased obviously, other compositions wasn't affected by sowing dates. In grains of Yumai 50, total protein content and its compositions (except for gliadin ) increased with delay of sowing dates, showing a negative effect for this weak-gluten cultivar.
Total protein content was significantly increased by heat stress occurred in the early stage of grain filling, mainly caused by the enhance of gliadin (Yumai 49) and glutenin (Yumai 34) . While in middle or late stages of grain filling, contents of protein compositions were less influenced by heat stress. Compared with the three wheat cultivars, the effect of heat stress on protein compositions was much greater in Yumai 34 than in Yumai 49 and Yumai 50.
4. Farinograms parameters were significantly influenced by sowing dates in Yumai 34, whereas less influenced in Yumai 49, Yumai 50 and Waxy 1. In strong-gluten cultivar Yumai 34, the minimum and maximum values of lour development time, stability time and Farinograms were obtained in B3 and B5, respectively.
In Experiment two, stability time and Farinograms quality number were significantly decreased by heat stress at different grain filling stages in strong-gluten wheat cultivar Yumai 34, whereas relative smaller influence was found in weak-gluten wheat cultivar Yumai 50. For the medium-strong gluten wheat cultivar Yumai 49, the stability time and Farinograms quality number improved by heat stress occurred in early stage of grian filling, but decreased in the middle- or later stages of grain filling.
5. Maximum resistance and R/E were significantly influenced by sowing dates in Yumai 34 and Yumai 49. With the delay of sowing dates, they decreased compared with the first sowing treatment (treatment of B3 obtained the smallest values and the differences were significant with treatments of B1 and B2 ) in Yumai 49, but increased in the later sowing treatments. While in Yumai 50 and Waxy 1, parameters such as the maximum resistance and R/E of Yumai 49 were little influenced by sowing dates.
Under heat stress conditions, parameters such as the resistance and maximum resistance decrease in all the three wheat cultivars. And the greatest drop was obtained in cultivar Yumai 34. Parameters such as extensibility showed different changes among cultivars and heat stress at different grain filling stages.
We concluded from the above results that, (1) different responses of quality traits to temperature regimes were obtained among the cultivars. In generally, strong-gluten wheat cultivar Yumai 34 showed relative sensitive to temperature changes and heat stress in grain filling stages. (2) Under conditions of minor magnitude of increasing temperature (with the delay of sowing dates), most quality traits in strong-gluten wheat cultivar were improved. While theses parameters (especially the processing quality traits) significant declined under heat stress conditions, indicating that wheat quality traits' response was different to various temperature regimes. (3) in wheat production, the optimum sowing dates should be chosen according to not only the quality changes in different cultivars varieties but also the grain yield. And Cultivating measures should be taken to avoid or relieve damages of heat stress at later growth stages.
引文
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