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作物学报 ›› 2014, Vol. 40 ›› Issue (06): 1102-1108.doi: 10.3724/SP.J.1006.2014.01102

• 耕作栽培·生理生化 • 上一篇    下一篇

花后渍水、高温及其复合胁迫对小麦籽粒蛋白质含量和面粉白度的影响

张艳菲1,王晨阳1,2,*,马冬云1,2,卢红芳1,朱云集1,谢迎新1,2,郭天财1,2   

  1. 1河南农业大学, 河南郑州450002; 2 国家小麦工程技术研究中心, 河南郑州450002
  • 收稿日期:2013-09-02 修回日期:2014-03-04 出版日期:2014-06-12 网络出版日期:2014-04-09
  • 通讯作者: 王晨阳，E-mail: xmzxwang@163.com, Tel: 0371-63558185
  • 基金资助:

    本研究由“十二五”国家科技支撑计划项目(2013BAC09B01, 2012BAD04B07, 2013BAD07B07)和河南省现代农业产业技术体系建设专项(S2010-01-G07)资助。

Effects of Waterlogging, High Temperature and Their Interaction after Anthesis on Grain Protein Components and Flour Color in Wheat

ZHANG Yan-Fei1,WANG Chen-Yang1,2,*,MA Dong-Yun1,2,LU Hong-Fang1,ZHU Yun-Ji1,XIE Ying-Xin1,2,GUO Tian-Cai1,2   

  1. 1National Wheat Engineering Research Center, Zhengzhou 450002 China; 2 Henan Agricultural University, Zhengzhou 450002, China
  • Received:2013-09-02 Revised:2014-03-04 Published:2014-06-12 Published online:2014-04-09
  • Contact: 王晨阳，E-mail: xmzxwang@163.com, Tel: 0371-63558185

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12

摘要：

2011—2012和2012—2013年小麦生长季, 利用盆栽模拟试验研究了花后土壤渍水、高温及其复合胁迫对小麦籽粒蛋白质组分含量和面粉白度的影响。结果表明, 花后渍水、高温及其复合胁迫均导致小麦粒重的下降, 2011—2012年度使郑麦366千粒重分别下降10%、23%和16%, 而郑麦004 分别下降7%、27%和32%, 处理间差异显著; 2012—2013年度粒重变化与上一年度趋势一致, 但降幅较小。渍水使两品种蛋白质及其组分含量降低, 高温使蛋白质及其组分含量增加。渍水和高温复合胁迫对两品种的影响不同, 郑麦004籽粒总蛋白质及其组分含量两年度均显著增加, 而郑麦366在2011–2012年度无显著影响, 在2012–2013年度显著下降。在3种胁迫条件下, 郑麦366面粉亮度分别下降0.9%、1.2%和1.9%, 郑麦004面粉亮度分别下降0.2%、2.1%和1.7%; 郑麦366红度分别增加15%、33%和43%, 郑麦004红度分别增加0.3%、77.0%和42.0%; 郑麦366灰度分别增加4%、2%和11%, 郑麦004灰度分别增加4%、7%和8%。相关分析表明, 籽粒蛋白质和麦谷蛋白质含量与面粉亮度呈极显著负相关, 而与红度和灰度呈显著正相关。

关键词: 小麦, 渍水, 高温, 蛋白质含量, 白度

Abstract:

Waterlogging and high temperature after anthesis are main meteorological disasters to winter wheat growing in the middle and lower Yangtze Valley. The objective of this study was to evaluate the effects of waterlogging, high temperature, and their interaction on grain yield, protein component content, and flour color of wheat. In a two-year pot experiment from October 2011 to October 2013, wheat cultivars Zhengmai 366 and Zhengmai 004 differing in gluten strength were treated with waterlogging (WL) and/or high temperature (HT) stress from the 5th to 14th day after anthesis. In the 2011–2012 growing season, 1000-grain weights of both cultivars were reduced significantly under WL, HT, and WL+HT stresses, and the reduction percentages were 10%, 23%, and 16% in Zhengmai 366 and 7%, 27%, and 32% in Zhengmai 004, respectively. Similar influence was repeated in the 2012–2013 growing season, but the reduction percentages were smaller. In both cultivars, the contents of grain protein and protein components were decreased under WL stress and increased under HT stress. However, the effect of WL+HT on grain protein varied with cultivars. The contents of protein and its components in Zhengmai 004 significantly increased under WL+HT in both years, whereas, those in Zhengmai 366 had no significant changes in 2011–2012 growing season and had significant reductions in 2012?2013 growing season. The flour color was obviously affected by stresses in both cultivars. Under WL, HT, and WL+HT, the flour L-value decreased by 0.9%, 1.2%, and 1.9% in Zhengmai 366 and by 0.2%, 2.1%, and 1.7% in Zhengmai 004; the a-values increased by 14%, 33%, and 43% in Zhengmai 366 and by 0.3%, 76%, and 42% in Zhengmai 004; the b-values increased by 4%, 2%, and 11% in Zhengmai 366 and by 4%, 7%, and 8% in Zhengmai 004, respectively. Protein and glutenin contents had a close relationship with the flour whiteness, having the negative effect on flour L-value significantly, and the positive effect on flour a-value and b-value significantly.

Key words: Wheat, Waterlogging, High temperature, Protein contenT, whiteness

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