不同基因型燕麦强弱势粒生理特性与产量关系研究

doi:10.3724/SP.J.1006.2026.51079

Abstract

Abstract:

To investigate the physiological characteristics of superior and inferior oat grains and their impact on yield, field experiments were conducted in 2021 and 2022 at the Modern Agricultural Science and Technology Park of Inner Mongolia Agricultural University, located in Tumd Right Banner, Baotou City, Inner Mongolia Autonomous Region. Nine oat varieties were used as experimental materials to determine the sucrose metabolism, starch content and related enzyme activities during the grain-filling period and the grain yield at maturity. Correlation and path analyses were performed to elucidate the relationships between physiological traits of superior and inferior grains and overall yield. The results showed that, based on grain yield at maturity, Bayou 1, Bayou 9, Bayou 18, and Caoyou 1 were classified as high-yielding varieties (2582.67-3341.29 kg hm^-2), whereas Huabei 2, Baiyan 5, Baiyan 2, Dingyou 8, and Pin 5 were classified as low-yielding varieties (1894.05-2397.45 kg hm^-2). Compared to the low-yielding varieties, the grain yield of the high-yielding varieties increased significantly by 5.39% to 76.41%. Notably, although the sucrose content in superior grains was lower than in inferior grains, sucrose synthase (SUS) activity was higher. Additionally, starch content, starch synthase (SSS), and ADP-glucose pyrophosphorylase (AGPase) activities were all higher in superior grains than in inferior ones, indicating a higher efficiency of sucrose cleavage and conversion into starch in superior grains. Grain yield showed positive correlations with starch content, SUS, SSS, and AGPase activities in the top, middle, and bottom portions of the panicle, and negative correlations with sucrose content. Moreover, yield was negatively correlated with sucrose phosphate synthase (SPS) activity specifically in the top part of the panicle. Path analysis revealed that SSS activity in superior grains had the greatest positive effect on yield, while SUS activity in inferior grains also contributed significantly. In conclusion, enhancing starch synthesis capacity in superior grains and improving sucrose metabolism in inferior grains can effectively increase oat yield.

Key words: oat, superior and inferior grains, physiological characteristics, yield, path analysis

Cui Xue-Mei, Liu Yan-Di, Liu Jing-Hui, Mi Jun-Zhen, Wu Jun-Ying, Zhao Bao-Ping. Study on the relationship between physiological characteristics of superior and inferior grains with yield in different oat genotypes[J].Acta Agronomica Sinica, 2026, 52(4): 1220-1235.

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品种 Variety	生育期 Growth period (d)	穗型 Panicle type	小穗数 Spikelet number	熟期 Maturity period	品种来源 Variety origin
坝莜1号 Bayou 1	86-95	周散 Scattered around	21, 中 21, middle	中熟 Middle maturity	张家口市农业科学院 Zhangjiakou Academy of Agricultural Sciences
坝莜9号 Bayou 9	80-85	周散 Scattered around	30, 多 30, many	中熟 Middle maturity	张家口市农业科学院 Zhangjiakou Academy of Agricultural Sciences
坝莜18号 Bayou 18	95-100	周散 Scattered around	39, 多 39, many	晚熟 Late maturity	张家口市农业科学院 Zhangjiakou Academy of Agricultural Sciences
草莜1号 Caoyou 1	85-90	周散 Scattered around	21, 中 21, middle	早熟 Early maturity	内蒙古自治区农牧业科学院 Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences
白燕2号 Baiyan 2	78-85	侧散 Side scattered	11, 少 11, few	早熟 Early maturity	白城市农业科学院 Baicheng Academy of Agricultural Sciences
白燕5号 Baiyan 5	78-83	侧散 Side scattered	12, 少 12, few	早熟 Early maturity	白城市农业科学院 Baicheng Academy of Agricultural Sciences
华北2号 Huabei 2	85-90	周散 Scattered around	20, 中 20, middle	中熟 Middle maturity	河北省农林科学院 Hebei Academy of Agriculture and Forestry Sciences
定莜8号 Dingyou 8	86-90	周散 Scattered around	24, 中 24, middle	中熟 Middle maturity	定西市农业科学研究院 Dingxi City Agricultural Science Research Institute
品5号 Pin 5	95-100	侧散 Side scattered	19, 少 19, few	晚熟 Late maturity	张家口市农业科学院 Zhangjiakou Academy of Agricultural Sciences

粒位 Grain position	模型 Model	R	P
上部籽粒 Top grain	Y = -0.954+0.004X₁+0.005 X₂-0.023X₃+0.005X₄-0.0002X₅+0.032X₆	0.995	< 0.01
中部籽粒 Middle grain	Y = -0.479+0.036X₂-0.027X₃	0.937	< 0.01
下部籽粒 Bottom grain	Y = -2.826+0.036X₂	0.957	< 0.01

指标 Index	直接通径系数 Direct path coefficient	间接通径系数Indirect path coefficient							剩余通径系数 Residual path coefficient
指标 Index	直接通径系数 Direct path coefficient	蔗糖含量 Sucrose content	蔗糖合酶活性 SUS activity	蔗糖磷酸合成酶活性 SPS activity	淀粉合成酶活性 SSS activity	腺苷二磷酸葡萄糖焦磷酸化酶活性 AGPase activity	淀粉含量 Starch content	合计 Total	剩余通径系数 Residual path coefficient
蔗糖含量 Sucrose content	0.1509	—	-0.1096	-0.0419	-0.4448	0.0179	-0.2826	-0.8610	0.1047
蔗糖合酶活性 SUS activity	0.1410	-0.1173	—	0.1219	0.5235	-0.0191	0.3064	0.8154
蔗糖磷酸合成酶活性 SPS activity	-0.3115	0.0203	-0.0552	—	-0.0372	0.0037	-0.0837	-0.1521
淀粉合成酶活性 SSS activity	0.5826	-0.1152	0.1267	0.0199	—	-0.0177	0.3051	0.3188
腺苷二磷酸葡萄糖焦磷酸化酶活性 AGPase activity	-0.0214	-0.1261	0.1261	0.0546	0.4831	—	0.2980	0.8357
淀粉含量 Starch content	0.3335	-0.1279	0.1295	0.0782	0.5330	-0.0191	—	0.5937

指标 Index	直接通径系数 Direct path coefficient	间接通径系数Indirect path coefficient		合计 Total	剩余通径系数 Residual path coefficient
指标 Index	直接通径系数 Direct path coefficient	蔗糖合酶活性 SUS activity	蔗糖磷酸合成酶活性 SPS activity	合计 Total	剩余通径系数 Residual path coefficient
蔗糖合酶活性 SUS activity	0.8785	—	0.0292	0.0292	0.3498
蔗糖磷酸合成酶活性 SPS activity	-0.2334	-0.1101	—	-0.1101	0.3498

Study on the relationship between physiological characteristics of superior and inferior grains with yield in different oat genotypes

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