Abstract:

In order to investigate the pre-harvest sprouting(PHS) percentage, α-amylase activity and soluble sugar content in grains of 11 varieties with complete Wx proteins absence(waxy type), 11 varieties with one or two Wx proteins absence(non-waxy type), 2 varieties with complete Wx proteins(non-waxy type) and 1 white grain cultivar as a PHS check in wheat (Triticum aestivum L.). The results showed that the PHS percentage and soluble sugar content in grains of waxy wheat varieties were significantly higher than those of non-waxy type, but there was no significant difference in α-amylase activity between two types. The activity of α-amylase(x) significantly affected PHS percentage (y) in non-waxy wheat varieties, y=0.4145 e^0.4864x(R²=0.3513*), and soluble sugar content(x) in grains was significantly related to pre-harvest sprouting percentage for waxy wheat, y=0.0001 e^2.5599x(R²=0.5338**).High soluble sugar content might be an induced factor of PHS in waxy wheat.

Key words: Wheat, Wx protein, Pre-harvest sprout, α-amylase, Soluble sugar