| 不同小麦品种面粉品质性状对花期高温响应及耐热性评价 |
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| 引用本文： | 刘怡辰,仵妮平,&#x,,
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,.&#x,.,贾姝萍,向雪纯,李卫华,张东海.不同小麦品种面粉品质性状对花期高温响应及耐热性评价[J].新疆农业科学,2022,59(3):541-550. |
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| 作者姓名： | 刘怡辰 仵妮平 &#x
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.&#x . 贾姝萍 向雪纯 李卫华 张东海 |
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| 作者单位： | 1.石河子大学农学院/新疆生产建设兵团绿洲生态农业重点实验室,新疆石河子 8320002.九圣禾种业股份有限公司,新疆昌吉 8311003.东哈州农科院农业试验场,哈萨克斯坦东哈州 |
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| 基金项目： | 兵团国际科技合作项目(2019BC003);石河子大学动植物育种专项(YZZX202003) |
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| 摘 要： | 【目的】研究高温热害对小麦面粉品质的影响,为选育高产优质耐热型小麦品种提供理论参考。【方法】选用26份春小麦品种为材料,采用田间模拟高温胁迫,在抽穗-扬花期进行高温处理,取成熟期籽粒测定籽粒蛋白质含量、籽粒硬度及面粉品质等指标,运用聚类分析方法综合评价其耐热性。【结果】阿勃等18个品种在高温胁迫下湿面筋含量呈现上升趋势,但多数品种的面筋指数降低;龙麦30、新春38号和新春41号3个品种的峰值黏度在高温胁迫下呈显著上升,但多数小麦品种的籽粒硬度指标受花期高温影响不显著。阿勃、高原448、宁春53号、新春44号、新春40号等5个品种耐热性强;龙麦30、龙麦37、藏春11号、克春4号、龙麦26、龙麦35、高原506、克春11号、宁春16号、新春31号等 10个品种耐热性中等。【结论】高温胁迫对不同基因型小麦品种面粉品质影响不一,新疆自育品种耐热性还有待进一步提高。
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| 关 键 词： | 小麦 品种 花期高温 面粉品质 耐热性 |
| 收稿时间： | 2021-03-20 |
Responses of Flour Quality Characters of Different Wheat Varieties to High Temperature during Flowering and Species Heat Resistance Evaluation |
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| LIU Yichen,WU Niping,&#x,,
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,.&#x,.,JIA Shuping,XIANG Xuechun,LI Weihua,ZHANG Donghai.Responses of Flour Quality Characters of Different Wheat Varieties to High Temperature during Flowering and Species Heat Resistance Evaluation[J].Xinjiang Agricultural Sciences,2022,59(3):541-550. |
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| Authors: | LIU Yichen WU Niping &#x
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&#x JIA Shuping XIANG Xuechun LI Weihua ZHANG Donghai |
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| Institution: | 1. Key Laboratory of Oasis Eco-Agriculture of XPCC / College of Agronomy, Shihezi University, Shihezi Xinjiang 832003, China2. Jiushenghe Seed Industry Co., Ltd., Changji Xinjiang 831100, China3. Agricultural Experiment Site of East Kazakh Academy of Agricultural Sciences, East Kazakhstan Region, Kazakhstan |
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| Abstract: | 【Objective】 In recent years, with the intensification of the greenhouse effect, high temperature heat damage has become the main restrictive factor restricting wheat production and has a serious impact on wheat quality. Therefore, this study aims to study the effects of high temperature heat damage on wheat flour quality by using field simulation of high temperature stress in the hope of providing theoretical references for the breeding of new varieties of high-yield, high-quality, heat-resistant wheat. 【Methods】 26 spring wheat varieties from different countries and regions were selected as test materials, and high temperature treatment was carried out during the heading - blooming period. The mature grains were taken to determine the protein content, grain hardness and flour quality and other indicators by comprehensive evaluation of its heat resistance by cluster analysis. 【Results】 The wet gluten content of 18 varieties such as Abo showed an upward trend under high temperature stress, but the gluten index of most varieties decreased; the peak viscosity of 3 varieties of Longmai 30, Xinchun 38 and Xinchun 41 exhibited under high temperature significant increase, but the grain hardness indexes of most wheat varieties were not significantly affected by high temperature during flowering. Analysis of heat resistance showed that 5 varieties, including Abo, Gaoyuan 448, Ningchun 53, Xinchun 44, Xinchun 40, had strong heat resistance; Longmai 30, Longmai 37, Zangchun 11, Kechun 4 10 varieties, including Longmai 26, Longmai 35, Gaoyuan 506, Kechun 11, Ningchun 16, and Xinchun 31, showed moderate heat tolerance. 【Conclusion】 High temperature stress has different effects on flour quality of different genotype wheat varieties. The heat tolerance of Xinjiang self-bred varieties needs to be further improved. |
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| Keywords: | wheat variety high temperature during flowering flour quality heat tolerance |
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