Keywords

Winter Wheat, Crown Temperature Characteristics, Protein Components, Starch Components, Accumulation

Abstract

From 2001 to 2003, the canopy temperature characteristics and accumulation dynamics of grain protein and starch components of three winter wheat (Triticumaestivum) varieties mainly promoted in Henan Province were studied. The results show that the canopy temperature of ‘Yumai 50’ decreases significantly in the late grain-filling period, showing a cold-tail pattern, while the canopy temperature of ‘Yumai 34’ and ‘Yumai 70’ has an increasing trend, showing a warm-tail pattern. The difference in canopy temperature between cold-tail type and warm-tail type wheat at the end of grain filling is more than 2.5¡ãC. The accumulation dynamics of protein and starch components in wheat grains at different crown temperatures show differences: the accumulation of albumin and globulin in warm-tail wheat varieties is significantly higher than that of cold-tail varieties in the late grain-filling stage, and there is no significant difference in the final gliadin accumulation between varieties. The difference in glutenin accumulation is not significant before 15 days after flowering, but the gluten accumulation in warm-tail wheat increases after 20 days after flowering, and the difference from cold-tail wheat reaches a significant level of 1%. The final ratio of glutenin to total protein content also shows The same trend was found. Glutenin content had a significant positive correlation with the canopy temperature in the middle and late stages of filling and the average canopy temperature throughout the entire filling period. The correlation coefficients were 0.7781, 0.865, and 0.9687 respectively; the accumulation of starch components in wheat with different canopy temperature types There is not much difference from straight/branched, but the starch gelatinization properties show obvious differences. In addition to the thinning value, the peak viscosity, trough viscosity, final viscosity, gelatinization time, and gelatinization temperature of warm-tail wheat and cold-tail wheat and rebound value differences reached a significant level of 1% respectively.

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Original research done by Zhu Yunji, Ma Dongyun, Li Xiangyang, Guo Tiancai, Wang Chenyang

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