Keywords

Wheat, High Temperature, Moisture Stress, Protein, Starch

Abstract

High temperature and moisture stress during the grain filling period are key climate factors affecting wheat grain yield and quality. Using Yangmai 9, Xuzhou 26 and Yumai 34 wheat varieties as materials, an artificial climate chamber was used to simulate the high temperature and water stress environment during the grain filling period, and the effects of high temperature after flowering and the interaction between temperature and water on the formation of protein and starch in wheat grains were studied. Influence. The results showed that high temperature significantly increased the protein content, albumin, globulin and gliadin content of wheat grains, but reduced the glutenin content, resulting in a decrease in the glutenin/gliadin ratio. High temperature significantly reduced the total starch and amylopectin content and amylopectin/straight ratio of grains. The suitable day-night temperature difference required for the formation of grain protein, starch and their components varies with wheat quality types, but the temperature level has a greater impact on grain protein and starch than the temperature difference. Under high temperature and moisture stress, temperature has a greater impact on grain protein and starch content than moisture stress, and there is a significant interaction effect. The protein content of wheat grains was in the order of drought > control > waterlogging, with high temperature drought being the highest and suitable temperature waterlogging being the lowest. Starch content was in the order of control > drought > waterlogging, with suitable temperature control being the highest and high temperature waterlogging being the lowest. High temperature and moisture stress significantly increased the grain gliadin content but reduced the glutenin content and amylopectin content, resulting in a decrease in the protein gluten/alcohol ratio and starch branch/straight ratio. High-temperature water soaking affected the grain protein and starch components. The impact is most significant. Among different varieties, the formation of protein and components in high-protein wheat grains is more affected by high temperature and moisture stress, while the formation of grain starch in low-protein varieties is significantly regulated by temperature and moisture stress. The analysis showed that under high temperature and moisture stress, the grain protein content was significantly positively correlated with albumin and gliadin, and the grain starch content was significantly positively correlated with gluten, amylopectin content and branch/straight ratio.

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Original research done by Dai Tingbo, Zhao Hui, Jing Qi, Jiang Dong, Cao Weixing

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