Keywords

Cold Wheat, Warm Wheat, Grain Position, Soluble Sugar, Starch, Soluble Protein

Abstract

[Objective] To analyze the differences in the accumulation patterns of dry matter, soluble sugar, starch and soluble protein between strong and weak wheat grains of different temperature types during the filling period, and provide a theoretical basis for the utilization of different temperature wheat types and the breeding of excellent varieties. [Method] Three cold wheat varieties “rb6”, “Shaan 229” and “Xiaoyan 6” and three warm wheat varieties “9430”, “Yanshi 9” and “nr9405” were selected from Yanghua 3d From the beginning to the late filling stage, strong and weak grains of six wheat varieties were taken, and the dry weight, soluble sugar, starch and soluble protein contents were measured respectively, and the differences in the accumulation patterns of wheat grains at different temperatures were compared. [Results] In the later stage of wheat flowering and grain-filling, the dry weight of strong and weak grains of cold-type and warm-type wheat showed an increasing trend, and the dry weight of strong and weak grains of cold-type wheat increased faster than that of warm-type wheat during the grain-filling period; It is consistent with the change curve of soluble sugar content in the strong and weak grains of warm-type wheat, both showing a single-peak curve. It reaches the maximum value 7 days after flowering, then decreases rapidly, and levels off after 21 days. In the end, there is no significant difference in soluble sugar content between the two; cold type Compared with warm-type wheat, the starch and soluble protein contents of the grains of strong and weak wheat showed an increasing trend. From the early stage of filling, the starch and soluble protein contents of cold-type wheat varieties were higher than those of warm-type wheat. [Conclusion] During the grain-filling period, cold wheat with strong and weak grains accumulates matter faster than warm wheat with strong and weak grains, and the final accumulation amount is also higher.

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Original research done by Lu Shufang, Miao Fang, Bai Long

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