籽粒建成期高温胁迫持续时间对糯玉米籽粒产量和淀粉品质的影响

doi:10.3864/j.issn.0578-1752.2017.11.013

摘要/Abstract

摘要： 【目的】阐明籽粒建成期高温胁迫持续时间对糯玉米籽粒产量和淀粉品质的影响，为糯玉米品质调优提供支持。【方法】以苏玉糯5号和渝糯7号为材料，人工辅助授粉后利用智能温室进行高温（35℃）胁迫处理，胁迫时间分别为花后1—5 d、1—10 d和1—15 d（DAP），研究其对糯玉米籽粒产量，籽粒淀粉和蛋白质含量，淀粉理化指标（粒度大小和分布、链长分布、晶体结构、糊化特性、热力学特性）的影响。【结果】籽粒建成期高温胁迫显著减少每穗粒数和降低籽粒粒重，进而导致产量损失。与对照相比，1—5、1—10、1—15 DAP高温胁迫下籽粒产量分别降低39.3%、47.4%和50.9%。高温胁迫使籽粒中蛋白质含量升高，淀粉含量降低。高温胁迫增加了淀粉粒平均粒径，且增幅随高温胁迫持续时间延长而逐渐降低。不同处理下淀粉最大吸收波长、晶体结构和回复值均呈典型的糯性特征。高温胁迫增加了淀粉中长链比例，且其在1—10 DAP高温胁迫下苏玉糯5号最高，渝糯7号最低。结晶度对高温胁迫持续时间的响应品种间、年度间有显著差异。1—10 DAP高温胁迫对糊化特征值无显著影响，1—5和1—15 DAP高温胁迫下峰值黏度、崩解值、谷值黏度、终值黏度和糊化温度显著增加，且峰值黏度、崩解值、谷值黏度增幅以1—15 DAP高温胁迫下较大。与对照相比，高温胁迫使热焓值降低，胶凝温度、回生热焓值和回生值升高。热焓值在1—5 DAP高温胁迫下最低，胶凝温度在1—5 DAP高温胁迫下最高，回生值在不同高温胁迫持续时间下无显著差异。【结论】籽粒产量在籽粒建成期高温胁迫下显著降低，降幅随胁迫持续时间延长逐渐增大。高温胁迫增加了籽粒蛋白含量、抑制了淀粉积累。高温胁迫通过增加淀粉平均粒径和淀粉中长链比例来影响淀粉糊化和热力学特性，1—15 DAP高温胁迫下淀粉峰值黏度和崩解值最高，回复值最低；1—10和1—15 DAP高温胁迫处理下的胶凝温度低于1—5 DAP，但回生值不同高温胁迫处理下无显著差异，但均高于对照。

关键词: 籽粒建成期, 糯玉米, 高温胁迫, 籽粒产量, 淀粉品质

Abstract: 【Objective】Clarifying the influence of heat stress durations at grain formation stage on grain yield and starch quality of waxy maize, which could afford a theoretical basis for waxy maize starch quality improvement.【Method】The pot trials were conducted at Yangzhou University in 2014 and 2015. After artificial pollination, heat stress treatments (35℃) were introduced by intelligent greenhouse and the heat stress durations were 1-5 d, 1-10 d, and 1-15 d after pollinations (DAP), respectively. The grain yield, grain protein and starch content, starch physicochemical parameters (starch granule size and distribution, chain-length distribution, crystallinity, pasting and thermal properties) were analyzed using Suyunuo 5 and Yunuo 7 as materials.【Result】Heat stress at grain formation stage reduced grain number and weight, which induced yield loss and the loss at 1-5, 1-10 and 1-15 DAP was 39.3%, 47.4%, 50.9%, respectively. Heat stress increased protein content and decreased starch content in grains, respectively. High temperature increased the starch average granule size and the granule size gradually decreased with the prolongation of heat stress durations. The starch maximum absorption wavelength, crystalline structure and setback viscosity present typical waxy character. Heat stress at grain formation stage increased the proportion of long-chains in amylopectin, and the values were the highest and the lowest at 1-10 DAP heat stress conditions for Suyunuo 5 and Yunuo 7, respectively, among different treatments. Relative crystallinity in response to heat stress durations was different between two varieties and two planting years. Generally, 10 d heat stress did not affect the pasting characteristics, while the peak, trough, breakdown, and final viscosities and pasting temperature were increased by 1-5 and 1-15 DAP heat stress and the increase of peak, trough and breakdown viscosities were the highest in 1-15 DAP heat stress. Compared with control, heat stress decreased gelatinization enthalpy and increased the other thermal characteristics. The gelatinization enthalpy was the lowest in 1-15 DAP heat stress, gelatinization temperatures were the highest in 1-5 DAP heat stress, and retrogradation percentage were similar among different heat stress durations.【Conclusion】Heat stress at grain formation reduced the grain yield and the reduction was gradually severe with the prolongation of heat stress durations. High temperature suppressed grain starch accumulation and increased the protein content. Starch pasting and thermal properties were changed as the starch granule size enlarged and proportion of long-chains in amylopectin increased. Among different heat stress durations, the peak and breakdown viscosities were the highest and setback viscosity was the lowest when high temperature was introduced at 1-15 DAP. The gelatinization temperatures were the highest under 1-5 DAP heat stress conditions and no difference was observed for retrogradation percentage among three heat stress treatments.

Key words: grain formation stage, waxy maize, heat stress, grain yield, starch quality

杨欢，沈鑫，陆大雷，陆卫平. 籽粒建成期高温胁迫持续时间对糯玉米籽粒产量和淀粉品质的影响[J]. 中国农业科学, 2017, 50(11): 2071-2082.

YANG Huan, SHEN Xin, LU DaLei, LU WeiPing. Effects of Heat Stress Durations at Grain Formation Stage on Grain Yield and Starch Quality of Waxy Maize[J]. Scientia Agricultura Sinica, 2017, 50(11): 2071-2082.

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