花后渍水、高温及其复合胁迫对小麦籽粒淀粉组成与糊化特性的影响

doi:10.3864/j.issn.0578-1752.2015.04.19

摘要/Abstract

摘要： 【目的】小麦生育后期土壤渍水（WL）、高温（HT）是长江中下游和黄淮南部麦区的主要气象灾害之一，对小麦产量形成和品质性状影响较大。本研究旨在探明小麦在逆境及其复合胁迫下籽粒淀粉组成和品质的变化。【方法】2011—2013年度以小麦品种郑麦004为材料，采用盆栽方式研究小麦花后土壤渍水（WL，花后5—14 d全天进行）、高温（HT，花后5—14 d，每天10：00—16：00处理）及渍水+高温复合胁迫（WL+HT）对小麦产量、淀粉组成及其糊化特性的影响。【结果】WL、HT及WL+HT胁迫均导致小麦淀粉产量显著下降，其中2011—2012年分别下降28%、46%和52%，2012—2013年分别下降27%、43%和61%。WL对总淀粉及其组分的影响不显著，但使直链淀粉含量降低，支链淀粉含量增加，淀粉直/支比呈下降趋势。HT和WL+HT复合胁迫使直链淀粉和支链淀粉含量均下降，并显著降低总淀粉含量，其中2011—2012年度使总淀粉含量分别下降11.0%和10.8%，2012—2013年度分别下降8.2%和5.5%。WL对淀粉糊化特性的影响两年间存在差异：2011—2012年度WL使低谷黏度显著下降，但对其他黏度参数的影响不显著；而2012—2013年度WL使其峰值黏度、低谷黏度、终结黏度、稀懈值和回生值分别增加27.9%、39.2%、31.5%、21.9%和27.9%，均达显著水平。HT显著降低淀粉的峰值黏度、低谷黏度、终结黏度、稀懈值和糊化时间，2011—2012年度分别降低22.2%、22.0%、16.9%、22.5%和4.8%，2012—2013年度分别降低39.6%、62.0%、62.7%、28.0%和7.0%。WL+HT复合胁迫对糊化特性的影响两年度间存在差异：2011—2012年度WL+HT使其峰值黏度、低谷黏度、终结黏度和稀懈值分别显著降低20.9%、23.9%、10.4%和15.2%，而2012—2013年度使其分别显著增加15.4%、30.2%、7.1%和6.4%。相关分析表明，籽粒中总淀粉和支链淀粉含量与峰值黏度、低谷黏度、终结黏度和稀懈值呈显著或极显著的正相关，而直链淀粉含量与主要黏度参数相关多不显著。【结论】土壤渍水、高温使小麦淀粉产量显著下降，土壤渍水和高温复合胁迫明显加重了危害。逆境胁迫改变淀粉组分和淀粉直/支比，导致主要淀粉糊化参数变化。与土壤渍水相比，高温对淀粉糊化参数的影响更大，而复合胁迫未表现出加重影响的现象。

关键词: 小麦, 渍水, 高温, 淀粉含量, 糊化特性

Abstract: 【Objective】 Waterlogging(WL) and high temperature(HT) are major meteorological disasters to winter wheat after anthesis in both the middle and lower Yangtze Valley and the south of Huanghuai wheat production regions, which have a great impact on grain yield and quality of winter wheat. However, little is known on the effect of various stresses and their combination(WL+HT) on starch formation and quality in wheat grains. 【Method】 A pot experiment was conducted in the growing season of 2011-2013. Wheat cultivar Zhengmai 004, was treated with waterlogging and/or high temperature stress from the 5th to 14th day after anthesis. 【Result】The starch yield was reduced significantly under WL, HT and WL+HT stresses. The reduction percentages were 28%, 46% and 52%, respectively in 2011-2012 year and 27%, 43% and 61% in 2012-2013 year, respectively. Although slight increase of amylopectin concentration and decreases of amylose concentration and the ratio of amylose to amylopectin were observed in the experiment, there was no significant difference existed in starch compositions between WL and CK group. HT and WL+HT decreased the concentrations of amylose and amylopectin, and significantly decreased the concentration of total starch by 11.0% and 10.8%, respectively in 2011-2012 growing season, and by 8.2% and 5.5%, respectively in 2012-2013 growing season. WL significantly decreased the minimum viscosity(MV) in 2011-2012 growing season, but had no significant impact on any other pasting parameters. However in the growing season of 2012-2013, WL significantly increased the peak viscosity (PV) minimum viscosity(MV) , final viscosity(FV), breakdown and setback by 27.9%, 39.2%, 31.5%, 21.9% and 27.9%, respectively. HT significantly reduced the peak viscosity(PV) , minimum viscosity(MV) , final viscosity (FV) , breakdown and peak time(PT) by 22.2%, 22.0%, 16.9%, 22.5% and 4.8%, respectively in 2011-2012 growing season, and by 39.6%, 62.0%, 62.7%, 28.0% and 7.0%, respectively in 2012-2013 growing season. Effects of WL+HT combination on starch pasting properties differed between the experimental seasons. WL+HT significantly decreased PV, MV, FV and breakdown by 20.9%, 23.9%, 10.4% and 15.2%, respectively in 2011-2012 growing season, but increased by 15.4%, 30.2%, 7.1% and 6.4%, respectively in 2012-2013 growing season. Correlation analysis indicated that both the content of the total starch and amylopectin were positively correlated with PV, MV, FV and breakdown in both wheat cultivars. However, no significant correlations were obtained between the content of amylose and pasting properties in the experiment. 【Conclusion】 Post-anthesis WL and HT significantly reduced starch yield. And the combination stress of WL and HT(WL+HT) increased the damage. WL, HT and WL+HT strongly influenced starch content and its compositions, and resulted in obvious changes of starch pasting properties. In the current study, we also found that HT had a relatively greater influence on starch quality than that of WL. However, the combination stress didn’t improve the impact of HT on pasting properties, indicating that interaction existed between WL and HT.

Key words: wheat, waterlogging, high temperature, starch content, pasting properties

王晨阳，张艳菲，卢红芳，赵君霞，马耕，马冬云，朱云集，郭天财，马英，姜玉梅. 花后渍水、高温及其复合胁迫对小麦籽粒淀粉组成与糊化特性的影响[J]. 中国农业科学, 2015, 48(4): 813-820.

WANG Chen-yang, ZHANG Yan-fei, LU Hong-fang, ZHAO Jun-xia, MA Geng, MA Dong-yun, ZHU Yun-ji, GUO Tian-cai, MA Ying, JIANG Yu-mei. Effects of Post-Anthesis Waterlogging, High Temperature and Their Combination on Starch Compositions and Pasting Properties in Wheat Grains[J]. Scientia Agricultura Sinica, 2015, 48(4): 813-820.

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