小麦耐高温优异资源鉴定及其与农艺性状的关联分析

doi:10.3864/j.issn.0578-1752.2026.21.002

Abstract

Abstract:

【Objective】To address the wheat yield loss caused by high temperature stress during grain filling, this study was conducted to clarify the effects of post-anthesis high temperature stress on plant phenotype, agronomic traits, yield and yield components of different wheat genotypes, establish a comprehensive evaluation system for wheat high temperature tolerance suitable for winter wheat regions in the middle and lower reaches of the Yangtze River, screen out high temperature tolerant wheat varieties, and provide identification methods and high quality germplasm resources for wheat high temperature tolerance breeding. 【Method】30 winter wheat varieties were used as experimental materials. On the 7th day after anthesis, two treatments were set for 7 days respectively, including the high temperature treatment (38 ℃ daytime/20 ℃ nighttime) and the control treatment (25 ℃ daytime/20 ℃ nighttime). After treatment, the relative chlorophyll content (SPAD value) of flag leaves, activities of ascorbate peroxidase (APX), peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT), as well as the contents of malondialdehyde (MDA), hydrogen peroxide (H₂O₂) and superoxide anion radical (O₂^-·) were measured. After harvest, grain length, grain width, grain weight per spike, thousand-grain weight and yield per plant were determined. Analysis of variance (ANOVA) was firstly adopted to eliminate indicators with no significant differences. All raw data were standardized by the high temperature tolerance coefficient (HTC). Principal component analysis (PCA) combined with the membership function method were performed to calculate the comprehensive D value for evaluating wheat high temperature tolerance. Redundancy analysis (RDA) and stepwise regression were finally used to construct the prediction model. 【Result】High temperature stress during grain filling stage caused varying degrees of leaf yellowing and grain shrinkage in all tested wheat genotypes. Under high temperature treatment, all index varied in the range of -66.82% to 210.07%, with the content of O₂^-· showing the greatest increase (210.07%) and APX activity showing the greatest decreased (-66.82%). Significant differences in HTC values were observed among different wheat cultivars, with coefficients of variation (CV) ranging from 9.522% to 115.003%. APX activity had the highest CV (115.003%), and grain width had the lowest CV (9.522%). PCA was performed on 7 indicators that met the criteria of MSA > 0.5 and KMO ≥ 0.6. 4 independent comprehensive new components were extracted, which explained 82.814% of the total variance in the original data. Furthermore, cluster analysis based on the comprehensive evaluation value D classified the 30 cultivars into three categories: 5 high temperature tolerant cultivars, 12 moderately high temperature tolerant cultivars, and 13 high temperature sensitive cultivars. The optimal regression model for wheat high temperature tolerance evaluation was established via redundancy analysis and stepwise regression: D=-0.111+0.259X₈+0.136X₁₂+0.186X₂+0.111X₁+0.137X₁₁+0.12X₁₀. The regression values (RV) of each variety were highly correlated with the D values (r=0.996). Flag leaf relative chlorophyll content (X₈), yield per plant (X₁₂), POD activity (X₂), APX activity (X₁), thousand-grain weight (X₁₁) and grain weight per spike (X₁₀) were identified as core indicators for evaluating wheat high temperature tolerance. 【Conclusion】High temperature stress during grain filling stage significantly constrained the growth and development of wheat. Using PCA and cluster analysis, 5 high temperature tolerant wheat cultivars were screened out. A comprehensive evaluation model for wheat high temperature tolerance applicable to the middle and lower reaches of the Yangtze River winter wheat was established, which can be effectively used to evaluate the high temperature tolerance of different wheat varieties at grain filling stage.

Key words: Triticum aestivum L., grain filling stage, high temperature tolerance, comprehensive evaluation, germplasm identification

YIN XiaoKang, FENG JiaYi, LI XuKang, ZHANG ZhaoXu, MA Chi, WANG RuoYu, BAI JiaQian, LAN LuoBing, ZHANG LiangFeng, LIU YiKe, ZHU ZhanWang, DING FuGong, LIU DaTong, WANG ShuPing, FANG ZhengWu, ZHANG YingXin. Identification of Excellent High Temperature Tolerant Resources in Wheat and Their Association Analysis with Agronomic Traits[J].Scientia Agricultura Sinica, 2026, 59(21): 4710-4728.

Figures/Tables 10

Table 1

Fig. 1

Fig. 2

Table 2

Heat tolerance coefficient (HTC) of each single index of different wheat cultivars"

品种Variety	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈	X₉	X₁₀	X₁₁	X₁₂
楚襄40 Chuxiang 40	0.051	0.374	1.084	0.992	0.790	1.100	1.774	0.410	1.267	0.495	0.674	0.424
楚襄1588 Chuxiang1588	0.404	0.076	0.967	1.172	1.358	0.876	1.159	0.432	0.861	0.431	0.590	0.503
襄麦2305 Xiangmai 2305	0.510	0.182	0.936	0.910	0.557	0.837	0.506	0.687	0.841	0.499	0.449	0.367
华麦216 Huamai 216	0.210	0.632	1.416	0.769	0.506	0.759	2.726	0.652	0.832	0.500	0.606	0.467
垦麦58 Kenmai 58	0.269	0.673	1.299	0.950	0.644	0.617	1.787	0.683	0.858	0.373	0.545	0.303
鄂麦017 Emai 017	0.187	0.696	0.994	0.908	0.346	0.931	3.104	0.751	0.761	0.470	0.487	0.321
鄂麦180 Emai180	0.231	0.768	1.274	0.825	0.413	0.832	1.493	0.922	0.989	0.711	0.962	0.875
长麦2号 Changmai 2	0.088	0.796	1.230	1.107	0.245	1.274	3.690	0.986	0.929	0.670	0.664	0.515
鄂麦229 Emai 229	0.658	0.612	1.051	0.976	0.671	1.109	1.709	0.937	0.903	0.432	0.685	0.378
长辐麦10号 Changfumai 10	0.050	0.670	1.306	0.873	1.162	2.251	3.396	0.655	0.944	0.612	0.754	0.510
H51995	0.055	0.681	1.714	0.826	1.066	1.638	4.077	0.887	0.932	0.478	0.664	0.435
鄂麦026 Emai 026	0.072	0.432	1.074	0.674	0.851	1.147	3.544	0.861	0.968	0.584	0.744	0.292
泰麦1号 Taimai 1	0.977	0.683	1.187	1.030	1.036	0.976	4.176	1.070	1.077	0.820	0.957	0.615
楚科316 Chuke 316	0.165	0.713	1.077	0.924	0.456	0.974	3.338	1.011	0.933	0.479	0.750	0.555
长麦007 Changmai 007	0.254	1.561	1.260	1.009	0.655	1.137	2.422	0.924	0.933	0.813	0.761	1.012
轮选112 Lunxuan112	0.102	0.217	0.935	0.827	0.685	1.078	1.604	0.962	0.973	0.865	0.823	0.906
创红麦2号 Chuanghongmai 2	0.038	0.766	1.199	0.834	0.538	1.731	5.338	0.834	0.853	0.708	0.583	0.826
华麦1913 Huamai 1913	1.159	0.776	1.274	0.977	0.553	1.112	1.697	0.994	0.935	0.460	0.691	0.460
华麦230 Huamai 230	0.093	1.974	1.279	0.843	0.780	1.009	6.323	0.910	0.950	0.470	0.764	0.352
鄂麦008 Emai 008	0.946	0.948	1.121	1.008	0.793	1.022	3.665	0.942	0.980	0.768	0.821	0.566
华麦243 Huamai 243	0.053	0.362	1.110	0.830	0.546	1.120	6.354	1.039	0.973	0.629	0.827	0.399
长辐麦8号 Changfumai 8	0.144	0.627	1.309	0.950	1.134	1.042	2.741	0.931	0.918	0.933	0.708	0.622
鄂810619 E810619	0.227	0.787	1.485	0.814	0.837	0.999	1.616	0.989	0.970	0.375	0.890	0.456
鄂麦235 Emai 235	1.118	0.498	0.958	1.024	1.046	1.315	3.467	0.757	0.886	0.698	0.865	0.698
襄麦2355 Xiangmai 2355	0.022	0.787	1.490	0.872	0.635	3.145	4.131	0.744	0.932	0.575	0.742	0.602
华麦2260 Huamai 2260	1.321	0.743	1.131	0.719	0.630	0.810	0.701	0.948	0.904	0.963	0.701	0.811
金广天麦2号Jinguangtianmai 2	0.065	0.561	1.186	1.110	0.690	2.393	3.079	0.843	0.848	0.241	0.423	0.212
长麦5号Changmai 5	0.036	0.379	1.101	1.139	0.555	4.139	2.742	0.873	0.974	0.610	0.761	0.560
鄂麦30 Emai 30	0.026	0.250	1.203	0.744	0.357	5.380	7.869	0.486	0.879	0.689	0.719	0.435
华麦1912 Huamai 1912	0.804	0.190	0.912	0.892	0.388	2.886	3.792	0.416	0.992	0.774	0.881	0.774
平均值Average	0.344	0.647	1.185	0.918	0.697	1.521	3.134	0.818	0.933	0.604	0.716	0.542
标准差STDEV	0.396	0.381	0.186	0.125	0.270	1.084	1.712	0.190	0.089	0.178	0.136	0.200
变异系数CV(%)	115.003	58.890	15.653	13.640	38.775	71.260	54.630	23.268	9.522	29.394	18.988	36.945

Table 2

Table 3

Table 4

Table 5

The value of each variety’s comprehensive index (CI), index weight, u(Xj), D value, RV and comprehensive valuation"

品种 Variety	CI 1	CI 2	CI 3	CI 4	u1	u2	u3	u4	D值 D value	RV	综合评价 Comprehensive evaluation
楚襄40 Chuxiang 40	-1.069	-1.037	-1.049	0.385	0.258	0.269	0.121	0.591	0.274	0.280	高温敏感型High temperature-sensitive type
楚襄1588 Chuxiang1588	-1.105	-1.811	-0.256	0.543	0.248	0.095	0.332	0.626	0.254	0.261	高温敏感型High temperature-sensitive type
襄麦2305 Xiangmai 2305	-1.197	-1.425	0.910	0.535	0.224	0.182	0.643	0.624	0.319	0.329	高温敏感型High temperature-sensitive type
华麦216 Huamai 216	-0.844	0.374	-0.601	0.777	0.317	0.586	0.241	0.676	0.424	0.405	高温敏感型High temperature-sensitive type
垦麦58 Kenmai 58	-1.408	0.276	0.316	0.629	0.168	0.564	0.485	0.644	0.389	0.381	高温敏感型High temperature-sensitive type
鄂麦017 Emai 017	-1.226	-0.380	0.682	0.739	0.216	0.417	0.582	0.668	0.383	0.401	高温敏感型High temperature-sensitive type
鄂麦180 Emai180	1.367	0.501	-1.052	-0.659	0.903	0.615	0.120	0.364	0.634	0.632	中等耐高温型 Moderately high temperature-tolerant type
长麦2号Changmai 2	0.027	0.636	-0.099	-0.165	0.548	0.645	0.374	0.472	0.542	0.544	中等耐高温型 Moderately high temperature-tolerant type
鄂麦229 Emai 229	-0.393	-0.152	1.624	-0.564	0.437	0.468	0.833	0.385	0.504	0.516	中等耐高温型 Moderately high temperature-tolerant type
长辐麦10号Changfumai 10	-0.265	0.196	-1.097	0.102	0.470	0.546	0.108	0.530	0.442	0.435	高温敏感型High temperature-sensitive type
H51995	-0.718	1.684	-0.762	-0.296	0.350	0.881	0.198	0.443	0.498	0.459	中等耐高温型 Moderately high temperature-tolerant type
鄂麦026 Emai 026	-0.516	-0.214	0.097	-1.467	0.404	0.454	0.426	0.189	0.401	0.412	高温敏感型High temperature-sensitive type
泰麦1号Taimai 1	1.624	0.111	1.109	-1.124	0.971	0.527	0.696	0.263	0.718	0.715	耐高温型High temperature-tolerant type
楚科316 Chuke 316	-0.014	0.321	0.413	-0.922	0.537	0.574	0.511	0.307	0.521	0.537	中等耐高温型 Moderately high temperature-tolerant type
长麦007 Changmai 007	1.556	1.189	-0.799	2.265	0.953	0.770	0.188	1.000	0.779	0.786	耐高温型High temperature-tolerant type
轮选112 Lunxuan112	1.314	-1.002	-1.082	-1.084	0.889	0.277	0.113	0.272	0.514	0.530	中等耐高温型 Moderately high temperature-tolerant type
创红麦2号 Chuanghongmai 2	0.274	0.125	-1.033	1.313	0.613	0.530	0.126	0.793	0.528	0.529	中等耐高温型 Moderately high temperature-tolerant type
华麦1913 Huamai 1913	0.100	0.405	2.251	0.190	0.567	0.593	1.000	0.549	0.643	0.632	中等耐高温型 Moderately high temperature-tolerant type
华麦230 Huamai 230	-0.194	2.214	0.692	1.259	0.489	1.000	0.585	0.781	0.691	0.711	耐高温型High temperature-tolerant type
鄂麦008 Emai 008	1.083	0.046	1.284	0.292	0.828	0.513	0.742	0.571	0.691	0.696	耐高温型High temperature-tolerant type
华麦243 Huamai 243	0.065	0.077	0.037	-2.335	0.558	0.519	0.410	0.000	0.465	0.474	高温敏感型High temperature-sensitive type
长辐麦8号 Changfumai 8	0.725	0.318	-0.925	-0.002	0.733	0.574	0.154	0.507	0.568	0.556	中等耐高温型 Moderately high temperature-tolerant type
鄂810619 E810619	-0.123	1.494	0.079	-1.581	0.508	0.838	0.422	0.164	0.560	0.546	中等耐高温型 Moderately high temperature-tolerant type
鄂麦235 Emai 235	1.101	-1.252	1.050	0.094	0.833	0.221	0.680	0.528	0.590	0.599	中等耐高温型 Moderately high temperature-tolerant type
襄麦2355 Xiangmai 2355	-0.150	0.940	-1.273	0.287	0.501	0.714	0.062	0.570	0.503	0.483	中等耐高温型 Moderately high temperature-tolerant type
华麦2260 Huamai 2260	1.734	-0.589	1.304	1.509	1.000	0.370	0.748	0.836	0.750	0.741	耐高温型High temperature-tolerant type
金广天麦2号Jinguangtianmai 2	-2.041	0.317	0.884	0.047	0.000	0.573	0.636	0.518	0.331	0.335	高温敏感型High temperature-sensitive type
长麦5号Changmai 5	-0.005	-0.269	-0.545	-1.136	0.539	0.442	0.256	0.261	0.435	0.443	高温敏感型High temperature-sensitive type
鄂麦30 Emai 30	-0.575	-0.863	-1.505	-0.105	0.388	0.308	0.000	0.485	0.312	0.304	高温敏感型High temperature-sensitive type
华麦1912 Huamai 1912	0.874	-2.233	-0.655	0.474	0.772	0.000	0.226	0.611	0.432	0.440	高温敏感型High temperature-sensitive type
权重ω	0.431	0.306	0.160	0.103

Table 5

Fig. 3

Fig. 4

Table 6

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性状 Trait	对照Control	高温处理High temperature treatment	变幅 Range (%)
性状 Trait	均值±标准差Mean±SD	均值±标准差Mean±SD	变幅 Range (%)
超氧化物歧化酶活性SOD activity (U·g^-1·h^-1)	761.88±65.36b	896.18±108.88a	17.63
过氧化物酶活性POD activity (U·g^-1·min^-1)	361.79±76.06a	217.17±87.66b	-39.97
过氧化氢酶活性CAT activity (U·g^-1·min^-1)	593.87±62.71a	539.44±49.96b	-9.17
抗坏血酸过氧化物酶活性APX activity (U·g^-1)	2.20±1.19a	0.73±0.96b	-66.82
丙二醛含量MDA content (μmol·g^-1)	29.73±5.89b	42.16±23.80a	41.81
过氧化氢含量H₂O₂ content (μmol·g^-1)	5.53±2.06a	3.80±1.95b	-31.28
超氧阴离子自由基含量O₂^-· content (μg·g^-1)	22.74±7.96b	70.51±43.12a	210.07
旗叶叶绿素相对含量Flag leaf SPAD	56.33±4.16a	46.40±12.51b	-17.63
穗粒重Grain weight per spike (g)	1.14±0.30a	0.66±0.17b	-42.11
粒长Grain length (mm)	5.97±0.45a	6.04±0.39a	1.27
粒宽Grain width (mm)	2.73±0.26a	2.53±0.22b	-7.22
千粒重Thousand-grain weight (g)	37.27±7.15a	26.57±7.02b	-28.71
单株产量Yield per plant (g)	4.46±1.23a	2.29±0.73b	-48.65

变量筛选阶段 Screening stage	Measure of Sampling Adequacy度量值 Measure of Sampling Adequacy measurement value												Kaiser-Meyer-Olkin度量值 Kaiser-Meyer-Olkin measurement value	Bartlett球形度检验 Bartlett’s sphericity test
变量筛选阶段 Screening stage	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈	X₉	X₁₀	X₁₁	X₁₂		Bartlett球形度检验 Bartlett’s sphericity test
Bef.	0.452	0.411	0.380	0.209	0.199	0.379	0.337	0.350	0.290	0.449	0.434	0.384	0.37	<0.001
Aft.	0.702	0.558	0.583	-	-	-	-	0.633	-	0.643	0.819	0.628	0.65	<0.001

主成分Principle factor		CI 1	CI 2	CI 3	CI 4
特征值Eigen value		2.499	1.772	0.929	0.597
贡献率Contribution ratio (%)		35.705	25.316	13.269	8.523
累计贡献率Cumulative contribution ratio (%)		35.705	61.022	74.291	82.814
特征向量Eigen vector	X₁	0.302	-0.246	0.726	0.245
	X₂	0.150	0.587	0.173	0.552
	X₃	-0.062	0.604	-0.274	0.042
	X₈	0.280	0.438	0.415	-0.462
	X₁₀	0.541	-0.158	-0.244	0.128
	X₁₁	0.481	0.069	-0.132	-0.549
	X₁₂	0.530	-0.088	-0.345	0.320

变量Variable	B	β	t	P	VIF
	-0.111	0.000	-6.572	<0.001	-
X₈	0.259	0.348	15.300	<0.001	1.380
X₁₂	0.136	0.193	6.122	<0.001	2.641
X₂	0.186	0.499	22.634	<0.001	1.298
X₁	0.111	0.309	15.111	<0.001	1.118
X₁₁	0.137	0.131	5.491	<0.001	1.526
X₁₀	0.120	0.150	4.692	<0.001	2.726

Identification of Excellent High Temperature Tolerant Resources in Wheat and Their Association Analysis with Agronomic Traits

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