Scientia Agricultura Sinica ›› 2005, Vol. 38 ›› Issue (12): 2403-2407 .

• TILLAGE & CULTIVATION·PHYSIOLOGY & ECOLOGY • Previous Articles     Next Articles

Effects of High Temperature During Grain Filling Period on Antioxidant Enzymes and Lipid Peroxidation in Flag Leaves of Wheat

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  1. 扬州大学农学院农业部作物栽培生理重点开放实验室
  • Received:2005-03-24 Revised:1900-01-01 Online:2005-12-10 Published:2005-12-10

Abstract: Based on the phytotron, the effects of high temperature (daily average temperature 25℃, 30℃, 35℃ and 40℃, respectively) at grain fastest filling stage [19-21 days after anthesis (DAA)] at 50% relative air moisture on antioxidant enzymes and lipid peroxidation in flag leaves were studied. The wheat varieties tested were Yangmai 9 with weak-gluten and Yangmai 12 with medium-gluten. Compared with 25℃, the higher the temperature was, the higher MDA content in flag leaves was, while the lower the SOD, POD, CAT activities were. SOD and CAT activities in Yangmai 12 appeared to be more sensitive to high temperature than those in Yangmai 9. But POD activity in Yangmai 12 was less sensitive to high temperature. MDA content in Yangmai 12 was higher than that in Yangmai 9. 1000-grain weight declined with the rising of temperature.

Key words: Wheat, High temperature, Grain filling period, Antioxidant enzymes, Lipid peroxidation, Flag leaves

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