Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (11): 2061-2070.doi: 10.3864/j.issn.0578-1752.2017.11.012

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• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY·AGRICULTURE INFORMATION TECHNOLOGY • Previous Articles     Next Articles

Effects of High Temperature During Grain Filling Period on Superior and Inferior Kernels’ Development of Different Heat Sensitive Maize Varieties

ZHANG Ping, CHEN GuanYing, GENG Peng, GAO Ya, ZHENG Lei, ZHANG ShaSha, WANG Pu   

  1. College of Agronomy & Biotechnology, China Agricultural University/Key Laboratory of Farming System, Ministry of Agriculture, Beijing 100193
  • Received:2016-08-26 Online:2017-06-01 Published:2017-06-01

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Abstract: :【Objective】High temperature during grain filling period is likely to cause large negative impacts on maize kernel growth and development, which is one of the important factors affecting high and stable yield of maize. To avoid and relieve the damage of high temperature and to find out the effective methods, this study compared the effects of high temperature during grain filling period on kernel formation and development of maize varieties with contrasting heat sensitivities.【Method】The temperature non-sensitive variety (Zhengdan958) and temperature sensitive variety (Demeiya1) were used in vitro culture system to investigate the influence of high temperature on maize kernel development during grain filling period (17-28 days after pollination, DAP).【Result】High temperature accelerated grain filling rate at early stage for both varieties, but decelerated grain filling rate at late stage for both varieties. As a result, the duration was shortened for grain filling and thousand kernel weight was decreased. At 40 DAP, the dry weight of Zhengdan 958 superior and inferior kernels were reduced by 10.50% and 18.95%, the dry weight of Demaya 1 superior and inferior kernels were respectively reduced by 24.78% and 28.08%. Moreover, starch synthesis was influenced by reducing the activity starch synthase under high temperature. The degree of the reduction of Demaya 1 superior and inferior kernels is significantly higher than Zhengdan 958. At 40 DAP, the starch content of Zhengdan 958 superior and inferior kernels were respectively lower 5.20% and 6.46% than the controls, the starch content of Demeiya 1 superior and inferior kernels were lower 13.68% and 16.39% than the controls. The starch synthase activities of superior and inferior kernels of Demaya 1 were reduced by 19.67% and 30.03%, respectively. The starch synthase activity of Zhengdan 958 of superior and inferior kernels was reduced by 13.70% and 11.26%, respectively. The ABA and IAA content in maize kernels of both varieties with high temperature treatment increased significantly while the ZR content decreased, and the GA3 content in superior kernels of both varieties increased while the GA3 content in inferior kernels of both varieties didn’t change significantly.【Conclusion】It was found that the effects of high temperature during grain filling period were more serious on grain development of Demaya 1 than Zhengdan 958, and had more effects on the inferior kernels than superior kernels of both varieties.

Key words: maize, vitro culture, high temperature during grain filling, superior and inferior kernels, starch synthase

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