CAJ | 학술논문

综述了水分对小麦的生理、生化特性、产量及主要加工品质的影响研究进展。在小麦乳熟期减少水分供应可以增加可溶性糖的积累,在孕穗期脯氨酸的积累量最大,水分利用率与小麦的光合指标关系最为密切。土壤水分含量与小麦籽粒中支链淀粉成反比,而与直链淀粉成正比。减少水分供应可以加速小麦的生育进程、增加蛋白质的含量而降低产量。水分对小麦加工指标的影响,目前意见尚不统一,有待进一步研究。
종술료수분대소맥적생리、생화특성、산량급주요가공품질적영향연구진전。재소맥유숙기감소수분공응가이증가가용성당적적루,재잉수기포안산적적루량최대,수분이용솔여소맥적광합지표관계최위밀절。토양수분함량여소맥자립중지련정분성반비,이여직련정분성정비。감소수분공응가이가속소맥적생육진정、증가단백질적함량이강저산량。수분대소맥가공지표적영향,목전의견상불통일,유대진일보연구。
This paper reviewed the effect of water on the physiology and biochemistry,yield and quality of wheat.The soluble sugar accumulation would increase when the water supply was reduced in milk stage of wheat.The content of proline reached the maximum in the booting stage.Water use efficiency closely related to the photosynthetic index.The water content of soil was inversely proportional to the amylopection but proportional to the amylase in wheat grain.Reducing the water supply could make the growing process of wheat fast,protein content high,but the yield was low.The effect of water on processing index was still not unified,this needed further studying.