干旱地区农业研究
榦旱地區農業研究
간한지구농업연구
AGRICULTURAL RESEARCH IN THE ARID AREAS
2015年
3期
104-110
,共7页
赵晶晶%姚珊%李昱%康建宏%吴宏亮%许强
趙晶晶%姚珊%李昱%康建宏%吳宏亮%許彊
조정정%요산%리욱%강건굉%오굉량%허강
春小麦%花后干旱%淀粉含量%淀粉形成关键酶活性%淀粉品质
春小麥%花後榦旱%澱粉含量%澱粉形成關鍵酶活性%澱粉品質
춘소맥%화후간한%정분함량%정분형성관건매활성%정분품질
spring wheat%drought after anthesis%starch content%activities of key enzymes%starch quality
为了研究花后干旱对春小麦籽粒淀粉形成影响的机理,缓减春小麦花后干旱危害,以宁夏春小麦宁春4号和宁春47号为供试材料,在盆栽条件下,人工模拟花后干旱,测定了春小麦籽粒淀粉含量及淀粉形成关键酶活性。结果表明:花后干旱胁迫显著降低春小麦籽粒淀粉含量,使宁春4号和宁春47号的直链淀粉下降9.78%~30.07%,支链淀粉下降9.02%~19.92%,淀粉总含量下降9.25%~22.82%;干旱使两品种的淀粉形成关键酶(ADPG-PPase、UDPG-PPase、SSS和SBE )活性下降,从而对淀粉品质产生影响。因此,应采取相应栽培技术缓解花后干旱危害,提高春小麦产量和品质。
為瞭研究花後榦旱對春小麥籽粒澱粉形成影響的機理,緩減春小麥花後榦旱危害,以寧夏春小麥寧春4號和寧春47號為供試材料,在盆栽條件下,人工模擬花後榦旱,測定瞭春小麥籽粒澱粉含量及澱粉形成關鍵酶活性。結果錶明:花後榦旱脅迫顯著降低春小麥籽粒澱粉含量,使寧春4號和寧春47號的直鏈澱粉下降9.78%~30.07%,支鏈澱粉下降9.02%~19.92%,澱粉總含量下降9.25%~22.82%;榦旱使兩品種的澱粉形成關鍵酶(ADPG-PPase、UDPG-PPase、SSS和SBE )活性下降,從而對澱粉品質產生影響。因此,應採取相應栽培技術緩解花後榦旱危害,提高春小麥產量和品質。
위료연구화후간한대춘소맥자립정분형성영향적궤리,완감춘소맥화후간한위해,이저하춘소맥저춘4호화저춘47호위공시재료,재분재조건하,인공모의화후간한,측정료춘소맥자립정분함량급정분형성관건매활성。결과표명:화후간한협박현저강저춘소맥자립정분함량,사저춘4호화저춘47호적직련정분하강9.78%~30.07%,지련정분하강9.02%~19.92%,정분총함량하강9.25%~22.82%;간한사량품충적정분형성관건매(ADPG-PPase、UDPG-PPase、SSS화SBE )활성하강,종이대정분품질산생영향。인차,응채취상응재배기술완해화후간한위해,제고춘소맥산량화품질。
To study the effects of drought on grain starch contents and activities of related key enzymes and minimize damages caused by drought after anthesis in spring wheat ,two spring wheat cultivars ,Ningchun 4 and Ningchun 47 , were used in a pot experiment by manipulating the post-anthesis soil moisture .The results showed that the starch contents of Ningchun 4 and Ningchun 47 became decreased significantly under drought stress after anthesis .The amylase ,amy-lopectin ,and total starch contents were decreased by 9 .78% ~30 .07% ,9 .02% ~19 .92% and 9 .25% ~22 .82% , respectively .The activities of ADPG-PPase ,UDPG-PPase ,SSS ,SBE and the quality of spring wheat grains were al-so decreased .Therefore ,implementation of proper cultivation techniques remitting damages from drought after anthesis could improve the yield and the quality of spring wheat .