RESPONSE OF YIELD AND QUALITY OF WHEAT TO HEAT STRESS AT DIFFERENT GRAIN FILLING STAGES

doi:10.17521/cjpe.2005.0061

Abstract

Abstract:

Changes in the yields and quality and the physiological response of winter wheat (Triticum aestivum cv. 'Ji′nan17' and 'Lumai21') grown under heat stress during different filling stages were studied. Winter wheat growing in flowerpots was transferred to temperature-controlled open top chambers (OTC) after anthesis. Heat stress treatments of 25 ℃/35 ℃ (night/day) were applied at early filling stage (1-10 days after anthesis), middle filling stage (11-20 days after anthesis), and late filling stage (21-30 days after anthesis). The controls were grown at temperatures of 20 ℃/30 ℃ (night/day). Protein accumulation rate, nitrogen accumulation and distribution, kernel weight and yield, test weight, protein composition, protein content, wet gluten content, glutenin macropolymer (GMP) content, and starch and protein quality traits were measured. The results showed that protein accumulation rate in wheat kernels grown in the 25 ℃/35 ℃ (night/day) chambers were higher than those in the control chambers (p<0.05) ; however, nitrogen accumulation was reduced and the nitrogen harvest index (NHI) declined under heat stress (p<0.05). There were differences in starch and protein quality responses to heat stress during the different filling stages. Protein and starch quality traits improved at the early filling stage but declined at the middle and late filling stages under heat stress; however, the protein content increased at late filling stage under heat stress. Protein content increased but kernel weight decreased under higher temperatures, which suggested that the starch accumulation rate decreased more sharply than protein accumulation rates under higher temperature. The two varieties, 'Ji'nan17' and 'Lumai21', showed similar responses to heat stress at the different filling stages.

Key words: Winter wheat, Heat stress, Protein, Starch, Quality

LI Yong-Geng, YU Zhen-Wen, ZHANG Xiu-Jie, GAO Lei-Ming. RESPONSE OF YIELD AND QUALITY OF WHEAT TO HEAT STRESS AT DIFFERENT GRAIN FILLING STAGES[J]. Chin J Plant Ecol, 2005, 29(3): 461-466.

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https://www.plant-ecology.com/EN/Y2005/V29/I3/461

Figures/Tables 6

References 23

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代号 Codes	处理名称 Treatment names	夜/昼温度 Night/Day temperature (℃)
代号 Codes	处理名称 Treatment names	开花后1~10天 1-10DAA	开花后11~20天 11-20DAA	开花后21~30天 21-30DAA
T0	对照 Control	20/30	20/30	20/30
T1	前期高温胁迫 Early heat stress	25/35	20/30	20/30
T2	中期高温胁迫 Middle heat stress	20/30	25/35	20/30
T3	后期高温斜胁迫 Later heat stress	20/30	20/30	25/35

代号 Codes	处理名称 Treatment names	夜/昼温度 Night/Day temperature (℃)
代号 Codes	处理名称 Treatment names	开花后1~10天 1-10DAA	开花后11~20天 11-20DAA	开花后21~30天 21-30DAA
T0	对照 Control	20/30	20/30	20/30
T1	前期高温胁迫 Early heat stress	25/35	20/30	20/30
T2	中期高温胁迫 Middle heat stress	20/30	25/35	20/30
T3	后期高温斜胁迫 Later heat stress	20/30	20/30	25/35

品种 Cultivar	处理 Treatments	容重 Test weight (g·L^-1)	淀粉品质指标 Starch quality parameters		蛋白质品质指标 Protein quality parameters
品种 Cultivar	处理 Treatments	容重 Test weight (g·L^-1)	膨胀势 Swelling power (g·g^-1)	高峰粘度 PeakVisc. (RVU)	蛋白质含量 Protein contents (%)	湿面筋含量 Wet gluten contents (%)	沉降值 Sedimentation volume (ml)
‘济南17’ ‘Ji'nan 17’	T0	778^bA	6.84^bB	202.00^bB	13.27^cB	41.34^cC		49.6^bB
	T1	783^aA	8.04^aA	209.33^aA	14.26^bA	43.42^bB		56.8^aA
	T2	769^cB	6.00^cC	196.92^cB	13.30^cB	41.43^cC		47.9^cC
	T3	768^cB	5.54^dD	195.22^cB	14.39^aA	46.83^aA		46.7^dD
‘鲁麦21’ ‘Lumai 21’	T0	802^aA	8.84^bB	240.25^bB	11.56^cB	32.95^bB		34.9^bB
	T1	803^aA	9.64^aA	246.25^aA	12.66^bA	33.08^bB		39.5^aA
	T2	789^bA	8.00^cC	235.50^cC	11.58^cB	31.72^cC		33.4^cC
	T3	788^bA	7.94^cC	229.83^dC	13.01^aA	34.07^aA		33.0^cC

品种 Cultivar	处理 Treatments	容重 Test weight (g·L^-1)	淀粉品质指标 Starch quality parameters		蛋白质品质指标 Protein quality parameters
品种 Cultivar	处理 Treatments	容重 Test weight (g·L^-1)	膨胀势 Swelling power (g·g^-1)	高峰粘度 PeakVisc. (RVU)	蛋白质含量 Protein contents (%)	湿面筋含量 Wet gluten contents (%)	沉降值 Sedimentation volume (ml)
‘济南17’ ‘Ji'nan 17’	T0	778^bA	6.84^bB	202.00^bB	13.27^cB	41.34^cC		49.6^bB
	T1	783^aA	8.04^aA	209.33^aA	14.26^bA	43.42^bB		56.8^aA
	T2	769^cB	6.00^cC	196.92^cB	13.30^cB	41.43^cC		47.9^cC
	T3	768^cB	5.54^dD	195.22^cB	14.39^aA	46.83^aA		46.7^dD
‘鲁麦21’ ‘Lumai 21’	T0	802^aA	8.84^bB	240.25^bB	11.56^cB	32.95^bB		34.9^bB
	T1	803^aA	9.64^aA	246.25^aA	12.66^bA	33.08^bB		39.5^aA
	T2	789^bA	8.00^cC	235.50^cC	11.58^cB	31.72^cC		33.4^cC
	T3	788^bA	7.94^cC	229.83^dC	13.01^aA	34.07^aA		33.0^cC