RESPONSE OF WHEAT YIELDS AND QUALITY TO LOW LIGHT INTENSITY AT DIFFERENT GRAIN FILLING STAGES

doi:10.17521/cjpe.2005.0107

Abstract

Abstract:

Changes in the yields and quality, and the physiological response of wheat (Triticum aestivum cv. 'Ji'nan17' and 'Lumai21') grown under low light intensities (50% PPFD) at different filling stages were studied. Wheat was planted in 2.5 m×2.0 m plots. The plots were shaded with white fabric that filtered 50%PPFD during three different filling stages: 1-10, 11-20, and 21-30 days after anthesis. Protein accumulation rate, nitrogen accumulation and distribution, kernel weight and yield, test weight, protein composition, protein content, wet gluten content, glutenin macropolymer (GMP) content, starch and protein quality were measured. The results showed that under 50% PPFD, wheat yield and test weight deceased sharply (p<0.05), less nitrogen was distributed to kernels (p<0.05), but protein content and wet gluten content increased significantly (p<0.05), especially at the early filling stage. At the late filling stage, gliadin and glutenin content, glutenin macropolymer (GMP) content and glutenin/gliadin index increased significantly (p<0.05). Thus, farinogram parameters, such as water absorption and dough stability time, improved at low light intensities (p<0.05). However, these parameters changed only slightly during the early and middle filling stages (p>0.05), which suggested that the late filling stage is an important stage during which light intensity influences protein quality. Shading or lower light intensity improved wheat quality, but yields decreased sharply, especially during the early grain filling stage. The two varieties, 'Ji'nan17' and 'Lumai21', showed similar responses to light levels at the different filling stages. Therefore, future investigations should be conducted to resolve the conflict between differences in yield and quality.

Key words: Wheat, Light intensity, Protein, Starch, Quality

LI Yong-Geng, YU Zhen-Wen, LIANG Xiao-Fang, ZHAO Jun-Ye, QIU Xi-Bin. RESPONSE OF WHEAT YIELDS AND QUALITY TO LOW LIGHT INTENSITY AT DIFFERENT GRAIN FILLING STAGES[J]. Chin J Plant Ecol, 2005, 29(5): 807-813.

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URL: https://www.plant-ecology.com/EN/10.17521/cjpe.2005.0107

https://www.plant-ecology.com/EN/Y2005/V29/I5/807

Figures/Tables 7

Fig.1 Protein accumulate rate (PAR) of 'Ji'nan17' (A) and 'Lumai21' (B) under different light intensity S0 represent the natural light intensity, S1, S2 and S3 represent 50% PPFD treatment during 1-10, 11-20, 21-30 days after anthesis

Fig.2 Nitrogen accumulates (NA) and nitrogen harvest index (NHI) of 'Ji'nan17' and 'Lumai21' under different light intensity Note see Fig.1

Fig.3 Gliadin content (Gli., A) glutenin content (Glu., B), Glu./Gli. index (C) and glutenin macropolymer (GMP) content (D) of 'Ji'nan17' and 'Lumai21' under different light intensity Note see Fig.1

Fig.4 Protein content (A) and wet gluten content (B) of 'Ji'nan17' and 'Lumai21' under different light intensity Note see Fig.1

Fig.5 Kernel weight (A), yield (B) and test weight (C) of 'Ji'nan17' and 'Lumai21' under different light intensity Note see Fig.1

Table 1 Starch and protein quality of 'Ji'nan17' and 'Lumai21' under different light intensity. S0 represent the natural light intensity, S1, S2 and S3 represent 50% PPFD treatment during 1-10, 11-20, 21-30 days after anthesis

品种 Cultivar	处理 Treatments	淀粉品质指标 Starch quality features		蛋白质品质指标 Protein quality features
品种 Cultivar	处理 Treatments	膨胀势 Swelling power (g·g^-1)	高峰粘度 Peak viscosity (RVU)	沉降值 Sedimentation volume (ml)	吸水率 Water absorption (%)	稳定时间 Stability time (min)
‘济南17’ 'Ji'nan17'	S0	6.82±0.21	202.00±1.21	53.0±1.00	69.7±0.33	7.40±0.14
	S1	8.02±0.34	208.42±1.93	54.2±0.55	70.9±0.89	7.50±0.25
	S2	7.20±0.19	203.83±1.24	51.1±0.46	72.3±0.76	8.00±0.67
	S3	7.41±0.28	207.00±0.77	50.9±0.29	75.9±1.80	9.40±1.33
‘鲁麦21’ 'Lumai21'	S0	9.26±0.37	240.25±1.47	35.0±0.32	62.9±1.71	2.40±0.24
	S1	10.82±0.26	246.92±0.99	36.7±0.21	65.5±1.19	2.40±0.33
	S2	9.52±0.32	241.75±1.12	34.7±0.18	66.5±1.08	3.30±0.56
	S3	10.08±0.17	242.83±2.15	33.8±0.27	67.9±1.22	4.10±0.27

Fig.6 Relationships between protein content and kernel weight (A), swelling power and kernel weight (B), sedimentation volume and kernel weight (C) under different light intensity

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