Stem Character istics of W heat w ith Stem L odging and Effects of L odging on Gra in Y ield and Qual ity

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1 2006, 26 (1): Journal of T riticeae C rop s Ξ,,,,, ( g, ) : 6,,,,,,, : ; ; ; ; : S ; S 318 : A : (2006) Stem Character istics of W heat w ith Stem L odging and Effects of L odging on Gra in Y ield and Qual ity ZHU Xin-ka i, WANG Xiang- ju, GUO Ka i-quan, GUO W en- shan, FENG Chao-n ian, PENG Yong-x in (J iangsu Provincial Key L ab of Crop Genetics and PhysiologygW heat Research Institute, Yangzhou U niversity, Yangzhou, J iangsu , China) Abstract: L odging is one of the key lim itation factors in h igh yield w heat p roduction. T he stem characters of p lants on the 10th day after anthesis and the effects of lodging on grain yield and quality in six varieties w ere studied in th is papeṙ T he results show ed that p lants w ith short stem and low gravity cen2 ter, short basal, long peduncle and h igh p lant heigh t component index w ere beneficial to lodg2 ing2resistance. Stem lodging at grain fo rm ation stage could sign ifican tly raise p ro tein con ten t, w et gluten content and sedim entation value, but decrease grain yield and p rotein yield, and decrease am ylose, am y2 lopectin and starch content as w ell. Key words: W heat; Stem ; L odging; Y ield; Q uality, [1 5 ],, [2 4 ], [6 ] ; [7 ], [8 ],, [9 ], [10, 11 ],,,,,, 8% 3% 20%,, [6 ],,,, Ξ : : : (BK BC ); (M K ); : (1968- ),,,,

2 ,,, 1. 1 ( ) 11 (QM 11 ) 12 ( YM 12 ) 20 (GC20) (HXM ) , 180 kgghm 2, = 5 5; P 2O 5 K2O 120 kgghm ghm 2, 10 3, 15 m 2, 3 10 d, ( 45 ) ( 5 ) , d 10,,, , Foss,, ,, [2 ],, ( 1),,, 12,,,,, [6, 7 ] ( 1),, 12,, 12,,,,,,,,,,,, 12, g, %, %,, , (I ), (L 1) 2 (L 2) (I 1 I 2 I 3 I 4), I 1 I 2 I 4, I 3,,,,, I, cm, I , cm, I ; cm, I cm, cm, I , 11,, ( 3), 6, 3 ;, 4 ;,,

3 1 : 89 :, 0. 01, ote: V alues w ith different letters in the sam e colum n are significantly different (P < and 0. 01), The sam e is as in the follow ing tableṡ 1 F ig. 1 Character istics of plan t he ight and in ternode length of plan ts 1 Table 1 L ength of in ternodes and its ra tio to plan t length of plan ts L L ength of (cm ) 1gL π Gravity center (cm ) (S + L 1) gl QM A B B A a a B A YM A B b a B A b a GC a a B A b b B A A B B A A B B A HXM A B B A A B B A a b a a A B a a : L. ; L 1. ; S. ; L π. Note: L. p lant height; L 1. L ength of peduncle ; S. length of sp ike; L π. length of internoldeṡ

4 Table 2 Character istics of plan t he ight componen t index of whea t T reatm ent (cm ) Plant height P lant height component index I 1 I 2 I 3 I 4 I QM A B B a B B B A A a A A YM A A a a a a B B a a a a GC a B a a a B a A b a a A A B B a b B B A A a a A HXM A B B b B B B A A a A A a B B a b a a A A a a a : I= (L 1+ L 2) gl ; I n= L ng(l n+ L n+ 1) ; n (, 1 ) Note: I= (L 1+ L 2) gl ; I n= L ng(l n+ L n+ 1) ; n m eans the position of different internodeṡ 3 Table 3 Character istics of f irst and second ba sa l in ternodes of whea t Joint thickness(cm ) First basal Second basal Joint w all thickness(cm ) First basal Second basal W eight per length (m ggcm ) First basal Second basal QM a b a a B A b a 11. 7B 16. 6A 17. 0B 25. 8A YM a a a b B A B A 15. 2B 20. 4A 22. 3B 28. 0A GC a a b a B A B A 20. 5B 24. 3A 36. 2a 36. 8a a a b a B A B A 15. 9B 18. 1A 25. 4B 37. 4A HXM a b b a B A B A 11. 1B 16. 6A 15. 9B 29. 3A a b a a a a a a 23. 5B 26. 4A 29. 4b 32. 5a ,, ( 45), 0. 25% %, 12,,, ; 5 22, %, , % ; , , ;,,,,,,, [10 ] (2003) 2. 3,, , , 2. 4% 42. 6%, ,, 4. 44% % ( 6) ;, , , , ,

5 1 : 91 ( 7),,, 4 Table 4 Effects of lodging on gra in number and 1000 kernel we ight of differen t whea ts 10002kernel w eight (g) Grain number 5 17 M ay M ay M ay June 1 range range range range range QM B A b a YM a a B A GC B A B A B A b a HXM B A B A b a b a (ggsp ike) Table 5 Effects of lodging on single sp ike we ight of differen t whea ts (ggsp ike) 5 17 M ay 17 range 5 22 M ay 22 Date (M onth2day) range 5 27 M ay 27 range 6 1 June 1 range QM B 1. 26A YM B 1. 42A GC B 2. 28A b 1. 48a HXM B 1. 86A b 1. 69a Protein content 6 Table 6 Effects of lodging on gra in qua l ity of differen t whea ts ( ) Protein yield (m ggsp ike) W et gluten content ( ) Sedim entation value(ml ) QM YM GC HXM Table 7 Effects of lodging on con ten t of starch and its componen ts of differen t whea ts Am ylose content ( ) Am ylopectin content ( ) Starch content ( ) QM YM GC HXM

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