,,,,, Effects of High Temperature af ter Anthesis on Starch Traits of Gra in in Wheat

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1 3 2008,28 (2) : Journal of Triticeae Crops,,,,, (/,225009) :,, ( 2, 1 %),15,35, (CK, ),CK > 2527 d > 2022 d > 1517 d > 1012 d > 57 d,/, 35 40, A,,,, CK, : ; ;;; :S ;S311 : A : (2008) Effects of High Temperature af ter Anthesis on Starch Traits of Gra in in Wheat WANG Jue, FENG Chao2nian, GUO Wen2shan, ZHU Xin2kai,L I Chun2yan, PENG Yong2xin (Jiangsu Provincial Key Lab of Crop Genetics and Physiology/ Wheat Research Institute, Yangzhou University, Yangzhou,Jiangsu ,China) Abstract : The effect s of high temperat ure o n wheat grain starch accumulatio n, damaged starch and crystalline attribute in soft2gluten wheat Yangmai 15 was investigated. In wheat growing in pot s wit h temperat ure controlled and moist ure controlled green house in different days after anthesis,compared with wheat growing in nat ural temperature as C K. The result s showed t hat amount s of amylose, amy2 lopectin and starch accumulatio n in grains declined significantly under heat st ress at different stages after ant hesis. The order of t he treat ment s were C K > t he 25t h to 27t h day > t he 20t h to 22t h day > t he 15th to 17th day > the 10t h to 12t h day > t he 5t h to 7t h day after ant hesis, and t he effect s on grain weight showed t he same t rend. Co mpared wit h C K, t he co ntent ratio of amylo se to amylopectin changed asv type. Moreover,t he damaged starch content in grains at mat urity in high temperature stress treament s were higher t han that in C K. The degree of crystalinity in 35 and 40 treat ment s was lower t han that in C K and descended wit h t he postponing of treat ment period. Starch crystal s peak values at 15, 17, and 18 were lower in 35 and 40 treat ment s t han t hat in C K,but t he struc2 t ure of starch crystalline also showed crystal A type under heat stress. The effect s of high temperature after ant hesis o n wheat starch accumulatio n, damaged starch and relative crystalinit y in earlier stage were stronger than in later stage. 3: : : ( ) ; : ( ),,, :( ),,,, E2mail : edu. cn

2 2 : 261 Key words : Wheat ; Starch accumulation ;Damaged starch ;Crystalline attribute ; Heat stress 30, [1 ] 20 [2 ] 10, [3 ],,,, [4,5 ],,, [6 ] 15 d, 2527 d,30,,,,,,, ( 0. 5, 1 %, 800 mol m s - 1 ),,30 cm,27 cm, 210 kg/ ha,n P2 O5 K2 O 1 ν 0. 5 ν 0. 5, = 7 ν 1 ν 2 ; K2 O P2 O5 105 kg/ ha, = 5 ν 5,15 kg10 27,4,8, 57 d 1012 d 1517 d 2022 d 2527 d 3 d ( , 70 %), 35 40, , 65 % C K,5, :,, ; 5 d, min, 80, ; , [7 ],, 1 = 616 nm, 2 = 488 nm, 3 = 549 nm, 4 = 722 nm Sigma SDmatic 1 g 100,, 120 ml H2 O 3 g 3 g 1 (0. 1 mol/ L),,, A XS D8 X,(Brabend2 er 100 ) 1. 54A,2 4 45, X -,, (1),,,,5 7 d 40 ;, d 40,, 57 d ;

3 d, ; /, Temperature treated 1 Table 1 Effects of high temperature on grain weight and starch content in grains at maturity of wheat () Treated time (Days after anthesis) Grain weight (mg/ grain) Amylose content ( %) Amylopectin content ( %) Starch content ( %) / Amylose/ amylopectin d e d b c b 1012 d e cd ab bc b 1517 d d c ab bc b 2022 d c bc ab abc b 2527 d b b ab ab ab d e c d c c 1012 d d bc cd b c 1517 d d b c b bc 2022 d c b bc b bc 2527 d b a ab a ab CK a a a a a CK Values followed by a common letter within a column are not significantly different at the probability level. It is t he same as in following tables (35 ) 1 2 3, S, 35, CK, CK > 2527 d > 2022 d > 1517 d > 1012 d > 57 d, (/ ),,,CK 2527 d / 18 d,13 d(4) 2 ( 35 ) Fig. 2 Effects of high temperature( 35 ) on amylopectin accumulation in grains 1 ( 35 ) Fig. 1 Effects of high temperature ( 35 ) on amylose accumulation in grains 3 ( 35 ) Fig. 3 Effects of high temperature( 35 ) on starch accumulation in grains

4 2 : ( 35 ) Fig. 4 Effects of high temperature( 35 ) on amylase/ amylopectin in grains 2 Temperature treated Table 2 Effects of high temperature on damaged starch in grain at maturity () Treated stage (Days after anthesis) Damaged starch (UCDc) 35 57d de 1012d 1517d 2022d 2527d cde cd cde de 40 57d cde 1012d b 1517d a 2022d c 2527d cd CK e ,, C K,40 35, 1517 d, ;,,, C K X, A, , (5) 3,, ;,,, 2 (cp s),c K, 21,6 [8 ],, D1 D2 D3 57 d 1517 d 2527 d,e1 E D1,D2 and D3 refer to 57 d, 1517 d, 2527 d after ant hesis, respectively. E1 and E2 refer to 35 and 40, respectively. 5 X2 Fig. 5 Effects of high temperature on wheat flour X2ray diffraction spectrum at maturity

5 Treated temperat ure 3 X2 Table 3 Effects of high temperature on wheat flour X2ray diffraction spectrum parameters at maturity () Treated time (Days after anthesis) Crystalinity ( %) (cps) Intensities of X2ray diffraction peaks 2= 15 2= 17 2= 18 2= 20 2= d ab b b ab ab ab 1517d b b ab ab b bc 2527d b ab ab a ab a 40 57d ab ab ab ab ab abc 1517d ab ab b b a c 2527d ab ab b a ab bc CK a a a a a ab 3, 30, [ 9 10 ] Randall Moss [1113 ],,,, 35, C K,,,5 7 d,;,,,,,,,/ V,,,,,, 1517 d 40, X2 [14,15 ], X2, 35 40,,, A, X, ,,, 21,6, [16 ],35 40, 35,, : [ 1 ],,,. [J ].,2006,21 (4) : [ 2 ],,,. [J ].,2005,25 (5) : [ 3 ],,,. [J ].,2000,26 (4) : [ 4 ],,,. [J ].,2005, 29 (3) : [ 5 ] Bhullar S S,Jenner C F. Differential responses to high tem2 peratures of starch and nitrogen accumulation in the grain of four cultivars of wheat [J ]. Australian Journal of Plant Physi2 ology, 1985,12 : [6 ],,,. [J ].,2006,32 (2) : [ 7 ]. [ M ]. :,1985. [ 8 ] Glallant D. The evidence of a new level of granule organiza2

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