2006, 26 (1): 87 92 Journal of T riticeae C rop s Ξ,,,,, ( g, 225009) : 6,,,,,,, : ; ; ; ; : S 512. 1; S 318 : A : 100921041 (2006) 0120087206 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 225009, 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 : 2005206214: 2005208220 : (BK2002205 BC2003303); (M K0310074); : (1968- ),,,,
88 26 1 2003 2004,,, 1. 1 ( ) 11 (QM 11 ) 12 ( YM 12 ) 20 (GC20) 022166 (HXM ) 032661, 180 kgghm 2, = 5 5; P 2O 5 K2O 120 kgghm 2 150 ghm 2, 10 3, 15 m 2, 3 10 d, ( 45 ) ( 5 ) 1. 2 1. 2. 120, 1. 2. 25 d 10,,, 20 1. 2. 3, Foss,, 2 2. 1 2. 1. 1 1,, [2 ],, ( 1),,, 12,,,,, 2. 1. 2 [6, 7 ] ( 1),, 12,, 12,,,,,,,,,,,, 12, 1. 54 g, 28. 57%, 10. 36%,, 2. 1. 3 2, (I ), (L 1) 2 (L 2) (I 1 I 2 I 3 I 4), I 1 I 2 I 4, I 3,,,,, I, 108. 3 cm, I 0. 452, 101. 82 cm, I 0. 526; 11 96. 98 cm, I 0. 488 cm, 91. 43 cm, I 0. 537, 11,, 2. 1. 4 ( 3), 6, 3 ;, 4 ;,,
1 : 89 :, 0. 01, 0. 05 ote: V alues w ith different letters in the sam e colum n are significantly different (P < 0. 05 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 11 89. 83A 84. 01B 27. 96B 32. 99A 51. 82a 49. 66a 33. 27B 38. 43A YM 12 91. 49A 85. 22B 34. 68b 36. 80a 53. 26B 58. 78A 41. 07b 43. 74a GC20 108. 96a 108. 00a 38. 54B 41. 73A 78. 71b 74. 38b 44. 30B 47. 20A 022166 86. 44A 79. 50B 35. 07B 40. 25A 69. 14A 56. 65B 40. 46B 45. 86A HXM 100. 31A 92. 99B 27. 95B 35. 46A 65. 78A 59. 10B 33. 09B 41. 06A 032661 98. 59a 98. 57b 41. 23a 41. 99a 67. 58A 59. 56B 43. 44a 43. 89a : 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
90 26 2 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 11 96. 98A 0. 528B 0. 562B 0. 555a 0. 501B 0. 488B 91. 43B 0. 561A 0. 582A 0. 554a 0. 667A 0. 539A YM 12 101. 45A 0. 606A 0. 567a 0. 595a 0. 613a 0. 547a 94. 23B 0. 572B 0. 575a 0. 599a 0. 619a 0. 544a GC20 120. 41a 0. 609B 0. 573a 0. 606a 0. 671a 0. 571B 119. 61a 0. 631A 0. 588b 0. 611a 0. 660a 0. 594A 022166 94. 25A 0. 592B 0. 566B 0. 568a 0. 672b 0. 543B 87. 75B 0. 631A 0. 584A 0. 551a 0. 709a 0. 578A HXM 108. 03A 0. 574B 0. 533B 0. 535b 0. 568B 0. 452B 101. 82B 0. 615A 0. 567A 0. 552a 0. 627A 0. 529A 032661 107. 47a 0. 591B 0. 539B 0. 577a 0. 549b 0. 571a 105. 31a 0. 666A 0. 660A 0. 601a 0. 610a 0. 563a : 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 11 0. 359a 0. 332b 0. 378a 0. 382a 0. 035B 0. 048A 0. 027b 0. 030a 11. 7B 16. 6A 17. 0B 25. 8A YM 12 0. 335a 0. 333a 0. 400a 0. 364b 0. 037B 0. 046A 0. 032B 0. 038A 15. 2B 20. 4A 22. 3B 28. 0A GC20 0. 395a 0. 380a 0. 429b 0. 457a 0. 041B 0. 047A 0. 033B 0. 042A 20. 5B 24. 3A 36. 2a 36. 8a 022166 0. 308a 0. 307a 0. 324b 0. 344a 0. 037B 0. 050A 0. 027B 0. 035A 15. 9B 18. 1A 25. 4B 37. 4A HXM 0. 308a 0. 273b 0. 341b 0. 376a 0. 042B 0. 055A 0. 030B 0. 042A 11. 1B 16. 6A 15. 9B 29. 3A 032661 0. 406a 0. 366b 0. 414a 0. 393a 0. 056a 0. 051a 0. 042a 0. 044a 23. 5B 26. 4A 29. 4b 32. 5a 2. 2 5 17 5 22 5 27 6 1,, ( 45), 0. 25% 22. 32%, 12,,, ; 5 22, 31. 98%, 12 20 032661, 20 5 17 33. 46% ; 5 27 6 1, 20 032661, ;,,,,,,, [10 ] (2003) 2. 3,, 0. 33 2. 88, 0. 41 7. 70, 2. 4% 42. 6%, 032661,, 4. 44% 31. 12% ( 6) ;, 03266112, 0. 18 1. 66, 0. 73 3. 09, 2. 02 2. 99,
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 17 5 22 M ay 22 5 27 M ay 27 6 1 June 1 range range range range range QM 11 30. 85B 37. 45A 17. 62 23. 93 24. 92 3. 97 29. 88 32. 41 7. 81 32. 93 33. 39 1. 38 32. 06b 33. 56a 4. 47 YM 12 39. 38a 39. 48a 0. 25 29. 31 31. 47 6. 86 29. 43 36. 13 18. 54 30. 01 39. 10 23. 25 30. 25B 35. 92A 15. 79 GC20 42. 55B 53. 13A 19. 91 22. 27 33. 47 33. 46 25. 74 37. 84 31. 98 29. 31 40. 99 28. 49 34. 41B 42. 91A 19. 81 022166 37. 55B 44. 03A 14. 72 20. 10 21. 10 4. 74 23. 98 26. 44 9. 30 28. 19 29. 73 5. 18 30. 36b 33. 67a 9. 83 HXM 40. 20B 51. 75A 22. 32 17. 10 22. 49 23. 97 24. 31 24. 59 1. 14 32. 14 34. 46 6. 73 31. 04B 35. 94A 13. 63 032661 49. 40b 51. 70a 4. 45 18. 20 20. 01 9. 05 20. 11 27. 32 26. 39 25. 63 29. 39 12. 79 29. 96b 32. 71a 8. 41 5 (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 11 0. 74 0. 93 20. 43 0. 92 1. 21 23. 97 1. 02 1. 25 18. 40 0. 99B 1. 26A 21. 43 YM 12 1. 15 1. 24 7. 26 1. 16 1. 43 18. 88 1. 18 1. 54 23. 38 1. 19B 1. 42A 16. 20 GC20 0. 95 1. 78 46. 63 1. 10 2. 01 45. 27 1. 25 2. 18 42. 66 1. 46B 2. 28A 35. 96 022166 0. 75 0. 93 19. 35 0. 90 1. 16 22. 41 1. 06 1. 31 19. 08 1. 14b 1. 48a 22. 97 HXM 0. 69 1. 16 40. 52 0. 98 1. 27 22. 83 1. 29 1. 78 27. 53 1. 25B 1. 86A 32. 80 03266 10. 90 1. 03 12. 62 0. 99 1. 41 29. 79 1. 27 1. 52 16. 45 1. 48b 1. 69a 12. 43 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 11 14. 31 13. 32 + 0. 99 141. 67 167. 83-15. 59 35. 46 31. 86 + 3. 60 59. 36 54. 81 + 8. 30 YM 12 12. 65 11. 12 + 1. 53 150. 54 157. 90-4. 67 30. 20 24. 84 + 5. 36 41. 58 35. 15 + 18. 29 GC20 14. 76 11. 88 + 2. 88 215. 50 270. 86-20. 44 37. 49 29. 79 + 7. 70 56. 34 39. 51 + 42. 60 022166 15. 17 13. 91 + 1. 26 172. 94 205. 87-16. 00 37. 22 34. 74 + 2. 48 34. 56 32. 67 + 5. 79 HXM 12. 72 12. 39 + 0. 33 159. 00 230. 45-31. 01 29. 93 29. 52 + 0. 41 32. 85 32. 08 + 2. 40 032661 15. 21 12. 51 + 2. 70 225. 11 211. 42 + 6. 47 36. 09 28. 53 + 7. 56 47. 52 38. 34 + 23. 94 7 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 11 9. 63 9. 93-0. 30 56. 42 58. 22-1. 80 66. 05 68. 15-2. 10 YM 12 9. 29 9. 66-0. 37 69. 80 67. 82 + 1. 98 79. 09 77. 48 + 1. 61 GC20 10. 40 11. 40-1. 00 57. 19 59. 07-2. 08 67. 60 70. 47-2. 87 022166 10. 72 12. 38-1. 66 63. 46 64. 19-0. 73 74. 18 76. 58-2. 40 HXM 10. 07 10. 25-0. 18 56. 38 58. 22-1. 84 66. 45 68. 47-2. 02 032661 11. 00 10. 90 + 0. 10 66. 04 69. 13-3. 09 77. 04 80. 03-2. 99
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