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- Title
不同小麦品种面粉品质性状对花期高温响应及耐热性评价.
- Authors
刘怡辰; 仵妮平; Н. З., Токтаров; 贾姝萍; 向雪纯; 李卫华; 张东海
- Abstract
【Objective】 In recent years, with the intensification of the greenhouse effect, high temperature heat damage has become the main restrictive factor restricting wheat production and has a serious impact on wheat quality. Therefore, this study aims to study the effects of high temperature heat damage on wheat flour quality by using field simulation of high temperature stress in the hope of providing theoretical references for the breeding of new varieties of high-yield, high-quality, heat-resistant wheat. 【Methods】 26 spring wheat varieties from different countries and regions were selected as test materials, and high temperature treatment was carried out during the heading - blooming period. The mature grains were taken to determine the protein content, grain hardness and flour quality and other indicators by comprehensive evaluation of its heat resistance by cluster analysis. 【Results】 The wet gluten content of 18 varieties such as Abo showed an upward trend under high temperature stress, but the gluten index of most varieties decreased; the peak viscosity of 3 varieties of Longmai 30, Xinchun 38 and Xinchun 41 exhibited under high temperature significant increase, but the grain hardness indexes of most wheat varieties were not significantly affected by high temperature during flowering. Analysis of heat resistance showed that 5 varieties, including Abo, Gaoyuan 448, Ningchun 53, Xinchun 44, Xinchun 40, had strong heat resistance; Longmai 30, Longmai 37, Zangchun 11, Kechun 4 10 varieties, including Longmai 26, Longmai 35, Gaoyuan 506, Kechun 11, Ningchun 16, and Xinchun 31, showed moderate heat tolerance. 【Conclusion】 High temperature stress has different effects on flour quality of different genotype wheat varieties. The heat tolerance of Xinjiang self-bred varieties needs to be further improved.
- Publication
Xinjiang Agricultural Sciences, 2022, Vol 59, Issue 3, p541
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2022.03.003