遮光对小麦植株氮素转运及品质的影响

以耐弱光性不同的冬小麦品种扬麦158(耐弱光品种)和扬麦11(不耐弱光品种)为材料,研究了拔节至成熟期遮光对小麦籽粒产量、植株氮素代谢及籽粒和面团品质的影响.结果表明:拔节至成熟期遮光22%和33%时,扬麦158和扬麦11籽粒产量分别比对照下降4.1%～9.9%和15.3%～25.8%;而小麦籽粒蛋白质产量分别下降3.0%～8.3%和10.4%～14.1%,且随着遮光程度的加重,小麦籽粒氮素积累对花后氮素积累的依赖性增强.遮光条件下各营养器官中花前贮存氮素转运量均下降,但叶片氮素转运效率(RENP)上升,从而补偿了茎鞘、穗壳中RENP的下降,因此营养器官总RENP未受遮光条件的显著影响.拔节至成熟期遮光提高了小麦籽粒蛋白质含量,这与弱光下籽粒蛋白质积累量下降幅度小于产量下降幅度所形成的"浓缩效应"有关.弱光对成熟期小麦籽粒清蛋白和球蛋白含量无显著影响,但显著提高了醇溶蛋白和麦谷蛋白含量,导致小麦湿面筋含量、面团形成时间和稳定时间提高,面团弱化度降低.

Effects of shading on the nitrogen redistribution in wheat plant and the wheat grain quality

Taking winter wheat (Triticum aestivum L.) cultivars Yangmai 158 (shading-tolerant) and Yangmai 11 (shading-sensitive) as test materials, this paper studied the effects of shading at the stages from jointing to maturity on the plant N redistribution, grain yield, and grain- and dough quality of the cultivars. The treatments were non-shading, 22% shading, and 33% shading. Under shading, the grain yield and its protein content of Yangmai 158 and Yangmai 11 decreased by 4.1%-9.9% and 3.0%-8.3%, and 15.3%-25.8% and 10.4%-14.1%, respectively, compared with non-shading. With the increase of shading intensity, the grain N content was increasingly dependent on the N accumulated after anthesis. Shading decreased the redistribution of N stored pre-anthesis in the vegetative organs to the grain, but increased the redistribution efficiency of N accumulated pre-anthesis (RENP) in leaves while decreased the RENP in sheathes and stems, and in hulls and rachises. Therefore, the mean RENP in the vegetative organs was not essentially altered by shading. The grain protein content increased significantly under shading, which could be related to the "condense effect", i.e., the decrement of grain protein content was much less than that of grain yield. In addition, shading had less effects on the contents of grain albumin and globulin but increased the contents of grain gliadin and glutinin significantly, and accordingly, the grain wet gluten content, dough development time, and dough stability time increased, while the dough softening degree decreased.