寒地冬小麦叶片中可溶性糖及蛋白质含量对其穗分化进程的影响  

Impacts of Contents of Soluble Sugars and Protein in Leaves of Winter Wheat on Spike Differentiation in Frigid Region

作　　者：王璐[1] 程子航[1] 宋永超[1] 王晓楠[1] 付连双[1] 李卓夫[1] 陈露[1] 

机构地区：[1]东北农业大学农学院,黑龙江哈尔滨150030

出　　处：《作物杂志》2016年第3期99-103,共5页Crops

基　　金：黑龙江省博士后科研启动金(LBH-Q14026);黑龙江省教育厅科学技术研究项目(12521035);东北农业大学学科团队项目(2014-052)

摘　　要：营养物质的含量及组成影响着小麦的穗分化进程。为分析可溶性糖及可溶性蛋白质对冬小麦穗分化过程的影响,以熟期不同的5个冬小麦品种(系)为材料,在穗分化过程进行取样,测定不同时期冬小麦植株叶片中可溶性糖及可溶性蛋白质含量。结果表明:可溶性总糖、蔗糖和果糖含量在抽穗期相对于伸长期明显降低;果糖含量在单棱期最高;药隔形成期可溶性蛋白质含量最高,随后降低。由此得出,穗分化过程需要进行可溶性糖的消耗以及可溶性蛋白质的先积累后消耗,穗分化时间的长短取决于抽穗期发生的早晚,药隔形成期蔗糖和果糖的比值越大,抽穗可能越早。The content and composition of nutrients affect the spike differentiation process of wheat. In order to analyze the effects of soluble sugar and protein on the spike differentiation of winter wheat, five wheat varieties（lines） with different maturation periods were selected. The leaves were sampled in different stages during the spike differentiation.The results showed that the contents of total sugar, sucrose and fructose decreased significantly during heading stage compared to elongating stage. Fructose content was the highest in single-prism stage. The content of soluble protein was the highest in the period of connectivum period, and then decreased.It can be concluded that the process of spike differentiation requires consuming soluble sugar, and accumulating before consuming for soluble protein.The duration of the spike differentiation depends on the occurrence time of the heading date. The higher ratio of sucrose and fructose in connectivum period, the earlier heading date is.

关 键 词：冬小麦 可溶性糖 可溶性蛋白 穗分化 

分 类 号：S512.11[农业科学—作物学]