不同小麦品种对灌浆期高温的响应差异  

Responses of Different Wheat Cultivars to High Temperature During Grain Filling

作　　者：姜丽娜[1] 杨娜娜[1] 方保停[2] 李向东[2] 李春喜[1] JIANG Lina;YANG Nana;FANG Baoting;LI Xiangdong;LI Chunxi(College of life Sciences,Henan Normal University,Xinxiang,Henan 453007,China;Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002,China)

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]河南省农业科学院小麦研究所,河南郑州450002

出　　处：《麦类作物学报》2018年第11期1365-1373,共9页Journal of Triticeae Crops

基　　金："十三五"国家重点研发计划项目(2016YFD0300203-3;2017YFD0301101);国家科技支撑计划项目(2013BAD07B14)

摘　　要：为探究小麦对花后高温的生理响应,以黄淮海地区的16个小麦品种为材料,测定灌浆期高温对小麦旗叶可溶性蛋白质含量、可溶性糖含量、丙二醛(MDA)含量及超氧化物歧化酶(SOD)活性的影响,分析千粒重和产量的变化,并比较品种灌浆后期抗高温能力的差异。结果表明,高温处理7d后小麦旗叶可溶性蛋白质含量、可溶性糖含量和SOD活性均高于田间自然生长小麦(对照),而MDA含量则低于对照;高温处理15d后小麦旗叶可溶性蛋白质含量、MDA含量和SOD活性较对照明显升高,而可溶性糖含量则下降。高温处理后各品种千粒重和产量均降低,豫麦49-198和郑麦366产量显著降低。相关分析、主成分分析、隶属函数法和聚类分析结果表明,济麦22和石麦19灌浆期耐热性均较高;旗叶可溶性蛋白质含量、可溶性糖含量和籽粒千粒重3项指标可作为小麦耐热性评价指标。To investigate the physiological response of wheat to post-anthesis high temperature,16 wheat cultivars of Huang-Huai-Hai region were used to measure the content of soluble protein,soluble sugar,malondialdehyde(MDA)and activity of superoxide dismutase(SOD)in flag leaf of wheat under high temperature during grain filling stage.The changes of grain weight and yield were analyzed and the differences of resistance to high temperature at the late grain filling stage were compared.The results showed that compared with the control,after high temperature treatment for seven days,soluble protein content,soluble sugar content,and SOD activity in wheat flag leaf were increased,while the content of MDA was decreased.After high temperature treatment for 15 days,soluble protein content,SOD activity and MDA content were increased compared with the control,while soluble sugar content was decreased.After high temperature treatment,grain weight and yield of all cultivars were decreased.Among them,grain weight and yield of Yumai 49-198 and Zhengmai 366 were decreased significantly.Through correlation analysis,principal component analysis,and subordinate function method and cluster analysis for comprehensive evaluation,we found that Jimai 22 and Shimai 19 showed greater heat resistance,and soluble protein content,soluble sugar content in flag leaf and 1 000-grain weight could be used as the heat tolerance indices.

关 键 词：小麦 高温处理 耐热性 综合评价 

分 类 号：S512.1[农业科学—作物学] S311