烘干干燥脱水对糯小麦籽粒角质率的影响  

Effect of Bake Drying and Dehydration on the Percentage of Vitreous Waxy Wheat Kernel

作　　者：马强[1] 黄宗玲 李伯群[1] 周凤云[1] MA Qiang;HUANG Zong-ling;LI Bo-qun(Characteristic Crops Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing 402160;Chongqing Jiulongpo Vocational Education Center,Chongqing 401329)

机构地区：[1]重庆市农业科学院特色作物研究所,重庆402160 [2]重庆市九龙坡职业教育中心,重庆401329

出　　处：《安徽农业科学》2020年第1期196-199,203,共5页Journal of Anhui Agricultural Sciences

基　　金：重庆市基本科研业务费计划项目(2013cstc-jbky-00568);重庆市基础与前沿研究计划项目(cstc2015jcyjA80033);重庆市社会民生科技创新专项(cstc2016shmszx80042)

摘　　要：[目的]研究烘干干燥脱水对糯小麦籽粒角质率的影响,为糯小麦籽粒品质改良提供参考依据。[方法]以糯小麦渝L-1、12LF 6-12为研究对象,以其普通小麦轮回亲本渝02321、渝麦10号为对照,开展收获后籽粒烘干干燥脱水和浸泡复水试验。[结果]在110 min烘干干燥过程中,渝L-1的角质籽粒和12LF 6-12的半角质籽粒角质率分别在110和70 min下降为0,全部籽粒转变为粉质,而渝02321角质籽粒和渝麦10号半角质籽粒角质率无明显变化。在烘干干燥0、70和110 min 3个不同关键时间点,上述试验材料籽粒相对含水量均随烘干干燥时间的增加而逐渐减少;在烘干干燥同一时间点,试验材料完整籽粒的相对含水量从高到低依次为12LF 6-12、渝麦10号、渝L-1、渝02321。在浸泡复水处理24 h内,所有试验材料籽粒吸水后都有明显膨胀,粉质化后糯小麦籽粒仍然表现为粉质,但普通小麦籽粒角质率不断下降,并出现粉质化趋势。[结论]烘干干燥对普通小麦籽粒角质率的影响不明显,但对糯小麦籽粒角质率的影响极显著,是导致糯小麦籽粒粉质化转变的重要外因;烘干干燥导致所有试验材料籽粒脱水,对普通小麦籽粒角质率的影响不明显,但糯小麦籽粒角质率下降至0,表明烘干干燥脱水是导致糯小麦籽粒粉质化转变的直接原因。浸泡复水提高了所有试验材料籽粒含水量,会降低普通小麦籽粒角质率,但对粉质化后糯小麦籽粒角质率的影响不明显,表明烘干干燥脱水对糯小麦籽粒粉质化转变的影响是一个不可逆转的单向转变过程。[Objective]The effect of bake drying and dehydration on the percentage of vitreous waxy wheat kernel was studied,so as to provide reference for improving the quality of waxy wheat grain.[Method]Taking waxy wheat YuL-1 and 12LF 6-12 as research objects and their recurrent parents Yu02321 and Yumai 10 as control,and bake drying dehydration and soaking rehydration experiments of grains after harvesting were carried out.[Result]During the drying process of 110 min,the percentage of vitreous kernel of YuL-1 vitreous grains and 12LF 6-12 half-vitreous grains decreased to 0 at 110 min and 70 min,respectively,and all grains changed to silty,while the percentage of vitreous kernel of Yu02321 vitreous grains and Yumai 10 half-vitreous grains did not change significantly.At the three key time points of bake drying for 0 min,70 min and 110 min,the relative moisture content of above tested materials decreased gradually with the increase of bake drying time.At the same time point of bake drying,the relative moisture content of the tested materials was 12LF 6-12>Yumai 10>YuL-1>Yu02321.During 24 hours of soaking rehydration treatment,the grains of all tested materials significantly swelled after absorbing water,waxy wheat grains remained silty after silting,but the percentage of vitreous kernel of common wheat grains declined continuously,and the trend of silting appeared.[Conclusion]Bake drying has no obvious effect on the percentage of vitreous kernel of common wheat grain,but has a significant effect on the percentage of vitreous kernel of waxy wheat grain,which is an important external cause leading to silty transformation of waxy wheat grain.Bake drying resulted all tested materials grain dehydration,and had no obvious effect on the percentage of vitreous kernel of common wheat grains,but the percentage of vitreous kernel of waxy wheat grains decreased to 0,which indicated that bake drying and dehydration was the direct leading to silty transformation of waxy wheat grain.Soaking rehydration increased the grain moisture cont

关 键 词：烘干干燥 脱水 糯小麦 籽粒 角质率 

分 类 号：S512.1[农业科学—作物学]