Effects of post-heading high temperature on some quality traits of malt barley  

作　　者：NI Sheng-jing ZHAO Hui-fang ZHANG Guo-ping 

机构地区：[1]Department of Agronomy,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310029,P.R.China

出　　处：《Journal of Integrative Agriculture》2020年第11期2674-2679,共6页农业科学学报（英文版）

基　　金：the National Natural Science Foundation of China(31620103912);the earmarked fund for China Agriculture Research System(CARS-05);the Jiangsu Collaborative Innovation Center for Modern Crop Production,China(JCIC-MCP)for their financial supports to this research,including experimental implementation,sampling and data analysis.

摘　　要：Global change is bringing barley with more frequency of suffering from high temperature.However,little has been known about the influence of high temperature on malt quality traits.In this study,we investigated the impact of 1-wk heat stress(32°C/26°C,day/night,12 h/12 h)initiating from the 7th(HT7)and 14th(HT14)days after heading on some grain and malt quality traits of two barley cultivars.In comparison with normal temperature(24°C/18°C,day/night,12 h/12 h),heat stress significantly reduced kernel weight,seed setting rate and grains per spike:HT7 having a larger effect than HT14.Meanwhile,total protein andβ-glucan contents,andβ-amylase and limit dextrinase activities were significantly increased under high temperature,with HT7-treated plants showing larger changes.Moreover,the different changes of four protein fractions under heat stress were found in the two barley cultivars,indicating the possibility of breaking positive association between protein content and enzyme activity.

关 键 词：BARLEY Β-GLUCAN Β-AMYLASE heat stress limited dextrinase protein 

分 类 号：S512.3[农业科学—作物学]