结实期不同阶段渍水胁迫对糯玉米产量及品质的影响  

Effects of waterlogging at different grain filling stages on yield and quality of waxy maize

作　　者：赵斌 李广浩 郭剑 陆卫平[1] 陆大雷[1] ZHAO Bin;LI Guanghao;GUO Jian;LU Weiping;LU Dalei(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/College of Agriculture,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心/扬州大学农学院,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2022年第6期29-36,共8页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省现代农业产业技术体系专项[JATS(2022)497];江苏省自然科学基金资助项目(BK20200952);江苏省重点研发计划项目(BK2021317);江苏省高校优势学科建设工程项目(RAPD)。

摘　　要：以苏玉糯5号和京科糯2000为材料,设置对照(CK)、渍水胁迫10 d(W1-10、W11-20、W21-30)、渍水胁迫20 d(W1-20、W11-30)、渍水胁迫30 d(W1-30)等7个处理,研究授粉后不同时期和渍水持续时间对糯玉米籽粒产量和品质的影响。结果表明:结实期不同阶段渍水胁迫显著降低糯玉米籽粒产量,不同持续时间渍水胁迫下以W1-30处理降幅最大,持续10、20 d渍水胁迫下两品种产量均以W1-10和W1-20处理下降幅最大。渍水胁迫降低了籽粒中淀粉和蛋白质含量,不同持续时间渍水胁迫下两品种均在W1-30渍水处理下最低,持续10、20 d渍水处理下淀粉和蛋白质含量均以W1-10和W1-20处理下降幅最大;结实期渍水胁迫下糯玉米的淀粉平均粒径增加、碘结合力降低,苏玉糯5号和京科糯2000的淀粉平均粒径分别以W11-30和W11-20处理最大,碘结合力均以W1-30处理最小。糯玉米粉峰值黏度在渍水胁迫下降低,苏玉糯5号和京科糯2000的峰值黏度分别以W21-30和W1-10处理最低。结实期渍水胁迫下糯玉米粉热焓值降低、回生值升高,不同持续时间渍水胁迫下,均以W1-30处理影响最为显著;持续10 d渍水胁迫下,苏玉糯5号和京科糯2000的热焓值分别以W11-20和W1-10处理最低,回生值均以W1-10处理最高;持续20 d渍水胁迫下两品种热焓值和回生值均以W1-20处理变幅最大。The grain filling stage of spring maize overlapped with the season of plum rain in southern China,and the periodic overcast and rainy weather had different effects on the production of waxy maize.In this study,Suyunuo 5(SYN5)and Jingkenuo 2000(JKN2000)were used as materials to study the effects of waterlogging on grain yield and quality of waxy maize at different grain filling stages(1-10,11-20,21-30,1-20,11-30and 1-30days after pollination).The results showed that grain yield decreased significantly under waterlogging stress at grain filling stage,with the largest decrease in W1-30.Under waterlogging stress lasting for 10or 20days,the grain yield of both varieties decreased the most in W1-10and W1-20,respectively.The starch and protein contents decreased under waterlogging stress and those of both varieties were the lowest in W1-30.Under waterlogging stress lasting for 10or 20days,the starch and protein contents of the two varieties decreased the most in W1-10and W1-20.The average starch particle size of waxy maize increased and iodine binding capacity decreased under waterlogging stress.Average starch particle size was the highest in W11-30in SYN5and that of JKN2000was the highest in W11-20.The iodine binding capacity of both varieties were the lowest in W1-30.Peak viscosity of flour decreased under waterlogging stress,and that of SYN5was the lowest in W21-30,while that of JKN2000was the lowest in W1-10.During the grain filling stage,waterlogging significantly decreased the flour gelatinization enthalpy,while the retrogradation percentage increased,and the effects in W1-30were the most significant.Under waterlogging stress lasting for 10days,the gelatinization enthalpy of SYN5was the lowest in W11-20and that of JKN2000was the lowest in W1-10.The retrogradation percentage of both varieties were the highest in W1-10.Under waterlogging stress lasting for 20days,W1-20had the greatest effects on the gelatinization enthalpy and retrogradation percentage for two varieties.

关 键 词：糯玉米 渍水胁迫 产量 糊化特性 热力学特性 

分 类 号：S513[农业科学—作物学]