Quantifying the effect of low-temperature events on the grain quality formation of wheat

文献类型： 外文期刊

第一作者： Zhang, Chuanhui

作者： Zhang, Chuanhui;Gu, Kejun;Gu, Dongxiang;Zhang, Simei;Wu, Jingjing

作者机构：

关键词： Wheat; Low temperature; Protein; Starch; Logistic functions

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2021 年 100 卷

页码：

收录情况： SCI

摘要： Protein and starch are the main components of nutritional quality in wheat grain, which are influenced by temperature. Since few studies have been aimed at quantifying the effect of low temperature on protein and starch formation in wheat, this study was undertaken to employ logistic functions for describing the dynamics of protein and starch accumulation in wheat grain, based on the datasets from two-year temperature-controlled experiments involving different low-temperature intensity, frequency and occurrence time with two genotypes. In general, low temperature had a substantial effect on the grain protein and starch concentrations of wheat and the obvious effect was detected when low temperatures applied at the booting stage. The accumulation of protein and starch decreased with the decreasing temperature and low-temperature duration extension for both Yangmai16 and Xumai30. In addition, the dynamics of protein and starch accumulation under different lowtemperature conditions could be described well by logistic functions. The characteristic parameters of maximum accumulation per grain (K), maximum accumulation rate (Rmax) and average accumulation rate (Rmean) in the logistic functions decreased with decreasing temperature and increasing low-temperature duration, and then the active accumulation duration (D) was shortened. Moreover, the sensitivity of the parameters to low temperatures was different. The most sensitive parameters of protein and starch accumulation were K and Rmax for both Yangmai16 and Xumai30, while the least sensitive parameter was D, which indicates that the decreases in protein and starch accumulation under low-temperature treatment were mainly attributed to the maximum protein and starch accumulation per grain and the maximum accumulation rate.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序