氮磷钾用量对小麦冠层不同层次光截获和干物质分配的影响

为明确不同氮、磷、钾用量对小麦冠层不同层次光截获和干物质分配的影响，以济麦22为供试材料，设置F0（不施肥）、F1（N 180 kg·hm^-2，P₂O₅ 75 kg·hm^-2，K₂O 60 kg·hm^-2）、F2（N 225 kg·hm^-2，P₂O₅ 120 kg·hm^-2，K₂O 105 kg·hm^-2）和F3（N 270 kg·hm^-2，P₂O₅ 165 kg·hm^-2，K₂O 105 kg·hm^-2）4个施肥量处理，比较分析开花后不同氮、磷、钾用量对小麦叶面积指数、冠层不同层次光截获特性和成熟期干物质分配的影响。结果表明，F1处理下叶面积指数显著高于F0处理，而与F2和F3处理间无显著差异；开花后15 d，F1处理下小麦冠层不同层次及总PAR截获率和截获量均显著高于F0处理，而与F2和F3处理间无显著差异。F1处理下成熟期干物质在小麦冠层不同层次营养器官中的分配量、籽粒中的分配量及总干物质积累量显著高于F0处理，而与F2和F3处理间无显著差异。成熟期干物质在小麦冠层不同层次营养器官和籽粒中的分配量以及总干物质积累量与冠层上层（顶部至株高2/3）、中层（株高2/3至株高1/3）和总PAR截获率均呈显著正相关。F1处理（N 180 kg·hm^-2，P₂O₅ 75 kg·hm^-2，K₂O 60 kg·hm^-2）为本试验条件下的最优处理。     

黄淮和长江中下游冬麦区小麦品种(系)农艺性状及其聚类分析

气候变暖对我国乃至世界小麦育种和生产有很大影响。为了研究我国不同生态麦区小麦品种(系)农艺性状适应气候变化调控机理,本研究以黄淮冬麦区北片和南片及长江中下游冬麦区的20个当前大面积推的小麦品种、新审定品种和新选育品系为试验材料,在黄淮冬麦区北片河北省石家庄市种植,在返青期前对其抗旱抗冻性、根冠比和叶片干重与鲜重比进行调查;收获后对株高、穗长、穗下节间长、分蘖数、小穗数、穗粒数、千粒重、单株生物量、单株粒重、经济系数等10个农艺性状进行了考种和相关、聚类和主成分分析。结果表明,不同麦区小麦品种(系)苗期的抗旱抗冻性为黄淮冬麦区北片黄淮冬麦区南片长江中下游冬麦区。三大生态麦区的单株粒重与分蘖数、穗粒数、单株生物量、经济系数均呈极显著正相关,黄淮冬麦区南片和长江中下游冬麦区呈显著和极显著的农艺性状相对较多,说明这两个生态麦区的品种有很大的相似性;但不同生态麦区其他农艺性状正负相关各有一定差异。在欧氏距离20处,20个小麦品种(系)被聚类为长江中下游冬麦区和黄淮冬麦区南片品种(系)(第Ⅰ类)及黄淮冬麦区北片品种(系)(第Ⅱ类)两个大的生态型;在欧氏距离6处,Ⅰ类又分为分别以‘百农207’‘济麦22’和‘西农979’为代表的3个亚类,Ⅱ类是以‘长旱58’为代表。产量、穗长、株高和经济系数4个主成分因子对10个农艺性状表现型变异累计贡献率为76.39%。‘济麦22’等黄淮冬麦区北片的品种(系)综合得分在前20株中占95%。以上研究结果为小麦适应气候变暖育种和引种示范推广提供了重要参考信息。     

耕作方式和施氮量对稻茬小麦产量构成和群体质量的影响

以苏麦188为材料,在水稻秸秆全量还田条件下研究板茬、旋耕、耕翻等耕作方式和施氮量210kg/hm2、240 kg/hm2、270 kg/hm2对小麦群体质量和产量及其结构的影响,为稻茬小麦大面积机械化栽培提供参考。结果表明：板茬方式产量显著高于旋耕和耕翻；随施氮量增加,产量逐渐提高。产量在不同耕作方式与施氮量间存在显著的互作效应。相比其他耕作方式,板茬方式每穗粒数和千粒重较高；群体茎蘖数多,但分蘖成穗率不高、源库协调水平偏低,花后具有较高的光合生产能力。随施氮量增加,穗数和每穗粒数、群体茎蘖数和分蘖成穗率、花后光合生产能力以及源库协调性均呈提高趋势。说明,通过合理增施氮肥可以进一步改善板茬方式下小麦群体质量,协同提升产量构成因素,实现增产。本试验条件下采用板茬方式配以施氮量270 kg/hm2或240 kg/hm2处理产量最高。     

改进熵权法在作物区域试验中的应用分析——以小麦为例

作物区域试验的目的就是要鉴定作物新品种（系）的生产潜力、稳产性及区域适应性,田间调查和室内考种的项目繁多,但试验结果往往是对参试品系产量进行排名,其他性状进行描述,缺乏一种能代表品系综合性状表现的总成绩。本研究把熵权法引入小麦区域试验,建立了小麦综合表现的评价指标体系,包括目标层,准则层和指标层,其中目标层为参试材料综合性状表现,准则层包括田间记载性状、籽粒性状和产量性状,指标层有16个指标构成。通过计算各指标权重值和转化值,进而计算出各指标的分数值,分数值代表了一个品系在区域试验中的综合表现,可用于参试品种（系）间的比较。研究结果表明熵权法引入小麦区域试验,对参试品种（系）的评价是客观的。     

湖北稻茬小麦主茎、分蘖1、分蘖2和分蘖3的成穗率、产量贡献率及主要农艺性状分析

合理的茎蘖组合是提升小麦绿色高效生产的重要因素。为了解湖北稻茬小麦主要茎蘖对产量及主要农艺性状的影响,以大穗型小麦品种川麦104和多穗型小麦品种扬麦15为材料,于2016-2018年在湖北十堰和武汉两地稻茬麦大田条件下,设置低(1.35×106~1.65×106株·hm^-2)、中(2.85×106~3.15×106株·hm^-2)、高(4.35×106~4.65×106株·hm^-2)三种种植密度,分析了主茎(S)、分蘖1(T1)、分蘖2(T2)和分蘖3(T3)(按出现先后顺序)的成穗率、产量贡献率及相关农艺性状的表现。结果表明:(1)湖北稻茬小麦成穗茎蘖农艺性状表现值偏低,除穗长和茎高受品种的影响最大外,其他被测性状受影响程度表现为蘖位>种植密度>品种;(2)在主茎均能成穗的情况下,分蘖成穗率随蘖位和种植密度的升高而降低,大穗型品种川麦104的降幅大于多穗型品种扬麦15;(3)主茎产量贡献率随种植密度的升高而升高(35.12%~54.50%),分蘖1产量贡献率稳定在23.25%~25.50%,分蘖2和分蘖3的产量贡献率随种植密度升高而降低,分别为14.59%~23.22%和5.42%~16.77%;(4)主茎的穗粒数(35.94~44.13粒)和穗粒重(1.44~1.93 g)显著高于其分蘖,茎高、茎蘖收获指数和穗茎节长只在川麦104中、高种植密度下的分蘖3与其他茎蘖差异显著;穗长、可孕小穗数和不孕小穗数有随蘖位和种植密度升高而变劣的趋势。聚类分析得出:湖北稻茬小麦绿色高效生产模式,以主茎成穗为主体,低种植密度下增加分蘖1和分蘖2,争取分蘖3成穗为辅;中种植密度下争取分蘖1+分蘖2成穗为辅;而高种植密度下争取分蘖1成穗为辅。     

春季低温对小麦颖果发育的影响

为了探明春季低温（倒春寒）导致小麦减产的细胞学机理，以扬麦15为材料，在小麦幼穗处于雌雄蕊分化期至药隔期之间时，设置-3 ℃低温处理，通过树脂半薄切片对颖果不同发育时期的形态结构进行观察。结果表明：（1）在颖果发育早期，低温促进了颖果的长度生长，抑制了宽度生长；与对照相比，低温处理组小麦颖果发育进程缩短；（2）低温处理组颖果果皮发育早，中果皮降解速度快；（3）低温处理增加了胚乳淀粉体的积累量，降低了蛋白体的积累量，发育后期胚乳充实度显著低于对照组；（4）与对照相比，低温处理后颖果韧皮部面积和珠心突起传递细胞面积增大。以上结果表明，春季低温处理更有利于养分运输组织的发育，使得灌浆时间缩短，最终导致淀粉积累量增加及颖果早熟。     

黄淮旱地组小麦品种抗旱性鉴定比较分析

为了解近年来黄淮冬麦区旱地组小麦品种抗旱性的整体情况,对2017—2019年黄淮冬麦区132个区试品种（系）在干旱胁迫下的产量及抗旱指数,穗数、穗粒数、千粒重、株高等性状及抗旱系数,进行分析总结。结果表明：黄淮旱肥组、旱薄组、北部组区试品种（系）近年来品种的抗旱性趋势大体相同,胁迫情况下产量总的变化是旱肥组>旱薄组>北部组,且呈逐年稳中有升的趋势,从抗旱指数看,黄淮旱地小麦品种的抗旱整体还处于偏弱的水平;抗旱性状表现为干旱胁迫下均有不同程度的受损,均以千粒重的受损程度最小,有效穗、穗粒数、株高受损程度最大。     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.     

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.     

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Wheat bran is the main by-product during wheat flour processing. Although wheat bran is rich in the bioactive compounds and antioxidant capacity, it is not widely utilized in its natural state. To improve the antioxidant and nutritional properties of wheat bran, a dominant strain, Enterococcus faecalis M2, was screened from lactic acid bacteria (LAB) isolated from various foods. Following solid state fermentation, the soluble dietary fiber content of wheat bran nearly quadrupled compared to the raw material. Total proportion of phenols, flavonoids, alkylresorcinols, along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ferulic acid content increased by 5.5 times. Additionally, the free amino acid content increased with degradation of wheat bran protein, whereas the level of anti-nutrient phytic acid decreased. The results of this study could provide an effective method for biological modification of wheat bran, which further enhance the health benefit and utilization of bran.