白粉病对冬小麦籽粒品质性状及产量的影响

为了解小麦感染白粉病后籽粒品质及产量的变化,选用对白粉病高感的小麦品种偃展4110和中抗品种豫农416为材料,利用人工接种并结合药剂控制发病等级的方法,分析了白粉病对小麦籽粒蛋白组分、面团流变学参数及淀粉糊化特性的影响。结果表明,随白粉病病情指数的增加,小麦籽粒总蛋白质、清蛋白和麦谷蛋白含量降低,而醇溶蛋白和球蛋白含量增加,蛋白组分间不平衡加剧,同时,弱化度降低、稳定时间、粉质质量指数、拉伸曲线面积和降落值提高。病情指数增加导致峰值黏度、低谷黏度、最终黏度和反弹值降低。在产量构成因素中,白粉病对穗粒数的影响相对较小,对千粒重的影响最大,白粉病严重时,千粒重降低5~7g,偃展4110和豫农416的产量损失分别达26.2%和15.8%。

Effects of Powdery Mildew Infection On Grain Quality Traits and Yield of Winter Wheat

To determine the influence of wheat powdery mildew infection on yield,yield components and quality traits,the susceptible variety Yanzhan 4110 and the medium resistant variety Yunong 416 to powdery mildew were used as experiment materials during 2010-2011,Wheat under different powdery mildew epidemic patterns were obtained by spraying different doses of fungicide,the field,grain yield,grain protein components,grain farinograms and extensograms and starch gelatinization characteristics were investigated.The results showed that the total protein,albumin and glutenin performed declining trends,but the gliadin and globulin increased with the increase of disease index. The dough rheological characteristic parameters,stability time,FQN,extension curve areas and sedimentation volume were all increased,but softening degree were reduced with the increase of disease index. The starch gelatinization properties,peak viscosity,low viscosity,final viscosity and setback were all decreased with the increase of disease index. The severity of disease infection decreased seriously reduction in 1 000 grain weight and relative less reduction in grain number per spike. Comparison with the no powdery mildew infection treatment,the 1 000 grain weight decreased by 5~7 g,and yield decreased by 26.2% for Yanzhan 4110 and 15.8% for Yunong 416 in the most severity treatment. The above results showed that powdery mildew infection seriously affected grain protein content,the balance between protein components and starch gelatinization characteristics under grain yield loss,yet improved dough rheological characteristics.