小麦籽粒皱缩的生理机制

选用23个小麦品种(系),从源、流、库的角度探索了籽粒皱缩的生理机制。皱缩指数与生物产量的相关性极弱(r=-0.0671),而与充实速率呈显著的负相关(r=-0.544~(**)),说明籽粒皱缩的原因是库的转运速率不高。籽粒的饱满程度还受制于库的活性,表现在籽粒发育后期,皱缩品种(系)的酸性蔗糖酶迅速下降,活性显著地低于饱满品种(系)。

PHYSIOLOGICAL MECHANISM OF KERNEL SHRIVELLING IN WHEAT

Using 23 entries of wheat with either shrivelled or plump seed characteristics, we discussed the basic physiological attributes responsible for kernel shrivelling in wheat. At nowdays productive level source is not the main reason of seed shrivelling. It spite of the positive and significant correlation between sink volume and shrivelling index (SI) (r=0.5413~(**)) the sink volumes of most tested lines are not gone out of the supply ability of source. The activty of acid sucrose invertase was higher in the plump lines than that of shrivelled ones in the later phase of kernel development. It is therefore concluded that the primary factors affecting kernel filling may be the rates of reformation and invertment of organic compounds in the sink. The filling rate was negatively and significanfly correlated with SI (r=-0.5440~(**)), which means that during the kernel filling period the transporting rate of photo-assimilates from vegetative mass to grain is another factor influencing kernel shrivelling.