【作者】 王旭东；

【导师】 于振文；

【作者基本信息】 山东农业大学 ， 作物学， 2003， 博士

【摘要】 本试验于2001-2002年在山东农业大学实验农场和泰安郊区角峪镇二虎村进行，选用具有9000kg/hm2产量潜力的中筋小麦品种鲁麦22和7500kg/hm2产量潜力的强筋小麦品种济南17，采用大田试验与盆栽试验相结合的方法，系统研究了两个小麦品种产量和品质形成的差异，磷以及氮磷互作对小麦产量和品质的影响及其生理基础，主要研究结果如下：1 不同小麦品种产量和品质形成的差异1.1 不同品种小麦旗叶碳氮代谢的差异鲁麦22品种旗叶碳代谢水平高于济南17，表现在：鲁麦22开花后旗叶叶绿素含量、光合速率和光合高值持续期以及旗叶蔗糖合成能力均显著高于济南17，从而在产量形成中源的供应能力方面高于济南17。济南17旗叶氮代谢水平高于鲁麦22，表现在：济南17旗叶氮同化关键酶硝酸还原酶和谷氨酰胺合成酶活性高，蛋白质降解主要酶内肽酶活性高，灌浆前期旗叶游离氨基酸积累多，而灌浆过程中向籽粒运转的也多，从而为籽粒蛋白质的合成提供较多的底物。1.2 不同品种小麦籽粒淀粉和蛋白质合成的差异济南17籽粒形成过程中，直链淀粉含量高于鲁麦22，但支链淀粉含量和淀粉总量两个品种之间无显著差异，济南17淀粉积累速率下降早于鲁麦22，且花21天之后低于鲁麦22，这也是其成熟时粒重显著低于鲁麦22的原因。两个品种籽粒蛋白质组分动态变化表现一致，但济南17球蛋白和醇溶蛋白以及谷蛋白大聚合体含量显著高于鲁麦22，成熟时蛋白质总含量显著高于鲁麦22。1.3 不同品种小麦产量和品质指标的差异鲁麦22每公顷穗数低于济南17，但穗粒数和千粒重显著高于济南17，籽粒产量、生物产量以及收获指数均高于济南17。济南17蛋白质含量、沉淀值以及湿面筋含量显著高于鲁麦22，表现在粉质仪指标上，为具有较高的面粉吸水率、较长的面团形成时间、面团稳定时间和断裂时间。2 不同磷素水平对小麦产量和品质的影响及其生理基础2.1 对产量和品质的影响 随着施磷水平的提高，每公顷穗数、穗粒数、千粒重、生物产量和籽粒产量逐步提高，其中对于每公顷穗数的提高幅度最大，但千粒重以P1处理为最高。P1处理显著提高了两个小麦品种的沉淀值和湿面筋含量以及面粉吸水率，延长了<WP=12>鲁麦22的面团形成时间和稳定时间，延长了济南17的面团形成时间，但对于面团稳定时间无显著影响。进一步提高施磷量（P2处理），济南17的面团形成时间和稳定时间缩短，但对于鲁麦22品种的各项指标无显著影响。2.2 对淀粉组分和蛋白质组分及含量的影响磷素能够促进灌浆前期和中期籽粒中直链淀粉和支链淀粉的合成，表现为与淀粉合成有关关键酶的活性高于对照； P1处理降低了两个品种的淀粉总含量，而P2处理的淀粉总含量又开始回升，两个品种的P2处理淀粉直/支比值显著低于对照。P1处理促进了灌浆过程中蛋白质的合成与积累，成熟时蛋白质总含量显著高于对照，但P2处理蛋白质含量又有降低的趋势，表现为P2处理与对照之间差异不显著，两品种表现一致。磷对于不同小麦品种蛋白质各组分的影响不同。P1水平下提高了鲁麦22品种籽粒中清蛋白、醇溶蛋白和谷蛋白的含量，降低了球蛋白的含量；而P1水平下对济南17的蛋白质各组分影响较小，P2处理醇溶蛋白和谷蛋白有降低的趋势，对于改善加工品质不利。2.3 对籽粒形成过程中底物供应的影响施磷提高了灌浆前期籽粒中可溶性总糖和蔗糖的供应，并促进了灌浆过程中可溶性总糖和蔗糖向淀粉的转化，其中对于鲁麦22的促进作用大于对济南17的促进作用，两个磷处理之间无显著差异。施磷也提高了花后21天之前籽粒中的游离氨基酸含量，促进了灌浆期间游离氨基酸向蛋白质的转化，但P2处理的促进作用小于P1处理，两品种表现一致。2.4 对营养器官碳素代谢的影响施磷后，旗叶光合速率和叶绿素含量显著提高，花后28天之前磷酸蔗糖合成酶活性显著提高，腺苷二磷酸葡萄糖焦磷酸化酶活性显著降低，从而降低了旗叶中淀粉的积累，促进了蔗糖的积累与输出。2.5 对营养器官氮素代谢的影响施磷后提高了花后21天之前旗叶氮素同化有关酶硝酸还原酶、谷氨酰胺合成酶和谷氨酸脱氢酶的活性，施磷提高了花后28天之前蛋白质降解有关酶内肽酶、羧肽酶和氨肽酶的活性，提高了开花时旗叶中的游离氨基酸积累以及灌浆过程中向籽粒的运转；施磷提高了茎和叶鞘中可溶性蛋白质含量，提高了灌浆前期和中期茎和叶鞘的内肽酶、羧肽酶和氨肽酶活性，但两个品种不同酶的提高幅度表现不同。2.6 对植株对氮、磷的吸收、积累与分配的影响施磷后提高了植株对氮的吸收和积累，在P1水平下，提高了开花后营养器官氮素向籽粒的转运效率。两个磷处理均提高了营养器官氮素对籽粒氮素的贡献率,提高了氮素利用效率和氮收获指数。3 氮磷互作对小麦产量和品质的影响及其生理基础3.1 对产量和品质的影响与对照（不施氮、不施磷）相比，单施氮或者单施磷，以及氮磷配施，均显著提高<WP=13>了每公顷穗数、穗粒数、千粒重、籽粒产量和生物产量，其中氮磷配施的各项指标提高幅度最大，两个品种表现一致。单施磷提高了两个品种的淀粉总含量，单施氮则有降低淀粉总含量的趋势更多还原

【Abstract】 The physiological basis of the effect of phosphorus on kernel yield and quality in wheat was studied using two different winter wheat cultivars, Lumai 22, which has 9000kg/hm2 yield potential and medium gluten potential, and Jinan 17, which has 7500kg/hm2 yield potential and strong gluten potential. The experimentation was carried out at the experimental farm of shandong agricultural university , and Erhu village, Jiaoyu Town of Taian city from 2001to 2002 using the method of field culture combined with pot culture. The main results as follows:1. The difference of yield and quality formation between two wheat cultivars1.1 The difference of carbon and nitrogen metabolism in flag leaf between two wheat cultivars Lumai 22 showed a higher carbon metabolism level in flag leaf than that in Jinan 17. Compared with Jinan 17, the content of chlorophyll, the photosynthesis rate and the sucrose synthesis ability were higher, the peak period of photosynthesis rate was longer in flag leaf after anthesis in Lumai 22, thus the source organs of Lumai 22 had higher producing photosynthesis ability than that of Jinan 17.Jinan 17 showed a higher nitrogen metabolism in flag leaf than that in Lumai 22. Compared with Lumai 22, the activities of nitrogen assimilation key enzymes NR and GS in flag leaf were higher after anthesis in Jinan 17, the EP activity in flag leaf which has a important role in protein degradation was higher after anthesis, the accumulation amount of free amino acid during the early kernel filling period, and the transport amount of free amino acid from flag leaf to kernel during the kernel filling period were much more in Jinan 17, thus provided more substrates for protein synthesis in kernel.1.2 The difference of starch and protein synthesis in kernel between two wheat cultivarsThe amylose content in Jinan 17 was higher that in Lumai 22 during kernel filling, but the amylopectin and total starch contents had no significance differences between the two wheat cultivars. The starch accumulation rate declined earlier in Jinan 17 than that in Lumai 22, and the starch accumulation rate was lower in Jinan 17 than that in Lumai 22 after 21 DAA, this were the reasons why the kernel weight was much lower in Jinan 17 than that in Lumai 22.The changes of protein content and its components contents was same in the two wheat cultivars, but the globulin content, the gliadin content and the GMP content were higher in Jinan 17 than that in Lumai 22 during kernel filling period, and the total protein content in Jinan 17 was significant higher than that in Lumai 22 in maturity. 1.3 The difference of yield and quality index between the two wheat cultivars<WP=15>The spike number per hectare in Lumai 22 was lower than that in Jinan 17, but the kernel number per spike, the kernel weight, the kernel yield and biology yield, the harvesting index were higher in Lumai 22 than those in Jinan 17.Compared with Lumai 22, the protein content, the SDS sedimentation volume, and the wet gluten content were significantly higher in Jinan 17, so those reflected on the farinogran index, i.e. Jinan 17 had higher flour water absorption rate, longer dough developing time, longer dough stability time and dough breakdown time.2 Effect of different supplied phosphorus level on yield and quality along with physiologicalbasis in wheat2.1 Effect of different supplied phosphorus level on yield and qualityWith the increasing of supplied phosphorus amount, the spike number per hectare, the kernel number per spike, the weight per 1000 kernels, the biology yield and kernel yield were improved, and among those index, the improving extent of phosphorus to the spike number per hectare was the most, and the P1 treatment gained the highest weight per 1000 kernels.Compared with the control, the P1 treatment significantly improved the SDS sedimentation volume, the wet gluten content and flour water absorption rate in the two wheat cultivars, significantly prolonged the dough developing time and stability time in Lumai 22,更多还原