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作 者 ：高德荣;郭文善;程顺和;封超年;朱新开;彭永欣

期 刊 ：作物学报 2006年 32卷 12期 页码：1917-1919

关键词：小麦；Wx蛋白；穗发芽；α-淀粉酶；可溶性糖；

Keywords:Wheat, Wx protein, Pre-harvest sprout, α-amylase, Soluble sugar,

摘 要 ：

以11份Wx蛋白全部缺失类型（糯性），11份Wx蛋白部分缺失类型（非糯性）和大面积推广品种扬麦158、扬麦12（非糯性）为试验材料，以白皮品种豫麦47为穗发芽对照，研究了它们的穗发芽特性、α-淀粉酶活性和籽粒可溶性糖含量。结果表明，糯小麦的穗发芽率和籽粒可溶性糖含量均极显著高于非糯小麦，而α-淀粉酶活性与非糯小麦差异不显著。α-淀粉酶活性高是非糯小麦穗发芽的原因之一，两者呈指数关系，y=0.4145e^0.4864x(R²=0.3513*)；对于糯小麦，籽粒可溶性糖含量高可能是其穗发芽严重的诱导因素，两者亦呈指数关系，y=0.0001e^2.5599x(R²=0.5338**)。

Abstract:

In order to investigate the pre-harvest sprouting(PHS) percentage, α-amylase activity and soluble sugar content in grains of 11 varieties with complete Wx proteins absence(waxy type), 11 varieties with one or two Wx proteins absence(non-waxy type), 2 varieties with complete Wx proteins(non-waxy type) and 1 white grain cultivar as a PHS check in wheat (Triticum aestivum L.). The results showed that the PHS percentage and soluble sugar content in grains of waxy wheat varieties were significantly higher than those of non-waxy type, but there was no significant difference in α-amylase activity between two types. The activity of α-amylase(x) significantly affected PHS percentage (y) in non-waxy wheat varieties, y=0.4145 e^0.4864x(R²=0.3513*), and soluble sugar content(x) in grains was significantly related to pre-harvest sprouting percentage for waxy wheat, y=0.0001 e^2.5599x(R²=0.5338**).High soluble sugar content might be an induced factor of PHS in waxy wheat.

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