Two winter wheat(Triticum aestivum L.)cultivars, large-spike type Yumai66 and small-spike type Yumai49, were used to study the activities of enzymes involved in starch synthesis in the kernel during grain filling. Sta...Two winter wheat(Triticum aestivum L.)cultivars, large-spike type Yumai66 and small-spike type Yumai49, were used to study the activities of enzymes involved in starch synthesis in the kernel during grain filling. Starch accumulated faster in the kernel of Yumai49 than Yumai66 up to 25 d after anthesis, thereafter starch accumulated faster in the kernel of Yumai66. Starch accumulation in Yumai66 peaked at 20 -25 d after anthesis, while in Yumai49 starch accumulation peaked at 15 -20 d after anthesis and 25 -30 d after anthesis. The first peak was much higher than that of the second. Sucrose content and sucrose synthase activity peaked at 20 and 15 d after anthesis in Yumai66 and Yumai49, respectively. The sucrose content and sucrose synthase activity in Yumai66 were higher than that in Yumai49 during grain filling. ADP-glucose pyro-phosphorylase and starch branching enzyme activity in the kernel of Yumai66 peaked at 20 d after anthesis. while soluble starch synthase activity peaked at 10 and 20 d after anthesis. The second peak was much higher than that of the first.展开更多
Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results sh...Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results showed that both in Yumai49 and Yumai66, valueof total organic matter (TOM) of noodle and noodle cooking loss rate ranked the firstwhile noodle score (NS) ranked the lowest in treatments without any nitrogen application.As nitrogen application rate increased, TOM value decreased but NS increased. The lowestTOM and the highest NS existed for treatments with 225 and 150 kg N ha-1 in Yumai49 andYumai66, respectively. Increasing irrigation resulted in greater TOM and NS, but lessbroken noodles. However, no significant difference was found in NS among differentirrigation treatments. Significant difference was found in TOM, NS, breaking rate andwater absorption rate of noodle between these two cultivars. Yumai49, with an average TOMvalue of 1.19 g and NS of 88.5, was better than Yumai66, with an average TOM value of1.55 and NS of 85.7. Interaction in TOM value was found between irrigation and nitrogenapplication. Effects of nitrogen fertilization were greater than that of irrigation inYumai49, while in Yumai66 the other way round. It is suggested, therefore, thosedifferent irrigation and nitrogen application regimes be chosen in production practicebased upon cultivar quality traits.展开更多
文摘Two winter wheat(Triticum aestivum L.)cultivars, large-spike type Yumai66 and small-spike type Yumai49, were used to study the activities of enzymes involved in starch synthesis in the kernel during grain filling. Starch accumulated faster in the kernel of Yumai49 than Yumai66 up to 25 d after anthesis, thereafter starch accumulated faster in the kernel of Yumai66. Starch accumulation in Yumai66 peaked at 20 -25 d after anthesis, while in Yumai49 starch accumulation peaked at 15 -20 d after anthesis and 25 -30 d after anthesis. The first peak was much higher than that of the second. Sucrose content and sucrose synthase activity peaked at 20 and 15 d after anthesis in Yumai66 and Yumai49, respectively. The sucrose content and sucrose synthase activity in Yumai66 were higher than that in Yumai49 during grain filling. ADP-glucose pyro-phosphorylase and starch branching enzyme activity in the kernel of Yumai66 peaked at 20 d after anthesis. while soluble starch synthase activity peaked at 10 and 20 d after anthesis. The second peak was much higher than that of the first.
文摘Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results showed that both in Yumai49 and Yumai66, valueof total organic matter (TOM) of noodle and noodle cooking loss rate ranked the firstwhile noodle score (NS) ranked the lowest in treatments without any nitrogen application.As nitrogen application rate increased, TOM value decreased but NS increased. The lowestTOM and the highest NS existed for treatments with 225 and 150 kg N ha-1 in Yumai49 andYumai66, respectively. Increasing irrigation resulted in greater TOM and NS, but lessbroken noodles. However, no significant difference was found in NS among differentirrigation treatments. Significant difference was found in TOM, NS, breaking rate andwater absorption rate of noodle between these two cultivars. Yumai49, with an average TOMvalue of 1.19 g and NS of 88.5, was better than Yumai66, with an average TOM value of1.55 and NS of 85.7. Interaction in TOM value was found between irrigation and nitrogenapplication. Effects of nitrogen fertilization were greater than that of irrigation inYumai49, while in Yumai66 the other way round. It is suggested, therefore, thosedifferent irrigation and nitrogen application regimes be chosen in production practicebased upon cultivar quality traits.
