花后高温对小麦农艺性状及面粉品质的影响

李 咏，赵 云，张 辉，冯 宽，李召锋，李卫华

(石河子大学农学院/新疆兵团绿洲生态农业重点实验室，新疆石河子 832003)

花后高温对小麦农艺性状及面粉品质的影响

李 咏，赵 云，张 辉，冯 宽，李召锋，李卫华

(石河子大学农学院/新疆兵团绿洲生态农业重点实验室，新疆石河子 832003)

为研究花后不同时期高温对小麦农艺性状和面粉品质的影响，对2个不同基因型的小麦品种于花后不同时期进行高温处理，分析了其主要农艺性状及面粉品质对高温胁迫的响应。结果表明，花后高温可显著降低2个小麦品种的千粒重，花后中期高温对千粒重的影响更大；容重、穗长、主穗粒数和小穗数在各处理间的差异均不显著。新春11号的膨胀势在花后中期高温处理后显著提高；新春39号的膨胀势在花后早期和中期高温处理后均显著降低，且花后早期高温对膨胀势的影响更大。2个品种的降落数值经花后高温处理后均表现出降低的趋势，新春39号降低更显著。新春11号在早期高温处理下，籽粒的干、湿面筋含量、沉降值和蛋白质含量均显著高于对照，中期高温处理下，干、湿面筋含量显著高于对照，总体表现为高温胁迫后各被测指标值均升高。新春39号经花后早期高温处理，籽粒的干、湿面筋含量、蛋白质含量均显著低于对照；中期高温处理后各被测指标值均高于对照，但差异不显著。新春11号在花后早期高温处理下，面粉的峰值黏度、最终黏度和低谷黏度显著低于中期高温处理，其他指标在各处理间差异不显著；新春39号在花后早期高温处理下最终黏度显著高于中期高温处理，而糊化温度在中期高温处理后显著低于对照，其他指标在各处理间差异不显著。

小麦；花后高温；农艺性状；面粉品质

小麦是人类的主要食物来源。随着生活水平的提高,人们对面制品的种类、品质的要求越来越高,专用粉的需求量也越来越大[1]。我国北方地区小麦灌浆期间常出现短暂高温天气(日均气温超过 30 ℃)，导致小麦高温逼熟，使产量减少，籽粒蛋白质含量虽然升高，但综合品质下降[2-3]，对小麦生产造成极大影响。

高温是影响小麦生长发育的非生物胁迫之一，在作物生长的任何阶段都有可能发生，对小麦产量和品质均有不利影响，其中花后高温的影响尤为显著[4-6]。在西北地区主要为干热风危害，严重影响小麦授粉、结实，导致青枯逼熟，粒重降低[7]。Stone等[8]研究表明，小麦开花后短时间的高温胁迫(日最高40 ℃，3 d)使小麦品质变劣；随着灌浆期温度升高，籽粒蛋白质含量显著升高，且不同小麦品种对高温胁迫的敏感性存在显著差异；40 ℃高温胁迫每增加1 d，热敏感性品种Oxley蛋白质含量增加0.22%，而抗热性品种Egret增加0.13%。董洪平等[9]认为凉爽气候有利于北方冬麦的蛋白质积累。前人对花后高温与小麦籽粒生长发育的关系研究多集中于高温对籽粒产量、蛋白质含量、氮代谢关键酶以及叶片光合性能的影响[10-12]，而对花后不同时期高温对小麦品质的影响研究较少。本研究选用熟期和品质类型不同的2个新疆主栽春小麦品种，分别对其在花后不同时期进行高温处理，分析高温胁迫对小麦农艺性状和面粉品质的影响，以期为实现小麦高产、优质栽培及选育耐热性品种提供参考依据。

1 材料与方法

1.1 试验材料与设计

选用新春11号(中筋、中熟春小麦品种)和新春39号(强筋、早熟春小麦品种)为试验材料。2015年4月于石河子大学农学院试验站进行大田小区试验，小区面积为3 m2，2次重复，行长为1.5 m，行距0.2 m，稀条播，滴灌。在花后5～8 d(T1)和15～18 d(T2)田间搭建PVC塑料棚(2 m×1.5 m)进行增温处理，时间12:00-17:00，该时段平均温度作为处理温度。自然生长为对照(CK)。同年7月收获。

1.2 测定项目与方法

1.2.1 主要农艺性状的测定

按照国家小麦良种区域试验记载标准，于成熟期分别选择10株不同处理的材料，测定其主茎的穗长、小穗数、主穗粒数。

1.2.2 容重和千粒重的测定

采用高精度谷物水分容重测定仪(GAC-2100AGRI)进行容重测定；随机取500粒种子测千粒重。重复3次。

1.2.3 主要品质指标的测定

按照Quadrumat Junior试验磨操作规程，进行磨粉。

面粉蛋白质的测定：采用FOOS公司1241型近红外谷物成分快速分析仪测定。

湿面筋含量的测定：参考GB/T 14608-93标准，使用Perten 公司2200 型面筋仪测定。

Zeleny 沉淀值的测定：采用AACC 56-61A方法，使用BAU-A型沉淀值测定仪测定。

降落数值的测定：采用AACC 56-8方法，使用Perten公司1500型降落数值仪测定。

糊化特性的测定：根据GB/T 14490-2008 方法，使用Perten公司RVA 黏度仪测定小麦面粉的峰值黏度、低谷黏度、最终黏度、稀懈值、回升值和峰值时间。

1.2.4 膨胀势的测定

膨胀势测定参考McCormick等[13]的方法。

1.3 数据分析

数据采用Excel 2016和SPSS Statistics 19 软件进行统计分析。

2 结果与分析

2.1 不同处理麦区温度的变化

从表1可以看出，新疆石河子地区在小麦生长发育过程中温度较高。2个小麦品种高温处理的温度均显著高于对照(表1)，平均增温2.88～7.00 ℃，可以进行花后高温对小麦农艺和品质性状影响的研究。

2.2 花后高温对小麦农艺性状的影响

从表2可以看出，花后高温处理下，2个小麦品种的千粒重均显著低于对照，T1和T2处理间差异不显著；容重、穗长、主穗粒数和小穗数在两个品种的各处理间差异均不显著，说明花后高温对小麦容重、穗长、主穗粒数和小穗数的影响不大。

2.3 花后高温对面粉膨胀势和降落数值的影响

从图1可以看出，T1处理下2个品种的膨胀势均显著低于T2处理；新春11号T1处理下的膨胀势与CK差异不显著；新春39号T1处理下的膨胀势显著低于CK。对降落数值，新春11号各处理间差异不显著；新春39号花后高温处理的降落数值显著低于对照，但不同时期高温处理间差异不显著。

表1 不同处理的田间温度

Table 1 Mean field temperature under different treatments

℃

T1：花后早期高温；T2：花后中期高温。数字后的不同字母表示0.05水平差异显著。下同。

T1：High temperature at early stage after anthesis;T2:High temperature at middle stage after anthesis.Different letters following values indicate significant difference at 0.05 level.The same below.

2.4 花后高温对小麦面粉糊化特性的影响

从表3可以看出，新春11号在T1处理下，除糊化温度外，各项被测指标均低于T2处理和CK，其中，峰值黏度、最终黏度和低谷黏度显著低于T2处理；T2处理下，除糊化温度和峰值时间外，其余各项被测指标均大于CK，但与CK间差异不显著。整体而言，对新春11号，T1处理对面粉糊化特性有负面影响，T2处理提高了面粉糊化特性各指标值。在T2处理下，新春39号最终黏度显著低于T1处理，与CK差异不显著；而新春11号的糊化温度显著低于对照，与T1处理差异不显著。其他各项指标在三个处理间差异均不显著，表现出T2处理对面粉糊化特性等各指标有负面作用。

表2 花后高温对小麦农艺性状的影响

Table 2 Effect of high temperature after anthesis on the agronomic traits in wheat

品种Variety处理Treatment性状Trait千粒重Thousandkernelweight/g容重Volumeweight/(g·L-1)穗长Earlength/cm小穗数Spikeletsperspike穗粒数Grainsperear新春11号 Xinchun11T142.33b829.25a9.06a17.10a46.75aT241.92b835.50a9.06a16.40a49.15aCK43.43a842.50a9.72a16.70a50.70a新春39号 Xinchun39T142.54b827.75a8.28a14.05a35.55aT242.27b826.25a8.33a14.05a36.70aCK44.71a829.50a8.84a14.80a37.50a

图柱上不同字母表示处理间差异显著(P<0.05)。

Different letters above column mean significant difference among treatments(P<0.05).

图1 花后高温处理面粉的膨胀势和降落数值

Fig.1 Swelling power and falling number of flour with different high temperature treatments after anthesis

2.5 花后高温对面筋含量及蛋白质性状的影响

由表4可知，新春11号的干面筋含量、湿面筋含量、沉降值、蛋白质含量均表现为T1处理>T2处理>CK，且各指标在T1处理下均显著高于CK；干面筋含量和湿面筋含量在T2 处理下也显著高于CK，而沉降值和蛋白质含量在T2处理和CK间差异不显著。新春39号不同于新春11号，各被测指标总体变化趋势表现为T2处理>CK值>T1处理，其中，T2处理的干、湿面筋含量显著高于T1处理；T1处理的籽粒蛋白质含量显著低于CK，沉降值在各处理间差异不显著。从上述结果可以看出，花后早期和中期高温处理对蛋白质和面筋含量较低的中筋品种新春11号的各项指标均有提高作用，以花后早期高温处理效果明显；而对蛋白质和面筋含量较高的新春39号，花后中期高温处理更有利于各项被测指标的提高。

表3 花后高温处理对淀粉糊化特性的影响

Table 3 Effect of high temperature after anthesis on starch pasting properties

品种Variety处理Treatment峰值黏度Peakviscosity/cp最终黏度Finalviscosity/cp低谷黏度Lowviscosity/cp糊化温度Pastingtemperature/℃稀解值Break-down/cp回升值Setback/cp峰值时间Peaktime/min新春11号T12085.00b1887.50b980.75b66.22a1104.50a906.75a5.86aXinchun11T22753.00a2513.00a1442.25a66.04a1310.75a1070.75a6.06aCK2650.00ab2396.50ab1367.50a67.15a1282.50a1029.00a6.08a新春39号T13294.75a3383.75a2078.75a66.26ab1216.00a1305.00a6.20aXinchun39T22996.00a3142.00b1891.75a65.81b1104.25a1250.25a6.32aCK3428.50a3279.50ab1993.50a67.72a1435.00a1286.00a6.28a

表4 花后高温处理对面粉蛋白质性状的影响

Table 4 Effect of high temperature after anthesis on flour protein characteristics

品种Variety处理Treatment干面筋含量Dryglutencontent/%湿面筋含量Wetglutencontent/%沉降值Settlementvalue/mL蛋白质含量Proteincontent/%新春11号 Xinchun11T111.08a29.69a19.78a12.85aT29.87a28.06a17.25ab11.78abCK8.42b24.29b15.00b10.75b新春39号 Xinchun39T110.25b30.76b26.25a13.23bT212.70a36.26a26.63a13.50abCK11.88a34.12a26.75a14.20a

2.6 花后高温对揉混仪参数的影响

从表5可知，新春11号在CK处理下，各被测指标均大于T1处理，T1处理值大于T2处理值，说明花后不同时期的高温处理对揉混仪参数有较大的负面影响。除T1处理下峰值宽度显著小于CK外，其他各项指标在处理间差异均不显著。新春39号的峰值时间和8分钟面积受到了花后高温的抑制，但与CK差异不显著；而峰值高度和峰值宽度较CK有所上升，峰值高度在T1处理下与CK差异显著。

表5 花后高温处理对揉混仪参数的影响

Table 5 Effect of high temperature after anthesis on Mixograph parameters

品种Variety处理Treatment参数Parameter峰值时间Peaktime/min峰值高度Peakheight/cm峰值宽度Peakwidth/cm8min面积8minutesarea/cm2新春11号 Xinchun11T12.87a55.06a28.28b129.94aT22.80a53.64a34.95ab119.85aCK3.39a53.08b42.53a142.62a新春39号 Xinchun39T12.66a58.06b27.01a123.01aT22.93a57.41a23.70a135.20aCK3.34a56.82a21.81a149.39a

3 讨 论

高温可促进小麦生长发育的进程，导致小麦生育期变短，不利于产量性状的形成。拔节至开花期温度较高则导致单株穗数[14-15]、每穗小穗数[15-16]和粒重[17]等指标降低，此外高温还使株高降低和总干物重下降[14]，从而使小麦产量明显下降。本试验结果表明，2个小麦品种的千粒重经花后高温处理后显著降低，以中期高温处理影响更大。花后高温对容重、穗长、主穗粒数和小穗数影响不显著，具体原因有待进一步研究。

膨胀势用来表示小麦面粉在达到糊化温度后的吸水特性，膨胀势高有利于加工优质的面条或水饺[18]。膨胀势主要与直链淀粉含量有关，与籽粒硬度、蛋白质含量、面筋强度等品质性状关系不大,Singh等[19]研究认为，直链淀粉会抑制淀粉膨胀,特别是在脂类存在时,直链淀粉-脂类复合物会最大程度的抑制淀粉粒膨胀。前人研究发现膨胀势受环境影响变化较大，且不同品种间存在差异。敬海霞[20]研究发现，花后5 d高温处理后，强筋小麦的膨胀势升高；花后15 d高温处理后，弱筋小麦和中筋小麦的膨胀势升高。本研究结果表明，在籽粒灌浆中期高温处理，中筋小麦的膨胀势显著提高，而强筋小麦的膨胀势有所下降；花后早期高温胁迫对膨胀势的影响更大。小麦降落数值可反映小麦粉中α-淀粉酶活性的高低，降落数值越高，表明α-淀粉酶活性越低；降落数值越低，表明α-淀粉酶活性越高[21]。本研究中，两个品种经花后不同时期的高温处理后，降落数值均表现出降低趋势，以强筋类型的品种降低更为显著，说明强筋小麦品种在高温处理下α-淀粉酶活性显著升高，而中筋小麦品种的α-淀粉酶活性受高温的影响较小。

苗健利[22]研究发现，在高温胁迫下，强筋小麦豫麦 34 的高峰黏度、最终黏度(除花后 5 d 外)、稀懈值(除花后 15 d 外)和反弹值均显著增大，而弱筋小麦豫麦 50 高峰黏度、低谷黏度和最终黏度则显著下降。本研究中，花后早期高温处理下，中筋小麦各黏度指标较对照呈显著下降趋势，而强筋小麦则呈上升趋势；但花后中期高温处理下两个不同类型品种的各黏度指标的变化与早期高温处理的变化趋势完全不同。中筋小麦中期高温处理下，高峰黏度、低谷黏度、最终黏度、稀懈值和回升值均显著增加，而强筋小麦则呈降低趋势，这可能跟环境与小麦品种有关。

蛋白质含量由蛋白质积累的相对速率和持续时间决定，易受环境条件的影响。随着灌浆期温度升高籽粒蛋白质含量提高[23]。不同品种对高温胁迫敏感性存在显著差异[24-26]。卢红芳等[12]发现，灌浆前期高温、干旱及其复合胁迫均显著提高了强筋小麦郑麦366和中筋小麦豫农949的籽粒蛋白质及组分含量，但降低了谷/醇比。吴进东等[27]研究证明了花后高温能提高面粉的湿面筋含量。本研究中，早熟、强筋的小麦品种蛋白质性状值在早期高温处理下表现出下降趋势，与对照相比除沉降值外，干、湿面筋含量和蛋白质含量均显著低于对照。揉混仪参数主要反映面团在揉混、搅拌过程中的面团塑性、弹性和黏性特征，是面团流变学特性的重要参数。峰值高度越高，面粉对搅拌的耐受力越强；峰值带宽值越大，表明面筋弹性越大；峰值时间代表了面团形成所需要的搅拌时间，通常面团和面时间越长，耐揉性越好；曲线下积分面积是形成面团所需要做功的一个量度，与面包体积关系密切[28]。本研究结果表明，花后不同时期的高温胁迫对中筋小麦的揉混仪参数均表现出负面影响，即劣化了面团的流变学特性。而强筋新春39号在高温胁迫下峰值高度和峰值宽度均较对照有所上升。

小麦面粉品质性状较多，且不同品质指标对环境变化的反应亦不相同，从本研究可以看出，花后高温胁迫时间、品种类型均会影响面粉品质，尤其以面粉糊化特性相关指标的变化更为复杂，不能简单的一概而论，需要具体分析变化的原因。因本研究为一年一点试验，试验结果也只是反映了本年度小麦各品质指标对高温胁迫的响应，更明确的结论还有待更多相关试验。

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Effect of High Temperature after Anthesis on Agronomic Characteristics and Flour Quality of Wheat

LI Yong,ZHAO Yun,ZHANG Hui,FENG Kuan，LI Zhaofeng,LI Weihua

(College of Agriculture,Shihezi University/Key Laboratory of Oasis Eco-agriculture of Xinjiang Bingtuan,Shihezi,Xinjiang 832003,China)

In order to study the effects of different periods of high temperature after flowering on the agronomic traits and flour quality of wheat varieties,in this study,two different gene types of wheat varieties were selected and treated with high temperature at different time after flowering. Main agronomic traits and flour quality changes were analyzed deeply in response to heat stress,respectively. The results showed that high temperature treatments after flowering significantly reduced thousand kernel weight,which was affected more under high temperature treatment at middle stage after anthesis. There were no significant difference for test weight,spike length,grains per spike and spikelets of the two varieties under different treatments.The swelling power was significantly improved in Xinchun 11 under the high temperature treatment at middle stage after anthesis. However,the swelling power of Xinchun 39 was dramatically reduced under the high temperature treatments at both early and middle stages after anthesis. Falling number of two varieties showed decreasing trend under high temperature treatment after flowering,and Xinchun 39 decreased significantly. Under the high temperature treatment at early stage after anthesis,dry and wet gluten content,sedimentation value and protein content of Xinchun 11 were significantly higher than CK,while under the treatment at middle stage after anthesis,dry and wet gluten content were significantly higher than CK,and the indices(except sedimentation value and protein content) were higher after the high temperature stress. Under the high temperature treatment at early stage after anthesis,dry and wet gluten content and protein content of Xinchun 39 were significantly lower than CK.Under the treatment at middle stage after anthesis,each value(except settlement value) was higher than CK without significant difference. Compared with those under the treatment at middle stage after anthesis,peak viscosity,final viscosity and low viscosity of Xinchun 11 at early stage after anthesis were significantly lower,but other indicators were not significant among treatments. Final viscosity of Xinchun 39 under the treatment at early stage after anthesis was significantly higher than that under treatment at middle stage,and pasting temperature under treatment at middle stage was significantly lower than CK,and other indicators were not significantly different among treatments.

Wheat; High temperature after anthesis; Agronomic traits; Flour quality

时间：2016-11-04

2016-03-28

2016-05-13

新疆兵团科技局重点科技项目(2011BA002)

E-mail：1298528319@qq.com

李卫华(E-mail:lwh_agr@shzu.edu.cn)

S512.1；S311

A

1009-1041(2016)11-1482-07

网络出版地址：http://www.cnki.net/kcms/detail/61.1359.S.20161104.0924.018.html