The Change Of Lipoxygenase Activity, Carotenoids Content And Other Quality Traits Of Kernels In Different Wheat Varieties

63wheat varieties (lines) were used as materials to determine the LOX activity, PPO activity, carotenoid content and whole wheat flour whiteness by the field experimentation and laboratory analysis. The differences among these cultivars and the correlation between quality traits were indentified with variance, correlation and cluster analysis. Exploring the changes of the LOX activity, PPO activity, carotenoid content and whole wheat flour whiteness within four months, and on which we identify the influence of the storage time.7quality traits including the PPO activity and carotenoid content of12wheat varieties (lines) were detected to analyze the correlation among some quality traits.Exploring the LOX activity, PPO activity, carotenoid content at different developmental stages (5、10、15、20、25、30days after anthesis,respectively).10wheat varieties (lines) of the four ecological point were selected as materials to explore differences on the LOX activity and carotenoid content among varieties and sites as well as variety×site interactions and the results are as follows:1、The differences on LOX activity, PPO activity, the carotenoid content and whole wheat flour whiteness of63wheat varieties (lines) reached very significantlevel,the average of four traits were94.50AU.min-1·g-1、466.93U·g-1.min-1、1.945mg/kg�'�58.07%,respectively. The LOX activity was correlated with the PPO activity (r=-0.08) and whole wheat flour whiteness(r=0.12) whereas negatively correlated(extremely significant) with carotenoid content (0.37**);The PPO activity was negatively correlated(extremely significant) with whole wheat flour whiteness whereas the correlation between the PPO activity and carotenoid content did not reached significant level(r=0.02). The European longest distance method was used to perform cluster analysis on the LOX activity, PPO activity, carotenoid content and whole wheat flour whiteness of the63test varieties and the results were clustered into four categories:2、According to the LOX activity, PPO activity, carotenoid content and whole wheat flour whiteness at four different storage periods (measured based on Omonth,lmonth,2months and3months), for the tested quality traits the correlation between the4time disposals reached very significantly level. With the extension of storage time of whole wheat flour,both the LOX activity and PPO activity increased during the first month while then decreased continuously, Carotenoid content was down then up and the wheat flour whiteness increased continuously during the investigation period.3、According to the investigation on7quality traits of LOX activity, carotenoid content, protein content, starch content, wet gluten content, sedimentation value and grain hardness among12wheat varieties (lines) in randomized block, the correlation between different wheat varieties reached extremely significant level on each tested quality trait.The correlation analysis showed that the protein content was very significantly positively correlated with wet gluten and sedimentation value(r=0.96**,0.70**); the starch content was very significantly negatively correlated with sedimentation value(r=-0.81**);the wet gluten was significantly positively correlated with sedimentation value(r=0.60*); the remaining of the traits was not significantly correlated.4、According to the changes of several quality traits during6investigation periods(measured on the5th10th、15th、20th、25th、30th days after anthesis), the differences between6time disposals on the LOX activity,PPO activity and carotenoid content reached significant level. the LOX activity decreased overall during the whole investigation period; the PPO activity increased from the15th day after anthesis, whereas the carotenoid content decreased from the15th day after anthesis5、10wheat varieties (lines) of the four ecological point in Anhui Province wheat area were selected as materials to identify the LOX activity and of wholemeal which were used to explore the effects of variety,site and variety×site interactions on the lipoxygenase(LOX) activity and carotenoid content,The result showed that variety,site as well as variety×site interactions all have extremely significant influence on the LOX activity and carotenoid content. The order of the effects on the lipoxygenase(LOX) activity was as follows:site>variety> variety×site interactions and the carotenoid content was variety>site>variety×site interactions.