Effect Of Sowing Date On Wheat Processing Quality In Sichuan

Sowing Date could strongly affect the processing quality of wheat.The external environment condition are very important factors for crop growth and development.Different sowing date can make the same varieties of the same growth duration in different environment conditions.Changing sowing date can regulate the temperature,illumination condition and water.In this study,in order to reveal the effects of the sowing date on processing quality of wheat,4 wheat varieties were selected and planted in 2 different ecological environment(Renshou and Chongzhou)in three sowing date.The first sowing date was on 15th October,second 30st October,third 15th November.The protein content,gluten index,wet gluten content,tenacity,sedimentation value,extensibility strength and the activity of enzymes were tested.The effects of sowing date on processing quality were analyzed by SPSS 12.0.With the results indicating as follows:1.The suitable late sowing date can change wheat processing quality.The wet gluten content,the protein content and sedimentation value planted in the third sowing date is significantly higher than those in the other times.The stability time of dough,the degree of 10 min weakening and the degree of 12 min weakening were significantly different in the three different sowing dates.The stability time of dough increased with the delaying of sowing time,and the 10 min weakening degree and 12 min weakening degree decreased with the sowing time delaying.2.Early sowing could decrease the activity of starch synthase and the starch pasting property,increase the content of total starch.By using moderately strong gluten wheat shumai 482 and weak gluten wheat mianmai 51 as materials,the effects of cultivars and sowing date on the starch viscosit and the activity of enzymes were studied.Starch is synthesized from sucrose of leaves,and regulated by a series of enzymes in wheat.The results indicated that early sowing can reduce the activity of some enzymes in starch synthesis during the early and middle period of grain-filling,then increase their activity during the late period of grain-filling.It also can increase the content of total starch and amylose,reduce the content of amylopectin,and made the amylose/amylopectin ratio to be increased.Delaying sowing can make the peak3.Late sowing could increase the content of GMP,but the activity of GS and GOGAT decreased.By using moderately strong gluten wheat shumai482 and weak gluten wheat mianmai51 as materials,study on the effects of the variety and sowing date on protein composition and enzyme activity.The results showed that under the identical varieties background,the content of GMP of 4 wheat varieties planted in the third sowing date is highest.The content of total gliadin and glutenin increased with the delay of sowing date.Early sowing resulted in the increase of GS activity and GOGAT activity.The B3 sowing date activity of GS was lower than B2 sowing date,but the activity of GOGAT was higher than B2 sowing date.The character of processing quality and protein fractions of correlation analysis showed that the glutenin and gliadin and sedimentation value showed significant positive correlation,and negative correlation with the degree of softening.Gliadine was significantly positively correlated with most varieties except weak outside degree index.Glutenin and gliadin ratio and sedimentation value and stabilization time showed significant negative.