Effects Of Temperature And Light Environment On Production And Processing Quality Of Wheat Nutrients

Temperature and light environment are important environmental factors that affects wheat growth,development,nutrient production and grain processing quality.In the study of the effect of temperature and light environment on wheat nutrient production and processing quality,different sowing dates can be chosen to change the light,warm,water,hot and other isothermic light environment in different growth stages of wheat.To understand the formation of wheat production,accumulation of dry matter,light energy utilization,to understand the physical and chemical properties of wheat grain,powder characteristics,tensile properties,and understanding the steamed bread wheat flour in different sowing environment of sensory evaluation,quality and structure analysis,and steamed bread deal structure imaging change trend,can realize matching different growth stages of wheat with local climate change,which will give full play to the effect of increasing production of water and fertilizer,to achieve high and excellent the grain weight.In this study,Linmai 9,Yangguang 10,Shannong 28,Taike 33,Jimai 22 and Luyuan 502 were selected as experimental materials.Field experiments were carried out in Tancheng test site from 2018 to 2020.The sowing dates were set at three levels respectively:October 10^th,October 17^th and October 24^th.The cultivation patterns were high yield pattern(SH)and farmer pattern(FP).By comparing the data of the grain weight,dry matter accumulation,light energy utilization,wheat grain processing quality and steamed bread quality,the effects of sowing date on wheat nutrient production and processing quality were analyzed.The experimental results are as follows:1.Effect of temperature and light environment on yield of nutrients in wheatThe temperature and light environment at different growth stages of wheat could be adjusted by changing the sowing date of wheat.The grain weight under high yield pattern(SH)was significantly higher than that under farmer pattern(FP).In the two wheat growing seasons from 2018 to 2020,compared with FP,the average yield of six wheat varieties under SH was significantly increased by 10.6-11.1%in the first sowing period,10.2%-10.7%in the second sowing period,and 9.3%-10.1%in the third sowing period.Under the high yield pattern(SH),the sowing date had significant effects on the dry matter accumulation,grain weight and grain number per panicle of wheat.With the delay of sowing date,the dry matter and grain weight at the maturity stage of wheat increased significantly,while the grain number per panicle decreased significantly,and the grain number per panicle became fuller.In the high-yield pattern,sowing date had no significant effect on the amount of light radiation interception of wheat.Sowing date mainly affected dry matter accumulation by changing the effect of light radiation interception on dry matter and grain production efficiency(RUE_i,RUE_i(g)),and then increased the grain weight.2.Effect of temperature and light environment on wheat grain qualityUnder productive mode,sowing date has a significant effect on planting of wheat starch and dry gluten,sedimentation value,protein,bulk density,hardness,fatty acid values,flour yield,total amino acids,soluble sugars and wet gluten content.With the sowing date delaying,the protein content,soluble sugars,sedimentation value,hardness and flour yield of wheat decrease continuously while the starch and dry gluten content increased gradually,total amino acids and wet gluten content decreased after increased first.With the delay of sowing date,the average formation time,stabilization time and silty quality index of six wheat varieties all decreased first and then increased,while the average water absorption and weakening degree all increased first and then decreased.Planting of wheat flour tensile area,extent,maximum tensile resistance,stretching ratio,stretching resistance and draw ratio has a significant effect,with the sowing date delaying wheat flour tensile area,maximum tensile resistance,stretching ratio,stretching resistance and draw ratio are increased after reducing first.There were differences in wheat grain processing quality among different varieties of wheat.3.Influence of temperature and light environment on the quality of wheat flour steamed breadUnder the high-yield pattern,the sowing date had significant effects on the volume,quality,specific volume,height and sensory evaluation of wheat flour steamed bread.With the delay of sowing date,the volume and specific volume of wheat flour steamed bread firstly increased and then decreased,while the quality and sensory evaluation showed a decreasing trend.Cohesion of wheat flour bun,resilience,hardness,chewiness and stalemate has significant influence.With the delay of sowing date,wheat flour bun cohesiveness and resilience increased first and then decreased,hardness,chewiness and ankylosis were increased after reduced first.Compared with the first sowing date(October 10 ^th),the hardness,masticability and adhesion of steamed bread with wheat flour in the third sowing date(October 24^th)were increased by 10.90%,12.73%and11.71%,respectively.Sowing date of wheat had a great effect on flour bun deal total porosity,surface integral average size and porosity.Compared with the first sowing period,the total number of stomata in the third sowing period decreased by 23.17%,the average area increased by 67.72%,and the integral rate of stomatal surface increased by14.01%.There were differences in texture parameters and stomatal characteristics of different wheat flour steamed buns.The imaging analysis of the inner flesh structure of steamed bread of Luyuan 502 and Jimai 22 decreased gradually,while that of Shannong28,Yangguang 10 and Linmai 9 increased gradually(October 17^th).