Effects Of Different Water Treatments On Wheat Yield And Starch Properties

Wheat is the most important food crop in the north of China.Water is one of the important factors limiting the yield and quality of wheat.How to improve the yield and quality of wheat through water management is of great significance to solve the problems of food security and social stability in China.In this experiment,strong-gluten wheat Pubing 9946,medium-gluten wheat Pubing 151,Yumai 58 and weak-gluten wheat Yangmai 13 were used as experimental materials.Three water treatments were set up: no irrigation(W0,rain-fed condition)during the whole growth period,one-time irrigation during jointing period(W1),one-time irrigation during jointing period(W2)and one-time irrigation during grain filling period(W2).The changes of wheat yield and starch properties under different water treatments were analyzed to provide theoretical basis for breeding new wheat varieties with water-saving,high yield and high quality.The main results are as follows:(1)Compared with W0,the amylopectin content and the branching ratio of Pubing 151 and Pubing 9946 were significantly increased under W2 conditions,and the amylose content was significantly decreased(P<0.05).The amylopectin content of Yangmai 13 was significantly increased,while that of Yumai 58 was significantly increased under W2condition(P<0.05).Compared with W0 the total starch content of Pubing 151 in W2 environment was significantly increased(P<0.05).(2)The irrigation treatment increased the B-type(particle size <10.51 μm)starch content in the grain of four wheat varieties.Compared with W0,the percentage of B-type starch in Pubing 9946 and Yumai 58 was significantly increased in W1 environment(P<0.05),type A starch content in Pubing 151,Pubing 9946 and Yumai 58.Compared with W0,(10.51μm<particle size <40.24 μm)was significantly decreased(P<0.05)by irrigation starch content,The percentage of type A starch of Pubing 151,Pubing 9946,Yumai 58 was significantly decreased in W1 environment(P<0.05).Irrigation treatment increased the percentage of Atype starch in Yangmai 13,but the effect was not significant.(3)There were significant differences in the starch gelatinization index of Pubing 9946 among irrigation treatments.Compared with W1,the peak viscosity,low valley viscosity,attenuation value,final viscosity and retrogradation value of Pubing 9946 were significantly increased in W2 environments,however the gelatinization temperature was significantly decreased(P<0.05).Compared with W1,the regenerative value of Pubing 151 was significantly increased in W1(P<0.05).Compared with W0 and W1,the final viscosity and retrogradation value of Yangmai 13 in W2 were increased significantly(P<0.05).Compared with W1,attenuation value of Yumai 58 has a significant increase in W2.(4)Compared with W0,the number of spikelets in Pubing 151 was significantly increased under W2 conditions,but the 1000-grain weight was significantly decreased(P<0.05).The1000-grain weight of Pubing 9946 was significantly reduced under W1 conditions,but the number of kernels of that was increased significantly,while 1000-grain weight under W2 conditions was significant decreased(P<0.05).Compare with W0,Yangmai 13 had significant higher the number of grains per panicle under W1 and W2 conditions,significant lower 1000-grain weight under W2 condition(P<0.05).Compared with W0,yields of Pubing 151 and Pubing 9946 were significantly increased under W1 conditions(P<0.05),while the yield of Yangmai 13 was significantly increased under W1 and W2 conditions(P<0.05),Yumai 58 had significant greater yield in W2 conditions than in W0 conditions(P<0.05).(5)Compared with W1,the wet gluten content of Pubing 151 in W2 environments was significantly increased(P < 0.05),and the crude protein content,wet gluten content and sedimentation value of Pubing 9946 in W2 were significantly increased(P < 0.05).Compared with W0,the sedimentation value and formation time of Yangmai 13 in W1 environments were significantly decreased(P < 0.05).