Study on superior and inferior grains among different | 不同温度型小麦强势和弱势籽粒物质积累规律的研究

Китайский. 分析不同温度型小麦强势和弱势籽粒灌浆期干物质、可溶性糖、淀粉和可溶性蛋白积累规律的差异，为不同温度型小麦的利用和优良品种的选育提供理论依据。选用3个冷型小麦品种“RB6”、“陕229”、“小偃6号”和3个暖型小麦品种“9430”、“偃师9号”、“NR9405”，从扬花3 d开始到灌浆后期，取6个小麦品种的强势和弱势籽粒，分别测定干质量、可溶性糖、淀粉和可溶性蛋白含量，比较不同温度型小麦籽粒物质积累规律的差异。在小麦扬花-灌浆后期，冷型与暖型小麦强、弱势籽粒的干质量呈增长趋势，且冷型小麦强、弱势籽粒的干质量在灌浆期均较暖型小麦增长快；冷型与暖型小麦强、弱势籽粒可溶性糖含量变化曲线一致，均呈单峰曲线，扬花后7 d达到最大值，之后迅速下降，21 d以后趋于平稳，最终二者可溶性糖含量没有明显差异；冷型与暖型小麦强、弱势籽粒淀粉和可溶性蛋白含量均呈增长趋势，从灌浆初期开始，冷型小麦各个品种籽粒淀粉和可溶性蛋白含量均高于暖型小麦。灌浆期冷型小麦强、弱势籽粒物质积累速度较暖型小麦强、弱势籽粒快，最终积累量也较高。

Английский. The research studied the difference among of dry weight, soluble sugar, starch and soluble protein substances superior and inferior grains of different temperature-type wheat accumulation to provide a basis for the utilization of wheat types and variety breeding. Field experiments were carried out in growth season, superior and inferrior grains of three warm type wheats(9430, Yanshi 9, NR9405) and the three cold type wheats (RB6, Shaan229, Xiaoyan 6) were selected from flowering 3 days to filling stage. The dry weight, soluble sugar content, starch content and soluble protein content were measured. Differences of material accumulation in different temperature types of wheat grain were compared. From flowering to the later perior of filling, between cold type of wheat and warm type of wheat, the dry weight of superior and the inferior grain showed a trend of growth. The growth rate of the superior and the inferior grain of cold type wheat in filling was higher than that of warm-type; The vulnerable curve of soluble sugar content of cold, warm type of wheat in line showed a single peak curve, 7 days after the flowering peak, followed by rapid decline, stabilized after 21 days. The changes in soluble sugar content in grain of cold and warm-type wheat showed there was no significant difference; The starch and soluble protein content of superior and inferior grains of cold and warm type wheat showed a trend of growth, from the early grain filling, cold type wheat grain starch and soluble protein content of various varieties were higher than those in warm type wheat. The superior and inferior grains of three cold type wheat accumulated rapidly and ultimate substance content accumnlation was higher than that of the superior and inferrior grains of three warm type wheat.