摘要
To test the roles of La3＋ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3＋ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3＋ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3＋ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3＋, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3＋ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3＋ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3＋ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3＋, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3＋ increased wheat yield and benefited wheat quality for different end uses.
To test the roles of La3＋ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3＋ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3＋ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3＋ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3＋, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3＋ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3＋ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3＋ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3＋, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3＋ increased wheat yield and benefited wheat quality for different end uses.
基金
Project supported by National Natural Science Foundation of China(31371615,31071404)
