硫吸收同化分配及其对小麦产量和品质影响的研究进展

Advance in Sulphur Uptake,Assimilation,Distribution and Its Effects on Yield and Quality of Wheat(Triticum aestivum L.)

硫是所有生物必需的营养元素。近年来,随着高含量的氮、磷肥逐渐代替了传统的含硫肥料、大气中二氧化硫沉积的减少以及小麦产量的显著增长,硫缺乏已成为世界上许多地区小麦生产的限制因子。小麦最适宜生长的需硫量大约是20 kg.hm-2左右。缺硫除了对小麦生长和产量有影响,籽粒偏向于合成和积累贫硫或低硫贮存蛋白,如ω-醇溶蛋白和高分子量谷蛋白亚基,而蛋白质组成的变化与面团流变学特性改变有关,大田条件下增施硫肥显著改善了面包品质。给缺硫的土壤追施硫肥可提高籽粒淀粉合成酶的活性,增加籽粒淀粉积累量,改善淀粉糊化特性。

Sulphur（S） is an essential nutrient required for all living organism. In resent years, because high N and P fertilizers have gradually replaced traditional ones that contain S, the massive decrease in the inputs of S from atmospheric deposition have decreased greatly, and wheat yields have increased markedly, deficiency of S has been recognized as a limiting factor for wheat production in many regions of the world. The S requirement of wheat is about 20 kg·hm^-2 for optimum growth. Apart from the clear effects on crop growth and grain yield, limiting availability of S has been shown to favour the synthesis and accumulation of S-poor or low-S storage proteins such as ω-gliadin and high molecular weight （HMW） subunits of glutenin at the expense of S-rich proteins. These changes in protein composition are associated with alterations of dough theology. Significant responses of breadmaking quality to the addition of S fertilisers have been observed under field conditions. Recent studies have also shown that the addition of S fertilizers has significant effects in improving the enzyme activity of kernel starch synthesis and kernel weight, and therefore increasing kernel yield, and improving starch pasting parameters of flour in S-deficient soil.