小麦穗发芽与籽粒内可溶性糖和α-淀粉酶活性的品种差异

Difference of Pre-harvest Sprouting and Soluble Sugar Content and α-amylase Activity in Grains of Some Wheat Varieties During Grain Developing

为了探索不同小麦品种潜在穗发芽能力存在的差异，分别对豫麦34、豫麦18、豫麦70和豫麦49等4个河南主栽小麦品种在籽粒发育后期的潜在发芽势、可溶性糖含量和α-淀粉酶活性进行了测定，结果表明，①所有品种在开花20d后均有一定的发芽能力，其中豫麦34潜在发芽能力明显高于其他几个参试品种；②豫麦34籽粒可溶性糖含量相对较高，而豫麦18最低，且4个品种在花后20d的可溶性糖含量都略有升高的趋势，而在花后25～30d又开始下降；③α-淀粉酶活性与可溶性糖含量的变化规律在整个籽粒发育过程中大体呈一致趋势；④穗发芽率与籽粒可溶性糖含量及α-淀粉酶活性呈正相关关系，豫麦34和豫麦49的籽粒可溶性糖含量与α-淀粉酶活性达极显著正相关。因此，小麦穗发芽现象与籽粒内较长时间维持高的可溶性糖的含量和α-淀粉酶活性有密切关系。

In order to know the differences of the potential sprouting ratio of different wheat varieties, the potential germinability, soluble sugar content and α-amylase activity during grain development were determined, The results showed ; ①All the varieties had ability of sprouting at about the 20th day after anthesis, and the potential germinability of Yumai34 was distinctly higher than all other several tested varieties;②In grains of the 4 varieties, the soluble sugar tended to ascend in some sort at about the 20th day after anthesis, but they began to decline at about the 25-30th day after anthesis, and Yumai34 was the highest ,Yumail8 was the lowest;③The changes of a-amylase activity were similar to the content of soluble sugar in the developing grains;④The relationships between sprouting rate and soluble sugar content and a-amylase activity were positively correlated, and soluble sugar content was the most positively correlated with α-amylase activity in grains of Yumai34 and Yumai49, Therefore, it could be concluded that the pre-harvest sprouting is closely related to the high content of soluble sugar and the strong activity of α-amylase activity with long time in the late stage of grain development.