播期对强筋小麦9356淀粉糊化特性的影响

Effects of Sowing Date on the Starch Viscosity Characteristics of Strong Gluten Wheat 9356

[目的]为小麦优质生产提供依据。[方法]设计10月15、20、25、30日及11月4、9、14日7个播期,研究播期对强筋小麦9356淀粉糊化特性的影响。[结果]播期对强筋小麦9356的淀粉RVA特征值除峰值黏度时间外均有显著或极显著影响。小麦结实期的日均温与峰值黏度、热浆黏度、崩解值、最终黏度、回复值、消减值和峰值黏度时间呈正相关;总降雨量与峰值黏度、热浆黏度、崩解值、最终黏度、回复值呈负相关,与消减值、峰值黏度时间、起始糊化温度呈正相关。峰值黏度、热浆黏度、崩解值、最终黏度和回复值与播期呈线性方程关系,均随播期的推迟呈极显著增加。[结论]推迟播期,峰值黏度增加,有利于小麦的二次加工品质。

[Objective] The research aimed to provide a.basis for the high quality production of wheat. [Method] Seven sowing dates of 0ct.15, 20, 25, 30 and Nov. 4, 9, 14 were set up to study, the effects of sowing date on the starch viscosity characteristics of strong gluten wheat. [Result] The sowing dates had significant or extremely significant effects on the starch RVA eigenvalue of strong gluten in wheat 9356 except peak viscosity time. The average daily temperature during the seed formation period of wheat showed a positive correlation with the peak viscosity, hot viscosity, breakdown value, final viscosity, consistency, setback and peak viscosity time. The total precipitation had a negative correlation with the peak viscosity, hot viscosity, breakdown value, final viscosity and consistency, while it was positive with the setback, peak viscosity time and initial gelatinization temperature. The peak viscosity, hot viscosity, breakdown value, final viscosity, and consistency had a linear equation relationship with the sowing date, and increased markedly with the delay of the sowing date. [Conclusion] The delay of the sowing date and the increase of the peak viscosity were propitious to the secondary process quality of wheat.