烯效唑与硼对小麦叶绿素与相关品质的影响

Effects of Boron and Uniconzole on Chlorophyll and Quality of Wheat

利用化控技术寻找改善小麦品质的途径,以满足人们对小麦越来越高的品质要求。选用绵阳26,研究了施5%的硼和不施硼两种条件下,不同浓度烯效唑对小麦品质和叶绿素含量的影响。结果表明,烯效唑和硼可提高小麦旗叶的叶绿素含量,延缓叶绿素的衰老进程;硼可显著或极显著提高小麦子粒蛋白质和干、湿面筋的含量,显著提高小麦子粒吸水率、粉质质量指数,极显著延长面团形成时间,明显降低弱化度;烯效唑能显著或极显著提高小麦子粒蛋白质和干、湿面筋的含量,显著或极显著延长面团形成时间和稳定时间,亦可显著提高粉质质量指数和明显降低弱化度;5%的硼和40mg·kg-1烯效唑的组合对小麦品质的改善最优。

In this study,chemical methods were used to improve the quality of wheat. The experiment used different concentrations （0,10,20 and 40 mg·kg^-1） of uniconazole（S-3307）and different boron concentrations to study their effects on the quality and chlorophyll of wheat （Mianyang 26）. The results showed that S-3307 and boron could increase wheat flag leaf＇s chlorophyll content, and retard the caducity process of chlorophyll. Boron could significantly or very significantly increase protein and dry/wet gluten content of wheat grain,significantly improve flour＇s watcrabsorption and farinograph quality number,very significantly prolong dough development time,and significantly decrease degree of softening. S-3307 could significantly or very significantly increase protein and dry/wet gluten content of wheat grain,significantly or very significantly prolong development time and stability time, significantly improve farinograph quality number,and significantly decrease degree of softening. Five percent of boron with 40mg·kg^-1 of S-3307 was the best combination.