Dynamic changes of wheat quality during grain filling in waxy wheat WX12

J. Ni, B. Feng, Z. Xu and T. Wang
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J. Ni: Chengdu Institute of Biology, Chinese Academy of Sciences, 610041Chengdu, China;
B. Feng: Chengdu Institute of Biology, Chinese Academy of Sciences, 610041Chengdu, China;
Z. Xu: Chengdu Institute of Biology, Chinese Academy of Sciences, 610041Chengdu, China;
T. Wang: Chengdu Institute of Biology, Chinese Academy of Sciences, 610041Chengdu, China;

Czech Journal of Genetics and Plant Breeding, 2011, vol. 47, issue SpecialIssue, S182-S185

Abstract: Changes of quality traits such as grain sugar, starch, and protein content in full waxy and normal wheat in field grown samples was studied during grain filling. Compared to the normal line, the soluble sugar, sucrose and pentosan contents were higher in the waxy isoline. The highest pentosan content in waxy wheat was 22-27 days after flowering (DAF), while the highest fructan content was 7-12 DAF. In addition, the quality dynamic changes of two wheat lines were similar except for starch content during grain filling, the Vmax of starch synthesis were highest at 17-22 DAF in the waxy line, while this was at 22-27 DAF in the normal line. The results indicated that according to the different dynamic changes between waxy and common wheat, the quality of waxy wheat may be improved by optimum cultivation measures.

Keywords: filling stage; protein; starch; sugar; waxy wheat (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjg:v:47:y:2011:i:specialissue:id:3277-cjgpb

DOI: 10.17221/3277-CJGPB

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