2007•Unpublished venueRequires access
Characteristics of Sugar Degradation and Starch Accumulation in Waxy Wheat Grains After Anthesis
Peng Yong-xin
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Abstract
【Objective】 The aim of this experiment was to discover the characteristics of sugar degradation and starch accumulation in waxy wheat by comparing its grain soluble sugar content and starch content with non-waxy wheat.It was also to study the dynamics of sugar degradation,starch accumulation in waxy wheat grains after anthesis.【Method】 Soluble sugar content and starch content in grains of 17 waxy wheat varieties from different crosses and 4 non-waxy wheat varieties(check)were determined in 2004-2005,and 3 waxy varieties and 2 check varieties were selected to study the process of sugar degradation and starch accumulation in grains after anthesis in 2005-2006.【Result】In terms of grain soluble sugar content,15 waxy wheat varieties were significantly greater than all check varieties,and the other 2 waxy wheat varieties were significantly greater than Yangmai 12 and Yangmai 5.As grain starch content,all waxy wheat varieties were lower than Yangmai 9,4 of which were higher than Yangmai 158.There was no significant difference in grain starch content among check varieties,although Yangmai 158 was lower than Yangmai 9,Yangmai 5 and Yangmai 12.The decreasing rate of soluble sugar content in waxy wheat grains was slow during the period from the 10th day to the 17th day after anthesis.All 3 waxy wheat varieties tested had a pause of starch content increase after the 17th day post-anthesis,during which starch content stopped increasing.【Conclusion】Soluble sugar content in waxy wheat grains was higher,but starch content was lower than check varieties.The probable reason might be the low efficiency of sugar transformation at the beginning stage of grain filling and the existence of pause due to the absence of GBSS.Much attention should be paid to study on the efficiency of sugar transformation and the process of starch accumulation,so as to breed varieties with high efficiency of sugar transformation and late appearing of pause during starch accumulation.