Analysis on the Physiological Reaction to Low Temperature at Booting Stage and Their Cold Resistance of Different Types of Wheat Varieties

Using multi-spike wheat varieties(Jimai22,Han6172) and large-spike wheat varieties(Linmai4,Weimai8) as experimental materials,the dynamic variation of soluble sugar,soluble protein,proline,SOD and MDA were investigated at different days(0,3,6) after different temperature(normal,1℃,-2℃) treatments.The results indicated that,compared to the control,the content of soluble sugar increased a little at 1℃,while significantly(P0.05) increased at-2℃ in the leaves;the content of soluble protein significantly increased at 1℃ and-2℃,and the increasing amount under the two different temperature treatments was similar;the content of proline significantly increased at 1℃,while greatly increased at-2℃;the activity of SOD was varied with different varieties,some increased and some decreased;the content of MDA significantly increased at 1℃,but decreased dramatically at-2℃.At 3 days after treatment,all of the three indexes gradually increased except proline content and MDA content,and the difference of soluble sugar content and protein content between different temperatures gradually increased.At 6 days after treatment,a similar changing trend to that before was observed.At last,by using fuzzy mathematics method,the cold resistance ability of those winter wheat varieties was evaluated,it is found that the cold resistance of those cultivars were similar and there was no correlation between spike type and cold resistance.