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研究表明,随着冻、起总水量的增加或减少,小麦单株干物质积累量呈明显增加或减少趋势。叶片随着冻、起总水量的降低,在孕穗期前,向茎秆的物质转移比例增大,孕穗期后,其自身干物质积累比例下降幅度越大,相应地向穗部的物质转移比例也越大;当处理总水量超过900 m3/hm2 时,叶鞘干物质积累比例在春5 叶时最大,而不足900 m3/hm2 时则在春4 叶时最大;茎和穗子的干物质积累比例始终保持上升趋势。不同冻、起水组配对小麦不同器官可溶性糖含量具有明显的影响。冻、起总水量在600 m3/hm2 以上的条件下茎秆可溶性糖含量变化有2 个明显的高峰期:一个是春5 叶期;另一个是子粒形成期。在子粒形成期以前,茎秆可溶性糖含量随着冻、起总水量的减少而呈上升趋势;但在子粒形成期后,茎秆可溶性糖含量随着冻、起总水量的减少而呈明显的下降趋势。叶片可溶性糖含量在开花前呈明显上升趋势;而开花后,叶片中大部分光合产物转移到穗部,使可溶性糖表现下降趋势。叶鞘可溶性糖含量的变化规律与叶片相似。子粒可溶性糖含量从半仁期至子粒形成期呈明显上升趋势,子粒形成期以后则明显降低,而淀粉含量明显增高。
The results showed that the accumulation of dry matter per plant increased or decreased significantly with the increase or decrease of total water from freezing. With the freezing, the total amount of water decreased, before the booting stage, the proportion of material transferred to the stem increased, after booting stage, the greater the rate of its own decline in the proportion of dry matter accumulation, the corresponding rate of material transfer to the panicle The dry matter accumulation rate of leaf sheath was the largest when the total water volume was more than 900 m3 / hm2, but the dry matter accumulation ratio of stem and ear was the largest when the total water volume was less than 900 m3 / hm2. Always maintain the upward trend. Different freezing and watering groups had a significant effect on soluble sugar content in different organs of wheat. There were two obvious peak changes in the soluble sugar content of stalks when the total water volume was above 600 m3 / hm2: one was in the spring 5-leaf stage and the other was in the grain-forming stage. Before the grain formation period, the content of soluble sugar in stem increased with the decrease of total water, but the content of soluble sugar in stem increased with the decrease of total water from the freezing stage Downtrend. Soluble sugar content of leaves showed a clear upward trend before flowering. After flowering, most of the photosynthetic products in the leaves were transferred to the ear, so the soluble sugar showed a downward trend. Leaf sheath soluble sugar content changes with leaf similar. The content of soluble sugar in grains increased obviously from the half kernel stage to the formation stage of grain, but decreased obviously after the formation of grain, but the content of starch increased obviously.