Effects-of-heat-stress-after-pollination-on-grain-yield-and-starch-quality-of-waxy-maize陆大雷

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1、Effectsofheatstressafterpollinationongrainyieldandstarchqualityofwaxymaize扬州大学农学院陆大雷陆卫平2013-10Temperatureisoneofthemostimportantfactorsthataffectsthecropgrowthanddevelopment.Projectionstotheendofthiscenturyhavesuggestedthatglobaltemperatureswillincreaseby1.8–4.0℃,dependingonth

2、egreenhousegasemissionscenario.Theoptimumtemperatureforgraindevelopmentinmaizeisbetween27and32℃.Anincreaseintemperatureof2℃wouldresultingreaterreductionsinmaizeyieldby20%.Horrible:Daytemperaturehigherthan35℃,7.21-7.31(2012)Daytemperaturehigherthan35℃,7.23-8.18(2013)Relatedprog

3、ress:Focusedonyieldandphysiologyandbiochemistryindex.Fewstudiesfocusedonmaizestarchquality(Luetal,CarbohydrateResearch,282,157–170,1996)MaincontentsPhysicochemicalpropertiesofwaxymaizeflourduringgraindevelopmentStarchphysicochemicalpropertiesofwaxymaizeFlourphysicochemicalprop

4、ertiesofwaxymaizeGrainphysicochemicalpropertiesoffreshwaxymaizeEffectsofheatstressafterpollinationongrainfillingofwaxymaizegrainPhysicochemicalpropertiesofwaxymaizeflourduringgraindevelopmentHeatstressdecreasethegrainfreshweight,dryweight,volumeandwatercontent.Heatstressdecrea

5、segrainstarchcontentandincreasetheproteinandsolublesugarcontent.PhysicochemicalpropertiesofwaxymaizeflourduringgraindevelopmentEffectsofheatstressafterpollinationongrainproximateofwaxymaizeEffectsofheatstressafterpollinationoniodinestainingatdifferentstagesofwaxymaizestarchPhy

6、sicochemicalpropertiesofwaxymaizeflourduringgraindevelopmentHeatstressincreasetheiodinebindingcapacityanditwasgraduallydecreasewiththegraindevelopment.EffectsofheatstressafterpollinationonstarchgranulesizedistributionatdifferentstagesofwaxymaizePhysicochemicalpropertiesofwaxym

7、aizeflourduringgraindevelopmentStarchgranulesizeatdifferentstageswasincreasedbyheatstress,andthegranulesizegraduallyincreasewiththegraindevelopment.EffectsofheatstressafterpollinationonpastingpropertiesatdifferentstagesofwaxymaizeflourPhysicochemicalpropertiesofwaxymaizeflourd

8、uringgraindevelopmentPastingtemperature,troughviscosityandfin