【摘要】 为研究灌浆期开放条件下增温对不同小麦产量及品质的影响，采用开放式红外增温技术，以‘济麦22’和‘济麦44’为材料，于2020—2022年进行灌浆期白天增温来模拟未来气候变暖下温度升高对不同小麦产量及其构成因素和品质(主要是淀粉和蛋白质)的影响。在本试验条件下，增温处理的两种小麦千粒质量和产量均呈现下降趋势，千粒质量下降3.3%～5.7%,产量损失2.0%～5.0%。增温使两个品种的淀粉含量降低1.4%～2.4%,白度降低1.6%～1.8%,面筋指数降低0.4%～3.6%。灌浆期增温处理增加了小麦籽粒蛋白含量，增幅为1.1%～9.6%,沉降值增加0.8%～11.9%。另外增温处理对两种小麦面粉的淀粉糊化特性产生了不同的影响，‘济麦22’面粉的低谷黏度和峰值黏度显著上升，最终黏度、回生值和糊化温度差异不显著；‘济麦44’面粉的低谷黏度、峰值黏度和最终黏度显著下降，回生值和糊化温度差异不显著。综上，在其他生育进程不变的情况下，灌浆期增温将会导致小麦减产，同时小麦籽粒物质组成也将发生复杂的变化，从而影响到小麦的品质。更多还原

【Abstract】 To investigate the effects of warming temperature on the yield and quality of different wheat cultivars under open conditions during grain filling stage, an open infrared warming technology was used to warm the daytime temperature during the filling period from 2020 to 2022.Using ’Jimai 22’ and ’Jimai 44’ as materials, the effects of warming temperature on the yield components and quality were explored, specifically, the properties of gluten and starch of wheat grain and flour across the different wheat cultivars under future climate warming.Under experimental conditions, thousand-kernel weight and yield of the two wheat cultivars showed a downward trend under warming temperature at filling stage.The thousand-kernel weight decreased by 3.3%-5.7% and there was a yield loss of 2.0%-5.0%.Warming temperature reduced starch content by 1.4%-2.4%,whiteness by 1.6%-1.8%,and gluten index by 0.4%-3.6% in both cultivars.Additionlly, warming temperature increased grain protein content by 1.1%-9.6%.SDS sedimentation value of the two wheat cultivars increased by 0.8%-11.9% under warming condition.Furthermore, warming temperature had different effects on pasting characteristics of the two wheat flours.Trough viscosity and peak viscosity of ’Jimai22’ flour increased significantly, while there was no significant difference in final viscosity, setback and pasting temperature.Trough viscosity, peak viscosity, and final viscosity of ’Jimai 44’ flour decreased significantly, with no difference appearing in setback and pasting temperature.In conclusion, warming temperature during grain filling stage leads to reduction of wheat yield when other growth processes remain unchanged, and the grain composition also undergoes complex changes, which affects the quality of wheat.更多还原