밀 재배기간 온도상승이 빵용 밀의 생육 및 품질 특성에 미치는 영향

• 영문명: Growth and Quality Characteristics of Korean Bread Wheat in Response to Elevated Temperature during their Growing Season
• 발행기관: 한국작물학회
• 저자명: 조철오 정한용 김유림 박진희 김경훈 김경민 강천식 고종민 손지영
• 간행물 정보: 『한국작물학회지』제67권 제4호, 234~241쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.12.31

영문 초록

Wheat (Triticum aestivum L.) is a major staple foods and is in increasing demand in the world. The elevated temperature caused by changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15 and 25°C, and it is necessary to study the physiological characteristic of wheat according to elevated temperatures. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in temperature gradient tunnels (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions: T0 (control, near ambient temperature), T1 (T0+1°C), T2 (T0+2°C), T3 (T0+3°C). The period from sowing to heading stage accelerated and the number of grains per spike and grain yield reduced under T3 condition compared with those under T0 condition. Grain filling rate and grain maturity also accelerated with elevated temperature (T3). The increase in temperature led to the increase in protein contents, whereas decreased the total starch contents. These results are consistent with the decreased expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during the late grain filling stage. Taken together, our results suggest that the increase in temperature (T3) led to the decrease in grain yield by regulating the number of grains/spike, whereas increased the protein content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. In addition, our results provide a useful physiological information on the response of wheat to heat stress.

목차

재료 및 방법

결과 및 고찰

적요

사사

인용문헌(REFERENCES)

키워드

bread wheat elevated temperature grain yield quality temperature gradient tunnel