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Changes in Physicochemical Properties in Wheat Grains as Influenced by Average Temperature Rise during Ripening Stage

등숙기 평균기온 상승에 따른 밀 종실의 이화학적 특성 변화

  • Ahn, Seung-Hyun (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dea-Wook (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Hyeon-Seok (National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Jae-Hyeok (National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Han-Yong (National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, Woon-Ha (National Institute of Crop Science, Rural Development Administration) ;
  • Baek, Jung-Sun (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Kyung-Jin (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, In-Bea (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hong-Kyu (National Institute of Crop Science, Rural Development Administration) ;
  • Youn, Jong-Tag (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Geun-Joong (School of Biological Sciences and Technology, Chonnam National University)
  • 안승현 (농촌진흥청 국립식량과학원) ;
  • 김대욱 (농촌진흥청 국립식량과학원) ;
  • 이현석 (농촌진흥청 국립식량과학원) ;
  • 정재혁 (농촌진흥청 국립식량과학원) ;
  • 정한용 (농촌진흥청 국립식량과학원) ;
  • 황운하 (농촌진흥청 국립식량과학원) ;
  • 백정선 (농촌진흥청 국립식량과학원) ;
  • 최경진 (농촌진흥청 국립식량과학원) ;
  • 최인배 (농촌진흥청 국립식량과학원) ;
  • 박홍규 (농촌진흥청 국립식량과학원) ;
  • 윤종탁 (농촌진흥청 국립식량과학원) ;
  • 김근중 (전남대학교 생물과학.생명기술학과)
  • Received : 2016.10.07
  • Accepted : 2017.03.07
  • Published : 2017.03.31

Abstract

We investigated the changes in the physicochemical properties of wheat grains during ripening stage to determine the effect of the rise in average temperature on that of wheat grains. The treated average temperatures were $18.3^{\circ}C$(control), $19.9^{\circ}C$($1.6^{\circ}C$ increase), $21.5^{\circ}C$($3.2^{\circ}C$ increase) in artificial climate room from heading time to harvest. Results showed that the ripening period from heading to maturity tended to be shorter during higher temperature treatment condition. The 1,000-grain weight, grain width, number of florets per spike, and number of grains per spike decreased as the ripening period was shortened. Gelatinization properties were affected by high temperature due to the reduction of starch and amylose contents. As the grain filling period was shortened by high temperature treatments, the crude protein content increased. As the grain filling period was shortened by 6 days, the starch and amylose contents decreased by 10.8% and 5.4%, respectively. However, the crude protein content increased by 1.7% in such a condition. Starch content showed positive correlations between amylose and breakdown. Meanwhile, it showed negative correlations between electric conductivity of leaching water from seeds, crude protein content, peak viscosity, trough viscosity, final viscosity, and setback.

Acknowledgement

Grant : 생육시기별 고온조건에서 밀 품종의 수량 및 품질 변화 연구

Supported by : 농촌진흥청