コムギ品種ホクシンを対象とした成熟期前後の気象条件による低アミロコムギの発生予測手法

日本作物学会紀事

松永 浩¹  中津 智史¹  柴田 秀己²  道場 琢也²  沢口 敦史¹ 

[1] 北海道立十勝農業試験場;芽室町農業協同組合

关键词: Amylograph viscosity;    アミロ値;    α-Amylase activity;    α－アミラーゼ活性;    Dormancy;    休眠;    Weather conditions;    気象条件;    Wheat;    コムギ;   

DOI  :  10.1626/jcs.75.90

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

α-Amylase activation in wheat grain lowers amylograph viscosity and it is influenced by weather conditions, mainly rainfall, and pre-harvest sprouting. To predict the time of α-amylase activation in a wheat variety Hokusin, we investigated the effects of weather conditions on the levels of grain dormancy. The grain dormancy at the maturing stage showed a negative correlation with rainfall and temperature during the week before the maturing stage. After the maturing stage, levels of dormancy declined over time and were decreased by rainfall especially by continuous rainy days. The effect of pre-harvest rainfall was greater at a lower temperature; 15°C followed by 20 and 25°C in this order. According to these results, we developed a program operated on a personal computer, to predict for time of α-amylase activation. In this program, levels of dormancy after the maturing stage were estimated by mean temperature, rainfall, sunshine hours and mean humidity for 7 days before the maturing stage. Accuracy of the prediction was higher than 95% in wheat sampled at the farmers’ field. Most wheat grains with high levels of dormancy showed relatively high amylograph viscosity, while wheat samples with low dormancy often showed low viscosity. In conclusion this program could be useful to determine the optimal harvest time.

【 授权许可】

Unknown