秋まきコムギ品種キタノカオリにおける低アミロコムギの発生要因

日本作物学会紀事

佐藤 仁¹  佐藤 康司¹  中津 智史¹  神野 裕信² 

[1] 北海道立十勝農業試験場;北海道立中央農業試験場

关键词: Amylograph viscosity;    α-Amylase activity;    α－アミラーゼ活性;    Falling number;    フォーリング・ナンバー;    Pre-harvest sprouting;    穂発芽;    Varietal difference;    品種間差;    Weather conditions;    気象条件;    Wheat;    コムギ;   

DOI  :  10.1626/jcs.76.79

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high α-amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the percentage of pre-harvest sprouting, α-amylase activity and falling-number were investigated in the grains sampled at the maturing stage at 52 sites in Hokkaido from 2001 to 2005. Seven samples of wheat in the 2003 samples showed high α-amylase activity and low falling-number without pre-harvest sprouting. These phenomena were not observed in the major winter wheat variety, Hokusin. In Kitanokaori, falling-number at the maturing stage was not significantly correlated with precipitation and sunshine hours before the maturing stage, but significantly correlated with the mean temperature before the maturing stage, r=0.635 (p<0.01, n=52). Some of the Kitanokaori exposed to 17°C four weeks before the maturing stage ripened, and exhibited low falling-number. In the experiment under artificial temperature treatment, Kitanokaori grains ripened under a mean temperature of 15°C before the maturing stage showed relatively high α-amylase activity compared with the grains exposed to a mean temperature of 20°C. In artificial rainfall treatment after the maturing stage, percentage of germination and α-amylase activity were higher in Kitanokaori than in Hokusin. In conclusion, Kitanokaori grains were prone to activate α-amylase under a low temperature in the ripening period and to exhibit pre-harvest sprouting more frequently than the Hokusin variety.

【 授权许可】

Unknown