Grain Yield, Starch Content and Activities of Key Enzymes of Waxy and Non-waxy Wheat (Triticum aestivum L.)

Citation

Zi, Y., Ding, J., Song, J., Humphreys, G., Peng, Y., Li, C., Zhu, X., Guo, W. (2018). Grain Yield, Starch Content and Activities of Key Enzymes of Waxy and Non-waxy Wheat (Triticum aestivum L.). Scientific Reports, [online] 8(1), http://dx.doi.org/10.1038/s41598-018-22587-0

Plain language summary

Waxy wheat has unique end-use properties that can be important for some food products. However, waxy wheat production is limited due mainly to its low grain yield compared with non-waxy wheat. In order to increase its grain yield, it is critical to understand the differences in grain filling between the waxy and non-waxy wheat. In this study, the average total grain starch and amylose content, seed mass and grain yield of the waxy wheat were lower than non-waxy wheat. Our study has showed that the reduced conversion of sucrose to starch in the late grain filling stage is the main cause for the low seed mass and reduced total starch accumulation of the waxy wheat. The low seed mass contributes to low grain yields in waxy wheat varieties compared to non-waxy wheat varieties.

Abstract

Waxy wheat has unique end-use properties; however, its production is limited due mainly to its low grain yield compared with non-waxy wheat. In order to increase its grain yield, it is critical to understand the eco-physiological differences in grain filling between the waxy and non-waxy wheat. In this study, two waxy wheat and two non-waxy wheat cultivars were used to investigate the differences in starch-associated enzymes processes, sucrose and starch dynamics, yield components, and the final grain yield. The results indicated that the mean total grain starch and amylose content, the average 1000-kernel weight and grain yield of the waxy wheat were lower than those of the non-waxy wheat at maturity. The amylose content was significantly and positively correlated with the activity of GBSS (r = 0.80, p < 0.01). Significant positive correlation also exists among activities of AGPase, SSS, GBSS, and SBE, except for GBSS-SBE. In summary, our study has revealed that the reduced conversion of sucrose to starch in the late grain filling stage is the main cause for the low kernel weight and total starch accumulation of the waxy wheat. The reduced conversion also appears to be a factor contributing to the lower grain yield of the waxy wheat.

Publication date

2018-12-01