밀 登熟期間의 種實 硬度와 蛋白質含量 變化

Changes of grain hardness and protein content during the grain-filling period of winter wheats(Triticum aestivum L. em Thell)

Wheat grain is consumed after a some type of milling followed by cooking. The type and quality of products obtained from wheat grains depend on the type and quality of the grain used and its processing. The major objective of the study was to investigate the changes of grain hardness and protein content during the grain-filling period of ten winter wheat cultivars. Significant differences among the cultivars were observed for time, duration and rate of heading, flowering, grain filling and physiological maturity, and for grain yield and yield components. Yamhill, JD/JB/GB and Shi 3311 belonged to soft grain wheat cultivars, Bolal, Centurk, Shi 4468, and Peking 15 belonged to hard grain wheat cultivars, and with intermediate-hard grains of Hyslop, Kavkaz and Peking 8. In general, grain hardness increased from early grain-filling stage to physiological maturity, while grain protein content decreased from maximum content at early grain-filling stage to minimum content at physiological maturity. Yamhill, Bolal, Centurk, Shi 3311, Peking 15 maintained nearly constant content of grain protein from physiological maturity to harvesting time. However, Hyslop, JD/JB/GB, Kavkaz, Shi 4468 presented decreasing trend of grain protein content after physiological maturity until harvesting time. Thus, the most desirable cultivars were Yamhill with soft grains and Centurk with hard grains because of their stabilized constant content of grain protein after physiological maturity.