[Effects of shading at different phases of grain-filling on wheat grain protein components contents and processing quality].

Taking three wheat cultivars Jimai 20 (strong gluten), Taishan 23 (medium gluten), and Ningmai 9 (weak gluten) as test materials, a field experiment was conducted to examine the effects of shading at different phases of grain-filling on the grain protein components contents and processing quality. Four treatments were installed, i.e., no shading (S0), shading at early grain-filling phase (from 0 day after anthesis (DAA) to 11 DAA; S1), shading at medium grain-filling phase (from 12 DAA to 23 DAA; S2), and shading at late grain-filling phase (from 24 DAA to 35 DAA; S3). No significant differences were observed in the grain albumin+globulin contents of the three cultivars among the four treatments. Shading increased the grain HMW-GS, LMW-GS, gluten, glutenin, and total protein contents of Jimai 20 and Taishan 23 significantly, and the increments were higher in treatment S2 than in other shading treatments. Treatments S2 and S3 increased the grain protein components contents of Ningmai 9 significantly. Comparing with the control, shading decreased the grain yield significantly, but increased the dough development time, dough stability time, and sedimentation volume, especially for treatment S2, which suggested that the wheat grain quality had a close relationship with the light intensity at medium phase of grain-filling. Overall, the regulation effect of shading at grain-filling stage on the wheat grain yield, grain protein components contents, and indices values of grain processing quality for the test cultivars was in the order of Jimai 20 Taishan 23 Ningmai 9.