Research Progress to the Effects of Water on Wheat Physiology-biochemistry Yield and Quality
This paper reviewed the effect of water on the physiology and biochemistry,yield and quality of wheat.The soluble sugar accumulation would increase when the water supply was reduced in milk stage of wheat.The content of proline reached the maximum in the booting stage.Water use efficiency closely related to the photosynthetic index.The water content of soil was inversely proportional to the amylopection but proportional to the amylase in wheat grain.Reducing the water supply could make the growing process of wheat fast,protein content high,but the yield was low.The effect of water on processing index was still not unified,this needed further studying.
NETL
NSTL
万方数据
维普
