穗发芽是高温多雨地区小麦生产上急需解决的问题。穗上发芽使籽粒中蛋白质和淀粉发生降解,不但严重影响产量,降低面粉品质和出粉率,同时也降低种子活力。由穗发芽小麦面粉做的面包质地差、面包心粘,面包皮颜色不正,食味差,而且少量的发芽籽粒就足以使品质产生不良的影响。基于此,我们从抗穗发芽生理机制入手,对黑龙江省不同抗 Sprouting is an urgent problem to be solved in wheat production in hot and rainy areas. Spike germination on the grain protein and starch degradation, not only seriously affect the yield, reduce flour quality and flour production, but also reduce seed vigor. Sprouted wheat sprouts made from sprouted wheat flour have poor texture, bread sticky, uneven bread color, poor taste, and a small amount of germinated grain is enough to cause adverse quality effects. Based on this, we start from physiological mechanisms against spike germination, different resistance in Heilongjiang Province