国外引种小麦与面包品质相关性状的通径分析  

Path Analysis among Quality Characters Related to Bread making of Foreign Introduced Wheat

作　　者：赵婷婷[1] 毛仁钊[1] 赵连城[1] 武田和义[2] 

机构地区：[1]中国科学院石家庄农业现代化研究所,石家庄050021 [2]冈山大学生物科学资源研究所

出　　处：《华北农学报》2000年第z1期189-193,共5页Acta Agriculturae Boreali-Sinica

摘　　要：从国外引进的小麦品种中 ,对在盐碱地上经系统选育表现良好的 32个品种主要品质指标进行了通径分析。结果表明 ,沉降值、面团稳定时间、面团形成时间、吸水率及粗蛋白含量对面包体积有影响 ,其影响程度依次减弱 ,通径系数分别为 0 837,- 0 4 14 ,0 387,- 0 373 ,- 0 2 34和 - 0 0 89,各品质性状对面包体积的间接影响均以沉降值最大。单相关分析结果表明 ,沉降值与面包体积呈极显著正相关 ,形成时间及稳定时间分别与面包体积呈显著正相关 ,相关系数依次为 0 689,0 378,0 360。The major quality items of 32 foreign introduced wheat varieties,which performed well in saline-alkali soils,were evaluated using the technique of path analysis.The results showed that effects of quality items such as sedimentation value,stable time of paste,development time of paste,absorption efficiency and content of crude protein on the volume of bread decreased in turn,and the path coefficient was 0.837,-0.414,0.387,-0.373,-0.234 and -0.089,respectively.Among quality characters sedimentation affected the bread volume most.The results of single correlation analysis showed that correlations between sedimentation,development time or stable time with the volume of bread were significant,and the correlation coefficient was 0.689,0.378 and 0.360,respectively.The crude protein content or wet gluten and the volume of bread had little correlation.

关 键 词：国外小麦 面包品质 通径分析 

分 类 号：S3[农业科学—农艺学]