小麦沉淀值的贮存稳定性研究初报  

Primary Study on Stability of Wheat Sedimentation in Different Stored Conditions

作　　者：刘三才[1] 朱志华[1] 张晓芳[1] 李为喜[1] 刘方[1] 李燕[1] 

机构地区：[1]中国农业科学院作物品种资源研究所农业部作物品种资源监督检验测试中心,北京100081

出　　处：《麦类作物学报》2005年第2期122-124,共3页Journal of Triticeae Crops

基　　金：农业部基础性研究项目(2002JCXGZ-13)。

摘　　要：为了了解小麦在不同保存条件下沉淀值的变化特点,采用Zeleny分析法对京411、中优9844和Salgemma等三个小麦品种,在室温、室温+干燥器和低温等三种不同保存条件下做9个处理,分别进行了不同保存时间沉淀值的分析。结果表明,随着保存时间的延长,小麦沉淀值呈现明显的下降趋势,保存52周后平均下降了15.8%～21.9%;三种不同保存条件以低温保存效果最好,室温则较差。沉淀值的稳定性也表现出一定的品种效应。Adopting Zeleny method, changes of wheat (sedimentation) had been experimented in different stored conditions and stored times with three varieties. The results showed that Indexes of wheat (sedimentation) decreased along with stored time. Among three stored conditions the effect of low (temperature) was the best, normal (temperature) plus drier was the next, normal temperature was the worse. (Stability) of wheat (sedimentation) varied with varieties.

关 键 词：小麦 沉淀值 保存 稳定性 

分 类 号：S512.1[农业科学—作物学] S331