生态因子对不同冬小麦品种面粉拉伸参数的影响  

Effects of ecological factors on the dough extensograph parameters of different winter wheat cultivars

作　　者：张学林[1] 王晨阳[1] 郭天财[1] 王永华[1] 朱云集[1] 

机构地区：[1]河南农业大学农学院国家小麦工程技术研究中心,郑州450002

出　　处：《应用生态学报》2009年第12期2971-2976,共6页Chinese Journal of Applied Ecology

基　　金：河南省科技攻关重大项目(122012300)资助

摘　　要：选用6个有代表性的冬小麦品种(豫麦34、藁麦8901、豫麦49、豫麦70、洛阳8716、豫麦50),连续两年在河南省5个不同纬度地点(32°N—36°N)种植,研究了生态因子、品种遗传因素与冬小麦拉伸参数之间的关系.结果表明:品种遗传因素对拉伸参数的影响大于生态环境.豫麦34和藁麦8901的最大抗阻和拉伸面积均大于其他4个品种,且品种间差异达到显著水平.在豫南(信阳和驻马店)种植点的小麦拉伸参数均与豫北(武陟和汤阴)达到显著差异,但拉伸参数随纬度变化的规律在年际间并不一致.不同年份气象因子对拉伸参数的影响程度不同,其中2002年小麦灌浆-成熟期降雨量与小麦拉伸参数显著相关.小麦生育中后期的水分管理应充分考虑气象因素,以改善小麦面粉拉伸参数.In 2000-2001 and 2001-2002,six representative winter wheat cultivars Yumai 34,Gaomai 8901,Yumai 49,Yumai 70,Luoyang 8716,and Yumai 50 were consecutively grown at five locations （Xinyang,Zhumadian,Xuchang,Wuzhi,and Tangyin） with latitudes varying from 32° N to 36° N in Henan Province,aimed to understand the relationships of winter wheat dough extensograph parameters with genetic and ecological factors. The dough extensograph parameters were more affected by genetic factors than by ecological factors. Cultivars Yumai 34 and Gaomai 8901 had significantly higher maximum resistance and extension area than the other four test cultivars,and significant differences in the dough extensograph parameters were observed between the cultivars grown in the south region （Xinyang and Zhumadian） and in the north region （Wuzhi and Tangyin） of the Province. The change patterns of dough extensograph parameters with latitude differed in 2000-2001 and in 2001-2002,and the effects of climatic factors on the dough extensograph parameters varied with year. In 2001-2002,the precipitation at the stage from grain-filling to maturing affected the dough extensograph parameters significantly. Our results suggested that in order to improve the dough extensograph parameters of winter wheat,local meteorological conditions should be taken into full consideration in the soil water management at late-maturing stage.

关 键 词：小麦 纬度 拉伸参数 烘烤品质 

分 类 号：S512.1[农业科学—作物学]