河南省小麦新品种(系)品质性状分析  

Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence

作　　者：付亮[1] 蒋志凯[1] 李洋 刘朝辉[1] 范永胜 王映红[1] 

机构地区：[1]新乡市农业科学院,河南新乡453003 [2]河南敦煌种业新科种子公司,河南新乡453003

出　　处：《河南农业科学》2012年第10期40-43,共4页Journal of Henan Agricultural Sciences

基　　金："十二五"国家科技支撑计划项目(2011BAD07B00);国家农业转化资金项目(2012GBZD000266)

摘　　要：分析了2009-2010年度河南省水地区试70个参试小麦新品种(系)的品质性状。结果表明:河南省70个小麦新品种(系)平均籽粒容重803.3g/L,蛋白质含量14.94%,湿面筋含量32.2%,沉淀值60.0mL,吸水率59.1%,形成时间4.1min,稳定时间5.3min,弱化度119FU,出粉率69.3%。不同组小麦新品种(系)各品质指标变化趋势存在差异,其中容重、吸水率、形成时间、弱化度呈现冬水组>春水组,而沉淀值、稳定时间、出粉率呈现冬水组<春水组,其中蛋白质、湿面筋含量较接近。综合品质性状达到强、中、弱筋小麦品质标准的分别有7个、63个和0个品种。提高小麦品种的吸水率、筛选合适的形成时间、提高稳定时间、降低弱化度、提高出粉率是今后河南小麦品种品质育种的主要问题。The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009--2010. The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value, 59.1% water absorption, 4.1 rain development time, 5.3 min settling time, 119 FU dough weak value and 69. 3% flour yield. The quality traits were different between Winter Wheat Group and Spring Wheat Group, of which the kernel unit weight, water absorption, development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter. The differences of protein and wet gluten contents were little between the two groups. Based on the overall quality standards, 7,63 and 0 varieties were classified into high-,medium- and low-gluten types,respectively. The main pathways for wheat quality breeding in Henan province were improving the water absorption, settling time and flour yield, selecting the proper develop- ment time, and reducing the dough weak value.

关 键 词：小麦 区域试验 品质育种 品质性状 

分 类 号：S512.1[农业科学—作物学]