小麦品种(系)的遗传变异及其籽粒性状与出粉率的关系  

Study on genetic variation and kernel traits of wheat varieties(lines) with flour yield

作　　者：苏静静 姜小苓 于红彩 丁位华 茹振钢 

机构地区：[1]河南科学院小麦中心,河南新乡453003

出　　处：《粮食与饲料工业》2013年第7期4-6,11,共4页Cereal & Feed Industry

基　　金：河南省重大科技专项(11110011010);国家"863"计划项目(2009AA101102)

摘　　要：以来源于不同年度、不同麦区的227个小麦品种(系)为试验材料,分析研究小麦出粉率的遗传变异和分布特点及其与籽粒硬度和蛋白质含量的相关性。结果表明,227个小麦品种(系)出粉率平均为64.74%,变幅为50.15%～72.65%,变异系数为6.56%;年度间出粉率呈极显著正相关(r=0.337**),说明出粉率主要受基因控制;将参试材料按原产地及麦区分别归类分析得出,来源于北方冬麦区小麦品种(系)的出粉率最高,平均为67.15%,显著高于其他麦区(P<0.05),来源于西南冬麦区小麦品种(系)的出粉率最低,平均为61.74%,显著低于其他麦区(P<0.05),来源于黄淮冬麦区、长江中下游冬麦区的品种(系)和国外引进品种间出粉率差异不显著。相关分析结果表明,小麦出粉率与籽粒硬度间存在极显著正相关(r=0.419**),与籽粒蛋白质含量呈负相关,但不显著(r=-0.063)。227 wheat varieties （lines） from different regions were used to study genetic variation of wheat flour yield and distribution characteristics, and their correlation with kernel hardness and protein content. The results showed that the mean flour yield of tested materials was 64.74%, varied from 50.15 % to 72.65 %, and the coefficient of variation was 6.56 %. There was highly significant positive correlation between flour yield of two crop seasons （r= 0. 337＊＊ ）, which indicated that flour yield was mainly controlled by gene. Flour yield of wheat varieties （lines） from different regions were compared,and the results showed that flour yield for wheat varieties （lines） derived from northern winter wheat region was the highest （on average 67.15 ~）,which was significantly higher than the other wheat regions （P（0.05）, that for materials derived from southwest winter wheat region was the lowest （on average 61. 74%）, which was significantly lower than the other wheat regions （P〈0.05）. There was no significant difference in flour yield among wheat varieties （lines） from Huanghuai winter wheat region, middle and lower Yangtze valleys winter wheat region and imported varieties from abroad. There was very significant positive correlation between wheat flour yield and grain hardness （r= 0. 419 ＊ ＊ ）, Moreover, flour yield was negatively associat- ed with grain protein,but not significant （r=-0. 063）.

关 键 词：小麦 出粉率 遗传变异 硬度 蛋白质 

分 类 号：S512.1[农业科学—作物学]