皖北地区栽培小麦品种的加工品质性状研究  

Study on Processing Quality Characters of Wheat Varieties in North-Anhui Area

作　　者：李桂萍[1] 傅兆麟[1] 宫晶[1] 何丽香[1] 

机构地区：[1]淮北师范大学生命科学学院/资源植物学安徽省重点实验室,安徽淮北235000

出　　处：《安徽农业科学》2013年第18期7959-7960,共2页Journal of Anhui Agricultural Sciences

基　　金：安徽省教育厅自然科学研究项目(KJ2009B144)

摘　　要：[目的]研究皖北地区小麦品种的加工品质性状,为小麦品质改良提供好的种质资源和理论依据。[方法]选取了皖北地区65个小麦栽培品种(系),对这些小麦品种的籽粒品质性状包括蛋白质含量、沉降值、湿面筋含量和千粒重以及面团品质性状进行测定,利用方差分析和相关性分析比较各品质性状在不同品种间的差异,以及各性状之间的相关性。[结果]在小麦加工品质性状方面,各品种之间存在较大的变异范围;相关性分析表明,籽粒蛋白质含量、湿面筋含量和沉降值均与面团品质性状的4个指标(除了峰值高度)呈显著或极显著地正相关,而千粒重与面团品质性状的4个指标呈负相关(除了峰值高度)。[结论]在小麦育种早代,可以通过提高蛋白质含量和沉降值改良小麦品质。[Objective] By studying processing quality characters of wheat varieties in North Anhui,good germplasm resource and theoretical basis will be provided for the improvement of wheat quality.[Method] Sixty-five wheat varieties were selected and analyzed for grain quality including protein content,zeleny sedimentation,wet gluten and 1000-grain weight,and dough quality characters.The difference analysis was conducted by using SPSS.[Result] The results showed that there was a large range of variation among different wheat varieties in all quality traits.Correlation analysis showed that there was significant positive correlation between grain quality including protein content,zeleny sedimentation,wet gluten and dough quality characters.And there was negative correlation between 1000-grain weight and other quality characters.[Conclusion] In early generation of breeding,dough quality characters can be improved by improvement of protein content and sedimentation.

关 键 词：小麦品种 籽粒品质性状 面团品质性状 相关分析 

分 类 号：S512[农业科学—作物学]