糯小麦研究初报  

Primary Report on Waxy Wheat Studies

作　　者：李中安[1] 宁锟[1] 

机构地区：[1]西北农林科技大学,陕西杨陵712100

出　　处：《麦类作物学报》2001年第3期95-96,共2页Journal of Triticeae Crops

摘　　要：:利用小麦玉米杂交技术 ,通过阶梯式复合杂交及异地、异季加代选育了一批综合农艺性状好的稳定糯小麦品系。这些品系多为弱春性 ,株高 70～ 90 cm,落黄好 ,白粒 ,蜡质 ,籽粒饱满 ,千粒重 30～ 45 g,产量水平达到或接近普通小麦大面积生产水平。对其品质性状的初步分析和挂面制作结果表明 ,糯小麦面粉粉质特性和拉伸特性明显地与普通小麦不同 ,而且在普通小麦面粉中加入一定量的糯小麦面粉可明显地改善面条的适口性。此外 ,还即将培育出陕 35 4的Many waxy wheat lines with good agronomic characters have been bred. Most of them are semi spring with good looking of maturity, white plump grains and waxy grain texture, the heights of 70~90 cm, thousand kernel weights of 30~45 g and yields up to common wheat level in wheat production. Waxy wheat quality character analysis and noodle making experiments indicated that rheological properties were significantly different between waxy wheat and common wheat, and that common wheat flour mixing with some waxy wheat flour can greatly improve the taste quality of noodles. In addition, waxy genes′ near isolines of Shaan 354′s eight genotypes will be bred soon.

关 键 词：糯小麦 育种 糯性基因 近等位基因系 品质性 农艺性状 

分 类 号：S512.1[农业科学—作物学]