黑龙江省小麦品种品质性状相关性的研究  

STUDY ON CORRELATION AMONG QUALITY CHARACTERS OF WHEAT VARIETY OF HEILONGJIANG PROVINCE

作　　者：何元龙[1] 钱家崇[2] 仇春明 丁锐学 韩文英[1] 张义 

机构地区：[1]黑龙江江八一农垦大学,密山158308 [2]黑龙江农垦总局 [3]伊春市种子公司 [4]密山市种子公司 [5]友谊农场种子公司

出　　处：《黑龙江八一农垦大学学报》2001年第3期19-23,共5页journal of heilongjiang bayi agricultural university

摘　　要：利用3年41个品种分析了小麦品种的品质性状,结果表明形成时间、稳定时间、最大 抗延阻力和拉伸面积与优质面包小麦品种品质的相关性显著。优质馒头与所分析的品质性状(馒头体 积除外)相关性均不显著。本文还提出了黑龙江省优质面包和优质馒头的品质指标。Quality characters of wheat variety were analyzed by three years among forty-one varieties in the paper. Results showed that development time, stability time, maximal extensibility-resistant and extensibility area were related to quality of high quality bread wheat variety at significant level. High quality steamed bread were not correlated to analyzed quality characters (except for steamed bread volume). Moreover, indexes of quality about high quality bread and steamed bread in Heilongjiang province were advanced in this paper.

关 键 词：小麦品种 品质 相关性 小麦 

分 类 号：S512.102[农业科学—作物学]