山西省南部小麦品种品质现状及其改良建议  

Present Situation and Quality Improvement Recommendation for Wheat Varieties in the South Shanxi

作　　者：姬虎太[1] 张定一[1] 张惠叶[1] 徐兆飞[1] 樊立强[2] 

机构地区：[1]山西省农业科学院小麦研究所,山西临汾041000 [2]运城市农业局,山西运城044000

出　　处：《山西农业科学》2002年第2期12-15,共4页Journal of Shanxi Agricultural Sciences

摘　　要：1998～ 2 0 0 0年 ,以山西省南部麦区主要推广的小麦品种 (系 )为材料 ,对品种的品质性状、品质性状的年际变化及品种品质分类等问题进行了较为系统的研究。结果表明 ,近年山西省南部推广的小麦新品种 (系 )的千粒重、容重属中等 ;蛋白质、面筋含量较高 ,但其品质较差 ;多数品种沉降值偏低 ,面团形成时间、稳定时间较短 ;同一品种在不同年际间主要品质性状表现出较大差异。优质小麦品种 (系 )中以引进的品种较多 。Quality characters,annual quality fluctuation and quality classification were studied in the years of 1998～2000 with popular varieties in southern Shanxi.Results showed that these varieties have meduim 1000 kernel weight and bulk density.Their contents of protein and gluten are relatively high,but the protein quality is not good.The stability of most varieties is short.The annual fluctation of the same variety is great.The proportion of newly introduced varieties big among the tested varieties.The quality characters of the oifficially named varieties in recent years are not so good.The main performance of the varieties is that the protein quality is poor,the stability of dough is short,the extensibity and elasticity of dough is weak,which needs close attention from the breeding and the authorized organizations.

关 键 词：山西 南部地区 小麦 品种 品质性状 品质改良 

分 类 号：S512.103.3[农业科学—作物学]