强筋小麦品种龙麦26品质性状稳定性的研究  

Study on Quality Traits stability of Strong Gluten Bread Wheat Cultivar Longmai 26

作　　者：孙连发 

机构地区：[1]黑龙江省农科院作物育种所,哈尔滨150086

出　　处：《黑龙江农业科学》2002年第3期5-7,共3页Heilongjiang Agricultural Sciences

基　　金：国家首批农业科技跨越计划项目

摘　　要：通过小区试验方法 ,研究了强筋小麦品种龙麦 2 6的品质稳定性。研究结果表明 :品质稳定性因品质指标、试验地点、施氮数量及方法而异。在多数试验地点 ,蛋白质、湿面筋、沉降值等品质指标相对稳定 ,而稳定时间、形成时间、软化度以及最大抗延阻力等品质指标稳定性较差 ;氮素后移具有提高品质稳定性的作用 ;而高施氮量使稳定时间。Plot-experiments were carried out to study the quality stability of strong gluten bread wheat cultivar longmai26. The results indicate that the stability is different in various quality traits, experimental locations, nitrogen dressing quantity and its management. At most of locations, protein, wet gluten and sedimentation Value are relatively stable while stability, development time, softness in farinogram and maximum resistance in extensigram show poor stability. Late foliar nitrogen application takes effect of improving quality stability and higher-quantity nitrogen application decrease the stability of some quality characters such as stability and softness in farinogram.

关 键 词：强筋 品种 龙麦26 性状 小麦 品质 稳定性 

分 类 号：S512.103[农业科学—作物学]