优质面包小麦品种主要性状研究  

Study on Main Characters of Quality Bread Wheat Variety

作　　者：陈冬梅[1] 马永安[1] 曹江[1] 

机构地区：[1]河北省邯郸市农业科学院,邯郸056001

出　　处：《河北农业科学》2001年第4期14-18,共5页Journal of Hebei Agricultural Sciences

摘　　要：以高产小麦品种为对照,对优质面包小麦品种的产量、产量结构、茎秆质量、叶面积变化、籽粒溉浆进行了研究,结果表明:面包小麦品种穗粒数或千粒重偏低,产量结构不合理是产量水平偏低的主要原因,植株高机械组织弱、叶片后期功能差,抗病性差等综合农艺性状差是导致产量结构不合理的内在因素。并根据此项研究结果,指出了今后优质高产育种应解决的问题。Compared with the high yield wheat variety, yield and yield constitution of the quality bread wheat variety were studied.The result shows that the lower grain number per spike, the lower grain weight and poor yield constitution were the major reasons that lead to lower yield level of bread wheat variety. The poor characters in plant high, weak mechanic tissues, low function of anaphase leaf, low disease resistance lead to its poor yield constitution. According to this research result, the authors pointed out the problems which should be solved in future quality and high yield wheat breeding.

关 键 词：优质面包小麦 品种 农艺性状 

分 类 号：S512.1[农业科学—作物学]