小麦籽粒硬度及其对面粉加工品质影响的研究进展  

Research progress in wheat kernel hardness and its effect on milling quality

作　　者：吴宏亚[1,2] 蒋正宁[2] 王玲[2] 程顺和[2] 

机构地区：[1]扬州大学农学院/江苏省作物遗传生理重点实验室/教育部植物功能基因组学重点实验室,江苏扬州225009 [2]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《江苏农业学报》2014年第2期437-441,共5页Jiangsu Journal of Agricultural Sciences

摘　　要：籽粒硬度是重要的小麦品质性状之一,也是小麦品质遗传改良的重要目标性状。本文着重阐述了小麦籽粒硬度的形成机理、测定方法、遗传与分子机理、基因型与品质的关系及其对小麦加工品质的影响,并提出了进一步开展软质小麦品种培育的设想及思路。Kernal hardness is not only one of the important traits of wheat quality, but also a common direction ofwheat quality genetic improvement. This paper reviewed wheat kernal hardness from the formation mechanism, detectionmethod, genetic and molecular mechanism, and relationship between genotype of kernal hardness and quality, to the effectson wheat milling quality. Suggestions for soft wheat breeding are proposed.

关 键 词：小麦 籽粒硬度 加工品质 

分 类 号：S512.1[农业科学—作物学]