2008-2016年四川省小麦区试品系品质分析  

Quality of Wheat Varieties in Regional Test in Sichuan Province from 2008 to 2016

作　　者：郑建敏[1] 罗江陶[1] 李式昭[1] 万洪深[1] 杨漫宇[1] 李俊[1] 杨恩年[1] 蒲宗君[1] ZHENG Jianmin LUO Jiangtao LI Shizhao WAN Hongshen YANG Manyu LI Jun YANG Ennian PU Zongjun(Crop Research Institute, Sichuan Academy of Agricultural Sciences/Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture, Chengdu, Sichuan 610066, China)

机构地区：[1]四川省农业科学院作物研究所/农业部西南地区小麦生物学与遗传育种重点实验室,四川成都610066

出　　处：《麦类作物学报》2017年第4期513-519,共7页Journal of Triticeae Crops

基　　金：四川省财政基因工程专项资金(优秀论文基金)项目;四川省财政基因工程专项资金(青年基金)项目;四川省财政创新能力提升工程专项资金项目(2016ZYPZ-016);四川省青年科技创新研究团队资助项目(2014TD0014);现代产业链关键技术创新研究与应用项目(2014NZ0055);国家自然科学基金面上项目(31671683)

摘　　要：为了解四川省小麦品质育种进展,对四川省2008-2016年区试的130个品系(274个样品)的品质测试数据进行了分析,并根据不同品质分类标准评价了供试四川小麦达标现状。结果表明,四川2008-2016年130个小麦区试品系的容重为789±34g·L^(-1);粗蛋白含量为13.83%±1.69%,降落数值为238±93s,沉降值为38.4±11.7mL,湿面筋含量为28.0%±4.4%,吸水率为57.0%±5.3%,形成时间为3.1±2.5min,稳定时间为4.3±3.9min,弱化度为126±51F.U,粉质质量指数为57±42,评价值为45±13,最大抗延阻力为371±193E.U,延伸性为172±28mm,能量为84.4±40.7cm^2,拉伸比值为2.33±1.31,硬度指数为57.1±9.1。其中,稳定时间和形成时间变异系数高达89.99%和80.16%。年度间比较发现,粗蛋白含量、湿面筋含量、Zeleny沉降值、形成时间和稳定时间呈逐年下降趋势,而容重、降落数值、吸水率和硬度指数无明显变化趋势。根据国家及省级品质评价标准,四川2008-2016年130个小麦区试品系中,均存在较大比例同一品系各项指标间强、中、弱筋层次交错不协调的现象,达标品系以中、弱筋小麦为主。总体而言,四川小麦品质改良趋向弱筋化。In order to verify the current status of wheat breeding for quality improvement in Sichuan province, the quality data of 130 varieties（274 samples） in the regional test from 2008 to 2016 was col- lected and analysed, and all the varieties were evaluated according to the quality standard. The quality parameters, such as test weight（789±34 g L 1）, the crude protein（13.83%±1. 69%）, the falling number（238± 93 s）, the sedimentation value （38. 4 ± 11. 7 mL）, the wet gluten content （28. 0± 4.4%）, the water absorption rate（57.0%±5.3%）, the development time（3.14-2.5 min）, the sta- bility time（4.3±3.9 min）, the softness（126±51 F. U）, the farinograph quality index（57±42）, the evaluation value（45±13）, the Max. resistance（371±193 E. U）, the extensibility（172±28 mm）, the energy（84.4±40.7 cruZ）, the R/E ratio（2.33±1.31）, and the hardness index（57.1±9.1）, were cal- culated. Among them, the variation coefficients of stability time and development time were up to 89.99% and 80. 16%, respectively. It was found that breeding had no significant effect on test weight, falling number, water absorption, and hardness index, while a downward trend was found in crude protein content, wet gluten content,Zeleny sedimentation value, development time, and stabili- ty time from 2008 to 2016. According to national or provincial evaluation standards, there were a large proportion of varieties which showed ineoordinate gluten levels in different indices, unable to fit any standard level. Most of the standard lines were the middle and weak gluten wheat. As a conse- quence, the quality improvement tends to breed weak gluten wheat.

关 键 词：小麦 品质 育种 相关系数 标准 

分 类 号：S512.1[农业科学—作物学] S331