2000—2015年北部、黄淮冬麦区国家区试品种的品质特征  

Quality Characteristics of Winter Wheat Varieties Tested in National Trials in Northern Region and Yellow-Huai River Valley Winter Wheat Zone from 2000 to 2015

作　　者：胡学旭[1] 孙丽娟[1] 周桂英[1] 吴丽娜[1] 陆伟[1] 李为喜[1] 王爽[1] 杨秀兰[1] 宋敬可[1] 王步军[1] 

机构地区：[1]中国农业科学院作物科学研究所/农业部谷物产品质量安全风险评估实验室(北京),北京100081

出　　处：《作物学报》2017年第4期501-509,共9页Acta Agronomica Sinica

基　　金：农业技术试验示范(品种测试)项目资助~~

摘　　要：区试品种品质的特征分布能够反映未来几年推广品种的走向,了解近年小麦区试品种品质变化对我国小麦品质育种方向具有指导意义。本研究以2000—2015年北部、黄淮冬麦区1001个区试品种的1589份样品为材料,按强筋、中强筋和中筋品种分类,分析了我国近十几年育成和审定品种的品质变化趋势。结果表明,参试品种数量逐年递增,综合品质有待提升;审定品种比例总体呈下降趋势,尤其是中筋品种,但中强筋品种的比例有所上升。8个品质指标分析结果显示,中筋品种的蛋白质含量和湿面筋含量平均值较高,而沉淀指数、稳定时间、拉伸面积和最大拉伸阻力平均值一般;沉淀指数、稳定时间、拉伸面积和最大拉伸阻力平均值以强筋品种高于中强筋品种,又高于中筋品种,类型间有显著差异(P<0.05)。各品质指标在年度间的变异,以强筋品种最大,其次是中强筋品种,中筋品种最小。与对照品种相比,强筋品种蛋白质质量性状显著偏低。未来5~10年生产中,小麦中强筋品种会有所增多。Wheat varieties tested in national regional trials may be released as major cultivars in wheat production in the near future. Thus, the quality level and distribution character of these varieties can be a hint to guide wheat quality breeding. A total of 1589 samples of 1001 varieties were collected from the regional trails in Northern Region and Yellow-Huai River Valley Winter Wheat Zone from 2000 to 2015, and classified into strong-gluten, medium-strong-gluten, and medium-gluten types according to the national standards of wheat quality. Eight indices were measured to analyze the changing trend of winter wheat quality of newly developed and registered varieties. In general terms, the quantity of wheat varieties tested increased year by year while the quality of varieties was desired to be improved. The ratio of registered varieties showed a declined trend from 2000 to 2015, particularly, for the medium-gluten type. In contrast, the proportion of medium-strong-gluten varieties increased in the registered varieties. The medium-gluten varieties had high contents of protein and wet gluten and moderate levels of sedimentation value, dough stability time, extension area, and maximum resistance. There were significant difference among quality types in sedimentation value, dough stability time, extension area, and maximum resistance（P〈0.05）, with remarkable variations in all quality indices across years, showing an order of strong-gluten type〉 medium-strong-gluten type 〉medium-gluten type. In the strong-gluten varieties, the protein quality indices were significantly lower than those in the control varieties. Our results indicate that wheat quality breeding has achieved progresses in China in the recent 16 years, but the overall quality indices of varieties need further improvement, especially for the strong-gluten varieties. More medium-strong-gluten varieties should be employed in Northern Region and Yellow-Huai River Valley Winter Wheat Zone in the future 5–10 years.

关 键 词：小麦 品种 品质 区试 

分 类 号：S512.1[农业科学—作物学]