不同生态区谷子品种农艺性状和品质分析  

Analysis of Agronomic Traits and Quality of Foxtail Millet Varieties in Different Ecological Regions

作　　者：赵利蓉 马珂 张丽光[1] 汤沙[2] 原向阳[1] 刁现民[2] Zhao Lirong;Ma Ke;Zhang Liguang;Tang Sha;Yuan Xiangyang;Diao Xianmin(College of Agriculture,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]山西农业大学农学院,山西晋中030801 [2]中国农业科学院作物科学研究所,北京100081

出　　处：《作物杂志》2022年第2期44-53,共10页Crops

基　　金：国家谷子高粱产业技术体系专项(CARS-06-13.5-A28);2020年中央引导地方科技发展资金项目(K272020001);山西省回国留学人员科研资助项目(2020-068);山西农业大学青年拔尖创新人才支持计划(TYIT201406)。

摘　　要：选取山西、吉林、河北和河南等地的16个谷子品种,研究不同谷子品种在同一地区种植农艺性状、产量、小米外观品质、食味品质和营养品质的差异。结果表明,不同品种农艺性状和理论产量存在显著差异,株高变幅为108.68(黑谷8号)~160.42cm(晋谷40号),理论产量变幅为2625(长生16号)~4215kg/hm;(晋谷40号)。参试品种橘色颜色指数(CCI值)变异范围为2.37~4.48,以晋谷40号CCI值最大,粗脂肪变异系数为3.29%~6.45%,长生8号和神谷13号的胶稠度和蒸煮性好,豫谷35号、长生16号和神谷5号的甜味和鲜味氨基酸含量高。氨基酸呈味特性相关性分析结果表明,丙氨酸含量越高,鲜味和甜味氨基酸含量总和与苦味氨基酸含量的差值越大,鲜味越浓。通过主成分分析筛选出长生8号、长农52号、长生16号、豫谷35号和晋谷40号5个产量与品质表现最佳的品种。Sixteen foxtail millet varieties from Shanxi, Jilin, Hebei and Henan provinces were selected to study the differences of agronomic traits, yields, grain appearance quality, food taste quality and nutritional quality in the same region. The results showed that there were significant differences in agronomic characteristics and theoretical yields among different varieties. The variations of plant height were 108.68(Heigu 8)-160.42cm(Jingu 40), while the variations of theoretical yields were 2625(Changsheng 16)-4215kg/ha(Jingu 40). The CCI value of millet color ranged from 2.37 to 4.48, and the CCI value of Jingu 40 was the largest among the tested varieties. The variation coefficient of crude fat ranged from 3.29% to 6.45%. Changsheng 8 and Shengu 13 had higher glue consistency and good cooking performance. The contents of sweet and umami amino acids in Yugu 35, Changsheng 16 and Shengu 5 were higher than other varieties. The correlation analysis of taste characteristics of amino acids showed that the content of alanine was positive correlated with the difference between the sum of umami and sweet amino acids and bitter amino acids, and the umami taste. According to the principal component analysis of all quality indexes, Changsheng 8, Changnong 52, Changsheng 16, Yugu 35 and Jingu 40 showed the best yield performance among the sixteen varieties.

关 键 词：谷子 农艺性状 籽粒品质 相关性分析 主成分分析 

分 类 号：S515[农业科学—作物学]