安徽麦区软质小麦主要品质性状的基因型-环境互作分析  

Genotype-environment interaction analysis of the main quality traits of soft wheat in wheat area of Anhui province

作　　者：訾金爽 李四方 汪芳芳 郑文寅[1,2] ZI Jinshuang;LI Sifang;WANG Fangfang;ZHENG Wenyin(College of Agronomy,Anhui Agricultural University/Key Laboratory of Wheat Biology and Genetic Breeding in Southern Huanghuai,Ministry of Agriculture and Rural Affairs,Hefei 230036,China;Yangzhou University/Jiangsu Collaborative Innovation Center for Modern Industrial Technology of Grain Crops,Yangzhou 225009,China)

机构地区：[1]安徽农业大学农学院/农业农村部黄淮南部小麦生物学与遗传育种重点实验室,安徽合肥230036 [2]扬州大学/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《江苏农业学报》2024年第7期1161-1169,共9页Jiangsu Journal of Agricultural Sciences

基　　金：安徽省科技重大专项(202204c06020061);安徽省农业农村厅小麦良种联合攻关项目(2021-2025);安徽省小麦现代产业技术体系项目(2021-2025)。

摘　　要：为了深入研究安徽麦区软质小麦主要品质性状的基因型效应与不同种植区域环境效应的互作关系及稳定性,本研究利用AMMI双标图对种植于7个生态试点的12个软质小麦品种的蛋白质含量、湿面筋含量、面团稳定时间及吸水率4个品质指标进行综合评价。AMMI双标图分析结果表明,濉溪和新马桥生态试点能够较好地分辨品种湿面筋含量,区分品种面团稳定时间的最佳地点是太和生态试点,阜阳生态试点能够很好地区分不同品种的吸水率,能较好地区分蛋白质含量的生态试点是新马桥。吸水率和面团稳定时间表现好的品种是瑞华麦516、天益科麦5号;湿面筋含量中较稳定的品种是华成863和瑞华麦516;天益科麦5号是蛋白质含量平均值较高且较稳定的品种。相对而言,天益科麦5号具有广适、稳定且品质性状优良的基因型。To deeply study the interactive relationship between genotypic effects of the main quality traits and the environmental effects of different planting regions and the relationship stability of soft wheat in wheat-growing areas of Anhui province,AMMI biplot was used to comprehensively evaluate four quality indicators such as protein content,wet gluten content,dough stabilization time and water absorption rate,of 12 soft wheat varieties planted in seven ecological pilot sites in this study.The analysis results of the AMMI biplot indicated that,ecological test sites of Suixi and Xinmaqiao could distinguish the wet gluten content of different varieties well.The best location for distinguishing dough stability time of varieties was Taihe ecological test site.Fuyang cological pilot site could distinguish the water absorption rate of different varieties well,and the appropriate ecological site for distinguishing protein content was Xinmaqiao.The varieties that performed well in water absorption rate and dough stabilization time were Ruihuamai 516 and Tianyikemai 5.The most stable varieties in terms of wet gluten content were Huacheng 863 and Ruihuamai 516.Tianyikemai 5 had a relatively high and stable average protein content.In comparison,Tianyikemai 5 has a widely adapted,stable and high-quality genotype.

关 键 词：软质小麦 AMMI模型 主要品质性状 基因型-环境互作分析 稳定性 

分 类 号：S512.1[农业科学—作物学]