共查询到20条相似文献，搜索用时 15 毫秒
1.
Characterization of genotype by environment interactions in soybean breeding programmes of southeast Europe 总被引：1，自引：0，他引：1
Southeast Europe is Europe's major production area of soybean of maturity groups (MG) 0, I and II, but genotype by environment interaction (GEI) for soybean traits in this region is still not characterized. The objective of this study was to characterize GEI in soybean grown in Croatia for seed yield, protein and oil content. Fourteen soybean cultivars of MG 0 and I were evaluated at 15 environments. In the combined anova , genotypes, environments and GEI were significant. All three seed traits were more affected by year than by location and seed yield and protein content were more sensitive to environmental changes than oil content. Genotype by environment interaction is generally of less importance than effects of genotypes and years, especially for oil content. High‐yielding genotypes had values of regression coefficient (b) close to 1, indicating that they were not responsive to extreme environments, either positive or negative. Means and b values were not correlated for yield and negatively correlated for protein and oil content, probably because of low‐input practice in the region. The absence of recognizable differences in means, b values and principal component scores of ammi analysis between two MGs for all traits indicated that soybean cultivars of MG 0 may be recommended for growing in the region because they responded similarly to environmental changes as do full‐season genotypes of MG I. 相似文献
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同一面包小麦品种洪烤品质变化规律的研究 总被引：8，自引：0，他引：8
对于同一面包用小麦品种的蛋白质含量极为不同的样品、面包体积与蛋白质含量,沉降值,ｆａｒｉｎｏｇｒａｍ（粉质图）吸水率和ｍｉｘｏｇｒａｍ（和面图）峰高等呈密切直线相关,与ｆａｒｉｎｏｇｒａｍ形成时间及稳定时间等呈曲线相关;与ｍｉｘｏｇｒａｍ和面时间无明显相关。研究结果认为;在面包用小麦品种开发种植中,以品种真实性鉴定为基础,用籽粒蛋白质含量,ＳＤＳ沉降值等可进行小麦品质的检测与分级;全玻璃质颗粒率可 相似文献
3.
Baking quality of hard winter wheat: Response of cultivars to environment in the Great Plains 总被引：2，自引：0，他引：2
Inconsistency of wheat end-use quality has long been a problem for the milling and baking industries, which require high levels
of uniformity for modern, high speed, processing. Extensive research was conducted to characterise genetic, environmental,
and biochemical factors that contribute to variation in wheat quality. Samples from 17 locations of trials with 30 cultivars
grown over two years were evaluated for grain quality, milling yield, mixograph parameters and baking properties. Protein
quality and composition of flour samples were determined by SDS sedimentation and size-exclusion chromatography. Test sites
were monitored for soil fertility, and meteorological data was collected hourly during grain fill. Additional grain samples
and data were collected from six cultivars grown at 11 locations in 1993. Significant variation in end-use quality was observed
among samples; variation was attributed to environmental effects, genotype, and their interactions. For many mixograph and
baking parameters, variation attributed to environmental effects was of greater magnitude than for genotype. Increasing levels
of low molecular weight (LMW) saline soluble proteins were related to a general decline in dough mixing properties and loaf
characteristics. However, correlations of protein components with baking parameters were generally low, suggesting limited
predictive value. Hours of high temperature stress (>32 °C) during grain fill were associated with loaf volume and SDS sedimentation
volume, although in a curvilinear fashion. Increasing temperature stress initially had a positive influence on loaf volume
and protein quality; however, when temperature stress exceeded 90 hours, there was a strong negative influence on baking quality.
Variation among cultivars for environmental stability was indicated and cultivar responses to temperature stress varied. Relationships
with meteorological data suggest opportunities to predict wheat end-use quality through environmental modelling.
This revised version was published online in August 2006 with corrections to the Cover Date. 相似文献
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中国主产区小麦在品质区域间的差异 总被引：12，自引：0，他引：12
选取2003—2007年我国4个麦区174个品种2 571份小麦样品,对14个品质性状在各麦区的差异进行了分析。结果表明,年度之间,小麦品质性状在各麦区内具有明显差异,变化无规律。籽粒蛋白质含量、湿面筋含量、形成时间、稳定时间、面包体积和面包评分的年度平均值麦区差异达1%或5%显著水平,由北到南呈华北北部强筋麦区(I)>黄淮北部强筋中筋麦区(II)>黄淮南部中筋麦区(III)>长江中下游中筋弱筋麦区(IV);北部麦区(I、II)的降落数值、出粉率、沉淀值、吸水率、拉伸面积、延伸性和最大抗延阻力的5年平均值显著大于南部麦区(III、IV)。达到优质强筋小麦标准的样品主要集中在I、II区,达到优质弱筋小麦标准的样品主要集中在IV区,III区以中筋小麦为主,形成了由北到南由不同小麦品质类型构成的品质区域布局。 相似文献
6.
中国主产区小麦在品质区域间的差异 总被引：1，自引：0，他引：1
选取2003—2007年我国4个麦区174个品种2 571份小麦样品,对14个品质性状在各麦区的差异进行了分析。结果表明,年度之间,小麦品质性状在各麦区内具有明显差异,变化无规律。籽粒蛋白质含量、湿面筋含量、形成时间、稳定时间、面包体积和面包评分的年度平均值麦区差异达1%或5%显著水平,由北到南呈华北北部强筋麦区(I)>黄淮北部强筋中筋麦区(II)>黄淮南部中筋麦区(III)>长江中下游中筋弱筋麦区(IV);北部麦区(I、II)的降落数值、出粉率、沉淀值、吸水率、拉伸面积、延伸性和最大抗延阻力的5年平均值显著大于南部麦区(III、IV)。达到优质强筋小麦标准的样品主要集中在I、II区,达到优质弱筋小麦标准的样品主要集中在IV区,III区以中筋小麦为主,形成了由北到南由不同小麦品质类型构成的品质区域布局。 相似文献
7.
The effect of indirect tests for grain quality on the grain yield and industrial quality of bread wheat 总被引：6，自引：0，他引：6
The objective of this study was to examine the effect of selection using three indirect tests for grain quality on grain yield and dough, and baking properties, measured as alveograph strength, alveograph tenacity/extensibility ratio and loaf volume. The three tests were flour protein content, flour sedimentation and high molecular weight glutenin subunits. Of the indirect tests used for grain quality, sodium dodecyl sulphate (SDS)‐sedimentation allowed the highest intensity of selection for a combined trait index of the target grain quality and grain yield characteristics. The top 48% of the material could be retained on the basis of SDS‐sedimentation, resulting in retention of atleast two‐thirds of the top 10% of genotypes for the combined trait index. Flour protein percentage, a weighted high molecular weight glutenin index and an index combining all the indirect tests—flour protein, SDS‐sedimentation and high molecular weight glutenins—gave selection intensities of 61%, 64% and 55%, respectively, for the combined trait index. If the objective of selection is dough strength alone, then a weighted index of all indirect traits (flour protein, SDS‐sedimentation and high molecular weight glutenins) provided the highest selection intensity (26%). Other selection intensities for individual target traits were 24% for the prediction of loaf volume from flour protein, 40% for the prediction of tenacity/ extensibility ratio using SDS‐sedimentation and 68% for the prediction of grain yield using SDS‐sedimentation. 相似文献
8.
Higher grain yield and higher grain protein deviation underline the potential of hybrid wheat for a sustainable agriculture 
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下载免费PDF全文 Patrick Thorwarth Hans P. Piepho Yusheng Zhao Erhard Ebmeyer Johannes Schacht Ralf Schachschneider Ebrahim Kazman Jochen C. Reif Tobias Würschum Carl Friedrich Horst Longin 《Plant Breeding》2018,137(3):326-337
Grain yield and protein content are traits of major importance in wheat breeding, but their combination is challenging due to a tight negative correlation. Protein yield and grain protein deviation have been proposed as selection criteria to simultaneously improve both traits. Sedimentation volume is an indicator of protein quality, which plays an important role for bread‐making quality in wheat. All these traits have been investigated in our study with 135 parental inbred lines, their 1,604 hybrids and 10 commercial check varieties evaluated at five environments. The focus of our study was to investigate the usefulness of the grain protein deviation and to define a bivariate model for calculating the grain protein deviation. Further, we compared line and hybrid wheat for grain yield and quality‐related parameters such as protein content and sedimentation volume. The grain protein deviation determined with a bivariate model delivered robust estimates of variance components and enabled a balanced selection of genotypes with improved protein content and grain yield across different quality classes. Although heterosis for protein content and sedimentation volume was negative, hybrids had a higher grain protein deviation as well as higher grain yield at a given sedimentation volume or a given protein content than line varieties. 相似文献
9.
优质强筋小麦品质性状在不同土壤类型上的差异性研究 总被引：2，自引：0，他引：2
为了研究优质强筋小麦品质性状在不同土壤类型上的差异,以10个不同基因型优质强筋小麦品种（系）在5种不同土壤类型区的11个地点进行试验。结果表明,优质强筋小麦品质性状在不同土壤类型间的差异性较大,但不同性状的差异表现不一致。蛋白质含量表现为河潮土>棕壤>潮土>砂姜黑土>褐土,湿面筋含量和沉淀值表现为河潮土>棕壤>砂姜黑土>潮土>褐土,但变异系数相对较小,分别为5.80%、5.96%、12.06%;容重、硬度、面团形成时间、断裂时间、公差指数和评价值表现为砂姜黑土最优,褐土、棕壤次之,河潮土最差,容重、硬度变异系数较小为1.27%、6.38%,粉质参数变异较大,变异系数分别为10.08%、14.62%、16.90%、13.30%。 相似文献
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基因型、地点及其互作对内蒙古小麦主要品质性状的影响 总被引：3，自引：0，他引：3
选用来自我国春播麦区高、中、低3种筋力类型的9个品种, 于2003和2004年分别种植在内蒙古6个代表性地点, 研究了不同品种在年份和地点间籽粒硬度、蛋白质含量、和面仪参数和淀粉糊化特性等主要品质性状的变化规律。结果表明, 所测品质性状受基因型和地点效应的影响均达极显著水平, 除籽粒蛋白质含量外, 其他品质性状受基因型和地点互作效应的影响达显著或极显著水平。强筋类品种的蛋白质含量、灰分含量、沉降值、和面时间、耐揉性和峰值黏度均较高, 出粉率和稀澥值中等。中筋类品种出粉率、和面时间和耐揉性较高, 灰分含量、峰值黏度和稀澥值较低。弱筋类品种的灰分含量、峰值黏度和稀澥值较高, 籽粒硬度、蛋白质含量、出粉率、沉降值、和面时间、耐揉性低。所有品种品质性状在地点间存在较大差异, 乌海市灰分含量、和面时间和耐揉性高, 籽粒硬度、沉降值、峰值黏度和稀澥值较低。杭锦后旗出粉率高, 蛋白含量和沉降值较低, 其他性状表现中等。呼和浩特市籽粒硬度、蛋白含量、面粉灰分、沉降值、和面时间和耐揉性高, 出粉率、峰值黏度和稀澥值低。赤峰市多数性状表现中等。通辽市籽粒硬度、蛋白质含量、峰值黏度、稀澥值和耐揉性较高, 其他性状表现中等。额尔古纳市蛋白含量和沉降值较高, 和面时间和耐揉性低。初步认为强筋和中筋类品种较适于种植在呼和浩特市与乌海市, 不适于种植在额尔古纳市; 2个弱筋类品种在6个地点均不太适宜种植。 相似文献
12.
T. Dessalegn M. T. Labuschagne C. S. van Deventer 《Journal of Agronomy and Crop Science》2006,192(2):147-150
In Ethiopia, durum wheat is largely used for production of local fermented and flat bread. Two diverse environments (Motta and Adet) were used to evaluate 15 durum wheat genotypes for grain yield and quality traits. The mean flour protein content of genotypes ranged from 10.1 % to 12.5 % and 6.7 % to 8.1 % at Motta and Adet respectively. The mean mixograph development time was 4 min at Motta and 2.8 min at Adet and SDS (Sodium dodecyl sulphate) sedimentation ranged between 10.7 and 32.3 ml across locations. Flour protein content was correlated negatively with mixograph development time and positively with vitreous kernels and single‐kernel hardness at both environments. Mixograph development time was selected to predict the gluten strength. Flour protein content, SDS sedimentation and seed weight were included in a stepwise regression. A prediction model was compiled that explained 69 % of the variation for mixograph development time. 相似文献
13.
Hugo Ferney Gómez-Becerra Aigul Abugalieva Alexei Morgounov K. Abdullayev L. Bekenova M. Yessimbekova G. Sereda S. Shpigun V. Tsygankov Yu Zelenskiy Roberto Javier Peña Ismail Cakmak 《Euphytica》2010,171(1):23-38
Grain and flour samples of 42 high latitude spring bread wheat genotypes from Kazakhstan and Siberia evaluated in a multi-location trial were analyzed for grain concentrations of protein, zinc (Zn) and iron (Fe), as well as flour quality characteristics. The genotypes showed high grain protein concentrations (14–19%), but low dough strength was a common feature for most of them. Significant positive correlations were found between grain protein and flour protein, gluten, gliadin, gli/glu ratio, Zn, and Fe contents. Grain protein was also correlated positively with hardness, sedimentation, farinograph dough development time (DDT), stability time and ash content. Grain Fe concentration was positively associated with sedimentation, stability time, water absorption and valorimeter value, suggesting that improvements in micronutrient concentrations in the grain parallels enhancement in gluten strength. Interestingly, glutenin content correlated negatively with the concentrations of grain and flour protein, gluten, and minerals; and also with gluten deformation index (IDK), DDT, and stability time. Conversely, gliadin content showed strong positive correlations with the concentrations of grain and flour protein, gluten, and minerals. Gliadin also correlated positively, but in lesser magnitude, with DDT, stability time and IDK. Environment and G×E interaction were important sources of variation for some quality characteristics. This was reflected in the low broad sense heritability (H) values for traits related to flour strength, such as sedimentation, IDK, stability time and gliadin content. Breeding strategies, including three testing locations at the advanced selection stages, are adequate for the enhancement of most of the quality traits, but faster improvement in flour strength could be achieved with a larger number of locations. 相似文献
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济麦20面团流变学特性和面包加工品质稳定性及与蛋白质组分的关系分析 总被引：2，自引：0，他引：2
以优质强筋小麦新品种济麦20在2005—2006年度山东省及天津24个地点的样品为材料,分析了磨粉品质、面团流变学特性和面包品质,并用反相高效液相色谱（RP-HPLC）和凝胶色谱法（SE-HPLC）对其贮藏蛋白组分进行了量化。结果表明,济麦20的多数品质指标较稳定,面包品质较好,体积较大,仅籽粒硬度、形成时间、稳定时间和面包颈高的变异系数较大。容重、蛋白质含量和籽粒硬度是影响面团流变学特性和面包加工品质变异的重要因素,籽粒硬度与拉伸面积和最大抗延阻力的相关系数分别为0.53（P<0.01）和0.47（P<0.05）,籽粒蛋白质含量与吸水率、形成时间和延伸性的相关系数分别为0.46（P<0.05）、0.71（P<0.001）和0.77（P<0.001）。容重和籽粒硬度与面包总分极显著和显著正相关,相关系数分别为0.62（P<0.01）和0.50（P<0.05）;籽粒蛋白质含量与面包体积极显著正相关（r=0.55,P<0.01）。贮藏蛋白组分含量显著影响面团流变学特性,谷蛋白、醇溶蛋白、SDS可溶性谷蛋白聚合体、HMW-GS以及LMW-GS含量与面团形成时间和延伸性极显著正相关（r=0.55~0.79,P<0.01或P<0.001）,高分子量与低分子量谷蛋白亚基含量比例（HMW/LMW）与面团延伸性呈显著正相关（r=0.46,P<0.05）。HMW-GS含量和HMW/LMW与面包体积均极显著正相关,相关系数分别为0.66和0.64（P<0.001）,SDS不溶性谷蛋白聚合体百分含量与面包结构和总分极显著和显著正相关,相关系数分别为0.53（P<0.01）和0.48（P<0.05）。上述信息对理解和改良小麦品质的稳定性有重要意义。 相似文献
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Summary The relation has been studied between the high molecular weight glutenin (HMWg) subunit alleles and the bread-making quality of 226 lines of winter wheat (T. aestivum L.), grown in The Netherlands. The lines represented a wide range of genetic backgrounds, and had not been selected for quality, in contrast to the established varieties used by other authors.The variation in HMWg subunit genotypes accounted for about 20% of the total variation in loaf volume among the lines. Most important was the allelic variation at the Glu-D1 locus. The Glu-D1 allele encoding the subunits 5+10 was superior to its allelic counterpart, encoding 2+12. The difference in average of loaf volume between groups of lines containing 5+10 or 2+12 was negatively related with protein content of the flours. When protein content was below 9.2%, no effect of allelic variation at the Glu-D1 locus was present. Epistatic effects between the Glu-I loci also contributed to the variation in loaf volume of the lines: i.e. the effect of allelic variation at Glu-A1 and Glu-B1 depended on the allele present at the Glu-D1. The contribution of the epistatic effects was about half the contribution of the additive effects, and should therefore be included in predictive models for bread-making quality. 相似文献
17.
江苏省优质软麦品种品质特性与饼干加工品质的关系 总被引：1，自引：0，他引：1
ZHANG Ping-Ping YAO Jin-Bao WANG Hua-Dun SONG Gui-Cheng JIANG Peng ZHANG Peng MA Hong-Xiang 《作物学报》2020,46(4):491-502
明确软麦品种在大田生产中的品质表现和品质育种筛选指标,对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系),鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成,开展3个试验点次的大田种植,分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明,不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999),部分品种(系)的沉淀值达标,所有样本的籽粒硬度和吸水率全部达标。相关性分析表明,籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r≤–0.520)或极显著(r≤–0.652)负相关,相关系数分别为–0.657、–0.601、–0.617、–0.659、–0.676、–0.857、–0.726、–0.616、–0.546、–0.541和–0.637。多元回归方程显示,水溶剂保持力可解释饼干直径变异的73.76%,与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上,降低面筋强度和面粉综合吸水特性是软麦育种的主要目标,水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。 相似文献
18.
H. Fufa P. Stephen Baenziger B. S. Beecher R. A. Graybosch K. M. Eskridge L. A. Nelson 《Euphytica》2005,144(1-2):187-198
Evaluation of wheat cultivars from different eras allows breeders to determine changes in agronomic and end-use quality characteristics
associated with grain yield and end-use quality improvement over time. The objective of this research was to examine the trends
in agronomic and end-use quality characteristics of hard red winter wheat cultivars grown in Nebraska. Thirty historically
important and popular hard red winter wheat cultivars introduced or released between 1874 and 2000 were evaluated at Lincoln,
Mead and North Platte, Nebraska in 2002 and 2003. An alpha lattice design with 15 incomplete blocks of two plots and three
replications was used at all locations. Agronomic (days to flowering, plant height, spike length, culm length, grain yield
and yield components, and grain volume weight) and end-use quality (flour yield, SDS-sedimentation value, flour protein content,
and mixograph time and tolerance) traits were measured in each environment. Highly significant differences were observed among
environments, genotypes and their interactions for most agronomic and end-use quality characteristics. Unlike modern cultivars,
older cultivars were low yielding, and less responsive to favorable environments for grain yield and yield components. Semidwarf
cultivars were more stable for plant height than traditional medium to tall cultivars. All cultivars had high grain volume
weight since it is part of the grading system and highly selected for in cultivar release. Modern cultivars were less stable
than older cultivars for SDS-sedimentation and mixing tolerance. However, the stability of older cultivars was attributed
to their having weak mixing tolerance and reduced SDS-sedimentation values. The reduced protein content of modern cultivars
was offset by increased functionality, as measured by mixograph and SDS sedimentation. In conclusion, breeders have tailored
agronomic and end-use quality traits essential for hard red winter wheat production and marketing in Nebraska. 相似文献
19.
SDS不溶性谷蛋白大聚体含量与和面仪参数的关系 总被引：2，自引：0，他引：2
选用品质差异较大的108份主栽品种和高代品系, 测定其谷蛋白聚合体总量(双缩脲法)和贮藏蛋白组分含量及比例(凝胶色谱法, SE-HPLC), 并分析了它们与蛋白质含量、沉降值以及和面仪参数等早代选择参数的相关性。结果表明, 参试材料品质特性和贮藏蛋白组分含量的变异范围都较大。和面仪峰值时间变异范围为1.12~7.19 min, 变幅达6.07 min; 醇溶蛋白总量和SDS可溶性谷蛋白聚合体(EPP)变幅较小, 而SDS不溶性谷蛋白大聚体(UPP)的变幅最大。硬度、蛋白质含量和沉降值与和面峰值时间的相关系数较低(r=0.24~0.49)。醇溶蛋白总量与和面仪参数相关不显著, 而与谷蛋白总量的比值(Gli/Glu)与和面仪参数呈显著负相关(r= –0.52~ –0.61, P＜0.001), 且不受蛋白质含量的影响。SDS不溶性谷蛋白大聚体百分含量(%UPP)与和面仪参数的相关性最高, 相关系数为0.70~0.85(P＜0.001)。SE-HPLC法样品用量少, 自动化程度高, 且%UPP和Gli/Glu为相对值, 与和面仪参数呈高度相关, 可作为面筋强度早代选择的有效指标。 相似文献
20.
Grain Yield and Quality of Durum Wheat Landraces in a Dry Mediterranean Region of Northern Syria 总被引：1，自引：0，他引：1
Twenty-two durum wheat landraces of various origins were evaluated for performance and stability of grain yield, protein content and gluten strength (SDS sedimentation volume) at two sites of Northern Syria situated in the drought-prone part of the local durum wheat belt. Yield was recorded in three seasons, while protein content and SDS volume were assessed in two seasons only. A high “entry X environment” interaction was observed for all traits, which was significantly attributable to heterogeneity of entry regressions on the environmental mean for grain yield only. Compared to the recently-bred, widely-grown variety ‘Sham I’, some landraces showed somewhat similar yield responses, whereas others proved more stable without being significantly lower yielding. Significant variation was found for SDS volume, though only few of the best-ranking landraces for this trait also possessed an acceptable yield level. The entries did not significantly differ for protein content. The broad sense heritability estimates obtained for grain yield (0.59) and SDS volume (0.89) highlighted the interest in some of the landraces examined for improving grain yield and quality in the region. 相似文献