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1.
小麦阿拉伯木聚糖含量的QTL分析及其与品质性状的关系 总被引：1，自引：0，他引：1
阿拉伯木聚糖是小麦中最重要的非淀粉多糖, 对营养和加工品质有重要影响。采用IciMapping软件, 对PH82-2/内乡188重组自交系群体(F2:6)的水溶性和总阿拉伯木聚糖含量进行QTL分析, 在1B、4B、5B、5D和6B染色体上定位5个控制总阿拉伯木聚糖含量的QTL, 分别解释5.6%~18.7%的表型变异; 在1A、1B、5B、6B和7A染色体上定位5个控制水溶性阿拉伯木聚糖含量的QTL, 分别解释4.3%~34.9%的表型变异。其中, 1B、5B和6B染色体上影响水溶性和总阿拉伯木聚糖含量的QTL位于同一标记区间。1BL/1RS易位对水溶性和总阿拉伯木聚糖含量有显著作用, 籽粒硬度对总阿拉伯木聚糖含量有显著作用。阿拉伯木聚糖含量, 特别是总阿拉伯木聚糖含量, 与快速黏度分析仪峰值黏度、稀澥值, 以及面条品质黏弹性、食味呈显著相关, 但相关系数受1BL/1RS易位和籽粒硬度影响。 相似文献
2.
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
3.
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
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5.
Milling quality and protein properties of autumn-sown Chinese wheats evaluated through multi-location trials 总被引：3，自引：0，他引：3
Eight milling quality and protein properties of autumn-sown Chinese wheats were investigated using 59 cultivars and advanced lines grown in 14 locations in China from 1995 to 1998. Wide ranges of variability for all traits were observed across genotypes and locations. Genotype, location, year, and their interactions all significantly influenced most of the quality parameters. Kernel hardness, Zeleny sedimentation value, and mixograph development time were predominantly influenced by the effects of genotype. Genotype, location and genotype × location interaction were all important sources of variation for thousand kernel weight, test weight, protein content, and falling number, whereas genotype × location interaction had the largest effect on flour yield. Most of the genotypes were characterized by weak gluten strength with Zeleny sedimentation values less than 40 ml and mixograph development time shorter than 3 min. Eight groups of genotypes were recognized based on the average quality performance, grain hardness and gluten strength were the two parameters that determined the grouping, with contributions from protein content. Genotypes such as Zhongyou 16 and Annong 8903 displayed good milling quality, high grain hardness, protein content and strong gluten strength with high sedimentation value and long mixograph development time. Genotypes such as Lumai 15 and Yumai 18 were characterized by low grain hardness, protein content and weak gluten strength. Genotypes such as Yannong 15 and Chuanmai 24 were characterized by strong gluten strength with high sedimentation value and long mixograph development time, but low grain hardness and protein content lower than 12.3%. Genotypes such as Jingdong 6 and Xi’an 8 had weak gluten strength, but with high grain hardness and protein content higher than 12.2%. Five groups of locations were identified, and protein content and gluten strength were the two parameters that determined the grouping. Beijing, Shijiazhuang, Nanyang, Zhumadian and Nanjing produced wheats with medium to strong gluten strength and medium protein content, although there was still a large variation for most of the traits investigated between the locations. Wheat produced in Yantai was characterized by strong gluten strength, but with low protein content. Jinan, Anyang and Linfen locations produced wheats with medium to weak gluten strength and medium to high protein content. Wheats produced in Yangling, Zhenzhou, and Chengdu were characterized by weak gluten strength with medium to low protein content, whereas wheats produced in Xuzhou and Wuhan were characterized by weak gluten strength with low protein content. Industrial grain quality could be substantially improved through integrating knowledge of geographic genotype distribution with key location variables that affected end-use quality. 相似文献
6.
小麦高分子量麦谷蛋白亚基遗传变异及其与品质和其它农艺性状关系的研究 总被引：92，自引：9，他引：92
本研究应用SDS-PAGE技术分析了国内外757份供试材料的高分子量（HMW）麦谷蛋白亚基组成。共发现65种HMW亚基组成，其中53种为常见型，12种为罕见型。国外品种的亚基组合数多于国内品种，国内育成品种又多于国内地方品种。作者还发现了部分罕见亚基，即由Glu-D1编码的亚基2.2+12，2+10，2，12以及前人未曾发现的3个亚基。研究 相似文献
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四川小麦主栽品种的品质性状表现及其稳定性 总被引：6，自引：0，他引：6
2006—2008连续3年,在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性,以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明,3年均值,籽粒容重777 g L-1,籽粒蛋白质含量12.3%,湿面筋含量25.1%,Zeleny沉降值32.9 mL,降落值326 s,面粉吸水率56.5%,面团形成时间3.0 min、稳定时间4.5 min,面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应,而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用,但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异,川麦39面包评分高而稳定,川麦37面条总评分高而稳定,二者可被用于四川小麦品质改良。 相似文献
9.
Dry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective
for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major
Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists,
was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars
and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium
gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On
average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated
that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness,
and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation
coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly
through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively
associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively.
Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and
Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R2 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste
also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten
quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness,
medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable
for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN
quality of Chinese bread wheat cultivars.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
10.
Summary Evaluation of the effect of selection in 3 different F3 populations of hard red spring wheat was achieved for yield and breadmaking quality parameters by examining the subsequent performance of F3 selections as populations of F5 lines. For baking absorption the mean performance of the F5 populations was positively related to the performance of the F3 selections in each of the 3 population-years. A significant relationship between the performance in F3 and in F5 was not obtained in any of the 3 years for bushel weight, flour ash, remix loaf volume, farinograph mixing tolerance index or for flour color grade. A high positive relationship between performance in F3 and F5 was found in two out of three years for protein content, flour protein content and 1,000-kernel weight. Predictive ability for sedimentation value, flour yield, farinograph development time and blend loaf volume was inconsistent for different population-years.A positive relationship between the yield of F3 plots and the mean yield of F5 populations was found in only 1 year. In the other 2 years the relationship between F3 and F5 yields ranged from nonsignificant to low, negative and significant. The latter results were possibly related to the relatively narrow high yielding range of the total F3 variability for yield which was sampled in each of those years. In all 3 population-years the highest yielding F5 populations were derived from F3 lines which were high yielding on a plot basis and also very high yielding relative to the yield of their adjacent control in the F3 nursery.Broad sense heritabilities calculated for the F5 generation support the thesis that selection between F3-derived populations would be a worthwhile plant breeding procedure for many of the breadmaking quality parameters.Contribution number 267 of the Department of Plant Science, University of Manitoba. 相似文献
11.
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.
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
13.
Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China 总被引：8，自引：0，他引：8
Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments. 相似文献
14.
QTL detection of seven quality traits in wheat using two related recombinant inbred line populations 总被引：1，自引：0，他引：1
Jun Li Fa Cui An-ming Ding Chun-hua Zhao Xiu-qin Wang Lin Wang Yin-guang Bao Xiao-lei Qi Xing-feng Li Ju-rong Gao De-shun Feng Hong-gang Wang 《Euphytica》2012,183(2):207-226
Grain protein content (GPC) and gluten quality are the most important factors determining the end-use quality of wheat for pasta-making. Both GPC and gluten quality are considered to be polygenic traits influenced by environmental factors and other agricultural practices. Two related F8:9 recombinant inbred line (RIL) populations were generated to localise genetic factors controlling seven quality traits: GPC, wet gluten content (WGC), flour whiteness (FW), kernel hardness (KH), water absorption (Abs), dough development time (DDT) and dough stability time (DST). These lines were derived by crossing Weimai 8 and Jimai 20 (WJ) and by crossing Weimai 8 and Yannong 19 (WY). In total, WJ comprised 485 lines, while WY comprised 229 lines. Data on these seven quality traits were collected from each line in five different environments. Up to 85 putative QTLs for the seven traits were detected in WJ and 65 putative QTLs were detected in WY. Of these QTLs, 31 QTLs (36.47%) were detected in at least two trials in WJ, while 24 QTLs (36.92%) were detected in at least two trials in WY. Three QTLs from WJ and 25 from WY accounted for more than 10% of the phenotypic variance. The total 150 QTLs were spread throughout all 21 wheat chromosomes. Of these, at least thirteen pairwise were common to both populations, accounting for 20.00 and 15.29% of the total QTLs in WJ and WY, respectively. A major QTL for GPC, accounting for 53.04% of the phenotypic variation, was detected on chromosome 5A. A major QTL for WGC also shared this interval, explained more than 36% of the phenotypic variation, and was significant in two environments. Though co-located QTLs were common, every trait had its unique control mechanism, even for two closely related traits. Due to the different sizes of the two line populations, we also assessed the effects of population size on the efficiency and precision of QTL detection. In sum, this study will enhance our understanding of the genetic basis of these seven pivotal quality traits and facilitate the breeding of improved wheat varieties. 相似文献
15.
Summary Content of dietary fibre (DF) as well as content and composition of non-starch polysaccharides (NSP) were evaluated in disomic wheat-rye addition lines and octoploid triticale compared to their parental species — wheat (Grana) and rye (Dakowskie Zote). Large variation in the contents of NSP and DF were observed in the wheat-rye addition lines, especially in the soluble fractions. The double addition of rye chromosomes led to important transgression effects on content and composition of DF in wheat grain. Chromosomes 2R and 5R increased SDF content above the rye level, whereas the 3RS arm decreased SDF content below the wheat level. The octoploid triticale demonstrated the highest content of total arabinoxylan (AX), exceeding that of rye, while the double addition of chromosomes 4R, 6R and 6RL had an impact on high expression, comparable to that of rye content of total AX in wheat grain. Chromosomes 2R and 5R notably increased the proportion of soluble non-cellulosic glucose in the NSP fraction, in contrast to the rest of wheat-rye addition lines, octoploid triticale, wheat and rye, where AX was found to be predominant among NSP constituents. The effects of single chromosome pairs on content and composition of NSP proved to be higher than the effect of the whole rye genome in octoploid triticale. The most remarkable effect, especially considering the direction of changes, was of a 3R chromosome short arm addition. The obtained data might be of interest in breeding rye or triticale with lower viscous AX content as well as rich in soluble non-starch glucose polymers, regarded as a corrective factor in modern diseases.Abbreviations AX
arabinoxylan
- CV
coefficient of variation
- DF
dietary fibre
- IDF
insoluble dietary fibre
- NSP
non-starch polysaccharides
- SDF
soluble dietary fibre
- TDF
total dietary fibre
- TFA
trifluoroacetic acid 相似文献
16.
花后冠层温度对小麦产量的影响及几个关联SSR位点的效应分析 总被引：1，自引：0，他引：1
小麦生育期间的冠层温度,尤其是开花以后的冠层温度对植株衰老、粒重和品质等有很大影响。2012—2013和2013—2014年度,在河南新乡利用4个品种的选择导入系群体观测了冬小麦冠层温度与产量间的关系,并通过全基因组SSR标记检测相关主效基因位点,以解析其遗传机制。结果表明,冠层温度与千粒重和产量呈显著负相关;与有效穗数呈显著正相关,并随着时间的推移,相关性逐渐增大。在已报道的44个与千粒重或穗粒数相关联的SSR位点中,有9个与冠层温度显著关联,其中在6个位点上检测到优异等位变异,携带优异等位变异材料的冠层温度显著低于携带非优异等位变异材料的冠层温度。影响冠层温度的优异等位变异间存在明显的加性效应,这些位点同时也与千粒重和穗粒数呈现出显著关联。与冠层温度关联的SSR位点均与灌浆中后期旗叶的叶绿素含量相关联。由此表明,在灌浆后期良好的根系功能保证了水分和营养的正常供应,降低了冠层温度,而较低的冠层温度对叶绿素和光合起到了良好的保护作用,从而提高千粒重和增加籽粒产量。 相似文献
17.
基因型和环境对小麦产量、品质和氮素效率的影响 总被引：10，自引：0，他引：10
以不同基因型的小麦品种(13个强筋小麦品种和2个中筋小麦品种),不同试验地点(馆陶、宁晋、藁城)和不同施氮水平(0、180、240和300 kg hm–2)的田间试验,综合分析基因型、环境对小麦产量、品质、氮肥利用率的影响,以期为优质强筋小麦品种选育、栽培调控及高产提质增效的协同目标提供科学依据。研究表明,不同小麦品种产量在9289～10,088 kg hm–2之间,强筋小麦品种平均产量9548 kg hm–2,比中筋小麦品种减产3.1%。藁城、宁晋、馆陶三地的产量分别达9932、9433和9223kghm–2。不同小麦品种籽粒蛋白质均值14.5%,湿面筋28.5%,沉淀指数39.5mL,稳定时间15.4 min,拉伸能量87.5 cm2,最大拉伸阻力428.8 BU。藁优5218、藁优5766、冀麦738、科农2009、师栾02-1、藁优2018、冀麦867综合品质表现较好。馆陶和宁晋的小麦品质性状相对较好,藁城的品质较差。氮肥利用率随施氮量增加呈降低趋势, N180处理的氮肥农学效率、氮肥吸收利用效率、氮肥生理利用率最高,依次为4.3 kg kg–1、26.2%、16.6 kg kg–1。兼顾产量、品质、效率三方面,藁城适宜种植品种有冀麦738、冀麦867、师栾02-1;宁晋有师栾02-1、科农2009、冀麦738;馆陶有藁优5766、藁优2018、师栾02-1。综合考虑小麦产量、籽粒品质和氮素利用率, 180 kg hm–2为本研究条件下的最佳施氮量。 相似文献
18.
小麦高分子量谷蛋白亚基间的互补效应对面包加工品质的影响 总被引：5，自引：0，他引：5
利用偃展1号的10个HMW-GS近等基因系,研究了不同HMW-GS基因对面包烘烤品质的效应。两年的品质测试结果基本一致,说明所用近等基因系是评价亚基组成对加工品质影响的较理想材料。不同HMW-GS组成对面包评分影响较大,变异系数达到21.5%。相关分析表明,面包体积与形成时间(r = 0.90, P < 0.01)、沉淀值(r = 0.89, P < 0.01)、稳定时间(r = 0.67, P < 0.05)和面粉蛋白质含量(r = 0.52, P < 0.05)均达显著正相关;面包评分与面包体积(r = 0.98, P < 0.01)、沉淀值(r = 0.93, P < 0.01)、形成时间(r = 0.89, P < 0.01)也呈显著正相关。Glu-A1位点1Ax1基因的表达可以提高多数品系的面包评分;当Glu-A1位点是Null、Glu-D1位点是5’+12时,Glu-B1位点等位变异的面包加工品质效应为7+8 > 14+15 > 6+8 > 7,而当Glu-A1位点是1号亚基、Glu-D1位点是5’+12时,Glu-B1位点的等位变异的面包品质效应为6+8 > 14+15 > 7;当Glu-A1位点是Null时,14+15与5+10组合优于与5’+12组合,7+8与5’+12组合优于与5+10组合;1Dx5基因的沉默显著降低面包烘烤品质,HMW-GS对面包品质的作用似乎在X-亚基和Y-亚基之间存在一定的配合效应,任何一种基因的缺失或沉默都会造成品质的明显下降。 相似文献
19.
河南省小麦品种的品质性状分析 总被引：30，自引：2，他引：30
利用１９９９年河南省４０个小麦品种的品质测定结果,对河南省小麦品种的品质性状进行了分析。结果表明,①河南省目前推广和新育成的小麦品种品质性状差异较大,其中变异较大的是面团形成时间、稳定时间、弱化度,其次是沉降值、面粉质量评价值、面包体积和面包评分。这些小麦品种中中筋粉品种占７５％以上;强筋粉品种约占２０％;弱筋粉品种不足５％。②强筋小麦品种豫麦３４,４７,１４号,宛７９８,豫麦４９号和弱筋品种豫麦５０,６０号等品种基本解决了高产与优质的矛盾,而且稳产性好、适应性广,适宜黄淮南片麦区广泛种植。③郑州９０２３、小偃５４、漯育麦、陕优２２５、高优５０３等一年初步测定达强筋粉品种标准,洛旱２号达弱筋粉品种标准。④小麦品种的品质性状易受环境条件影响,特别是蛋白质含量、沉降值、面团的物理特性如形成时间、稳定时间、评价值等受 相似文献
20.
冬小麦若干品质性状遗传及相关的研究 总被引：19，自引：1，他引：19
F_1的沉淀值、伯尔辛克值介于双亲之间,前者以正向部分显性为主,后者以负向部分显性为主,与中亲值相关显蔟,遗传力高,表明这两个性状在杂交后代易于获得遗传进展。相反,蛋白含量在 F_1出现了各种类型的表现,很难指出以哪种遗传形式为主,与中亲值无显著相关,遗传力低,表明高蛋白育种较难。但在 F_2、F_3中各组合都出现了蛋白含 相似文献