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水分胁迫对不同筋型小麦籽粒品质性状的影响 总被引：1，自引：0，他引：1
为了了解不同水分胁迫对不同品质类型小麦主要品质性状的影响,试验选用3个有代表性的强、中、弱筋春小麦品种,在防渗池中进行种植。研究结果表明：小麦籽粒主要品质性状在不同筋型间差异达到极显著水平,在不同水分条件下也存在显著差异。在水分胁迫下,湿面筋含量、粗蛋白含量以及沉淀值均呈显著或极显著下降趋势,而膨胀势显著增大。在试验条件下品质性状间的相关分析结果表明,不同品种间粗蛋白含量与湿面筋含量、沉淀值呈极显著正相关。因此在小麦生态育种和调优栽培研究中,需要重视水分因子对小麦籽粒品质性状影响的不同步性。 相似文献
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冀中南强筋小麦品种品质性状稳定性差异及地域和气候因子效应 总被引：1，自引：0，他引：1
通过多年多地试验研究了河北省中南部优质强筋小麦的品质特点、品质性状稳定性及地域和气候因子的影响。结果表明,参试小麦品种蛋白质含量和稳定时间均达到强筋麦标准,吸水率和湿面筋部分达标,而沉降值均偏低。地点间品质性状稳定性顺序是吸水率>蛋白质含量>湿面筋>沉降值>形成时间和稳定时间。不同品种不同品质性状的稳定性有很大差异,以藁9415是品质性状和品质稳定性较好。蛋白质、湿面筋含量和吸水率随纬度降低而降低,沉降值、形成时间和稳定时间则相反。说明河北南部较中部更适宜强筋小麦种植。开花至成熟期间平均最高气温与形成时间和稳定时间正相关,与蛋白质,沉降值、湿面筋负相关;日照时数和蛋白质含量显著正相关,与形成时间和稳定时间显著负相关;降水量与沉降值显著正相关。因此,灌浆期相对较低气温、较短日照时数和较多降水有利于品质性状的综合提高。沉降值和稳定时间是改善强筋小麦品质的主要限制性状,是育种和栽培上应进一步研究的问题。 相似文献
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小麦灌浆期上三叶叶绿素含量与产量和品质的关系 总被引：4，自引：2，他引：2
为了探讨灌浆期小麦上三叶叶绿素含量与产量和品质性状之间的关系,以49个基因型为参试材料,对上三叶叶绿素含量、穗粒数、千粒重、穗粒重、蛋白质含量和湿面筋含量进行测定。结果表明：基因型间、上三叶间、不同灌浆期间叶绿素含量均存在较大差异,基因型间穗粒数、千粒重、穗粒重、蛋白质含量和湿面筋含量也存在较大差异;上三叶叶绿素含量与穗粒数、千粒重、穗粒重、蛋白质含量和湿面筋含量均呈正相关关系,其中5月10日倒三叶、5月15日倒二叶和倒三叶、5月19日倒二叶和倒三叶与穗粒数达到显著或极显著相关,5月19日旗叶和倒二叶和5月24日上三叶（旗叶、倒二叶和倒三叶）与千粒重均达显著或极显著相关,5月10日倒三叶、5月15日倒二叶和倒三叶、5月19日上三叶（旗叶、倒二叶和倒三叶）和5月24日旗叶和倒二叶与穗粒重相关性均达显著或极显著水平,除5月10日旗叶外其他叶绿素含量与蛋白质含量和湿面筋含量均达显著或极显著水平。灌浆期上三叶叶绿素含量对产量和品质性状有重要影响。 相似文献
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小麦主要品质性状相关性及主成分分析 总被引：5，自引：3，他引：2
为了评价小麦主要品质性状对小麦品质贡献关系，对219份小麦品系品质性状进行相关性和主成分分析。本研究主要通过多种粉质仪和近红外谷物分析仪依并依据国家粮食检验标准对小麦多个品质性状进行检验。结果表明：变幅较大的是容重和最大拉伸阻力，变幅较小的是湿面筋含量和吸水率；稳定时间变异系数最大，为41.85%。容重与硬度，蛋白质含量和湿面筋含量呈极显著负相关；硬度与吸水率和延展性相关性最高；除了容重，沉降值与其它品质呈极显著正相关；蛋白质含量和湿面筋含量与容重呈极显著负相关；吸水率与延展性和最大拉伸阻力呈现极显著正相关，与稳定时间呈极显著负相关；稳定时间与拉伸面积、延展性和最大拉伸阻力呈极显著正相关；拉伸面积与延展性和最大拉伸阻力皆呈极显著正相关。主成分分析可将小麦主要品质性状综合为沉降因子、面团因子和容重因子，累积贡献率达到93.54%，基本反映小麦品质性状的全面信息。研究结果将为小麦品质性状的有效改良及优良品质小麦品种选育提供理论基础和参考依据。研究结果将为小麦加工品质的预测及小麦优质品种选育提供理论基础和参考依据。 相似文献
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Karolina Tremmel-Bede László Láng Kitti Török Sándor Tömösközi Gyula Vida Peter R. Shewry Zoltán Bedő Marianna Rakszegi 《Euphytica》2017,213(12):291
Improving the nutritional quality and health benefits of food has been of increasing interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOT-AX) in flour. Crosses were therefore made between this variety and three Central European varieties (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain were compared for thirty-one breeding lines (F7–F9) and the four parents in a 3-year field experiment (2013–2015). Increases of 0.5% in the WE-AX content and 1% in the content of total AX content of the flour were achieved, with an improvement in dough properties. The thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water absorption of the flour also increased in many lines, while three of the lines had yields that were competitive with the official control varieties, making them suitable for registration. 相似文献
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小麦主要品质性状的遗传模型研究 总被引：10，自引：1，他引：10
以６个小麦品种及其双列杂交组合为材料，研究了小麦子粒蛋白质含量和主要品质性状的遗传模型，估算了各性状的遗传参数。结果表明：（１）子粒蛋白质含量、容重、干面筋含量、湿面筋含量、降落值及沉淀值等性状符合加性－显性模型。（２）降落值的高值与隐性基因有关，低值与显性基因有关；子粒蛋白质含量、容重、湿面筋含量、干面筋含量及沉淀值等性状的高值与显性基因有关，低值与隐性基因有关。（３）除沉淀值的遗传表现为超显性外，其余各性状的遗传均以基因的加性效应为主，且平均显性度（Ｈ１／Ｄ）均小于１，表现为部分显性。（４）除沉淀值外，各性状的狭义遗传力表现较高，说明可在早代进行选择 相似文献
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不同试点氮肥水平对强筋小麦加工品质性状及其稳定性的影响 总被引：8，自引：0，他引：8
用7个强筋小麦品种,分别在6个省试验,研究氮肥及生态环境对其加工品质及其稳定性的影响。结果表明,在施氮0~300 kg/hm2范围内,湿面筋、沉降值、吸水率、形成时间、稳定时间、延伸性、面包体积均随施氮量增加逐渐提高,其中形成时间、稳定时间、湿面筋、沉降值的变异系数较大,表明这些性状对氮肥反应敏感,吸水率对氮肥反应迟钝,稳定性较好。稳定时间在不同试验点的变异系数最大,吸水率的变异系数最小。稳定时间、形成时间、拉伸面积在不同品种间变异系数差别较大,而其他品质指标的变异系数差别较小。把施氮处理和试验点统一作为环境因素,把不同品种作为基因型因素,利用AMMI模型对主要加工品质指标进行分析,其中湿面筋、形成时间、延伸性、面包体积和面包评分的环境效应大于基因型效应;而沉降值、吸水率、稳定时间、拉伸面积的基因型效应大于环境效应;基因型与环境（G´E）的交互作用对各项品质性状均有极显著影响。 相似文献
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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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为探明小麦不同穗位籽粒品质和形态性状的变化规律，以济麦22、中麦175和周麦18为材料，分别在开花后10、15、20、25、30、35和45d对其籽粒的蛋白质含量、湿面筋含量、沉降值、长度、宽度和千粒重进行测定。结果表明，在开花后15~35d，其蛋白质含量、湿面筋含量、沉降值、长度、宽度和千粒重总体呈升高的趋势，在开花后35~45d，其蛋白质含量、湿面筋含量、沉降值、长度、宽度和千粒重总体呈下降的趋势，但下降不明显。小麦籽粒蛋白质含量和湿面筋含量总体上表现为下部穗位最高，中部穗位其次，上部穗位最低，中部穗位和下部穗位差别不大，但均高于上部穗位。小麦籽粒长度、宽度和千粒重总体表现为中部穗位最高，下部穗位其次，上部穗位最低，中部穗位和下部穗位差别不明显，但均明显高于上部穗位。本结论可为今后提高小麦产量和改良品质提供参考。 相似文献
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野生二粒小麦在农艺性状和品质性状上具有丰富的遗传变异,这些优异基因的导入对促进优质小麦生产具有重要的意义。以普通小麦品种Bethlehem（BLH）为遗传背景的野生二粒小麦染色体臂置换系（chromosome arm substitution lines,CASLs）为材料,进行2年一点田间试验,考察籽粒（粒长、粒宽和千粒重）与品质相关性状（蛋白质含量、湿面筋含量、沉降值、淀粉含量和灰分含量）。结果表明：CASLs群体中3AL 2年的粒长均显著长于亲本BLH,推测3AL染色体上至少有1个正效QTL控制野生二粒小麦的粒长,至少3个控制粒长的负效QTLs分别位于4BS、6BL和7BL,至少11个控制千粒重的负效QTLs分别位于2AS、5AS、6AL、7AS、1BS、1BL、4BS、4BL、5BL、6BL和7BL,至少6个与蛋白质含量正相关的QTLs分别位于6AL、1BS、2BS、3BL、7BS和7BL,至少3个控制湿面筋形成的正效QTLs分别位于2BL、7BS和7BL,至少3个控制沉降值的主效QTLs分别位于4AL、7AL和7BL,至少1个控制淀粉形成的负效QTL位点位于7BL;至少1个促进小麦籽粒灰分含量增加的QTL位于7BL上。相关性分析表明,千粒重与蛋白质含量、湿面筋含量、沉降值和灰分含量呈显著或极显著的负相关,蛋白质含量与湿面筋含量、沉降值和灰分含量均呈极显著正相关,而与淀粉含量呈极显著负相关。综上所述,CASLs群体具有丰富的遗传多样性,且每个置换系只含有对应野生二粒小麦的染色体臂,各置换系有着不同的遗传特点,因此,可以综合利用置换系的有利性状对小麦目标性状进行遗传改良,进而为小麦育种提供更加丰富的遗传资源。 相似文献
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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
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冬小麦子粒品质性状多目标间接选择数学模型初探 总被引：1，自引：0，他引：1
利用56个冬小麦品种(系),采用双重逐步回归的方法,建立了冬小麦子粒品质性状多目标间接选择数学模型.结果表明.适当增加株高和单株穗数,可同时提高单株子粒蛋白质产量与含量及干面筋含量;而增加单株子粒产量可以提高单株子粒蛋白质产量,但降低子粒蛋白质含量和干面筋含量;千粒重每增加1.0g,沉淀值减少0.07791ml;湿面筋含量随株高增加而增高,随结实小穗数增加而降低. 相似文献
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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
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The reduced nutrient and water availability of the sorption‐weak silty sand soil in Thyrow when compared with the loamy sand soil in Berge enhanced the negative effects of unfavourable weather conditions. Winter wheat reacted to weather conditions and soil quality substantially more sensitively than winter triticale, so that the cultivation of wheat on very light sandy soil is combined with a higher risk. Reduced yields resulting from site differences are, for both cereals, mainly a result of reduced ear densities. Low grain yields as in the dry year 2003 led to high crude protein contents, this being more pronounced for winter wheat than for triticale and on the poor silty sand soil in Thyrow to a greater degree than on the loamy sand soil in Berge. For the starch content the contrary holds true. Grain yields were, to a greater extent, decisive for the protein and starch yields than the content values. For both cereals, the sedimentation value, the wet gluten value, the gluten index and the falling number resulted in principally higher values in the dry year 2003 and on the loamy sand soil when compared with the wet year 2004 and the silty sand soil. Only the wet gluten content was not clearly influenced by soil quality. All parameters describing bread‐making quality are clearly lower for winter triticale than for winter wheat. Especially, the falling number was not satisfactory, so that the tested triticale varieties seem only to be suitable for bread‐making by mixing with wheat flour. The internal grain quality of winter wheat varieties is extensively genetically determined. Weather and soil‐induced variations in the quality parameters were, with only few exceptions, greater for winter wheat than for triticale. 相似文献
18.
在大田条件下,以强筋小麦品种济麦20为试验材料,研究了灌浆中期短暂高温胁迫(35~39℃)条件下,减库(开花期去除一半小穗)对强筋小麦籽粒千粒重和品质的影响。试验结果表明,高温胁迫下减库处理导致籽粒千粒重、蛋白质含量、单粒蛋白质积累量、湿面筋含量、面团形成时间和吸水率较正常温度和单纯高温胁迫处理显著提高,公差指数和断裂时间下降。同时减库显著降低了淀粉的总含量和支链淀粉含量,使直链淀粉的含量增加,直/支比值显著变大,面粉的稀懈值和峰值黏度降低。这说明提高源/库比使剩余籽粒的氮素供应状况改善,在面团流变学特性方面表现出对灌浆中期短暂高温较强的适应能力,但使籽粒淀粉质量进一步变差。 相似文献
19.