| 我国冬小麦品种品质现状与问题 |
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| 引用本文： | 王 辉,马志强,曹 莉.我国冬小麦品种品质现状与问题[J].西北农林科技大学学报(社会科学版),2003,31(4):34-40. |
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| 作者姓名： | 王 辉 马志强 曹 莉 |
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| 作者单位： | 1. 西北农林科技大学,农学院,陕西,杨陵,712100
2. 全国农业技术推广服务中心,北京,100026 |
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| 基金项目： | 国家“8 63”计划项目 ( 2 0 0 1AA2 410 3 7)，陕西省小麦育种攻关项目 ( 2 0 0 1K0 1-91-0 1)，杨凌农业生物技术育种中心资助项目( 99-3 ) |
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| 摘 要： | 20 0 0 / 2 0 0 1年度全国冬小麦 7个试区 79个参试品种 (系 )品质性状测试结果表明 :当前我国冬小麦品种各品质性状的平均水平为蛋白质含量 14 1g/ kg,沉淀值 2 7.1m L ,面粉吸水率 6 0 .8% ,面团形成时间 2 .7m in,面团稳定时间 3.1m in,软化度 117BU ,粉质评价值 4 4。各品质性状在地域表现上都有明显的北高 (优 )南低 (差 )趋势。综合品质性状达到强、中、弱筋小麦品质标准的分别有 3,14和 9个品种 ,其中北部旱地组强筋 1个、中筋 3个 ,北部水地组强筋 1个、中筋 3个 ,黄淮旱地组强筋 1个、中筋 2个、弱筋 1个 ,黄淮北片组中筋 1个 ,黄淮南片组中筋5个、弱筋 1个 ,长江中下游组弱筋 2个 ,长江上游组弱筋 5个。面筋蛋白质质量差是我国冬小麦当前品种品质的主要问题。
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| 关 键 词： | 冬小麦 区域试验 品种改良 品质性状 |
| 文章编号： | 1671-9387(2003)04-0034-07 |
| 收稿时间： | 9/6/2002 12:00:00 AM |
| 修稿时间： | 2002年9月6日 |
Status quo and problem of winter wheat quality in China |
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| WANG Hui ,MA Zhi qiang ,CAO Li ,SUN Dao jie ,LI Xue jun ,MIN Dong hong ,FENG Yi.Status quo and problem of winter wheat quality in China[J].Journal of Northwest Sci-Tech Univ of Agr and,2003,31(4):34-40. |
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| Authors: | WANG Hui MA Zhi qiang CAO Li SUN Dao jie LI Xue jun MIN Dong hong FENG Yi |
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| Institution: | WANG Hui 1,MA Zhi qiang 2,CAO Li 1,SUN Dao jie 1,LI Xue jun 1,MIN Dong hong 1,FENG Yi 1 |
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| Abstract: | The quality characteristics of 79 winter wheat varieties(lines),sampled from 7 wheat region experiment areas in China,have been analysised.The results are as followings:protein content 141 g/kg,sedimentation volume 27.1 mL,water absorption 60.8%,development time 2.7 minutes,stability 3.1 minutes,degree of softening 117 BU,valurimeter value 44.The north wheat varieties quality is better than the south's.There are 3,14 and 9 wheat varieties reach the quality standard of high quality,high gluten strength,middle gluten strength and low gluten strength respectively.The north dry areas have 1 high gluten strength and 3 middle gluten strength and high quality varieties.The north irrigated area have 1 high gluten strength and 3 middle gluten strength high and quality varieties.The dry of Huanghuai areas have 1 high gluten strength,2 middle gluten strength and 1 low gluten strength and high quality varieties.The north of Huanghuai areas have 1 middle gluten strength and high quality variety.The south of Huanghuai areas have 5 middle gluten strength and 1 low gluten strength high quality varieties.The middle and lower reaches of Changjiang River areas have 2 low gluten strength and high quality varieties.The upper reaches of Changjiang River areas have 5 low gluten strength and high quality wheat varieties.The main problem on current wheat varieties quality is the poor gluten protein quality. |
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| Keywords: | winter wheat region experiment improvement quality characteristics |
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