| 2011—2015年黄淮麦区小麦品种品质分析 |
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| 引用本文： | 李晓航,盛坤.2011—2015年黄淮麦区小麦品种品质分析[J].中国农学通报,2020,36(18):134-140. |
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| 作者姓名： | 李晓航 盛坤 |
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| 作者单位： | 1.河南省新乡市农业科学院,河南新乡 453000;2.中国农业科学院农田灌溉研究所,河南新乡 453000 |
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| 基金项目： | “国家小麦产业技术体系建设专项新乡综合试验站”(CRAS-3-2-35);2018年河南省重大科技专项“优质专用小麦新品种选育与示范”(18110011020) |
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| 摘 要： | 该试验探讨了黄淮地区不同年份之间冬小麦品质指标的波动趋势,分析结论可为该地区小麦品质提升和品种产业化应用提供理论参考。经过分析2011—2015年中国黄淮地区南、北片国家区试水地组的317个小麦品种的籽粒粗蛋白含量、湿面筋含量、面团稳定时间、沉降值和最大拉伸阻力等一系列相关品质指标。结果得出：2013年黄淮地区南、北片的小麦平均粗蛋白含量、湿面筋含量高于其他年份,但是稳定时间却不是最大。综合比较不同年份小麦品质指标的变异大小,以容重最小,稳定时间最大。变异程度较为接近的是蛋白质和湿面筋含量,但是稳定时间的变异约为前两者的20倍以上。根据品质指标含量进行分类,强筋、弱筋和中筋品种分别占有比例为3.15%、0%和22.7%,其余未归类品种所占比例高达74.14%。
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| 关 键 词： | 黄淮地区 小麦 品质特征 波动趋势 比较 |
| 收稿时间： | 2019-03-06 |
Wheat Quality in Huang-huai Wheat Region from 2011 to 2015 |
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| Li Xiaohang,Sheng Kun.Wheat Quality in Huang-huai Wheat Region from 2011 to 2015[J].Chinese Agricultural Science Bulletin,2020,36(18):134-140. |
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| Authors: | Li Xiaohang Sheng Kun |
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| Institution: | 1.Xinxiang Academy of Agricultural Sciences, Xinxiang Henan 453000;2.Farmland Irrigation Research Institute, CAAS, Xinxiang Henan 453000 |
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| Abstract: | This experiment explored the fluctuation trend of winter wheat quality index among different years in Huang-huai area, aiming to provide certain reference for the improvement of wheat quality and industrial application of varieties in this area. A total of 317 winter wheat cultivars, originated from the nation wheat regional trial in irrigated land from 2011 to 2015, were taken as the materials to analyze the grain quality index such as crude protein content, wet gluten content and stabilizing time, sedimentation value and maximum resistance. The results showed that the crude protein content and wet gluten content of wheat cultivars in the southern and northern parts of Huang-huai area in 2013 were averagely higher than that in other years, but the stabilization time was not the highest. Comparing these wheat quality traits in different years comprehensively, the variation of the testing weight was the least, but that of the stabilization time was the largest. The variation of protein content and wet gluten content was similar to each other, while the dough stabilization time was up to twenty times as much as the former two. According to these quality indicators, the strong, medium and weak gluten-strength wheat cultivars accounted for 3.15%, 0% and 22.7%, respectively, and the proportion of the remaining unclassified cultivars is as high as 74.14%. |
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| Keywords: | Huang-huai wheat region wheat quality property fluctuation trend compare |
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