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区试品种品质的特征分布能够反映未来几年推广品种的走向,了解近年小麦区试品种品质变化对我国小麦品质育种方向具有指导意义。本研究以2000—2015年北部、黄淮冬麦区1001个区试品种的1589份样品为材料,按强筋、中强筋和中筋品种分类,分析了我国近十几年育成和审定品种的品质变化趋势。结果表明,参试品种数量逐年递增,综合品质有待提升;审定品种比例总体呈下降趋势,尤其是中筋品种,但中强筋品种的比例有所上升。8个品质指标分析结果显示,中筋品种的蛋白质含量和湿面筋含量平均值较高,而沉淀指数、稳定时间、拉伸面积和最大拉伸阻力平均值一般;沉淀指数、稳定时间、拉伸面积和最大拉伸阻力平均值以强筋品种高于中强筋品种,又高于中筋品种,类型间有显著差异(P<0.05)。各品质指标在年度间的变异,以强筋品种最大,其次是中强筋品种,中筋品种最小。与对照品种相比,强筋品种蛋白质质量性状显著偏低。未来5~10年生产中,小麦中强筋品种会有所增多。
The characteristic distribution of the quality of the regional test varieties can reflect the trend of popularized varieties in the next few years. It is instructive to understand the quality changes of the regional trial varieties in wheat in recent years. In this study, 1589 samples from 1001 regional trial varieties in the northern part of Huanghuai and Dongmai Mountains from 2000 to 2015 were used as materials to classify the varieties with strong gluten, medium gluten and medium gluten, and the quality changes of the cultivated and validated cultivars in the past ten years in our country trend. The results showed that the number of tested varieties increased year by year, the comprehensive quality needs to be improved; the proportion of examined and approved varieties generally showed a downward trend, especially in medium rib varieties, but the proportion of medium strong gluten varieties increased. The analysis of 8 quality indexes showed that the average content of protein content and wet gluten content of medium gluten varieties were higher, but the average value of sedimentation index, stability time, tensile area and maximum tensile resistance were generally; the precipitation index, stability time and tensile area And the maximum tensile resistance average strong gluten varieties than medium gluten varieties, but also higher than the medium varieties, there was a significant difference between the types (P <0.05). Variation of the quality indicators in the year to strong gluten varieties the largest, followed by medium strong gluten varieties, the smallest varieties of medium. Compared with the control varieties, gluten quality protein quality traits significantly lower. In the next 5 to 10 years of production, wheat gluten varieties will increase.