小麦品质生态及品质区划研究 Ⅰ.河南省小麦品质现状及地区差异

Studies on Wheat Quality Ecology and Quality Regionalization I. The Present Situation of wheat Quality andRegional Difference in Henan Province

研究证明,小麦的品质特性是品种基因型和环境条件的综合表现,环境生态因子对小麦籽粒蛋白质和烘烤品质有重要影响。对河南省30个小麦品种的籽粒品质和烘烤品质等多项指标的测定结果,其籽粒品质在全国居中上等水平,与世界一些主要产麦国的小麦品质相比,营养品质属于中等,用作烘烤的面团特性的主要指标较差。用4个小麦品种分别在北京、石家庄、郑州、灵宝、虞城和息县种植,其籽粒的球蛋白、醇溶蛋白、面团形成时间、稳定时间、面筋含量等指标都表现出由南向北的有规律变化。用3个小麦品种在全省不同地区54个点种植,相同品种不同地点的籽粒蛋白质含量可以相差12个百分点左右,其差异远远大于品种间。表明在一个省范围内,小麦籽粒品质的地域差异是明显的,为品质区划提供了理论依据。

Based on the protein content of wheat grain and the data of 8 ecologic factors the whole province was divided into 7 ecologic type regions on wheat quality by using the method of discriminant function. There was a obvious difference in wheat protein, gluten,sedimentation index,dough properties and dough index in every region. It is sug-gested that the plain irrigation region and hilly dryland region in northwest Henan are suitable for planting bread wheat and the humid rice stubble region in south Henan and sand soil region along Huanghe River are suitable for planting biscuit wheat and cake wheat.