基因型和环境对我国冬播麦区小麦品质性状的影响

Genotype and Environment Effects on Major Quality Characters of Winter-Sown Chinese Wheats

本研究选用全国冬播麦区４８ 个主栽品种和优良品系，在１５ 个代表性地点于１９９５ － １９９６ 年度进行联合多点试验，考察了千粒重、容重、角质率、硬度、出粉率、蛋白质含量、湿面筋含量、沉降值、和面时间、耐揉性和降落值。结果表明：不同地区的品种，其千粒重、容重和蛋白质含量差异较小，但角质率、硬度和出粉率差异较大，即北部冬麦区＞ 黄淮冬麦区＞ 长江中下游冬麦区＞ 西南冬麦区；北部冬麦区品种的湿面筋含量和降落值高于长江中下游冬麦区和西南冬麦区，而沉降值、和面时间和耐揉性则是南方冬麦区优于北方冬麦区品种。面筋强度弱是我国小麦加工品质差的主要原因。对主要品质性状进行了相关分析，小麦品质性状间的相关系数受环境条件的影响，不同地区品质性状间的相关系数不同。根据方差分析结果，基因型对主要品质性状的作用大小依次为：硬度＞ 和面时间＞ 沉降值＞ 角质率＞ 耐揉性＞ 湿面筋含量＞ 降落值＞ 蛋白质含量＞ 干粒重＞

Forty-eight Chinese wheat cultivars and advanced lines from four major winter-sown wheat zones were grown in 15 locations in 1995-96 season.Thousand-kernel weight,test weight,percentage of vitreousness,hardness,flour yield,protein content,wet gluten content,sedimentation value,mixing time,mixing tolerance and falling number were investigated.The results indicated that slight difference in thousand-kernel weight,test weight and protein content,and big difference in percentage of vitreousness,hardness,and flour yield were observed in wheats from various regions, i.e.,Northern China Winter Wheat Zone(Zone I)>Yellow and Huai Rivers Valley's Facultative Wheat Zone(Zone II)>Middle and Lower Yangtze Valleys Winter-sown Spring Zone(Zone III)>Southwestern Winter-sown Spring Wheat Zone(Zone IV).Cultivars from Zone I and II performed high wet gluten content and falling number than wheats from Zone III and IV.However,cultivars from Zone III and IV showed higher sedimentation value,mixing time,and mixing tolerance than wheats from Zone I and II.Weak gluten strength is responsible for the poor baking quality of winter-sown Chinese wheats.Correlation was computed for major quality traits.The significance and magnitude of correlation coefficients among quality characters are strongly influenced by locations.Based on the result of variance analysis,the rank of quality characters influenced by genotype could be listed as follows:hardness,mixing time,sedimentation value,percentage of vitreousness,flour yield,mixing tolerance,wet gluten content,falling number,protein content,thousand-kernel weight,and test weight.