冬小麦烘烤品质与其它一些品质性状及产量性状间的相互关系

Interrelationships among Baking Quality and Other Quality Characteristics and Yield Traits in Winter Wheat

1984-1985和1985-1986年度在郑州分别以34个和15个冬小麦品种进行试验。结果表明,蛋白质含量与产量呈极显著负相关,容重、面包体积和面包评分与产量相关均不显著,沉淀值与产量只有一年呈显著负相关。蛋白质含量与湿面筋含量和沉淀值呈显著正相关,与面包体积和面包评分只有一年相关达显著水平,与面团流变学特性的相关多不显著。湿面筋含量与烘烤品质性状相关多不显著。因而当前品质育种应在一定蛋白质含量基础上着重改良蛋白质和面筋的质量。沉淀值较之蛋白质含量与面包评价的关系更为密切,且遗传力较高,故可用于早代大量品系的筛选。

Thirty four and fifteen cultivars or lines of winter wheat were tested in1984—1985 and 1985—1986 respectively to study the relationships between yield andgrain quality characteristics at Zheng zhou.The results indicated that there was a nega-tive significant correlation between protein content and grain yield in both years,whereas a negative significant correlation between sedimentation value and grain yieldwas observed only in one year.None of the test weight,loaf volume and scoresshowed significant correlation with grain yield.Protein content showed positive signifi-cant correlations with wet gluten content and sedimentation value,but non with mostof the rheological characteristics of dough.Wet gluten content showed nonsignificantcorrelations with other quality characteristics except protein content,sedimentation value,and the rate of water absorption.The correlations of sedimentation value,loaf vol-ume and scores with most of the rheological characteristics of dough were significant.It was suggested that wheat breeding for quality should be concentrated on improvingthe quality of protein and gluten in the near future.As sedimentation value showedcloser relationship with loaf scores than protein content and had higher heritability,itcould be used for selection of lines in early generations.