冬小麦面团流变学特性的杂种优势和配合力分析

Analysis of Heterosis and Combining Ability for Dough Rheological Properties in Winter Wheat

对冬小麦杂种F_120个组合及其9个亲本的面团流变学特性(吸水率,面团形成时间,稳定时间,软化度和评价值)进行了杂种优势和配合力分析。结果表明:(1)吸水率表现为正向优势,面团形成时间、稳定时间、软化度和评价值均表现为负向优势。一般地说,利用杂种优势提高面筋质量比较困难,但通过亲本的适当选配仍可能获得强优势组合。(2)5个性状的一般配合力和特殊配合力方差均极显著,说明基因加性效应和非加性效应均起重要作用,但GCA/SCA值较大,说明以加性效应为主。亲本选配时一般配合力的重要性大于特殊配合力。(3)PlainsmanV和#409的面团强度大、配合力也高,是两个理想的优质亲本。

A incomplete diallel design of 4×5 was made in order to evaluate the heterosis and combining ability of dough rheological properties, including water absorption, dough development time, stability, degree of softening and valorimeter value. The results indicated: (1) The mean heterosis of water absorption was positive, and the others negative. Generally it was difficulty to improve gluten quality, but the quality hybrid might be obtained because of the difference among crosses. (2) The estimates of both combining ability (GCA and SCA)variances were highly significant for all five characters. However the variance ratios of GCA/SCA were considerably higher, showing the additive effect and GCA are more important for dough rheological properties, (3) Varieties Plainsman Ⅴ and #409, which have strong gluten strength and high combining ability, were good parents for quality breeding.