基因型和环境对小麦籽粒戊聚糖含量和黏度的影响

Effects of Genotypes and Environments on Pentosan Content and Viscosity in Wheat Grains

选取6个小麦品种和5种生态环境,测定了小麦籽粒中总戊聚糖含量、水溶性戊聚糖含量和籽粒提取液黏度,探讨了这3个性状的影响因素和相互关系。结果表明,籽粒总戊聚糖含量、水溶性戊聚糖含量和黏度均受到基因型、环境以及二者互作的影响。其中,基因型是戊聚糖含量的重要影响因素,环境与基因型互作是籽粒提取液黏度的重要影响因素。水溶性戊聚糖含量与籽粒提取液黏度呈极显著正相关。

The contents of total pentosan （TP）,water-soluble pentosan （WSP） and the viscosity in the grains of 6 wheat genotypes planted in 5 environments were determined to investigate their correlation and the effects of genotypes and environments. The results showed that these three characters were all impacted obviously by genotypes, environments and their interaction. Genotypes were the key factor on the pentosan content, while the interaction on the viscosity. There was significantly positive correlation between WSP content and viscosity.