面包面条兼用型强筋小麦新品种济麦20的选育与应用

Breeding and Application of Strong-gluten Wheat Cultivar Jimai 20 with Good Bread and Noodle Quality

济麦20是山东省农业科学院作物研究所育成的面包面条兼用型强筋小麦新品种,其组合为鲁麦14/884187。它集优质、高产、广适、多抗于一体,不仅蛋白质含量高,面筋强度大,而且淀粉特性优良,多酚氧化酶活性低,并具有抗寒、抗旱、抗倒伏和抗穗发芽等突出特点。该品种在山东省高肥区试和生产试验中平均单产7653 kg/hm2,较对照品种鲁麦14号增产4%,实打验收产量9936 kg/hm2。目前在山东、河北、天津、河南、江苏、安徽、山西和湖北8省市累计推广325×104hm2。

Jimai 20, a new wheat cultivar with good bread and noodle quality, high yield, wide adaptability and good resistance to winter hardness, drought, lodging and sprout, was developed from cross Lumai 14/884187 through pedigree method by Crop Research Institute of Shandong Academy of Agricultural Sciences. It shows good qualitive characters such as high protein content, strong gluten strength, good starch properties, low Polyphenol Oxidase （PPO） activity. Its average yield was 7653 kg/hm^2 and 4% higher than that of check cultivar Lumai14 in Shandong provincial yield trial. The highest yield was 9936 kg/hm^2 in a area of 0.12 hm^2. The total planting area has been 325 × 10^4 hm^2 in Shandong, Hebei, Tianjin, Henan, Jiangsu, Anhui, Shanxi and Hubei since 2003.