冬小麦主要品质性状在F_1及F_2代杂种优势和配合力的研究

Study on Heterosis and Combining Ability of Main Quality Traits of Winter Wheat in F_1 and F_2 Hybrid

以11个面团流变学特性差异较大的冬小麦品种按NCⅡ配置30个(6×5)杂交组合,对其品质性状(面粉蛋白质含量、湿面筋含量、Zeleny沉淀值、降落数值和面团流变学特性)进行杂种优势和配合力分析。结果表明:(1)F1代面粉蛋白质含量、湿面筋含量、沉淀值、吸水率等性状在大多数组合中具有明显杂种优势。(2)F2代品质性状的杂种优势多数有不同程度的增强。面粉蛋白质含量、湿面筋含量、降落数值、稳定时间和评价值的杂种优势明显高于F1代,正向优势组合也明显多于F1代。(3)F2代不同组合类型中,高×高、高×中、中×中这三种组合类型在面团流变学特性上均具有较高的杂种优势和超亲优势,且不同组合类型间特殊配合力值差异较大。在强筋小麦品种的选育中选用高×高和高×中组合类型较好,弱筋品种小麦选育中选用低×低和高×低组合类型较好。

11 winter wheat varieties with different dough rheological properties were crossed and got 30 hybrids （6 × 5）based on NCⅡ. Heterosis and combining ability on main quality traits were analyzed. The results showed ： （1） The heterosis of flour protein content, wet gluten content, sedimentation value, and water absorption are significant in F1 . （2） The heterosis of most quality traits in 172 were strengthen , and the heterosis of flour protein content, wet gluten content, falling number, stable time and valorimeter value were higher than F1, and the amount of positive heterosis combinations in 172 were more than F1＇s. （3） The combination of high x high, high x medium, medium x medium presented high positive heterosis and super heterosis in the dough rheological properties in different combination type of 172 based on dough rheological properties , and their SCA value were very different. For strong gluten or weak gluten wheat breeding program , high ×high or high ×medium combination, and high × low or low × low type would be available.