新引进小麦材料的主要品质性状

Analysis on Main Quality Characters in New Introducing Wheat Varieties

对引进的28份匈牙利小麦材料进行了种植试验,对其主要品质性状进行了考察分析。结果表明:籽粒蛋白质含量和面粉吸水率较高,平均分别为16.6%和59.5%,变异系数小,是较稳定的性状;面团形成时间和稳定时间长,平均达9.37和10.24 min,变异系数大,具有较大的选择范围;沉淀值较高,平均40 mL,大于50 mL的材料占17.9%,变异系数中等;湿面筋含量较低,平均30.6%,变异系数中等。相关分析表明,沉淀值与面粉吸水率、面团形成时间、面团稳定时间、评价值呈极显著的正相关,与公差指数呈极显著的负相关,湿面筋含量与籽粒蛋白质含量、公差指数呈极显著的正相关。聚类分析结果表明:28份小麦材料被聚为4类,其中,第Ⅰ类、第Ⅱ类的综合品质性状较好,第Ⅲ类、第Ⅳ类综合品质性状较差。

To understand the characters of the importing wheat varieties and use them reasonably, 28 Hungary wheat varieties were tested, and their quality characters were studied. The result showed that Hungary wheat varieties have good performance in term of protein content , water absorption , sedimentation value, developing time and stability time. The average separately is 16.6% ,59.5% ,40 mL,9.37 min and 10.24 min,but wet gluten content is low. Order of the variation coefficient in main quality characters is： mixing tolerance index〉 stability time〉 developing time〉 valorimeter value〉 sedimentation value〉 wet gluten content〉 protein content〉 water absorption. The variation coefficient of protein content and water absorption is small, so protein content and water absorption is stable, the variation coefficient of stability time and developing time is big, so chance rang is wide. Correlation analysis indicated that the correlation during sedimentation value with water absorption, stability time, developing time, valorimeter value reached to more positive relation, the correlation during wet gluten content with protein content, mixing tolerance index reached to more positive relation. The result of clustering analysis indicated that 28 Hungary wheat Varieties were clustered into four groups based on main quality characters. The group Ⅰ and the group Ⅱ had better quality characters, the groupⅢand the groupⅣ had bad quality characters.