黄淮麦区部分推广小麦品种面条加工品质性状的研究

Studies on Noodle-making Quality Traits of Some Wheat Cultivars Popularized in Yellow-huai Wheat Region of China

为了探讨黄淮麦区推广小麦品种面条加工品质性状的表现水平、遗传多样性状况并评选优质面条品种,本研究对黄淮麦区42个小麦主栽品种的26项籽粒或面粉品质指标和面条加工品质性状进行了分析,结果表明,供试品种面条总分平均75.3分,最高分为89分,各个单项指标变异幅度均很大,遗传多样性比较丰富,通过遗传改良我国黄淮麦区小麦面条品质有一定的潜力。适合做优质面条的品种有花培5号、周18、周13和邯郸6172。

Twenty-six quality parameters of seed,flour and noodle in 42 wheat cultivars grown in the southern region of Yellow and Huai Valleys were examined for studying the expression level and the genetic diversity of noodle-making quality parameters so as to determine the superior wheat cultivars for quality noodle.The results showed that,in the 42 cultivars evaluated,the average score of noodle quality was 75.3 and the maximal score was 89.The variation range of single parameter for seed,flour and noodle was very different among the 42 wheat cultivars, with extensive genetic diversity, indicating that there was a certain potentiality to improve the noodle quality of wheat cuhivars in the southern region of Yellow and Huai Valleys in China. Huapei 5, Zhoumai 18, Zhoumai 13 and Handan 6172 were the superior wheat cultivars for quality noodle.