基因型和环境对小麦品种淀粉性状和面粉粘度参数的影响

Effects of Genotypes and Environments on Starch Properties and Flour Viscosity Parameters of Common Wheat

研究了适于我国华北和黄淮麦区种植的１５个冬小麦品种的９个淀粉性状和面粉粘度参数在５个生态试验点的表现。结果表明：（１）基因型方差和环境方差在所有性状上达到显著或极显著（Ｐ＜００１），基因型×环境互作方差在８个性状上达到显著（Ｐ＜００５或Ｐ＜００１）。环境变异在多数性状上大于基因型变异，基因型变异在所有性状上均大于基因型×环境互作变异；（２）多数性状的稳定性因品种而异，一些重要品质性状具有较好的稳定性。研究为小麦品质育种提供了有关基因型和环境对若干淀粉性状和粘度参数作用的信息。

The properties of nine starch trials and flour viscosity parameters in fifteen commercial wheat varieties suitable planting in five ecological sites in north China and the regions of Yellow River and Huaihe River were studied. The results showed: The variances of genotypes(G) and environments(E) were very significant (P<0.01) in all trials,and the interaction variances between the genotypes and environments were significant (P<0.05 or P<0.01) in eight trails. So that the variation of E was larger than that of G in the most trials,and the variation of G was larger than that of GE in all trails. The stabilities of most properties would be varied with the varieties of wheat. However some important quality properties have better stabilities. The information of the effects of genotypes and environments on several starch properties and viscosity parameters for breeding wheat variety in China was offered.