基因型和环境对小麦品种淀粉性状及面条品质的影响

Effects of Wheat Genotypes and Environments to Starch Properties and Noodle Quality

研究了 15个冬小麦品种的 11个面粉、淀粉和面条品质性状在 5个生态试验点的表现。结果表明 :1基因型方差在所有性状上达到极显著 ,环境方差在 8个性状上达到显著或极显著 ,基因型×环境互作方差在7个性状上达到显著或极显著。基因型变异在多数品质性状上大于环境变异 ,环境变异对一些重要品质性状的作用较大。基因型变异在所有性状上大于基因型×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。

Experiment was conducted to investigate the performance of eleven traits of flour and starch as well as noodle quality for fifteen commercial wheat varieties ( Tritcum aestivum ) on five ecological sites. The results showed: ①The variance of genotypes (G) were significant ( P <0.01) for all tested traits, while the variance of environments (E) were significant ( P <0.05 or P <0.01) for eight traits, the variances of G×E were significant ( P <0.05 or P <0.01) for only seven traits. The variation of G was bigger than that of E for most traits, however the effects of variation of E was more effective for some major quality traits. In brief, the variation of G was bigger than that of G×E in all traits. ② The stability of most traits varied with the varieties, and there existed better stability for some important quality traits. The result offered the information of relations of genotypes and environments with starch properties and noodle quality, that can be used in wheat quality breeding in China.