赤霉病对小麦品质影响的研究

STUDY OF EFFECT OF FUSARIUM ON THE QUALITY OF WHEAT

本文就湖北省公安县17个地方20个红小麦样品,对赤霉病麦含量对小麦品质的影响作了初步试验。由试验得知,容重为712g/1的小麦,由于赤霉病的影响,容重下降11g/1,千粒重减少1.56克,下降4.4%。实验室出粉率增加0.9%,面筋质(湿基)下降3.5%。经数理统计,病麦含量与小麦容重、千粒重、面筋质呈负相关性。同一容重的小麦,赤霉病麦每增加10%,容重减少8g/1,千粒重减少1.86克,面筋质减少1.6%.

The effect of Fusarium content in wheat on wheat quality were testedpreliminarily.The test result indicated the unit weight of wheat reducedfrom 712g/l to 11g/l becuase of infection of Fusarium,the weight ofthousand grains reduced 1.56g,lowered by4.4%,the flour yield increasedby 0.9%,in laboratory,the gluten (wet base) reduced by 3.5%.Thecontent of wheat infected Fusarium was negative relativity with theunit weight,weight of thousand grains and gluten value by mathmaticalstatistic.When Fusarium wheat increased 10%,the unit weight reduced8g/l,the weight of thousand grains reduced 1.86g,gluten value reduced1.6% for the wheat of the same unit weight.