冬小麦若干加工品质性状遗传变异及相关性的研究

Studies on Genetic Variations and Correlations of Some Processing Quality Characters in Wheat

用30个小麦品种对沉淀值、出粉率和评价值等11个加工品质性状的遗传变异和相关性进行了研究.结果表明,吸水率、出粉率的遗传变异度较小;评价值、沉淀值、湿面筋含量和降落值的遗传变异度中等;其它性状的遗传变异度较大。沉淀值、评价值、软化度和出粉率的遗传力较高;而吸水率和降落值等性状的遗传力则较低。在稳定性、公差指数、断裂时间等性状上可能获得较高的选择效果;而吸水率和出粉率的选择效率则可能较低;沉淀值和评价值等性状的选择效率中等。遗传相关研究表明,出粉率与吸水率、湿面筋含量呈显著和极显著正相关,沉淀值与软化度和公差指数呈极显著的负相关,与形成时间、稳定性、断裂时间、评价值呈显著的正相关。其它性状间的相关类型较为复杂。

The genetic variations and correlations of eleven processing quality characters were studied with thirty varieties.The results indicated lower variations in water absorption and flour yield,medium variations in valori meter value,sedimentation(Zeleny),wet gluten content and falling number, and higher variations in other characters.The higher heritabilities were found in sedimentati6n value,valorimeter value,degree of softening and flour yield,while lower were the heritabilities in water absorption,falling number and so on.Higher seleclive effects were obtained in dough sta- bility,mixing tolerance index,breakdown time and other characters, while lower selective effects were in water absorption and flour yield,and medium selective effects in sedimentation value,valorimeter value and so on.The studies on genetic correlations suggested that there was a high significant positive correlation between flour yield and water absorption, wet gluten content.Sedimentation value was high significantly negatively correlated with degree of softening,mixing tolerance index,and high significantly positatively correlated with dough development time, stability,breakdown time and valorimeter value.The complicated correlations among the other characters were found.