小麦重要品质性状的遗传分析和面条专用型小麦的筛选

Genetic Research on Some Important Wheat Quality Traits and Selection of Varieties for Noodle Purpose

分析了 32个小麦品种 (或稳定品系 )的蛋白质和湿面筋含量、面粉 RVA粘度特性及其相互关系 ,结果表明 :(1)蛋白质和湿面筋含量以及 7个 RVA粘度性状在不同品种 (品系 )间存在着广泛的遗传变异 ,并且都具有较高的广义遗传力 ;(2 )蛋白质和湿面筋含量与到达高峰粘度的时间呈显著正相关 ,与其它 RVA粘度指标相关系数的高低因性状而异 ,未达显著水平 ;(3)依据蛋白质和湿面筋含量聚类的结果与依据 7个 RVA参数聚类的结果有较大差异。依据 RVA粘度性状聚类的结果表明 ,生态类型相似的品种 (品系 )有聚集在一起的趋势 ,而以蛋白质和湿面筋含量聚类时没有类似的现象存在。本研究按照两种聚类结果对蛋白质、湿面筋含量和 RVA粘度参数综合考虑 ,筛选出 10个优质面条加工潜力较大的品种 (品系 ) ,并对优质面条小麦的评价体系做了讨论。

In order to select potential noodle quality wheat, gross protein content (GPC), wet gluten content(WGC)and RVA paste viscosity traits of 32 wheat varieties(lines)were analyzed. The results showed: (1) GPC, WGC and seven RVA traits of different varieties(lines)had a wide range of genetic variations and high broad heriability; (2) GPC and WGC were highly positively correlated with peak time only; (3) Clustering results based on GPC and WGC were different from that based on RVA traits. Based on the latter, those varieties from similar ecological origins gathered together, while on the former, no similar trend happened. According to two different clustering results, ten varieties(lines)possessing potential noodle quality were preliminary selected. Evaluation system of noodle quality was also discussed.