白粒全糯性小麦品种的选育实践与体会

Breeding Practice and Experience of White Waxy Wheat Cultivars

随着饮食多样化需求的增强,糯性食品也越来越受欢迎,因而糯小麦在食品加工中的作用也逐渐受到重视,从而带动了糯小麦新品种的培育及其淀粉特性的研究。自然界中不存在糯小麦突变体,人工杂交遗传重组是最早用于培育糯小麦的育种方法。EMS(Ethylmethane sulfonate)诱变技术、轮回选择育种技术、小麦-玉米杂交诱导单倍体等技术也被采用,但相对比较零散,没有形成完整的育种技术体系。本文以济糯116为例,从亲本选择、不同世代选择技术和手段、后代选育和抉择等方面,总结阐述了白粒全糯性小麦的育种技术体系,并讨论了其应用和产业化前景,可为糯小麦的产业化应用提供技术支撑和理论参考。

The increasing demand for dietary diversity makes waxy food products more popular.So,more attention has been paid to the role of waxy wheat in food processing,which drives studies on breeding of new waxy wheat cultivars and utilizing its starch properties.There are no natural waxy wheat mutants,while genetic recombination from artificial hybridization is the earliest breeding method used to develop waxy wheat cultivars.The ethylmethane sulfonate(EMS)mutagenesis,recurrent selection,and double-haploid induced by wheat×maize technologies had been used,however,no complete breeding system for waxy wheat cultivar development had been established.In this paper,the breeding technologies for white-grained waxy wheat cultivars such as parental selection,techniques of selection for different generations and methods for progeny selection were discussed taking Jinuo 116 as material.The application and industrialization prospects of the waxy wheat cultivars were also discussed to provide a technical supports and theoretical references for its industrial application.