不同生态环境对强筋小麦产量和品质的影响

Effect of Different Ecological Environments on Yield and Quality of Strong Gluten Wheat

以强筋小麦品种郑麦366为材料,连续2个年度在河南省淇县、原阳、长葛、郸城、南阳5个试验点,分析不同环境下小麦产量和品质,筛选评价强筋小麦品质的代表性指标,并探究影响强筋小麦品质的生态环境因子,以期为优质强筋小麦的区域发展提供理论支撑。结果表明,2018—2019年度,原阳和南阳试验点的小麦产量显著高于淇县、长葛和郸城试验点;2019—2020年度,淇县、原阳和长葛试验点的小麦产量均显著高于郸城和南阳试验点。不同试验点和年际间小麦品质指标均有不同程度的差异,2018—2019年度,郸城试验点小麦蛋白质含量、湿面筋含量、稳定时间、能量和最大拉伸阻力5个指标均未达标到强筋小麦标准,淇县试验点小麦的湿面筋含量、稳定时间未达到强筋小麦标准,除此之外均达到强筋小麦标准;2019—2020年度,仅淇县试验点小麦的湿面筋含量、长葛试验点小麦的稳定时间未达到强筋小麦标准,除此之外均达到强筋小麦标准。2个年度5个试验点间小麦品质指标的变异系数基本表现为弱化度>稳定时间>最大拉伸阻力>形成时间>恒定变形拉伸阻力>能量>湿面筋含量>蛋白质含量>延伸性>沉淀指数>吸水量、出粉率。小麦蛋白质含量和湿面筋含量与形成时间、稳定时间均呈极显著或显著正相关,与弱化度、出粉率均呈极显著负相关;延伸性与沉淀指数呈极显著正相关,与恒定变形拉伸阻力、最大拉伸阻力分别呈极显著、显著负相关。通过主成分分析,筛选出湿面筋含量、形成时间、稳定时间、弱化度、能量、恒定变形拉伸阻力、最大拉伸阻力、延伸性、出粉率和吸水量共计10个贡献率较大的指标,可作为评价强筋小麦品质的指标。小麦蛋白质含量、湿面筋含量与拔节期—开花期日照时间分别呈显著、极显著负相关;出粉率与拔节期—开花期日照时间呈显著正相关;吸水量与开花期—成熟期日照时间呈极显著负相关,与拔节期—开花期积温呈极显著正相关;湿面筋含量、延伸性与越冬期—拔节期积温均呈显著正相关。

In order to provide theoretical support for the regional development of high-quality strong gluten wheat,the yield and quality of strong gluten wheat variety Zhengmai 366 were analyzed in five experimental sites including Qixian,Yuanyang,Changge,Dancheng and Nanyang in Henan Province for two consecutive years,the representative indexes for evaluating the quality of strong gluten wheat were screened,and the ecological and environmental factors affecting the quality of strong gluten wheat were explored.The results showed that,in 2018—2019,the wheat yields in the Yuanyang and Nanyang experimental sites were significantly higher than those in the Qixian,Changge and Dancheng experimental sites;in 2019—2020,the wheat yields in the Qixian,Yuanyang and Changge experimental sites were all significantly higher than those in the Dancheng and Nanyang experimental sites.There were differences in various degree in wheat quality indexes among different experimental sites and years.In2018—2019,the protein content,wet gluten content,stability time,energy and maximum resistance of wheat in the Dancheng experimental site did not reach the standard of strong gluten wheat,the wet gluten content and stability time of wheat in the Qixian experimental site did not reach the standard of strong gluten wheat,while all the others reached the standard of strong gluten wheat.In 2019—2020,only the wet gluten content of wheat in the Qixian experimental site and the stability time of wheat in the Changge experimental site did not reach the standard of strong gluten wheat,while all the others reached the standard of strong gluten wheat.The variation coefficients of wheat quality indexes in the two experimental years and five experimental sites were basically as follows:softening degree> stability time>maximum resistance>f ormation time> resistance at constant deformation> energy> wet gluten content>protein content> extensibility> sedimentation index> water absorption and flour yield.The wheat protein content and wet gluten content were extremely significantly or significantly positively correlated with formation time and stability time,while extremely significantly negatively correlated with softening degree and flour yield.Extensibility was extremely significantly positively correlated with sedimentation index,while extremely significantly and significantly negatively correlated with resistance at constant deformation and maximum resistance,respectively.According to principal component analysis,a total of ten wheat quality indexes with high contribution rate were screened out,including wet gluten content,formation time,stabilization time,softening degree,energy,resistance at constant deformation,maximum resistance,extensibility,flour yield and water absorption,which could be used as evaluation indexes of the quality of strong gluten wheat.The wheat protein content and wet gluten content were significantly and extremely significantly negatively correlated with the sunshine duration from jointing stage to flowering stage,respectively;the flour yield was significantly positively correlated with the sunshine duration from jointing stage to flowering stage;the water absorption was extremely significantly negatively correlated with the sunshine duration from flowering stage to mature stage,and was extremely significantly positively correlated with the accumulated temperature from jointing stage to flowering stage;the wet gluten content and extensibility were significantly positively correlated with the accumulated temperature from wintering stage to jointing stage.