2002—2020年山西省审定小麦品种品质分析

Quality Analysis of Approved Wheat Varieties in Shanxi Province in 2002-2020

为全面了解山西省审定小麦品种类型与品质状况,为优质小麦品种的选育和品质改进提供参考,对2002—2020年山西省审定的176个品种的籽粒粗蛋白质含量、湿面筋含量、面团稳定时间进行分析,并对品种进行聚类分析。品质分析表明,蛋白质含量和湿面筋含量的平均值较高且较为稳定,分别为14.86%和32.05%;面团稳定时间较低且以0.207 min/a的速度呈下降趋势,平均为4 min;3项指标均达强筋麦、中强筋麦、中筋麦和弱筋麦标准的比例为5.7%、4.5%、25.0%、0.6%。聚类分析结果表明,优质品种与其他品种差异大,且亲本单一。因此扩大优质亲本选择,增强品质性状间协调性是山西省品质改良的主要方向。

In order to comprehensively understand the type and quality of approved wheat varieties in Shanxi Province,and to provide reference for the breeding and quality improvement of high-quality wheat varieties,we analyzed the crude protein content,wet gluten content and dough stabilization time of 176 varieties from 2002 to 2020.And cluster analysis was carried out.The average protein content and wet gluten content were relatively stable,which were 14.86% and 32.05%,respectively.The dough stabilization time was low and showed a downward trend,with an average of 4 min.The proportions of crude protein content,wet gluten content and dough stabilization time all reached the standards of strong medium,medium and weak wheat,which were 5.7%,4.5%,25.0% and 0.6%,respectively.The results of cluster analysis showed that the high quality varieties differed greatly from other varieties and had single parents.In general,the main direction of quality improvement in Shanxi Province was to expand the selection of high-quality parents and to enhance the coordination between quality traits.