弱筋小麦新品种‘宁麦36’的产量及品质性状分析

Analysis of Yield and Quality Traits of New Weak-Gluten Wheat Cultivar‘Ningmai 36’

为进一步了解‘宁麦36’的生产特性和应用价值,采用2019—2022年江苏省农科院科企淮南小麦联合体中间试验和2021-2022年在江苏省农业科学院育种基地进行的品质试验资料为依据,以‘扬麦20’作为对照,对‘宁麦36’的丰产性、稳产性、适应性以及与弱筋小麦密切相关的品质性状进行分析。结果表明,在3个年度产量试验中,‘宁麦36’的平均产量较对照‘扬麦20’分别增产4.02%、5.60%和5.99%,均达极显著水平。‘宁麦36’的高稳系数(HSC)和适应度均明显高于对照‘扬麦20’。2020年区试混样‘宁麦36’的各项品质指标均符合GB/T17893-1999和GB/T17320-1998弱筋小麦标准。‘宁麦36’的4种溶剂保持力(SRC)均低于弱筋对照品种‘扬麦20’,饼干直径较‘扬麦20’大0.91 cm.‘宁麦36’丰产性突出、稳产性好、适应性广,弱筋品质优,在江苏淮南地区具有广阔的应用前景。

To further understand the production characteristics and applicable value of the new wheat variety‘Ningmai 36’,its yield potential,yield stability and adaptability as well as quality traits closely related to the weak-gluten wheat were analyzed.The trial data were obtained from the regional tests and production tests of wheat varieties in Huainan wheat consortium of Jiangsu Academy of Agricultural Sciences consisted of institutions and enterprises during 2019-2022,and the quality tests conducted in the breeding base of Jiangsu Academy of Agricultural Sciences in 2021-2022,with‘Yangmai20’as a check variety.The results showed that the average yield of‘Ningmai 36’increased by 4.02%,5.60%and 5.99%respectively compared with the check variety‘Yangmai 20’during 2019-2022 yield tests,and the yield increase reached a very significant level.The high stability coefficient(HSC)and fitness of‘Ningmai 36’were significantly higher than that of check variety‘Yangmai 20’.The quality indexes of‘Ningmai 36’tested in the 2020 regional trial were all up to(GB/T17893-1999)and(GB/T17320-1998)standard for weak-gluten wheat.The four solvent retention capacities(SRC)of‘Ningmai 36’were lower than that of the check variety‘Yangmai 20’,and the cookie diameter of‘Ningmai 36’was 0.91 cm larger than that of‘Yangmai 20’.‘Ningmai 36’with high yieldingpotential,good stability,broad adaptability and better weak-gluten quality has a wide application prospect in the Huainan area of Jiangsu Province.