新疆面包小麦品质性状环境变异及配粉效果的研究

Variance of Quality Traits in Different Environment and Blending Effect of Bread Wheat in Xinjiang

为了进一步了解面包小麦品种在不同生态区的品质变异状况 ,通过实验室方法对新疆引进和选育的优质面包小麦新春 9号和 Y2 0在新疆乌鲁木齐市、石河子市和奇台县三个不同生态环境下的品质性状表现进行了检测分析。结果表明 ,小麦的加工品质易受环境影响 ,同一品种在不同地区种植其加工品质性状存在一定差异 ,但不同品种对环境反应的敏感性不同 ,新春 9号在不同地区的品质性状差异小于 Y2 0。虽然两个品种的综合品质性状都达到了国家一、二级面包小麦标准 ,但两个品种的加工品质性状差异还是较大的 ,其中 ,石河子产 Y2 0的品质性状表现最为理想。因此 ,在进行品质性状环境变异研究的同时 ,对两个品种不同比例的搭配进行了粉质、拉伸、吹泡参数及烘焙品质的测定 ,结果表明将不同点的新春 9号与石河子产 Y2 0搭配 ,随着 Y2 0比例的增加 ,其搭配后的品质在不断优化 ;对奇台产 Y2 0与乌鲁木齐产新春 9号以不同比例配粉 ,其中 4 0 %奇台产 Y2 0与 6 0 %乌鲁木齐产新春 9号配粉的效果最好 ;考虑到生产成本 ,则后者配粉效果更理想。

For the further knowing the variance of quality of bread wheat in different environment, the quality property of Xinchun 9 and Y20 cultivated in three various environment (Urumqi, Shihezi and Qitai) were tested and investigated. Xinchun 9 and Y20 were high quality wheat varieties improved and introduced in Xinjiang . The results showed that index of processing quality was affected easily by environment. There was certain variance in the processing quality of the same variety planted in different locales, but different cultivars had various sensitivity to environment. The difference of quality characters of Xinchun 9 was less than that of Y20. Although the comprehensive quality traits of the two varieties were all up to the standard of first degree or second degree of bread wheat, the variance of processing quality between the two varieties was rather more and the quality of Y20 cultivated in Shihezi was the best. So the farinograph parameters, extensograph parameters and alveograph parameters of mixed flour blended different proportion between two varieties were tested. The results indicated that the quality of Xinchun 9 grown in different locales was improved by increasing proportion of Y20 grown in Shihezi. The best blending proportion between Y20 grown in Qitai and Xinchun 9 grown in Urumqi was 40% ∶ 60%.