新疆农业科学 ›› 2021, Vol. 58 ›› Issue (12): 2157-2168.DOI: 10.6048/j.issn.1001-4330.2021.12.001

• 作物遗传育种·分子遗传学·耕作栽培·贮藏保鲜加工 • 上一篇    下一篇

不同生态区新疆主栽春小麦品种品质相关性状表现及稳定性

李剑峰(), 樊哲儒(), 张跃强, 王重, 高新, 时佳, 张宏芝, 王立红, 赵奇   

  1. 新疆农业科学院核技术生物技术研究所,乌鲁木齐 830091
  • 收稿日期:2021-01-05 出版日期:2021-12-20 发布日期:2021-12-31
  • 通讯作者: 樊哲儒
  • 作者简介:李剑峰(1979-),男,陕西人,副研究员,研究方向为小麦诱变育种,(E-mail) Ljfm1979@163.com
  • 基金资助:
    新疆维吾尔自治区自然科学基金“新疆春小麦籽粒灌浆特性及品质性状表现研究”(2017D01A44)

Study on the Performance of Quality-related Characters of Main Spring Wheat Planted in Xinjiang

LI Jianfeng(), FAN Zheru(), ZHANG Yueqiang, WANG Zhong, GAO Xin, SHI Jia, ZHANG Hongzhi, WANG Lihong, ZHAO Qi   

  1. Institute of Nuclear and Biological Technologies, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
  • Received:2021-01-05 Online:2021-12-20 Published:2021-12-31
  • Contact: FAN Zheru
  • Supported by:
    Natural Science Foundation of Xinjiang “Study on Grain Grouting Characteristics and Quality Characteristics of Spring Wheat in Xinjiang”(2017D01A44)

摘要: 目的 研究新疆春小麦主栽品种在不同生态区品质相关性状表现及稳定性。方法 在4个不同生态区,以新疆8个不同筋力春小麦主栽品种为研究对象,基于小麦品质相关10个性状,利用PertenDA7200型近红外分析仪按AACC39-10方法,测定籽粒蛋白质含量等10个品质指标,分析新疆8个主栽春小麦品种不同生态条件下品质性状表现。结果 8个参试品种籽粒蛋白质含量:14.28%、面筋度:31.21g/100 g、面团稳定时间:8.41 min、吸水率:58.53%、沉降值:31.27 mL、面粉出粉率:74.40%、最大拉伸阻力Rm:716.25EU、延伸度E:165.70mm、拉伸面积:119.33cm 2、容重:793.97g/L。参试强筋组4个品种10个品质性状中面粉出粉率、吸水率和容重3个性状平均表现低于中筋组,其余包括籽粒蛋白质含量、面筋度、面团稳定时间、沉降值、最大拉伸阻力、延伸度、拉伸面积7个品质性状的平均表现都高于中筋组。强筋组参试品种新春26号、新春44号在4个不同生态区品质性状与稳定性表现较好,中筋组参试品种新春6号、新春40号在4个不同生态区品质性状与稳定性表现较好。籽粒蛋白质含量、面筋度、和吸水率3个品质性状强筋组基因型效应最大,中筋组环境效应最大;其余7个品质性状强筋、中筋组均表现环境效应最大。 结论 8个参试品种品质整体表现属中强筋水平。10个品质性状均受基因型、环境以及互作共同影响;不同筋力类型参试品种不同品质性状基因型、环境以及两者互作效应不同。不同参试品种同一品质性状稳定性存在差异,同一参试品种的不同品质性状稳定性也存在差异。中筋组新春6号、新春40号品质性状表现好且稳定性高,属春小麦育种核心亲本材料;强筋组新春26号、新春44号品质性状表现好且稳定性高,可用于新疆春小麦品质改良。

关键词: 春小麦, 不同生态区, 品质性状

Abstract:

【Objective】 To study the performance and stability of quality-related characters of the major varieties of Xinjiang spring wheat in four different ecological regions. 【Methods】 In the four different ecological regions, eight major cultivars of Xinjiang spring wheat with different gluten strengths were taken as research object and based on the quality-related characters of the wheat, ten quality indexes, including grain protein content, were determined with the aid of PertenDA7200 near-infrared analyzer and with the method of AACC39-10 under different ecological conditions. 【Results】 Content of the grain protein14.28%, degree of gluten strength31.21g/100 g, dough stabilization time: 8.41min, water absorption58.53%, sedimentation value 31.27 mL, flour yield 74.40%, maximum tensile resistance Rm 716.25EU, extension E 165.70 mm, stretching area 119.33 cm 2, volume weight793.97 g/L. Among the ten quality characters, flour yield (%), water absorption (%) and volume weight (g/L) of the four varieties in strong gluten strength group were lower than those in middle gluten strength group. The average performance of the other seven quality characters, including content of the grain protein, degree of gluten strength, dough stabilization time, sedimentation value, maximum tensile resistance, extension and stretching area of the four varieties in strong gluten strength group were higher than those in middle gluten strength group. The character and stability of Xinchun No. 26 and Xinchun No. 44 in strong gluten strength group tested and that of Xinchun No. 6 and Xinchun No. 40 in middle gluten strength group tested all had good performance in four different ecological regions. According to the quality-related characters F test, three characters of content of the grain protein, degree of gluten strength and water absorption had the largest genotype effect in strong gluten strength group and the largest environmental effect in middle gluten strength group, and the other seven characters had the largest environmental effect both in strong gluten strength group and middle gluten strengthgroup. 【Conclusion】 Referring to the review and approval standards for national-level wheat variety, overall quality of the eight varieties tested is evaluated as moderately strong gluten strength level. Ten quality characters are all affected by genotype, environment and interaction; Genotype, environment, and interaction effects of different quality characters of different varieties tested with different gluten strength are different. Stability of the same quality character of different varieties tested is different, and that of different quality characters of the same variety tested is also different. Xinchun No. 6 and Xinchun No. 40 in middle gluten strength group have good performance in character and high stability, and they are the core parent material of spring wheat breeding; Xinchun No. 26 and Xinchun No. 44 in strong gluten strength group have good performance in character and high stability, which can be used for quality improvement in Xinjiang spring wheat.

Key words: spring wheat, different ecological regions, quality character

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