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作物学报

作物学报 ›› 1994, Vol. 20 ›› Issue (06): 641-652.

• 研究论文 •    下一篇

37个小麦品种面包烘烤品质的评价和聚类分析

曾浙荣;李英婵;孙芳华;王光瑞;周桂英;宠家智;林晓曼;黎建华;石秀玉;鲍思敬;武芝霞   

  1. 中国农业科学院作物育种栽培研究所，北京，100081
  • 收稿日期:1993-04-11 修回日期:1993-09-22 出版日期:1994-11-12 网络出版日期:1994-11-12
  • 通讯作者: 曾浙荣

Evaluation of Bread Baking Quality and Cluster Analysis for 37 Wheat Varieties

Zeng Zhe-rong; Li Ying-chan; Sun Fang-hua; Wang Guang-rui; Zhou Gui-ying; Pang Jia-zhi; Lin Xiao-man;Li Jian-hun; Shi Xiu-yu; Bao Si-jing; Wu Zhi-xia   

  1. Institute of Crop Breeding and Cultivation,CAAS, Beijing 100081
  • Received:1993-04-11 Revised:1993-09-22 Published:1994-11-12 Published online:1994-11-12
  • Contact: Zeng Zhe-rong

PDF

927

被引次数

81

摘要： 1990和1991年，15个国内和22个国外品种，同时在北京、石家庄（河北）、安阳（河南）南北相距500余公里的3个地点种植，对其粒重、硬度和面包烘烤品质进行了评价，并研究了性状间和品种间的关系。结果表明：国内品种的千粒重比国外品种高，硬度则不相上下，但面包烘烤品质除了8131外，国内品种比美国中西部品种显著地差；蛋白

关键词: 小麦，面包烘烤品质，基因型，环境，互作，聚类分析

Abstract: In 1990 and 1991, fifteen domestic and 22 exotic wheat varieties were grown at Beijing Shijiazhuang (Hebei Province), and Anyany (Henan Province), respectively; and grain weight, hardness, and bread baking quality were evaluated; relationships among quality traits and genotypes were studied as well.

Key words: Wheat, Bread baking quality, Genotype, Environment, Interaction, Cluster analysis

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