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作物学报 ›› 2010, Vol. 36 ›› Issue (4): 695-700.doi: 10.3724/SP.J.1006.2010.00695

• 研究简报 • 上一篇    下一篇

软红冬小麦品质性状与饼干直径的关系

姚金保1,Edward SOUZA2,马鸿翔1,张平平1,姚国才1,杨学明1,任丽娟1,张鹏1   

  1. 1江苏省农业科学院农业生物技术研究所，江苏南京210014;2USDA/ARS Soft Wheat Quality Laboratory,1680 Madison Avenue,Wooster,Ohio 44691-4096,USA
  • 收稿日期:2009-07-24 修回日期:2010-02-08 出版日期:2010-04-12 网络出版日期:2010-03-03
  • 基金资助:

    本研究由农业部科技跨越计划项目(2007-07),国家科技支撑计划项目(2006BAD01A02-19),引进国际先进农业科学技术计划(948计划)项目(2006-G2),江苏省农业科技自主创新资金(CX07604,CX09635)和江苏省科技支撑计划项目(SBE200830571)资助.

Relationship between Quality Traits of Soft Red Winter Wheat and Cookie Diameter

YAO Jin-Bao1,Edward SOUZA2,MA Hong-Xiang1,ZHANG Ping-Ping1,YAO Guo-Cai1,YANG Xue-Ming1,REN Li-Juan1,ZHANG Peng1   

  1. 1 Institute of AgriculturalBiotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2 USDA/ARS Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, Ohio 44691-4096, USA
  • Received:2009-07-24 Revised:2010-02-08 Published:2010-04-12 Published online:2010-03-03

PDF

1219

被引次数

16

摘要：

以57份软红冬小麦品种(系)为材料，通过测定出粉率、面粉颗粒度、蛋白质含量、溶剂保持力和RVA参数等指标，研究了小麦品质性状与饼干直径的关系。结果表明，品种(系)间的品质性状和饼干直径变异较大。在16个品质性状中，有11个与饼干直径呈显著或极显著相关，其中碳酸钠SRC、水SRC、蔗糖SRC与饼干直径的相关最密切，相关系数分别为-0.8643 (P<0.01)、-0.8579 (P<0.01)和-0.7566 (P<0.01)，可作为饼干品质的筛选指标。采用最短距离法对57份小麦品种(系)的饼干直径进行聚类分析，结果聚为3大类及若干亚类，3大类饼干平均直径分别为16.75、15.14和18.45 cm。筛选出9个饼干直径超过宁麦9号的种质资源，可作为优质饼干小麦品种选育的中间材料加以利用。

关键词: 软红冬小麦, 溶剂保持力, RVA参数, 饼干直径

Abstract:

Fifty-seven soft red winter wheat (Triticum aestivum L.) genotypes including two cultivars released in Jiangsu Province and 55 advanced lines were subjected to quality tests of sixteen parameters, such as solvent retention capacity (SRC) and RVA viscosity parameters. The results showed that there were great variations among wheat genotypes for quality traits and cookie diameter. Significant correlations were observed between cookie diameter and 1000-kernel weight (r = -0.3910, P < 0.01), flour yield (r = 0.5548, P < 0.01), flour protein (r = -0.3032, P < 0.05), flour particle size (r = -0.5667, P < 0.01), water SRC (r = -0.8579, P < 0.01), carbonate SRC (r = -0.8643, P < 0.01), lactic acid SRC (r = -0.6120, P < 0.01), sucrose SRC (r = -0.7566, P < 0.01), breakdown (r = 0.4337, P < 0.01), peak time (r = -0.2702, P < 0.05), and pasting temperature (r = -0.6158, P < 0.01). According to the cluster analysis, the 57 genotypes were classified into three groups and several subgroups. The cookie diameter of the three groups was 16.75, 15.14, and 18.45 cm. A total of nine lines were screened out with higher cookie diameter than Ningmai 9. These lines are recommended in soft wheat breeding program.

Key words: Soft red winter wheat, Solvent retention capacity, RVA viscosity, Cookie diameter

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