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2006—2008连续3年,在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性,以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明,3年均值,籽粒容重777gL?1,籽粒蛋白质含量12.3%,湿面筋含量25.1%,Zeleny沉降值32.9mL,降落值326s,面粉吸水率56.5%,面团形成时间3.0min、稳定时间4.5min,面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应,而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用,但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异,川麦39面包评分高而稳定,川麦37面条总评分高而稳定,二者可被用于四川小麦品质改良。
For three consecutive years from 2006 to 2008, the quality status and stability of seven representative wheat cultivars in Sichuan Province under two nitrogen levels were investigated at five ecological sites in order to provide evidence for the quality control, quality improvement and production guidance of Sichuan wheat . The results showed that the grain weight was 777gL? 1, the content of grain protein was 12.3%, the wet gluten content was 25.1%, the sedimentation value of Zeleny was 32.9mL, the falling value was 326s, the water absorption rate of flour was 56.5%, the dough forming time was 3.0min and the settling time was 4.5 min, noodle score 78.5, bread score 62.2. Almost all quality traits have significant genotype, environment and their interaction effects. Grain weight, sedimentation value, drop value, flour water absorption and noodle score had greater annual effects than place effect, while grain protein content, wet gluten content, dough forming time, stabilizing time and bread score were larger than the year effect. N application had significant synergistic effect on grain protein content, wet gluten content, sedimentation value, dough formation time, stability time and bread score, but had no significant effect on the drop value, flour water absorption and noodle score. Variety of quality stability due to different quality traits, Chuanmai39 bread score high and stable, Chuanmai 37 noodles total score high and stable, both can be used for Sichuan wheat quality improvement.