摘要
为了澄清环境、基因型及其互作对面条品质的影响,进行了2组不同试验:试验1选用强筋、中筋和弱筋不同类型的6个小麦品种,采取统一方案分别种植于河南省不同纬度的5个地点;试验2选用9个中筋小麦品种,分别种植于环境差异相对较大的河北、湖北、陕西、四川、山东5个地点。两组试验均表明,基因型、环境及其互作对TOM值、吸水率和煮制损失率的影响达到了显著水平,但在试验2中基因型对面条评分的影响未达显著水平。P值大小比较表明,面条品质性状多表现为环境效应≥基因型效应≥环境×基因型互作效应。试验1中以汤阴、武陟点面条品质较好,信阳点最差;试验2以山东、河北、陕西生态点的面条品质相对较好。相关分析表明,面条评分与面粉膨胀势及糊化参数呈极显著正相关,与淀粉含量及弱化度呈显著或极显著的负相关;与形成时间、稳定时间呈不显著的正相关,与籽粒蛋白质含量则无明显的相关性。面粉膨胀势和淀粉糊化参数等可以较好地预测面条品质性状。
The objective of this study was to evaluate the relative effects of genotype,environment and their interactions on wheat noodle quality.Two experiments were carried out in 2001-2002.In the first experiment,six wheat cultivars,representing strong-,medium-and weak-gluten wheat,were planted at five sites in different latitudes（Tangyin,Wuzhi,Xuchang,Zhumadian,Xinyang） in Henan province.In the second experiment,nine wheat cultivars,released from nine different provinces,were planted in Hubei,Hebei,Shaanxi,Sichuan,and Shandong provinces.The effects of genotype（G）,environment（E） and G×E interactions on noodle quality were assessed.Significant environmental,genotypic and genotype-by-environment variations were observed in TOM value,water absorption and cooking loss of noodle in both experiments,while genotypic effect was not significant in noodle score in the second experiment.Comparison of the magnitudes of effects showed that environmental variations in noodle quality were greater than genotypic variations in both experiments,indicating that environment was the main factor affecting noodle quality traits.In Tangyin and Wuzhi in the first experiment,and in Shandong,Hebei and Shaanxi in the second experiment,good noodle quality traits were obtained.Correlation analysis indicated that protein concentration had no significant effects on noodle score.Noodle score was positively correlated with forming time,stable period and paste properties of flour,but negatively correlated with starch content and softness.Both swelling power and pasting properties（peak viscosity,hold through,breakdown,final viscosity,and pasting time） were significantly positively correlated with noodle score.Thus,flour pasting properties and swelling power can be used as good predictors for noodle quality.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2008年第5期786-791,共6页
Journal of Triticeae Crops
基金
河南省重大科技攻关项目(0522010100、0522010300)
“十一五”国家粮食丰产科技工程项目(2006BAD02A07)
关键词
小麦
环境
基因型
面条品质性状
Wheat
Environmental effect
Genotypic effect
Noodle quality traits
