冬小麦若干加工品质性状遗传变异及相关性的研究

Studies on Genetic Variations and Correlations of Some Processing Quality Characters in Wheat

The genetic variations and correlations of eleven processing quality characters were studied with thirty varieties.The results indicated lower variations in water absorption and flour yield,medium variations in valori meter value,sedimentation(Zeleny),wet gluten content and falling number, and higher variations in other characters.The higher heritabilities were found in sedimentati6n value,valorimeter value,degree of softening and flour yield,while lower were the heritabilities in water absorption,falling number and so on.Higher seleclive effects were obtained in dough sta- bility,mixing tolerance index,breakdown time and other characters, while lower selective effects were in water absorption and flour yield,and medium selective effects in sedimentation value,valorimeter value and so on.The studies on genetic correlations suggested that there was a high significant positive correlation between flour yield and water absorption, wet gluten content.Sedimentation value was high significantly negatively correlated with degree of softening,mixing tolerance index,and high significantly positatively correlated with dough development time, stability,breakdown time and valorimeter value.The complicated correlations among the other characters were found.