| 基因型和环境对小麦烘烤品质的影响 |
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| 引用本文： | 朱金宝 刘广田. 基因型和环境对小麦烘烤品质的影响[J]. 作物学报, 1995, 21(6): 679-684 |
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| 作者姓名： | 朱金宝 刘广田 |
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| 作者单位： | 北京市植物细胞工程实验室,北京,100081 |
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| 基金项目： | 国家自然科学基金的资助 |
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| 摘 要： | 利用１２个小麦品种在５个地点的试验结果，分析了品种、环境以及品种与环境的互作对小麦烘烤品质的影响，结果表明：品种、环境以及品种与环境的互作对小麦烘烤品质都有显著影响，品种和地点的互作效应在同一品种不同地点间是不同的，在较差的环境下，也有表现好的品种。不同环境下，烘烤品质指标的变化大于籽粒蛋白质含量的变化，小麦品种品质的评价，不仅应考虑其蛋白质含量在不同地点之间的变化，更重要的是研究最终加工品质的变
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| 关 键 词： | 小麦 烘烤品质 基因型 环境互作 |
| 收稿时间： | 1994-05-10 |
Genotype and Environment Effects on Baking Quau''ty of Wheat |
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| Zhu Jinbao Liu Guangtian Zhang Shuzhen Liu Guangtian Zhang Shuzhen. Genotype and Environment Effects on Baking Quau''ty of Wheat[J]. Acta Agronomica Sinica, 1995, 21(6): 679-684 |
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| Authors: | Zhu Jinbao Liu Guangtian Zhang Shuzhen Liu Guangtian Zhang Shuzhen |
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| Affiliation: | Beijing Plant Cell Bioengineering Laboratory,Beijing 100081 |
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| Abstract: | The effects of wheat cultivars, environments and their interactions on baking quality were studied with the experiment of 12 varieties in 3 replications and 5 locations. The rusults indicated that cultivars, environments and their interactions all had significant influence on wheat baking quality, of which the effect of varieties was the largest. Some cultivars performed better even in the "worse" locations, owing to the interactions of environment by cultivar. The change of baking quality was greater than that of grain protein content in different locations. In order to evaluate the quality of a cultivar, it is rational not only to consider the change of protein content among different locations, but also to investigate the change of end-use quality. |
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