小麦品种间籽粒品质性状表现及其相关性分析

以125个普通小麦品种(系)为试材,分析了它们的籽粒硬度、蛋白质含量、湿面筋含量和Zeleny沉降值表现及4项品质指标的相关性。结果表明:硬度与蛋白质含量、湿面筋含量、沉降值均呈极显著正相关,蛋白质和湿面筋含量也分别与沉降值呈极显著正相关,而蛋白质含量与湿面筋含量间相关不显著。将被测品种按面筋强度分为强、中、中下和弱4个等级,不同的等级中,各性状的相关性又产生了很大的差异。此外,各品种小麦硬度的变幅是7 5%～81 4%,变异系数为33 71%;蛋白质含量的变幅是9 9%～16 9%,变异系数为9 39%;湿面筋含量的变幅是3 6%～93 2%,变异系数为62 28%;沉降值的变幅是16 5～51 7ml,变异系数为27 93%。这些品种中多数为硬质麦,蛋白质含量中等,湿面筋含量较高,但也有部分材料湿面筋含量非常低,沉降值中等偏低。

Characteristic and correlation analysis of grain quality among wheat varieties

The difference among 125 varieties and correlation among hardness,protein contein,wet gluten content and Zeleny sedimentation of wheat grain was analyzed.The result showed hardness was significant positive correlation to protein content,wet gluten content and sedimentation.It was known that protein content and wet gluten content were also significant positive to sedimentation.But there is no correlation between protein and wet gluten content.The varieties were classified in 4 grades according to gluten indense and in each sort existed vast difference.In addition,the hardness of wheat grain was distributed from 7.5% to 81.4% and is coefficient of variation was 33.71%. The protein content was distributed from 9.9% to 16.9% and its coefficient of variation was 9.39%.Wet gluten content was distributed from 3.6% to 93.2% and its coefficient of variation was 62.28%.The sedimentation was distribu-ted from 16.5 to 51.7ml and its coefficient of variation was 27.93%. In all the varieties, hardness and gluten content were relaticely high.Protein content was medium and sedimentation is low.