106份硬粒小麦品质性状分析与评价

为了解硬粒小麦的品质现状，发掘小麦的有益基因，对106份硬粒小麦的7个品质性状进行了变异相关分析及聚类分析。结果表明：各品质变异系数大小顺序：弱化度>沉降值>湿面筋>硬度>蛋白质>淀粉>容重；6个品质性状(蛋白质、湿面筋、容重、弱化度、沉降值和淀粉)基本服从正态分布，硬度性状倾向于服从负偏态分布。硬粒小麦品系遗传多样性丰富，蛋白质、湿面筋、沉降值、硬度含量达到强筋水平占比分别为29%、21%、71%和77%,容重全部达到强筋小麦要求，湿面筋、蛋白质、硬度、沉降值同时达到强筋小麦要求的硬粒小麦占19%。综合来看，硬粒小麦品质改良应以提高材料的蛋白质和湿面筋含量为主要目标。在聚类分析中，当遗传距离为50.11时，可将106份材料分为5大类。不同类中的优良株系YL131、YL133、YL163号作可作为骨干亲本用于小麦品质改良。

Evaluation and Analysis of Quality Characters in 106 Durum Wheat Lines

In order to understand the quality of durum wheat lines and discover excellent genes in wheat, the genetic variation and cluster analysis of 7 quality traits of 106 durum wheat lines were developed. The results showed that the order of variation coefficient of 7 quality traits was weakness>sedimentation value >wet gluten > hardness >protein>starch>test weight. The content of 6 quality traits, including protein, wet gluten, test weight, weakness, sedimentation value and starch, followed normal distribution and hardness presented negative skewness distribution. Durum wheat lines had very abundant genetic diversity. Protein content, wet gluten content, sedimentation value and hardness reached national standard of the strong gluten wheat, accounting for 29%, 21%, 71%, 77%, respectively. Test weight was fully up to standard. The four indexes of get gluten, protein, hardness and sedimentation value of durum wheat simultaneously met national standard of the strong gluten wheat, accounting for 19%. On the whole, increasing protein content and wet gluten content was the major goals for quality breeding in durum wheat. When the genetic distance was 50.11,106, drum wheat lines was divided into five categories. The excellent strains of YL131,YL133,YL163 from different varieties could be used as main parents for improvement of wheat quality.