新疆北部冬小麦主要品质性状的遗传改良潜力

目的]对新疆北部不同时期的冬小麦区试品种(系)的品质性状进行分析,探讨品质性状的改良效果及遗传改良潜力,旨在为新疆小麦品质育种目标及改良策略提供理论参考.方法]试验以20世纪80年代以来,新疆北部不同时期冬小麦的区试品种(系)为试材,对蛋白质含量、湿面筋含量、沉淀值、面团形成时间、面团稳定时间等主要品质性状的改良效果及遗传改良潜力进行了分析研究.结果]新疆冬小麦品质经过近20年的改良,已经有了很大提高,新育品种(系)的加工品质有了很明显的提高.结论]从研究的9个主要品质性状的变异系数可以看出,稳定时间、形成时间、沉淀值等具有较大的遗传改良潜力,蛋白质含量、湿面筋含量虽然有一定的遗传改良潜力,但提升空间不大.

Genetic Improving Potentiality of Main Quality Characters of Winter Wheat in Northern Xinjiang

【Objective】 To the study on the qualities of wheat in northern part of Xinjiang form different ages,the quality improvement effectiveness and genetic potentiality were discussed,and the theoretical reference was supplied to improvement goal and tactics of Xinjiang wheat breeding.【Method】 In this paper,the main quality characters of winter wheat varieties from regional test in northern Xinjiang were analyzed,base on this analysis,the reformation effect and genetic improving potentiality were researched.【Result】 The results indicated that compared with 20'80,this main quality character of varieties breeding and processing qualities of new varieties in recent years have been obviously improved.【Conclusion】 The variation coefficient of 9 main quality characters showed that stable time,development time and sedimentation value could be improved in a great extent,protein content and wet gluten content were stable in this area.