| 四川圆锥小麦地方品种(兰麦)品质特性分析 |
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| 引用本文： | 廖晓红,杨武云.四川圆锥小麦地方品种(兰麦)品质特性分析[J].种子,1999(5). |
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| 作者姓名： | 廖晓红 杨武云 |
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| 作者单位： | 云南农业大学农学院!昆明，650201，四川省农科院作物所!成都，610066 |
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| 摘 要： | 分析了16份四川圆锥小麦（T．turgidum）地方品种的品质特性，结果表明：籽粒粗蛋白质含量平均值为10．68％（变幅9．60％～12．98％）．赖氨酸含量平均值为0．35％（变幅0．32％～0．41％），沉淀值的平均值为9.91ml（变幅8.0～17.0ml）．硬度平均值为12．9秒（变幅12．2～13．5秒）。16份圆锥小麦的粗蛋白质含量、赖氨酸含量和沉淀值都很低，是优质糕点、饼干等专用小麦育种的优良亲本材料。
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| 关 键 词： | 圆锥小麦 地方品种 品质特性 |
Determination on the Main Quality Characters in Some Sichuan Landraces of Turgidum Wheat |
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| Liao Xiaohong.Determination on the Main Quality Characters in Some Sichuan Landraces of Turgidum Wheat[J].Seed,1999(5). |
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| Authors: | Liao Xiaohong |
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| Abstract: | Grain protein, grain lysine. flour sedimentation value and grain hardness in 16 accessions of Sichuan landraces of turgidumwheat were determined. The mean value of grain protein, grain lysine flour sedimentation and grain hardness were 10. 68% (range9. 60%~ 12. 98% ).0. 35% (range 0. 32 % ~0. 41 % ). 9. 91 ml (range 8.0~ 17. 0 ml) and 12. 90s (12. 2~ 13. 5s)respectively. The utilization of Sichuan landraces of turgidum wheat in breeding for common wheat preferred to make biscuit and cake wat discussed. |
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| Keywords: | T turgidum landrace quality characters |
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