CIMMYT小麦种质在山东麦区产量和品质性状评价及利用

本试验对226份CIMMYT小麦种质的产量构成因素、籽粒品质、面筋特性、面团揉混特性和淀粉糊化特性等进行了研究分析。结果表明:226份CIMMYT小麦种质的每穗小穗数平均值为16.4个,与当地主推品种济麦22相当;穗粒数平均为41.9个,比济麦22多2.3个,最高达60.2个;千粒重平均为38.7 g。籽粒硬度较高,90的有22份,最高为97。82.8%的材料其籽粒蛋白含量在12.5%~14.5%之间。大部分材料的沉淀值在37~46 ml之间,最大值为64.5 ml;沉淀值40 ml的材料占66.9%,其中7份材料的沉淀值在60ml以上。湿面筋含量变异幅度较大,在25.7%~57.2%之间;干面筋值的变异幅度较小,大部分材料集中在10~13 g,最大值为18.4 g;面筋指数高,94%的材料占66.2%;筛选出湿面筋含量35%、干面筋值13.0g、面筋指数在94%以上的材料10份。揉混仪参数峰值宽度变异幅度较大,在180~440 B.U.之间,有51份材料的峰值宽度300 B.U.;8 cm峰宽分布集中在70~180 B.U.,最宽达320 B.U.;衰落角分布集中在6°~16°;筛选出峰值宽度300 B.U.以上、8 cm峰宽190 B.U.以上且衰落角10°的材料7份。淀粉RVA糊化特性的峰值粘度分布集中在2 800~3 400 cP之间,最高值达3 887 cP;稀懈值集中在900~1 200 cP;回升值集中在1 200~1 500 cP;筛选出峰值粘度高于3 000 cP、稀懈值高于1 300 cP且回升值1 300 cP的材料42份。筛选出的这些材料可作为山东省小麦育种和品质改良的优异亲本,并且部分材料已被用于小麦育种中。

Evaluation on Yield and Quality Characteristics of CIMMYT Wheat Germplasms in Shandong Region and Its Utilization in Wheat Breeding

Total 226 CIMMYT wheat germplasms were used to analyze the yield components ,grain quali-ty,gluten characteristics , dough traits and starch RVA characteristics .The results showed that their average spikelet number per spike was 16.4 matched that of Jimai 22;the average kernels per spike was 41.9, which was 2.3 more than that of Jimai 22, and the maximum was up to 60.2;the average 1 000-grain weight was 38 .7 g.The grain hardness was higher;22 germplasms showed the grain hardness over 90;the maximum was＆amp;nbsp;97 .The grain protein content of 82 .8%germplasms was among 12 .5%~14 .5%.The sedimentation volume of most germplasms was 37~46 ml,and the maximum was up to 64.5 ml;66.9%germplasms showed higher sedimentation volume more than 40 ml, in which, those of 7 ones were higher than 60 ml.The wet gluten con-tent showed large variation in the range of 25.7%~57.2%;the dry gluten value showed little variation ,and most focused on 10~13 g with the maximum as 18 .4 g.The gluten index was higher , and more than 66 .2%germplasms showed the gluten index above 94%.Ten germplasms were selected with the wet gluten content o-ver 35%,dry gluten value over 13 .0 g and gluten index over ＆gt;94%.For the dough characteristics , the peak width showed large variation ranged from 180 to 440 B.U.;there were 51 germplasms with the peak width o-ver 300 B.U..The width at 8 cm was focused on 70~180 B.U.with the maximum as 320 B.U..The weak-ness degree focused on 6~16 ＆#176;.Seven germplasms were screened out with the peak width over 300 B.U.,the width at 8 cm over 190 B.U.and the weakness degree lower than 10＆#176;.For the starch RVA characteristics, peak viscosity focused on 2 800~3 400 cP with the maximum as 3 887 cP;breakdown and set back focused on 900~1 200 cP and 1 200~1 500 cP, respectively;42 germplasms were selected out with the peak viscosi-ty more than 300 cP, the breakdown more than 1 300 cP and the set back lower than 1 300 cP.All the select-ed germplasms could be used as excellent parents for breed and quality improvement in Shandong wheat re -gion, and some of them have been used in the wheat breeding .