近十年基于重要小麦亲本周麦22的遗传改良

为掌握近十年来黄淮麦区小麦遗传改良的进展和性状间的遗传差异,选用黄淮麦区骨干亲本周麦22及其衍生的22个小麦新品种为材料,研究其产量性状和品质指标,并对其衍生方式、遗传进展进行分析。结果表明,周麦22衍生系的平均产量和穗数分别较周麦22提高598.7kg·hm~(-2)和12.6个·m~(-1),遗传增益分别为10.1%和17.6%,差异均达显著水平;而周麦22衍生系的千粒重、穗粒数和株高与周麦22均无显著差异。通过周麦22培育出4个优质强筋小麦品种,占衍生品种总数的18.2%。周麦22衍生系的籽粒蛋白质含量、湿面筋含量、SDS沉淀值和吸水率较周麦22均显著降低,遗传增益分别为-4.6%、-11.1%、-5.2%和-1.7%;面筋指数和面团稳定时间较周麦22均显著提高,遗传增益分别为148.2%和41.2%;籽粒硬度和面团形成时间较周麦22略有降低,但差异均未达显著水平。周麦22衍生品种产量的提高主要来源于穗数和千粒重的提高,蛋白质质量性状在遗传改良中有所提高,但蛋白质数量性状呈下降趋势。加强蛋白质质量与数量性状的协调改良已成为当前小麦品质改良的重点和难点。

Genetic Improvement Based on the Important Wheat Parent Zhoumai 22 in Recent Ten Years

In order to understand the progress of wheat genetic improvement and the trait variations in Huang-huai winter wheat region in recent ten years,the yield traits and quality characteristics of 22 derivative lines derived from an important wheat parent Zhoumai 22 were analyzed.The results showed that the average yield and spike number of Zhoumai 22 derivatives increased by 598.7 kg·hm^-2 and 12.6 per meter,respectively,and the genetic gains were 10.1% and 17.6%,respectively,with significant differences comparing with Zhoumai 22.However,there was no significant difference in 1 000-grain weight,grain number per spike and plant height between Zhoumai 22 and its derivatives.4 high quality and strong-gluten varieties were derived from Zhoumai 22,accounting for 18.2% of the total derived varieties.Compared with Zhoumai 22,the grain protein content,wet gluten content,SDS sedimentation value and water absorption of Zhoumai 22 derivatives were significantly decreased,and the genetic gains were -4.6%,-11.1%,-5.2% and -1.7%,respectively; but the gluten index and dough stability time were significantly increased,with genetic gains of 148.2% and 41.2%,respectively; the grain hardness and dough development time were slightly lower than those of Zhoumai 22,without significant difference.The increase of yield of Zhoumai 22 derivatives was mainly due to the increase of spike number and 1 000-grain weight.The protein quality traits were improved through genetic improvement,but the protein quantitative traits showed a downward trend.The coordination of protein quality and quantity traits has become the focus and difficulty in wheat quality breeding.