2008—2018年长江中下游小麦区试品系品质分析

为了解长江中下游小麦品质育种进展,对2008—2018年本区域参试的130个品系（182份样品）的品质测试数据进行分析,并根据不同品质分类标准评价了该区域小麦品质改良现状。结果表明,2008—2018年130个小麦区试品系的容重为786±16.07 g/L,粗蛋白含量12.79%±0.93%,湿面筋含量26.14%±2.77%,沉降值为34.65±10.43 mL,吸水率为56.62%±3.83%,稳定时间为4.03±2.82 min,最大抗延阻力为289.55±123.01 E.U,延伸性为154.55±19.11 mm,此外,变异系数最高的为稳定时间69.98%、最低的为容重2.04%。年度间比较发现,容重、粗蛋白含量和吸水率起伏较大,湿面筋含量保持平稳,沉降值、稳定时间、最大抗延阻力和延伸性呈现先增加后降低趋势。根据国家品质评价体系,2008—2018年长江中下游小麦区试品系中,存在较多同一品系各项指标间强、中、弱筋相互交错的现象,达标品系中,强筋、中强筋较少,中筋、弱筋较多。总体而言,长江中下游小麦品质育种趋向中弱筋。

Wheat Varieties in Regional Test in the Middle and Lower Reaches of the Yangtze River: Quality Analysis from 2008 to 2018

To study the current status of wheat quality breeding in the middle and lower reaches of the Yangtze River, the quality data of 130 varieties (182 samples) in the regional test from 2008 to 2018 were collected and analyzed, and the present situation of wheat quality improvement in the region was evaluated according to different quality classification standards. It turns out that the bulk density is 786±16.07 g/L, the crude protein content is 12.79%±0.93%, the wet gluten content is 26.14%±2.77%, the sedimentation value is 34.65±10.43 mL, the water absorption rate is 56.62%±3.83%, the stability time is 4.03±2.82 min, the Max. resistance is 289.55±123.01 E.U, the extensibility is 154.55±19.11 mm, moreover, the variation coefficient of stabilization time is the highest, it reaches 69.98%; the natural weight is the lowest, it is 2.04%. Through inter-annual comparison, it is found that the bulk density, crude protein and water absorption rate are volatile; the wet gluten content remains stable; sedimentation value, stabilization time, Max. resistance and extensibility first increase and then decrease. According to the national quality evaluation system, there are a large proportion of varieties which show uncoordinated gluten levels among different indices, unable to fit any standard indicators. Strong gluten and medium strong gluten varieties are less; medium gluten and weak gluten varieties are more in standard wheat varieties. In short, the quality breeding of wheat varieties tends to breed medium gluten and weak gluten in the middle and lower reaches of the Yangtze River.