【作者】 荆奇；

【导师】 曹卫星；

【作者基本信息】 南京农业大学 ， 作物栽培学与耕作学， 2001， 硕士

【摘要】 通过两年三点试验，研究了长江中下游及黄淮麦区40个主栽小麦品种/品系的籽粒物理和化学性状及面粉烘烤品质在不同小麦生态区的表现，明确了小麦籽粒品质性状的基因型差异、环境及环境与基因型互作及品质评价指标，解析了小麦籽粒干物质与氮素的累积转运过程，以及基因型和环境的效应。主要结果表明： 1 基因型方差在所有品质性状上达到显著或极显著水平，同一环境条件下，不同的小麦基因型所表现的品质性状具有极显著差异。淀粉含量、直链淀粉含量及面筋指数对环境反应不敏感，蛋白质含量、面筋含量、沉降值和容重等品质性状在不同环境条件下表现出极显著的差异。在基因型与环境的双重作用下，小麦籽粒品质均表现出较大的差异。不同的小麦基因型，其品质与产量性状对环境的反应不同。 2 小麦籽粒各品质性状之间具有极强的相关性。蛋白质含量、面筋含量、沉降值之间呈极显著正相关，三者与淀粉含量呈负相关；淀粉含量与灰分含量、出粉率、降落值呈极显著负相关；容重与千粒重呈极显著负相关，与沉降值呈极显著正相关，与谷蛋白含量、醇溶蛋白含量及谷+醇溶蛋白相关性达到显著或极显著水平。产量与品质并非绝对的负相关，在适宜的条件下，可以实现产量与品质的统一。 3 相关分析和主成分分析表明蛋白质含量、面筋含量、出粉率、淀粉含量、容重等是评价小麦籽粒品质性状的重要指标。蛋白质含量、干面筋含量、湿面筋含量与面包评分和比容呈直线多元回归关系，在很大程度上决定了面包的体积和评分，其中面筋含量的作用远大于蛋白质含量的作用。蛋白质含量、沉降值、降落值、千粒重和灰分决定饼干评分的58.2％，其中，沉降值对饼干的评分具有负作用。 4 基因型与环境对籽粒蛋白质组分含量有显著的影响，而环境与基因型互作对球蛋白含量影响不大。在徐州试验点的谷蛋白/醇溶蛋白比值大于在南京试验点的比值。高蛋白小麦粉面包烘烤品质与谷蛋白/醇溶蛋白比值呈二次曲线关系，两者比值在1.3左右时，面包比容最大。 5 小麦籽粒积累氮素的70％以上来源于花前植株累积氮素的再动员，籽粒中80％以上的干物质来源于花后植株的同化物。籽粒中氮素与干物质的来源及分配随基因型和环境的不同而改变。更多还原

【Abstract】 The experiments studied grain physics-chemical characters and flour baking quality at three sites in iiangsu province in 1998?000. Forty wheat varieties grown in East-china were used to investigate the effects of genotype, environment and their interaction ,access evaluation indicators of grain quality , analyzed the dynamic of dry matter and nitrogen in grain related to genotype and environments. The results showed: High significant differences were detected among genotype MS for all the quality characters. Starch content, linear starch content and gluten index were insensitive to environment. Significant variance in protein content, gluten content, sedimentation value and test weight et al were found under different environments. The effect of GXE was significant on all quality parameters. The responses of quality and yield among varieties to environment were different. Significant correlation between most grain quality traits were found, specially between protein content, gluten content and sedimentation value which were positively correlated with starch content. Starch content was significant positively correlated with ash content, flour yield and falling number. Test weight was significant negatively correlated with 1000-kernal weight while positively correlated with sedimentation value, gluten content, gliadin content and the total of them. Least negative correlation between yield and quality suggested that simultaneous improvement for them may be easy. Correlation and principle analysis showed that protein content, gluten content, flour yield, starch content and test weight were important factors determining grain quality. Linear regressionship between bread volume and score, protein content, dry gluten content and wet gluten content was found. Gluten content is more important than protein content to bread volume and score. Protein content, sedimentation value, falling number 1000-kernal weight and ash content determined biscuit score for 58.2% while protein content and sedimentation value were negative to biscuit score. 63 The effects of genotype and environment on grain protein components were significant while little effect ofGXE on globulin content. The ratio of gluten/glidin in Xuzhou was bigger than that in Nanjing. In high protein grains, Quadratic relationship between bread specific volume and the ratio of gluten/gliadin was found and 1.3 as the ideal ratio of gluten/gliadin. Seventy percent of nitrogen in wheat grain come from the re-allocation of accumulated nitrogen in wheat plant before anthesis while eighty percent of dry matter from photo-assimilation after anthesis. The source and re- allocation of nitrogen and dry matter in grains varied with the change of Igenotypes and environments.更多还原