【作者】 乔玉强；

【导师】 马传喜；

【作者基本信息】 安徽农业大学 ， 作物遗传育种， 2008， 博士

【摘要】 品质改良是小麦育种的重要目标之一。小麦品质包括形态品质、营养品质和加工品质等,它们彼此间相互联系,密切相关。由于小麦品质性状大多属数量性状,所以其是由品种的遗传特性(G)与环境(E)及其互作(G×E)相互作用的结果。本文以生产应用为目标,对2003-2004、2004-2005两年度参加国家黄淮南片水地组区域试验宿县、阜阳及涡阳3地的部分品种及2005-2006、2006-2007两年度4个地点种植的黄淮麦区具有代表性的19个小麦品种(系)进行品质指标的分析。得出以下结论:1.以两年国家黄淮海小麦区试3个试点共55个小麦品种(系)为材料,检测了其全麦粉多酚氧化酶(PPO)活性和其它相关品质性状。结果表明,全麦粉PPO活性在不同品种、年份和地点间差异显著。全麦粉PPO活性与膨胀势、峰值黏度、稀懈值呈极显著负相关,相关系数分别为-0.32、-0.18和0.28;与SDS沉降值、蛋白质含量、湿面筋含量、zeleny沉降值、糊化温度、峰值时间呈极显著正相关,相关系数分别为0.20、0.28、0.28、0.24、0.27和0.21,与黄色素含量、碱性水保持力(AWRC)、硬度、保持黏度、最终黏度和回升值相关不显著。2.通过测定黄淮麦区2年度3试点13个小麦区试品种糊化特性(RVA)参数及其它主要品质性状,研究了小麦RVA参数稳定性及其与其它主要品质性状间的关系。结果表明:基因型对峰值粘度、保持粘度、稀懈值、最终粘度、回升值起主导作用,环境对糊化温度和峰值时间影响较大。峰值粘度、保持粘度、最终粘度在品种间变幅较大,分别为2055.50～3935.50cp、1046.42～2589.00cp和2412.00～4341.50cp,峰值粘度、保持粘度、稀懈值的变异系数较高,分别为10.74%、12.17%、21.25%。除峰值时间外,其它RVA参数品种间差异极显著。峰值粘度与保持粘度、稀懈值、最终粘度及回升值间极显著正相关。峰值粘度、保持粘度、最终粘度、回升值与蛋白质含量、湿面筋含量和Zeleny沉降值间极显著负相关。同时依据RVA参数对参试品种进行了聚类分析。峰值粘度可作为衡量小麦淀粉特性的最重要指标,由于品种间淀粉品质差异大,因此品种选育过程中应同时注重蛋白质和淀粉品质。3.通过对两年度3个试点13个小麦品种的16个主要品质性状的基因型和环境及其互作效应的分析。结果表明,品质性状在不同小麦品种及不同试点间皆存在显著差异,其中硬度、PPO活性、AWRC、稀懈值的变异系数较大;膨胀势、最终粘度、峰值粘度的变异系数较小;糊化温度、碱性水保持力、峰值时间、蛋白质含量、湿面筋含量、PPO活性、黄色素含量、膨胀势、峰值粘度、稀懈值、回升值、Zeleny沉降值、硬度的环境效应大于基因型效应;SDS沉降值和最终粘度的基因型效应大于环境效应,保持粘度受环境效应影响较小。4.利用非平衡数据分析方法对区试试验2年多点多性状有缺失数据的分析结果表明,参试品种(系)除糊化温度、AWRC、峰值时间和蛋白质含量的品种间差异较小外,其它品质指标品种间存在极显著差异。综合各参试品种(系)品质性状稳定性可以看出,春水A组的V1、V2、V13,春水B组的V2、V14,冬水A组的V2、V3以及冬水B组的V2的品质稳定性较好。本研究的方差分析结果表明,参试品种(系)的PPO、AWRC、糊化温度、峰值时间、蛋白质含量、面筋含量及硬度的年份效应方差估计值最大,表明这些性状的年份间差异较大,大多数性状的年份×地点互作效应的方差分量值都比较大,说明3个试点的性状表现在2004年和2005年很不一致。有些性状的基因型×地点互作效应的方差分量值也较大,表明各参试组合的性状在3个试点的表现也不一致。因此,对小麦品质指标进行单一年份或地点的分析时,其结果会有偏差,需要强调对多年和多点的资料进行联合分析。5.利用2年4点19个品种(系)随机区组设计的数据分析结果表明,蛋白质含量主要受环境因素的影响,试点间的变异平方和占总变异平方和的58.53%,基因型的变异平方和仅占总平方和的19.88%:SDS沉降值主要受基因型的影响。本研究同时表明,不同品质性状在试点间的变化规律不同,SDS沉降值、干湿面筋含量、蛋白质含量和面筋含量表现出随纬度的升高而升高的趋势,面筋指数和峰值黏度表现出随纬度的升高而降低的趋势。所有品质性状均受基因型、环境及基因型环境互作效应的影响,不同性状受不同因素影响的程度不同。SDS沉降值、AWRC、PPO活性、黄色素含量、峰值黏度、保持黏度、稀懈值、峰值时间、糊化温度和硬度的基因型间变异较大,说明这些性状稳定性较好;黄色素含量、面筋指数、最终黏度和回升值的年份间变异较大,湿面筋含量、干面筋含量、蛋白质含量、面筋含量和Zeleny沉降值的地点间变异较大,说明这些性状的稳定性差,受环境因素的影响较大。更多还原

【Abstract】 The quality improvement is one of importance object for wheat breeding,its main contents include:shape character,nutritional quality and milling quality,they are closely interrelated each other.Improvement of end-use quality in wheat depends on a thorough understanding of current wheat quality and the influences of genotype(G),environment(E),and genotype by environment interaction(G×E)on quality traits.Same traits of common wheat cultivars and advanced lines regional trails in Huang-Huai area in three locations in 2003～2004 and 2004-2005 and nineteen common wheat cultivars and advanced lines were grown in four locations during 2005-2006 and 2006-2007cropping seasons were analysed statistically.The result showed as follows:1.Polyphenol oxidase(PPO) is often regarded as a major factor resulting in time-dependent darkening and discoloration of Asian noodles and other wheat end products.The purpose of this study was to investigate the effect of genotype and environment on polyphenol oxidase(PPO) activity of wheat.The variability in whole-meal PPO activities was influenced by genotype,growing location.In total fifty-five wheat varieties sowed at three locations with three replications in two years were used to investigate the effects of genotype,environment and other quality characteristics on whole-meal PPO activity.The analysis of variance showed that whole-meal PPO activities were related to swelling power,peak viscosity,breakdown, with correlation coefficient -0.32,-0.18,-0.28.SDS sedimentation value,protein content,wet gluten,zeleny sedimentation value,pastingtemp,peaktime were correlated with whole-meal PPO activity,with r=0.20、0.28、0.28、0.24、0.27 and 0.21,respectively.Significant negative correlations were found between PPO activities and yellow pigment content,alkaline water retention capacity,hardness,though viscosity,final viscosity and setback.2.Thirteen wheat cultivars and advanced lines were sown in three locations for two years were used.The results showed that effects of environment on peak time and pasting temperature were greater than genotype,but effects of genotype were greater on peak viscosity,trough viscosity,breakdown,final viscosity and setback.The variation range of peak viscosity,trough viscosity and final viscosity was 2055.50～3935.50cp,1046.42～2589.00cp and 2412.00～341.50cp,respectively.The coefficient of variation of peak viscosity,trough viscosity and breakdown was 10.74%, 12.17%and21.25%,respectively.There exists significant difference among varieties except Peak time in RVA parameters and the relationship among Peak viscosity, Trough viscosity,Setback,Final viscosity,Breakdown,protein,wet gluten and Zeleny sedimentation are significantly negative.There is great difference between varieties in starch quality.Peak viscosity is an important index to evaluate wheat starch traits. Protein and starch qualities should be all paid great attention in the process of breeding varieties.3.Thirteen wheat cultivars and advanced lines were sown in three locations for two years to determine the genetics and environmental effects on 16 quality traits.The results showed that there were signficant differences of wheat quality parameters among wheat cultivars and planting sites.The variances of hardness,PPO activity, AWRC,yellow pigment content,breakdown were larger in differences environment; the variances of swelling power,final viscosity and peak viscosity were litter in differences environment.Effects of environment on pasting temperature,AWRC,peak time,protein content,wet gluten,PPO activity,yellow pigment content,swelling power,peak viscosity,breakdown,setback,Zeleny sedimentation value and hardness were greater than genotype,but effects of genotype were greater on SDS sedimentation value and final viscosity.Though viscosity is the most stability indices in the 16 quality traits.4.There were highly significant variances among these traits with little variances among starch pasting temperature,AWRC,pasting time and protein content,by unbalance analysis across multiple locations for two years.V1,V2 and V13 in Spring-water Group A,V2,V14 in spring-water group B,V2,V3 in winter-water group A and V2 in winter-water group B were better based on the stability of quality traits.For PPO,AWRC,pasting temp,peaktime,protein content,gluten content and hardness,there were large variance between years,however,larger effects of interaction between year by location for most traits,and larger effects of interaction between genotype by location for some traits.Therefore,the analysis among multiple years or locations was more important than that of one year or location.5.In the two successive wheat seasons(2005-2007),19 leading winter wheat cultivars and advanced lines,collected from Yellow and Huai River valleys facultative wheat zone,were sown at 4 sites(In each site,genotypes were sown in a randomized complete block design with three replications.) to investigate the current status of autumn-sown wheat quality in terms of genotypes and production locations, and to determine the effect of genotypes,locations,and their interactions on quality traits.Protein content were more influenced by location,the variance of location accounted for total variance of 58.53%,and genotype variance 19.88%.SDS sedimentation value was more influenced by genotype than by environment.Different quality traits showed different regular across multiple locations;SDS-sedimentation value,dry gluten,protein content and gluten content increased with the elevation of latitude,however,gluten index and peak viscosity decreased.Genotype,location, year and their interactions all had effects on all traits,although the relative importance of these sources differed.For SDS sedimentation value,AWRC,PPO,yellow pigment content,peak viscosity,though viscosity,breakdown,pasting temp,peaktime and hardness,genotype effects were larger than location,year,and all the interaction effects.The year effects were larger than those of genotype,location and and their interactions for gluten index,final viscosity and setback.The location was a large source of variation for such traits as wet gluten,dry gluten,protein content and Zeleny sedimentation value.更多还原