ZHANG Hong-ji.Study on the Characteristics for Yield and Quality ofSpring Wheat with the Same HMW-GS[J].HEILONGJIANG AGRICULTURAL SCIENCES,2008,(01):27-30.[doi:10.11942/j.issn1002-2767.2008.01.0027]
相同HMW-GS 组分春小麦产量与品质特性的研究
- Title:
- Study on the Characteristics for Yield and Quality ofSpring Wheat with the Same HMW-GS
- 文章编号:
- 1002-2767(2008)01-0027-04
- Keywords:
- spring w hea t; same HMW-GS ; y ield; quality
- 分类号:
- S512
- 文献标志码:
- A
- 摘要:
- 高分子量麦谷蛋白亚基(H MW-GS)组成与小麦品质密切相关, 特别是Glu -D1 5 +10 亚基, 已作为小麦优质育种的重要选择标记, 但研究发现, 有些品种虽然含有5 +10 亚基, 但品质水平并不理想。而且即使同样具有5 +10 亚基的小麦品种, 其品质也有较大差异。为了系统分析这种差别, 选用Glu -D1 位点组成相同春小麦品种, 在同样具有5+10 优质亚基背景下研究了其产量与品质特性。结果表明, 产量大小顺序为:龙-4081 >龙麦26 >龙辐98N2 >龙辐970189 , 籽粒容重:龙麦26 >龙-4081 >龙辐98N2 >龙辐970189 , 蛋白质与湿面筋含量变化趋势相同:龙辐970189 >龙麦26 >龙-4081 >龙辐98N2 , 沉降值大小顺序为龙-4081 >龙麦26 >龙辐970189 >龙辐98N2 。龙麦26 和龙辐970189 品质表现更好。相比较, 虽然龙辐970189 品质稳定性更优些, 但因是早熟品种产量较低, 在生产上宜搭配使用。
- Abstract:
- H MW-GS compo sitio n is closely cor rela ted with wheat quality .Glu -D1 5 +10 is alw ays g iven hig h attentionamo ng the sco ring sy stem s and emplo yed as impo r ta nt marker in w heat breeding for hig h quality .Some varieties,howev er , are poo r quality although they hav e 5 +10.On the other hand , the w heat v arie ties w ith 5 +10showed different quality levels .In this study we employed some w hea t va rieties with the same HMW-GS background to inv estiga te its characteristics o f y ield and quality .The results w ere as follows :Four w hea t v arie tieswith 5 +10 and the same HMW-GS composition showed Lo ng fu970189>Lo ngmai 26 >Long-4081 >Longfu98N2in pro tein and w et gluten and Long-4081 >Longmai 26 >Longfu970189 >Lo ng fu98N2 in sedimenta tion value .Based o n the quality indices w e could conclude tha t Longmai 26 and Longfu970189 w ere be tte r than Long-4081and Longfu98N2 in quality .Although Longmai 26 showed go od quality , its quality stability w as low er than Lo ngfu970189.Hig h and stable quality w ere tar gets of w heat produc tion , how ever , Longfu970189 sho uld be planted inproper pr opor tions since its ear liness and lower yield.
参考文献/References:
[ 1] Payne P I , Corfield K G , Holt L M , et al.The relat ions hip betweenHM W glu tenin subuni t com posit ion and the bread -making quali ty of Brit is h -grow n w heat varieti es[ J] .J .Sci .Food Agric ., 1987 , 40 :51-65 .
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备注/Memo
基金项目:国家科技攻关项目(2002BA406B04 -0205);黑龙江省国际科技合作计划项目(WC02210)