引进法国小麦种质及其突变体面粉品质性状表现
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摘要
法国小麦材料在山东济南环境下与当地品种进行比较,结果显示,7个参试的引进种质均具有较高的面团形成时间、稳定时间和粉质指数,6个的拉伸面积和最高拉伸阻力高于当地主推高产品种。其中NSA99-0151的面团形成时间、稳定时间、粉质指数、最大拉伸阻力优于当地优质品种济麦20,Apache的稳定时间、粉质指数、拉伸面积和最大拉伸阻力也高于济麦20,二者弱化度均低于济麦20。6个通过诱变选育出的早熟突变系的吸水率、拉伸面积、拉伸阻力和延伸度同其各自相应的原始对照比较,升高与降低比例为3∶3,其余测试指标也是有升有降。这表明在诱变改造法国小麦种质过程中,通过品质鉴定不但能够筛选出保持原有良好品质的早熟突变系,而且还存在着选择提高的可能性。早熟突变系2009FS2635稳定时间23.10 min,弱化度只有8.67 FU,粉质指数达311.67,优于济麦20。
Through the comparison between France germplasms and Shandong varieties in the conditions of Jinan,Shandong Province,all of the 7 introduced wheat lines had longer dough development and stable time and higher farinograph quality number; and 6 of them had higher extension area and maximum resistance to extensibility compared with the main local varieties. The dough development and stable time,farinograph quality number and maximum resistance to extensibility of NSA99-0151 were better than those of Jimai 20.The dough stable time,farinograph quality number,extension area and maximum resistance to extensibiligy of Apache were better than those of Jimai 20. Both NSA99-0151 and Apache had lowere degree of softening compared to Jimai 20. The increase to decrease ratio of the 6 selected early-mature mutants was 3∶3 in water absorption,extension area,extension resistance and extensibility compared with their parents respectively. It indicated that in the process of improving France germplasms by induced mutation,it was possible to screen out not only the early-mature mutants inheriting the good quality of parents but also the ones with higher quality. The mutant 2009 FS2635 was better than Jimai 20 in quality with the dough stable time as 23. 10 minutes,the degree of softening as 8. 67 FU and the farinograph quality number as 311. 67.
Through the comparison between France germplasms and Shandong varieties in the conditions of Jinan,Shandong Province,all of the 7 introduced wheat lines had longer dough development and stable time and higher farinograph quality number; and 6 of them had higher extension area and maximum resistance to extensibility compared with the main local varieties. The dough development and stable time,farinograph quality number and maximum resistance to extensibility of NSA99-0151 were better than those of Jimai 20.The dough stable time,farinograph quality number,extension area and maximum resistance to extensibiligy of Apache were better than those of Jimai 20. Both NSA99-0151 and Apache had lowere degree of softening compared to Jimai 20. The increase to decrease ratio of the 6 selected early-mature mutants was 3∶3 in water absorption,extension area,extension resistance and extensibility compared with their parents respectively. It indicated that in the process of improving France germplasms by induced mutation,it was possible to screen out not only the early-mature mutants inheriting the good quality of parents but also the ones with higher quality. The mutant 2009 FS2635 was better than Jimai 20 in quality with the dough stable time as 23. 10 minutes,the degree of softening as 8. 67 FU and the farinograph quality number as 311. 67.
引文
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[2]李新华,李鹏,张锋,等.法国小麦遗传育种研究概况[J].山东农业科学,2010(6):27-28.
[3]林江涛,温纪平,郭祯祥,等.法国小麦的理化特性及品质分析[J].粮油加工,2006(9):63-66.
[4]裴自友,孙玉,孙善澄,等.法国小麦种质资源性状的观察分析及利用[J].山西农业大学学报,2004,24(2):100-103.
[5]陈长海,朱昌涛,王艳丽,等.法国小麦品种的引进、筛选与利用[J].河南农业科学,2003(8):7-8.
[6]李新华,李鹏,张锋,等.法国小麦种质资源的特点与诱变利用[J].山东农业科学,2009(6):27-29.
[7]高国强,李新华,李鹏,等.法国小麦种质及其突变体农艺性状表现[J].山东农业科学,2013,45(4):21-24.
[8]中国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14614-2006小麦粉面团的物理特性吸水量和流变学特性的测定粉质仪法[S].北京:中国标准出版社,2006.
[9]中国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14615-2006小麦粉面团的物理特性流变学特性的测定拉伸仪法[S].北京:中国标准出版社,2006.
[10]李鹏,孙明柱,张峰,等.法国小麦种质高分子量麦谷蛋白亚基组成分析[J].山东农业科学,2009(9):5-7.
[2]李新华,李鹏,张锋,等.法国小麦遗传育种研究概况[J].山东农业科学,2010(6):27-28.
[3]林江涛,温纪平,郭祯祥,等.法国小麦的理化特性及品质分析[J].粮油加工,2006(9):63-66.
[4]裴自友,孙玉,孙善澄,等.法国小麦种质资源性状的观察分析及利用[J].山西农业大学学报,2004,24(2):100-103.
[5]陈长海,朱昌涛,王艳丽,等.法国小麦品种的引进、筛选与利用[J].河南农业科学,2003(8):7-8.
[6]李新华,李鹏,张锋,等.法国小麦种质资源的特点与诱变利用[J].山东农业科学,2009(6):27-29.
[7]高国强,李新华,李鹏,等.法国小麦种质及其突变体农艺性状表现[J].山东农业科学,2013,45(4):21-24.
[8]中国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14614-2006小麦粉面团的物理特性吸水量和流变学特性的测定粉质仪法[S].北京:中国标准出版社,2006.
[9]中国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 14615-2006小麦粉面团的物理特性流变学特性的测定拉伸仪法[S].北京:中国标准出版社,2006.
[10]李鹏,孙明柱,张峰,等.法国小麦种质高分子量麦谷蛋白亚基组成分析[J].山东农业科学,2009(9):5-7.