Chin J Plant Ecol ›› 2008, Vol. 32 ›› Issue (6): 1397-1406.DOI: 10.3773/j.issn.1005-264x.2008.06.021
• Original article • Previous Articles Next Articles
WANG Chen-Yang1,2,*(), GUO Tian-Cai1,2, MA Dong-Yun1,2, ZHU Yun-Ji1, HE De-Xian1, WANG Yong-Hua1,2
Received:
2007-03-09
Accepted:
2007-06-10
Online:
2008-03-09
Published:
2008-11-30
Contact:
WANG Chen-Yang
WANG Chen-Yang, GUO Tian-Cai, MA Dong-Yun, ZHU Yun-Ji, HE De-Xian, WANG Yong-Hua. EFFECTS OF GENOTYPES AND ENVIRONMENTS AND THEIR INTERACTIONS ON MAIN QUALITY TRAITS IN WINTER WHEAT[J]. Chin J Plant Ecol, 2008, 32(6): 1397-1406.
品质性状 Quality traits | 地点 Location | 品种 Genotype | 年份 Year | 品种×年份 Genotype × Year | 地点×年份 Location × Year | 地点×品种 Location × Genotype |
---|---|---|---|---|---|---|
蛋白质含量 Protein concentration (%) | 16.199** | 6.476** | 6.500* | 2.009 | 13.119** | 0.867 |
硬度 Hardness | 1.097 | 215.025** | - | - | - | - |
湿面筋含量 Wet gluten (%) | 7.453** | 3.691* | - | - | - | - |
沉降值 Sedimentation (ml) | 12.851** | 27.639** | - | - | - | - |
出粉率 Flour yield (%) | 1.603 | 6.339** | 20.181** | 1.596 | 0.327 | 1.226 |
吸水率 Water absorption (%) | 5.098** | 29.293** | 0.361 | 1.673 | 1.972 | 0.686 |
形成时间 Forming time (min) | 0.906 | 9.457** | 19.618** | 1.352 | 1.254 | 0.945 |
稳定时间 Stable period (min) | 0.249 | 8.458** | 22.012** | 1.169 | 1.191 | 1.021 |
弱化度 Softness (FU) | 2.306 | 23.256** | 12.476** | 0.877 | 1.962 | 0.923 |
延伸性 Extension (FU) | 4.382* | 6.147** | 46.378** | 2.080 | 3.540* | 0.667 |
最大抗延阻力 Maximum resistance (EU) | 0.671 | 27.973** | 26.607** | 1.484 | 1.831 | 1.233 |
拉伸面积 Area (cm2) | 0.897 | 16.475** | 7.603* | 2.702 | 3.217* | 1.642 |
Table 1 Source of Variation (Fvalue) in quality traits of wheat at different latitude locations in Henan Province in 2 years running
品质性状 Quality traits | 地点 Location | 品种 Genotype | 年份 Year | 品种×年份 Genotype × Year | 地点×年份 Location × Year | 地点×品种 Location × Genotype |
---|---|---|---|---|---|---|
蛋白质含量 Protein concentration (%) | 16.199** | 6.476** | 6.500* | 2.009 | 13.119** | 0.867 |
硬度 Hardness | 1.097 | 215.025** | - | - | - | - |
湿面筋含量 Wet gluten (%) | 7.453** | 3.691* | - | - | - | - |
沉降值 Sedimentation (ml) | 12.851** | 27.639** | - | - | - | - |
出粉率 Flour yield (%) | 1.603 | 6.339** | 20.181** | 1.596 | 0.327 | 1.226 |
吸水率 Water absorption (%) | 5.098** | 29.293** | 0.361 | 1.673 | 1.972 | 0.686 |
形成时间 Forming time (min) | 0.906 | 9.457** | 19.618** | 1.352 | 1.254 | 0.945 |
稳定时间 Stable period (min) | 0.249 | 8.458** | 22.012** | 1.169 | 1.191 | 1.021 |
弱化度 Softness (FU) | 2.306 | 23.256** | 12.476** | 0.877 | 1.962 | 0.923 |
延伸性 Extension (FU) | 4.382* | 6.147** | 46.378** | 2.080 | 3.540* | 0.667 |
最大抗延阻力 Maximum resistance (EU) | 0.671 | 27.973** | 26.607** | 1.484 | 1.831 | 1.233 |
拉伸面积 Area (cm2) | 0.897 | 16.475** | 7.603* | 2.702 | 3.217* | 1.642 |
品质性状 Quality traits | 地点 Location | 品种 Genotype | 地点×品种 Location × Genotype |
---|---|---|---|
蛋白质含量 Protein concentration (%) | 31.711** | 22.092** | 1.765 |
硬度 Hardness | 10.349** | 181.177** | 7.306** |
灰粉 Ash (%) | 27.354** | 9.600** | 3.086** |
沉降值 Sedimentation (ml) | 5.348** | 11.926** | 1.718 |
出粉率 Flour yield (%) | 4.354** | 0.682 | 0.273 |
吸水率 Water absorption (%) | 16.958** | 61.297** | 2.922** |
形成时间 Forming time (min) | 25.909** | 14.055** | 2.377* |
稳定时间 Stable period (min) | 13.158** | 31.012** | 2.602* |
耐揉性 Mixing tolerance (FU) | 21.581** | 17.041** | 1.177 |
弱化度 Softness (FU) | 48.065** | 22.443** | 1.769 |
延伸性 Extension (FU) | 11.925** | 14.026** | 0.791 |
最大抗延阻力 Maximum resistance (EU) | 13.558** | 30.340** | 2.498* |
拉伸面积 Area (cm2) | 7.894** | 22.799** | 1.817 |
Table 2 Source of Variation (Fvalue) in quality traits of wheat in the nation-wide experiments.
品质性状 Quality traits | 地点 Location | 品种 Genotype | 地点×品种 Location × Genotype |
---|---|---|---|
蛋白质含量 Protein concentration (%) | 31.711** | 22.092** | 1.765 |
硬度 Hardness | 10.349** | 181.177** | 7.306** |
灰粉 Ash (%) | 27.354** | 9.600** | 3.086** |
沉降值 Sedimentation (ml) | 5.348** | 11.926** | 1.718 |
出粉率 Flour yield (%) | 4.354** | 0.682 | 0.273 |
吸水率 Water absorption (%) | 16.958** | 61.297** | 2.922** |
形成时间 Forming time (min) | 25.909** | 14.055** | 2.377* |
稳定时间 Stable period (min) | 13.158** | 31.012** | 2.602* |
耐揉性 Mixing tolerance (FU) | 21.581** | 17.041** | 1.177 |
弱化度 Softness (FU) | 48.065** | 22.443** | 1.769 |
延伸性 Extension (FU) | 11.925** | 14.026** | 0.791 |
最大抗延阻力 Maximum resistance (EU) | 13.558** | 30.340** | 2.498* |
拉伸面积 Area (cm2) | 7.894** | 22.799** | 1.817 |
品质性状 Quality traits | 汤阴 Tangyin | 武陟 Wuzhi | 许昌 Xuchang | 驻马店 Zhumadian | 信阳 Xinyang |
---|---|---|---|---|---|
硬度 Hardness | 43.3±9.8a | 39.7±8.5a | 42.7±9.1a | 43.0±8.5a | 42.5±9.9a |
蛋白质含量 Protein concentration (%) | 12.6±0.2c | 14.5±0.4a | 12.8±0.2c | 13.5±0.3b | 13.7±0.2b |
湿面筋含量 Wet gluten (%) | 24.9±0.9b | 32.6±1.8a | 27.5±1.2b | 27.0±1.5b | 26.9±0.9b |
沉降值 Sedimentation (ml) | 21.0±4.0c | 28.4±2.9b | 27.8±4.7b | 37.4±5.9a | 35.6±5.2a |
出粉 Flour yield (%) | 69.6±1.3a | 66.9±1.6a | 68.1±0.9a | 67.1±1.4a | 67.1±0.9a |
吸水率 Water absorption (%) | 57.2±1.3b | 57.8±1.1b | 58.9±1.3ab | 60.6±1.0a | 60.1±1.2a |
形成时间 Forming time (min) | 5.1±1.4a | 6.1±1.6a | 5.2±1.1a | 4.0±0.9a | 4.5±1.0a |
稳定时间 Stable period (min) | 7.3±2.6a | 6.5±1.5a | 7.1±1.7a | 6.2±1.3a | 5.8±1.5a |
弱化度 Softness (FU) | 89.6±17.5ab | 72.9±14.4b | 72.9±16.2b | 87.5±16.8ab | 105.8±16.4a |
延伸性 Extension (mm) | 157.5±4.3c | 164.3±4.1bc | 168.5±4.8ab | 161.0±6.7bc | 176.0±6.3a |
最大抗延阻力 Maximum resistance (EU) | 374.5±75.7a | 443.4±76.9a | 384.8±61.6a | 380.3±72.7a | 416.5±73.8a |
拉伸面积 Area (cm2) | 79.3±13.6a | 93.7±14.8a | 93.4±18.2a | 78.4±15.4a | 96.0±16.9a |
Table 3 Differences in quality traits among genotypes at different latitude locations in Henan Province in 2 years running (mean±SE)
品质性状 Quality traits | 汤阴 Tangyin | 武陟 Wuzhi | 许昌 Xuchang | 驻马店 Zhumadian | 信阳 Xinyang |
---|---|---|---|---|---|
硬度 Hardness | 43.3±9.8a | 39.7±8.5a | 42.7±9.1a | 43.0±8.5a | 42.5±9.9a |
蛋白质含量 Protein concentration (%) | 12.6±0.2c | 14.5±0.4a | 12.8±0.2c | 13.5±0.3b | 13.7±0.2b |
湿面筋含量 Wet gluten (%) | 24.9±0.9b | 32.6±1.8a | 27.5±1.2b | 27.0±1.5b | 26.9±0.9b |
沉降值 Sedimentation (ml) | 21.0±4.0c | 28.4±2.9b | 27.8±4.7b | 37.4±5.9a | 35.6±5.2a |
出粉 Flour yield (%) | 69.6±1.3a | 66.9±1.6a | 68.1±0.9a | 67.1±1.4a | 67.1±0.9a |
吸水率 Water absorption (%) | 57.2±1.3b | 57.8±1.1b | 58.9±1.3ab | 60.6±1.0a | 60.1±1.2a |
形成时间 Forming time (min) | 5.1±1.4a | 6.1±1.6a | 5.2±1.1a | 4.0±0.9a | 4.5±1.0a |
稳定时间 Stable period (min) | 7.3±2.6a | 6.5±1.5a | 7.1±1.7a | 6.2±1.3a | 5.8±1.5a |
弱化度 Softness (FU) | 89.6±17.5ab | 72.9±14.4b | 72.9±16.2b | 87.5±16.8ab | 105.8±16.4a |
延伸性 Extension (mm) | 157.5±4.3c | 164.3±4.1bc | 168.5±4.8ab | 161.0±6.7bc | 176.0±6.3a |
最大抗延阻力 Maximum resistance (EU) | 374.5±75.7a | 443.4±76.9a | 384.8±61.6a | 380.3±72.7a | 416.5±73.8a |
拉伸面积 Area (cm2) | 79.3±13.6a | 93.7±14.8a | 93.4±18.2a | 78.4±15.4a | 96.0±16.9a |
品质性状 Quality traits | 湖北 Hubei | 四川 Sichuan | 江苏 Jiangsu | 陕西 Shaanxi | 河南 Henan | 山东 Shandong | 山西 Shanxi | 河北 Hebei |
---|---|---|---|---|---|---|---|---|
硬度 Hardness | 57.9±15.5ab | 60.9±16.9ab | 53.2±22.1c | 57.4±15.7ab | 54.3±16.5bc | 49.2±18.4d | 50.8±22.9cd | 52.6±21.7cd |
蛋白质含量 Protein concentration (%) | 11.8±1.1d | 13.4±0.8c | 12.2±1.4d | 13.9±1.3bc | 14.0±0.9b | 13.5±1.0bc | 15.0±1.1a | 13.8±1.0bc |
沉降值 Sedimentation (ml) | 31.8±9.6b | 34.6±9.8b | 34.6±7.0b | 30.4±4.8b | 32.2±5.3b | 32.9±5.4b | 41.3±5.7a | 32.4±5.0b |
出粉率 Flour yield (%) | 61.7±2.4c | 65.4±2.3bc | 69.1±3.4ab | 67.0±2.3b | 68.4±4.5ab | 68.7±2.6ab | 69.3±2.7ab | 72.6±1.6a |
吸水率 Water absorption (%) | 60.3±3.5cd | 62.4±3.1de | 60.0±3.0a | 63.2±3.9a | 62.7±3.4ab | 61.3±4.5 | 60.5±3.5bc | 59.1±3.8e |
形成时间 Forming time (min) | 1.6±0.3d | 3.2±1.1ab | 2.1±0.5d | 3.3±0.7ab | 3.3±0.9ab | 3.7±1.2a | 2.7±1.0c | 2.8±0.9c |
稳定时间 Stable period (min) | 1.8±1.2e | 3.2±1.3cd | 4.2±2.0bc | 4.0±2.0ab | 3.8±1.8bc | 4.6±2.6a | 2.9±1.4d | 3.3±1.4cd |
弱化度 Softness (FU) | 175.0±51.4a | 112.8±36.8c | 93.1±36.9d | 73.9±34.7ef | 85.7±34.5de | 61.7±24.9f | 148.1±33.3b | 89.4±18.8de |
延伸性 Extension (mm) | 199.3±11.7a | 205.0±22.4a | 169.2±13.4b | 172.2±17.9b | 182.7±21.7b | 173.1±20.5b | 178.2±18.1b | 169.8±21.3b |
最大抗延阻力 Maximum resistance (EU) | 146±100d | 303±141bc | 412±152a | 255±103c | 254±115c | 317±146bc | 189±81d | 322±229b |
拉伸面积 Area (cm2) | 44.6±29.4d | 89.8±40.9a | 94.0±28.8a | 63.6±23.4bc | 67.4±27.8bc | 76.9±30.4ab | 50.6±22.5cd | 77.4±50.2ab |
Table 4 Differences in quality traits among genotypes at different locations in the nation-wide experiments (mean±SE)
品质性状 Quality traits | 湖北 Hubei | 四川 Sichuan | 江苏 Jiangsu | 陕西 Shaanxi | 河南 Henan | 山东 Shandong | 山西 Shanxi | 河北 Hebei |
---|---|---|---|---|---|---|---|---|
硬度 Hardness | 57.9±15.5ab | 60.9±16.9ab | 53.2±22.1c | 57.4±15.7ab | 54.3±16.5bc | 49.2±18.4d | 50.8±22.9cd | 52.6±21.7cd |
蛋白质含量 Protein concentration (%) | 11.8±1.1d | 13.4±0.8c | 12.2±1.4d | 13.9±1.3bc | 14.0±0.9b | 13.5±1.0bc | 15.0±1.1a | 13.8±1.0bc |
沉降值 Sedimentation (ml) | 31.8±9.6b | 34.6±9.8b | 34.6±7.0b | 30.4±4.8b | 32.2±5.3b | 32.9±5.4b | 41.3±5.7a | 32.4±5.0b |
出粉率 Flour yield (%) | 61.7±2.4c | 65.4±2.3bc | 69.1±3.4ab | 67.0±2.3b | 68.4±4.5ab | 68.7±2.6ab | 69.3±2.7ab | 72.6±1.6a |
吸水率 Water absorption (%) | 60.3±3.5cd | 62.4±3.1de | 60.0±3.0a | 63.2±3.9a | 62.7±3.4ab | 61.3±4.5 | 60.5±3.5bc | 59.1±3.8e |
形成时间 Forming time (min) | 1.6±0.3d | 3.2±1.1ab | 2.1±0.5d | 3.3±0.7ab | 3.3±0.9ab | 3.7±1.2a | 2.7±1.0c | 2.8±0.9c |
稳定时间 Stable period (min) | 1.8±1.2e | 3.2±1.3cd | 4.2±2.0bc | 4.0±2.0ab | 3.8±1.8bc | 4.6±2.6a | 2.9±1.4d | 3.3±1.4cd |
弱化度 Softness (FU) | 175.0±51.4a | 112.8±36.8c | 93.1±36.9d | 73.9±34.7ef | 85.7±34.5de | 61.7±24.9f | 148.1±33.3b | 89.4±18.8de |
延伸性 Extension (mm) | 199.3±11.7a | 205.0±22.4a | 169.2±13.4b | 172.2±17.9b | 182.7±21.7b | 173.1±20.5b | 178.2±18.1b | 169.8±21.3b |
最大抗延阻力 Maximum resistance (EU) | 146±100d | 303±141bc | 412±152a | 255±103c | 254±115c | 317±146bc | 189±81d | 322±229b |
拉伸面积 Area (cm2) | 44.6±29.4d | 89.8±40.9a | 94.0±28.8a | 63.6±23.4bc | 67.4±27.8bc | 76.9±30.4ab | 50.6±22.5cd | 77.4±50.2ab |
品质性状 Quality traits | ‘藁城8901’ Gaocheng 8901 | ‘豫麦34’ Yumai 34 | ‘豫麦49’ Yumai 49 | ‘豫麦70’ Yumai 70 | ‘洛阳8716’ Luoyang 8716 | ‘豫麦50’ yumai 50 |
---|---|---|---|---|---|---|
硬度 Hardness | 78.3±1.5a | 60.8±1.5b | 36.6±0.6c | 26.9±0.3d | 27.0±1.2d | 23.8±2.8d |
蛋白质含量 Protein concentration (%) | 14.1±0.4a | 13.5±0.3bc | 14.0±0.4ab | 13.1±0.3c | 13.0±0.5c | 12.9±0.2c |
湿面筋 Wet gluten (%) | 29.4±1.9ab | 26.9±0.8bc | 27.0±1.2bc | 24.7±1.1cB | 31.1±2.5a | 27.5±1.9bc |
沉降值 Sedimentation (ml) | 37.6±2.9b | 45.8±4.8a | 30.8±4.1c | 28.6±4.1c | 19.3±2.5d | 18.0±1.4d |
出粉率 Flour yield (%) | 63.8±1.8c | 66.4±1.0bc | 67.8±1.0b | 68.7±0.9ab | 71.1±1.4a | 68.9±0.8ab |
吸水率 Water absorption (%) | 63.9±1.0a | 63.1±0.5a | 58.0±1.1b | 54.5±0.6c | 57.8±0.9b | 56.1±0.6bc |
形成时间 Forming time (min) | 8.4±1.6a | 7.5±0.8a | 3.3±0.8b | 6.3±1.5a | 2.8±0.8b | 1.6±0.1b |
稳定时间 Stable period (min) | 10.6±2.7a | 9.8±1.3a | 4.6±1.2b | 9.8±1.4a | 3.3±1.6b | 1.5±0.2b |
弱化度 Softness (FU) | 55.5±12.8bc | 42.0±6.9c | 77.5±10.3b | 51.0±6.4bc | 130±16.8a | 158.5±12.0a |
延伸性 Extension (mm) | 165.2±7.8a | 172.4±5.1a | 168.9±6.0a | 147.1±5.3b | 168.9±3.5a | 170.2±5.2a |
最大抗延阻力 Maximum resistance (EU) | 599.7±64.7a | 611.6±32.3a | 345.9±59.6b | 514.1±56.3a | 197.0±52.5c | 131.2±19.4c |
拉伸面积 Area (cm2) | 127.1±15.3a | 137.5±7.4a | 75.6±10.6bc | 95.0±7.9b | 63.3±22.6c | 30.5±3.3d |
Table 5 Differences in wheat quality traits among genotypes planted at different latitude locations in Henan Province in 2 years running (mean±SE)
品质性状 Quality traits | ‘藁城8901’ Gaocheng 8901 | ‘豫麦34’ Yumai 34 | ‘豫麦49’ Yumai 49 | ‘豫麦70’ Yumai 70 | ‘洛阳8716’ Luoyang 8716 | ‘豫麦50’ yumai 50 |
---|---|---|---|---|---|---|
硬度 Hardness | 78.3±1.5a | 60.8±1.5b | 36.6±0.6c | 26.9±0.3d | 27.0±1.2d | 23.8±2.8d |
蛋白质含量 Protein concentration (%) | 14.1±0.4a | 13.5±0.3bc | 14.0±0.4ab | 13.1±0.3c | 13.0±0.5c | 12.9±0.2c |
湿面筋 Wet gluten (%) | 29.4±1.9ab | 26.9±0.8bc | 27.0±1.2bc | 24.7±1.1cB | 31.1±2.5a | 27.5±1.9bc |
沉降值 Sedimentation (ml) | 37.6±2.9b | 45.8±4.8a | 30.8±4.1c | 28.6±4.1c | 19.3±2.5d | 18.0±1.4d |
出粉率 Flour yield (%) | 63.8±1.8c | 66.4±1.0bc | 67.8±1.0b | 68.7±0.9ab | 71.1±1.4a | 68.9±0.8ab |
吸水率 Water absorption (%) | 63.9±1.0a | 63.1±0.5a | 58.0±1.1b | 54.5±0.6c | 57.8±0.9b | 56.1±0.6bc |
形成时间 Forming time (min) | 8.4±1.6a | 7.5±0.8a | 3.3±0.8b | 6.3±1.5a | 2.8±0.8b | 1.6±0.1b |
稳定时间 Stable period (min) | 10.6±2.7a | 9.8±1.3a | 4.6±1.2b | 9.8±1.4a | 3.3±1.6b | 1.5±0.2b |
弱化度 Softness (FU) | 55.5±12.8bc | 42.0±6.9c | 77.5±10.3b | 51.0±6.4bc | 130±16.8a | 158.5±12.0a |
延伸性 Extension (mm) | 165.2±7.8a | 172.4±5.1a | 168.9±6.0a | 147.1±5.3b | 168.9±3.5a | 170.2±5.2a |
最大抗延阻力 Maximum resistance (EU) | 599.7±64.7a | 611.6±32.3a | 345.9±59.6b | 514.1±56.3a | 197.0±52.5c | 131.2±19.4c |
拉伸面积 Area (cm2) | 127.1±15.3a | 137.5±7.4a | 75.6±10.6bc | 95.0±7.9b | 63.3±22.6c | 30.5±3.3d |
品质性状 Quality traits | ‘中优9507’ Zhongyou 9507 | ‘河农341’ Henong 341 | ‘华麦9号’ Huamai 9 | ‘济南17’ Jinan 17 | ‘皖麦19’ Wanmai 19 | ‘陕65’ Shaan 65 | ‘徐州26’ Xuzhou 26 | ‘川麦36’ Chuanmai 36 | ‘豫麦70’ Yumai 70 |
---|---|---|---|---|---|---|---|---|---|
硬度 Hardness | 38.9±11.9g | 58.4±9.2d | 44.6±12.2f | 73.7±5.8a | 62.0±3.9c | 65.4±9.50b | 51.9±10.7e | 72.8±3.5a | 23.7±9.2h |
蛋白质含量 Protein concentration (%) | 14.3±1.3b | 15.0±0.7a | 13.1±1.4de | 12.8±1.0e | 13.6±0.7cd | 13.3±1.3cde | 14.4±1.4b | 13.8±1.2bc | 12.2±0.9f |
沉降值 Sedimentation (ml) | 40.4±3.8a | 35.3±5.6bc | 29.4±6.6de | 33.9±3.8bc | 25.1±6.5f | 34.6±6.9bc | 33.1±5.0cd | 37.9±6.1ab | 29.0±4.5e |
出粉率 Flour yield (%) | 68.5±3.5a | 68.3±3.2a | 68.0±3.3a | 66.1±5.1a | 66.2±5.6a | 67.7±4.2a | 67.8±3.7a | 70.9±4.8a | 67.5±4.0a |
吸水率 Water absorption (%) | 59.7±1.7de | 62.7±1.7b | 58.9±1.9e | 66.0±1.9a | 63.4±1.3b | 60.8±2.1cd | 65.8±3.0a | 61.1±2.9c | 56.0±1.8f |
形成时间 Forming time (min) | 3.5±1.3ab | 2.7±0.5cd | 1.8±0.4e | 3.1±0.7bc | 2.3±0.3d | 3.2±0.8b | 2.8±0.6cd | 3.9±1.4a | 3.2±1.3b |
稳定时间 Stable period (min) | 4.4±1.5b | 2.6±0.6cd | 1.9±0.6d | 3.1±1.0c | 2.1±0.5d | 4.1±1.1b | 2.4±0.7cd | 5.5±1.3a | 5.7±2.7a |
弱化度 Softness (FU) | 83.5±42.8de | 103.5±39.8c | 143.9±46.8a | 84.0±40.8de | 141.1±38.6a | 87.0±36.5de | 129.4±52.2b | 66.5±18.6e | 81.5±46.7de |
延伸性 Extension (mm) | 185.9±13.4b | 194.2±14.8b | 206.6±17.9a | 183.4±15.2b | 151.3±13.5c | 187.6±23.7b | 185.3±15.4b | 184.9±17.7b | 161.8±17.2c |
最大抗延阻力 Maximum resistance (EU) | 382±116b | 221±59d | 176±70de | 327±117bc | 98±33f | 281±112c | 158±48de | 455±192a | 325±112bc |
拉伸面积 Area (cm2) | 98.0±22.6ab | 63.8±18.9de | 54.6±16.2ef | 84.1±24.8bc | 22.6±7.6g | 76.2±34.4cd | 44.6±13.9f | 112.4±38.5a | 73.3±22.2cd |
Table 6 Differences in wheat quality traits among genotypes planted at different locations in the nation-wide experiments (mean±SE)
品质性状 Quality traits | ‘中优9507’ Zhongyou 9507 | ‘河农341’ Henong 341 | ‘华麦9号’ Huamai 9 | ‘济南17’ Jinan 17 | ‘皖麦19’ Wanmai 19 | ‘陕65’ Shaan 65 | ‘徐州26’ Xuzhou 26 | ‘川麦36’ Chuanmai 36 | ‘豫麦70’ Yumai 70 |
---|---|---|---|---|---|---|---|---|---|
硬度 Hardness | 38.9±11.9g | 58.4±9.2d | 44.6±12.2f | 73.7±5.8a | 62.0±3.9c | 65.4±9.50b | 51.9±10.7e | 72.8±3.5a | 23.7±9.2h |
蛋白质含量 Protein concentration (%) | 14.3±1.3b | 15.0±0.7a | 13.1±1.4de | 12.8±1.0e | 13.6±0.7cd | 13.3±1.3cde | 14.4±1.4b | 13.8±1.2bc | 12.2±0.9f |
沉降值 Sedimentation (ml) | 40.4±3.8a | 35.3±5.6bc | 29.4±6.6de | 33.9±3.8bc | 25.1±6.5f | 34.6±6.9bc | 33.1±5.0cd | 37.9±6.1ab | 29.0±4.5e |
出粉率 Flour yield (%) | 68.5±3.5a | 68.3±3.2a | 68.0±3.3a | 66.1±5.1a | 66.2±5.6a | 67.7±4.2a | 67.8±3.7a | 70.9±4.8a | 67.5±4.0a |
吸水率 Water absorption (%) | 59.7±1.7de | 62.7±1.7b | 58.9±1.9e | 66.0±1.9a | 63.4±1.3b | 60.8±2.1cd | 65.8±3.0a | 61.1±2.9c | 56.0±1.8f |
形成时间 Forming time (min) | 3.5±1.3ab | 2.7±0.5cd | 1.8±0.4e | 3.1±0.7bc | 2.3±0.3d | 3.2±0.8b | 2.8±0.6cd | 3.9±1.4a | 3.2±1.3b |
稳定时间 Stable period (min) | 4.4±1.5b | 2.6±0.6cd | 1.9±0.6d | 3.1±1.0c | 2.1±0.5d | 4.1±1.1b | 2.4±0.7cd | 5.5±1.3a | 5.7±2.7a |
弱化度 Softness (FU) | 83.5±42.8de | 103.5±39.8c | 143.9±46.8a | 84.0±40.8de | 141.1±38.6a | 87.0±36.5de | 129.4±52.2b | 66.5±18.6e | 81.5±46.7de |
延伸性 Extension (mm) | 185.9±13.4b | 194.2±14.8b | 206.6±17.9a | 183.4±15.2b | 151.3±13.5c | 187.6±23.7b | 185.3±15.4b | 184.9±17.7b | 161.8±17.2c |
最大抗延阻力 Maximum resistance (EU) | 382±116b | 221±59d | 176±70de | 327±117bc | 98±33f | 281±112c | 158±48de | 455±192a | 325±112bc |
拉伸面积 Area (cm2) | 98.0±22.6ab | 63.8±18.9de | 54.6±16.2ef | 84.1±24.8bc | 22.6±7.6g | 76.2±34.4cd | 44.6±13.9f | 112.4±38.5a | 73.3±22.2cd |
项目 Item | 汤阴 Tangyin | 武陟 Wuzhi | 许昌 Xuchang | 驻马店 Zhumadian | 信阳 Xinyang | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | |||||||
蛋白质含量 Protein concentration (%) | 12.8 | 12.5 | 15.5 | 13.4 | 13.4 | 12.2 | 12.8 | 14.0 | 13.8 | 13.7 | ||||||
出粉率 Flour yield (%) | 67.2 | 72.0 | 65.7 | 68.1 | 66.8 | 69.5 | 64.9 | 69.2 | 65.2 | 69.0 | ||||||
吸水率 Water absorption (%) | 57.3 | 57.2 | 58.5 | 57.0 | 59.3 | 58.5 | 60.1 | 61.0 | 58.6 | 61.7 | ||||||
形成时间 Forming time (min) | 7.2 | 3.0 | 8.9 | 3.3 | 6.9 | 3.4 | 4.3 | 3.7 | 5.7 | 3.3 | ||||||
稳定时间 Stable period (min) | 11.7 | 2.9 | 8.9 | 4.0 | 10.3 | 4.0 | 7.0 | 5.5 | 8.1 | 3.6 | ||||||
弱化度 Softness (FU) | 61.7 | 117.5 | 55.0 | 90.8 | 53.3 | 92.5 | 93.3 | 81.7 | 94.2 | 117.5 | ||||||
延伸性 Extension (mm) | 147.3 | 167.7 | 164.2 | 164.3 | 158.3 | 178.7 | 145.0 | 177.0 | 160.3 | 191.7 | ||||||
最大抗延阻力 Maximum resistance (EU) | 518.7 | 230.3 | 552.5 | 334.3 | 475.8 | 293.8 | 410.8 | 349.8 | 453.7 | 379.3 | ||||||
拉伸面积 Area (cm2) | 106.6 | 52.0 | 112.6 | 74.8 | 115.6 | 71.2 | 71.3 | 85.5 | 90.5 | 101.5 | ||||||
5月份日均温 Average day temperature in May (℃) | 23.8 | 19.2 | 24.0 | 20.0 | 22.6 | 19.4 | 23.4 | 19.2 | 23.2 | 18.9 | ||||||
5月份日照时数 Shining hours in May (h) | 272 | 194 | 252 | 202 | 229 | 182 | 216 | 147 | 214 | 98.8 | ||||||
5月份降雨量 Precipitation in May (mm) | 1.0 | 73.0 | 2.0 | 89.0 | 1.0 | 140.0 | 14.0 | 118.0 | 36.0 | 176.6 | ||||||
全生育期积温Accumulated temperature in the whole growing period (℃) | 2 203.5 | 2 243.4 | 2 215.4 | 2 383.7 | 1 957.4 | 2 076.8 | 1 966.8 | 2 244.8 | 1 828.6 | 2 173.9 | ||||||
全生育期日照时数 Shining hours in the whole growing period (h) | 1 214.2 | 1 295.5 | 1 146.2 | 1 333.6 | 1 066.6 | 1 143.5 | 906.0 | 1 042.5 | 837.0 | 991.3 | ||||||
全生育期降雨量 Precipitation in the whole growing period (mm) | 110.9 | 162.5 | 110.6 | 186.9 | 133.8 | 298.0 | 170.4 | 378.1 | 212.0 | 494.6 |
Table 7 Differences in wheat quality traits and weather factors in different years
项目 Item | 汤阴 Tangyin | 武陟 Wuzhi | 许昌 Xuchang | 驻马店 Zhumadian | 信阳 Xinyang | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | 2000-01 | 2001-02 | |||||||
蛋白质含量 Protein concentration (%) | 12.8 | 12.5 | 15.5 | 13.4 | 13.4 | 12.2 | 12.8 | 14.0 | 13.8 | 13.7 | ||||||
出粉率 Flour yield (%) | 67.2 | 72.0 | 65.7 | 68.1 | 66.8 | 69.5 | 64.9 | 69.2 | 65.2 | 69.0 | ||||||
吸水率 Water absorption (%) | 57.3 | 57.2 | 58.5 | 57.0 | 59.3 | 58.5 | 60.1 | 61.0 | 58.6 | 61.7 | ||||||
形成时间 Forming time (min) | 7.2 | 3.0 | 8.9 | 3.3 | 6.9 | 3.4 | 4.3 | 3.7 | 5.7 | 3.3 | ||||||
稳定时间 Stable period (min) | 11.7 | 2.9 | 8.9 | 4.0 | 10.3 | 4.0 | 7.0 | 5.5 | 8.1 | 3.6 | ||||||
弱化度 Softness (FU) | 61.7 | 117.5 | 55.0 | 90.8 | 53.3 | 92.5 | 93.3 | 81.7 | 94.2 | 117.5 | ||||||
延伸性 Extension (mm) | 147.3 | 167.7 | 164.2 | 164.3 | 158.3 | 178.7 | 145.0 | 177.0 | 160.3 | 191.7 | ||||||
最大抗延阻力 Maximum resistance (EU) | 518.7 | 230.3 | 552.5 | 334.3 | 475.8 | 293.8 | 410.8 | 349.8 | 453.7 | 379.3 | ||||||
拉伸面积 Area (cm2) | 106.6 | 52.0 | 112.6 | 74.8 | 115.6 | 71.2 | 71.3 | 85.5 | 90.5 | 101.5 | ||||||
5月份日均温 Average day temperature in May (℃) | 23.8 | 19.2 | 24.0 | 20.0 | 22.6 | 19.4 | 23.4 | 19.2 | 23.2 | 18.9 | ||||||
5月份日照时数 Shining hours in May (h) | 272 | 194 | 252 | 202 | 229 | 182 | 216 | 147 | 214 | 98.8 | ||||||
5月份降雨量 Precipitation in May (mm) | 1.0 | 73.0 | 2.0 | 89.0 | 1.0 | 140.0 | 14.0 | 118.0 | 36.0 | 176.6 | ||||||
全生育期积温Accumulated temperature in the whole growing period (℃) | 2 203.5 | 2 243.4 | 2 215.4 | 2 383.7 | 1 957.4 | 2 076.8 | 1 966.8 | 2 244.8 | 1 828.6 | 2 173.9 | ||||||
全生育期日照时数 Shining hours in the whole growing period (h) | 1 214.2 | 1 295.5 | 1 146.2 | 1 333.6 | 1 066.6 | 1 143.5 | 906.0 | 1 042.5 | 837.0 | 991.3 | ||||||
全生育期降雨量 Precipitation in the whole growing period (mm) | 110.9 | 162.5 | 110.6 | 186.9 | 133.8 | 298.0 | 170.4 | 378.1 | 212.0 | 494.6 |
项目 Items | 5月份日均温 Average day temperature in May (℃) | 5月份日照时数 Shining hours in May (h) | 5月份降雨量 Precipitation in May (mm) | 全生育期积温Accumulated temperature in the whole growing period (℃) | 全生育期日照时数 Shining hours in the whole growing period (h) | 全生育期降雨量 Precipitation in the whole growing period (mm) |
---|---|---|---|---|---|---|
蛋白质含量 Protein concentration (%) | 0.267 | 0.024 | -0.163 | 0.130 | -0.194 | 0.039 |
出粉率 Flour yield (%) | -0.858** | -0.511 | 0.645* | 0.560 | 0.579 | 0.383 |
吸水率 Water absorption (%) | -0.221 | -0.678* | 0.416 | -0.245 | -0.673* | 0.740* |
形成时间 Forming time (min) | 0.847** | 0.742* | -0.775** | -0.231 | -0.093 | -0.603 |
稳定时间 Stable period (min) | 0.878** | 0.757* | -0.818** | -0.383 | -0.216 | -0.589 |
弱化度 Softness (FU) | -0.673* | -0.704* | 0.683* | 0.082 | -0.069 | 0.568 |
延伸性 Extension (mm) | -0.806** | -0.855** | 0.899** | 0.297 | 0.032 | 0.847** |
最大抗延阻力 Maximum resistance (EU) | 0.862** | 0.591 | -0.680* | -0.299 | -0.313 | -0.405 |
拉伸面积 Area (cm2) | 0.524 | 0.259 | -0.349 | -0.175 | -0.239 | -0.075 |
Table 8 Correlation analysis between wheat quality traits and weather factors
项目 Items | 5月份日均温 Average day temperature in May (℃) | 5月份日照时数 Shining hours in May (h) | 5月份降雨量 Precipitation in May (mm) | 全生育期积温Accumulated temperature in the whole growing period (℃) | 全生育期日照时数 Shining hours in the whole growing period (h) | 全生育期降雨量 Precipitation in the whole growing period (mm) |
---|---|---|---|---|---|---|
蛋白质含量 Protein concentration (%) | 0.267 | 0.024 | -0.163 | 0.130 | -0.194 | 0.039 |
出粉率 Flour yield (%) | -0.858** | -0.511 | 0.645* | 0.560 | 0.579 | 0.383 |
吸水率 Water absorption (%) | -0.221 | -0.678* | 0.416 | -0.245 | -0.673* | 0.740* |
形成时间 Forming time (min) | 0.847** | 0.742* | -0.775** | -0.231 | -0.093 | -0.603 |
稳定时间 Stable period (min) | 0.878** | 0.757* | -0.818** | -0.383 | -0.216 | -0.589 |
弱化度 Softness (FU) | -0.673* | -0.704* | 0.683* | 0.082 | -0.069 | 0.568 |
延伸性 Extension (mm) | -0.806** | -0.855** | 0.899** | 0.297 | 0.032 | 0.847** |
最大抗延阻力 Maximum resistance (EU) | 0.862** | 0.591 | -0.680* | -0.299 | -0.313 | -0.405 |
拉伸面积 Area (cm2) | 0.524 | 0.259 | -0.349 | -0.175 | -0.239 | -0.075 |
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