环境、基因型及其互作对小麦主要品质性状的影响

doi:10.3773/j.issn.1005-264x.2008.06.021

摘要/Abstract

摘要：

为了解环境(E)、基因型(G)及其互作(G×E)对小麦(Triticum aestivum)主要品质性状的影响效应, 连续两年进行了2组不同试验: 试验1在河南省5个不同纬度点分别种植强筋、中筋和弱筋6个小麦品种, 其品质性状的基因型差异相对较大; 试验2采用9个品种(多为中筋类型), 分别种植于我国主产麦区的8个省份, 其环境差异相对较大。研究结果表明, 2组试验中所有品质性状的基因型差异均达5%或1%的显著水平。试验2中所有品质性状的地点变异均达1%的极显著水平, 而试验1中仅蛋白质含量、湿面筋含量、沉降值、吸水率和延伸性的地点变异显著, 其多数加工品质性状的地点变异不显著。试验1中所以品质性状的地点×基因型互作均不显著; 而试验2中籽粒硬度、灰分、吸水率、形成时间、稳定时间和最大抗延伸阻力存在显著的地点×基因型互作。2组试验结果给我们的启示是: 1)基因型对多数品质性状的影响是第一位的, 因此生产中品种选择对获得理想的加工品质至关重要。2)地点对多数品质性状影响明显, 但其效应大小与试验的环境差异性有关。3)基因型与环境的互作效应明显小于基因型或环境主效应, 且受试验材料(基因型)与环境差异的影响。4)年际间多数品质性状有显著差异, 主要与灌浆期降雨、光照及温度条件有关; 过多降雨、较少日照时数及较低日均温对强筋小麦品质形成不利。

关键词: 小麦, 品质性状, 环境, 基因型, 环境与基因型互作

Abstract:

Aims Improvement of end-use quality in wheat (Triticum aestivum) depends on thorough understanding of grain quality and effects of environment (E), genotype (G) and their interaction (G×E). Our objectives were to assess the relative effect of G, E and G×E on main quality traits of wheat grains.

Methods Two experiments were carried out in 2000-2002. In the first experiment, six wheat cultivars representing a wide range of gluten strength (strong-, medium-, and weak-gluten wheat) were planted at five sites with different latitudes (Tangyin 36° N, Wuzhi 35° N, Xuchang 34° N, Zhunadian 33° N, Xinyang 32° N) in Henan Province. In the second experiment, nine wheat cultivars released from nine different provinces were planted in eight provincial locations (Hubei 30º37＇N, Sichuan 30º39＇N, Jiangsu 32º23＇N, Shaanxi 34º18＇N, Henan 34º48＇N, Shandong 36º29＇N, Shanxi 37º26＇N, and Hebei 38º02＇N), representing a wider range of environments.

Important findings Significant genotypic differences in all the quality traits were observed in both experiments, indicating that cultivar selection was most important for desirable end-use quality. Significant environmental variations were observed in all the quality traits in experiment 2, but only in content of protein and gluten, sedimentation value and water absorption in experiment 1, which indicated that location was the second important factor determining wheat quality. From the magnitude of F values we concluded that, for quality traits such as grain hardness, sedimentation value, water absorption, stable period, maximum resistance and extension, genotypic effects were greater than environment effects, while environmental influence on protein content was much greater than that of genotypes in both experiments. But for other quality traits such as flour yield, forming time, mixing tolerance and softness, they were inconsistent in the two experiments. In the first experiment, no genotype-by-environment variations were observed. In the second experiment, though significant influences of genotype-by-environment were observed for grain hardness, ash, water absorption, forming time, stable period and maximum resistance, they were smaller than the main effect of either G or E. Significant differences existed in most quality traits between the two years, mainly caused by weather factors such as precipitation, hours of sunshine and average day temperature in May. Close correlation existed between weather factors and quality traits, indicating that excessive precipitation, fewer hours of sunshine and lower day temperature in May would negative affect grain quality for strong-gluten wheat cultivars.

Key words: wheat, quality traits, environmental effect, genotype-by-environment interactions, genotypic effect

王晨阳, 郭天财, 马冬云, 朱云集, 贺德先, 王永华. 环境、基因型及其互作对小麦主要品质性状的影响. 植物生态学报, 2008, 32(6): 1397-1406. DOI: 10.3773/j.issn.1005-264x.2008.06.021

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. Chinese Journal of Plant Ecology, 2008, 32(6): 1397-1406. DOI: 10.3773/j.issn.1005-264x.2008.06.021

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https://www.plant-ecology.com/CN/Y2008/V32/I6/1397

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参考文献 23

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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	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

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±9.8^a	39.7±8.5^a	42.7±9.1^a	43.0±8.5^a	42.5±9.9^a
蛋白质含量 Protein concentration (%)	12.6±0.2^c	14.5±0.4^a	12.8±0.2^c	13.5±0.3^b	13.7±0.2^b
湿面筋含量 Wet gluten (%)	24.9±0.9^b	32.6±1.8^a	27.5±1.2_b	27.0±1.5^b	26.9±0.9^b
沉降值 Sedimentation (ml)	21.0±4.0^c	28.4±2.9^b	27.8±4.7^b	37.4±5.9^a	35.6±5.2^a
出粉 Flour yield (%)	69.6±1.3^a	66.9±1.6^a	68.1±0.9_a	67.1±1.4^a	67.1±0.9^a
吸水率 Water absorption (%)	57.2±1.3^b	57.8±1.1^b	58.9±1.3^ab	60.6±1.0^a	60.1±1.2^a
形成时间 Forming time (min)	5.1±1.4^a	6.1±1.6^a	5.2±1.1^a	4.0±0.9^a	4.5±1.0^a
稳定时间 Stable period (min)	7.3±2.6^a	6.5±1.5^a	7.1±1.7^a	6.2±1.3^a	5.8±1.5^a
弱化度 Softness (FU)	89.6±17.5^ab	72.9±14.4^b	72.9±16.2^b	87.5±16.8^ab	105.8±16.4^a
延伸性 Extension (mm)	157.5±4.3^c	164.3±4.1^bc	168.5±4.8^ab	161.0±6.7^bc	176.0±6.3^a
最大抗延阻力 Maximum resistance (EU)	374.5±75.7^a	443.4±76.9^a	384.8±61.6^a	380.3±72.7^a	416.5±73.8^a
拉伸面积 Area (cm²)	79.3±13.6^a	93.7±14.8^a	93.4±18.2^a	78.4±15.4^a	96.0±16.9^a