小麦粉面团稳定时间的变化及其稳定性分析.pdfVIP

中国农业科学 2005,38(11):2165-2172 Scientia Agricultura Sinica 小麦粉面团稳定时间的变化及其稳定性分析 田纪春，胡瑞波，陈建省，张永祥，王延训 （山东农业大学小麦品质育种研究室，泰安 271018 ） 摘要：小麦的面团稳定时间是判别小麦品种类别及其用途的重要指标。本研究针对生产上小麦面团稳定时间 变化很大的问题，选用山东省主要推广的12 个优质小麦品种（系）为材料，在9 个不同的试点上，连续3 年进行 了面团稳定时间变异及其稳定性分析试验。结果表明，不同品种、不同年份和地点间面团稳定时间的变异系数为 24.29～49.60。利用主效可加互作可乘模型（AMMI）对面团稳定时间进行稳定性分析得知，面团稳定时间存在显 著的品种和地点间的互作效应，其中品种的固定效应导致的变异最大，品种和地点互作次之，地点（含重复）效 应较小。但不同品种与不同试点的交互作用不同，每个品种（系）对试点都有其特殊的适应性。因此，在优质专 用小麦产业化种植时，要获得面团稳定时间达到标准的商品粮食，即要选准适宜的品种又要注意适宜的种植区域。 关键词：普通小麦；面团稳定时间；基因和环境互作；稳定性分析 Variation and Stability Analysis of Wheat Dough Stability Time TIAN Ji-chun, HU Rui-bo, CHEN Jian-sheng, ZHANG Yong-xiang, WANG Yan-xun (Group of Quality Wheat Breeding of Shandong Agricultural University，Taian 271018) Abstract: Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for wheat cultivars. This research was directed at the problem of large fluctuations in dough stability time that occurs during commercial wheat production. The variations in dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars (varieties) from China’s Shandong Province, which were grown at nine different locations for three successive years. The results indicated that the coefficient of variation for dough stability time ranged from 24.29% to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction (AMMI) analysis indicated that there were significant interactions in dough stability time among varieties, growth locations, and years. The genotypic effect was the most noticeable, followed by the interaction between genotype and environment. The environmen