软红冬小麦品质性状与饼干直径的关系

作物学报ACTAAGRONOMICASINICA2010,36(4):695−700:[e-mail](2007-07),(2006BAD01A02-19),(948)(2006-G2),(CX07604,CX09635)(BE2008366-2):E-mail:[e-mail]():2009-07-24;Accepted(:2010-02-08.DOI:10.3724/SP.J.1006.2010.00695软红冬小麦品质性状与饼干直径的关系姚金保1EdwardSOUZA2马鸿翔1张平平1姚国才1杨学明1任丽娟1张鹏11,210014;2USDA/ARSSoftWheatQualityLaboratory,1680MadisonAvenue,Woos-ter,Ohio44691-4096,USA:57(),RVA,,()16,11,SRCSRCSRC,−0.8643(P0.01)−0.8579(P0.01)−0.7566(P0.01),57(),3,316.7515.1418.45cm99,:;;RVA;RelationshipbetweenQualityTraitsofSoftRedWinterWheatandCookieDiameterYAOJin-Bao1,EdwardSOUZA2,MAHong-Xiang1,ZHANGPing-Ping1,YAOGuo-Cai1,YANGXue-Ming1,RENLi-Juan1,andZHANGPeng11InstituteofAgriculturalBiotechnology,JiangsuAcademyofAgriculturalSciences,Nanjing210014,China;2USDA/ARSSoftWheatQualityLaboratory,1680MadisonAvenue,Wooster,Ohio44691-4096,USAAbstract:Fifty-sevensoftredwinterwheat(TriticumaestivumL.)genotypesincludingtwocultivarsreleasedinJiangsuProvinceand55advancedlinesweresubjectedtoqualitytestsofsixteenparameters,suchassolventretentioncapacity(SRC)andRVAviscosityparameters.Theresultsshowedthatthereweregreatvariationsamongwheatgenotypesforqualitytraitsandcookiediameter.Significantcorrelationswereobservedbetweencookiediameterand1000-kernelweight(r=−0.3910,P0.01),flouryield(r=0.5548,P0.01),flourprotein(r=−0.3032,P0.05),flourparticlesize(r=−0.5667,P0.01),waterSRC(r=−0.8579,P0.01),carbonateSRC(r=−0.8643,P0.01),lacticacidSRC(r=−0.6120,P0.01),sucroseSRC(r=−0.7566,P0.01),breakdown(r=0.4337,P0.01),peaktime(r=−0.2702,P0.05),andpastingtemperature(r=−0.6158,P0.01).Accordingtotheclusteranalysis,the57genotypeswereclassifiedintothreegroupsandseveralsub-groups.Thecookiediameterofthethreegroupswas16.75,15.14,and18.45cm.AtotalofninelineswerescreenedoutwithhighercookiediameterthanNingmai9.Theselinesarerecommendedinsoftwheatbreedingprogram.Keywords:Softredwinterwheat;Solventretentioncapacity;RVAviscosity;Cookiediameter,,[1-2],,[3-4],Slade[5](solventre-tentioncapacity,SRC),1999(AmericanAssociationofCerealChe-mists,AACC),AACC56-1150%5%5%4SRC;SRC;SRC;SRC69636[6-8]SRC,[9]SRC,Guttieri[9-10]34SRC,SRC2,SRCSRCSRC;3,SRCSRC,SDS1Gaines[11]3,SRC,3,SRC,SRCRam[12]92(),4SRC,,SRCSRC88%12%[13]17,,RVA,/(alkalinewaterretentioncapacity,AWRC)SRCSRC[14]11SRC,4SRC,SRCSRCSRC,SRC,SRC,SRC,,,,1材料与方法1.1(),55,2,9135589111314910111581526120021007500769807799G7010,553689915200210076,()20072008,7,0.25m,1.67m,,1.21.2.1出粉率Buhler,AACC26-21A1kg,14.5%,(mL)=[(100−)/(100−)−1]×(g),16h(%)=/(+)×1001.2.2面粉颗粒度GreatWesternManufacturing1.2.3蛋白质含量PertenDA7200;UnitySpectrastr22001.2.4溶济保持力Bettge[15]SRC(SRC),1.000±0.001g15mL,,20min,5min(5s),1000×g15min,,10min2,SRC(%)=[/×86/(100−)−1]×1001.2.5RVA参数(NewportScientific,NSW,Australia)1.3AACC10-521.4SAS,2结果与分析2.157()(1),71.07%11.18%,62.39%~78.81%8.39%~13.30%,3.88%6.98%78.14%,64.60%~83.50%,5.38%SRCSRCSRCSRC65.32%82.56%114.03%109.03%,56.10%~77.15%68.57%~101.13%94.51%~138.86%93.56%~121.88%,SRCRVA,3284.50cP3185.90cP,2892~3614cP2764~3558cP,澥,16.13cm,14.75~18.45cm,5.83%4:697表1小麦品种(系)品质性状的平均值及变异Table1Meansandvariationsofqualitytraitsin57wheatgenotypesQualityparameter±Mean±SDRangeCoefficientvariation(%)Millingquality1000-grainweight(g)45.06±3.0838.60–51.606.84Flouryield(%)71.07±2.7662.39–78.813.88Grainprotein(%)14.59±0.8412.53–16.195.76Flourprotein(%)11.18±0.788.39–13.306.98Flourparticlesize78.14±4.2064.60–83.505.38SolventretentioncapacityWater(%)65.32±5.9256.10–77.159.06Sodiumcarbonate(%)82.56±9.2668.57–101.1311.22Lacticacid(%)114.03±12.0294.51–138.8610.54Sucrose(%)109.03±6.2993.56–121.885.77RVARVAparameterPeakviscosity(cP)3284.50±157.482892–36144.80Troughviscosity(cP)1746.70±93.961486–19185.38澥Breakdown(cP)1537.81±112.571323–18667.32Finalviscosity(cP)3185.90±156.452764–35584.91Setback(cP)1439.19±71.271247–16454.95Peaktime(min)5.84±0.125.33–6.002.06Pastingtemperature()℃66.66±1.1964.45–70.251.79CookiequalityCookiediameter(cm)16.13±0.9414.75–18.455.832.2(),4,,(2)SRCSRCSRCSRC,−0.8579−0.8643−0.6120−0.7566,73.60%(1)74.70%(2)37.45%57.24%,4SRC,,RVA澥,0.61580.4337表2饼干直径与品质性状间相关系数Table2CorrelationcoefficientsbetweenqualitytraitsandcookiediameterQualityparameterCookiediameterQualityparameterCookiediameterMillingqualityRVARVAparameter1000-grainweight−0.3910**Peakviscosity0.2416Flouryield0.5548**Troughviscosity−0.1148Proteincontentingrains−0.1048澥Breakdown0.4337**Flourprotein−0.3032*Finalviscosity−0.1332Flourparticlesize−0.5667**Setback−0.1412Solventretentioncapacity(SRC)Peaktime−0.2702*SRCWaterSRC−0.8579**Pastingtemperature0.6158**SRCSodiumcarbonateSRC−0.8643**SRCLacticacidSRC−0.6120**SRCSucroseSRC−0.7566***P0.05,**P0.01.69836图1水SRC与饼干直径的关系Fig.1RelationshipbetweenwaterSRCandcookiediameter2.357()0.1753,3,2(3)I33,57.90%,15.99~17.62cm,16.75cm;II23,40.35%,14.75~15.81cm,15.14cm;III1,1.75%,,18.45cmSRCIIII,3SRCIII,4SRCII(3),图2碳酸钠SRC与饼干直径的关系Fig.2RelationshipbetweensodiumcarbonateSRCandcookiediameter图357份小麦品种(系)饼干直径的聚类Fig.3Dendrogramsof57wheatgenotypesbasedoncookiediameter4:699表357份小麦品种(系)饼干