【摘要】 为了给小麦品质杂种优势的利用提供理论依据,利用11个面团流变特性差异较大的冬小麦品种按NC配置杂交组合,对小麦面粉蛋白质含量、沉淀值及其面团流变学特性进行了研究。结果表明:小麦面粉蛋白质含量、沉淀值和面团流变学特性主要受基因的加性效应影响;不同亲本不同组合的GCA和SCA差异较大,在优质小麦育种中应根据不同育种目标选配杂交组合,在强筋小麦选育中最好选用高×高或高×中组合类型;在弱筋小麦选育中最好选用高×低或低×低组合类型;在中亲优势测定中,除面粉蛋白质含量、稳定时间和评价值为正向超亲优势外,其它品质性状均表现为负向超亲优势;不同组合类型面团流变学特性平均优势分析表明,高×高和高×中组合类型总体表现为较小的负向优势或较大的正向优势,高×低和低×低组合类型则表现为较大的负向优势。更多还原

【Abstract】 In order to provide information for utilizing heterosis in wheat quality breeding, the combining ability and heterosis of flour protein content, sedimentation value and dough rheological characteristics were analyzed using 30 F₁ hybrids derived from NCII mating design of 11 winter wheat varieties with greatly different dough rheological characteristics. The results showed that flour protein content, sedimentation value and dough rheological characteristics were mainly influenced by additive effect. The general combination ability （GCA） of different parents and the special combination ability （SCA） of flour protein content, sedimentation value and dough rheological characteristics differed greatly. Different combination types should be applied to different breeding goals in high-quality wheat breeding. High × high types or high × middle types were better in strong gluten wheat breeding and high ×low types or low × low types were better in weak gluten wheat breeding. The result of the test of heterosis above the average value of its parents showed that all characteristics were negative for heterosis except flour protein content, stability time and valorimeter value. The result of the test of average heterosis of the dough rheological characteristics among different combination types showed that high ×high types and high × middle types showed smaller negative heterosis or bigger positive heterosis and high ×low types and low × low types showed greater negative heterosis.更多还原