【摘要】 由于糯小麦含有支链淀粉(含量≥98%)和小麦独有的面筋蛋白,而糯麦粉具有独特的麦香、糯香和糯感,具有糯淀粉的黏性、容易揉和成型的加工品质和较高的营养价值,近年来得到我国育种家的重视。山西省农业科学院小麦研究所的糯小麦研究始于15 a前,是采用弱冬性糯质资源与当前生产中广泛种植的优良冬小麦杂交、分离、回交转育,选育适宜晋南冬麦区种植的冬性糯小麦新品种。晋麦99号是山西省第1个冬性糯小麦品种,支链淀粉含量100%,富含锌、硒等矿物质;幼苗半匍匐,生长势强,分蘖能力强,株型紧凑,抗锈病、白粉病;适宜山西省南部中熟冬麦区旱地及相同生态区种植。更多还原

【Abstract】 Because the waxy wheat contains amylopectin(content of 98% or higher)and particular wheat gluten protein and the waxy wheat flour expresses peculiarity wheat fragrance, glutinous fragrance and waxy feeling with waxy starch viscosity, processing quality easy to rub up molding and higher nutritional value, in recent years it gets the attention of the breeders in China. Waxy wheat research began in Institute of Wheat, Shanxi Academy of Agricultural Sciences 15 years ago, the new waxy wheat varieties suitable to be planted in Jinnan winter wheat district were bred by using the method of hybridization, separation and backcross transformation between weak winter waxy germplasm resources and fine winter wheat widely cultivated in the current circumstances. Jinmai 99 is the first waxy winter wheat varieties in Shanxi province. Its amylopectin content is 100%, rich in minerals such as zinc, selenium, and it has a semi-prostrate seedlings, strong growth potential, strong tillering ability, compact plant type and strong anti-rust, powdery mildew character, suitable for planting in dry land and the same ecological area of middle mature winter wheat area in southern Shanxi.更多还原