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当前位置: 首页 > 文章 > 春小麦品质性状与生态因子的相关分析 河北科技师范学院学报 1991 (3) 18-23
Position: Home > Articles > ANALYSIS OF CORRELATIONSHIP BETWEEN ECOLOGICAL FACTORS AND QUALITY CHARACTERS IN SPRING WHEAT(Triticum aestivum L. ) Journal of Hebei Normal University of Science & Technology 1991 (3) 18-23

春小麦品质性状与生态因子的相关分析

作  者：
徐秀珍;陈洪斌;刘志勇;葛玉;申秉坤
关键词：
春小麦;生态因子;蛋白质;赖氨酸;面筋;相关分析
摘  要：
春小麦引种到不同生态地区种植,品质产生差异。海拔高度与面筋含量显著正相关;生育期均温和积温与籽粒蛋白质、赖氨酸含量显著正相关;降水量与品质呈负相关;光照可影响蛋白质品质和面筋含量。籽粒蛋白质含量与籽粒赖氨酸含量极显著正相关;与面筋含量显著正相关;与蛋白质中赖氨酸含量负相关。籽粒赖氨酸含量与湿面筋含量显著正相关。蛋白质中赖氨酸含量与面筋含量显著负相关。干、湿面筋含量间极显著相关。
译  名：
ANALYSIS OF CORRELATIONSHIP BETWEEN ECOLOGICAL FACTORS AND QUALITY CHARACTERS IN SPRING WHEAT(Triticum aestivum L. )
作  者：
Xu Xiu-zhen Chen Hong-bin Liu Zhi-yong Ge Yu (Department of Agronomy, Hebei Agrotechnical Teachers College) Shen Bing-kun (Tangshan Seeds Company, Tangshan, China)
关键词：
spring wheat ecological factors protein gluten lysine correlationship
摘  要：
The relationships of quality properties and their variations of spring wheat variety in 11 ecological situations were reported. The results indicated that ecological factors have important effect on spring wheat quality. Significant and positive correlation were found between altitude and gluten (wet and dry)content. Mean temperature and accumulated temperature during the period of growing were significantly positive correlated with grain protein and lysine concentrations. Quality deterioted as precipitation increased during the period of growing and heading to maturity. Protein quality and gluten content may be enchanced by an abundance of sunshine. Among the quality properties, significant positive relations were found between wet and dry gluten content, gluten (wet and dry)content and 1000-grain weight, grain protein percentage and grain lysine percentage, grain protein percentage an gluten content. Aninverse correlation was observed between grain protein percentage and lysine content in protein. Lysine content in protein present-(?)ed significant negative correlations with gluten and 1000-grain weight. And also a close positive relationship was established between wet gluten content and grain lysine percentage. No correlations were discovered between 1000-grain weight and grain protein and lysine concentrations.

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