中国粒用高粱改良品种的产量和品质性状时空变化

doi:10.3864/j.issn.0578-1752.2018.02.005

摘要/Abstract

摘要： 【目的】对1977—2016年粒用高粱生产现状和审定品种的产量及品质相关性状进行分析，以期为高粱品种选育和生产提供参考。【方法】通过查阅行业年鉴和相关文献，统计了国家和省级审定并公开的品种324个，搜集其区试单产、穗粒重、千粒重、生育期、株高、穗长，以及品质相关性状包括淀粉、单宁、蛋白质、赖氨酸与脂肪含量的数据。【结果】从时间演变来看，40年来审定品种数随年份持续增加。株高呈下降趋势，平均每年降低1.36 cm。区试单产呈显著上升趋势，平均每年提高69.1 kg·hm^-2；淀粉和单宁含量呈显著上升趋势（P＜0.05），蛋白质含量呈显著下降趋势（P＜0.05），赖氨酸和脂肪含量则无显著变化。从空间分布来看，生育期的平均值在春播早熟区、春播晚熟区、春夏兼播区和南方区的变化范围为94—126 d；春夏兼播区的穗粒重最高（105.4 g），南方区最低（64.6 g）；千粒重在春播晚熟区最高（30.3 g），南方区最低（22.6 g），分区间均表现出显著差异（P＜0.05）；淀粉含量在春播早熟区和春播晚熟区较高，平均为74.2%，而脂肪含量较低，平均为3.5%；单宁在南方区含量最高（1.1%）；蛋白质和赖氨酸含量在分区间无显著性差异。【结论】建议今后品种选育把植株矮化和提高千粒重作为提高产量的重点策略，品质上向专用型发展。酿酒高粱应保证适当高淀粉含量、合理的蛋白质和脂肪含量范围，注重提高单宁含量。而饲料高粱应保证高淀粉，注重降低单宁并提高蛋白质、赖氨酸含量。

关键词: 粒用高粱, 审定品种, 产量, 品质, 演变

Abstract: 【Objective】 In order to provide a theoretical basis for variety breeding and production, yield and quality relevant traits of accredited grain sorghum varieties were investigated from 1977 to 2016. 【Method】 The information of a total of 324 grain sorghum varieties authorized by state and province were obtained through yearbook and related articles search, and their yield and quality trials in regional trial were analyzed. 【Result】 In temporal evolution, sorghum plant height decreased annually by 1.36 cm whereas yield of regional trial increased annually by 69.1 kg·hm^-2 in 40 years. The content of starch and tannin were obviously increased (P＜0.05), whereas protein content decreased markedly (P＜0.05). Lys and fat content showed no significant trend over time. In spatial distribution, average growth period of grain sorghum was found a large difference in different zones. Higher spike grain weight (105.4 g) in the spring and summer sowing zone, contrary to south zone (64.6 g). 1 000 grain weight exhibited significant difference among in different zones (P＜0.05), and visualized maximum value of 30.3 g in spring-seeding and late-maturing zone, and expressed minimum value of 22.6 g in south zone. Average starch content was 74.2%, while fat content was 3.5% in spring-seeding and early-maturing zone, as well as spring-seeding and late-maturing zone. Tannin content was assumed the highest in south zone. Protein and Lys content showed no significant difference in different zones. 【Conclusion】 More significant measures should be taken for 1000 grain weight improvement greatly based on dwarfing of stalk and breeding special varieties. It is essential for liquor-making to develop with appropriate high starch content, reasonable content of protein and Lys, and especially in improving tannin content. The major approach of forage sorghum development should be the decreasing of tannin content and increasing of protein and Lys content based on development of high starch content.

Key words: grain sorghum, accredited variety, yield, quality, evolution

李嵩博，唐朝臣，陈峰，谢光辉. 中国粒用高粱改良品种的产量和品质性状时空变化[J]. 中国农业科学, 2018, 51(2): 246-256.

LI SongBo, TANG ChaoChen, CHEN Feng, XIE GuangHui. Temporal and Spatial Changes in Yield and Quality with Grain Sorghum Variety Improvement in China[J]. Scientia Agricultura Sinica, 2018, 51(2): 246-256.

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