关键词: 普通小麦, 面团稳定时间, 基因和环境互作, 稳定性分析

Abstract: Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for wheat cultivars. This research was directed at the problem of large fluctuations in dough stability time that occurs during commercial wheat production. The variations in dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars (varieties) from China's Shandong Province, which were grown at nine different locations for three successive years. The results indicated that the coefficient of variation for dough stability time ranged from 24.29% to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction (AMMI) analysis indicated that there were significant interactions in dough stability time among varieties, growth locations, and years. The genotypic effect was the most noticeable, followed by the interaction between genotype and environment. The environmental effect was the least significant. The interactions between variety and locations differ greatly, however. Each cultivar (variety) apparently has a specific adaptability to growth location. Therefore, for the successful commercial scale production of high-quality wheat, we should select both proper cultivars and their most suitable growth locations should be selected to meet the requirements for dough mixing stability time.

Key words: Common wheat (Triticum aestivum Linn.), Dough stability time, Genotype and environment, Stability analysis